CHECKER'S #6286
12790 W FOREST HILL BLVD, Wellington FL 33414 · 561.798.2747
Last inspected Mar 12, 2026 · 8 visits since September 2023
MAR 24
JUL 24
NOV 24
JUL 25
MAR 26
▲ GETTING WORSE
5 inspections trending down, 18 points off where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live, small flying insects at soda bibs landing on boxes. 3 live, small flying insects at hand wash sink landing on soap dispenser.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026032771 | Mar 12, 2026 | Jun 10, 2026 | $600 |
| 2--2025063153 | Jul 29, 2025 | Sep 17, 2025 | $600 |
| 2--2025008095 | Nov 25, 2024 | Feb 27, 2025 | $400 |
| 2--2024048355 | Jul 23, 2024 | Sep 16, 2024 | $400 |
Inspection history
8 visits, newest first
Mar 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
What the inspector wrote — 4 findings
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handled raw beef burger then began to handle bag containing fish fillets; no hand wash. Employee washed hands.
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 and the time removed from temperature control cannot be determined. At prep area: Cheese, sliced tomatoes and cut lettuce not time marked. Operator time marked 8:32am.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: house made chili (102F - Hot Holding) As per manager, reheated in microwave and stored 20 mins. Item was reheated to 178F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: cheese sauce (53F at 10:45am; 53F at 11:20am- Cooling) As per operator, cooling since 9:30am. At current rate of cooling, items will not cool to 41F in a total of 4 hours. Operator moved pans of cheese sauce to quick chill.
Jul 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler Deep covered container with chili at 4:17pm(73F cooling) since 2:26pm at 4:33pm same temperature Product did not cool to 70F within 2 hours. Operator moved to reheat product to 165F + and restart cooling process once product reaches 135F
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shells eggs stored above chili inside walk in cooler. Operator stored properly
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 and the time removed from temperature control cannot be determined. Sliced tomatoes, cheese, chopped lettuce on front line not timed marked. Employee printed labels and timed marked products. Per operator products stored for approximately 15 minutes
Ice buildup in walk-in freezer.
Nov 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At deep freezer: Raw spicy chicken stored over cooked fish in deep freezer. Operator corrected.
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 and the time removed from temperature control cannot be determined. No time mark on sliced tomatoes, cut lettuce and sliced cheese. Operator time marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked brisket (125F - Hot Holding) As per employee, reheated 40 mins prior. Operator reheated to 168F.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator corrected to Sanitizer Bucket (Quaternary 200ppm)
Jul 24, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot box: hot dogs (125F - Hot Holding) As per employee, hotdogs reheated and stored since approximately an hour. Employee reheated to 165F.
Jul 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee went outside establishment and returned, put gloves on then handled hot dog; no hand wash. Advised operator that employee should wash hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed, employee handled cell phone then put gloves on and handled clean pans at hot box; no hand wash. Advised operator that employee should wash hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live, small flying insects at soda bibs landing on boxes. 3 live, small flying insects at hand wash sink landing on soap dispenser.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler below make table: cooked beef (45F - Cold Holding) As per employee, taken out about 40 mins to take some from the bag. Not prepped or portioned today. Bag with cooked beef was left on counter for about 5 mins. Employee placed to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot box: hot dogs (125F - Hot Holding) As per employee, hotdogs reheated and stored since approximately an hour. Employee reheated to 165F.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees employed approximately 2 weeks. Emailed form to operator.
Mar 11, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot box:; hot dogs (120F - Hot Holding) As per manager, heated approximately 30 mins prior. Operator removed and placed on flat top grill to reheat.
Mar 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 live, small flying insects flying near prep area. 1 live, small flying insect landing on lid of ice machine. 1 live, small flying insect landing on soap dispenser near drive thru window. 1 live, small flying insect on wall above soap dispenser near door. 1 live, small flying insect landing on hood of flat top grill unit. Advised operator to rid establishment of flies.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot box:; hot dogs (120F - Hot Holding) As per manager, heated approximately 30 mins prior. Operator removed and placed on flat top grill to reheat.
Sep 14, 2023Inspection 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 identified in the written procedure as a food held using time as a public health control has no time marking : sliced tomatoes, sliced cheese and shredded lettuce at make table at cook line; As per operator food out since 9:15; operator time marked;
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at cook line Operator fixed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone resting on microwave handle at cook line Operator removed
Walk-in cooler interior/shelves have accumulation of soil residues.
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.