Cheddar's Scratch Kitchen
Last inspected: Oct 15, 2025
78
Score
Cheddar's Scratch Kitchen has been inspected 10 times since 2022. The newest entry in the record is dated Oct 15, 2025. Low risk means the most recent visit produced few or no significant findings.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
The most common issue across all inspections has been “equipment and utensils not properly air-dried - wet nesting”, showing up four times.
Among Clearwater restaurants, this is a fairly standard result. There isn't much in the file that would give a customer pause.
10
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Oct 15, 2025
Complaint Full
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. shredded cheddar (56F - Cold Holding)operator discarded for quality; coleslaw (52F - Cold Holding) operator discarded for quality **Corrected On-Site**
03A-02-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Storage area through back exit with disposable items, extra utensils and single-use items does not have a smooth cleanable ceiling.
36-37-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in dish area wet nesting.
24-08-4
78
Sep 23, 2025
Routine - Food
No violations found.
100
Sep 22, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Plant Foods (42F - Cold Holding); Plant Foods (42F - Cold Holding); shredded cheddar (56F - Cold Holding) 1:22 ; chicken(49F - Cold Holding) 1:22 ; butter (57F - Cold Holding) 1:22; Fish (39F - Cold Holding) 1:55 butter 54 cheese 48 chicken 45. Product on ice and moved to walk-in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager refilled dispenser. **Corrected On-Site** **Warning**
31B-02-4
Basic - Buildup of food debris/soil residue on walk-in cooler handle. Manager wiped clean. **Corrected On-Site** **Warning**
23-24-4
Basic - Clean plates stored next to handwash/food preparation sink exposed to splash. Observed on cookline. Manager moved clean plates. **Corrected On-Site** **Warning**
24-27-4
Basic - Unwashed parsley stored over ready to eat food in walk in cooler. Manager reorganized to move unwashed parsley under ready to eat items. **Corrected On-Site** **Warning**
08B-17-4
67
Jan 15, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook at cook line. **Corrected On-Site**
13-04-4
Basic - Floor soiled/has accumulation of debris. Behind oven
36-73-4
Basic - Old labels stuck to food containers after cleaning. During inspection observed old labels on old salt container on drying rack after washing. Employee put in dishwasher area. **Corrected On-Site**
16-46-4
86
Nov 22, 2024
Food-Licensing Inspection
No violations found.
100
Jul 24, 2024
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Jan 5, 2024
Complaint Full
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Educated on flies and the importance excluding them.
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on deli reach in coolers, mixer head soiled with food debris last used in am.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand wash sink at end of cook line.
31A-11-4
Basic - Dishmachine has no data plate/operating specifications. Dish machine no date plate running high temperature 163F. **Repeat Violation**
16-01-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of metal hotel pans in dry storage on rack.
24-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in crack of deli reach in cooler. Employee removed knife. **Corrected On-Site**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of turbo chef oven soiled with burnt on food debris.
22-08-4
58
Oct 16, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Back hose bib in trash area.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press soiled opposite of fryer. Soiled cutting boards at cook line.
22-02-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Plates and bowls stored next to Hand washing sink on cook line. Items moved. **Corrected On-Site**
24-27-4
Basic - Cutting board has cut marks and is no longer cleanable. Cook line
14-09-4
Basic - Dishmachine has no data plate/operating specifications.
16-01-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed cook at cook line engaged in food preparation with no hair restraint.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Large pan at dry storage area wet nesting
24-08-4
Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. Shrimp and chicken cross-contact in seasoned flour at breading station. Allergen risk. New Seasoned flour was split into two pans. **Corrected On-Site**
08B-23-5
58
Mar 21, 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. raw chicken (51F - Cold Holding). Operator voluntarily discarded chicken. **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. sandwich press at make table in kitchen has accumulation of food residue
22-02-4
Intermediate - No soap provided at handwash sink. At hand wash sink at the bar area. Employee provided soap. **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior top portion of the ice machine in the kitchen, behind the three compartment sink.
22-20-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of top oven on cook line, to the right of the grill.
22-08-4
64
Sep 8, 2022
Routine - Food
1 major violation. 10 minor violations.
View 11 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -sandwich press at make table in kitchen has accumulation of food residue -stained cutting board at prep table -soda gun in bar area has accumulation of residue **Repeat Violation**
22-02-4
Basic - Old labels stuck to food containers after cleaning. -plastic containers at dish drying rack **Repeat Violation**
16-46-4
Basic - Single-service articles improperly stored. -coffee filters at front counter not covered Operator covered during time of inspection. **Corrected On-Site**
25-05-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -ice buckets at ice machine Operator inverted during time of inspection. **Corrected On-Site**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. -cutting board at prep station in kitchen area
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee's cellphone charging next to items served to customers Operator moved electronic item during time of inspection. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic and metal containers in dish drying rack
24-08-4
Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease -Floor at kettle and tilt skillet has accumulation of food residue -ceiling above mixer has accumulation of dust -wall next to tortilla warmer has accumulation of dust
36-73-4
Basic - Ice buildup in corners of make table adjacent of fryers on cooks line
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust -sides of fryers have accumulation of grease -hood filters have accumulation of grease -reach in freezer at front counter has accumulation of food residue
23-03-4
55
Frequently Asked Questions
When was Cheddar's Scratch Kitchen last inspected?
The most recent health inspection at Cheddar's Scratch Kitchen on file is from Oct 15, 2025. The public record contains 10 inspections in total.
What is the most common violation at Cheddar's Scratch Kitchen?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited four times, more than any other issue at Cheddar's Scratch Kitchen.
How does Cheddar's Scratch Kitchen compare to other restaurants in Clearwater?
Cheddar's Scratch Kitchen most recently scored 78 out of 100, which is about the same as the Clearwater average of 79.
Has Cheddar's Scratch Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Cheddar's Scratch Kitchen 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 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 inspected?
Based on the inspection history on file, Cheddar's Scratch Kitchen is inspected around three times per year on average.
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