CHEDDAR'S CASUAL CAFE
Health inspection records show CHEDDAR'S CASUAL CAFE in TAMPA has 6 inspections with a food safety rating of 2.8/5. Recent inspections show improving food safety practices.
North Dale Mabry Highway
Tampa, Florida, 33614
Hillsborough County County
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 6 health inspection reports
All Inspection Reports
Inspection Date: 8/12/2025
Inspection #: Visit ID: 13487103
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards soiled in dry storage rack in dish pit and in front line Reach in cooler. Rust stains inside ice machine. Repeat Violation Warning - From follow-up inspection 2025-08-12: Rust stains inside ice machine. **Time Extended**
Inspection Date: 8/8/2025
Inspection #: Visit ID: 10935540
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer testing at 0ppm. Discussed with manager to use three compartment sink. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over pasteurized liquid eggs in Walk in cooler. Manager relocated raw shell eggs to an approved location during time of inspection. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line raw chicken 45F at 2:25pm cooled to 38F at 3:16pm, front line raw salmon 45F at 2:25pm cooled to 33F at 3:16pm, front line raw shrimp 45F at 2:25pm cooled to 41F at 3:16pm, fry line raw steak 59F at 2:39pm cooled to 35F at 3:16pm, fry line raw shrimp 56F at 2:39pm cooled to 33F at 3:16pm, fry line raw fish 56F at 2:39pm cooled to 25 at 3:16pm, fry line ham and cheese sandwich 52F at 2:39pm cooled to 42F at 3:16pm. Corrected On-Site Warning
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary ammonia sanitizer bucket at bar area over 500ppm. Manager readjusted to 150ppm during time of inspection. Corrected On-Site Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards soiled in dry storage rack in dish pit and in front line Reach in cooler. Rust stains inside ice machine. Repeat Violation Warning
- 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. No date marking for pork ribs, sour cream, butter, and sour cream in Walk in cooler. Warning
Inspection Date: 5/5/2025
Inspection #: Visit ID: 10727287
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water. Near prep area from leaking hand wash sink.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Lettuce not washed before cut. Discussed proper vegetable washing procedures
- 29-17-4:Basic - Waste line missing at soda gun holster.
- 29-03-4:Basic - Water draining onto floor surface. Water draining from hand wash sink onto the floor. Repairman called. Staff to use nearby hand wash sink until plumbing repaired
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Shakers and squeeze bottles containing food on cook line containing foods removed from their original container container container not labeled with common name. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 51F cold hold. Beef was at the front of the drawer other items in the drawer were at a minimum of 41F cold hold. Operator placed beef on ice.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in lettuce prep.
Inspection Date: 11/21/2024
Inspection #: Visit ID: 8719659
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used to scoop bulk salt Employee removed Corrected On-Site
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls not inverted on storage shelf adjacent to dish area
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table Employee removed Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers stacked on storage shelf adjacent to dish pit
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spray bottle filled with oil not labeled Employee labeled Corrected On-Site
- 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Flat top grill stored on cook line prep table
Inspection Date: 5/8/2024
Inspection #: Visit ID: 8506774
Inspection Date: 9/22/2023
Inspection #: Visit ID: 8341492
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and speaker on prep table by three compartment sink. Employee prepping fish. Employee removed items. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Dry storage dish shelf.
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee server touched hair and began boxing to go orders without washing hands. Discussed proper hand washing with manager.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler make table Cold holding: cut tomatoes 47 f cut lettuce 47 f moved to freezer 2nd temp cut tomatoes 43 f cut lettuce 43 f Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Employee cleaned Corrected On-Site