Burger Spot
Last inspected: Nov 25, 2025
74
Score
The health department has logged eight inspections at Burger Spot, the earliest from 2022. On Nov 25, 2025, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
The pattern that stands out is “unclean building components, attachments or fixtures”, which has been cited two times.
Compared to the broader Trenton restaurant scene, where the average is 66, this is a stronger showing. The inspection history reads as standard for a restaurant of this size.
8
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Nov 25, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Roach excrement and/or droppings present. One egg sac on bottom of wall in kitchen beside ice machine. Manager swept the area during this inspection. **Corrected On-Site**
35A-23-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Analog ambient air thermometer hanging from shelf inside walk-in cooler reads 20F. Actual air temperature is 36F. Manager discarded the thermometer during this inspection. Ambient air thermometer on outside if cooler door is working properly. **Corrected On-Site**
05-05-4
Basic - Unclean building components, attachments or fixtures. 1. Area around light fixture on ceiling at cookline soiled with dust. 2. Floor around fryer soiled with grease and/or food debris. 3. Floor under and around ice machine soiled with dirt and/or food debris. **Repeat Violation**
36-50-4
74
Aug 5, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Live, small flying insects found. One fly crawling on top of single-use bags at cookline.
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine door soiled with grease and/or mold-like substance.
22-02-4
Basic - Unclean building components, attachments or fixtures. 1. Floor behind equipment at cookline soiled with grease and/or food debris. 2. Hood above fryers soiled with grease.
36-50-4
Basic - Dead roaches on premises. 1. One dead roach on floor in kitchen, below shelf containing soda syrups. 2. Two dead roaches on floor in kitchen, below prep table at cookline. An employee swept both areas during this inspection. **Corrected On-Site**
35A-03-4
70
Feb 17, 2025
Routine - Food
2 minor violations.
View 2 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
90
Jul 3, 2024
Routine - Food
2 major violations.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
82
Jan 18, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside top of ice cream machine at front counter: ice cream mix (57F - Cold Holding) Employee stated they set up the ice cream machine approximately one hour prior and added ice to top of machine to begin cooling the ice cream mix to 41F. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine soiled with brown substance.
22-02-4
78
Sep 5, 2023
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
61
Jul 22, 2022
Complaint Full
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in kitchen area.
35A-02-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handed food to customer in drive thru and then proceeded to place chicken in fryer without washing hands and changing gloves. Manager had employee wash hands and change gloves. **Repeat Violation** **Admin Complaint**
12A-09-4
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. Items on make line. Manager stated items placed on line at 3:00 pm. Manager had employee place proper time on items.
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in warmer next to fryers: hash browns (106,109F - Hot Holding). Manager stated item placed in cooler 30 minutes prior to temperature being taken. Manager voluntarily discarded item. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on hose side of splitter.
29-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Steel wool stored in hand washing sink next to three compartment sink.
31A-11-4
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/. Establishment has 4 employees working with no certified food manager on site.
53A-05-6
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer next to grill. **Repeat Violation**
14-69-4
37
Jul 6, 2022
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked Shell eggs and proceeded to handle to go containers. Inspector stopped employee and had employee wash their hands and change their gloves. **Corrective Action Taken**
12A-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in warmer next to fryers: hash browns (101F - Hot Holding). Manager stated item placed in warmer 10 minutes prior to temperature being taken. Manager voluntarily discarded item. **Corrective Action Taken**
03B-01-6
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach- in freezer next to grill.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods above fryers. **Repeat Violation**
23-03-4
67
Frequently Asked Questions
When was Burger Spot last inspected?
The most recent health inspection at Burger Spot on file is from Nov 25, 2025. The public record contains eight inspections in total.
What is the most common violation at Burger Spot?
Across the inspection record, “unclean building components, attachments or fixtures” has been cited two times, more than any other issue at Burger Spot.
How does Burger Spot compare to other restaurants in Trenton?
Burger Spot most recently scored 74 out of 100, which is higher than the Trenton average of 66.
Has Burger Spot's inspection record improved over time?
Results have been roughly steady. Inspections at Burger Spot have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Burger Spot means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Burger Spot inspected?
Based on the inspection history on file, Burger Spot is inspected around two times per year on average.
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