Checkers 3264

5927 University Ave W, Jacksonville, FL 32216 · Permanent Food Service · License 2609577

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Aug 13, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Aug 13 follow-up · 16 other violations

How the score was calculated

Starting score100
Violations at the Aug 11 routine inspection
2 high priority (1 fixed by the Aug 13 follow-up, 1 fixed on the spot), 5 intermediate (2 fixed on the spot), 10 basic (2 repeats)
-31
Safety score69

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug112026

Routine inspection

17 violations found · Inspector came back once

Follow-up visitAug 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitAug 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 2 High priority
- 5 Intermediate
- 10 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Hot dogs, dairy mix, cheese sauce
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  60f cut lettuce and tomatoes, Swiss cheese, on prep table, explained to her and she wrote times on, lees than 4 hrs, no time, no procedure, emailed procedure, 46f hot dogs overnight, stop sale, in cooler with ice build up, 50f dairy mix, cut lettuce, cheese sauce, in walk in cooler at 54, overnight, stop sale,
  Fixed on the spot
Intermediate5
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  2 employees here for 4 months, manager stated they didn't read the agreement yet, emailed one
  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Emailed one
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
  Fake nails and handling open foods, explained to her, one hand with glove on making the hamburger but the other hand without glove grabbing the deli paper so it doesn't slip and opening containers with food, she got glove on
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Greenish build up around nozzles, microwave has old yellow build up inside
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 2 employees that prepare food hasn't been trained yet, 4 months here
Basic10
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  Blue container is soiled with old build up, manager placed it in triple sink to be washed
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Employee has wrist band and is scooping fries
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Bottom ones in walk in cooler
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup up in reach in cooler by drive tru
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. 44f reach in cooler by drive tru, ice build up in it
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Ice bin with blackish build up inside
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Blackish build up in hand sink by entrance to restaurant, shelf with old build up by ice bin
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Old build up on floor under cashier registers and ice bins, also along wall in walk in cooler
  Repeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Old one only
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Emailed one
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.