DirtyFLRestaurant Inspection Data

CHEDDARS SCRATCH KITCHEN 2198

Health inspection records show CHEDDARS SCRATCH KITCHEN 2198 in PEMBROKE PINES has 8 inspections with a food safety rating of 3.4/5. Food safety practices have remained consistent.

Last inspection: 3 days ago · 8 reports on file

16020 PINE BLVD

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 8 health inspection reports

All Inspection Reports

3/9/2026· 3d ago

Inspection #: 3693279

Inspection Completed - No Further Action

12/19/2025· 2mo ago

Visit ID: 13599798

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

12/18/2025· 2mo ago

Visit ID: 10887277

Follow-up Inspection Required

4 high, 2 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaning equipment storage rack- middle size food containers stacked wet, manager removed to be wash and sanitize Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Cleaning equipment storage rack- clean container stored with old label, employee removed to be wash and sanitize Corrected On-Site
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Gloved employee grabbed a piece of raw salmon to place on grill, then grabbed clean serving utensil to prepared a different customer order, using same gloves. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. After 3rd attempt, heat strip did not change color.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. 3) flip top-Prep station-; spinach dip (47F - Cold Holding); garlic butter (50F - Cold Holding); sour cream (52F - Cold Holding); portioned cooked-chicken sausages and onions (61F - Cold Holding) per manager, food held in unit, more than 4 hours, employee discarded.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. 3) flip top-Prep station-; spinach dip (47F - Cold Holding); garlic butter (50F - Cold Holding); sour cream (52F - Cold Holding); portioned cooked-chicken sausages and onions (61F - Cold Holding) per manager, food held in unit, more than 4 hours, see stop sale.

1/8/2025· 1y 2mo ago

Visit ID: 8992774

Met Inspection Standards

1 int, 2 basic

  • 36-22-4:Basic - Floor area(s) covered with standing water. Under breaded station employee dried area. Corrected On-Site Repeat Violation
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm), employee made new solution, quaternary sanitizer at 200 ppm Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Next to walk in cooler- wiping cloth and ice inside, employee removed. Corrected On-Site

10/1/2024· 1y 5mo ago

Visit ID: 8786870

Met Inspection Standards

3 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaning equipment storage rack, metallic food containers stacked wet, employee removed from piles to be wash. Corrected On-Site
  • 36-22-4:Basic - Floor area(s) covered with standing water. End of cook line, below salad station
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Chips warmer, build up of old residues, inside cover and sides.

5/17/2024· 1y 9mo ago

Visit ID: 8675109

Follow-up Inspection Required

1 high, 4 basic

  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At cookline
  • 25-05-4:Basic - Single-service articles improperly stored. Cutlery box directly on floor under counter at the to-go station
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drainage at cookline handwashing station
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. At bar- handwashing sink with broken drain pipe.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sandwiches not commercially packaged stored under frozen raw beef. Employee removed sandwich Corrected On-Site

1/19/2024· 2y 1mo ago

Visit ID: 8461093

Met Inspection Standards

1 high, 2 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed black watch from his wrist. Corrected On-Site Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. One box of food inside walk in freezer, employee placed on shelf Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Grill station- butter and barbecue sauce, per manager food on time one hour ago, manager placed label. Corrected On-Site

8/1/2023· 2y 7mo ago

Visit ID: 8385666

Met Inspection Standards

1 high, 3 int, 2 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working on breaded station has a black watch, after manager instructed, employee removed. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Two hood filters along the cook line.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee grabbed crotons from a container to placed a salad plate for a customer. Manager instructed employee to always used tongs to get RTE a food. **Corrective Action Taken**
  • 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee working with dishwasher machine didn't know how to verify the water temperature for sanitizing purposes.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook line-cooling drawer, pork ribs made yesterday morning not dated, employee placed a label. Corrected On-Site