FUDDRUCKERS

Name: FUDDRUCKERS
Address: 10674 NW 19 ST, MIAMI, FL, 33172, US
Rating: 0

10674 NW 19 ST, MIAMI, FL 33172

License #2330544

🍔 Burgers ℹ️

0 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 30, 2026 · 8 findings · 0 critical

Routine - Food (follow-up)

View inspection data

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.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

FUDDRUCKERS in MIAMI currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 14 times from Florida DBPR, with the most recent inspection on September 30, 2026. Across those visits, inspectors documented 147 total violations — 20 critical, 21 major, 106 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on September 30, 2026 shows 8 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

147

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

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

Community pulse

Would you eat here?

FUDDRUCKERS has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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.

Official DBPR inspection report ↗

Disposition: Call Back - Complied
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets stored not inverted across ice machine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed grill drawer handles soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler and freezer gaskets soiled.
[22-16-4] Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler heavily soiled with old food debris across cook line. Observed both walk in cooler shelves soiled.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor heavily soiled with grease and old food debris next to fryer.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall dusty above prep line across from cook line. Observed wall soiled with old food debris next to dish exit door.
[08B-12-5] Stored food not covered. Observed container of spice mix stored uncovered underneath prep table across grill.

Official DBPR inspection report ↗

Disposition: Warning Issued
[01B-12-4] Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw ground beef burgers then grab buns without changing gloves and washing hands.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed establishment utilizing time as a public health control for counter top cheese reach in cooler across cook line, no time mark. Operator added time mark.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Observed raw mahi and raw salmon thawed completely inside reduced oxygen packaging at grill reach in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler and freezer gaskets soiled.
[06-09-2] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Observed raw mahi and raw salmon thawed completely inside reduced oxygen packaging at grill reach in cooler.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw ground beef burgers then grab buns without changing gloves and washing hands.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall dusty above prep line across from cook line. Observed wall soiled with old food debris next to dish exit door.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee grab raw burger patty and place on grill, then continued to grab clean utensils and plate without changing gloves and washing hands.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed styrofoam cup stored inside container of spice mix underneath prep table across grill.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm). Operator replaced sanitizer for final concentration Quaternary 200ppm.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed grill drawer handles soiled.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets stored not inverted across ice machine.
[31B-03-4] No soap provided at handwash sink. At hand sink near grill.
[35A-02-8] Live, small flying insects found. Observed 3 live flying insects flying under hand sink and dishwasher in dish area. Observed 1 live flying insect landing on shelf with clean equipment next to hand sink in dish area.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor heavily soiled with grease and old food debris next to fryer.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[08B-12-5] Stored food not covered. Observed container of spice mix stored uncovered underneath prep table across grill.
[22-16-4] Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler heavily soiled with old food debris across cook line. Observed both walk in cooler shelves soiled.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior of dishwasher soiled, staff cleaned while conducting inspection.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed cutting board by rear door exit area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at kitchen area also at meat preparation table at meat walk-in cooler.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed at drying rack next to dishwasher machine
[36-73-4] Floor soiled/has accumulation of debris. Observed at cooking oil deposit tanks and area next to mop sink.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed cutting board inside meat walk-in cooler preparation table area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cheese at drawer reach-in cooler at cook line, manager relocated eggs to bottom shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hot dogs (48F - Cold Holding); chicken breast (48F - Cold Holding) at meat walk-in cooler, as per manager for less than 4 hours, manager requested staff to place both items in the walk-in freezer for rapid cooling.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board cutting board with accumulated old food residues at meat walk-in cooler preparation table.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink across from ice machine, manager provided new roll

Disposition: Met Inspection Standards
[36-51-4] Building components, attachments or fixtures in poor repair. Observed walk-in cooler walls and ceiling with a substance like mold growth.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed at walk-in cooler door.
[36-36-4] Ceiling tile missing. Observed at water heater room.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the kitchen prep area and ware washing.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at rear preparation table and front counter.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside Observed at rear door exit.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at front counter desserts station.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled bread rolling cart. Observed soiled gasket at front line reach in cooler.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed parts of floor missing grout in some sections of kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed a mold like substance at grout behind 3 compartment sink and by dishwasher machine.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed towel not stored in sanitizer bucket at handwashing sink cooking area. Staff moved towel to sanitizer bucket.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quad sanitizer bucket at 0ppm , staff provided new solution, tested at 400ppm

