THE BURG DINER
2950 49 ST N
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 5 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).
Inspection on 4/22/2024
High Priority
3
Intermediate
4
Basic
2
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Oven heater in prep area is cracked.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site Repeat Violation
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs changed gloves without washing hands. Inspector educated manager on proper hand washing.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over ham sandwich in reach-in prep cooler. Employee moved shell eggs to bottom shelf. Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pancake mix (48F - Cold Holding); Manager placed items in cooler. **Corrective Action Taken** Repeat Violation
- 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. Emailed management procedures.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in kitchen area.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Egg Benedict not identified on menu. Employee identified all 25 menus. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled in dish area. Employee labeled bottle bleach Corrected On-Site
Food safety inspection conducted on 4/22/2024 revealed 9 total violations (3 high priority, 4 intermediate, 2 basic).
Inspection on 10/20/2023
High Priority
1
Intermediate
0
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Warning - From follow-up inspection 2023-10-20: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line reach - in coolers Warning - From follow-up inspection 2023-10-20: **Time Extended**
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes on shelf in prep area. Warning - From follow-up inspection 2023-10-20: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler side with blue tape to hold. Reach in cooler door broken Warning - From follow-up inspection 2023-10-20: Reach in cooler side blue tape was corrected **Time Extended**
- 25-32-4:Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Hamburger in sour cream container in reach in cooler cook line. Warning - From follow-up inspection 2023-10-20: **Time Extended**
- 12A-12-4:High Priority - - From initial inspection : High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee cracked eggs Warning - From follow-up inspection 2023-10-20: **Time Extended**
Food safety inspection conducted on 10/20/2023 revealed 6 total violations (1 high priority, 0 intermediate, 5 basic).
Inspection on 10/12/2023
High Priority
5
Intermediate
5
Basic
12
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Warning
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line reach - in coolers Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee on prep table next to steam well table. Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes on shelf in prep area. Warning
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler side with blue tape to hold. Reach in cooler door broken Warning
- 08B-38-4:Basic - Food stored on floor. Containers of chili and cases of cheese on floor in walk-in freezer. Cases of eggs on floor in walk in cooler. Employee removed items of the floor. Corrected On-Site Warning
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine. Employee removed Corrected On-Site Warning
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line reach in coolers soiled with food debris. Warning
- 33-16-4:Basic - Open dumpster lid. Warning
- 25-32-4:Basic - Reuse of single-service or single-use articles. Hamburger in sour cream container in reach in cooler cook line. Warning
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee cracked eggs Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over ready to eat food in reach -in cooler prep area. Employee moved eggs to bottom shelf. Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. @9:07 lemon chicken soup (47F - Cold Holding); @9:09 ground beef (57F - Cold Holding); lentils soup (54F - Cold Holding) dated on 10-5-2023. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. @9:07 lemon chicken soup (47F - Cold Holding); @9:09 ground beef (57F - Cold Holding); lentils soup (54F - Cold Holding). sausage patties (54F - Cold Holding); hamburger (54F - Cold Holding); cut tomatoes (47F - Cold Holding) Employee discarded items. Warning
- 07-08-5:High Priority - Time/temperature control for safety food re-served to customers. Butter packets on tables being reserved to customers. Warning
- 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Cooks line. Operator states she removed it because it was leaking, but can put it back. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bucket of fries in hand sink by prep area. Employee removed bucket. Corrected On-Site Warning
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No plans for butter Warning
- 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. Gyro prep on 10-11-2023 no date marking. Warning
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees training certified expired. Warning
Food safety inspection conducted on 10/12/2023 revealed 22 total violations (5 high priority, 5 intermediate, 12 basic).