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Burger King #16832

Burger King #16832
3490 Bayside Lakes Blvd SE
Palm Bay, FL 32909
(321)768-6325

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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3 Food Service Inspections Since July 1, 2011
Inspection For: BURGER KING 16832
License Number: 1506112
License ID: 3829262
Inspection Visit ID: 4544610
Inspection Date: Thursday, April 05, 2012
Inspection Number: 2108976
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0
Total Number of Violations: 0

Inspection For: BURGER KING 16832
License Number: 1506112
License ID: 3829262
Inspection Visit ID: 4362531
Inspection Date: Friday, February 03, 2012
Inspection Number: 2108976
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 4
Total Number of Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
15-32-1 Observed walk-in cooler gasket torn/in disrepair. Repeat Violation.
22-24-1 Critical. Observed moderate buildup of slime on soda dispensing nozzles. Drive thru and dinning area
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. /the interior and exterior of the hot holding units
23-05-1 Observed residue build-up in employee handwashing sink Corrected On Site.
27-16-1 Critical. Hot water not provided/shut off at employee hand wash sink. /at any employee handwashing sink temperature running between 74-75 degrees f. Repeat Violation.
30-02-1 Critical. Vacuum breaker mising at hose bibb. /mop sink with a split y connection
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
36-08-1 Observed tiles around the mop sink badly cracked/broken
36-13-1 Observed grease accumulated under cooking equipment. /under grease recepacle under the oven
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. /wiping cloths. Repeat Violation.

Inspection For: BURGER KING 16832
License Number: 1506112
License ID: 3829262
Inspection Visit ID: 4362532
Inspection Date: Wednesday, October 19, 2011
Inspection Number: 2108977
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 2
Total Number of Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
03C-07-1 Critical. Cooked ground beef/comminuted fish not reaching 155 degrees Fahrenheit for 15 seconds. /2 pirces of small hamburger on 1 st run management discarded corrective action taken ran 2nd run of meat all patty's cooked 158 or above Corrected On Site.
06-04-1 Critical. Observed potentially hazardous food thawed at room temperature. /mushroom gravy -still mostly frozen Corrected On Site.
12A-09-1 Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
13-02-1 Observed employee with ineffective hair restraint. Corrected On Site.
15-32-1 Observed walk-in cooler gasket torn/in disrepair.
27-16-1 Critical. Hot water not provided/shut off at employee hand wash sink. /employee handwashing sinks 74 degrees f. Repeat Violation. Corrected On Site.
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed/wiping cloths

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2 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: BURGER KING 16832
License Number: 1506112
License ID: 3829262
Inspection Visit ID: 4046507
Inspection Date: Tuesday, January 04, 2011
Inspection Number: 2020322
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 1
Total Number of Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. /before putting on gloves Corrected On Site.
23-05-1 Observed moderate residue/gunk build-up on doors under the drink station in the dinning area
27-16-1 Critical. Hot water not provided/shut off at employee hand wash sink. /employee handsinks temperatures range from 79 degrees f -86 degrees f-running water after 5 minutes
27-16-1 Critical. Hot water not provided/shut off at employee hand wash sink. /restrooms temperatures range from 82 degreesf-87 degrees f

Inspection For: BURGER KING 16832
License Number: 1506112
License ID: 3829262
Inspection Visit ID: 4046508
Inspection Date: Thursday, September 09, 2010
Inspection Number: 2020323
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 0
Total Number of Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. /3 compartment sink and wiping cloths Corrected On Site.

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2 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: BURGER KING 16832
License Number: 1506112
License ID: 3829262
Inspection Visit ID: 3711990
Inspection Date: Tuesday, March 09, 2010
Inspection Number: 1910644
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 1
Total Number of Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
08B-09-1 Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After touching head sets while working with food. Corrected On Site.
25-06-1 Observed single-service articles stored without protection from contamination. Fry cartons. Corrected On Site.
30-02-1 Critical. Vacuum breaker mising at hose bibb. Y connection at the mop sink

Inspection For: BURGER KING 16832
License Number: 1506112
License ID: 3829262
Inspection Visit ID: 3711991
Inspection Date: Thursday, October 08, 2009
Inspection Number: 1910645
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 2
Total Number of Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
12A-09-1 Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Most team members are wearing braclets and excessive number of rings while prepairing food,getting fries scooping ice ect. .
12A-26-1 Critical. Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Pick up window team member scooping ice with nail polish on and no gloves
30-02-1 Critical. Vacuum breaker mising at hose bibb. On the hose connected to the 'y' connection at the mop sink
36-22-1 Observed floor area(s) covered with standing water. Under the prep sink
38-10-1 Light not functioning. Above the fry station
45-39-2 Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the flooron the floor at the back door For reporting purposes only.

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2 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: BURGER KING 16832
License Number: 1506112
License ID: 3829262
Inspection Visit ID: 3474059
Inspection Date: Wednesday, February 18, 2009
Inspection Number: 1810565
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 0
Total Number of Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milkshake mix in the machine was at 46 degress fahrenheit , the product was discarded by management , and the machine was reset.

Inspection For: BURGER KING 16832
License Number: 1506112
License ID: 3829262
Inspection Visit ID: 3452512
Inspection Date: Thursday, November 20, 2008
Inspection Number: 1808176
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 0
Total Number of Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Restroom

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No (0) Food Service Inspections for July 1, 2007 - June 30, 2008
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No (0) Food Service Inspections for July 1, 2006 - June 30, 2007

NoticeEach inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Burger King #16832, Palm Bay may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Burger King #16832, Palm Bay.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although the Department of Business and Professional Regulation (DBPR) use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Burger King #16832, Palm Bay may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety.

Noncritical violations do not directly relate to foodborne illness risk, but are preventive measures that include practices and procedures which effectively control environmental conditions. Left uncorrected, noncritical violations can undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "critical/noncritical" designation.


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