Cheddars
Last inspected: Apr 2, 2026
74
Score
Cheddars has been inspected 11 times since 2023. The newest entry in the record is dated Apr 2, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
There hasn't been much movement either way: counts have stayed near one violation per visit across recent inspections.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
The city-wide average sits at 82, which Cheddars' 74 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 2, 2026
Complaint Partial
2 critical violations.
View 2 violations
High Priority - Live, small flying insects found 2 live flying insects
35A-02-7
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken cook 10 min ago in steam table 112 degrees. Employee put on grill cooked to 165. **Corrected On-Site**
03B-01-6
74
Mar 24, 2026
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Observed Wastewater/sewerage Backing up through floor drain at cook line. Both cooks are walking through it. Unable to segregate area. Establishment has called the plumber **Warning**
28-26-5
Basic - Stored food not covered. Box Chocolate cake in walk in freezer not covered employee covered **Warning**
08B-12-5
Basic - Standing water in floor drain/floor drain draining very slowly. At cook line **Warning**
29-19-4
78
Jan 27, 2026
Routine - Food
No violations found.
100
Nov 21, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Country steak - 58 degrees cold holding unit in breading station. Moved. Spoke with operator about not having so full added top to pan. Second temp 41 **Corrected On-Site**
03A-02-5
Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved HACCP plan. Cook chill Pulled two dates with operator Oct 14, Oct 1 employee missed second cooling temp on logs. Spoke to operator about adding second cooling temp to log.
03G-49-2
78
Apr 10, 2025
Complaint Partial
No violations found.
100
Apr 9, 2025
Complaint Partial
1 critical violation.
View 1 violation
High Priority - Live, small flying insects found 1 live flying insect inside dry storage at service station near kitchen door 3 live flying insects at mop sink area. 1 live flying insect dry storage area. **Warning**
35A-02-7
86
Feb 12, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
82
Sep 23, 2024
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spinach dip (51F - Cold Holding); sour cream (51F - Cold Holding); pico (49F - Cold Holding); Cooked pasta (49F - Cold Holding) Items were put on ice baths. Re-temped items at 3:13pm: Cooked pasta (41F - Cold Holding); sour cream (39F - Cold Holding); pico (41F - Cold Holding); spinach dip (51F - Cold Holding) Spinach dip was moved to another cold holding unit. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of chip hot holding unit in server wait station soiled with grease build up. Top of mixer head soiled with grease substance.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soda dispensers ice bin interior soiled with black substance in server wait station. Ice machine interior soiled its limescale.
22-20-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Turbo chef oven, broiler above expo window, double door conventional oven, and smoker interior soiled with food debris.
22-08-4
70
Apr 22, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - Food-contact surface soiled with food debris. - inside chip holder at expo line -soiled soda nozzle at bar . Reviewed with manager .
22-02-4
Basic - Dishmachine has no data plate/operating specifications.
16-01-4
78
Dec 12, 2023
Routine - Food
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
High Priority - Food stored in ice used for drinks. See stop sale. 12oz beer bottle stored in ice being served to the customer in bar area. Employee removed discarded ice and beer bottle, cleaned and sanitized ice bin. **Corrected On-Site**
08B-56-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee reach into sanitizer solution bucket and wipe down cutting board, then touch clean plates without washing washing hands and changing gloves. Discussed with operator proper hand-hygiene techniques.
12A-09-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 12oz beer bottle stored in ice being served to the customer in bar area.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station/expo area a. shredded cheese (51F - Hot Holding) Operator placed shredded cheese in ice bath. Re temp at 2:05pm a. Shredded cheese 42f **Corrected On-Site**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter connected to mop sink faucet with water hose connected. No vacuum breaker. Operator placed vacuum breaker on splitter and reconnected hose. **Corrected On-Site**
29-42-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler across from fat-fryers interior soiled with debris.
22-16-4
Basic - Stored food not covered. Dry-storage room Container of seasoning not covered. Operator closed lid. **Corrected On-Site**
08B-12-5
Basic - Standing water in bottom of reach-in-cooler in bar area.
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Cooking oil removed from original container not labeled.
02D-01-5
32
Jan 31, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer went from dirty dishes to clean dishes without a hand wash.
12A-13-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine by walk in cooler has mold like substance.
22-20-5
Basic - Working containers of food removed from original container not identified by common name. Spices in dry goods area not labeled with common name. Manager labeled with common names. **Corrected On-Site**
02D-01-5
78
Frequently Asked Questions
When was Cheddars last inspected?
The most recent health inspection at Cheddars on file is from Apr 2, 2026. The public record contains 11 inspections in total.
What is the most common violation at Cheddars?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Cheddars.
How does Cheddars compare to other restaurants in Pinellas Park?
Cheddars most recently scored 74 out of 100, which is lower than the Pinellas Park average of 82.
Has Cheddars' inspection record improved over time?
Results have been roughly steady. Inspections at Cheddars have averaged around one violation per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Cheddars means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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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