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Chekmarc's Restaurant

Chekmarc's Restaurant
2162 Harris Ave NE
Palm Bay, FL 32905
(321)676-1200

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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1 Food Service Inspection Since July 1, 2014
Inspection For: CHECMARC'S RESTAURANT
License Number: 1503292
License ID: 2134360
Inspection Visit ID: 5278990
Inspection Date: Monday, September 15, 2014
Inspection Number: 2394853
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 16
Number of High Priority Violations: 4
Number of Intermediate Violations: 2
Number of Basic Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. **Corrected On-Site**
14-22-4 Basic.Can opener blade not kept sharp - observed metal shavings.
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured.
36-36-4 Basic.Ceiling tile missing. / in front of walk in- repaired roof waiting to be sure leak fixed tiles will be replaced
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / Cart next to cooks line **Corrected On-Site**
29-09-4 Basic.Faucet/handle missing at plumbing fixture. / mop sink
14-38-4 Basic.Food storage container/container lid cracked or broken.
08B-38-4 Basic.Food stored on floor. / walk in cooler
23-03-4 Basic.Heavy Build-up of grease on shield by fryers
33-20-4 Basic.Moisture from drip crease in the dumpster on the ground and/or pad around receptacle. / causing noxious odor/ fly's
01B-01-4 High Priority.Dented/rusted cans present. / 2 dented cans
41-05-4 High Priority.Pesticide/insecticide labeled for household use only present in establishment. / operator discarded **Corrected On-Site**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / butter at 55 degrees f above chill line ice bath recommended rapid chill
41-06-4 High Priority.Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. / food cart next to cooks line **Corrected On-Site**
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. / milk operator discarded it was sour date marked the good one **Corrected On-Site**
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. / **Corrected On-Site**

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4 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: CHECMARC'S RESTAURANT
License Number: 1503292
License ID: 2134360
Inspection Visit ID: 5227898
Inspection Date: Wednesday, June 25, 2014
Inspection Number: 2380688
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: CHECMARC'S RESTAURANT
License Number: 1503292
License ID: 2134360
Inspection Visit ID: 5227821
Inspection Date: Thursday, April 24, 2014
Inspection Number: 2380688
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 14
Number of High Priority Violations: 4
Number of Intermediate Violations: 6
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
36-36-4 Basic.Ceiling tile missing. Kitchen. Handy man coming tomorrow **. Repeat Violation** **Warning**
36-11-4 Basic.Floors of walk in cooler and freezer not maintained smooth and durable. **. Repeat Violation** **Warning**
08B-38-4 Basic.Turkey on the and plastic bucket on the floor of walk in freezer. **Corrected On-Site** **Warning**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Flour and sugar bulk containers **Warning**
01D-03-4 High Priority.No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked or lox. Fish must be fully cooked or discarded. Manager states its only for specials. And purchases it from b. J's. Operator must contact distributor for parasite destruction information. **Warning**
03E-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Tomato soup 137° reheating over 2 hours. Recommend to reheat rapidly. Found at 168° in 10 minutes **Corrected On-Site** **Warning**
08A-09-4 High Priority.Raw animal food stored over ready-to-eat food in walk-in cooler. Plastic container of raw French toast batter made from raw eggs stored over containers of green beans, chopped lettuce, gravies **Corrected On-Site** **Warning**
03A-14-4 High Priority.creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Front counter 73° manager placed back in cooler **Warning**
22-05-4 Intermediate. Cook line Cutting board(s) badly stained/soiled. **Warning**
22-20-4 Intermediate.Accumulation of black/pink slime substance in the interior of the ice machine. **Warning**
03D-15-4 Intermediate.Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked potatoes found cooling in the walk in cooler in a deep plastic bucket. Placed on sheet pans and placed in the walk in freezer. **Corrected On-Site** **Warning**
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
53B-09-4 Intermediate.Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Green solution **Corrected On-Site** **Warning**

Inspection For: CHECMARC'S RESTAURANT
License Number: 1503292
License ID: 2134360
Inspection Visit ID: 5040369
Inspection Date: Wednesday, December 18, 2013
Inspection Number: 2343094
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of High Priority Violations: 1
Number of Intermediate Violations: 4
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured.
36-36-4 Basic.Ceiling tile missing, same hanging kitchen roof just repaired operator taking care of
14-09-4 Basic.Cutting board has heavy cut marks/ stained and is no longer cleanable. / cooks line
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
36-11-4 Basic.Floors not maintained smooth and durable. WIC/WIF
10-20-4 Basic.In-use tongs stored on equipment cart handle between uses. **Corrected On-Site**
12A-07-4 High Priority.Employee failed to wash hands before putting on gloves to work with food. / server doing toast **Corrected On-Site**
22-23-4 Intermediate.Encrusted, soiled material on slicer. Portion above blade
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. / dumping product **Corrected On-Site**
22-20-4 Intermediate.Moderate Accumulation of black/green mold-like substance in the interior of the ice machine.
22-24-4 Intermediate.Moderate Accumulation of black/green mold-like substance on/around soda dispensing nozzles.

Inspection For: CHECMARC'S RESTAURANT
License Number: 1503292
License ID: 2134360
Inspection Visit ID: 5040370
Inspection Date: Thursday, July 11, 2013
Inspection Number: 2343095
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of High Priority Violations: 4
Number of Intermediate Violations: 2
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
36-32-4 Basic.Ceiling in dish ice machine area peeling **. Repeat Violation**
08A-06-4 High Priority.Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw beef next to cooked sausage and diced ham
12A-09-4 High Priority.Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Has ways for hand washing now **Corrected On-Site**
01B-13-4 High Priority.Stop Sale issued due to food not being in a wholesome, sound condition. Pancake mix made with city water that is under boil water notice. Observed cook dump all pancake batter melt all ice in ice machine and bin.
27-03-4 High Priority.Water supply does not meet the requirements of a public water supply. Facility is on a boil water notice due to a broken pipe.
22-05-4 Intermediate.Cutting board stained
41-17-4 Intermediate.Spray bottles containing toxic substance not labeled.

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2 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: CHECMARC'S RESTAURANT
License Number: 1503292
License ID: 2134360
Inspection Visit ID: 5040370
Inspection Date: Thursday, July 11, 2013
Inspection Number: 2343095
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of High Priority Violations: 4
Number of Intermediate Violations: 2
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
36-32-4 Basic.Ceiling in dish ice machine area peeling **. Repeat Violation**
08A-06-4 High Priority.Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw beef next to cooked sausage and diced ham
12A-09-4 High Priority.Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Has ways for hand washing now **Corrected On-Site**
01B-13-4 High Priority.Stop Sale issued due to food not being in a wholesome, sound condition. Pancake mix made with city water that is under boil water notice. Observed cook dump all pancake batter melt all ice in ice machine and bin.
27-03-4 High Priority.Water supply does not meet the requirements of a public water supply. Facility is on a boil water notice due to a broken pipe.
22-05-4 Intermediate.Cutting board stained
41-17-4 Intermediate.Spray bottles containing toxic substance not labeled.

Inspection For: CHECMARC'S RESTAURANT
License Number: 1503292
License ID: 2134360
Inspection Visit ID: 4642486
Inspection Date: Tuesday, January 15, 2013
Inspection Number: 2176295
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of High Priority Violations: 2
Number of Intermediate Violations: 2
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
01B-01-4 High Priority.Dented/rusted cans present. See stop sale.
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hash browns at 53 on the cook line, rapid chilled to below 41 and put in an ice bath
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable.
22-20-4 Intermediate.Accumulation of black/green mold-like substance in the interior of the ice machine. Moderate
22-21-4 Intermediate.Accumulation of black/green mold-like substance inside the ice bin. Moderate build up
36-25-4 Basic.Wall in disrepair. Next to the dishmachine
36-33-4 Basic.Ceiling tile in disrepair. At the ice machine

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4 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: CHECMARC'S RESTAURANT
License Number: 1503292
License ID: 2134360
Inspection Visit ID: 4620798
Inspection Date: Wednesday, June 20, 2012
Inspection Number: 2164639
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
09-01-1 Critical.- Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. /utilizing condiment cup for blueberries Corrected On Site.
36-11-1 Floors not maintained smooth and durable. /walk in cooler rusted and moderate amount of food debris
37-14-1 Observed ceiling in disrepair. /ceilung peeling by ice machine
40-01-1 No suitable facilities provided to store employee clothing and other possessions. /back pack by gloves on cart ,purse hanging on shelf with pans
41A-02-1 Critical.- Observed toxic item stored by food. /cleaner by syrups
41B-03-1 Critical.- Observed unlabeled spray bottle. /cleaner

