Checkers #3267
7809 Lem Turner Road, Jacksonville, FL 32208 · Permanent Food Service · License 2611275
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 13 routine inspection7 high priority (6 fixed on the spot, 1 repeat), 1 intermediate, 9 basic (3 repeats)-41
- Administrative complaint on Jul 13Counts in full until a follow-up finds the problems fixed-20
- Safety score39
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In the center cook line, cut tomatoes 9:30(67°F - Cooling); cut lettuce 9:30 (67°F - Cooling) held on ice and cut at 9:30am. Operator discarded.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the center line cooler on ice, cheese 2 hours (58°F - Cold Holding). Discussed with operator time as public health control or adding more ice.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In drawer on cook line, chicken (99°F - Hot Holding). Operator placed back in fryer and reheated, chicken second temperature (173°F - Hot Holding). At the front line hot holding unit, popcorn chicken (98°F - Hot Holding) operator placed back into fryer and reheated, popcorn chicken second temperature (184°F - Hot Holding)
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
In the center cook line, cut tomatoes 9:30(67°F - Cooling); cut lettuce 9:30 (67°F - Cooling) held on ice and cut at 9:30am. Discussed time as public health control as alternative option to ice. Operator discarded.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In the sliding top reach in freezer, open package of raw bacon stored over ready to eat cooked bacon. Operator relocated the raw bacon.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed live fly by sliding top reach in freezers.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Chemical spray bottle of degreaser on back side of steam table with nozzle facing food containers. Operator relocated.
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Chili in walk in cooler prepared the previous day missing product date marking.
Basic9
Code 08, Food protection and cross-contamination: Food stored on floor.
Two bags of product stored on floor of walk in freezer.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup up in sliding top reach in freezer and fries reach in freezer.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave on cook line with food debris build up on top plate and fan guard.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters over flat top grill with grease build/debris build up.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Ice bucket hung on wall not inverted or protected. Operator inverted.
Fixed on the spot
Equipment and utensils not properly air-dried - wet nesting.
On shelf over three compartment sink, clean plastic containers stacked while wet.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Hand wash sink and mop sink faucet constantly run.
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
At corner by storage area and mop sink, broken cove molding.
Floor soiled/has accumulation of debris.
Debris build up along edges of building where floor meets wall. Standing water on floor at corner by drive through window.
Repeat violation
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- 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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.