Burgerfi
Last inspected: Feb 10, 2026
45
Score
The health department has logged six inspections at Burgerfi, the earliest from 2024. Burgerfi was last inspected on Feb 10, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
The pattern that stands out is “no measuring device available”, which has been cited three times.
Compared to other St. Johns restaurants (averaging 69), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
6
Inspections
3
Critical latest
2
Major latest
3
Minor latest
Inspection History
Feb 10, 2026
Complaint Full
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breakers at all on splitter hooked up to mop sink faucet.
29-42-4
High Priority - Toxic substance/chemical improperly stored. Spray bottle of sink and surface cleaner on prep table under service window/area by cook line, bottle moved. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked mushrooms (98F - Hot Holding); cooked onions (104F - Hot Holding) in plastic containers on tuned off grill on cook line, per manager both where cooked less then 1 hour prior, both items placed in metal pans and placed on hot grill. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles of ketchup dispensers at drink station in dining room have a build up of dried ketchup. **Repeat Violation**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of reach in coolers and reach in freezer on cook line have a build up of food debris. **Repeat Violation**
22-16-4
Basic - Raw fruits/vegetables not washed prior to preparation. Potatoes taken straight out of bag they came in and put in slicer by food handler in prep area then they drop into sink below and are rinsed off. **Repeat Violation**
08B-39-4
Basic - Floor soiled/has accumulation of debris. Under cook line has a build up of grease.
36-73-4
45
Dec 2, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles of ketchup dispensers at drink station in dining room have a build up of food debris.
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Per manager they do not have any irreversible registering temperature indicator. **Repeat Violation**
16-62-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of debris around door frames of reach in cooler under grill on cook line.
23-03-4
Basic - Hole in or other damage to wall. Hole in wall by hand wash station in prep area.
36-24-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed tomatoes stored over bus tub of prepared onion rings in walk in cooler.
08B-17-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler under grill on cook line has a build up of food debris.
22-16-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting unwashed potatoes straight from the bag they came in at veggie chopper in prep area.
08B-39-4
64
Jun 23, 2025
Routine - Food
No violations found.
100
Jun 3, 2025
Complaint Partial
No violations found.
100
Apr 22, 2025
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. whipped cream (51F - Cold Holding) in top section of reach in cooler sitting above fill line, per manager lid has been consistently open for less then 2 hours, cream moved to bottom of cooler. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over pickles in walk in cooler, eggs moved. **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On splitter at mop sink on hose side.
29-34-4
High Priority - 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 and the time removed from temperature control cannot be determined. See stop sale. Establishment hold blanched fries on time control on rack
03F-02-5
Intermediate - 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. Per manager several employees have been employed longer than a couple of months, but they do not have any proof of training. **Warning**
53B-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Accumulation of debris inside warewashing machine. Build up of what appears to be lime scale.
16-03-4
Basic - Current Hotel and Restaurant license not displayed. License printed and posted in office. **Corrected On-Site**
50-09-4
Basic - Single-service articles improperly stored. To go lids stored under soap dispenser at hand wash station at front counter, lids moved **Corrected On-Site**
25-05-4
39
Sep 5, 2024
Food-Licensing Inspection
2 major violations. 1 minor violation.
View 3 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing sink and surface test strips
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at 3 hand wash stations in kitchen.
31B-02-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
78
Frequently Asked Questions
When was Burgerfi last inspected?
The most recent health inspection at Burgerfi on file is from Feb 10, 2026. The public record contains six inspections in total.
What is the most common violation at Burgerfi?
Across the inspection record, “no measuring device available” has been cited three times, more than any other issue at Burgerfi.
How does Burgerfi compare to other restaurants in St. Johns?
Burgerfi most recently scored 45 out of 100, which is lower than the St. Johns average of 69.
Has Burgerfi's inspection record improved over time?
Results have been roughly steady. Inspections at Burgerfi have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Burgerfi means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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