Cheddar's Scratch Kitchen
Last inspected: Feb 9, 2026
47
Score
Cheddar's Scratch Kitchen appears in inspection records 10 times, starting in 2022. On Feb 9, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have been trending down, averaging around six violations across recent inspections versus roughly eight violations before.
“Nonfood-contact surface soiled with grease” comes up most often, recorded five times in the inspection record.
Cheddar's Scratch Kitchen's latest score of 47 falls below the Jacksonville average of 74. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
1
Critical latest
2
Major latest
5
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
47
Jul 17, 2025
Complaint Full
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
39
May 21, 2025
Complaint Full
No violations found.
100
May 20, 2025
Complaint Full
4 critical violations. 3 major violations. 10 minor violations.
View 17 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Two different servers placed on gloves after returning from the dining room, and began to remove food from pass through window without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
12A-07-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cooler drawers below grill on cook line in kitchen, pan of raw ground beef stored over pans of raw in-tact beef steaks. Items moved and stored correctly. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in coolers across from fryers on cook line, butter, sour cream, cheese, cut lettuce, 62F and cheese, cut cabbage 56F. Items placed into service approximately 60 minutes prior. Items moved to walk in cooler to cool. In reach in cooler on expo line, butter, sour cream, cheese, 62F. Items placed into service approximately 60 minutes prior. Items moved to walk in cooler to cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Breaker missing at the END of the splitter for mop sink faucet where blue hose is attached. Splitter removed and blue hose attached directly to breaker on mop sink faucet. **Corrected On-Site**
29-42-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Prep cook working today expired in 2024.
53B-14-5
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Server with pink polish pulling food from expo window.
13-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine in kitchen. Multiple knives on knife rack by silverware station. Interior of dish machine (soiled and lime build up). **Repeat Violation**
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. Two (2) tanks near compactor in enclosed trash area. Tanks secured by manager. **Corrected On-Site**
51-11-4
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Server chewing gum at expo window. Gum discarded. **Corrected On-Site** **Repeat Violation**
12B-09-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish and prep areas.
24-08-4
Basic - Floor tiles missing and/or in disrepair. Tile floor in bar. Manager states work order placed. **Corrective Action Taken**
36-17-5
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in freezer. Floor in dish area. Floor under ice machine in kitchen. Floor in server area by bar. Walls below dish machine in kitchen. **Repeat Violation**
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer around light.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple black utility carts in kitchen. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Clean storage pans stored on rack/shelf near dish and prep areas.
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. Single use containers and lids stored across from expo line in kitchen. Items inverted. **Corrected On-Site**
25-06-4
Basic - Storage area not maintained clean and organized. Storage closet by restrooms in dining area.
33-34-4
25
Aug 14, 2024
Routine - Food
No violations found.
100
Aug 12, 2024
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Sliced cheese (51F - Cold Holding) on cook line flip top cooler across from fry station. Person in charge moved to reach in cooler below flip top to chill. Observed House-made Ranch dressing (52F - Cold Holding) Person in charge stated dressing placed in cooler this morning approximately 1 hour prior. Operator moved to nearby reach in cooler to chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed; Seven flying insects in dry storage area by spice containers. Five flying insects by shelves across from spice containers. Three by soda dispenser in bar area.
35A-02-6
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee on cook line preparing food while chewing on gum.
12B-09-5
Basic - Equipment in poor repair. Observed fryer baskets at fry station in disrepair. Observed white ice paddle by ice machine in kitchen chipped and frayed. Observed multiple cutting boards on cook line with chips on corners.
14-11-5
Basic - Floor soiled/has accumulation of debris. Observed soiled floors and grates by large mixers in kitchen and prep area by walk-in cooler.
