Checker's #474-7060
107 W Waters, Tampa, FL 33604 · Permanent Food Service · License 3910680
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection3 high priority (no follow-up needed), 1 intermediate, 6 basic-18
- Safety score82
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 visitAug 17, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Chicken nuggets at 119. Only been out for twenty min. Manager reheated. Went back to check temp but food already sold out.
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 and the time removed from temperature control can be determined.
Manager put time marks on food items.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
2 live flies in kitchen in ware washing area.
Intermediate1
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 had no proof of training.
Basic6
Code 08, Food protection and cross-contamination: Stored food not covered.
Sliced cheese open and not covered in walk in cooler. Operator removed.
Fixed on the spot
Food not stored at least 6 inches off of the floor.
Ice in walk in freezer inside store. Also walk in freezer outside has bars of ice and boxes stored on floor.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Seasoning has scoop with handle down in the product.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave by cook line soiled.
Code 33, Garbage and refuse: Garbage on the ground and/or pad around dumpster.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
1 dead roach in back storage room. Manager cleaned up and sanitized area.
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.