Disposition: Warning Issued
[36-73-4] Floor soiled/has accumulation of debris. Observed grease under cook equipment at cooking line.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside Observed at rear door exit.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-51-4] Building components, attachments or fixtures in poor repair. Observed walk-in cooler walls and ceiling with a substance like mold growth.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed at walk-in cooler door.
[36-36-4] Ceiling tile missing. Observed at water heater room.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the kitchen prep area and ware washing.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at rear preparation table and front counter.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at front counter desserts station.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed spatula stored between equipment at flat grill station.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at front cooking line.
[10-03-4] In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed dipperwell not running, staff open the faucet.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled bread rolling cart. Observed soiled gasket at front line reach in cooler.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk-in cooler rack soiled with old food residue. Also small unit across from flat grill.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed plastic spoons not stored inverted at self serving counter.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed parts of floor missing grout in some sections of kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed a mold like substance at grout behind 3 compartment sink and by dishwasher machine.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed towel not stored in sanitizer bucket at handwashing sink cooking area. Staff moved towel to sanitizer bucket.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at prep table.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quad sanitizer bucket at 0ppm , staff provided new solution, tested at 400ppm
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw burger then handling burger buns without changing gloves, employee was coached on proper way of handwashing practices.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over ready to eat sausages. Staff moved raw beef off to another rack.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed blue cheese (45F - Cold Holding)at front counter reach-in cooler, as per manager for less than 4 hours, staff moved product to freezer for rapid cooling. Observed mahi (49F - Cold Holding); salmon (47F - Cold Holding); hot dogs (46F - Cold Holding); vegan burger (51F - Cold Holding), as per manager less than 4 hours, staff moved the product to walk-in freezer for rapid cooling.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mac cheese (100F - Hot Holding) at front counter as per manager for less than an hour, staff reheated product to 165°f.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Staff moved can opener to be clean and sanitize, Also oven.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed sanitizer towel stored at handwashing sink by cooking station. Staff removed the towel.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed not paper towel at handwashing sink next to 3 compartment sink, staff provided a new roll.
[31B-03-4] No soap provided at handwash sink. Observed not soap at handwashing sink next to 3 compartment sink, staff provided a soap.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine located at kitchen area. Employee cleaned exterior of dish machine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on air vents located near prep and ware washing area of kitchen.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially processed reduced oxygen packaged mahi mahi and raw salmon not removed from packaging prior to thawing, no longer frozen, stored in cooler drawers under cookline. Manager cut packages of raw fish stored in cooler drawers.
[50-09-4] Current Hotel and Restaurant license not displayed or posted upon arrival. Manager printed and posted current Hotel and Restaurant license dated October 1, 2024.
[36-73-4] Floor/ drain soiled/has accumulation of debris. Observed food debris and grease buildup on floor between reach in freezer and fryer equipment behind front counter. Observed soiled floor drains next to ice machine and under dish machine at kitchen area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets behind front counter area. Observed soiled hood filters above front kitchen cookline.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed boiled eggs (45F - Cold Holding) located at front prep cooler, less than 4 hours. Advised to submerge food container in ice for rapid cooling. Observed blue cheese crumbles (61F - Cold Holding) located at top counter cooler unit, less than 4 hours. As per manager, cooler unit was just purchased and turned on. Advised to allow cooler unit to reach temperatures of +or- 41F and below before storing food items into cooler unit. Food items were placed on ice for rapid cooling. Observed raw chicken (49F - Cold Holding); raw beef burgers (51F - Cold Holding) located inside reach in cooler, across from flat top grill, less than 4 hours. Chef removed all food items and placed into walk in cooler.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed pico de gallo (54F - Cooling from 10:09) located inside walk in cooler, temperature taken at 2:18pm. Allowed Manager to place food item into walk in freezer for rapid cooling, 2nd temperature at 47F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards inside butcher room. Staff removed, washed and sanitized cutting boards.
[53B-03-5] Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed ServSafe food handler training program by the National Restaurant Association (NRA) is not a training program approved by the Division.