CHECKERS 3264

Name: CHECKERS 3264
Address: 5927 UNIVERSITY AVE, JACKSONVILLE, FL, 32216, US
Rating: 84.8

5927 UNIVERSITY AVE, JACKSONVILLE, FL 32216

License #2609577

🍔 Burgers ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

84.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CHECKERS 3264 in JACKSONVILLE currently holds an InspectFL Health Score of 84.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on December 29, 2025. Across those visits, DBPR recorded 25 total findings; InspectFL has detailed violation rows for 22 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on December 29, 2025 shows 10 observation rows: 2 critical, 3 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[03B-01-6] 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
[12A-10-4] 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
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of grill with grease build up
[36-73-4] Floor soiled/has accumulation of debris. Under fryer and grill cooking equipment
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop not hung in back kitchen area
[08B-38-4] Food stored on floor. Case of food stored on floor in walk in freezer
[53B-09-4] 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)
[16-37-1] 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
[40-06-5] 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
[53B-10-4] 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)

Disposition: Administrative complaint recommended
[05-08-4] No probe thermometer provided to measure temperature of food products. Operator has no probe thermometer
[11-26-1] 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
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist
[16-37-1] 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
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease build up
[33-16-4] Open dumpster lid. In back parking lot area
[35A-02-7] Live, small flying insects found Observed 2 live flying insects inside establishment not landing on any food Office time food contact surfaces
[29-34-4] 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
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop no hung to dry at mop sink
[53A-08-4] No list of certified food service managers available at the establishment. Unable to provide proof of manger certification for Natera H
[40-06-5] 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.
[03B-01-6] 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

Community reaction

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Community pulse