Burgermeister
Last inspected: Mar 4, 2026
64
Score
Going back to 2022, Burgermeister has 10 inspections in the public record. The newest entry in the record is dated Mar 4, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
Across the inspection history, “wet wiping cloth not stored” is the issue that surfaces most often, recorded three times.
By comparison, the average Miami Beach facility scores 69, putting Burgermeister on the weaker side. On the whole, the file is mixed but not concerning.
10
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cheese and butter inside reach in cooler at cook line. **Repeat Violation**
08A-05-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed between 3 compartment sink and wall.
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
64
Aug 8, 2025
Complaint Full
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (46F - Cold Holding) at cook line on top of plastic container lid, as per chef for approximately 1 hour prior. Coached chef on correct procedures.
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. Observed Dishwasher (Chlorine 0ppm), chef replaced chlorine. Final reading Dishwasher (Chlorine 50ppm). **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cheese and butter inside reach in cooler at cook line.
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked ground beef (113F - Hot Holding) inside steam table, as per chef for approximately 1 hour prior. Chef placed steam table to a higher temperature. **Corrective Action Taken**
03B-01-6
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Chef unaware of dishwasher minimum ppm concentration.
53B-16-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket at 0 ppm, chef replaced solution and final reading is (Quaternary 200ppm). **Corrected On-Site**
21-08-4
Basic - Equipment in poor repair. Observed gasket inside reach in freezer at cook line in disrepair.
14-11-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
37
Jul 22, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair by storage room.
36-17-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
90
Oct 24, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Single-service articles not stored inverted or protected from contamination. Observed to go box not inverted stored at rack by cook line.
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation table across cook line.
21-12-4
90
Jul 8, 2024
Routine - Food
4 minor violations.
View 4 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Washing Fruits and Vegetables
FL-42
82
Mar 27, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
58
Dec 21, 2023
Routine - Food
No violations found.
100
Sep 19, 2023
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed chef handle boxes and then not washed hands and use new gloves to handle beef patty at cook-line. Coached chef in correct procedure. **Corrective Action Taken** **Warning**
12A-09-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed three reduced oxygen packaged bags of mahi-mahi fully thawed at cook-line. **Warning**
01B-13-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with reporting agreement forms via email. **Warning**
11-26-1
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. Provided operator with cleanup procedures via email. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed boxes blocking access to hand washing sink at cook-line. Employee removed box. **Corrected On-Site** **Warning**
31A-09-4
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. Observed three reduced oxygen packaged bags of mahi-mahi fully thawed at cook-line. **Warning**
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint while cooking at front counter. **Warning**
13-03-4
50
Mar 2, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
22-49-4
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. Poster provided via email. **Corrective Action Taken**
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form provided via email. **Corrective Action Taken**
11-26-1
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed a water filter next to the ice machine not dated.
29-28-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the bar entrance.
51-11-4
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. Observed eight packages of vacuumed seal mahi-mahi in the front line reach in cooler at a temperature of 38°. The chef opened the packaging. **Corrected On-Site**
06-09-1
55
Dec 6, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Food stored on floor. Observed cooking oil container stored on the flo at storage area. **Warning** - From follow-up inspection 2022-12-06: Observed cooking oil container stored on the floor at storage area. **Time Extended**
08B-38-4
95
Frequently Asked Questions
When was Burgermeister last inspected?
The most recent health inspection at Burgermeister on file is from Mar 4, 2026. The public record contains 10 inspections in total.
What is the most common violation at Burgermeister?
Across the inspection record, “wet wiping cloth not stored” has been cited three times, more than any other issue at Burgermeister.
How does Burgermeister compare to other restaurants in Miami Beach?
Burgermeister most recently scored 64 out of 100, which is lower than the Miami Beach average of 69.
Has Burgermeister's inspection record improved over time?
Results have been roughly steady. Inspections at Burgermeister have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Burgermeister 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 Burgermeister inspected?
Based on the inspection history on file, Burgermeister is inspected around three times per year on average.
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