CHECKERS 5239

Name: CHECKERS 5239
Address: 590 E OAKLAND PARK BLVD, OAKLAND PARK, FL, 33334, US
Rating: 61.4

590 E OAKLAND PARK BLVD, OAKLAND PARK, FL 33334

License #1616008

🍔 Burgers ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

61.4 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

CHECKERS 5239 in OAKLAND PARK currently holds an InspectFL Health Score of 61.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on May 14, 2026. Across those visits, inspectors documented 22 total violations — 7 critical, 6 major, 9 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 14, 2026 shows 6 observation rows: 1 critical, 2 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fryer area: cooked chicken bites (120F - Hot Holding). Operator states item was heated in fryer less than 1 hour ago. Item being held at room temperature. Operator reheated to 198F and placed in hot holding area
[05-08-4] No probe thermometer provided to measure temperature of food products. Operator unable to provide at time of inspection
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket at 1 door low top reach in cooler soiled
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed below drive thru window
[36-32-5] Ceiling shows damage or is in disrepair. Observed above fryer area, above ware washing area
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator

Disposition: Inspection Completed - No Further Action
[05-07-4] Food thermometer not calibrated, current operator has no knowledge on how to work Bluetooth thermometer.
[29-11-4] Water leaking from pipe and/or faucet/handle. 1. Exterior faucet next to kitchen entrance leaking.
[31A-11-4] Handwash sink used for purposes other than handwashing. 1. Kitchen hand washing sink used to fill sanitizer bucket with water.
[36-22-4] Floor area next to bag in box and ice machine covered with standing water.
[50-09-4] Current Hotel and Restaurant license not displayed. License with an expiration of 12-01-25 displayed next to office area.
[02C-01-5] 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.
[12A-07-5] 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.
[53B-13-5] 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.
[14-38-4] Food storage container/container lid cracked or broken. 1. Cracked lid for container of sliced tomatoes in walk in cooler.
[03B-01-6] 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.
[03F-02-5] 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.
[12A-29-4] 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.

Community reaction

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Community pulse