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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
THUNDER BURGER in ORLANDO currently holds an InspectFL Health Score of 54 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 19, 2026. Across those visits, inspectors documented 25 total violations — 8 critical, 5 major, 12 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on August 19, 2026 shows 25 observation rows: 8 critical, 5 major, and 12 minor.
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- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
THUNDER BURGER has a rough inspection history. Would you risk it?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Warning Issued
- [01B-04-5] Stop Sale issued due to food originating from an unapproved source. Sausage
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. house made garlic sauce (44F - Cold Holding)
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Boiled eggs
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from yesterday house made garlic sauce (44F - Cold Holding)
- [02D-01-5] Working containers of food removed from original container not identified by common name. Sugar container not labeled by front counter
- [08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw nuggets over ready to eat food
- [10-20-4] In-use tongs stored on equipment door handle between uses.
- [13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
- [21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm 200 ppm
- [29-09-4] Faucet/handle missing at plumbing fixture near 2 comp sink
- [33-06-4] Trash receptacles not provided where needed in establishment. Handwash sink in dish area
- [36-22-4] Floor area(s) covered with standing water. Back prep area
- [36-64-5] Objectionable odors in bathroom or other areas of the establishment. Prep area and dish area
- [22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Using prep sink to clean utensils
- [41-17-4] Spray bottle containing toxic substance not labeled.
- [01A-05-4] Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Sausages in reach in coolers , Unable to verify license from a license facility
- [41-10-4] Toxic substance/chemical improperly stored. Pray bottle stored near utensils
- [22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
- [03G-50-2] Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Raw chicken from August 15, in reach in cooler by back prep area, operator opened and broke seal
- [51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Add dishwasher
- [02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Hotdogs
- [03B-01-6] 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. Reheating hot dogs (100F - Hot Holding)
- [36-24-5] Hole in or other damage to wall. Under 2 comp sink
- [14-69-4] Ice buildup in reach-in freezer in prep area
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of flat grill
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