Checkers #6264

575 W International Speedway Blvd, Daytona Beach, FL 32114 · Permanent Food Service · License 7405191

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Nov 6, 2026 (yesterday)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Nov 6 follow-up · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 3 routine inspection
2 high priority (fixed by the Nov 6 follow-up), 3 intermediate (1 fixed on the spot), 6 basic
-20
Extension granted on Sep 4, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score78

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

Inspection history

1 inspection · 3 visits

Sep32026

Routine inspection

11 violations found · Inspector came back 2 times

2nd follow-up visitNov 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
1st follow-up visitSep 4, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  More time given
Basic1
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  More time given
Official report, on the Florida DBPR website
First visitSep 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 2 High priority
- 3 Intermediate
- 6 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -fryer cooler pasta 48f manager discarded -walk in cooler Chili,cheese sauce,sliced cheese ,dairy mix,hot dogs 47f to 52f in cooler more than 6 hours -chicken 46f placed in freezer
Intermediate3
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  - by mop sink
  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/. -establish ment removed one of the bathrooms
Basic6
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
  -fry freezer
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -hood filters soiled with grease
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  -water leaking under 1st sink at three compartment sink
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  -by drive thru windows
  Objectionable odors near bathroom.
- 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

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.