1130 Myrtle Avenue
Brooklyn, NY 11206
(347) 789-4250
Current Inspection Grade: A
At A Glance
Checkers has an average score of 19 from 3 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Checkers may not be consistently maintaining a high level of control over food safety and handling, personal hygiene, facility and equipment managment and vermin control.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
Inspection History
05/30/2023 | Cycle Inspection / Initial Inspection | Score: 10 | A
- (Critical) Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
- Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
05/23/2022 | Cycle Inspection / Re-inspection | Score: 12 | A
- (Critical) Food Protection Certificate not held by supervisor of food operations.
- Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
03/17/2022 | Cycle Inspection / Initial Inspection | Score: 35 | Not Graded
- (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- (Critical) Hot food item not held at or above 140º F.
- (Critical) Insufficient or no refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures.
- Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
Leave a Reply