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Solid Health Score
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 ST. JOHNS currently holds an InspectFL Health Score of 90.5 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 July 30, 2026. Across those visits, inspectors documented 10 total violations — 3 critical, 3 major, 4 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on July 30, 2026 shows 10 observation rows: 3 critical, 3 major, and 4 minor.
DBPR source + data confidenceWhat’s powering this page
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 looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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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
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in top section of flip top reach-in cooler, cut lettuce (46F - Cold Holding). Cut lettuce not in contact with pan allowing warm air when surround lettuce.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, reach-in cooler drawer gaskets soiled.
- [31A-11-4] Handwash sink used for purposes other than Handwash sink by triple sink used as dump sink as evidenced by ice in sink.
- [31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At cook line, paper towel dispenser not dispensing towels.
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At front counter area, keys in box with mustard packets.
- [53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee present, hired approximately 6 months, no certification available.
- [29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink, missing backflow preventer at end of splitter on non chemical dispenser side.
- [22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, bottom of reach-in freezer has buildup of residue. At cook line, interior of reach-in cooler drawers has build up of debris.
- [41-10-4] Toxic substance/chemical improperly stored. At cook line area, case of lime away stored on lower shelf with cases of oil and containers of mayonnaise.
- [36-73-4] Floors walls and/or ceilings soiled/has accumulation of debris. At prep area, ceiling vent has dust build up. In walk-in cooler, floor under shelves soiled with remand debris. At dining area drink station, floor under cabinet has build up of residue and debris. At mop sink, back wall above sink soiled with splatter residue.
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