Cheddars Scratch Kitchen 2198
16020 Pine Blvd, Pembroke Pines, FL 33027 · Permanent Food Service · License 1624925
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Oct 29 complaint inspection1 high priority (fixed on the spot), 1 basic-4
- Safety score96
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitOct 29, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: 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.
TPHC- 4 hours- garlic butter, clarified butter -Clarified butter , per employee food on time 35 minutes ago,employee print time label and added to container
Fixed on the spot
Basic1
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Cleaning equipment storage rack, metallic containers stacked wet, employee removed from piles to allow air dry.
Fixed on the spot
Earlier inspections 1
B87Routine inspection6 violations, 3 high priority No follow-up needed
- First visitOct 22, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw comminuted Philly steak and raw tenderized beef stored above raw shrimp, raw salmon in drawers under flat top unit. Operator reorganized
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Observed employee handle frozen raw breaded shrimp then proceed to handle cooked chicken without removing gloves and washing hands. Operator instructed employee to remove gloves and wash hands
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Observed at mop sink splitter with hose attached, observed at bar hose Bibb with hose attached
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk opened yesterday morning not date marked. Operator date marked
Fixed on the spot
Basic2
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed at cook line drawers under grill
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed at salad flip top
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.