Cheddar's Scratch Kitchen
2655 Roosevelt Blvd, Clearwater, FL 33760 · Permanent Food Service · License 6216029
What drove the grade
Proof of required state approved employee training not available for some employees.
How the score was calculated
- Starting score100
- Violations at the Sep 16 complaint inspection2 intermediate (1 fixed on the spot), 3 basic-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitSep 16, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink at bar .
Manager placed paper towels in dispenser
Fixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Melini H. training on 4/04/23 expired 4/04/26, Lola training on 3/28/23 expired 03/28/26 both servers . Reviewed with manager
Basic3
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Trays of spinach on cart in food storage area in kitchen , no longer thawed 60°F less than two hours . Employees moved to cooler to bring down the food temperature .
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Dishmachine has no data plate/operating specifications .
Dish machine set up for a chemical sanitizer until the booster for the high temp machine is repaired
Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
Stacks of plates next to cook line hand wash sink under soap dispenser and paper towel dispenser . Manager placed tape on counter to designate area of separation
Fixed on the spot
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.