CHECKERS #5175

Food safety records indicate CHECKERS #5175 in MIAMI has 4 inspections with a 3.8/5 overall rating. Food safety practices have remained consistent.

1650 Biscayne Boulevard
Miami, Florida, 33132
Wynwood
Miami-Dade County County

Overall Food Safety Rating

★★★½☆ (3.8/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 10/28/2025

Inspection #: Visit ID: 10901797

  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed working container of seasoning at the fry station with no label. Operator labeled. Corrected On-Site

Inspection Date: 10/11/2024

  • 24-27-4:Basic - Observed water dripping from AC vent above three compartment sink. Observed food storage containers stored underneath AC vent.
  • 25-17-4:Basic - Single-service articles stored on a soiled surface. Observed ketchup packets inside soiled container located take out window.

Inspection Date: 8/14/2024

  • 36-68-5:Basic - Observed condensation dripping from ceiling vent above three compartment sink

Inspection Date: 10/2/2023

Inspection #: Visit ID: 8375290

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in French fry reach in freezer located by the cook line. Observed ice buildup in walk in freezer.
  • 29-11-4:Basic - Water leaking from ceiling vent onto floor at 3 compartment sink.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (45F - Cold Holding) at walk in cooler. As per manager product was at room temperature for less than 10 minutes.
  • 03E-03-5:High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Observed hot dog (119F - Reheating) at cook line. Manager removed product and took to reheat to 165F. **Corrective Action Taken**
  • 03F-10-5:Intermediate - written procedures available for use of time as a public health control to hold time/temperature control for safety food not completed.