DirtyFLRestaurant Inspection Data

CHECKERS 5190

1800 Northeast 163rd Street
Florida, 33162
Miami-Dade County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 2/11/2025

  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed spicy chicken (97F-103F - Hot Holding/ 176F- Reheated) on the hot table for less than 30 minutes as per operator. Items were reheated. Corrected On-Site Repeat Violation
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cut lettuce, slice tomato and slice cheese under time as a public health control with no written procedures. Emailed form to operator, printed and posted. Corrected On-Site Repeat Violation

Inspection Date: 8/15/2024

  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2024-08-15: Walk-in cooler/freezer shelves with rust that has pitted the surface. **Time Extended**

Inspection Date: 8/14/2024

  • 36-22-4:Basic - Floor area(s) covered with standing water. In the walk in cooler.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 01B-19-5:High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Observed slice tomatoes (TPHCF); cut lettuce (TPHCF); slice cheese (TPHCF) held on the prep line as 1 hour and 30 minutes ago as per operator. Items did not have time marking.
  • 03F-02-5:High Priority - 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 and the time removed from temperature control cannot be determined. See stop sale. Observed slice tomatoes (TPHCF); cut lettuce (TPHCF); slice cheese (TPHCF) held on the prep line as 1 hour and 30 minutes ago as per operator. Items did not have time marking.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed breaded chicken (121F - Hot Holding); chicken tenders (98F - Hot Holding) placed 1 hour before inspection, items reheated chicken (171F - Reheating). Corrected On-Site
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed India hired more than 1 year ago with no employee training.

Inspection Date: 3/20/2024

Inspection #: Visit ID: 8547138

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed walk in cooler floor soiled.
  • 14-17-4:Basic - Observed walk-in cooler and walk in freezer shelves with rust that has pitted the surface. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls in the walk in cooler soiled.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed fry dispenser door with mold like substance. Repeat Violation

Inspection Date: 11/8/2023

Inspection #: Visit ID: 8546902

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed deep reach in freezer and reach in cooler in the main line not working to keep food in temperature. - From follow-up inspection 2023-11-08: Observed deep reach in freezer and reach in cooler in the main line not working to keep food in temperature. **Time Extended**
  • 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live fly flying by the 3 compartment sink, 1 live fly on the wall by the ice cream topping area, 5 live flies on the wall by the dry storage area where gloves are stored, and 1 live fly resting on top of a case of forks. - From follow-up inspection 2023-11-08: Observed 1 live fly landing on the wall by dry storage area and 1 live fly flying by the office area. Admin Complaint
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed fry station door with mold like substance. - From follow-up inspection 2023-11-08: Observed fry station door with mold like substance. **Time Extended**

Inspection Date: 11/7/2023

Inspection #: Visit ID: 8360828

  • 14-11-5:Basic - Equipment in poor repair. Observed deep reach in freezer and reach in cooler in the main line not working to keep food in temperature.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water under frosty machine.
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Observed bug zapper device installed over reach in freezer where burger patty is stored and above salt containers.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 live fly flying by the 3 compartment sink, 1 live fly on the wall by the ice cream topping area, 5 live flies on the wall by the dry storage area where gloves are stored, and 1 live fly resting on top of a case of forks.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken patty (76F - Hot Holding); fish patty (71F - Hot Holding); chicken tenders (71F - Hot Holding) in the hot holding unit that was turned off as per operator, because it was burning the food. Told operator food must maintain at 135F or above at all time. Operator reheated items to chicken tender (171F - Reheating); chicken patty (169F - Reheating); fish patty (165F - Reheating).
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed fry station door with mold like substance.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By 3 compartment sink.
  • 11-26-1:Intermediate - 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. Forms are not signed by employees.

Additional Information

Contact Information

Google Rating

★★★☆☆ (3.3/5)
(1,186 reviews)

Price Level

$

Opening Hours

Monday:10:00 AM – 3:00 AM
Tuesday:10:00 AM – 3:00 AM
Wednesday:10:00 AM – 3:00 AM
Thursday:10:00 AM – 4:00 AM
Friday:10:00 AM – 5:00 AM
Saturday:10:00 AM – 5:00 AM
Sunday:10:00 AM – 3:00 AM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

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