CHECKERS 6275
7050 S MILITARY TRL, Lake Worth FL 33463 · 561 965 3155
Last inspected Feb 3, 2026 · 7 visits since August 2023
NOV 23
JUL 24
JAN 25
AUG 25
FEB 26
▲ GETTING WORSE
5 inspections trending down, 16 points off where it started.
Roach activity present as evidenced by live roaches found. In kitchen at hand washing sink 1 live roach climbing on wall. Operator killed, cleaned and sanitized area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026022600 | Feb 3, 2026 | Apr 27, 2026 | $600 |
| 2--2025016921 | Jan 27, 2025 | Apr 2, 2025 | $800 |
| 2--2024050208 | Jul 30, 2024 | Oct 24, 2024 | $200 |
Inspection history
7 visits, newest first
Feb 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
What the inspector wrote — 3 findings
Employee touched soiled surface( step stool )and then engaged in food preparation without washing hands. 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. On shredded lettuce, cheese and sliced tomatoes Per operator stored for approximately 30 minutes, operator timed marked products for 3.5 hours of remaining time.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting on fry basket above frying machine Cooked chicken 110F hot holding, Per operator product stored for approximately 30 minutes. Operator dropped cooked chicken into the oil and reheated to 165F+++
Aug 12, 2025Inspection 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 face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and after without washing hands employee handle toasted hot dog bun to assemble meal for customer, discussed with operator who educated employee, employee washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table cooked onion (119F - Hot Holding) per operator product cooked approximately 1 hour ago and held in unit until served, discussed with operator who moved product back to stove to reheat to 165+F.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Quaternary 400+ppm) discussed with operator who corrected solution to Sanitizer Bucket (Quaternary 200ppm)
Jan 28, 2025□ 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 ▾
Water leaking from pipe and/or faucet/handle. In kitchen 3 compartment sink leaking onto floor. Discussed operator to repair.
Jan 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee was eating ice with hands then put on gloves without washing hands and began to prepare stir food on steam table. Discussed with operator employee washed hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator put hands inside of sweater pockets after without washing hands began scooping French fries into a bag for a customer. Discussed with operator who washed hands.
Roach activity present as evidenced by live roaches found. In kitchen at hand washing sink 1 live roach climbing on wall. Operator killed, cleaned and sanitized area.
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 sandwich prep station items such as sliced tomatoes, sliced cheese, cut lettuce, cheese sauce, cooked brisket not time marked. Per operator items placed out at opening ( 10:00 ) and forgot to mark. Operator time marked all items.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In milkshake machine milkshake mix (49F - Cooling) at 11:30 since 10:20 to 50F at 12:00 at this current cooling. rate product will not reach 41F within 4 hours. Advised operator to move mix to walk in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen handwashing sink next to exit door no paper towels. Operator replaced paper towels. In kitchen handwashing sink next to drive thru window no paper towels. Operator replaced paper towels.
Dead roaches on premises. In kitchen next to next to hand washing sink approximately 5 dead roaches, in kitchen behind milkshake station 2 dead roaches, in kitchen next to soda syrups 2 dead roaches. Discussed with operator who cleaned and sanitized area.
Water leaking from pipe and/or faucet/handle. In kitchen 3 compartment sink leaking onto floor. Discussed operator to repair.
Jul 30, 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 ▾
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...soft serve ice cream 48-38F on the surface, food not prepped or portion today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...soft serve ice cream 48-38F on the surface, food not prepped or portion today, food being held more than 4 hours. Stop sale issue. Employee discarded food.
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... cut tomatoes, cut lettuce, cheese in cold hold table at sandwich station. Manager time marked.
Cleaned and sanitized equipment or utensils not properly stored...ice scoop stored directly on the soda line. Employee properly stored
Nov 27, 2023Inspection 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 ▾
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...chocolate ice cream 57°, vanilla ice cream 61° in ice cream machine being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...chocolate ice cream 57°, vanilla ice cream 61° in ice cream machine being held more than 4 hours. Stop sale issue. Manager discarded food.
Handwash sink not accessible for employee use at all times.... Blocked by bread cart. Manager moved.
Food stored in a location that is exposed to splash/dust...bread stored front of the hand washing sink. Manager moved.
Aug 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Records/documents for required employee training do not contain all of the required information.
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.