CHECKERS 6284
755 W BOYNTON BEACH BLVD, Boynton Beach FL 33426 · 561 735 9090
Last inspected Aug 7, 2026 · 7 visits since September 2023
5 inspections, swinging between A and B. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. 3 live ants on the office work station - operator removed and sanitized.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2019022493 | Apr 13, 2019 | May 20, 2019 | $200 |
Inspection history
7 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 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 for cheese. Per operator, out of temperature for approximately 15 minutes. Operator placed time stamp for remaining 3.75 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: chili (114F - Hot Holding); cheese sauce (111F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator placed products back in microwave to reheat to 165+F.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection.
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.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At hand wash sink by steam table.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Operator set up fresh solution at 200ppm.
Equipment in poor repair. Steam table leaking.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine no thermometer or thermo labels.
Water draining onto floor surface from triple sink.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked burger patties 45F-46F in walk in cooler, cooked yesterday, in deep covered container. See stop sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked burger patties 45F-46F in walk in cooler, cooked yesterday, in deep covered container
Employee handled soiled equipment cash register and credit card machine and then engaged in portioning French fries and touched unwrapped single-service trays, in drive through window, without washing hands. Employee went to wash his hands.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Presence of insects, rodents, or other pests. 3 live ants on the office work station - operator removed and sanitized.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing rubber band bracelet while preparing sandwiches - operator instructed employee to remove bracelet.
Nothing was found. The inspector recorded no violations at all.
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.