BURGER KING #9162

Name: BURGER KING #9162
Address: 1007 NW 21 CT, CHIEFLAND, FL, 32626, US
Rating: 94.5

1007 NW 21 CT, CHIEFLAND, FL 32626

License #4800458

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

94.5 Grade B / 100

Solid Health Score

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Quick take

BURGER KING #9162 in CHIEFLAND currently holds an InspectFL Health Score of 94.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on November 25, 2025. Across those visits, inspectors documented 9 total violations — 2 critical, 7 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.

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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
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler at front counter: cream (55F - Cold Holding). Employee stated the cream was left on the counter at room temperature from approximately 8:50-9:30, then placed into the cooler. Inspector had employee move the cream to a freezer to rapidly cool to 41F.
[14-38-4] Food storage container/container lid cracked or broken. Corner of lid cracked on top of ice cream machine.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Section of drywall stored on top shelf above cooking oil and soda syrups in back of kitchen.
[35B-02-4] Insect control device installed over food preparation area. Insect pest control device installed directly above in-use fountain soda syrups in back of kitchen.
[36-50-4] Unclean building components, attachments or fixtures. 1. Several ceiling tiles near cookline soiled with dust. 2. Floor inside walk-in freezer soiled with food debris. 3. Doors inside walk-in cooler soiled with black and/or mold-like substances.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee preparing and handling food at cookline with beard not wearing a beard guard.
[33-31-5] Unnecessary items/unused equipment on the premises. Unused reach-in cooler stored in back of kitchen, near water heater.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on apron and pants with bare hands, then put away clean dishes with same bare hands without first washing hands or wearing gloves.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Interior of broken freezer at cookline soiled with food debris. 2. Flat areas behind nozzles of fountain machine in drive through area soiled with mold-like substance. 3. Lower portions of two shelves near warewash area soiled with grease and/or dust. 4. Top portion of reach-in freezer at cookline soiled with dust. 5. Wires on back of monitor at cookline soiled with dust.

Community reaction

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Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse