Cheddar's Casual Cafe

2391 Sun Vista Dr, Lutz, FL 33559 · Permanent Food Service · License 6113527

Official report

out of 100

Grade B

Safety score 88 of 100

Latest visit: Jul 29, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Jul 29 follow-up · 3 other violations

How the score was calculated

Starting score100
Violations at the Jul 28 complaint inspection
3 high priority (fixed by the Jul 29 follow-up), 1 intermediate
-12
Safety score88

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul282026

Complaint inspection

4 violations found · Inspector came back once

Follow-up visitJul 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitJul 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
- 3 High priority
- 1 Intermediate
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cut romaine lettuce 54°F-cold holding)fish (56°F - Cold Holding); raw country steak (51°F - Cold Holding); shredded American cheese(55f-cold holding)mozzarella cheese(55°F-cold holding)chicken (55°F - Cold Holding); raw ribeye steak (55°F - Cold Holding); steak (57°F - Cold Holding); raw salmon (56°F - Cold Holding); raw shrimp (57°F - Cold Holding); American white cheese (55°F-cold holding)cooked pork rib (56°F - Cold Holding); pork chops( 57°F-cold holding); pico (53°F - Cold Holding); queso (ROP) (57°F - Cold Holding); red beans(ROP) (57°F); beef in bags 56°F-cold holding) marinara sauce (57°F - Cold Holding); baked potato soup (56°F - Cold Holding); Fish (57°F - Cold Holding); raw chicken (58°F - Cold Holding) in walk in cooler , operator stated no food temperature have been monitored today and ambient temperature 58°F. See stop sale
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cut romaine lettuce 54°F-cold holding)raw fish (56°F - Cold Holding); raw country steak (51°F - Cold Holding); shredded American cheese(55f-cold holding)mozzarella cheese(55°F-cold holding)raw chicken (55°F - Cold Holding); raw ribeye steak (55°F - Cold Holding); steak (57°F - Cold Holding); raw salmon (56°F - Cold Holding); raw shrimp (57°F - Cold Holding); American white cheese (55°F-cold holding)cooked pork rib (56°F - Cold Holding); raw pork chops( 57°F-cold holding); home made pico (53°F - Cold Holding); queso (ROP) (57°F - Cold Holding); red beans(ROP) (57°F); beef in bags 56°F-cold holding) marinara sauce (57°F - Cold Holding); baked potato soup (56°F - Cold Holding); Fish (57°F - Cold Holding); raw chicken (58°F - Cold Holding) in walk in cooler , operator stated no food temperature have been monitored today, ambient temperature in walk in cooler is 58°F. See stop sale
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 3 times chlorine 0ppm reading. Operator set up triple sink quaternary solution 200ppm
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  ROP Package beans no date marked in reach in cooler
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.