Inspection For: CHECMARC'S RESTAURANT
License Number: 1503292
License ID: 2134360
Inspection Visit ID: 4540478
Inspection Date: Friday, January 27, 2012
Inspection Number: 2066553
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 3
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
14-37-1 Violation: 14-37-1Observed cutting board heavily grooved/pitted and no longer cleanable. Repeat Violation.
14-53-1 Violation: 14-53-1Can opener blade not kept sharp - observed metal shavings. Repeat Violation.
37-14-1 Violation: 37-14-1Observed ceiling in disrepair. /several through out establishment

Inspection For: CHECMARC'S RESTAURANT
License Number: 1503292
License ID: 2134360
Inspection Visit ID: 4299663
Inspection Date: Thursday, January 26, 2012
Inspection Number: 2066553
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 8
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
03D-01-1 Critical. Observed food being cooled by nonapproved method. /sausage gravy in large heavy plastic containers and covered
03D-06-1 Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. /recommended rapid reheat to 165 degrees f and restart process
05-06-1 Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. /1 stem like off by 10 degrees f
10-01-1 In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. /sugar Corrected On Site.
14-37-1 Observed cutting board heavily grooved/pitted and no longer cleanable. Repeat Violation.
14-53-1 Can opener blade not kept sharp - observed metal shavings. Repeat Violation.
37-14-1 Observed ceiling in disrepair. /several through out establishment
51-11-1 Carbon dioxide/helium tanks not adequately secured. Corrected On Site.

Inspection For: CHECMARC'S RESTAURANT
License Number: 1503292
License ID: 2134360
Inspection Visit ID: 4299664
Inspection Date: Wednesday, September 07, 2011
Inspection Number: 2066554
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. /cooks line draw phfs recommended rapid chill
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. /before putting on gloves to do toast
14-37-1 Observed cutting board heavily grooved/pitted and no longer cleanable. /sandwich line
14-53-1 Can opener blade not kept sharp - observed metal shavings.
15-31-1 Observed front of walk in freezer metal peeling away from doir
22-20-1 Critical. Observed moderate buildup of slime in the interior of ice machine.
23-06-1 Observed build-up of food debris, on shelving storage area Corrected On Site.
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. /dumping product before washing pots
36-11-1 Floors not maintained smooth and durable. /walk in cooler floor
37-02-1 Observed hole in wall. /several holes wall storage area

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3 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: CHECMARC'S RESTAURANT
License Number: 1503292
License ID: 2134360
Inspection Visit ID: 4281383
Inspection Date: Wednesday, June 29, 2011
Inspection Number: 2056019
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 12
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical. Observed dented/rusted cans. /2 tomatoe sauce
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. /eggs cooks linr recommended rapid chill
03C-09-1 Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. /meatballs
08A-28-1 Critical. Observed food stored on floor. /walk in freezer
08B-09-1 Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. /wait staff gloves on reaching into apron pulling out pad. Corrected On Site.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. /scooping blueberry's for pancakes
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. /wait staff before putting on gloves Corrected On Site.
15-31-1 Observed nonfood-contact equipment in poor repair/front of walk in freezer metal peeling away from the door
22-22-1 Critical. Observed heavily encrusted material on can opener. Corrected On Site.
36-15-1 Observed heavy food debris accumulated on walk in cooler floor under wood boards
38-10-1 Light not functioning. /by hot water heater

Inspection For: CHECMARC'S RESTAURANT
License Number: 1503292
License ID: 2134360
Inspection Visit ID: 3942361
Inspection Date: Monday, February 14, 2011
Inspection Number: 1948034
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked sausage 67F precooked sausage links 63F out on line for 40 minutes recommend to rapid chill. Corrected On Site. Found sausage cooked to 38F.
03D-01-1 Critical. Observed food being cooled by nonapproved method. Cooked diced potatoes cooling for 1. 5 hours in deep plastic bin
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Pan of raw beef over pan of raw fishin RIF. Corrected On Site.
08B-09-1 Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. When cracking eggs than handling clean equipment. Corrected On Site. Changed gloves than washed hands.
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands when appling gloves. Corrected On Site. Observed proper hand washing. Corrected On Site.
21-10-1 Clean wiping cloth not properly stored. On belt of apron.
22-21-1 Critical. Observed soil buildup inside ice bin. Servervstation

