Cheddar's Scratch Kitchen
Last inspected: Apr 23, 2026
86
Score
Cheddar's Scratch Kitchen appears in inspection records five times, starting in 2024. The newest entry in the record is dated Apr 23, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have turned up roughly the same number of issues each time, hovering near two violations per visit.
The pattern that stands out is “food-contact surfaces”, which has been cited three times.
By comparison, the average Columbus facility scores 94, putting Cheddar's Scratch Kitchen on the weaker side. Overall, the inspection record reads well.
5
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 23, 2026
Routine
1 major violation. 1 minor violation. 2 corrected on site.
View 2 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed remnants of stickers left on clean seasoning container lids in the dry storage room. Observed sticker remnants on clean food containers on the rack across from warewashing area. Observed yellow residue buildup on drink nozzle at drink machine next to salad prep area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Person in charge placed drink nozzles in warewashing area to be washed, rinsed, and sanitized. Food containers were also placed in warewashing area to have stickers removed prior to proper sanitizing methods.
511-6-1.05(7)(a)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed food employee with dreadlocks cooking/prepping food without wearing a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Employee was given a hair restraint.
511-6-1.03(5)(j)
86
Sep 4, 2025
Routine
1 major violation. 1 minor violation. 2 corrected on site.
View 2 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed remnants of stickers left on clean seasoning container lids in the dry storage room. Observed sticker remnants on clean food containers on the rack across from warewashing area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Person in charge placed items in warewashing area to be cleaned thoroughly, and sticker remnants removed.
511-6-1.05(7)(a)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed several metal and plastic food containers wet stacked on the racks across from the warewashing machine. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Person in charge directed employees to properly air-dry containers.
511-6-1.05(10)(a)
86
Apr 30, 2025
Routine
1 major violation. 1 minor violation. 2 corrected on site.
View 2 violations
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed several containers of spinach dip and homestyle meatloaf in the walk-in cooler with discard dates of 04/29. Also, observed container of tilapia filet in the meat cooler with discard date of 04/29. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Person in charge stated the previous labels were not removed and these it...
511-6-1.04(6)(g)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed several metal and plastic food containers wet stacked on the racks across from the warewashing machine. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Warewashing personnel properly stacked containers to air-dry.
511-6-1.05(10)(a)
86
Sep 11, 2024
Routine
1 critical violation. 2 minor violations. 3 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several time/temperature control for safety food cold holding at temperatures greater than 41°F in the cooler drawers below the grill in the main kitchen (see temp log). Observed TCS food items cold holding at temperatures greater than 41°F in the prep top coolers in the main kitchen (see temp log). Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Person in charge voluntarily discarded cheese. Food employee placed all other TCS food items in the walk-in freezer.
511-6-1.04(6)(f)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed several metal and plastic food containers wet stacked on the racks across from the warewashing machine. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Person in charge directed food employee to properly air-dry food containers.
511-6-1.05(10)(a)
14C - single-use/single-service articles: properly stored, used
(corrected on site)
Inspector notes: Observed a single-use cups being reused as a scoop in the sugar as well as the brown sugar container in the dry storage area. Single-service and single-use articles may not be reused. Person in charge removed and discarded plastic cups.
511-6-1.05(6)(r)
78
Apr 3, 2024
Routine
1 major violation. 1 minor violation. 2 corrected on site.
View 2 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed remnants of stickers left on clean food containers. Rule: Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrective Action: PIC removed containers for sticker remnants to be removed and items to be re-washed rinsed and sanitized.
511-6-1.05(7)(a)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed food service employees in main kitchen on line without appropriate hair covering. Rule: 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain hair. Corrective Action: Employees put on hair nets.
511-6-1.03(5)(j)
86
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 Apr 23, 2026. The public record contains five inspections in total.
What is the most common violation at Cheddar's Scratch Kitchen?
Across the inspection record, “food-contact surfaces” has been cited three times, more than any other issue at Cheddar's Scratch Kitchen.
How does Cheddar's Scratch Kitchen compare to other restaurants in Columbus?
Cheddar's Scratch Kitchen most recently scored 86 out of 100, which is lower than the Columbus average of 94.
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 two times per year on average.
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