Cheddar's Scratch Kitchen
Last inspected: Dec 2, 2025
82
Score
Going back to 2024, Cheddar's Scratch Kitchen has five inspections in the public record. On Dec 2, 2025, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
Across the inspection history, “utensils, equipment and linens” is the issue that surfaces most often, recorded three times.
That's lower than the typical Augusta restaurant, which scores around 90. There isn't much in the file that would give a customer pause.
5
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Dec 2, 2025
Routine
4 minor violations.
View 4 violations
4-2A - food stored covered
Inspector notes: Observed multiple containers/trays of food stored uncovered. C/A: Store all food items covered at all times.
511-6-1.04(4)(c)
12B - personal cleanliness
Inspector notes: Observed an employee not wearing a beard restraint during active food prep. C/A: Employees with beards and mustaches 1/2" or greater must wear a beard restraint during active food prep.
511-6-1.03(5)(j)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed pans stacked without enough room to allow air drying. C/A: Allow pans to properly air dry before stacking.
511-6-1.05(10)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed buildup on the floors and walls. C/A: Clean all floors and walls. Increase cleaning frequency to limit buildup.
511-6-1.07(2)(a)
82
Jun 30, 2025
Routine
1 critical violation. 3 minor violations. 2 corrected on site.
View 4 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed cheese, butter, and pasta cold held above 41 degrees F (pasta 60 degrees F, cheese 57 degrees F, butter 60 degrees F). PIC mentioned that items were held outside of temperature control while the truck was being put away (around 9:45). C/A: Do not hold TCS food at room temperature. Place food in another cooler as a temporary storage location. COS, food discarded and replenished with properly cold held items.
511-6-1.04(6)(f)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed ice scoops stored on top of ice maker and not in a location protected from contamination. C/A: Store ice scoop in a clean and sanitized bin, protected from contamination. COS, ice scoops moved to a bin.
511-6-1.04(4)(k)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed pans stacked sideways, but without enough room to allow air drying. C/A: Allow pans to air dry before tightly stacking them.
511-6-1.05(10)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed buildup on the sides and backsides of equipment. C/A: Clean all cooking equipment. Increase cleaning frequency to limit buildup.
511-6-1.05(7)(a)
74
Nov 1, 2024
Routine
1 major violation. 5 minor violations.
View 6 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed buildup inside the microwave in the main kitchen. C/A: Clean microwave(s). Increase cleaning frequency to limit buildup.
511-6-1.05(7)(b)
4-2A - food stored covered
Inspector notes: Observed sliced fruit uncovered at the bar. Observed cheese uncovered in sever alley. C/A: Store all food items covered.
511-6-1.04(4)(c)
12B - personal cleanliness
Inspector notes: Observed employees not wearing hair restraints during active food prep. C/A: Ensure hair restraints are worn during active food prep/cooking.
511-6-1.03(5)(j)
14A - in-use utensils: properly stored
Inspector notes: Observed ice scoop improperly stored in ice bin. C/A: Store scoop so that the handle is above the ice and the bin.
511-6-1.04(4)(k)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed wet nesting of clean dishes. C/A: Allow dishes to properly air dry before stacking.
511-6-1.05(10)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed buildup on the sides and backsides of equipment. C/A: Clean all cooking equipment. Increase cleaning frequency to limit buildup.
511-6-1.05(7)(a)
70
May 1, 2024
Routine
1 major violation. 3 minor violations. 1 corrected on site.
View 4 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed buildup on the drink machines in the server alley. C/A: Clean all drink machines. Increase cleaning frequency.
511-6-1.05(7)(b)
16C - sewage and waste water properly disposed
Inspector notes: Observed standing water in the kitchen and at the bar. C/A: Clean up all standing water and check for leaks.
511-6-1.06(4)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed buildup on equipment throughout the kitchen. C/A: Finish cleaning all equipment. Increase cleaning frequency.
511-6-1.07(5)(a)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Observed dust buildup on the vents in the kitchen. C/A: Clean all vents. Increase cleaning frequency.
511-6-1.07(5)(d)
78
Apr 1, 2024
Routine
1 critical violation. 3 major violations. 4 minor violations. 1 corrected on site.
View 8 violations
6-1A - proper cold holding temperatures
Inspector notes: Observed cheese-53F, cheese-48F, and lettuce-43F cold held above 41F. C/A: Ensure foods can be held at 41F or below for cold holding.
6-2 - proper date marking and disposition
Inspector notes: Observed liquid eggs, whipped cream, and carrots passed date markings in the walk-in-cooler. C/A: Monitor date markings and ensure items are properly discarded.
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed buildup on the drink machines in the server alley area. C/A: Clean all drink machines. Increase cleaning frequency.
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed multiple food items not covered in the server alley area. C/A: Store all food items covered.
12B - personal cleanliness
Inspector notes: Observed an employee wearing a wristwatch while actively cooking. C/A: No jewelry can be worn on arms or wrists during active food prep.
14A - in-use utensils: properly stored
Inspector notes: Observed the scoops improperly stored in flour, pasta, and cheese. C/A: Ensure all scoops are properly stored and handles don't touch food.
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed clean dishes wet stacked on the drying rack in kitchen. C/A: Allow dishes to properly air dry before being stacked.
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed buildup on several pieces of equipment throughout the kitchen. C/A: Clean all equipment to include in between and around equipment. Increase cleaning frequency.
52
Frequently Asked Questions
When was Cheddar's Scratch Kitchen last inspected?
The most recent health inspection at Cheddar's Scratch Kitchen on file is from Dec 2, 2025. The public record contains five inspections in total.
What is the most common violation at Cheddar's Scratch Kitchen?
Across the inspection record, “utensils, equipment and linens” has been cited three times, more than any other issue at Cheddar's Scratch Kitchen.
How does Cheddar's Scratch Kitchen compare to other restaurants in Augusta?
Cheddar's Scratch Kitchen most recently scored 82 out of 100, which is lower than the Augusta average of 90.
Has Cheddar's Scratch Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Cheddar's Scratch Kitchen have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Cheddar's Scratch Kitchen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Cheddar's Scratch Kitchen inspected?
Based on the inspection history on file, Cheddar's Scratch Kitchen is inspected around three times per year on average.
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