CHECKERS 3264
5927 UNIVERSITY AVE W, Jacksonville FL 32216 · 904.636-7813
Last inspected Aug 13, 2026 · 13 visits since October 2023
JUL 24
JAN 25
AUG 25
DEC 25
AUG 26
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flying insects in restaurant
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2017030097 | Jun 19, 2017 | Jul 7, 2017 | $400 |
Inspection history
13 visits, newest first
Aug 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 11, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 2 high priority.
2 High priority5 Intermediate10 Basic
Show 17 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hot dogs, dairy mix, cheese sauce
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f cut lettuce and tomatoes, Swiss cheese, on prep table, explained to her and she wrote times on, lees than 4 hrs, no time, no procedure, emailed procedure, 46f hot dogs overnight, stop sale, in cooler with ice build up, 50f dairy mix, cut lettuce, cheese sauce, in walk in cooler at 54, overnight, stop sale,
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Fake nails and handling open foods, explained to her, one hand with glove on making the hamburger but the other hand without glove grabbing the deli paper so it doesn't slip and opening containers with food, she got glove on
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. Emailed one
Food-contact surface soiled with food debris, mold-like substance or slime. Greenish build up around nozzles, microwave has old yellow build up inside
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. 2 employees here for 4 months, manager stated they didn't read the agreement yet, emailed one
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees that prepare food hasn't been trained yet, 4 months here
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin with blackish build up inside
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. 44f reach in cooler by drive tru, ice build up in it
Current Hotel and Restaurant license not displayed. Old one only
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee has wrist band and is scooping fries
Floor soiled/has accumulation of debris. Old build up on floor under cashier registers and ice bins, also along wall in walk in cooler
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in cooler by drive tru
In-use ice scoop stored on soiled surface between uses. Blue container is soiled with old build up, manager placed it in triple sink to be washed
No Heimlich maneuver/choking sign posted. Emailed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Blackish build up in hand sink by entrance to restaurant, shelf with old build up by ice bin
Walk-in cooler/freezer shelves with rust that has pitted the surface. Bottom ones in walk in cooler
Dec 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee using personal cell phone and then returned back to preparing food without washing hands
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken patty (112F - Hot Holding); fish (121F - Hot Holding), stored on cook line warmer and place there few minutes ago as per employee. Employee used food for next orders
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide quaternary test strips when using quaternary sanitizer at ware washing area
Records/documents for required employee training do not contain all of the required information. Some employees training certifications missing CFM training certificate number for ((Tay W, Leonardo F, Ada M, Brandy L, Joseph B)
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some employees training certificates are photo copies (Tay W, Leonardo F, Ada M)
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cook line prep table
Floor soiled/has accumulation of debris. Under fryer and grill cooking equipment
Food stored on floor. Case of food stored on floor in walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of grill with grease build up
Wet mop not stored in a manner to allow the mop to dry. Wet mop not hung in back kitchen area
Aug 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority7 Intermediate5 Basic
Show 15 findings ▾
Live, small flying insects found Observed 2 live flying insects inside establishment not landing on any food Office time food contact surfaces
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken patty (181F - Cooking), stored in front line warmer, person in charge stated place there appropriately 30 mins ago. Employee voluntarily discarded instead of reheating
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer on exterior wall near bathroom hose bib
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Brandi L not certified as manager after 30 days employed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator using quaternary to sanitize and has no test strips available
No list of certified food service managers available at the establishment. Unable to provide proof of manger certification for Natera H
No probe thermometer provided to measure temperature of food products. Operator has no probe thermometer
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. Operator has several new employees with no proof of form
Records/documents for required employee training do not contain all of the required information. Some employees training certificate not completed
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. One employee training certificate for Ada M is not original
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table next to food being prepared. Moved by manager.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease build up
Open dumpster lid. In back parking lot area
Wet mop not stored in a manner to allow the mop to dry. Wet mop no hung to dry at mop sink
Feb 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee on cook line handling raw beef patties and then preparing hot dog buns and handling to go container without washing hands. Reviewed with employee and employee wash hands
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee using cell phone and then went back to preparing and handling food without washing hands
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fish (118-127F - Hot Holding); breaded chicken patty (119-131F - Hot Holding), both items stored in right side front line Merco hot holding unit, place there around 1pm as per employee when started work shift. Advised person in charge to reheat. No action taken.
Manager or person in charge lacking proof of food manager certification. Person in charge unable to provide any proof of manager's certifications
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide any proof of employee food handler training.
