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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.
PIPO BURGERS in DORAL 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 14, 2026. Across those visits, inspectors documented 14 total violations — 1 critical, 3 major, 10 minor.
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What stands out in this inspection history
The latest inspection on July 14, 2026 shows 14 observation rows: 1 critical, 3 major, and 10 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?
PIPO BURGERS 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: Inspection Completed - No Further Action
- [12A-07-5] Observed employee failed to wash hands before putting on gloves to initiate a task working with food. Coached employee on correct procedure.
- [14-09-4] Cutting board has cut marks and is no longer cleanable. Observed white cutting board grooved at cook line.
- [14-11-5] Equipment in poor repair. Observed white chest freezer gaskets in disrepair next to mop sink, gaskets in disrepair at RIC and RIF across cook line.
- [14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at white chest freezer next to mop sink.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed white chest freezer gaskets spiked next to mop sink and gaskets soiled at RIC across cook line.
- [24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed two metal pots stored inside mop sink.
- [29-49-6] Standing water in bottom of reach-in-cooler. Observed at RIC across cook line.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Observed plastic container stored inside hws at kitchen area. Container was removed.
- [08B-38-4] Food stored on floor. Observed box of plantains on floor under microwave table. Box was removed from floor.
- [29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Observed water filters next to hws at cook line with no service dates.
- [36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at front counter food preparation area.
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed speaker over preparation table at back kitchen area. Speaker was removed.
- [32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at only bathroom.
- [53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff member not knowing proper concentration of quaternary at 3CS. Coached staff member on correct procedure.
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