CHEDDAR'S SCRATCH KITCHEN #2176
4065 SW COLLEGE ROAD, Ocala FL 34474 · 352-291-0641
Last inspected May 1, 2026 · 7 visits since November 2023
OCT 24
JAN 25
JUN 25
NOV 25
MAY 26
— STEADY
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed three trays of broccoli and cheese in walk-in-cooler prepared the day before and stored in walk-in-cooler overnight at 52F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. ROP bags of gravy stored in walk-in cooler dated 4/24.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee placed chicken in cook line fryer then changed gloves and placed plate of food in pass through window without washing hands. Manager had employee wash hands and change gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler on server side of pass through window: sour cream (48F - Cold Holding). Manager moved sour cream to reach-in freezer to reduce temperature to 41, sour cream (38F - Cold Holding).
Food-contact surface soiled with food debris, mold-like substance or slime. Bottom of lid for ice bin in bar area soiled with mold-like substance.
Show the remaining 5 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked onions stored in walk-in cooler. Manager stated onions prepared the previous morning. Manager had employee place proper date marked on onions.
Accumulation of debris inside warewashing machine. Exterior and interior of dish machine in dish area.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink in dish area. Manager placed sign at hand washing sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line fryers greasy. Tops of condensing units for cook line reach-in coolers next to cook line fryers soiled with old food debris.
Stored food not covered. Pan of rice on rolling rack in walk-in cooler. Manager placed pan over rice.
Nov 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
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. Employee in dish area handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Shelves of rolling racks in walk-in cooler soiled with old food debris. White cut board stored in dish area.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at dish area hand washing sink. Employee provided towels at hand washing sink.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of kitchen ice machine. Employee returned ice scoop to dish area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy.
Old labels stuck to food containers after cleaning. Containers stored on shelf in prep area.
Jun 3, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: salsa in the walk-in cooler, 46°. Date made was 6-1-2025. This had been left out while restocking. The manager had the salsa placed into an ice bath.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the microwave near the office, interior has an accumulation of food debris.
Handwash sink used for purposes other than handwashing. Observed: a spray bottle stored in the end of cook line hand wash sink. This was removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the bump bar at the end of the cook line is soiled.
Jan 8, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At the cook line, raw fish and raw burger meat stored above cooked ribs and meatloaf, Manager moved the meatloaf and ribs. 3-302.11(A)(1) FC: (A) Food shall be protected from cross contamination by: (1) Except as specified in (1)(d) below, separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food; (c) Fruits and vegetables before they are washed; (d) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In walk-in cooler and to go area, milk no date marked, Manager dated.
Food-contact surface soiled with food debris, mold-like substance or slime. Oil and vinegar dispenser soiled, Manager replaced all.
Bowl or other container with no handle used to dispense food. At the cook line, bowl no handle inside flour container, manager moved.
Current Hotel and Restaurant license not displayed. Near bathrooms, expired license display (June 1, 2024).
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the prep area, employee jacket on top of prep table, employee moved.
Employee with no beard guard/restraint while engaging in food preparation. Male employee at the cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above chicken cooler soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Raw chicken cooler.
Oct 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook wearing gloves was breading raw Chicken then handled a serving plate and picked up cooked Chicken with the same gloves, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager and instructed employee to wash hands and change gloves after handling raw meat products and discard Chicken.
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. Server not wearing gloves handled cut leafy greens with bare hands. Manager instructed that they should be using tongs of have gloves on when touch Ready-To-Eat food. Manager instructed server to discard the salad.
Stop Sale issued due to adulteration of food product. Server not wearing gloves handled cut leafy greens with bare hands. Manager instructed that they should be using tongs of have gloves on when touch Ready-To-Eat food. Manager instructed server to discard the salad. Cook wearing gloves was breading raw Chicken then handled a serving plate and picked up cooked Chicken with the same gloves, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager and instructed employee to wash hands and change gloves after handling raw meat products and discard Chicken.
Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( panic, and cornmeal ). Manager removed bowl.
Current Hotel and Restaurant license not displayed. Establishment displayed an expired Division of Hotels and Restaurants license dated 6/1/2024. Manager posted current license
Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
Working containers of food removed from original container not identified by common name. Container of food removed (panic and corn meal ) from original container not labelled with name of contents. Manager instructed employee to label containers.
Mar 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority0 Intermediate6 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed three trays of broccoli and cheese in walk-in-cooler prepared the day before and stored in walk-in-cooler overnight at 52F
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. Observed employee covering to go order and pushed fries that were hanging outside the tray with their bare hands and cover the order. Advised Manager and he spoke with employee
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed three trays of broccoli and cheese in walk-in-cooler prepared the day before and stored in walk-in-cooler overnight at 52F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler on cookline beef at 58F and Hamburger 57F. Manager advised that both items had been taken form walk-in-cooler and placed in reach in cooler 30 minutes earlier. Manager noticed that breaker was tripped and re-set reach in cooler. 30 minutes later beef was at 48F and Hamburger was at 47F.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee half eaten candy bar stored in reach in freezer above food served to the public. Reach in freezer located on cook line. Manager discarded candy bar.
Floor area(s) covered with standing water. Observed standing water under racks in dry goods storage area
Food stored on floor. Observed carton of oil stored on floor on the cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on floor of walk-in-freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the nozzles on the juice dispensing machine at bar server station.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not in use stored in mop bucket water.
Nov 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from cook line grill closest to walk-in cooler door: chicken (47F - Cold Holding). Manager stated item placed in cooler three hours prior to temperature being taken. Manager placed item in walk-in freezer to reduce temperature to 41F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in warmer across from fryers: chicken (128F - Hot Holding). Manager stated item placed in warmer 15 minutes prior to temperature being taken. Manager voluntarily discarded item.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill stained.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in server aisle.
Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf in server aisle. Containers stored on shelf above three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of warmer for chicken and fries. Outside of mixer head in server aisle.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket on counter next to fry breading station, 50 ppm. Manager changed the buckets water, 250 ppm.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.