Cheddar's Casual Cafe

1650 Rinehart Rd, Sanford, FL 32771 · Permanent Food Service · License 6905010

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Oct 29, 2026 (9 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Oct 28 routine inspection
4 high priority (2 fixed by the Oct 29 follow-up, 2 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 8 basic (1 repeat)
-28
Safety score72

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

Inspection history

1 inspection · 2 visits

Oct282026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitOct 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 visitOct 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 4 High priority
- 2 Intermediate
- 8 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. -Cajun Alfredo dated 10/17/2026, operator discarded
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -fry table: raw chicken 48°F and raw steak 53°F, operator relocated to meat walk-in cooler to rapidly cool -sour cream 48°F, per operator stored in the top of the sets reach-in cooler more than 4 hours, operator discarded -cut romaine lettuce 53°F, per operator stored double panned in the top of the burger reach-in cooler less than 1 hour, operator removed 2nd pan
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  -handwash sink at end of cookline blocked by broom and dustpan, operator removed
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  -handwash sink in bar area
Basic8
- Code 08, Food protection and cross-contamination: Stored food not covered.
  -cut citrus in bar area
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  -employee wearing multiple bracelets on cookline
- Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
  -cooked spaghetti container lid is cracked
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -exterior of trash can underneath prep table -reach-in cooler door handle and gasket
  Repeat violation
- Code 29, Plumbing and backflow prevention: Water leaking from hose in dishwashing area.
- Code 33, Garbage and refuse: No waste receptacle installed at handwash sink provided with disposable towels.
  -handwash sink at end of cookline blocked
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  -employee cell phone stored on reach-in cooler, employee removed
  Fixed on the spot
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.