36-73-4
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 in cooked pasta drawer on cook line with handle in contact with product. Person in charge removed scoop. **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled interior of microwave on cook line by grill station.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled gaskets on reach in cooler across from fryer station. Soiled hood filters above fryer stations. Soiled handles on reach in cooler throughout kitchen cook line. **Repeat Violation**
23-03-4
55
Mar 7, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
55
Aug 8, 2023
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw chicken (49F - Cold Holding); Raw shrimp (49F - Cold Holding); beef (50F - Cold Holding) on flip top cooler at the end of cook line. Flip top cooler had an ambient temperature of 50F. Manager removed all TCS foods from bottom of cooler and ice bath the top of the top cooler. Observed pico (50F - Cold Holding); Pineapple pico (50F - Cold Holding); Sour cream (49F - Cold Holding); Butter (49F - Cold Holding) at flip top cooler near reheat station. Manager found out that cooler had not been turned on. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda station at entrance of kitchen and near bar area soiled near nozzles with mold like substance. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen knife stored in hand sink next to breading station. Manager removed and stored properly. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed hand sink at entrance of kitchen without paper towels. Manager provided paper towels for hand sink. **Corrected On-Site**
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed kitchen ceiling vents soiled through out kitchen. **Repeat Violation**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottle of water stored on clean prep table. Manager removed and stored properly. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees engaging in food preparation with watches.
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging in food preparation with a beard without beard guard.
13-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple drawer gaskets soiled on cook line. Observed fans in walk-in cooler dusty. **Repeat Violation**
23-03-4
50
Feb 6, 2023
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed bar area dish machine to be high temperature 154F-156F, tested multiple times. Establishment will use the kitchen area dish machine for bar dishes. **Corrective Action Taken**
22-49-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee engaging in food preparation touch apron with gloved hands and proceeded to prepare food. I intervened and spoke to employee and manager. Employee removed gloves and washed hands properly. **Corrective Action Taken**
12A-28-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken strips being held hot at 105F. Observed cooked French fries being hot held at 106F. Manager voluntarily had employee remove and discarded, stated they were made like 15 minutes prior **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda station at entrance of bar area to be soiled with mold like substance around nozzles of unit.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing oil stored next to grill area with out label. Manager placed label on spray bottle. **Corrected On-Site**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jackets held on top of soda boxes located next to ice machine. Manager removed and stored properly. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed drawer door gasket on service line to be soiled. **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table not in sanitizer solution. Manager removed and stored properly. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Observed a souffle cup stored in bacon bits used to dispense. Manager removed soufflé cup from bacon bits. Observed large container of cooked noodle to have a cup with broken handle used to dispense noodles. Manager removed and discarded chip from container of noodles located on cook line. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed C02 tank not secured properly located in back room. Manager safely secured the C02 tank . **Corrected On-Site**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents on service line to be dusty.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on clean prep area located on service line. Observed box of donuts located on service line near preparation area. Manager removed and stored all items properly. **Corrected On-Site**
12B-07-4
37
Aug 31, 2022
Complaint Full
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in service area near entrance of kitchen.
35A-02-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed silver drink cup stored on table of flip top cooler across from breading station. Manager removed and stored properly. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Observed torn door gasket of flip top cooler located near service area next to door of kitchen.
14-11-5
Basic - Food stored on floor. Observed box of oil stored on floor in rear of kitchen next to hand washing sink next to breading area. Manager removed and stored properly. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple reach in gaskets through out kitchen to be soiled. Observed walk-in door gasket to be soiled. Operator had employee cleaning gaskets during this inspection. **Corrective Action Taken**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table near walk-in cooler. **Corrected On-Site**
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed the interior of main ice machine to be soiled located near entrance of kitchen. **Repeat Violation**
22-20-5
64
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 Feb 9, 2026. The public record contains 10 inspections in total.
What is the most common violation at Cheddar's Scratch Kitchen?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Cheddar's Scratch Kitchen.
How does Cheddar's Scratch Kitchen compare to other restaurants in Jacksonville?
Cheddar's Scratch Kitchen most recently scored 47 out of 100, which is lower than the Jacksonville average of 74.
Has Cheddar's Scratch Kitchen's inspection record improved over time?
Yes. Recent inspections at Cheddar's Scratch Kitchen have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Cheddar's Scratch Kitchen means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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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