Checkers Drive in Rest 735
4909 Ulmerton Rd, Clearwater, FL 33760 · Permanent Food Service · License 6213194
What drove the grade
Water with a temperature of least 85°F not provided/shut off at employee handwash sink in the dish washing area .
How the score was calculated
- Starting score100
- Violations at the Jul 8 complaint inspection1 intermediate, 7 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 8, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink in the dish washing area .
Manager stated service is scheduled
Basic7
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables( box of whole tomatoes) stored over ready-to-eat food ( hotdogs , precooked chicken) in walk in cooler.
Manager rearranged food
Fixed on the spot
Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler .
Manager relocated employee food
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Taped toilet seat in employee restroom . Manager to replace toilet seat this week
Code 22, Food-contact surfaces clean and sanitized: Reach-in freezers interior have accumulation of soil residues in the cook line area
Code 32, Restrooms: Bathroom facility not clean.
-Floor soiled -toilet soiled -hand wash sink soiled Manager and employee cleaned bathroom during the inspection .
Fixed on the spot
Covered waste receptacle not provided in women's bathroom in employee restroom .
Code 33, Garbage and refuse: Garbage on the pad around dumpster.
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.