BUILT BURGER

Inspection summary

BUILT BURGER has been inspected 6 times by Los Angeles County Department of Public Health, Environmental Health Division since November 8, 2023. The most recent inspection, on March 18, 2026, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Protecting food from contamination and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

• Chemicals and toxic substancesHigher risk

  Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

  Recorded 3 times across 3 separate inspections, most recently on March 27, 2025. For example: TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED

• Protecting food from contaminationHigher risk

  This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

  Recorded once on November 14, 2025. For example: FOOD SEPARATED AND PROTECTED

• Food temperature controlHigher risk

  Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

  Recorded once on March 27, 2025. For example: PROPER HOT AND COLD HOLDING TEMPERATURES

• Building, plumbing and upkeepLower risk

  Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

  Recorded 8 times across 4 separate inspections, most recently on March 18, 2026. For example: FLOORS, WALLS AND CEILINGS PROPERLY BUILT, MAINTAINED AND CLEAN

• Equipment and utensilsLower risk

  Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

  Recorded 6 times across 5 separate inspections, most recently on March 18, 2026. For example: EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE

About this data

These results come from Los Angeles County Department of Public Health, Environmental Health Division, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

• View the official Los Angeles County Department of Public Health, Environmental Health Division disclosure site
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