Inspection For: CHECMARC'S RESTAURANT
License Number: 1503292
License ID: 2134360
Inspection Visit ID: 3942362
Inspection Date: Thursday, August 12, 2010
Inspection Number: 1948035
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical. Observed 1 badly dented cans of tomatoes. Corrected On Site. Operator discarded
01B-22-1 Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. Cooked quiche dated 07/30. Corrected On Site. Discarded
08A-26-1 Critical. Observed raw animal foods stored over ready-to-eat foods in walkin frezzer. Repeat Violation.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before appling gloves
15-30-1 Walkin cooler shelves heavily rusted. Repeat Violation.
16-01-1 Critical. Observedwarewashing machine data plate not legable. Repeat Violation.
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm. Must sanitize dishes in sink.
22-20-1 Critical. Observed light buildup of slime in the interior of ice machine.
37-02-1 Observed hole in wall. Behind dryvstorage rack

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2 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: CHECMARC'S RESTAURANT
License Number: 1503292
License ID: 2134360
Inspection Visit ID: 3608763
Inspection Date: Tuesday, May 11, 2010
Inspection Number: 1838826
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 12
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed cooked diced potatoes greater than 41 degrees Fahrenheit. 51F found on cook line counter Corrected On Site.
08A-24-1 Critical. Observed raw beef that's not completey sealed not properly separated from raw pork in the WIF.
08A-26-1 Critical. Observed flats of eggs stored over lettuce,sliced tomatoes and tuna salad,chicken salad at the top box of sandwich cooler Corrected On Site.
08A-26-1 Critical. Observed case of tilapia stored not sealed stored over opened bag of opened bag of blueberries. Corrected On Site.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense blu cheese crumbles. Corrected On Site.
12A-13-1 Critical. Observed employee crack eggs and not wash hands before touching clean plates. Corrected On Site. Repeat Violation.
14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Cook line RIC drawers.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Cook line. Repeat Violation.
15-30-1 Shelves in the walkin cooler are heavily rusted.
16-01-1 Critical. Observed warewashing machine data plate not legable.
24-07-1 Cleaned and sanitized bowls not properly stored. Corrected On Site.
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. 4 employee Corrected On Site.

Inspection For: CHECMARC'S RESTAURANT
License Number: 1503292
License ID: 2134360
Inspection Visit ID: 3608764
Inspection Date: Friday, October 23, 2009
Inspection Number: 1838827
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
09-03-1 Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. A server used a no handle cup to scoop ice Corrected On Site.
12A-12-1 Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
12A-17-1 Critical. Observed employee improperly washing hands. Cook washed his hands while still wearing his gloves Corrected On Site.
14-36-1 Observed gaskets/seals on cold holding unit in poor repair. On the cooks line reach in coolers. Repeat Violation.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
16-01-1 Critical. Observed missing/inaccurate warewashing machine data plate. The data plate is not legable
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
22-17-1 Critical. Observed soiled reach-in cooler gaskets.
22-21-1 Critical. Observed soil buildup inside ice bin.
29-08-1 Plumbing system in disrepair. The hot water handle on the kitchen handwash sink is missing

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2 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: CHECMARC'S RESTAURANT
License Number: 1503292
License ID: 2134360
Inspection Visit ID: 3169557
Inspection Date: Tuesday, March 24, 2009
Inspection Number: 1657557
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 12
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Observed a cook touch a muffin for poached eggs with bare hands
14-36-1 Observed gaskets/seals on cold holding unit in poor repair. On a few reach in coolers
14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
29-06-1 Plumbing improperly installed. No hot water is supplied to the mop sink
32-10-1 Critical. Covered waste receptacle not provided in women's bathroom.
33-16-1 Observed open dumpster lid.
36-15-1 Observed food debris accumulated on kitchen floor. Under the shelves in the walk in cooler
37-12-1 Ceiling not smooth and easily cleanable. Above the ice machine
37-12-1 Ceiling not smooth and easily cleanable. In the restroom s
40-01-1 No suitable facilities provided to store employee clothing and other possessions. Observed personal employee items on top the upright freezer. Repeat Violation.
41A-02-1 Critical. Observed toxic item stored by food. A bottle of window cleaner is stored with syrup bottles at the wait station
41B-03-1 Critical. Observed unlabeled spray bottle. Corrected On Site.

