Inspection Report

Florida DBPR Inspection Report
Completed

BURGERMEISTER

425 WASHINGTON AVE · MIAMI BEACH · Dade County · FL 33139

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Inspection Summary

Inspection dateAugust 8, 2025
Inspection typeComplaint Full
Inspection classFood
DBPR dispositionInspection Completed – No Further Action
Resultmet_inspection_standards
Inspection number3654709
Visit number1
Inspection Visit ID13485715
DBPR license2337265

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
4 High Priority2 Intermediate4 Basic0 Critical0 Non-Critical10 Total
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All DBPR Inspector Observations

10 full violation description(s) documented by the inspector during this visit.

High Priority 4

#5High Priority22-41-4

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm), chef replaced chlorine. Final reading Dishwasher (Chlorine 50ppm). **Corrected On-Site**

Corrected On-Site
#6High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cheese and butter inside reach in cooler at cook line.

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (46F – Cold Holding) at cook line on top of plastic container lid, as per chef for approximately 1 hour prior. Coached chef on correct procedures.

#8High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked ground beef (113F – Hot Holding) inside steam table, as per chef for approximately 1 hour prior. Chef placed steam table to a higher temperature. **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#9Intermediate53B-16-4

Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Chef unaware of dishwasher minimum ppm concentration.

#10Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic 4

#1Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation.

#2Basic14-11-5

Basic – Equipment in poor repair. Observed gasket inside reach in freezer at cook line in disrepair.

#3Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

#4Basic21-08-4

Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket at 0 ppm, chef replaced solution and final reading is (Quaternary 200ppm). **Corrected On-Site**

Corrected On-Site

Inspector observations synchronized from DBPR on September 3, 2026 11:57 AM.

Violation category totals
Category 4 · Facilities maintain proper food temperature
2 observation(s)
Category 9 · Bare-hand contact with ready-to-eat food / AOP
1 observation(s)
Category 14 · Food-contact and nonfood-contact surface design/maintenance
1 observation(s)
Category 15 · No longer used
1 observation(s)
Category 17 · No longer used
1 observation(s)
Category 22 · Food-contact surfaces clean and sanitized
2 observation(s)
Category 23 · Non-food-contact surfaces clean
1 observation(s)
Category 54 · Florida Clean Indoor Air Act
1 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.