Burgerfi
Last inspected: Feb 11, 2026
64
Score
Inspectors have visited Burgerfi seven times, with records going back to 2022. The most recent report on file is from Feb 11, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have held steady across recent visits, averaging around six violations each.
When inspectors have written things up, “in-use utensil stored in unclean water” has been the most frequent reason, cited two times.
By comparison, the average Jupiter facility scores 79, putting Burgerfi on the weaker side. On the whole, the file is mixed but not concerning.
7
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
64
Aug 1, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
55
Jan 27, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw tuna over turkey bacon and corn - not commercially packaged in two door freezer at prep area Stored properly **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over mixed greens in cooler at cook line; stored properly **Corrected On-Site**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wiping gloved hands on dry soiled towels at cook line and touching knifes and food containers while preparing foods; operator educated; employee changed gloves and washed hands **Corrected On-Site**
12A-09-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. roasted peppers (71-73F - Cooling)at 9:28 to 72 F at 9:53 since 8:00; on the speed rack by ice making machine ; at this rate food will not reach 41F or below within a total of 6 hours. Operator moved inside walk-in cooler **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
22-02-4
Basic - Soiled dry wiping cloth in use at cook line Educated operator; operator discarded towels **Corrected On-Site**
21-10-4
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away- scoops stored in dipper well that has very little velocity to flush food particles at front line Removed and placed in water above 135 F **Corrected On-Site**
10-03-4
Basic - Cutting board has cut marks and is no longer cleanable- at cook line
14-09-4
45
Jul 17, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
41
Apr 16, 2024
Food-Licensing Inspection
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Employee hands on clothes/apron/soiled towel after washing. Employee dried hands on towel hanging from pants employee removed gloves and washed hands
12A-18-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Hot well scoops in 121F water - operator removed. **Corrected On-Site**
10-05-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. breakfast station table top make table - goat cheese (44F - Cold Holding); chopped ham (45F - Cold Holding) operator states not portioned or prepared today and held under 4 hours - operator moved to freezer to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. White cleaning towel liner for greens - operator removed. **Corrected On-Site**
14-86-1
Intermediate - Identity of food or food product misrepresented. Menu states Free-Range Chicken invoice states chicken breast all natural marinated - operator not able to provided proof of free range.
52-01-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed bracelets. **Corrected On-Site**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm). **Corrected On-Site**
21-08-4
43
Mar 28, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Ice cream scoops in 71F water - operated removed and sent scoops to dish area. **Corrected On-Site**
10-05-5
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. Emailed copy to operator. **Corrective Action Taken**
11-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Hot line ice cream (chicken) freezer ice build up.
14-69-4
67
Sep 6, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Burgerfi last inspected?
The most recent health inspection at Burgerfi on file is from Feb 11, 2026. The public record contains seven inspections in total.
What is the most common violation at Burgerfi?
Across the inspection record, “in-use utensil stored in unclean water” has been cited two times, more than any other issue at Burgerfi.
How does Burgerfi compare to other restaurants in Jupiter?
Burgerfi most recently scored 64 out of 100, which is lower than the Jupiter average of 79.
Has Burgerfi's inspection record improved over time?
Results have been roughly steady. Inspections at Burgerfi have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Burgerfi 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 Burgerfi inspected?
Based on the inspection history on file, Burgerfi is inspected around two times per year on average.
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