CHECKERS
With 2 documented inspections, CHECKERS in OAKLAND PARK has achieved a 2.7/5 food safety rating. Recent inspections indicate some food safety concerns.
Last inspection: 4 weeks ago · 2 reports on file
590 E OAKLAND PARK BLVD, OAKLAND PARK 33334
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 2 health inspection reports
All Inspection Reports
3/19/2026· 4w ago
Visit ID: 13523127
Met Inspection Standards5 high, 3 int, 4 basic
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License with an expiration of 12-01-25 displayed next to office area.
- 36-22-4:Basic - Floor area next to bag in box and ice machine covered with standing water.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. 1. Cracked lid for container of sliced tomatoes in walk in cooler.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. 1. Exterior faucet next to kitchen entrance leaking.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. 1. Employee on cellphone put on gloves then began creating customers food order. Without washing hands, reviewed hand washing and glove usage with operator. **Corrective Action Taken**
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1. Employee on cellphone put on gloves then began creating customers food order. Without washing hands. Reviewed hand washing and gloves usage with operator. **Corrective Action Taken**
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 1. Walk in cooler; container of chilli marked with a preparation date of march 9th and a use by date of march 11th. Per operator label machine has malfunctioned, items prepared yesterday. Operator corrected label on container. Corrected On-Site
- 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. 1. Cook line sliced tomatoes, lettuce, cheese sauce no time marking. Operator created stickers to place on cook line items. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. Fryer station chicken bites (111-114F - Hot Holding), observed under no temperature control per operator items cooked 30 minutes prior. Operator placed in heater. 2. Hot holding station hot dogs (120-131F - Hot Holding), per operator items made 1 hour ago, operator placed items on stove to reheat to 165F. **Corrective Action Taken**
- 05-07-4:Intermediate - Food thermometer not calibrated, current operator has no knowledge on how to work Bluetooth thermometer.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. 1. Kitchen hand washing sink used to fill sanitizer bucket with water.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
9/17/2025· 7mo ago
Visit ID: 13491951
Met Inspection Standards1 int, 1 basic