Hamburgers · Staten Island
Burger King
950 Jewett Avenue, Staten Island, NY 10314
(718) 720-8498
★★★★★ 4.5 (1 diner reviews)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
A
DOH SANITARY GRADE
0–13 Violation Points · Top Sanitary Standard
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NYC Health Department Official Inspection
CAMIS ID: #40513416
13
Violation Points
4
Critical Violations
9
Total Citations
2025-04-30
Last Inspection
Recorded Violations History
Code 16-08 2025-04-30
Sodium Warning icon not posted on menus, menu boards or food tags for food items that contain 2300mg or more of sodium in a food service establishment that is 1 of 15 or more outlets operating the same type of business nationally under common ownership or control, or as a franchise or doing business
Code 10B 2025-04-30
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
⚠ CRITICAL VIOLATION Code 06D 2025-04-30
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Code 10F 2025-04-30
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.
Code 10F 2024-07-18
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.
⚠ CRITICAL VIOLATION Code 04L 2024-06-17
Evidence of mice or live mice in establishment's food or non-food areas.
Code 08A 2024-06-17
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
⚠ CRITICAL VIOLATION Code 02G 2024-06-17
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
⚠ CRITICAL VIOLATION Code 02B 2024-06-17
Hot TCS food item not held at or above 140 °F.
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