What is Bourbon & Burger Co.'s health inspection score?

Bourbon & Burger Co. has a SafeDine safety score of 74 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Bourbon & Burger Co. last inspected?

Bourbon & Burger Co. was last inspected on March 31, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Bourbon & Burger Co. have?

Bourbon & Burger Co. has 31 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Bourbon & Burger Co. safe to eat at?

Bourbon & Burger Co. has a good safety record with a score of 74/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Bourbon & Burger Co. serve?

Bourbon & Burger Co. serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Bourbon & Burger Co.

Name: Bourbon & Burger Co.
Address: 9 JACKSON STREET, Batavia, 14020
Rating: 74

9 JACKSON STREET, Batavia

Last Inspected: 3/31/2026

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0Good

American

Better than 22% of american restaurants

Stable

4 inspections

Last: Mar 31, 2026

high confidence

Directions Order

Inspections

Clean Rate

7.8

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-30

Final Score

Impact Breakdown

High Priority

-10 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-15 pts

Best practices • 2 pts each

Inspection Timeline

-3 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 70/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (74/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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9 JACKSON STREET, Batavia, FL 14020

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Violation Timeline

Oct 2023

1 inspections

1 high priority

6 basic

Oct

Nov 2024

1 inspections

1 high priority

7 basic

Nov 2025

1 inspections

1 high priority

6 basic

Nov

Mar 2026

1 inspections

1 high priority

8 basic

Inspection History

4 records on file

4 Inspection

Mar 26

Inspection InspectionLatest

1 High8 Basic

9 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

7FPrecooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.−10

Basic (8)

−16 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11DNon food contact surfaces of equipment not clean−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
13BGarbage storage areas not properly constructed or maintained, creating a nuisance−2
8FImproper thawing procedures used−2

Base deductions−26 pts

Nov 25

Inspection Inspection

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

5EEnough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.−10

Basic (6)

−12 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
8FImproper thawing procedures used−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
11DNon food contact surfaces of equipment not clean−2
13BGarbage storage areas not properly constructed or maintained, creating a nuisance−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−22 pts

Nov 24

Inspection Inspection

1 High7 Basic

8 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

2CCooked or prepared foods are subject to cross-contamination from raw foods.−10

Basic (7)

−14 pts

15CPremises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
8FImproper thawing procedures used−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
11DNon food contact surfaces of equipment not clean−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−24 pts

Oct 23

Inspection Inspection

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

2CCooked or prepared foods are subject to cross-contamination from raw foods.−10

Basic (6)

−12 pts

11DNon food contact surfaces of equipment not clean−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2

Base deductions−22 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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