Cheddar's Scratch Kitchen

1195 Dawsonville Hwy, Gainesville, GA 30501

American

License: Food Service

Last inspected: Apr 8, 2026

Score

Low Risk

Public records show six inspections at Cheddar's Scratch Kitchen stretching back to 2024. The latest inspection on file is from Apr 8, 2026. Low risk means the most recent visit produced few or no significant findings.

Recent inspections have found fewer violations than earlier ones, averaging around one violation lately and about three violations before that.

Across the inspection history, “physical facilities installed, maintained, and clean” is the issue that surfaces most often, recorded three times.

Compared to the broader Gainesville restaurant scene, this is about average. The record reflects steady performance over time.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Apr 8, 2026

Routine

1 major violation.

View 1 violation

9-2 - compliance with variance, specialized process and haccp plan

Inspector notes: The ROP bag marked with letter X was missing during the cooling of thE ROP food items.

511-6-1.02(6)(a)(b)(c)(d)(e)

Oct 15, 2025

Routine

2 minor violations. 2 corrected on site.

View 2 violations

15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used (corrected on site)

Inspector notes: Observed cutting surface to be damaged (cuts and pits) making it unable to be properly cleaned. Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced. COS: Employee immediately discarded cutting surface, voluntarily.

511-6-1.05(6)(b)

4-2A - food stored covered (corrected on site)

Inspector notes: Observed hot holding foods in steam table with out any lids or covers. Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS: Employee placed lids over containers of exposed items.

511-6-1.04(4)(c)

Feb 6, 2025

Routine

No violations found.

100

Jul 18, 2024

Routine

1 major violation. 2 minor violations.

View 3 violations

6-2 - proper date marking and disposition

Inspector notes: Observed TCS food item in walk in cooler cooked for more than 24 hours with no date mark.

17C - physical facilities installed, maintained, and clean

Inspector notes: Dust and mold accumulation was observed on the ceiling vent cover in the kitchen.

511-6-1.07(5)(a)

17C - physical facilities installed, maintained, and clean

Inspector notes: Inoperable light fixture was observed under the cookline ventilation exhaust hood.

511-6-1.07(5)(a)

Feb 1, 2024

Followup

3 minor violations.

View 3 violations

16B - plumbing installed; proper backflow devices

Inspector notes: Water was observed leaking from underneath the kitchen Hand sink. Note:

511-6-1.06(2)(r)

17C - physical facilities installed, maintained, and clean

Inspector notes: A hole was observed in the wall beside the walk in refrigeration door. Note: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair

511-6-1.07(5)(a)

17C - physical facilities installed, maintained, and clean

Inspector notes: Flour was Observed on the floor and shelf in the dry food storage room.

511-6-1.07(2)(a)

Jan 17, 2024

Routine

1 critical violation. 2 major violations. 2 corrected on site.

View 3 violations

6-1A - proper cold holding temperatures (corrected on site)

Inspector notes: Coleslaw salad and ranch dressing with butter milk were both observed cold holding at temperatures above 41 Degrees Fahrenheit. Note: Both food items were voluntarily discarded during the inspection.

511-6-1.04(6)(f)

2-2D - adequate handwashing facilities supplied & accessible

Inspector notes: Hand sinks in facility were observed not reaching 100 Degrees Fahrenheit.

511-6-1.06(2)(c)

4-2B - food-contact surfaces: cleaned & sanitized (corrected on site)

Inspector notes: The dish machine at the bar area was observed with Chlorine less than 50ppm, when measured with a chemical test kit. (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g) which should be between 50 - 100ppm of chlorine. New Violation. Note: The facility will use the dish machine in the kitchen to wash all glassware from the Bar. Note: All glasses from the bar will taken back to the kitchen where they will be washed, rinsed and sanitized in the kitchen dish machine.

Show all 6 inspections Show less

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 8, 2026. The public record contains six inspections in total.

What is the most common violation at Cheddar's Scratch Kitchen?

Across the inspection record, “physical facilities installed, maintained, and clean” 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 Gainesville?

Cheddar's Scratch Kitchen most recently scored 90 out of 100, which is about the same as the Gainesville average of 91.

Has Cheddar's Scratch Kitchen's inspection record improved over time?

Yes. Recent inspections at Cheddar's Scratch Kitchen have averaged around one violation per visit, down from roughly three earlier in the 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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