Inspection For: CHECMARC'S RESTAURANT
License Number: 1503292
License ID: 2134360
Inspection Visit ID: 3169558
Inspection Date: Tuesday, October 28, 2008
Inspection Number: 1657558
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Cook line cooler drawer
15-31-1 Observed walkin cooler shelves heavyly rusted.
22-17-1 Critical. Observed soiled reach-in freezer gaskets. Kitchen
22-22-1 Critical. Observed encrusted material on can opener. Corrected On Site.
32-10-1 Critical. Covered waste receptacle not provided in women's bathroom.
36-15-1 Observed heavy build up of ice in the walkin cooler floor.
37-11-1 Observed attached equipment soiled with heavy accumulated dust. Fan covers in the walkin cooler.
40-04-1 Observed personal care item stored on the top of upright freezer located in kitchen

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3 Food Service Inspections for July 1, 2007 - June 30, 2008
Inspection For: CHECMARC'S RESTAURANT
License Number: 1503292
License ID: 2134360
Inspection Visit ID: 2924758
Inspection Date: Wednesday, January 23, 2008
Inspection Number: 1586101
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All the phf in the cook line pull oucoolers is at 54 degress Corrected On Site.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cook line pullout coolers /use ice to suppliment Corrected On Site.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
24-08-1 Equipment and utensils not properly stored ice scoop on machine top Corrected On Site.
32-10-1 Critical. Covered waste receptacle not provided in women's bathroom.
37-05-1 Observed wall soiled with accumulated food debris. Behind the sandwiche cooler
41B-03-1 Critical. Observed unlabeled spray bottle. In te dishroom
45-22-1 Critical. Portable fire extinguisher(s) obstructed from view. Abc in the dishroom
47-15-1 Critical. Observed an uncovered electrical box. At the walk in freezer

Inspection For: CHECMARC'S RESTAURANT
License Number: 1503292
License ID: 2134360
Inspection Visit ID: 2784203
Inspection Date: Thursday, July 19, 2007
Inspection Number: 1489299
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: CHECMARC'S RESTAURANT
License Number: 1503292
License ID: 2134360
Inspection Visit ID: 2924759
Inspection Date: Thursday, July 19, 2007
Inspection Number: 1586102
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 17
Number of Critical/Risk Violations: 14
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. /eggs cooks line
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. /cooks line/whole shell eggs on shelf above ham,onions Corrected On Site.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. / raw egg in bowl stored on top of onions on cooks line Corrected On Site.
08A-28-1 Critical. Observed food stored on floor. /walk in freezer
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. /muffins waite station Corrected On Site.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable. /cooks line. Repeat Violation.
14-49-1 Observed single-use bread bags used as storage for meat in freezer
20A-09-1 Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
22-04-1 Critical. Observed presetting of unwrapped silverware.
22-22-1 Critical. Observed encrusted material on can opener.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. /front counter Corrected On Site.
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. /front counter
38-10-1 Light not functioning. /under hood /has never worked properly never was hooked up
41B-03-1 Critical. Observed unlabeled spray bottle. /on shelf with cleaners med size round bottle appears to be window cleaner
45-45-1 Critical. Fire sprinkler system not inspected annually. / spoke with AHJ Mike Havner told me tgat his inspector Glen Beckett reinspected facility and the sprinkler system is in proper working order
48-07-1 Critical. Observed gas hot water heater in back room with a lot of storage around it Boiler Information: No Boiler On Site.
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.

