DirtyFLRestaurant Inspection Data

CHEDDAR'S CASUAL CAFE

Health inspection records show CHEDDAR'S CASUAL CAFE in ORLANDO has 7 inspections with a food safety rating of 1.6/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

6650 Semoran Boulevard
Orlando, Florida, 32822
Orange County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 7 health inspection reports

All Inspection Reports

2/25/2026· 1mo ago

Visit ID: 13485024

Follow-up Inspection Required

3 high, 5 int, 15 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Across all kitchen equipment in kitchen Repeat Violation Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen Warning
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to hold coils of make table across from fryer Warning
  • 14-11-5: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
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. In bar area Repeat Violation Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors in bar area Walk in cooler and walk in freezer floors Repeat Violation Warning
  • 14-69-4:Basic - Ice buildup in walk-in freezer. Warning
  • 22-08-4: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
  • 36-62-4:Basic - Light not functioning. 2 lights burned out above grill in kitchen Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In dish area Warning
  • 23-03-4: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
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler drawers across cook line Repeat Violation Warning
  • 08B-17-4: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
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Above grill in kitchen Warning
  • 12A-13-4: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
  • 35A-02-7:High Priority - Live, small flying insects found 4 small flying insects in dry storage area Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing on two way splitter Warning
  • 13-06-4: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
  • 22-02-4: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
  • 03F-10-5: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
  • 03G-49-2: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
  • 53B-13-5: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

8/6/2025· 8mo ago

Visit ID: 10901595

Met Inspection Standards

1 high, 10 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Several throughout Corrected On-Site Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. Bar area Operator squeegee Corrected On-Site Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in freezer Repeat Violation
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Several throughout Operator discarded Corrected On-Site Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Hanging on handle to cart Operator removed Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside hot box Inside bottom oven Repeat Violation
  • 23-03-4: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
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line drawers Repeat Violation
  • 29-19-4: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**
  • 08B-17-4: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
  • 03A-02-5: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**

1/28/2025· 1y 2mo ago

Visit ID: 8846295

Met Inspection Standards

2 high, 2 int, 19 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside of doors
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-01-5: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
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Handle to smoker in prep area
  • 16-01-4:Basic - Dishmachine has no data plate/operating specifications. Illegible
  • 08B-48-4: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
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Several on clean dish rack
  • 14-11-5:Basic - Equipment in poor repair. Duct tape on reach in cooler drawers on salad table in server area.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Cookline
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in freezer
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Several lids and containers throughout Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer floor and from pipe by coils.
  • 10-06-5: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
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Hot box Repeat Violation
  • 23-03-4: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
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Several on clean dish rack
  • 22-16-4: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**
  • 08B-12-5:Basic - Stored food not covered. Ice cream in reach in freezer uncovered
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Several in dry storage Operator labeled Corrected On-Site
  • 08A-17-6: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
  • 03B-01-6: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**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar Operator stocked Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Bar Operator stocked Corrected On-Site

7/31/2024· 1y 8mo ago

Visit ID: 8771234

Met Inspection Standards

1 high, 1 int, 8 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Under conveyor toaster
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Sliced tomatoes is walk in cooler. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of some kitchen equipment Repeat Violation
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Forks in server area Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind conveyor toaster Repeat Violation
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm **recheck 50ppm Corrected On-Site** Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in handwashing sink Corrected On-Site

1/10/2024· 2y 3mo ago

Visit ID: 8503967

Met Inspection Standards

3 high, 10 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dish area.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Bar area.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Freezer Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Conveyor toaster. Repeat Violation
  • 23-03-4: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
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Several in kitchen.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind grills.
  • 03A-02-5: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
  • 03B-01-6: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.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 500ppm. Remade buckets.

9/20/2023· 2y 6mo ago

Visit ID: 8503568

Met Inspection Standards

2 basic

  • 22-08-4: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**
  • 22-16-4: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**

9/19/2023· 2y 7mo ago

Visit ID: 8371389

Follow-up Inspection Required

3 high, 2 int, 19 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Throughout. Repeat Violation
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dish washing area.
  • 13-07-4:Basic - Employee wearing air pods while on the cook line. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Bottle of oil by by breading station. Corrected On-Site
  • 10-01-5: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
  • 10-06-5: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.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Several ovens and hot holding units.
  • 36-62-4:Basic - Light not functioning. 2 lights out over hood.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Server area. Corrected On-Site
  • 25-17-4:Basic - Single-service articles stored on a soiled surface. Meat indicator picks stored in soiled paper cups. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler bar area.
  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Dish machine.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen and server area. Repeat Violation
  • 29-11-4:Basic - Water leaking from pipe in walk in cooler.
  • 08B-28-4: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
  • 01B-02-5: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
  • 03A-02-5: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
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Disharea. Corrected On-Site