Cheddar's Casual Cafe
Last inspected: Mar 3, 2026
45
Score
Public records show eight inspections at Cheddar's Casual Cafe stretching back to 2022. Cheddar's Casual Cafe was last inspected on Mar 3, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving the wrong way, with the rolling count rising from around five violations to closer to nine violations per visit.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded five times.
By comparison, the average Orlando facility scores 79, putting Cheddar's Casual Cafe on the weaker side. The pattern in the record is worth a careful look.
8
Inspections
4
Critical latest
0
Major latest
4
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vac flow preventer on splitter . Needs to be placed on side were hose is connected.
29-34-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee breaded chicken and place in fryer. Then change gloves no hand washing. Inspector coached on proper hand washing , Employee washed hands .
12A-12-4
High Priority - Live, small flying insects found Two small flying insects on area were bulk sugar bags are kept by back exit door. 1 small flying insects by hostess
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steaks 45F burgers 45 F , sliced chedda45, American cheese 45 , Swiss 45 f all with temperatures all placed in freezer for rapid cooling . Rechecked steak 36F, burgers 29F, cheese were discarded. **Corrected On-Site**
03A-02-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom oven on prep are
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris on table that has small oven next to grill . Hand sink located on dish prep area has build up.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Gaskets in reach in coolers across from small oven Cooling drawers under grill Door of make table in sets 2 All gaskets in coolers on cook line blocked Shelves on meat walk in cooler have debris **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mold like substance in wall behind rack that has cornstarch on dry storage
36-27-5
45
Oct 17, 2025
Routine - Food
4 critical violations. 7 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara cooling overnight in walk in cooler with temperature of 60F
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Marinara cooling overnight in walk in cooler with temperature of 60F
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter kept in line for less than 4 hrs with temperature of 67F . Operator will melt and keep hot . **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked shrimp 101F for 30 minutes operator discard Repeat Violation** **Corrective Action Taken** **Repeat Violation**
03B-01-6
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing food with watch Servers wearing bracelets
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint
13-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on walk in freezer
14-69-4
Basic - Light shield damaged/in disrepair. Missing light shield on dry storage
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler handles drawers in cook line Outside of equipment through kitchen Wheels on fryer doors **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Coling drawers under grill and on salad station Walk in cooler shelves
22-16-4
39
Feb 3, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Broccoli casserole kept in hot box for less than 4 hours with temperature of 116F. Reheat up to 172F. **Corrective Action Taken**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken stored in cooler located in expo line overnight with temperature of 54F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken kept in reach in cooler located by expo line overnight 54F. Pico , butter 46F, pasta 45F, sour cream kept in reach in cooler located by expo line for less of 4 hours . Manager moved items kept in cooler for less than 4 hours to another cooler. Rechecked pasta 42, butter 43F **Corrective Action Taken**
03A-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in dry storage has debris, liquid spilled. Grease build up on fryer wheels. Grease build up on table under warmer located in fry station.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have mold substance , reach in cooler in fry station have mold like substance.
22-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Cleaned silverware kept at kitchen entrance. **Repeat Violation**
24-18-4
Basic - Working containers of food removed from original container not identified by common name. Bulk flour no label. **Corrected On-Site**
02D-01-5
52
Jul 16, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
67
Jan 24, 2024
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit, Burger station cooler 4 beef Pattie's 57°/ 4 Cooked chicken halves 57°/ 12 slabs of ribs 55° to 59°/ Meatloaf 13 pieces 57° Drawers had thermometer, temp reading 57°; top of the cooler had correct food temps, Salad cooler Cut tomatoes 57°/ leafy greens 57°; per manager salad station is typically iced down, products from previous day, operator discarded all products, determined foods in coolers more than 4 hours.
03A-02-5
Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
16-21-4
Basic - Floor soiled/has accumulation of debris to right of flattop and under cooking equipment
36-73-4
Basic - Food storage container/container lid cracked or broken. Lid to leafy greens cracked/ 2 large lids covering, flour and cornmeal cracked/ lid to raw poultry in walk-in-cooler cracked
14-38-4
74
Jul 28, 2023
Routine - Food
5 minor violations.
