BURGER KING #43

Name: BURGER KING #43
Address: 666 W BROWARD BLVD, FORT LAUDERDALE, FL, 33312-1746, US
Rating: 89.6

666 W BROWARD BLVD, FORT LAUDERDALE, FL 33312-1746

License #1601398

🍔 Burgers ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

89.6 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

BURGER KING #43 in FORT LAUDERDALE currently holds an InspectFL Health Score of 89.6 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 16, 2026. Across those visits, inspectors documented 6 total violations — 2 critical, 1 major, 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked onion rings from floor proceeded.to grab a small bag to store cooked food without first washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Drawers- Cooked Sausage (117-132F - Hot Holding). Per Manager food item in unit less than 2 hours. Manager reheated to 166F

Community reaction

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Community pulse