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. Person in charge unable to provide any proof of forms for any employee
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist
Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint
Floor soiled/has accumulation of debris. Under fryer cooking equipment. Under shelves in walk in Freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer with grease build up
Old labels stuck to food containers after cleaning. Old label on clean pan on dry storage rack above three compartment sink area
Jul 31, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Fried chicken patty (117-125F - Cooking), just cooked and came up out of fryer and stored in fry station in 1 minute. Final highest cooking temperature record by inspector at 125F. Had manager on duty to take temperature with their thermometer and got same reading. Fried chicken was not previously cooked or held or reheated. Manager voluntarily discarded undercooked chicken patty.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee went outside and returned back inside restaurant and begin to prepare food and handle clean to go containers without washing hands. Reviewed with employee and employee wash hands
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flying insects in restaurant
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fries (119-121F - Hot Holding), stored in holding fry basket, place there approximately 7 minutes as per manager. Employee reheated fries to 175F.
Records/documents for required employee training do not contain all of the required information. Multiple employees training certificates missing trainers certificate number
Employee with no beard guard/restraint while engaging in food preparation. Employee with facial beard preparing food with no beard guard
Floor area(s) covered with standing water. Standing water on floor under hand wash sink next to back door. Manager cleaned
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored inside mop bucket with soiled water near bun rack. Manager properly stored wet mop to dry
Feb 5, 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. Fish (78F - Hot Holding); breaded chicken (102F - Hot Holding); chicken wings (96F - Hot Holding), all items stored on front cook line hot holding equipment and place there approximately 30mins ago as per manager. Observed unit power was turned off. Manager turned unit on and voluntarily discarded all items
Jan 31, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 pans cooked beef and 2 pans chili(46-48F - Cooling), all stored in walk in cooler on shelf with lid covered from overnight with no additional preparation today as per manager. Ambient temperature at 46F. Inspector thermometer reading at 48F. Stop sale issued 1 pan cut tomatoes (47F - Cooling), stored in walk in cooler on shelf covered with film wrap and prep around 9am this morning with no additional preparation as per manager. Ambient temperature at 46F. Inspector thermometer reading at 48F. Stop sale issued 1 case and 2 bags of cut lettuce, 3 cases cheese, 1 case raw bacon and 2 packs hot dogs (46-48F - Cold Holding), all stored in walk in cooler on shelf from overnight with no additional preparation this morning as per manager. Ambient temperature at 46F. Inspector thermometer reading at 48F. Stop sale issued
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fish (78F - Hot Holding); breaded chicken (102F - Hot Holding); chicken wings (96F - Hot Holding), all items stored on front cook line hot holding equipment and place there approximately 30mins ago as per manager. Observed unit power was turned off. Manager turned unit on and voluntarily discarded all items
Jan 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 pans cooked beef and 2 pans chili(46-48F - Cooling), all stored in walk in cooler on shelf with lid covered from overnight with no additional preparation today as per manager. Ambient temperature at 46F. Inspector thermometer reading at 48F. Stop sale issued
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 pans cooked beef and 2 pans chili(46-48F - Cooling), all stored in walk in cooler on shelf with lid covered from overnight with no additional preparation today as per manager. Ambient temperature at 46F. Inspector thermometer reading at 48F. Stop sale issued 1 pan cut tomatoes (47F - Cooling), stored in walk in cooler on shelf covered with film wrap and prep around 9am this morning with no additional preparation as per manager. Ambient temperature at 46F. Inspector thermometer reading at 48F. Stop sale issued 1 case and 2 bags of cut lettuce, 3 cases cheese, 1 case raw bacon and 2 packs hot dogs (46-48F - Cold Holding), all stored in walk in cooler on shelf from overnight with no additional preparation this morning as per manager. Ambient temperature at 46F. Inspector thermometer reading at 48F. Stop sale issued
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 case and 2 bags of cut lettuce, 3 cases cheese, 1 case raw bacon and 2 packs hot dogs (46-48F - Cold Holding), all stored in walk in cooler on shelf from overnight with no additional preparation this morning as per manager. Ambient temperature at 46F. Inspector thermometer reading at 48F. Stop sale issued
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 1 pan cut tomatoes (47F - Cooling), stored in walk in cooler on shelf covered with film wrap and prep around 9am this morning with no additional preparation as per manager. Ambient temperature at 46F. Inspector thermometer reading at 48F. Stop sale issued
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fish (78F - Hot Holding); breaded chicken (102F - Hot Holding); chicken wings (96F - Hot Holding), all items stored on front cook line hot holding equipment and place there approximately 30mins ago as per manager. Observed unit power was turned off. Manager turned unit on and voluntarily discarded all items
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1 pan cooked beef and 2 pans chili(46-48F - Cooling), all stored in walk in cooler on shelf with lid covered from overnight with no additional preparation today as per manager. Ambient temperature at 46F. Inspector thermometer reading at 48F. Stop sale issued 1 pan cut tomatoes (47F - Cooling), stored in walk in cooler on shelf covered with film wrap and prep around 9am this morning with no additional preparation as per manager. Ambient temperature at 46F. Inspector thermometer reading at 48F. Stop sale issued
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 Ambient temperature at 46F. Inspector thermometer reading at 48F
Oct 5, 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 ▾
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 ambient temperature at 58F. Manager stated walk in cooler stop working around 12noon yesterday and service call was made but no repairs done when technician arrived around 6pm. Waiting on upper management to approved work order.
