DirtyFLRestaurant Inspection Data

BURGER KING 28843

With 3 inspections documented, BURGER KING 28843 maintains a 1.4/5 food safety rating in ST. JOHNS. Recent inspections indicate some food safety concerns.

Last inspection: 3 months ago · 3 reports on file

307 Harper Lane
Florida, 32259
Saint Johns County County

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 3 health inspection reports

All Inspection Reports

12/11/2025· 3mo ago

Visit ID: 10943280

Follow-up Inspection Required

3 high, 3 int, 1 basic

  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line has a build up of food debris.
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed frozen raw hamburger patties to place in broiler with gloved hands then took off gloves and began to handle clean equipment and bags of frozen French fries and mozzarella sticks with bare hands without washing hands between tasks.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid dairy foam (59F - Cold Holding) sitting out on counter by ice cream machine at front counter, per manager foam was taken out of walk in cooler less then 20 minutes to make drinks and was not put back, foam put back in walk in cooler. Corrected On-Site
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Cut lettuce, cut tomatoes on make line marked to be discarded at 2pm, items taken out of walk in cooler around 9am, employee remarked all items for 1pm. Corrected On-Site Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut tomatoes (58F - Cooling after 30 minutes 58F) in stacked, covered, plastic containers in walk in cooler, per manager tomatoes were cut a few hours prior.
  • 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. At hand wash station at drive through window.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station at drive through used to dump coffee in.

10/24/2024· 1y 4mo ago

Visit ID: 8743887

Follow-up Inspection Required

1 high, 1 int, 4 basic

  • 12B-09-5:Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. 1 employee chewing gum while making sandwiches on make line.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee conducting food preparation wearing multiple rings and bracelets.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of slushy machine at front counter, around nozzles. Underside of warming unit on cook line next to fryers. Inside of cabinets at drink station in dining area.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed tomatoes stored over boxes of pasteurized liquid eggs in walk in cooler. Repeat Violation
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time markings. Missing time markings for ham sitting out on make line, employee corrected during inspection. Corrected On-Site Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles of both soda machines in establishment.

3/6/2024· 2y ago

Visit ID: 8362734

Met Inspection Standards

3 high, 1 basic

  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over boxes of cheese in walk in cooler. Unwashed onions stored over bag of ice cream mix in walk in cooler.
  • 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 touching trash can with gloved hands then touched hair, ears, and face while adjusting hat, then continued to handle clean equipment and containers without changing gloves and washing hands.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coffee with creamer (44F - Cold Holding); creamer (45F - Cold Holding) in reach in cooler under front counter, per employee door has been consistently opened for approximately 1 hour, both items moved to walk in cooler. **Corrective Action Taken**
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Bag of shredded cheddar cheese on make line, per employee bag was taken out of cooler and opened no more than 30 minutes prior, employee placed time on bag. Also employee marked cut tomatoes and cut lettuce on make line with a time that exceeds 4 hours, inspector spoke with employee and employee marked items for only 4 hours. Corrected On-Site