Question 1

How many health inspections has BURGER KING TESTING CENTER had?

Accepted Answer

BURGER KING TESTING CENTER has had 10 inspections according to Florida DBPR records.

Question 2

Has BURGER KING TESTING CENTER ever been shut down?

Accepted Answer

No, BURGER KING TESTING CENTER has no emergency closures on record.

Question 3

What are the most common violations at BURGER KING TESTING CENTER?

Accepted Answer

The most frequently cited violations at BURGER KING TESTING CENTER are: Adequate lighting, Proper hand/arm washing, Outer openings protected.

Question 4

What does Florida violation V16 (Proper cooking temps) mean?

Accepted Answer

PATHOGEN SURVIVAL: Undercooking is a leading cause of foodborne illness. Salmonella in poultry survives below 165°F — causes 1.35 million US infections annually. E. coli O157:H7 in ground beef survives below 155°F — causes bloody diarrhea and kidney failure. Trichinella in pork survives below 145°F. Proper cooking is the critical kill step that destroys these pathogens. Cook to minimum internal temperatures: Poultry/stuffing/reheated foods: 165°F for 15 seconds. Ground meats: 155°F for 15 seconds. Pork/beef/fish/eggs (immediate service): 145°F for 15 seconds. Whole roasts: 145°F for 4 minutes. Verify with calibrated probe thermometer in thickest part. Microwave cooking: 165°F, rotate, stand 2 minutes.

Question 5

What does Florida violation V42 (Equipment condition) mean?

Accepted Answer

EQUIPMENT HAZARD: Equipment in poor repair harbors bacteria in cracks, chips, and corroded areas that cannot be effectively cleaned or sanitized. Frayed gaskets allow temperature loss. Malfunctioning equipment may not maintain safe temperatures. Sharp edges from damaged equipment cause injury risk. Peeling coatings can contaminate food with paint or metal flakes. Maintain all equipment in good repair: smooth, non-absorbent, easily cleanable surfaces. Replace or repair: cracked/chipped surfaces, corroded equipment, worn gaskets, malfunctioning temperature controls. Equipment must be NSF-certified or equivalent. Conduct regular equipment maintenance and document repairs. Replace equipment that cannot be restored to safe condition.

Question 6

What does Florida violation V50 (Adequate lighting) mean?

Accepted Answer

DETECTION FAILURE: Inadequate lighting prevents employees from identifying food contamination, insect presence, dirt on equipment, and other safety hazards. Studies show food safety violations increase 60% in poorly lit areas. Employees cannot see evidence of pest activity, mold growth, or food spoilage. Poor lighting also increases injury risk from cuts and burns. Provide adequate lighting: 50 foot-candles at food preparation surfaces and where employee safety is important, 20 foot-candles in handwashing areas, equipment and utensil storage, and at buffet service, 10 foot-candles in walk-in coolers, dry storage, and during cleaning. Use shatter-resistant bulbs or light shields in food areas.

BURGER KING TESTING CENTER

Inspection History (10)

High Priority Violations

Intermediate Violations

Basic Violations

Basic Violations

High Priority Violations

Intermediate Violations

High Priority Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

Basic Violations

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