THE BURG DINER
2950 49 ST N
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/22/2025
High Priority
1
Intermediate
3
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi in Stand up cooler label indicating that it is to remain frozen until time of use no longer frozen. Employee removed from packaging. Inspector educated employees. **Corrected On-Site**
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Employee moved tongs. **Corrected On-Site** **Repeat Violation**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris on cook line. Press oven soiled with food debris **Repeat Violation**
- 25-32-4:Basic - Reuse of single-service or single-use articles. Sour cream containers reused for storing food. **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - Cold Holding). sliced cheese (48F - Cold Holding) Employee moved items to freezer. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris. **Repeat Violation**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meat made 1-21-25 has no date marked. Employee date marked items.
Food safety inspection conducted on 1/22/2025 revealed 9 total violations (1 high priority, 3 intermediate, 5 basic).
Inspection on 7/11/2024
High Priority
4
Intermediate
2
Basic
11
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook with earrings while preparing food.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee making sandwiches with no hair restraint.
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored in oven handle in kitchen.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Left oven has built up food debris. **Repeat Violation**
- 33-11-4:Basic - Missing drain plug at dumpster.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees next to soda machine.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Sour cream containers reused for storing food.
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on countertop next to soda machine. Manager stored correctly. **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Grits removed from original container and not labeled. Employee labeled. **Corrected On-Site**
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting tomatoes with no gloves. Tomatoes are not always heated to 145 F.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler behind front counter: milk (50F - Cold Holding) Manager moved milk to walk in freezer. **Corrective Action Taken** **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 marking and the time removed from temperature control cannot be determined. Time stamp not put on butter being held on time. Manager put correct time on butter. **Corrected On-Site**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib outside rear door lacks a vacuum breaker.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press in kitchen has built up food debris. Left oven has built up food debris. **Repeat Violation**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle of glass cleaner above three compartment sink. Manager labeled. **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 7/11/2024 revealed 17 total violations (4 high priority, 2 intermediate, 11 basic).