154 East 116 Street
Manhattan, NY 10029
(212) 426-9532
Current Inspection Grade: A
At A Glance
Burger King has an average score of 8 from 3 scored inspections (see inspection history).
The average is under 14, which equates to having an A average. This shows that Burger King consistently maintains a high level of control over food safety and handling, personal hygiene, facility and equipment managment and vermin control.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit. In recent history, Burger King has earned a Grade A on all its initial inspections. Well done.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit. In recent history, Burger King has earned a Grade A on all its initial inspections. Well done.
Inspection History
10/18/2022 | Cycle Inspection / Initial Inspection | Score: 2 | A
- Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
08/31/2021 | Cycle Inspection / Initial Inspection | Score: 3 | A
- Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
02/04/2020 | Cycle Inspection / Initial Inspection | Score: 19 | Not Graded
- (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
- (Critical) Live roaches present in facility's food and/or non-food areas.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
- Food contact surface not properly maintained.
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