CHEDDAR'S CASUAL CAFE
12201 E COLONIAL DR
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/3/2025
High Priority
3
Intermediate
0
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in dry storage has debris, liquid spilled. Grease build up on fryer wheels. Grease build up on table under warmer located in fry station.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have mold substance , reach in cooler in fry station have mold like substance.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Cleaned silverware kept at kitchen entrance. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk flour no label. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken stored in cooler located in expo line overnight with temperature of 54F.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken kept in reach in cooler located by expo line overnight 54F. Pico , butter 46F, pasta 45F, sour cream kept in reach in cooler located by expo line for less of 4 hours . Manager moved items kept in cooler for less than 4 hours to another cooler. Rechecked pasta 42, butter 43F **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Broccoli casserole kept in hot box for less than 4 hours with temperature of 116F. Reheat up to 172F. **Corrective Action Taken**
Food safety inspection conducted on 2/3/2025 revealed 7 total violations (3 high priority, 0 intermediate, 4 basic).
Inspection on 7/16/2024
High Priority
1
Intermediate
0
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave located in cook line close to expo line
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Mold like substances on gaskets on cooling drawers located in cook line .
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Cleaned forks kept in green basket by kitchen entrance facing up.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls close to breading station and walk in cooler have debris.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over pork in walk in cooler close to ice machines. Corrected On-Site
Food safety inspection conducted on 7/16/2024 revealed 6 total violations (1 high priority, 0 intermediate, 5 basic).
Inspection on 1/24/2024
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris to right of flattop and under cooking equipment
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Lid to leafy greens cracked/ 2 large lids covering, flour and cornmeal cracked/ lid to raw poultry in walk-in-cooler cracked
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit, Burger station cooler 4 beef Pattie's 57°/ 4 Cooked chicken halves 57°/ 12 slabs of ribs 55° to 59°/ Meatloaf 13 pieces 57° Drawers had thermometer, temp reading 57°; top of the cooler had correct food temps, Salad cooler Cut tomatoes 57°/ leafy greens 57°; per manager salad station is typically iced down, products from previous day, operator discarded all products, determined foods in coolers more than 4 hours.
Food safety inspection conducted on 1/24/2024 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 7/28/2023
High Priority
0
Intermediate
0
Basic
5
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen Ice build up in walk in freezer
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler located on cooks line by the sauce warmer has door that does not seal when closed. Spinach dip is stored in there.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Observed cracked lids covering panko and cornmeal at prep station
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Three microwaves on the cooks line Salad station reach in cooler is soiled Shelving in walk in cooler
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under the flat top grill there is debris build up Gaskets throughout kitchen are soiled
Food safety inspection conducted on 7/28/2023 revealed 5 total violations (0 high priority, 0 intermediate, 5 basic).