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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
BURGERFI in LAUDERDALE-BY-THE-SE currently holds an InspectFL Health Score of 70.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on September 14, 2026. Across those visits, inspectors documented 21 total violations — 7 critical, 5 major, 9 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on September 14, 2026 shows 13 observation rows: 3 critical, 5 major, and 5 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
BURGERFI has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Administrative complaint recommended
- [10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Cook line flip top. Operator removed.
- [08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employees food stored in walk in cooler on top of salad dressing. Operators moved food to designated area.
- [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
- [29-49-6] Standing water in bottom of reach-in-cooler. Front counter dessert flip top.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Right side restroom no paper towels. Operator restocked.
- [33-19-4] Garbage on the ground and/or pad around dumpster.
- [53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- [29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- [11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees, over 60 days, without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - small flip top - Raw chicken 51F . Per operators chicken was placed in this unit approximately 2 hours ago. Item not prepped or portioned today. Operator placed chicken in walk-in cooler to quick chill
- [12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw chicken, changed gloves and touched ready to eat lettuce and tomatoes without hand washing. Reviewed proper hand washing procedures, employee washed hands.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles on self serve soda fountain.
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cook phone stored on shelf above prep table on cook line with single service items. Instructed operator to remove item and sanitize area
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