Burgerfi
Last inspected: Mar 12, 2026
78
Score
Burgerfi has been inspected 10 times since 2022. Burgerfi was last inspected on Mar 12, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited two times.
Restaurants in Wellington average 71, so Burgerfi is doing better than most peers. The file should reassure diners considering a visit.
10
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Employee Health Policies Present
FL-03
Toilet Rooms Maintained
FL-53
78
Aug 20, 2025
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Wiping Cloths Properly Used and Stored
FL-41
32
Sep 19, 2024
Complaint Full
1 major violation.
View 1 violation
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. - Dishwashing area, operator fixed. **Corrected On-Site**
31B-05-4
90
Jul 30, 2024
Complaint Full
3 critical violations. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
61
Jul 8, 2024
Routine - Food
No violations found.
100
Jul 3, 2024
Routine - Food
4 critical violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler: ranch dressing with buttermilk (45F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. At flip top cooler: cut lettuce (45F - Cold Holding); sliced tomatoes (45F - Cold Holding); sliced American cheese (47F - Cold Holding) As per manager, items were taken from walk in cooler 1 hour prior. Not prepped or portioned today. Items stored over stocked. Manager removed to quick chill. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler: ranch dressing with buttermilk (45F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. **Warning**
01B-02-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scratch face then touched bag of buns on bread cart; no hand wash. Employee washed hands. **Corrected On-Site** **Warning**
12A-25-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handled trash bags and bins with gloves, change gloves then handled potatoes; no hand wash. Employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-13-4
55
Jan 26, 2024
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At triple sink: Quaternary ammonium sanitizer- 0ppm. Operator changed solution to Quaternary ammonium sanitizer- 200ppm. **Corrected On-Site**
22-43-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched garbage can then handled portion cup of ranch sauce; no hand wash. Employee washed hands. **Corrected On-Site**
12A-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cheese sauce (126F - Hot Holding) As per operator, heated and held for approximately 1 hour. Operator placed in microwave to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures provided for blanched fries held over fryer. Emailed document to operator. **Corrective Action Taken** **Repeat Violation**
03F-10-5
Intermediate - Proof of required state approved employee training not available 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 hired over 60 days, no proof of employee food handler's training.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. At chemical storage area near walk in cooler: Spray bottle of bleach not labelled. Operator labelled. **Corrected On-Site**
41-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. At prep area near walk in cooler: Beef patties thawing in stagnant water in a container in prep sink. Advised operator of the 4 correct ways to thaw food. **Corrective Action Taken**
06-01-5
45
Sep 14, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
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. sliced tomatoes (47-51F - Cooling)at 3:51 to 45-50 F at 4:05 since 12:31 ; food covered during cooling process; At this rate food will not reach 41 F or below; food moved to reach in freezer to quickly cool; **Corrective Action Taken**
03D-06-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (41-47F - Cold Holding); in make table at cook line; as per operator food not portioned or prepared today; food out of temperature for approximately 30 minutes; food overstocked Manager made smaller portioned ; **Corrective Action Taken**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food- bleached potatoes at frying station Emailed form to be printed out; **Corrective Action Taken**
03F-10-5
Basic - Wet mop not stored in a manner to allow the mop to dry at the back of the kitchen
42-01-4
64
Feb 3, 2023
Routine - Food
No violations found.
100
Jul 1, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - Employee personal items (cellphone)stored above single-service items.( to go bags) on front counter area Operator removed and stored properly **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface ( wood shelf's behind milkshake station) paint is peeling
23-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Several black plastic containers. Operator stored properly for properly air dried **Corrected On-Site**
24-08-4
86
Frequently Asked Questions
When was Burgerfi last inspected?
The most recent health inspection at Burgerfi on file is from Mar 12, 2026. The public record contains 10 inspections in total.
What is the most common violation at Burgerfi?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Burgerfi.
How does Burgerfi compare to other restaurants in Wellington?
Burgerfi most recently scored 78 out of 100, which is higher than the Wellington average of 71.
Has Burgerfi's inspection record improved over time?
Results have been roughly steady. Inspections at Burgerfi have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Burgerfi 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 Burgerfi inspected?
Based on the inspection history on file, Burgerfi is inspected around three times per year on average.
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