Checkers #3277
1501 S French Ave, Sanford, FL 32771 · Permanent Food Service · License 6903146
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 17 routine inspection1 high priority (fixed on the spot), 1 intermediate, 7 basic (3 repeats)-16
- Safety score84
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 visitJul 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.
9 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, other than whole meat roast, hot held at less than 135°F.
-chicken tenders 97-112°F, per operator less than 15 minutes stored on back shelf above hot holding unit, operator reheated in fryer to 176°F
Fixed on the spot
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. -Stephanie C.
Basic7
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Ice buildup in walk-in freezer.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of grease/food debris.
-employee cleaned
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-side of counter has an accumulation of grease
Repeat violation
Code 32, Restrooms: Operator does not permit customers to use bathroom.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
-over shake machine
Floor soiled/has accumulation of debris.
-floor underneath fryers
Repeat violation
Reporting only1
Code 49, Flammable materials: Flammables stored/debris present in water heater room.
For reporting purposes only.
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.