Checker's #196
2820 W MLK Blvd, Tampa, FL 33607 · Permanent Food Service · License 3910029
What drove the grade
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
How the score was calculated
- Starting score100
- Violations at the Aug 21 complaint inspection1 high priority (fixed on the spot), 1 intermediate, 1 basic-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitAug 21, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
Small amounts of sliced tomatoes, shredded lettuce and sliced cheeses time marked at 10am-2pm stored at cook line at around 2:10pm. Operator replaced with new food items from walk-in cooler and discarded all old food items.
Fixed on the spot
Intermediate1
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Basic1
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
All sanitizer bucket tested 0ppm. Operator replaced sanitizer, retested 200ppm.
Fixed on the spot
Earlier inspections 1
A94Routine inspection2 violations, 2 high priority No follow-up needed
- First visitJul 28, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
2 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.
A container of cheese sauce (120°F - Hot Holding) stored in steam well. Operator reheated in microwave, re temped 169°F.
Fixed on the spot
Time/temperature control for safety food reheated in a microwave oven for hot holding not stirred/rotated.
Chili and cheese sauce. Discussed proper microwave reheating procedures with operator, operator coached employee to stirred and rotated food items during reheating in microwave.
Fixed on the spot
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.