CHEDDARS SCRATCH KITCHEN 2198
16020 PINE BLVD, Pembroke Pines FL 33027
Last inspected Mar 9, 2026 · 8 visits since August 2023
MAY 24
OCT 24
JAN 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 9, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed food residue inside right side microwave at cook line.
Dec 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
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.
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.
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.
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.
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
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
Jan 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Next to walk in cooler- wiping cloth and ice inside, employee removed.
Floor area(s) covered with standing water. Under breaded station employee dried area.
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
Oct 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
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.
Floor area(s) covered with standing water. End of cook line, below salad station
Interior of oven/microwave has accumulation of black substance/grease/food debris. Chips warmer, build up of old residues, inside cover and sides.
May 17, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
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
Interior of oven/microwave has accumulation of black substance/grease/food debris. At cookline
Single-service articles improperly stored. Cutlery box directly on floor under counter at the to-go station
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drainage at cookline handwashing station
Water leaking from pipe and/or faucet/handle. At bar- handwashing sink with broken drain pipe.
Jan 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
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.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed black watch from his wrist.
Food stored on floor. One box of food inside walk in freezer, employee placed on shelf
Aug 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
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.
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.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Two hood filters along the cook line.
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.