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3 Food Service Inspections for July 1, 2006 - June 30, 2007
Inspection For: CHECMARC'S RESTAURANT
License Number: 1503292
Inspection Date: Thursday, April 05, 2007
Inspection Number: 1489299
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 15
Number of Critical/Risk Violations: 11
Number of Noncritical Violations: 4
Details
3 risk violations of code 08 which requires:
  • “08a - Food protection during storage, preparation, display, service, transportation.”
  • “08b - Cross-contamination, equipment, personnel, storage.”
  • “08c - Potential for cross-contamination, storage practices; damaged food segregated.”
1 violation of code 10 which requires:
  • “In use food dispensing utensils properly stored”
1 risk violation of code 12 which requires:
  • “12a - Hands washed and clean, good hygienic practices (observed), alternative operating plan.”
  • “12b - Proper hygienic practices, eating/drinking/smoking (evidence.)”
1 violation of code 14 which requires:
  • “Food contact surfaces designed, constructed, maintained, installed, located”
1 critical violation of code 30 which requires:
  • “Cross-connection, back siphonage, backflow”
1 risk violation of code 32 which requires:
  • “Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue, covered waste receptacles.”
1 critical violation of code 35 which requires:
  • “35a - Presence of insects/rodents. Animals prohibited.”
  • “35b - Outer openings protected from insects, rodent proof.”
1 violation of code 37 which requires:
  • “Walls, ceilings, and attached equipment, constructed, clean”
1 violation of code 38 which requires:
  • “Lighting provided as required. Fixtures shielded”
3 critical violations of code 45 which requires:
  • “Fire extinguishers - proper and sufficient (For Reporting Purposes Only)”
1 risk violation of code 53 which requires:
  • “53a - Food management certification valid.”
  • “53b - Employee training verification.”

Inspection For: CHECMARC'S RESTAURANT
License Number: 1503292
Inspection Date: Wednesday, December 13, 2006
Inspection Number: 1489300
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: CHECMARC'S RESTAURANT
License Number: 1503292
Inspection Date: Monday, November 13, 2006
Inspection Number: 1489300
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 27
Number of Critical/Risk Violations: 17
Number of Noncritical Violations: 10
Details
2 risk violations of code 02 which requires:
  • “02 - Original container; properly labeled, date marking, shell stock tags.”
  • “02-11 - Consumer advisory on raw/undercooked oysters.”
  • “02-13 - Consumer advisory on raw/undercooked animal products.”
1 risk violation of code 03 which requires:
  • “03a - Cold food at proper temperatures during storage, display, service, transport and cold holding.”
  • “03b - Hot food at proper temperature.”
  • “03c - Foods properly cooked/reheated.”
  • “03d - Foods properly cooled.”
1 critical violation of code 05 which requires:
  • “Thermometers provided and conspicuously placed.”
2 risk violations of code 08 which requires:
  • “08a - Food protection during storage, preparation, display, service, transportation.”
  • “08b - Cross-contamination, equipment, personnel, storage.”
  • “08c - Potential for cross-contamination, storage practices; damaged food segregated.”
1 risk violation of code 12 which requires:
  • “12a - Hands washed and clean, good hygienic practices (observed), alternative operating plan.”
  • “12b - Proper hygienic practices, eating/drinking/smoking (evidence.)”
1 violation of code 13 which requires:
  • “Clean clothes, hair restraints”
1 violation of code 15 which requires:
  • “Non-food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 21 which requires:
  • “Wiping cloths clean, used properly, stored”
1 violation of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
2 violations of code 23 which requires:
  • “Non-food contact surfaces clean.”
1 violation of code 24 which requires:
  • “Storage/handling of clean equipment, utensils”
1 violation of code 25 which requires:
  • “Single service items properly stored, handled, dispensed”
1 violation of code 36 which requires:
  • “Floors properly constructed, clean, drained, coved”
1 violation of code 37 which requires:
  • “Walls, ceilings, and attached equipment, constructed, clean”
1 violation of code 38 which requires:
  • “Lighting provided as required. Fixtures shielded”
5 critical violations of code 45 which requires:
  • “Fire extinguishers - proper and sufficient (For Reporting Purposes Only)”
1 critical violation of code 46 which requires:
  • “Exiting system - adequate, good repair (For Reporting Purposes Only)”
2 critical violations of code 47 which requires:
  • “Electrical wiring - adequate, good repair (For Reporting Purposes Only)”
1 critical violation of code 48 which requires:
  • “Gas appliances - properly installed, maintained (For Reporting Purposes Only)”

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Chekmarc's Restaurant in Palm Bay Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Palm Bay's Chekmarc's Restaurant.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Chekmarc's Restaurant may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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