305 Degrees Burgers Bar 2
Last inspected: Dec 18, 2025
50
Score
The health department has logged nine inspections at 305 Degrees Burgers Bar 2, the earliest from 2022. The most recent report on file is from Dec 18, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
The most common issue across all inspections has been “spray bottle containing toxic substance not labeled”, showing up three times.
The city-wide average sits at 75, which 305 Degrees Burgers Bar 2's 50 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
3
Critical latest
2
Major latest
1
Minor latest
Inspection History
Dec 18, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer tested at 0ppm chlorine, operator switched sanitizer primed and retested at 50ppm chlorine **Corrected On-Site**
22-41-4
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Discussed with operator and employee. Employee changed apron and re washed hands **Corrected On-Site**
12A-18-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked onions date marked 12/10 in reach in cooler. See stop sale.
01B-24-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing green substance at three compartment sink not labeled operator labeled degreaser **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water of 77F provided at front counter hand wash sink with
27-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottle stored on top of packaged food items in chest freezer, operator removed **Corrected On-Site**
12B-13-4
50
Jul 2, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked quinoa date marked 6-14 in kitchen reach in cooler. See stop sale.
01B-24-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee loading wares in dishwasher then proceed to handle food to put in fryer without changing gloves, operator instructed employee to remove gloves, wash hands and put on new gloves **Corrected On-Site**
12A-09-4
Basic - Single-service articles improperly stored. Wrapped unopened bags of single service containers stored on floor in ac closet. Operator relocated and properly stored **Corrected On-Site**
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook line. Operator moved to sanitizer bucket
21-12-4
67
Feb 17, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
74
Sep 19, 2024
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer at front counter, container of marinated non commercially wrapped raw chicken above boxes of brioche buns. Reviewed proper separation policy with manager to correct immediately when able. **Corrective Action Taken**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table by cook line under no temperature control, fresh garlic aioli (67F - Cold Holding). Per manager bottle refilled just over 1 hour. Manager moved bottle reach in cooler to chill and cold hold. **Corrective Action Taken**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Manager put on gloves to assist cook without first washing hands. Reviewed with manager proper procedures for hand washing/glove usage. **Corrective Action Taken**
12A-07-5
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cook line touched apron with gloves and continued to prepare food without washing hands and putting on new gloves. Reviewed procedures with manager and employee washed hands. **Corrected On-Site**
12A-28-4
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle at triple sink. Manager labeled as cleaner. **Corrected On-Site**
41-17-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin provided to be posted.
11-27-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage container of shelf with clean pots and pans.
12B-07-4
Basic - Working containers of food removed from original container not identified by common name. Container of salt and bottle of oil at fliptop make line not labeled. Manager labeled. **Corrected On-Site**
02D-01-5
Basic - 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. Thawed mahi in Motak reach in cooler still in original packaging without being opened. Thawed more than 4 hours. See stop sale.
06-09-1
39
Apr 29, 2024
Routine - Food
No violations found.
100
Apr 22, 2024
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 0 ppm. **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cheese and burger bread in low boy cooler. PIC removed and stored appropriately. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. - Flip top top cooler Observed cut tomatoes (46F at 3:35 - Cooling since 11:00am); pico (46F at 3:35 - Cooling since 11:00). Per operator, item has been cooling since 11:00am but did not make it to 41F with 4 hours. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. - Flip top top cooler Observed cut tomatoes (46F at 3:35 - Cooling since 11:00am); pico (46F at 3:35 - Cooling since 11:00). Per operator, item has been cooling since 11:00am but did not make it to 41F with 4 hours. See stop sale. **Warning**
03D-06-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for Michelle M. and Daniela V. **Warning**
53B-01-5
50
Oct 5, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Spray bottle containing toxic bleach substance not labeled.
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen towel hanging on the splash guard. Chef removed. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle in a container of flour. Chef removed **Corrected On-Site**
14-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry stored in mop bucket
42-01-4
Basic - Wiping cloth sanitizing solution stored on the floor next to fryer.
21-38-4
70
Dec 2, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen dish rack- observed employee cellphone being stored next to clean service plates. Employee removed cellphone. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Main kitchen dish rack- observed employee thermo cup and water bottle being stored next to clean service plates. Employee removed water bottle and thermo cup. **Corrected On-Site**
12B-07-4
90
Sep 6, 2022
Food-Licensing Inspection
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit for sanitizer solution. Provided Operator with test strips. **Corrective Action Taken**
16-37-1
Basic - Soiled dry wiping cloth in use. Main kitchen cutting board at cold holding unit- observed wiping cloth on cutting board.
21-10-4
Basic - Working containers of food removed from original container not identified by common name. Main kitchen cutting board at cold holding unit-observed container of salt with no labeling.
02D-01-5
70
Frequently Asked Questions
When was 305 Degrees Burgers Bar 2 last inspected?
The most recent health inspection at 305 Degrees Burgers Bar 2 on file is from Dec 18, 2025. The public record contains nine inspections in total.
What is the most common violation at 305 Degrees Burgers Bar 2?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited three times, more than any other issue at 305 Degrees Burgers Bar 2.
How does 305 Degrees Burgers Bar 2 compare to other restaurants in Hollywood?
305 Degrees Burgers Bar 2 most recently scored 50 out of 100, which is lower than the Hollywood average of 75.
Has 305 Degrees Burgers Bar 2's inspection record improved over time?
Results have been roughly steady. Inspections at 305 Degrees Burgers Bar 2 have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at 305 Degrees Burgers Bar 2 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.
How often is 305 Degrees Burgers Bar 2 inspected?
Based on the inspection history on file, 305 Degrees Burgers Bar 2 is inspected around three times per year on average.
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