Cheddars
Last inspected: Apr 3, 2026
45
Score
Cheddars has been inspected 10 times since 2022. The most recent visit was on Apr 3, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Performance has remained roughly level over recent inspections, averaging near eight violations each time.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged six times.
By comparison, the average Kissimmee facility scores 78, putting Cheddars on the weaker side. There are enough flags in the record to merit a second thought.
10
Inspections
2
Critical latest
0
Major latest
10
Minor latest
Inspection History
Apr 3, 2026
Routine - Food
2 critical violations. 10 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. White fish in reach in cooler at fryer station 47°, operator states in reach in cooler less than 4 hours. Advise operator to move into walk in cooler for immediate temperature recovery. **Corrective Action Taken**
03A-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested dish machine multiple times, tested at 0ppm. Ecolab repaired while still here, tested at 50PPM **Corrected On-Site**
22-41-4
Basic - Buildup of food debris/soil residue on equipment door handles. Handles of fryer station reach in cooler doors soiled with flour like substance.
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Glasses stored next to clean cambro lids on shelf above prep table. Operator moved glasses. Cell phone on prep table next to heat sealer. Operator removed phone from area **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee preparing soup in prep area with watch on. Operator had employee remove watch **Corrected On-Site**
13-07-4
Basic - Equipment in poor repair. Gasket is not secured to door of reach in freezer on cooks line
14-11-5
Basic - Food storage container/container lid cracked or broken. 4 cracked plastic lids on containers of flour next to fryers. 3 cracked plastic lids on containers of chips at expo
14-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Bottom of reach in freezer at expo. Operator had employee clean ice out. **Corrected On-Site**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryers soiled with grease like substance.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table at fryer station soiled with flour like substance. Bottom of reach in drawer under flat top with old food like substance.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler right side door shelf of fryer station
14-33-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on counter next to tortillas. Operator moved sanitizer bucket. **Corrected On-Site**
21-44-1
45
Nov 17, 2025
Routine - Food
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
90
Jan 27, 2025
Complaint Full
2 critical violations. 4 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. cooked chicken pot pie moved into hot box 20 minutes prior per operator (94F - Hot Holding) Operator moved into oven to reheat, recheck 196F**Corrected On-Site** **Corrected On-Site**
03B-01-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Damp paper towels in container of mint leaves in beer cooler Operator removed **Corrected On-Site**
14-86-1
Basic - Food storage container/container lid cracked or broken. Container of garlic butter cracked make table reach-in on cookline Operator removed **Corrected On-Site** **Repeat Violation**
14-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave next to handwashing sink by breading station **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood over cookline Gasket on salad make table bottom drawer (operator cleaned) Sides of equipment on cookline Handwashing sink next to hot box (operator cleaned) Outside of hot box door (operator cleaned) **Corrective Action Taken** **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler drawers at breading station Bottom of reach in cooler at server area
22-16-4
61
Jan 9, 2025
Routine - Food
2 critical violations. 11 minor violations.
View 13 violations
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored with boxes of glassware Operator removed **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Operator removed splitter **Corrected On-Site** **Repeat Violation**
29-42-4
Basic - Accumulation of debris on exterior of warewashing machine. Top
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Plastic pan in flour bin Operator removed **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Hot box door handles
23-24-4
Basic - Food storage container/container lid cracked or broken. Cracked lid on flour container in prep area Cracked lid on flour bin in dry storage Cracked lid and container of sugar in dry storage
14-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of several ovens throughout Interior of hot box Sandwich press
22-08-4
Basic - Light not functioning. Several hood lights and one in walk in cooler above door Operator replaced **Corrected On-Site**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood over cookline Sandwich press exterior Gaskets on hot box **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Stored food not covered. Cooling racks in walk in cooler had items that had met cooling parameters that were uncovered Operator covered **Corrected On-Site**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over bags of cut carrots and a pan of cut onions in walk in cooler
08B-17-4
Basic - Water leaking from pipe and/or faucet/handle. Pipe under handwashing sink by ice machine
29-11-4
43
Sep 17, 2024
Routine - Food
No violations found.
100
Sep 16, 2024
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach observed in dishmachine. **Corrective Action Taken**
35A-05-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary sanitizer in bar 3-compartment sink 500+ppm, operator diluted and restart at 400ppm. **Corrected On-Site**
41-18-4
Intermediate - Ernest Evan's Jr. 9/5/2019 Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-03-7
Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice bucket stored not inverted. Operator inverted bucket. **Corrected On-Site**
24-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee cooking on cookline with substantial beard. Operator provided beard guard to employee. **Corrected On-Site** **Repeat Violation**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Lexans by ice machine, plastic pans by dishmachine.
24-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. At bar handwash sink **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryer has grease and food debris, carts in kitchen have food debris and standing water. **Repeat Violation**
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop bucket, operator moved to draining part of mop bucket. **Corrected On-Site**
42-01-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary bucket at bar reading 0ppm
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Bulk salt and flour per operator. Working containers at breading station, flour per operator. Operator placed labels. **Corrected On-Site**
02D-01-5
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipper well at trickle, operator corrected to sufficient velocity. **Corrected On-Site**
10-03-4
37
Jan 23, 2024
Complaint Full
7 minor violations.
View 7 violations
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above salad prep on server line
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Glassware and china stored in garbage room.
24-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on stand mixer, phone on prep table jacket over bulk dry storage bags **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on line with substantial beard **Corrected On-Site**
13-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. 2 microwaves on cookline.Bottom oven on stacked ovens interior soiled with black substance and old food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Monitor on cookline over grill soiled with old food debris and grease. Kitchen cart soiled with old food debris. **Repeat Violation**
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Pineapples and tomatoes above bagged ready to eat cabbage. **Corrected On-Site**
08B-17-4
70
Oct 3, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line salad station refrigerated drawers lettuce (49F - Cold Holding)/1 hour, Operator placed ice. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer guard soiled with food debris.
22-02-4
Intermediate - 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.
53B-13-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food handler wearing watch while preparing food .. **Corrected On-Site**
13-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -flour lid soiled with food debris, **Corrected On-Site**
23-03-4
64
Jun 12, 2023
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Plumbing Maintained; Sewage Disposal
FL-51
61
Sep 8, 2022
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at cook line. Employee restocked **Corrected On-Site**
31B-02-4
Basic - Light not functioning. Observed 2 lights out at cook line / hood
36-62-4
Basic - Old labels stuck to food containers after cleaning. On plastic containers across from ovens
16-46-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large ice containers. Manager inverted. **Corrected On-Site**
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Manager coached and employee removed **Corrected On-Site**
10-20-4
70
Frequently Asked Questions
When was Cheddars last inspected?
The most recent health inspection at Cheddars on file is from Apr 3, 2026. The public record contains 10 inspections in total.
What is the most common violation at Cheddars?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Cheddars.
How does Cheddars compare to other restaurants in Kissimmee?
Cheddars most recently scored 45 out of 100, which is lower than the Kissimmee average of 78.
Has Cheddars' inspection record improved over time?
Results have been roughly steady. Inspections at Cheddars have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Cheddars 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 Cheddars inspected?
Based on the inspection history on file, Cheddars is inspected around three times per year on average.
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