Burgerrobs
Last inspected: Mar 30, 2026
41
Score
Burgerrobs appears in inspection records nine times, starting in 2022. The newest entry in the record is dated Mar 30, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to nine violations.
The pattern that stands out is “time/temperature control for safety food”, which has been cited two times.
Compared to other Titusville restaurants (averaging 68), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
4
Critical latest
0
Major latest
6
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
4 critical violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pulled chicken stored at steam well for 1.5 hours at 124F. Operator placed it on stove to reheat. New temp 165F. **Corrected On-Site**
03B-01-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. salsa picante house made stored in reach in cooler in kitchen date marked 3/22 salsa fajita house made stored in reach in cooler in kitchen date marked 3/22 **Repeat Violation**
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. salsa picante house made stored in reach in cooler in kitchen date marked 3/22 salsa fajita house made stored in reach in cooler in kitchen date marked 3/22 **Repeat Violation**
02C-01-5
High Priority - Live, small flying insects found 2 small flying insects observed on triple sink area
35A-02-7
Basic - Bowl or other container with no handle used to dispense food. In flour container. Operator removed bowls. **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap around back door in kitchen
35B-01-4
Basic - Hole in or other damage to wall. Hole in the wall by fire extinguisher in kitchen
36-24-5
Basic - No mop sink or curbed cleaning facility provided at establishment. Operator had plumber install one in outside back area during inspection. **Corrective Action Taken**
29-27-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Triple sink Quat sanitizer at 0 ppm. Operator added Quat tablets, new reading 200 ppm. Asked operator to re sanitize all items done this morning. **Corrected On-Site**
21-08-4
41
Nov 17, 2025
Routine - Food
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shell eggs stored above milk gallons and cooked beans in reach in cooler. Operator removed **Corrected On-Site**
08A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked beans cooked the previous night stored in reach in cooler under make table at 73F.
03D-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken from raw stored in tall reach in cooler by make table date marked 11/7.
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked beans cooked the previous night stored in reach in cooler under make table at 73F. Cooked chicken from raw stored in tall reach in cooler by make table date marked 11/7.
01B-13-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken tenders stored over raw beef in reach in freezer. Operator removed and placed below. **Corrected On-Site**
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand whisk stored inside Hand sink on front counter. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Equipment in poor repair. Make table in kitchen not holding food cold. All items were prepped 3 hours earlier. Operator put all items on ice until unit is fixed.
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven and microwave on cook line soiled
22-08-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted on shelf in kitchen. Operator flipped them **Corrected On-Site**
25-06-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute in soda machine soiled
22-20-5
32
Apr 14, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Live, small flying insects found 2 small flying insects on dish area 1 small flying insects on bathroom.
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked beans kept in reach in cooler for less than 4 hrs with temperature of 47F. Chopped steak kept in cooling drawers under flat top , kept for less than 4 hours with temperature of 51F, raw chicken kept in cooling drawers for less than 4 hrs with temperature of 46F, shredded cheese kept on cooling drawer for less than 4 hrs with temperature of47F. Chile de Arbil sauce kept in cooler located at front counter, kept for less than 4 hrs with temperature of 48F . All moved into freezers for rapid cooling. Rechecked items from 39F to 43F
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Quest kept in stove for less than 4 hrs with temperature of 127F. Placed on top of flat top for reheating . **Corrective Action Taken**
03B-01-6
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. Manager had form and had employees signed. **Corrective Action Taken**
11-26-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee watch and bracelets . **Corrected On-Site**
13-07-4
55
Dec 2, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Toilet Rooms Maintained
FL-53
Non-Food Contact Surfaces Clean
FL-23
74
Jun 5, 2024
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa in shallow pan of ice salsa (56F - Cold Holding). Operator moved container into a deeper pan of ice **Corrective Action Taken**
03A-02-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 50 ppm. Operator added another tablet to triple sink **Corrective Action Taken**
22-43-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw chicken and then began touching clean surfaces without changing gloves and washing hands
12A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Employee wiped prep surface using a dry towel contaminated by raw chicken
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test kit expired in 2022
16-37-1
52
Apr 17, 2024
Routine - Food
No violations found.
100
Feb 15, 2024
Routine - Food
2 critical violations. 6 major violations. 2 minor violations.
View 10 violations
High Priority - Nonfood-grade bags used in direct contact with food. Printed thank you shopping bags used as food stored in direct contact, corrected by repackaging. **Corrected On-Site** **Warning**
14-31-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 2 door reach in cooler unit, Raw chicken and beef items stored over raw seafood, corrected and re-educated. **Warning**
08A-20-5
Intermediate - No soap provided at handwash sink. Hand wash sink in kitchen / prep area without soap and paper towels not dispensing. Both corrected. **Corrected On-Site** **Warning**
31B-03-4
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. Written requirements were sent to operator by inspector. **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Front line hand wash sink used water bucket and cleaning supplies, corrected. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has license over 60 days for location, no food safety training to date for employees. **Warning**
53B-01-5
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. Copy of form sent to operator at the time of the inspection **Warning**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degreaser not labeled, removed by operator **Corrective Action Taken** **Warning**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored in the reach in cooler over the client items, removed **Corrected On-Site** **Warning**
12B-07-4
Basic - Cloth used as a food-contact surface. Observed cut onions draining on wiping cloth, corrected **Warning**
21-05-5
37
May 25, 2023
Routine - Food
1 minor violation.
View 1 violation
Proper Hot and Cold Holding Temperatures
FL-21
95
Dec 16, 2022
Routine - Food
4 minor violations.
View 4 violations
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and whole limes stored over ready to eat washed green onions in reach in cooler.
08B-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. 2 tanks on beverage station not secured fully. **Corrected On-Site**
51-11-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind the grill and dust on exterior of hood in kitchen.
36-27-5
82
Frequently Asked Questions
When was Burgerrobs last inspected?
The most recent health inspection at Burgerrobs on file is from Mar 30, 2026. The public record contains nine inspections in total.
What is the most common violation at Burgerrobs?
Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at Burgerrobs.
How does Burgerrobs compare to other restaurants in Titusville?
Burgerrobs most recently scored 41 out of 100, which is lower than the Titusville average of 68.
Has Burgerrobs' inspection record improved over time?
No. Recent inspections at Burgerrobs have averaged around nine violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Burgerrobs means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Burgerrobs inspected?
Based on the inspection history on file, Burgerrobs is inspected around three times per year on average.
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