Cheddar's Scratch Kitchen #2197
Last inspected: Apr 15, 2026
86
Score
Cheddar's Scratch Kitchen #2197 has been inspected 13 times since 2022. Inspectors last stopped by on Apr 15, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
There hasn't been much movement either way: counts have stayed near two violations per visit across recent inspections.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
That puts the facility ahead of the local pack: the average Orlando restaurant scores 79. The file should reassure diners considering a visit.
13
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Neither thermometer puck nor thermometer for dish machine working
16-62-1
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop in pasta on cookline **Corrected On-Site**
10-06-5
86
Nov 5, 2025
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee on cookline handle pan of raw chicken, wiped hands on towel, then continued handling clean equipment. Operator coached employee on proper glove change **Corrective Action Taken**
12A-09-4
Basic - Duct tape used to repair nonfood-contact surface. Exterior of ice cream chest freezer
14-71-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters at server area **Corrected On-Site**
25-06-4
78
Jun 10, 2025
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Live, small flying insects found. In dish area. Did not land on clean dishes or any food. Next routine per Randy Hicks
35A-02-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverage on shelf in dish area above clean dishes **Corrected On-Site**
12B-07-4
Basic - Single-service articles not stored inverted or protected from contamination. Cup lids at bar **Corrected On-Site**
25-06-4
78
Feb 21, 2025
Routine - Food
2 minor violations.
View 2 violations
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
90
Feb 20, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Marke table sets1 ; sour cream (46F - Cold Holding); garlic butter (46F - Cold Holding); shredded cheese (45F - Cold Holding); tomatoes and onion mix (45F - Cold Holding) Cooler drawers under flattop ; raw shrimp (49F - Cold Holding); raw salmon (49F - Cold Holding); raw chicken (46F - Cold Holding) Operator states items remain coolers overnight, items were removed placed in walk-in cooler while units were cleaned, then placed back in units. Operator discarded **Warning**
03A-02-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler drawers under flattop. Salad dressing reaching at expo. Ice cream freezer. Operator instructed employees to clean all units **Corrective Action Taken**
22-16-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested below 150ppm at prep table. Operator will refill **Corrective Action Taken** **Repeat Violation**
21-08-4
78
Aug 8, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over whole muscle meat in walk-in cooler. **Corrected On-Site** - From follow-up inspection 2024-08-08: **Time Extended**
08A-20-5
86
Aug 7, 2024
Routine - Food
5 critical violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food dripping into container of ready-to-eat food when raw animal food is removed from holding unit for cooking. Cheesesteak beef dripping into sliced cheese in cooler drawer on cookline. Operator discarded **Corrective Action Taken**
08A-15-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over whole muscle meat in walk-in cooler. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station- ; buttermilk (47F - Cold Holding); chicken (53F - Cold Holding)at fry station. Chicken temperature 42°F, buttermilk at 41°F. Operator states in unit less then 1 hour. Exchanged buttermilk with cold product, placed ice bags on chicken **Corrected On-Site**
03A-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Temperature read 147°F per puck. Hot water heater being installed during inspection. Will return to ensure proper temperature is being reached **Warning**
22-49-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm. Retested at 200ppm **Corrected On-Site**
22-43-4
Basic - Food stored on floor. Bagged product on floor in walk-in freezer **Corrected On-Site**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Salad drawers. **Corrected On-Site**
22-16-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0ppm at bar. Retested at 200ppm **Corrected On-Site**
21-08-4
41
Mar 4, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside chip holder in kitchen.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Food debris in handsink by dish washing area. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar. **Corrected On-Site**
31B-02-4
Basic - Floor soiled/has accumulation of debris. Freezer floor.
36-73-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet to handwash sink in kitchen does not turn off all the way.
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several in bar area. **Corrected On-Site**
21-12-4
64
Nov 7, 2023
Complaint Partial
No violations found.
100
Oct 24, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 400+++ at bar. Operator replaced **Corrected On-Site**
41-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Knife in handsink next to rethermalizer **Corrected On-Site**
31A-09-4
78
Jun 20, 2023
Routine - Food
3 minor violations.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
86
Jun 19, 2023
Routine - Food
2 critical violations. 10 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. salsa (58F - Cold Holding); cheese (59F - Cold Holding); sour cream (62F - Cold Holding); butter (62F - Cold Holding); cooked pasta (58F - Cold Holding); cheese (58F - Cold Holding) The whole entire make table left it off last night causing temperature violations operator discarded all the food at the make table. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (58F - Cold Holding); cheese (59F - Cold Holding); sour cream (62F - Cold Holding); butter (62F - Cold Holding); cooked pasta (58F - Cold Holding); cheese (58F - Cold Holding). **Warning**
03A-02-5
Basic - Standing water in cooler. At the top off make table the one have left it off the day before.
29-49-6
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout the kitchen equipment.
22-16-4
Basic - Bowl or other container with no handle used to dispense food. At the rice .
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen equipment.
23-24-4
Basic - Can opener blade not readily removable for cleaning or replacement.
14-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Storage area.
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Storage area. **Repeat Violation**
24-08-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen.
36-73-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cup of water at storage by the make table. **Corrected On-Site**
40-06-5
45
Jul 29, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal and plastic containers by dish machine
24-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with flour in large flour container. Manager removed **Corrected On-Site**
10-01-5
Basic - Old labels stuck to food containers after cleaning. Manager asked employee to remove **Corrected On-Site**
16-46-4
86
Frequently Asked Questions
When was Cheddar's Scratch Kitchen #2197 last inspected?
The most recent health inspection at Cheddar's Scratch Kitchen #2197 on file is from Apr 15, 2026. The public record contains 13 inspections in total.
What is the most common violation at Cheddar's Scratch Kitchen #2197?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Cheddar's Scratch Kitchen #2197.
How does Cheddar's Scratch Kitchen #2197 compare to other restaurants in Orlando?
Cheddar's Scratch Kitchen #2197 most recently scored 86 out of 100, which is higher than the Orlando average of 79.
Has Cheddar's Scratch Kitchen #2197's inspection record improved over time?
Results have been roughly steady. Inspections at Cheddar's Scratch Kitchen #2197 have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Cheddar's Scratch Kitchen #2197 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Cheddar's Scratch Kitchen #2197 inspected?
Based on the inspection history on file, Cheddar's Scratch Kitchen #2197 is inspected around four times per year on average.
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