BURGER KING #313

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Inspection history

1. Apr 6, 2026

   ✓

2. Oct 7, 2025

   ✓

3. May 7, 2025

   ✓

4. Sep 18, 2024

   ✓

5. Apr 22, 2024

   ✓
   1 violation

   • Non food contact surfaces of equipment not clean

6. Sep 20, 2023

   ✓

7. May 2, 2023

   ✓

8. Sep 7, 2022

   ✓
   2 violations

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

9. Mar 9, 2022

   ✓
   1 violation

   • In use food dispensing utensils improperly stored

10. Aug 25, 2021

    ✓
    1 violation

    • Non food contact surfaces of equipment not clean

11. May 24, 2021

    ✓

12. Nov 2, 2020

    ✓
    1 violation

    • Non food contact surfaces of equipment not clean

13. Aug 19, 2020

    ✓

14. Oct 9, 2019

    ✓

15. May 2, 2019

    ✓

16. Sep 23, 2018

    ✓

17. Mar 23, 2018

    ✓
    1 violation

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

18. Sep 1, 2017

    ✓

19. Apr 10, 2017

    ✓

20. Sep 14, 2016

    ✓

21. Jan 19, 2016

    ✓

22. Sep 17, 2015

    ✓
    2 violations

    • Non food contact surfaces of equipment not clean
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

23. Jan 26, 2015

    ✓

24. Jul 1, 2014

    ✓

25. Jun 3, 2014

    ✕
    7 violations

    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Single service items reused, improperly stored, dispensed, not used when required
    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions