Checkers 3646
7214 103 St, Jacksonville, FL 32210 · Permanent Food Service · License 2615524
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Sep 4 routine inspection2 high priority (1 fixed on the spot, 1 repeat), 1 basic-12
- Administrative complaint on Sep 4Counts in full until a follow-up finds the problems fixed-20
- Safety score68
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 visitSep 4, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed; cooked onion straws at temperatures of 85-92°F in main cook line steam table. Hot dogs at temperature of 107-122°F stored in heating unit above main cook line. Person in charge voluntarily discarded food items. Cooked onions straws (85-92°F - Hot Holding); Hot dogs (107-122°F - Hot Holding)
Fixed on the spotRepeat violationAdministrative complaint
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.
Observed opened pan of raw bacon stored on box of ready to eat fritters in walk-in freezer.
Basic1
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Observed missing cove molding at wall corner between cook line and rear exit.
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.