Cheddar's Casual Cafe
Last inspected: Feb 25, 2026
18
Score
Cheddar's Casual Cafe appears in inspection records nine times, starting in 2022. Cheddar's Casual Cafe was last inspected on Feb 25, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has not been favorable: recent inspections average around 19 violations each, up from closer to seven violations before.
The pattern that stands out is “reach-in cooler interior/shelves have accumulation”, which has been cited eight times.
The city-wide average sits at 79, which Cheddar's Casual Cafe's 18 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
3
Critical latest
5
Major latest
15
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
3 critical violations. 5 major violations. 15 minor violations.
View 23 violations
High Priority - 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. Server handled dirty dishes then went to temperature monitoring iPad and to label maker to print label for posting on food items. Operator had employee wash their hands **Corrected On-Site** **Warning**
12A-13-4
High Priority - Live, small flying insects found 4 small flying insects in dry storage area **Warning**
35A-02-7
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing on two way splitter **Warning**
29-42-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee on line serving croissant Also same employee wearing jewelry other than a plain ring while preparing food. **Warning**
13-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dough Mixer Can opener Soda nozzle dispenser in bar area Slicer **Warning**
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter and garlic butter on cook line time marked to use within 4 hours without a time as public health control form. Inspector provided form to operator to complete. **Corrected On-Site** **Warning**
03F-10-5
Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Monitoring logs and employee HACCP training not complete. **Warning**
03G-49-2
Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. 80% completion for employee food safety training. **Warning**
53B-13-5
Basic - Buildup of food debris/soil residue on equipment door handles. Across all kitchen equipment in kitchen **Repeat Violation** **Warning**
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen **Warning**
36-34-5
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to hold coils of make table across from fryer **Warning**
14-71-4
Basic - Equipment in poor repair. Make table top lid broken on cook line Broken paper towels dispenser covers across kitchen Oven door handle broken by walk in cooler **Warning**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Floor area(s) covered with standing water. In bar area **Repeat Violation** **Warning**
36-22-4
Basic - Floor soiled/has accumulation of debris. Floors in bar area Walk in cooler and walk in freezer floors **Repeat Violation** **Warning**
36-73-4
Basic - Ice buildup in walk-in freezer. **Warning**
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens on cook line Microwaves Hot box **Repeat Violation** **Repeat Violation** **Warning**
22-08-4
Basic - Light not functioning. 2 lights burned out above grill in kitchen **Warning**
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. In dish area **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout all kitchen coolers soiled Vacuum sealer machine soiled **Repeat Violation** **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler drawers across cook line **Repeat Violation** **Warning**
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored above sour cream and pickles in walk in cooler. Operator removed **Corrected On-Site** **Repeat Violation** **Warning**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Above grill in kitchen **Warning**
36-27-5
18
Aug 6, 2025
Routine - Food
1 critical violation. 10 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (52F - Cold Holding); raw white fish (54F - Cold Holding)per operator 2.45 hours Operator put in freezer to rapid cool **Corrective Action Taken**
03A-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Several throughout **Corrected On-Site** **Repeat Violation**
23-24-4
Basic - Floor area(s) covered with standing water. Bar area Operator squeegee **Corrected On-Site** **Repeat Violation**
36-22-4
Basic - Floor soiled/has accumulation of debris. Walk in freezer **Repeat Violation**
36-73-4
Basic - Food storage container/container lid cracked or broken. Several throughout Operator discarded **Corrected On-Site** **Repeat Violation**
14-38-4
Basic - In-use tongs stored on equipment door handle between uses. Hanging on handle to cart Operator removed **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside hot box Inside bottom oven **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of cooking equipment, outside of make table across from fryers, Cords to monitors over make table across from fryers **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line drawers **Repeat Violation**
22-16-4
Basic - Standing water in floor drain/floor drain draining very slowly. Under 3 compartment sink by meat walk in cooler Operator called plumber **Corrective Action Taken**
29-19-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of peppers, case of cucumbers and case of tomatoes over sour cream pouches, bags of precut carrots in walk in cooler
08B-17-4
52
Jan 28, 2025
Routine - Food
2 critical violations. 2 major violations. 19 minor violations.
View 23 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a cooler - not all products commercially packaged. Raw beef fillets over raw pork on prep rack in walk in cooler Operator moved **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice cooked an hour and a half prior per operator (99F - Hot Holding) Operator microwaved to reheat **Corrective Action Taken**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar Operator stocked **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Bar Operator stocked **Corrected On-Site**
31B-03-4
Basic - Old labels stuck to food containers after cleaning. Several on clean dish rack
16-46-4
Basic - Reach-in cooler/freezer interior/shelves have accumulation of soil residues. Ice cream freezer (operator pulled out to clean) Several reach in cooler drawers throughout kitchen **Corrective Action Taken**
22-16-4
Basic - Stored food not covered. Ice cream in reach in freezer uncovered
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Several in dry storage Operator labeled **Corrected On-Site**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside of doors
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Cup used in salt container to fill salt shakers in dining room **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Handle to smoker in prep area
23-24-4
Basic - Dishmachine has no data plate/operating specifications. Illegible
16-01-4
Basic - Employee preparing food in customer section of dining area. Employee cutting pineapples for bar service on customer side of bar while establishment is open and operating. Operator instructed employee to go to back to prep. **Corrected On-Site**
08B-48-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Several on clean dish rack
24-08-4
Basic - Equipment in poor repair. Duct tape on reach in cooler drawers on salad table in server area.
