Checkers #6308

7604 East Colonial Drive, Orlando, FL 32807 · Permanent Food Service · License 5812110

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Nov 4, 2026 (4 days ago)

What drove the grade

No plan review submitted and approved - renovations were made or are in progress.Intermediate · 14 other violations

How the score was calculated

Starting score100
Violations at the Nov 4 routine inspection
2 intermediate (1 fixed on the spot), 13 basic; basic violations cost 12 at most
-17
Safety score83

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

Inspection history

1 inspection · 1 visit

Nov42026

Routine inspection

15 violations found

First visitNov 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 2 Intermediate
- 13 Basic
What the inspector cited
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Blocked with slicer at the exit door. Operator removed.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Renowned bathroom and converted into storage area.
Basic13
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Shakers with white powder not labeled at main line. Operator labeled.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Tomatoes in the box stored above shake mix. In walk in cooler. Operator corrected.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Reach in freezer near fryer. Condenser in walk in cooler build up with ice and dripping.
- Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of black substance/grease/food debris.
  Cook line near hand washing sink.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Main cook line bottom shelves.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Containers stored above triple sink not fully dried. Operator turned on the side to dry.
  Fixed on the spot
- Code 25, Single-service items: Single-service articles improperly stored.
  SS containers in the box stored on the floor in the bathroom that they use for storage. Operator told employee to remove.
  Fixed on the spot
  Single-service articles not stored inverted or protected from contamination.
  To go boxes on cook line near fryer. Operator corrected.
  Fixed on the spot
- Code 33, Garbage and refuse: Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Hole around the pipe above the mop sink.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Vents above the main line.
  Floor soiled/has accumulation of debris and standing water in walk in cooler.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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

Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
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.