Burger 21 Westchase
Last inspected: Apr 9, 2025
100
Score
Going back to 2022, Burger 21 Westchase has five inspections in the public record. Burger 21 Westchase was last inspected on Apr 9, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have found fewer violations than earlier ones, averaging around zero violations lately and about six violations before that.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
Compared to the broader Tampa restaurant scene, where the average is 79, this is a stronger showing. Overall, the inspection record reads well.
5
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 9, 2025
Food-Licensing Inspection
No violations found.
100
Sep 21, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Brianna Ryan. Calvin Lutz. **Warning** - From follow-up inspection 2023-09-21: **Time Extended**
53A-01-7
90
Sep 19, 2023
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 reach-in coolers on cook line: Cold holding: hard boiled egg 63 F, cooked chicken 61 F, cooked corn 62 F, shredded cabbage 58 F, raw chicken 47 F, sliced tomato 48 F. Manager moved time/temperature control for safety food items to walk-in freezer for rapid cool. Re temped: hard boiled egg 50 F, cooked chicken 49 F, cooked corn 48 F, shredded cabbage 43 F, raw chicken 42 F, sliced tomato 45F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. Ran dish machine multiple times, tested 0ppm. Manager setup three compartment sink to manually sanitize food equipments. **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple dish Peg racks soiled with old food debris and slimy substance at dish machine area. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed accumulation of food debris in handwash sinks on cook line and by walk-in cooler. **Repeat Violation** **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Brianna Ryan. Calvin Lutz. **Warning**
53A-01-7
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee has no training. **Warning**
53B-14-5
Basic - Accumulation of debris on exterior of warewashing machine. Top exterior. **Warning**
16-21-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink soiled with grease. **Warning**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler on cook line. **Repeat Violation** **Warning**
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler on cook line. **Repeat Violation** **Warning**
29-49-6
Basic - Very slow draining water in handwash sink by walk-in cooler. **Warning**
29-20-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
37
Mar 7, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cook line: Cold holding: hard boiled egg 45 F, feta cheese 46 F, stuffed chicken patty 46 F, stuffed shrimp patty 45 F. Operator moved food items to walk-in freezer for rapid cooling, re temped: hard boiled egg 41F, Feta 40F, stuffed shrimp patty 43F, stuffed chicken patty 42F. Operator contacted refrigerator repair technician at time of inspection. **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed burned paper towel stored in handwash sink on cook line.
31A-11-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some training certificates are color copied from original certificates.
53B-09-4
Basic - Standing water in bottom of reach-in-cooler on cook line.
29-49-6
Basic - Accumulation of debris inside warewashing machine. Accumulation of debris on exterior of warewashing machine.
16-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers on cook line. **Repeat Violation**
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler on cook line. **Repeat Violation**
14-33-4
58
Sep 23, 2022
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cook line: F holding: cheese spread 44 F, sliced tomato 48 F, cut lettuce 50 F, fresh Pico 45 F. Operator moved food items to other reach-in cooler and placed on ice bags, contacted the refrigerator repair technician at time of inspection. Re temped: cheese spread 38 F, sliced tomato 40 F, cut lettuce 43 F, fresh Pico 40 F. **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Hot water supply not maintained during peak periods. Ran hot water approximately 3 minutes to reached 100 F in handwash sink next to walk-in cooler. **Repeat Violation**
27-18-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees working at time of inspection.
53A-05-6
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons at front service counter. Employee reorganized at time of inspection. **Corrected On-Site**
25-02-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. On cook line. Interior of ice machine with rust that has pitted the surface. **Repeat Violation**
14-33-4
Basic - Floor area(s) covered with standing water. three compartment sink area.
36-22-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Reach-in cooler interior/shelves have accumulation of soil residues. On cook line.
22-20-5
58
Frequently Asked Questions
When was Burger 21 Westchase last inspected?
The most recent health inspection at Burger 21 Westchase on file is from Apr 9, 2025. The public record contains five inspections in total.
What is the most common violation at Burger 21 Westchase?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Burger 21 Westchase.
How does Burger 21 Westchase compare to other restaurants in Tampa?
Burger 21 Westchase most recently scored 100 out of 100, which is higher than the Tampa average of 79.
Has Burger 21 Westchase's inspection record improved over time?
Yes. Recent inspections at Burger 21 Westchase have averaged around zero violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Burger 21 Westchase means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Burger 21 Westchase inspected?
Based on the inspection history on file, Burger 21 Westchase is inspected around two times per year on average.
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