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Mixed Health Record
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The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
CHECKERS #3267 in JACKSONVILLE currently holds an InspectFL Health Score of 84 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 13, 2026. Across those visits, inspectors documented 17 total violations — 7 critical, 1 major, 9 minor.
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What stands out in this inspection history
The latest inspection on July 13, 2026 shows 17 observation rows: 7 critical, 1 major, and 9 minor.
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What do locals think?
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Would you eat here?
CHECKERS #3267 has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Administrative complaint recommended
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the center line cooler on ice, cheese 2 hours (58F - Cold Holding). Discussed with operator time as public health control or adding more ice.
- [14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in sliding top reach in freezer and fries reach in freezer.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over flat top grill with grease build/debris build up.
- [24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartment sink, clean plastic containers stacked while wet.
- [35A-02-7] Live, small flying insects found. Observed live fly by sliding top reach in freezers.
- [08B-38-4] Food stored on floor. Two bags of product stored on floor of walk in freezer.
- [22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line with food debris build up on top plate and fan guard.
- [36-73-4] Floor soiled/has accumulation of debris. Debris build up along edges of building where floor meets wall. Standing water on floor at corner by drive through window.
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the center cook line, cut tomatoes 9:30(67F - Cooling); cut lettuce 9:30 (67F - Cooling) held on ice and cut at 9:30am. Operator discarded.
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chili in walk in cooler prepared the previous day missing product date marking.
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In drawer on cook line, chicken (99F - Hot Holding). Operator placed back in fryer and reheated, chicken second temperature (173F - Hot Holding). At the front line hot holding unit, popcorn chicken (98F - Hot Holding) operator placed back into fryer and reheated, popcorn chicken second temperature (184F - Hot Holding)
- [41-10-4] Toxic substance/chemical improperly stored. Chemical spray bottle of degreaser on back side of steam table with nozzle facing food containers. Operator relocated.
- [08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the sliding top reach in freezer, open package of raw bacon stored over ready to eat cooked bacon. Operator relocated the raw bacon.
- [24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket hung on wall not inverted or protected. Operator inverted.
- [03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In the center cook line, cut tomatoes 9:30(67F - Cooling); cut lettuce 9:30 (67F - Cooling) held on ice and cut at 9:30am. Discussed time as public health control as alternative option to ice. Operator discarded.
- [29-11-4] Water leaking from pipe and/or faucet/handle. Hand wash sink and mop sink faucet constantly run.
- [36-03-4] Cove molding at floor/wall juncture broken/missing. At corner by storage area and mop sink, broken cove molding.
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