Thunder Burger
Last inspected: Mar 30, 2026
37
Score
Thunder Burger has been inspected 10 times since 2022. Thunder Burger was last inspected on Mar 30, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Things are looking better lately, with recent visits averaging around 11 violations compared to roughly 14 violations earlier on.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited four times.
Restaurants in Orlando average 79, so Thunder Burger trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
1
Critical latest
4
Major latest
9
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
1 critical violation. 4 major violations. 9 minor violations.
View 14 violations
High Priority - Toxic substance/chemical improperly stored. Blue chemical bottle on top of prep table , operator moved **Corrected On-Site**
41-10-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Per operator 3 employees hired less than 10 days , provided operator with employee agreement form during inspection
53B-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - charcoal grill -panini press small flattop
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Bag of charcoal in front of handsink , operator moved **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Spray bottle containing blue toxic substance not labeled. In back prep area
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to conveyor toaster on cooks line
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Food stored on floor. Bottles of water stored on floor in front counter
08B-38-4
Basic - Ice buildup in reach-in ice cream freezer in front counter **Repeat Violation**
14-69-4
Basic - Interior of ice machine/bin with rust that has pitted the surface
14-34-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of grill -exterior of flattop -exterior of reach in coolers underneath flattop -in between grill and flat top on cooks line
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cooks line
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind flat top on cooks line
36-27-5
37
Oct 14, 2025
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (130 F - Hot Holding at 130F less than 4 hours per manager , temped at 147 still reheating butter (89F - Hot Holding was heated up and re temped to 166F. **Corrected On-Site** **Repeat Violation**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. corn (45F - Cold Holding then was put in ice and was 41F) cooked sausage (47F - Cold Holding was put in freezer and temped again 41F) Less than 4 hours per operator **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of handwash sink , operator moved **Corrected On-Site**
31A-09-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Batteries out next to reach in cooler
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Homemade flan in small cooler in front counter
02C-02-5
Intermediate - Required employee training expired 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 expired July 2025
53B-14-5
Basic - Ice buildup in reach-in freezer
14-69-4
Basic - Equipment and utensils not properly air-dried - wet nesting. In back dry storage area
24-08-4
45
Mar 19, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken next to beef and sausage in reach in cooler. Operator removed. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours Cooked Chicken (125F - Hot Holding)
03B-01-6
High Priority - Live, small flying insects found 1 in dish area an one in back kitchen area. **Repeat Violation**
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with bleach on table in ware washing area.
41-17-4
Basic - Bowl or other container with no handle used to dispense food. In rice container. Operator removed. **Corrected On-Site**
14-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by prep area soiled.
36-27-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at prep atea
22-16-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line **Repeat Violation**
22-08-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on dish rack in the prep area
24-05-4
41
Nov 8, 2024
Routine - Food
3 critical violations. 4 major violations. 10 minor violations.
View 17 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
Hot and Cold Water Available; Adequate Pressure
FL-25
Washing Fruits and Vegetables
FL-42
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Non-Food Contact Surfaces Clean
FL-23
13
Jun 25, 2024
Routine - Food
No violations found.
100
Apr 25, 2024
Routine - Food
4 critical violations. 9 major violations. 12 minor violations.