Oct 4, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Two pans Chili (58F - Cooling); one pan cooked chopped beef (57F - Cooling), prep yesterday and stored in pan in walk in cooler from over night with no additional preparation today as per manager. Walk in cooler ambient temperature at 58F. Manager stated walk in cooler stop working around 12noon yesterday and service call was made but no repairs done when technician arrived around 6pm. Waiting on upper management to approved work order. Stop sale issued. 7 cases shake mix, 1 case raw bacon, 5 sleeves Swiss cheese, 2 cases and 1 bag of cut lettuce and 2 containers of cheese cake filling (56-59F - Cold Holding), stored in walk in cooler from over night with no additional preparation today as per manager. Walk in cooler ambient temperature at 58F. Manager stated walk in cooler stop working around 12noon yesterday and service call was made but no repairs done when technician arrived around 6pm. Some items were on a key drop truck delivery around 2am as per manager. Waiting on upper management to approved work order. Stop sale issued. Two pans of cheese sauce (57F - Cooling), prep yesterday and stored in pan in walk in cooler from over night with no additional preparation today as per manager. Walk in cooler ambient temperature at 58F. Manager stated walk in cooler stop working around 12noon yesterday and service call was made but no repairs done when technician arrived around 6pm. Waiting on upper management to approved work order. Stop sale issued
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 ambient temperature at 58F. Manager stated walk in cooler stop working around 12noon yesterday and service call was made but no repairs done when technician arrived around 6pm. Waiting on upper management to approved work order.
Oct 3, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority0 Intermediate3 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Two pans Chili (58F - Cooling); one pan cooked chopped beef (57F - Cooling), prep yesterday and stored in pan in walk in cooler from over night with no additional preparation today as per manager. Walk in cooler ambient temperature at 58F. Manager stated walk in cooler stop working around 12noon yesterday and service call was made but no repairs done when technician arrived around 6pm. Waiting on upper management to approved work order. Stop sale issued
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Two pans Chili (58F - Cooling); one pan cooked chopped beef (57F - Cooling), prep yesterday and stored in pan in walk in cooler from over night with no additional preparation today as per manager. Walk in cooler ambient temperature at 58F. Manager stated walk in cooler stop working around 12noon yesterday and service call was made but no repairs done when technician arrived around 6pm. Waiting on upper management to approved work order. Stop sale issued. 7 cases shake mix, 1 case raw bacon, 5 sleeves Swiss cheese, 2 cases and 1 bag of cut lettuce and 2 containers of cheese cake filling (56-59F - Cold Holding), stored in walk in cooler from over night with no additional preparation today as per manager. Walk in cooler ambient temperature at 58F. Manager stated walk in cooler stop working around 12noon yesterday and service call was made but no repairs done when technician arrived around 6pm. Some items were on a key drop truck delivery around 2am as per manager. Waiting on upper management to approved work order. Stop sale issued. Two pans of cheese sauce (57F - Cooling), prep yesterday and stored in pan in walk in cooler from over night with no additional preparation today as per manager. Walk in cooler ambient temperature at 58F. Manager stated walk in cooler stop working around 12noon yesterday and service call was made but no repairs done when technician arrived around 6pm. Waiting on upper management to approved work order. Stop sale issued
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 7 cases shake mix, 1 case raw bacon, 5 sleeves Swiss cheese, 2 cases and 1 bag of cut lettuce and 2 containers of cheese cake filling (56-59F - Cold Holding), stored in walk in cooler from over night with no additional preparation today as per manager. Walk in cooler ambient temperature at 58F. Manager stated walk in cooler stop working around 12noon yesterday and service call was made but no repairs done when technician arrived around 6pm. Some items were on a key drop truck delivery around 2am as per manager. Waiting on upper management to approved work order. Stop sale issued
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Two pans of cheese sauce (57F - Cooling), prep yesterday and stored in pan in walk in cooler from over night with no additional preparation today as per manager. Walk in cooler ambient temperature at 58F. Manager stated walk in cooler stop working around 12noon yesterday and service call was made but no repairs done when technician arrived around 6pm. Waiting on upper management to approved work order. Stop sale issued
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer on spigot on outside wall next to restroom
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 ambient temperature at 58F. Manager stated walk in cooler stop working around 12noon yesterday and service call was made but no repairs done when technician arrived around 6pm. Waiting on upper management to approved work order.
Insect control device installed over food preparation area. Bug zapper device stored over reach in meat freezer next to microwave
Outer openings not protected with self-closing doors. Kitchen back door with hinges in disrepair
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.