CHECKER'S #196
2820 W MLK BLVD, Tampa FL 33607 · (813)872-0780
Last inspected Aug 21, 2026 · 8 visits since July 2023
APR 25
AUG 25
FEB 26
JUL 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 12 points off where it started.
Employee washed hands with cold water. The only handwash sink has no hot water at least 85 F provided, cold water temped 81 F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 21, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Small amounts of sliced tomatoes, shredded lettuce and sliced cheeses time marked at 10am-2pm stored at cook line at around 2:10pm. Operator replaced with new food items from walk-in cooler and discarded all old food items.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. All sanitizer bucket tested 0ppm. Operator replaced sanitizer, retested 200ppm.
Jul 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food reheated in a microwave oven for hot holding not stirred/rotated. Chili and cheese sauce. Discussed proper microwave reheating procedures with operator, operator coached employee to stirred and rotated food items during reheating in microwave.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of cheese sauce (120F - Hot Holding) stored in steam well. Operator reheated in microwave, re temped 169 F.
Feb 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. After employee washed hands properly in the only handwash sink at kitchen, temped running hot water at 76 F. Discussed with manager about the minimum hot water temperature is 85F for handwashing.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Hot water supply not maintained during peak periods. Ran hot water in the only handwash sink for approximately 2 minutes to reached 85 F.
Employee with no beard guard/restraint while engaging in food preparation. 1 food employee.
Aug 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Employee washed hands with cold water. The only handwash sink has no hot water at least 85 F provided, cold water temped 81 F.
Time/temperature control for safety food reheated in a microwave oven for hot holding not covered during reheating process. Chili reheating in microwave with no cover. Employee covered during reheating at time of inspection. Operator coached employee at time of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A small container of chili 124 F hot holding in steam table. Employee reheated in microwave, temped 171 F.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. The hot water switch handle disrepair, unable to turn on hot water in the only handwash sink. Cold water temped 81 F.
Faucet/handle disrepair at plumbing fixture. Hot water switch handle in the only handwash sink.
Apr 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up inside chest freezers on cookline
Objectionable odors in bathroom or other areas of the establishment. Observed on cook One near floor drains adjacent to fryers
Time/temperature control for safety food thawed in an improper manner. Observed hotdogs thawing at room temperature inside 3-compartment sink Observed employee place in walking cooler
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hot dog (130F - Hot Holding) in warmer Observed employee place on grill to reheat to 181F
Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food build inside reachin freezer under fry station
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up along freezer fan
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop stored in water temped at 67 F
Jul 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm of quaternary in three comp sink, corrected, manager reset three compartment sink to 300 ppm of quaternary.
Handwash sink not accessible for employee use at all times. Bucket blocking employee hand wash sink on cooks line, corrected, employee moved bucket during inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks stored in reach-in cooler under shake prep area, not identified nor separated.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Water dripping from AC vent in front of three compartment sink.
In-use tongs stored on equipment door handle between uses. Tongs stored on fryer handles, corrected, manager removed tongs during inspection.
Wet wiping cloth not stored in sanitizing solution between uses.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.