Checkers 5190
Last inspected: Jan 13, 2026
95
Score
Going back to 2022, Checkers 5190 has nine inspections in the public record. On Jan 13, 2026, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited four times.
That puts the facility ahead of the local pack: the average North Miami Beach restaurant scores 72. The record reflects steady performance over time.
9
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets soiled. **Corrective Action Taken**
23-03-4
95
Jul 7, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed walk in cooler shelves soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By the drive thru window. Operator placed new roll. **Corrected On-Site**
31B-02-4
Basic - Food stored on floor. Observed boxes of buns stored on the floor in the walk in cooler.
08B-38-4
78
Feb 11, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
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**
03B-01-6
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**
03F-10-5
78
Aug 15, 2024
Routine - Food
1 minor violation.
View 1 violation
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**
14-17-4
95
Aug 14, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
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**
03B-01-6
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.
03F-02-5
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.
01B-19-5
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.
53B-02-5
Basic - Floor area(s) covered with standing water. In the walk in cooler.
36-22-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
52
Mar 20, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
74
Nov 8, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
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**
35A-02-6
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**
22-02-4
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**
14-11-5
74
Nov 7, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
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).
03B-01-6
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.
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed fry station door with mold like substance.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By 3 compartment sink.
31B-02-4
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.
11-26-1
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.
14-11-5
Basic - Floor area(s) covered with standing water. Observed standing water under frosty machine.
36-22-4
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.
35B-02-4
47
Sep 6, 2022
Routine - Food
3 critical violations. 5 major violations. 15 minor violations.
View 23 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded lettuce 63F, sliced cheese 67F, and sliced tomatoes 64F in the reach in cooler. Manager discarded all items. **Corrected On-Site** **Warning**
03A-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Warning**
22-45-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken wings and chicken strips 90F in the hot holding unit. Manager discarded food. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. **Warning**
13-06-4
Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. **Warning**
13-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda station, grills, hot holding wait stations, deep fryers, and preparation table are soiled. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed tools in the handwash sink. Employee removed items. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation** **Warning**
05-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse on ice machine. **Warning**
40-06-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food in the walk in cooler. **Warning**
08B-49-4
Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
23-24-4
Basic - Bathroom facility not clean. **Warning**
32-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Repeat Violation** **Warning**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of deep fryers, preparation tables, frosty machine, and hot holding units. Observed all reach in cooler gaskets are soiled with mold like substance. **Repeat Violation** **Warning**
23-03-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Reach-in cooler/freezers interior/shelves have accumulation of soil residues. **Repeat Violation** **Warning**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Warning**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation** **Warning**
42-01-4
Basic - Grease on the ground and/or pad around grease receptacle. **Warning**
33-20-4
Basic - Garbage on the ground and/or pad around dumpster. **Warning**
33-19-4
Basic - Floor, floor drains, and under cooking equipments soiled/has accumulation of debris. **Repeat Violation** **Warning**
36-73-4
Basic - Bathroom facility in disrepair. **Warning**
32-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
18
Frequently Asked Questions
When was Checkers 5190 last inspected?
The most recent health inspection at Checkers 5190 on file is from Jan 13, 2026. The public record contains nine inspections in total.
What is the most common violation at Checkers 5190?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Checkers 5190.
How does Checkers 5190 compare to other restaurants in North Miami Beach?
Checkers 5190 most recently scored 95 out of 100, which is higher than the North Miami Beach average of 72.
Has Checkers 5190's inspection record improved over time?
Results have been roughly steady. Inspections at Checkers 5190 have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Checkers 5190 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Checkers 5190 inspected?
Based on the inspection history on file, Checkers 5190 is inspected around three times per year on average.
Nearby Restaurants