Cheddar's Casual Cafe
12201 E Colonial Dr, Orlando, FL 32826 · Permanent Food Service · License 5813566
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection4 high priority (no follow-up needed, 1 repeat), 8 basic-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 5, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Ground meat kept on steam well s two for 45 with temperature of 120°F a reheated to over 165°F by employee Queso 114°F reheated to over 165°F by employee Marinara 125 reheated to over 165°F by employee Cajun Alfredo 120°F reheated to over 165°F by employee Fries 115°F kept on fries hot holding unit for 15 minutes operator discarded .
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee drink coffee and and put gloves with no hand wash . Inspector ask manager to coach employee on hand washing and manager did. Employee washed hands.
Code 29, Plumbing and backflow prevention: Hose at mop sink lower than flood rim of sink.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1 live flying insects on dry storage area, in shelve that has penne pasta bags. 1 live flying insect on dish prep area sink
Repeat violation
Basic8
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Water of 91°F knife's inside , operator discarded water . Corrected On-Site Corrected On-Site
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee wearing beaded and watch bracelet while cooking ribs and steak .
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Ovens have grease build up
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Fan covers in walk in cooler Outside of cooking equipment
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Walls through kitchen have debris.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Debris on ceiling through kitchen
Floor soiled/has accumulation of debris.
Floors not easily cleanable due to lack of grout on tiles . Debris on walk in cooler floor.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.