Checkers #6322
133 S Woodland Blvd, Deland, FL 32720 · Permanent Food Service · License 7405141
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 Aug 25 complaint inspection2 high priority (fixed on the spot), 1 intermediate, 5 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint check
- First visitSep 22, 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.
No violations found.
Official report, on the Florida DBPR website
Earlier inspections 1
B86Complaint inspection8 violations, 2 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 26, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- First visitAug 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cook line hot holding unit chicken tenders (115°F - Hot Holding); fries (101°F - Hot Holding); chicken nuggets (114°F - Hot Holding)m less than 1 hour. Operator instructed to reheat.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Spray hose used at three compartment sink , disconnected and does not reach all compartments.
Operator has called maintenance.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at front line handwash sink.
Basic5
Code 08, Food protection and cross-contamination: Box of funnel cake placed under soap dispenser by slushy machine.
Operator relocated
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Code 36, Floors, walls, ceilings and ventilation: Kitchen wall soiled with accumulated grease, food debris, and/or dust, by flat top.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Above ice machine.
Floor soiled/has accumulation of debris, under flat top.
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.