DirtyFLRestaurant Inspection Data

CHEDDAR'S SCRATCH KITCHEN #2215

CHEDDAR'S SCRATCH KITCHEN #2215 has 5 health inspections on file for its RIVERVIEW location, with an overall rating of 2.4/5. Food safety practices have remained consistent.

Last inspection: 2 days ago · 5 reports on file

10140 West Bloomingdale Avenue
Florida, 33578
Ventura Bay
Hillsborough County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 5 health inspection reports

All Inspection Reports

4/14/2026· 2d ago

Visit ID: 13574165

Met Inspection Standards

2 high, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table, removed at time of inspection. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to drying rack.
  • 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. Spoon handle in cheese, manager removed at time of inspection. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Containers of seasonings not labeled in dry storage. Manager labeled at time of inspection. 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. Observed employee pick up something off the floor and continued to pour sauce without washing hands.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken tenders 121 F, discussed reheating.

11/12/2025· 5mo ago

Visit ID: 10919712

Met Inspection Standards

3 high, 1 int, 3 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each other preventing proper air drying on shelves by dishwasher.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes overtop food preparation sink in back kitchen area.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Onions not washed before cutting. Employee washed onions. Corrected On-Site
  • 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 making a sandwich with his bare hands.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Bowls on clean dish storage shelves by 3 compartment sink are soiled with old food debris. Manager placed bowls at dishwasher. Corrected On-Site
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Bare hand contact with ready to ready to eat food.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on food preparation table in back kitchen area has stains.

5/5/2025· 11mo ago

Visit ID: 10716924

Met Inspection Standards

2 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on metal food containers stored on wire shelves in kitchen.
  • 33-16-4:Basic - Open dumpster lid. Dumpster lid open at time of inspection. Operator closed dumpster during inspection. Corrected On-Site

11/8/2024· 1y 5mo ago

Visit ID: 8764097

Met Inspection Standards

1 high, 4 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates near dish machine not inverted.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 2 compartment sink.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on shelf with to containers, manager removed containers at time of inspection. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of cornmeal not labeled. Manager labeled at time of inspection. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker on wrong location of splitter. Manager corrected at time of inspection. Corrected On-Site

5/22/2024· 1y 10mo ago

Visit ID: 8622022

Met Inspection Standards

3 int, 4 basic

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink at bar.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For high temp dish machine.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink, operator replaced at time of inspection. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At handwash sink, operator replaced at time of inspection. Corrected On-Site