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Licensee
Name: CHECKER'S #115 License Number: SEA3906889
Rank: Seating License Expiration Date: 02/01/2025
Primary Status: Current Secondary Status: Active
Location Address: 3002 N NEBRASKA AVE
TAMPA, FL 33603-6028

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 01/03/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
23-25-4    Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** **Warning**
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Fries **Repeat Violation** **Warning**
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Employee apron **Warning**
13-07-4    Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. Above three compartment sink **Warning**
14-11-4    Basic - Equipment in poor repair. Walk in freezer door in disrepair **Repeat Violation** **Warning**
36-18-4    Basic - Floor tiles cracked, broken or in disrepair. Throughout kitchen, hole in floor at drive thru station **Warning**
14-38-4    Basic - Food storage container/container lid cracked or broken. Holding condiments at ice cream station **Warning**
08B-38-4    Basic - Food stored on floor. Bread **Repeat Violation** **Warning**
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Warning**
14-70-4    Basic - Ice buildup in walk-in freezer. On hamburger patties **Warning**
14-34-4    Basic - Interior of ice machine with rust that has pitted the surface. **Repeat Violation** **Warning**
32-17-4    Basic - Self-closing device on bathroom door disconnected/broken. Restroom **Warning**
25-05-4    Basic - Single-service articles improperly stored. In storage shed **Warning**
25-06-4    Basic - Single-service articles not stored inverted or protected from contamination. Fry cups **Warning**
29-20-5    Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash Sink cooks line **Warning**
08B-14-4    Basic - Stored food not covered in walk-in freezer. Hamburger patties in plastic bags **Warning**
38-04-4    Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Warning**
29-11-4    Basic - Water leaking from pipe and/or faucet/handle. Handwash Sink cooks line, pipe broken under ice bin at drive through **Warning**
21-07-4    Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm 100ppm **Corrected On-Site** **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Gram crackers **Warning**
12A-07-4    High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Cook **Warning**
10-05-4    High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cheese 45°F, reach in cooler on cooks line. Advised cooks to place on ice. **Warning**
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
22-21-4    Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Drive thru **Warning**
22-30-4    Intermediate - Interior of reach in freezer soiled with accumulation of food residue. **Warning**
53A-01-5    Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.