Cheddars Scratch Kitchen 2198
Last inspected: Mar 9, 2026
95
Score
Going back to 2022, Cheddars Scratch Kitchen 2198 has 10 inspections in the public record. The most recent report on file is from Mar 9, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
Looking across the full record, “floor area(s) covered with standing water” is the recurring theme, flagged two times.
Cheddars Scratch Kitchen 2198's latest score of 95 sits above the Pembroke Pines average of 79. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 9, 2026
Complaint Full
1 minor violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
95
Dec 19, 2025
Routine - Food
No violations found.
100
Dec 18, 2025
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
50
Jan 8, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. Next to walk in cooler- wiping cloth and ice inside, employee removed. **Corrected On-Site**
31A-11-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm), employee made new solution, quaternary sanitizer at 200 ppm **Corrected On-Site**
21-08-4
Basic - Floor area(s) covered with standing water. Under breaded station employee dried area. **Corrected On-Site** **Repeat Violation**
36-22-4
82
Oct 1, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaning equipment storage rack, metallic food containers stacked wet, employee removed from piles to be wash. **Corrected On-Site**
24-08-4
Basic - Floor area(s) covered with standing water. End of cook line, below salad station
36-22-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Chips warmer, build up of old residues, inside cover and sides.
22-08-4
86
May 17, 2024
Complaint Full
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sandwiches not commercially packaged stored under frozen raw beef. Employee removed sandwich **Corrected On-Site**
08A-05-6
Basic - Water leaking from pipe and/or faucet/handle. At bar- handwashing sink with broken drain pipe.
29-11-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At cookline
22-08-4
Basic - Single-service articles improperly stored. Cutlery box directly on floor under counter at the to-go station
25-05-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drainage at cookline handwashing station
29-20-5
70
Jan 19, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Grill station- butter and barbecue sauce, per manager food on time one hour ago, manager placed label. **Corrected On-Site**
03F-02-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed black watch from his wrist. **Corrected On-Site** **Repeat Violation**
13-07-4
Basic - Food stored on floor. One box of food inside walk in freezer, employee placed on shelf **Corrected On-Site**
08B-38-4
78
Aug 1, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
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. Employee grabbed crotons from a container to placed a salad plate for a customer. Manager instructed employee to always used tongs to get RTE a food. **Corrective Action Taken**
09-01-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook line-cooling drawer, pork ribs made yesterday morning not dated, employee placed a label. **Corrected On-Site**
02C-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee working with dishwasher machine didn't know how to verify the water temperature for sanitizing purposes.
53B-15-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working on breaded station has a black watch, after manager instructed, employee removed. **Corrected On-Site**
13-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Two hood filters along the cook line.
23-03-4
58
Apr 18, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
22-57-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Boxes of T-bone steak, over portion package frozen cheese fingers. Employee placed RTE food over steak **Corrected On-Site**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. One spray bottle containing yellow substance, by storage rack next to soda grids. Manager labeled. **Corrected On-Site**
41-17-4
67
Jul 25, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tortilla warmer - build up with food debris
22-02-4
Basic - Floor soiled/has accumulation of debris. Food debris: -Cook line -storage area -dishwasher area
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line flip top, serving utensil in standing cold water, Employee removed, cleaned and sanitized **Corrected On-Site**
10-07-4
82
Frequently Asked Questions
When was Cheddars Scratch Kitchen 2198 last inspected?
The most recent health inspection at Cheddars Scratch Kitchen 2198 on file is from Mar 9, 2026. The public record contains 10 inspections in total.
What is the most common violation at Cheddars Scratch Kitchen 2198?
Across the inspection record, “floor area(s) covered with standing water” has been cited two times, more than any other issue at Cheddars Scratch Kitchen 2198.
How does Cheddars Scratch Kitchen 2198 compare to other restaurants in Pembroke Pines?
Cheddars Scratch Kitchen 2198 most recently scored 95 out of 100, which is higher than the Pembroke Pines average of 79.
Has Cheddars Scratch Kitchen 2198's inspection record improved over time?
Results have been roughly steady. Inspections at Cheddars Scratch Kitchen 2198 have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Cheddars Scratch Kitchen 2198 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 Cheddars Scratch Kitchen 2198 inspected?
Based on the inspection history on file, Cheddars Scratch Kitchen 2198 is inspected around three times per year on average.
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