Cheddar's Scratch Kitchen #2176
Last inspected: Nov 21, 2025
61
Score
Cheddar's Scratch Kitchen #2176 has been inspected eight times since 2022. Inspectors last stopped by on Nov 21, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have turned up roughly the same number of issues each time, hovering near seven violations per visit.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged four times.
The city-wide average sits at 78, which Cheddar's Scratch Kitchen #2176's 61 doesn't quite reach. On the whole, the file is mixed but not concerning.
8
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Nov 21, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 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. Employee in dish area handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands. **Corrective Action Taken**
12A-13-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at dish area hand washing sink. Employee provided towels at hand washing sink. **Corrected On-Site**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shelves of rolling racks in walk-in cooler soiled with old food debris. White cut board stored in dish area. **Repeat Violation**
22-02-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of kitchen ice machine. Employee returned ice scoop to dish area. **Corrected On-Site**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf in prep area.
16-46-4
61
Jun 3, 2025
Complaint Full
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: salsa in the walk-in cooler, 46°. Date made was 6-1-2025. This had been left out while restocking. The manager had the salsa placed into an ice bath. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the microwave near the office, interior has an accumulation of food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed: a spray bottle stored in the end of cook line hand wash sink. This was removed. **Corrected On-Site**
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the bump bar at the end of the cook line is soiled.
23-03-4
67
Jan 8, 2025
Complaint Full
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At the cook line, raw fish and raw burger meat stored above cooked ribs and meatloaf, Manager moved the meatloaf and ribs. 3-302.11(A)(1) FC: (A) Food shall be protected from cross contamination by: (1) Except as specified in (1)(d) below, separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food; (c) Fruits and vegetables before they are washed; (d) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food **Corrected On-Site**
08A-13-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Oil and vinegar dispenser soiled, Manager replaced all. **Corrected On-Site**
22-02-4
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. In walk-in cooler and to go area, milk no date marked, Manager dated. **Corrected On-Site**
02C-03-5
Basic - Bowl or other container with no handle used to dispense food. At the cook line, bowl no handle inside flour container, manager moved. **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. Near bathrooms, expired license display (June 1, 2024). **Repeat Violation**
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the prep area, employee jacket on top of prep table, employee moved. **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee at the cook line.
13-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above chicken cooler soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Raw chicken cooler.
22-16-4
52
Oct 29, 2024
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook wearing gloves was breading raw Chicken then handled a serving plate and picked up cooked Chicken with the same gloves, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager and instructed employee to wash hands and change gloves after handling raw meat products and discard Chicken. **Corrective Action Taken**
12A-12-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server not wearing gloves handled cut leafy greens with bare hands. Manager instructed that they should be using tongs of have gloves on when touch Ready-To-Eat food. Manager instructed server to discard the salad. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - Stop Sale issued due to adulteration of food product. Server not wearing gloves handled cut leafy greens with bare hands. Manager instructed that they should be using tongs of have gloves on when touch Ready-To-Eat food. Manager instructed server to discard the salad. Cook wearing gloves was breading raw Chicken then handled a serving plate and picked up cooked Chicken with the same gloves, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager and instructed employee to wash hands and change gloves after handling raw meat products and discard Chicken.
01B-03-5
Basic - Working containers of food removed from original container not identified by common name. Container of food removed (panic and corn meal ) from original container not labelled with name of contents. Manager instructed employee to label containers. **Corrective Action Taken**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( panic, and cornmeal ). Manager removed bowl. **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. Establishment displayed an expired Division of Hotels and Restaurants license dated 6/1/2024. Manager posted current license **Corrected On-Site**
50-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
13-04-4
52
Mar 15, 2024
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
41
Nov 29, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from cook line grill closest to walk-in cooler door: chicken (47F - Cold Holding). Manager stated item placed in cooler three hours prior to temperature being taken. Manager placed item in walk-in freezer to reduce temperature to 41F. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in warmer across from fryers: chicken (128F - Hot Holding). Manager stated item placed in warmer 15 minutes prior to temperature being taken. Manager voluntarily discarded item.
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill stained.
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in server aisle.
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf in server aisle. Containers stored on shelf above three compartment sink.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of warmer for chicken and fries. Outside of mixer head in server aisle. **Repeat Violation**
23-03-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket on counter next to fry breading station, 50 ppm. Manager changed the buckets water, 250 ppm. **Corrected On-Site**
21-08-4
55
Jun 5, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Lighting Adequate; Required Shields in Place
FL-36
67
Oct 28, 2022
Routine - Food
4 minor violations.
View 4 violations
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed male employee on cook line preparing food with a beard and no beard guard.
13-04-4
Basic - Stored food not covered. Observed condiment bin with no lid to protect contents. Manager requested that bin be covered **Corrective Action Taken**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce (Tomato's) stored above ready to eat food items in Walk-in Cooler
08B-17-4
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet at hand wash sink by cook line.
29-11-4
82
Frequently Asked Questions
When was Cheddar's Scratch Kitchen #2176 last inspected?
The most recent health inspection at Cheddar's Scratch Kitchen #2176 on file is from Nov 21, 2025. The public record contains eight inspections in total.
What is the most common violation at Cheddar's Scratch Kitchen #2176?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Cheddar's Scratch Kitchen #2176.
How does Cheddar's Scratch Kitchen #2176 compare to other restaurants in Ocala?
Cheddar's Scratch Kitchen #2176 most recently scored 61 out of 100, which is lower than the Ocala average of 78.
Has Cheddar's Scratch Kitchen #2176's inspection record improved over time?
Results have been roughly steady. Inspections at Cheddar's Scratch Kitchen #2176 have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Cheddar's Scratch Kitchen #2176 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 Cheddar's Scratch Kitchen #2176 inspected?
Based on the inspection history on file, Cheddar's Scratch Kitchen #2176 is inspected around three times per year on average.
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