DirtyFLRestaurant Inspection Data

BREWHAHAS BURGER EMPORIUM

BREWHAHAS BURGER EMPORIUM located in SEBRING has undergone 9 health department inspections, achieving a 2.6/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 9 reports on file

301 CIRCLE PARK DR

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 9 health inspection reports

All Inspection Reports

2/20/2026· 2w ago

Visit ID: 13529795

Met Inspection Standards

1 high, 5 basic

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee without a beard guard on while preparing food.
  • 08B-38-4:Basic - Food stored on floor. Observed cases of shortening on the floor in dry storage area. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on the oven door in the kitchen, operator moved. Corrected On-Site
  • 38-01-4:Basic - Light shield damaged/in disrepair. Observed no lights are working in the dry storage area.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in cooler in the kitchen, operator placed one in there. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook change gloves in between different food preparation tasks without washing hands, explained to the cook importance of washing hands and changing gloves, cook washed hands. **Corrective Action Taken**

9/23/2025· 5mo ago

Visit ID: 10942751

Met Inspection Standards

2 high, 1 int, 4 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed behind cook line.
  • 51-18-6:Basic - No copy of latest inspection report available. Operator obtained copy. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in either restroom. Operator obtained signs. Corrected On-Site Repeat Violation
  • 08A-13-5:High Priority - Raw shell eggs stored in top portion of make table over ready-to-eat food below. Operator removed Raw shell eggs. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored: degreaser stored next to tea station. Operator removed. Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One employee did not have signed. Employee signed form. Corrected On-Site

7/18/2025· 7mo ago

Visit ID: 10837547

Follow-up Inspection Required

1 int, 1 basic

  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in the unisex bathrooms. Warning - From follow-up inspection 2025-07-18: **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-07-18: Observed at time of inspection only had copies on phone and not on hand. Admin Complaint

5/12/2025· 10mo ago

Visit ID: 10775324

Follow-up Inspection Required

1 high, 2 int, 6 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on a preparation table in the kitchen. Employee removed the drinks. Corrected On-Site Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors in the dry storage area soiled. Warning
  • 08B-38-4:Basic - Food stored on floor. Box of lettuce, bag of onions and container of pickles stored on the floor in the walk in cooler. Employee placed the items on a shelf. Corrected On-Site Repeat Violation Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the pizza and convection oven soiled. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in the unisex bathrooms. Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitized reading 00ppm chlorine. Employee replaced the sanitizer, new reading 100ppm chlorine. Corrected On-Site Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their phone then clean equipment without washed their hands. Employee removed the phone to be sanitized and washed their hands. **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer soiled. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

2/7/2025· 1y 1mo ago

Visit ID: 8729152

Met Inspection Standards

1 high, 6 basic

  • 35A-20-4:Basic - Dead rodent present. Observed a dead rodent in the back of the storeroom on a sticky trap.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drinks stored on and above prep tables.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phones, keys and personal items stored on food preparation tables and on shelf's above in the kitchen.
  • 08B-38-4:Basic - Food stored on floor. Observed chicken stored on the floor in the walk in freezer. Observed cooking oil stored on the floor in the dry storeroom. Corrected On-Site
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease build up on walls and ceiling of hood system and dripping.
  • 29-08-4:Basic - Plumbing system in disrepair. Observed the drain pipes under the triple sink leaking into a cambro container.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw burgers stored over cooked ready to eat chicken wings. Corrected On-Site

4/17/2024· 1y 10mo ago

Visit ID: 8628465

Met Inspection Standards
  • N/A:No Violations Were Observed

3/8/2024· 2y ago

Visit ID: 8614505

Follow-up Inspection Required

1 int, 3 basic

  • 16-55-4:Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher unable to dispense any wash or sanitizer chemicals. Sanitizer found at 0 ppm. - From follow-up inspection 2024-03-08: At callback 3/8/24 observed dish machine still not sanitizing. Chlorine Found at 0ppm. Operator primed machine and sanitizer was measuring at 50ppm. **Time Extended**
  • 33-20-4:Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. - From follow-up inspection 2024-03-08: **Time Extended**
  • 33-23-4:Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. - From follow-up inspection 2024-03-08: **Time Extended**
  • 27-06-4:Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. No cold water provided at 3 bay sink. May not use quaternary sanitizer with hot water as per labeling instructions. - From follow-up inspection 2024-03-08: **Time Extended**

2/16/2024· 2y ago

Visit ID: 8539342

Follow-up Inspection Required

1 high, 2 int, 4 basic

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher unable to dispense any wash or sanitizer chemicals. Sanitizer found at 0 ppm.
  • 08B-38-4:Basic - Food stored on floor. Observed multiple boxes of fries,pretzels,tater rounds stored on floor in walk-in freezer. No shelf capacity for items.
  • 33-20-4:Basic - Grease on the ground and/or pad around grease receptacle.
  • 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler cheese (50F - Cold Holding); ham (50F - Cold Holding); cut tomatoes (45F - Cold Holding); Canadian bacon (43F - Cold Holding) operator covered items and closed lids. Halved pans and placed half under counter cooler to quickly cool to 41F within 4 hours after lunch rush.
  • 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. CFM did not know the temperature requirement for cooking ground beef burgers and were cooking all to 140F to 145F per manager.
  • 27-06-4:Intermediate - No hot running water at three-compartment sink. No cold water provided at 3 bay sink. May not use quaternary sanitizer with hot water as per labeling instructions.

10/30/2023· 2y 4mo ago

Visit ID: 8351187

Met Inspection Standards

2 high, 4 int, 11 basic

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance.
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage and missing in employee restroom.
  • 33-14-4:Basic - Dumpster overflowing garbage. Observed shared dumpster at back of establishment overfilled and no longer closeable.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed wristband on employee at kitchen.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Operator I stacked dishes to properly air dry.
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Observed tape on ice machine drop guard inside ice machine and in contact with ice. Tape shredded and dpieces dangling down.
  • 08B-38-4:Basic - Food stored in boxes floor. Observed food on walk-in freezer.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop in dirty holder. Operator removed both to dishwash. Corrected On-Site
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. nspector provided handout at inspection via email Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Operator sent back through dishwasher. Corrected On-Site
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed two eggs in walk-in cooler broken. Operator removed eggs and soiled packaging.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 03C-96-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Observed wings at 41F operator states wings were blanched at 1030am and placed in cold hold drawer under grill. Inspector advised operator to fully cook wings to 165F then cool to 70F within 2 hours and fully cook from 135F to 41F within a total of 6hours. Operator states that wings will be fully cooked and cooked properly and will not partially cook or blanch in future. Corrected On-Site
  • 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Operator states that wings will be fully cooked and cooked properly and will not partially cook or blanch in future. **Corrective Action Taken**
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided handout at inspection via email Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Inspector provided handout at inspection via email operator had employees on site sign and date. Corrected On-Site