How many health inspections has CHECKERS #5467 had?

CHECKERS #5467 has had 23 inspections according to Florida DBPR records.

Has CHECKERS #5467 ever been shut down?

No, CHECKERS #5467 has no emergency closures on record.

What are the most common violations at CHECKERS #5467?

The most frequently cited violations at CHECKERS #5467 are: Food contact surfaces, Proper ventilation, Employee health reporting.

What does Florida violation V14 (Food contact surfaces) mean?

CROSS-CONTAMINATION: Improperly cleaned food contact surfaces are a primary vehicle for bacterial transfer. Cutting boards can harbor 200x more fecal bacteria than a toilet seat. Biofilms form on surfaces within 24 hours, protecting Listeria, Salmonella, and E. coli from routine cleaning. One contaminated surface can transfer pathogens to dozens of food items throughout the day. Clean and sanitize ALL food contact surfaces: after each use, between different food types (especially raw meat to ready-to-eat), every 4 hours during continuous use, and when contaminated. Use proper sanitizer concentration: chlorine 50-100 ppm, quaternary ammonium 200-400 ppm. Air dry — do not towel dry. Test sanitizer concentration every 2 hours.

What does Florida violation V31 (Clean multi-use utensils) mean?

BACTERIAL BIOFILM: Improperly cleaned multi-use utensils develop bacterial biofilms within 24 hours. These biofilms protect pathogens (Listeria, Salmonella, E. coli) from routine sanitizing — requiring physical scrubbing to remove. Each use of a contaminated utensil transfers pathogens to food. Improperly cleaned cutting boards harbor 200x more bacteria than a toilet seat. Clean and sanitize all multi-use utensils using the 3-compartment sink method: Wash in hot soapy water (110°F minimum), rinse in clean water, sanitize in approved solution (50-100 ppm chlorine or 200-400 ppm quaternary ammonium for 30 seconds), air dry. Or use properly functioning commercial dishwasher. Clean utensils at least every 4 hours during continuous use.

What does Florida violation V36 (Proper ventilation) mean?

AIR QUALITY: Inadequate ventilation allows accumulation of grease-laden vapors, carbon monoxide, smoke, steam, and odors. Grease deposits on surfaces attract pests and create fire hazards. Poor ventilation promotes mold growth, which produces allergenic spores and mycotoxins. Carbon monoxide from gas equipment causes headaches, dizziness, and can be fatal at high levels. Provide adequate mechanical ventilation to remove cooking fumes, smoke, steam, and odors. Maintain hood systems with clean filters — degrease monthly. Ensure adequate makeup air to prevent negative pressure. Provide sufficient lighting: 50 foot-candles at food preparation surfaces, 20 foot-candles in equipment/utensil areas, 10 foot-candles in walk-ins and storage.

CHECKERS #5467

8080 NW 7 AVE, Miami, FL 331503106

Miami-Dade County · Permanent Food Service · Owner: CHECKER'S RESTAURANT CORP · License: SEA2324527

CHECKERS #5467 in Miami, FL has 23 inspections on record with 104 total violations (4.5 per inspection) and 0 emergency closures.

23Inspections

104Violations

0Closures

Data current as of March 3, 2025

Inspection History (23)

Mar 3, 2025 — Routine - Food· 3 violations · Inspection Completed - No Further Action

CHECKERS #5467

Inspection History (23)

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