Checkers #3268

930 Dunn Ave, Jacksonville, FL 32218 · Permanent Food Service · License 2611550

Official report

out of 100

Grade D

Safety score 66 of 100

Latest visit: Jul 23, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 15 other violations

How the score was calculated

Starting score100
Violations at the Jul 22 routine inspection
3 high priority (fixed on the spot), 4 intermediate (1 repeat), 9 basic (4 repeats); basic violations cost 12 at most
-34
Safety score66

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

Inspection history

1 inspection · 2 visits

Jul222026

Routine inspection

16 violations found · Inspector came back once

Follow-up visitJul 23, 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 visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
- 3 High priority
- 4 Intermediate
- 9 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In the walk in cooler, hotdogs (47°F - Cold Holding); cooked beef (47°F - Cold Holding); chili (46°F - Cold Holding); cheese (47°F - Cold Holding); chicken (46°F - Cold Holding) per operator in and out of the walk in cooler frequently. Ambient air of walk in cooler at 44°F. Operator opened freezer door to assist cooling of the product. At conclusion of inspection, all products dropped 1/2 degrees, hotdogs second temperature (44°F - Cold Holding); cooked beef second temperature (45°F - Cold Holding); chili second temperature (45°F - Cold Holding); cheese second temperature (46°F - Cold Holding); chicken second temperature (45°F - Cold Holding).
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  In warming drawer, hotdogs (120/121°F - Hot Holding) operator removed and placed back on flat top grill. At conclusion of inspection reheating up to 142°F.
  Fixed on the spot
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
  Sandwich toppings on cook line, cut tomatoes, cut lettuce and cheese missing product time marking. Operator printed time mark and posted on containers.
  Fixed on the spot
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Drive through soda dispenser with debris/mold like substance build up along dispenser nozzles.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Hand wash sink used as dump sink as evident by ice in sink basin at beginning of inspection.
  No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels readily available at hand wash sink by ware washing area.
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. At time of inspection all food handler training provided either expired or filled out with incorrect dates of training, some for 2 years and some for 5 years. Food handler training valid for 3 years.
Basic9
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink stored on not in use dish machine.
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice build up along sliding top reach in freezers next to fryers. Ice build up on door seal of walk in freezer preventing seal and ice build up on products and compressor in walk in freezer.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  On shelf over three compartment sink, clean containers with old labels still attached.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Cookline reach in cooler under make table with food debris interior.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Reach in cooler door gasket with mold like substance build up. Walk in cooler fan guard with dust build up. Food debris build up on lever of ice cream dispenser. Cook line hood filters with grease/debris build up. Tray under frozen fry dispenser with grease build up.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  On shelf over three compartment sink, clean containers stacked while wet.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Mop sink, slow draining, standing dirty water.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Grease and food debris build up on floor and wall next to fryers station.
  Repeat violation
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Wet mop head stored in mop bucket by walk in cooler.
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.
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.