CHECKER'S #6272
2529 OKECHOBEE BLVD, West Palm Beach FL 33409 · 561.909.8694
Last inspected Mar 3, 2026 · 8 visits since September 2023
JUL 24
DEC 24
MAR 25
JUL 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line Cooked chicken 101F hot holding. Per operator stored for approximately 1 hour. Operator decided to discard
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023057724 | Sep 28, 2023 | Nov 6, 2023 | $200 |
Inspection history
8 visits, newest first
Mar 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Manager came from the outside, grabbed thermometer without washing hands Advised manager to wash hands
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. At 4pm the following products with time marked of discard time of 2:32pm were still in use. Chopped lettuce, sliced tomatoes. See stop sale.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. At 4pm the following products with time marked of discard time of 2:32pm were still in use. Chopped lettuce, sliced tomatoes.See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line Cooked chicken 101F hot holding. Per operator stored for approximately 1 hour. Operator decided to discard
Show the remaining 1 finding ▾
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some of them are copies. Advised operator to get originals
Jul 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up empty box from floor then touched the rear exit door while opening to place box outside and then handled clean utensils and equipment to prepare food for customers without washing hands. Operator discussed with employee who then washed hands.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food stored on floor. At walk-in freezer; case of fries stored on floor. Operator removed from floor.
Mar 3, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw bacon while placing to cook and then handled ready to eat bun while preparing sandwich for customer without washing hands. Operator discussed with employee who then washed hands.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. Sliced cheese, cut lettuce and sliced tomatoes have no time marking. Operator stated held less than 1 hour, applied time marking.
Dec 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled customer payment at cash register and then began preparing food at cook line without washing hands. Operator discussed with employee who then washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; opened package of raw bacon stored over cooked beef. Operator moved raw bacon.
Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. At cook line; Sliced cheese/cut lettuce/sliced tomatoes 60F, all time marked 10:56am. Operator stated held for less than 1 hour before time mark applied, applied appropriate time mark.
Jul 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Low boy under make line; sliced cheese (50F - Cold Holding); cheesecake (50F - Cold Holding). Operator stated items not prepared or portioned today, being held 1 hour, moved to walk-in cooler.
Food stored on floor. At walking cooler; box of ice cream mix stored on floor. Operator moved to shelf.
Feb 16, 2024Inspection 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 identified in the written procedure as a food held using time as a public health control has no time marking. At make top; cut lettuce and cut tomatoes, no time mark. Operator stated being held less than 1 hour, applied appropriate time.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink; splitter added, no vacuum breaker.
Sep 29, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Missing drain plug at dumpster.
Sep 28, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked fries (53F - Cold Holding); cooked burgers (52F - Cold Holding); cooked hot dogs (53F - Cold Holding); sautéed mushrooms (52F - Cold Holding); American cheese (53F - Cold Holding); white American cheese (53F - Cold Holding); cheesecake filling (53F - Cold Holding) shredded lettuce (52F - Cold Holding) operator states all foods were not portioned or prepared today held over 4 hours in walk in cooler. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked fries (53F - Cold Holding); cooked burgers (52F - Cold Holding); cooked hot dogs (53F - Cold Holding); sautéed mushrooms (52F - Cold Holding); American cheese (53F - Cold Holding); white American cheese (53F - Cold Holding); cheesecake filling (53F - Cold Holding) shredded lettuce (52F - Cold Holding) operator states all the foods were not portioned or prepared today held over 4 hours in walk in cooler. See stop sale.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Insert pans above 3 compartment sink - operator inverted.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer ice buildup on coils behind fan unit.
Missing drain plug at dumpster.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm); operator corrected Sanitizer Bucket (Quaternary 400ppm)
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.