14-11-5
Basic - Floor area(s) covered with standing water. Cookline
36-22-4
Basic - Floor soiled/has accumulation of debris. Walk in freezer
36-73-4
Basic - Food storage container/container lid cracked or broken. Several lids and containers throughout **Repeat Violation**
14-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer floor and from pipe by coils.
14-69-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop in flour container in prep area and in dry storage Operator removed **Corrected On-Site**
10-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Hot box **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sinks by dish area, breading station, and server area Several gaskets throughout Equipment exteriors throughout **Repeat Violation**
23-03-4
23
Jul 31, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
52
Jan 10, 2024
Routine - Food
3 critical violations. 10 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spinach dip (55F - Cold Holding) per operator 3 hours. Put in freezer at 12:18 to rapid chill. Recheck at 1:15 38F. **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked fried shrimp (125F)per manager only for 30 minutes.
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 500ppm. Remade buckets.
41-27-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish area.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor area(s) covered with standing water. Bar area.
36-22-4
Basic - Floor soiled/has accumulation of debris. Freezer **Repeat Violation**
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Conveyor toaster. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood Handsink in server area. Sink in bar area. Bump bars in kitchen Outside of some equipment. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Several in kitchen.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind grills.
36-27-5
39
Sep 20, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Several ovens and hot holding units. - From follow-up inspection 2023-09-20: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation** - From follow-up inspection 2023-09-20: **Time Extended**
22-16-4
90
Sep 19, 2023
Routine - Food
3 critical violations. 2 major violations. 19 minor violations.
View 24 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp@47, tilapia @48, white fish @48. Reach in drawers on cookline. Buttermilk@ 46, breading station, chicken (49F - Cold Holding) raw country fried beef (47F) **Warning**
03A-02-5
High Priority - Food prepared with soiled equipment/utensil. Mixer head and back splash of floor mixer soiled, garlic butter then placed into mixer and processed
08B-28-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shrimp@47, tilapia @48, white fish @48. Reach in drawers under cook line. Operator indicated held in unit overnight. **Warning**
01B-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Disharea. **Corrected On-Site**
31B-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Throughout. **Repeat Violation**
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dish washing area.
36-32-5
Basic - Employee wearing air pods while on the cook line. **Corrected On-Site**
13-07-4
Basic - Floor soiled/has accumulation of debris. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Bottle of oil by by breading station. **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cup in pepper. **Corrected On-Site**
10-01-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Flour in back storage area.
10-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Several ovens and hot holding units.
22-08-4
Basic - Light not functioning. 2 lights out over hood.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Server area. **Corrected On-Site**
25-06-4
Basic - Single-service articles stored on a soiled surface. Meat indicator picks stored in soiled paper cups. **Corrected On-Site**
25-17-4
Basic - Standing water in bottom of reach-in-cooler bar area.
29-49-6
Basic - Standing water in floor drain/floor drain draining very slowly. Dish machine.
29-19-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen and server area. **Repeat Violation**
36-27-5
Basic - Water leaking from pipe in walk in cooler.
29-11-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site**
13-04-4
20
Mar 15, 2023
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Dishwasher handled soiled dishes or utensils and then picked up clean dishes without washing hands .
12A-02-4
Intermediate - No soap provided at handwash sink. Bar area .
31B-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area .
31B-02-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.
29-28-4
Basic - Buildup of food debris/soil residue on equipment door handles. Throughout the kitchen. **Repeat Violation**
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone at prep table. **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. Top of the fryer by the hoods . **Repeat Violation**
36-73-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen. **Repeat Violation**
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Mop sink faucet.
29-11-4
41
Sep 7, 2022
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
High Priority - Presence of insects, rodents, or other pests. 2 flies dish area. Next unannounced visit per Terry. **Repeat Violation**
35A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine next to meat cooler.
22-02-4
Intermediate - Microwave missing fan guard cover/splatter shield. Cook line **Repeat Violation**
14-04-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Some missing trainer signature.
53B-10-4
Basic - Buildup of food debris/soil residue on equipment door handles. Fan guards in walk-in cooler Exterior of ice machine, bread machine and other equipment throughout kitchen.
23-24-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Floor not cleaned when the least amount of food is exposed. Under ice machine and dish rack. **Repeat Violation**
36-01-4
Basic - Floor tiles missing and/or in disrepair. Dish area **Repeat Violation**
36-17-5
Basic - Light not functioning. Hood. **Repeat Violation**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line exterior and interior of cold holding equipment. **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen in cook line equipment. **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish area
36-27-5
39
Frequently Asked Questions
When was Cheddar's Casual Cafe last inspected?
The most recent health inspection at Cheddar's Casual Cafe on file is from Feb 25, 2026. The public record contains nine inspections in total.
What is the most common violation at Cheddar's Casual Cafe?
Across the inspection record, “reach-in cooler interior/shelves have accumulation” has been cited eight times, more than any other issue at Cheddar's Casual Cafe.
How does Cheddar's Casual Cafe compare to other restaurants in Orlando?
Cheddar's Casual Cafe most recently scored 18 out of 100, which is lower than the Orlando average of 79.
Has Cheddar's Casual Cafe's inspection record improved over time?
No. Recent inspections at Cheddar's Casual Cafe have averaged around 19 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Cheddar's Casual Cafe means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Cheddar's Casual Cafe inspected?
Based on the inspection history on file, Cheddar's Casual Cafe is inspected around three times per year on average.
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