View 5 violations
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen Ice build up in walk in freezer
14-09-4
Basic - Equipment in poor repair. Reach in cooler located on cooks line by the sauce warmer has door that does not seal when closed. Spinach dip is stored in there.
14-11-5
Basic - Food storage container/container lid cracked or broken. Observed cracked lids covering panko and cornmeal at prep station
14-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Three microwaves on the cooks line Salad station reach in cooler is soiled Shelving in walk in cooler
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under the flat top grill there is debris build up Gaskets throughout kitchen are soiled
23-03-4
78
Jan 30, 2023
Routine - Food
1 major violation. 10 minor violations.
View 11 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.No paper towels on hand sink located at bar area. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in cooler on pantry station has debris, reach in freezer on pantry station have debris. Shelves on walk in cooler have debris. **Repeat Violation**
22-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up.Forks kept on baskets on green baskets on servers station.
24-18-4
Basic - Standing water in bottom of reach-in-cooler.Standing water on reach in cooler on pantry station. **Repeat Violation**
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Panko and cornmeal stored on back storage. **Corrected On-Site**
02D-01-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employees preparing food while wearing bracelets. **Repeat Violation**
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.Cook preparing food with no beard guard.
13-04-4
Basic - Floor soiled/has accumulation of debris.Debris on floor on multiple areas of kitchen. **Repeat Violation**
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.Microwaves on cook line have debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Dust on fan covers on walk in cooler.
23-03-4
55
Aug 2, 2022
Routine - Food
1 critical violation. 4 major violations. 9 minor violations.
View 14 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 flying insect at ware washing area 1 flying insect at servers station in front of heat lamp.
35A-02-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.No paper towels in hand sink at bar. **Corrected On-Site**
31B-02-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk stored in servers area operator not able to determine when was open .Half and half and heavy whipping cream inside walk in cooler no date marked and operator not able to determine when it was open.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Mixer guard had debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing.Ice dumped in hand sink by walk in cooler .
31A-11-4
Basic - Buildup of food debris/soil residue on equipment door handles in cooling drawers under flat top and grill.
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Cellphone stored in shelve above reach in cooler . Cooler across from chips fryer. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee scooping queso while wearing a bracelet.
13-07-4
Basic - Employee with ineffective hair restraint while engaging in food preparation.Server wearing hair half up . **Corrected On-Site**
13-02-4
Basic - Floor soiled/has accumulation of debris.Debris on floor at meat cooler.
36-73-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Multiple cooling drawers in cook line have debris and mold like substance in gaskets. Reach in cooler across from chips fryers have debris. Reach in freezer across from fryers have debris. Reach in cooler across from toaster oven have mold like substance in lid. Walk in coolers shelves have mold like substance.
22-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Server wrapping silver ware and handles not facing up. Corrective action taken.
24-18-4
Basic - Standing water in bottom of reach-in-cooler in servers area in front of croissants . **Repeat Violation**
29-49-6
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Knifes kept in water with temperature of 86F.
10-07-4
37
Frequently Asked Questions
When was Cheddar's Casual Cafe last inspected?
The most recent health inspection at Cheddar's Casual Cafe on file is from Mar 3, 2026. The public record contains eight inspections in total.
What is the most common violation at Cheddar's Casual Cafe?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Cheddar's Casual Cafe.
How does Cheddar's Casual Cafe compare to other restaurants in Orlando?
Cheddar's Casual Cafe most recently scored 45 out of 100, which is lower than the Orlando average of 79.
Has Cheddar's Casual Cafe's inspection record improved over time?
No. Recent inspections at Cheddar's Casual Cafe have averaged around nine violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Cheddar's Casual Cafe means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Cheddar's Casual Cafe inspected?
Based on the inspection history on file, Cheddar's Casual Cafe is inspected around two times per year on average.
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