DirtyFLRestaurant Inspection Data

CHEDDAR'S SCRATCH KITCHEN

Based on 7 health inspections, CHEDDAR'S SCRATCH KITCHEN in CLEARWATER has earned a 3.1/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 4 months ago · 7 reports on file

2655 Roosevelt Boulevard
Clearwater, Florida, 33760
Pinellas County County

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 7 health inspection reports

All Inspection Reports

10/15/2025· 4mo ago

Visit ID: 13548575

Met Inspection Standards

1 high, 2 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Storage area through back exit with disposable items, extra utensils and single-use items does not have a smooth cleanable ceiling.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in dish area wet nesting.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheddar (56F - Cold Holding)operator discarded for quality; coleslaw (52F - Cold Holding) operator discarded for quality Corrected On-Site

9/23/2025· 5mo ago

Visit ID: 13526503

Met Inspection Standards
  • N/A:No Violations Were Observed

9/22/2025· 5mo ago

Visit ID: 10939553

Follow-up Inspection Required

1 high, 1 int, 3 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on walk-in cooler handle. Manager wiped clean. Corrected On-Site Warning
  • 24-27-4:Basic - Clean plates stored next to handwash/food preparation sink exposed to splash. Observed on cookline. Manager moved clean plates. Corrected On-Site Warning
  • 08B-17-4:Basic - Unwashed parsley stored over ready to eat food in walk in cooler. Manager reorganized to move unwashed parsley under ready to eat items. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Plant Foods (42F - Cold Holding); Plant Foods (42F - Cold Holding); shredded cheddar (56F - Cold Holding) 1:22 ; chicken(49F - Cold Holding) 1:22 ; butter (57F - Cold Holding) 1:22; Fish (39F - Cold Holding) 1:55 butter 54 cheese 48 chicken 45. Product on ice and moved to walk-in cooler. **Corrective Action Taken** Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager refilled dispenser. Corrected On-Site Warning

1/15/2025· 1y 1mo ago

Visit ID: 8839061

Met Inspection Standards

3 basic

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook at cook line. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Behind oven
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. During inspection observed old labels on old salt container on drying rack after washing. Employee put in dishwasher area. Corrected On-Site

7/24/2024· 1y 7mo ago

Visit ID: 8752862

Met Inspection Standards

1 high

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa 50 degrees cold holding Cole slaw 51 degrees cold holding. Management moved tubes to walk in cooler. Retemp salsa 40 degrees cold holding Coleslaw 40 degrees cold holding Corrected On-Site

1/5/2024· 2y 2mo ago

Visit ID: 8584377

Met Inspection Standards

1 high, 2 int, 4 basic

  • 16-01-4:Basic - Dishmachine has no data plate/operating specifications. Dish machine no date plate running high temperature 163F. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of metal hotel pans in dry storage on rack.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in crack of deli reach in cooler. Employee removed knife. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of turbo chef oven soiled with burnt on food debris.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Educated on flies and the importance excluding them.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on deli reach in coolers, mixer head soiled with food debris last used in am.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand wash sink at end of cook line.

10/16/2023· 2y 4mo ago

Visit ID: 8365952

Met Inspection Standards

1 high, 1 int, 6 basic

  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Plates and bowls stored next to Hand washing sink on cook line. Items moved. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cook line
  • 16-01-4:Basic - Dishmachine has no data plate/operating specifications.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed cook at cook line engaged in food preparation with no hair restraint.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Large pan at dry storage area wet nesting
  • 08B-23-5:Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. Shrimp and chicken cross-contact in seasoned flour at breading station. Allergen risk. New Seasoned flour was split into two pans. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Back hose bib in trash area.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press soiled opposite of fryer. Soiled cutting boards at cook line.