View 25 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw meatballs stored over precooked bacon in rear storage area Grista reach in cooler **Warning**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-2024. **Warning**
50-17-3
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Food worker handled raw burgers and then handled bread without changing gloves and washing hands. Educated operator. **Corrective Action Taken** **Warning**
12A-12-4
High Priority - Container of medicine improperly stored. Isopropyl alcohol placed in kitchen food preparation table. **Corrected On-Site** **Warning**
41-07-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk in kitchen reach in cooler , not date marked after being open 4 days ago. **Corrected On-Site** **Warning**
02C-03-5
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. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board at rear food preperation , area stained with food debris. **Warning**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Repeat Violation** **Warning**
53A-02-7
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at washware area mhandwash sink. **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
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 to operator. **Corrected On-Site** **Warning**
11-26-1
Intermediate - No soap provided at washware areahandwash sink. **Warning**
31B-03-4
Basic - Floor tiles missing and/or in disrepair, by two compartment sink and pizza grill Repeat Violation** **Repeat Violation** **Warning**
36-17-5
Basic - Food employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Hole in or other damage to women)s bathroom wall. **Warning**
36-24-5
Basic - Ice buildup in freezer chests. **Warning**
14-69-4
Basic - Kitchen ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - No Heimlich maneuver/choking sign posted. **Warning**
51-13-4
Basic - No copy of latest inspection report available. **Warning**
51-18-6
Basic - Objectionable odors in washware area, **Warning**
36-64-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened water bottles stored at front counter keg cooler. **Warning**
12B-13-4
Basic - Ripped/worn tin foil used as shelf cover, in kitchen area. . **Warning**
14-20-4
Basic - Stored food not covered. Cheese uncovered in kitchen reach in cooler. **Warning**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
12
Dec 19, 2023
Routine - Food
No violations found.
100
Oct 20, 2023
Routine - Food
4 critical violations. 5 major violations. 3 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter 70F on cook line more than 4 hours. See stop sale **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -butter, cheese sauce **Warning**
01B-02-5
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. -cheese sauce in squeeze bottle 95F, improperly held with product resting above heating element. Advised to use time as public health control if unable to maintain 135F or above in squeeze bottle. **Warning**
03B-15-5
High Priority - Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. -burger 147F removed from grill for order, placed back onto grill and reached 160F. Advised to rely on chart and thermometer **Warning**
03C-06-5
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. -provided form **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 form via email **Warning**
11-27-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -manager stated using chlorine for sanitizing, only quat test strips on site. **Warning**
16-32-5
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
53A-02-7
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. **Warning**
53B-01-5
Basic - No copy of latest inspection report available. **Warning**
51-18-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on prep table in back near pan of pork being prepped **Warning**
40-06-5
Basic - Floor tiles missing and/or in disrepair. -in front of 2 compartment sink **Warning**
36-17-5
29
Feb 24, 2023
Routine - Food
4 critical violations. 5 major violations. 3 minor violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored. Toilet bowl cleaner next to individual packets of condiments. **Corrected On-Site** **Warning**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In unit less than 2 hours per operator. Cheese sauce 110F Reheated to 165F **Corrected On-Site** **Warning**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Uncooked shelled eggs over ready whip cream **Corrected On-Site** **Warning**
08A-05-6
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. 0ppm **Warning**
22-41-4
Intermediate - Equipment drain line draining into handwash sink. Ice machine drain line into hand wash sink near dish washer **Warning**
31A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shake mixer **Corrected On-Site** **Warning**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for 3 compartment or dish washer. **Warning**
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Operator discarded . **Corrected On-Site** **Warning**
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Single-service articles improperly stored. To go trays stored under hand wash sink next to pest control device. **Corrected On-Site** **Warning**
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish washer and three comp sink. **Warning**
36-27-5
29
Jul 29, 2022
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw ground beef in reach in cooler in back area. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded chicken over ready to eat lettuce in sandwich top cooler on the cooks line. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Trash can blocking on cooks line. **Corrected On-Site**
31A-09-4
Basic - Food stored on floor. 3 boxes of oil in the back area. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Repeat Violation**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop by reach in freezer on cooks line. **Corrected On-Site**
10-07-4
Basic - Single-service articles not stored inverted or protected from contamination. Bowls on the cooks line **Corrected On-Site**
25-06-4
55
Frequently Asked Questions
When was Thunder Burger last inspected?
The most recent health inspection at Thunder Burger on file is from Mar 30, 2026. The public record contains 10 inspections in total.
What is the most common violation at Thunder Burger?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Thunder Burger.
How does Thunder Burger compare to other restaurants in Orlando?
Thunder Burger most recently scored 37 out of 100, which is lower than the Orlando average of 79.
Has Thunder Burger's inspection record improved over time?
Yes. Recent inspections at Thunder Burger have averaged around 11 violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at Thunder Burger 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 Thunder Burger inspected?
Based on the inspection history on file, Thunder Burger is inspected around three times per year on average.
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