Checkers #5269
236 NE 8 St, Homestead, FL 33030 · Permanent Food Service · License 2324438
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection5 high priority, 1 intermediate, 10 basic-43
- Complaint after follow-up on Aug 11Counts in full until a follow-up finds the problems fixed-20
- Safety score37
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 11, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
7 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
During callback inspection observed food employee failed to wash hands before putting on gloves to make sandwiches, and packing French fries. Coach manager and manager coach employee.
Administrative complaint
Basic6
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer in the kitchen.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
More time given
Code 33, Garbage and refuse: Cardboard box used as garbage container.
More time given
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
More time given
Floor area(s) covered with standing water.
More time given
- First visitAug 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Observed chili (48°F - Cold Holding); cheese sauce (51°F - Cold Holding); grilled chicken (59°F - Cold Holding); chili meat (48°F - Cold Holding); sliced cheese (50°F - Cold Holding); hot dog (47°F - Cold Holding) at walk in cooler from the day prior.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed ice cream milk (49°F - Cold Holding) at ice cream machine, as per manager for less than 2 hours. Observed chili (48°F - Cold Holding); cheese sauce (51°F - Cold Holding); grilled chicken (59°F - Cold Holding); chili meat (48°F - Cold Holding); sliced cheese (50°F - Cold Holding); hot dog (47°F - Cold Holding) at walk in cooler from the day prior.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee put on gloves without first washing hands to pack hot dogs. Coach employee.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed cashier failed to wash hands and began working with food in the pack line. No hand wash.
Employee rubbed hands together for less than 10-15 seconds while washing hands.
Observed manager rubbed hands together for less than 10-15 seconds while washing hands. Coach manager.
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.
Observed chemical test kit not used to check Sanitizer Buckets.
Basic10
Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash.
Observed chilli, grilled chicken, tortillas box, cheese sauce in the walk in cooler under ac vents. Manager moved property to another shelf in the walk in cooler.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer in the kitchen.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Quaternary 0ppm) in the pack line. Advised manager to change Sanitizer Buckets
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed hood filters soiled with heavy grease.
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
Observed water draining onto floor from ice machine.
Water leaking from AC vents in the walk in cooler.
Also observed from ace vents the kitchen.
Code 33, Garbage and refuse: Cardboard box used as garbage container.
Observed 1 carton box under the triple sink used as garbage containers, 2 boxes near ice machine used as garbage container.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed in the kitchen.
Floor area(s) covered with standing water.
Observed in the kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed white fan above ice cream machine soiled with dust in the kitchen. Also observed white fan above soda machine soiled with dust in the kitchen.
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.
- 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.