CHEDDAR'S SCRATCH KITCHEN #2176

Name: CHEDDAR'S SCRATCH KITCHEN #2176
Address: 4065 SW COLLEGE ROAD, OCALA, FL, 34474, US
Rating: 57.5

4065 SW COLLEGE ROAD, OCALA, FL 34474

License #5203056

🍽️ American ℹ️

57.5 Grade F / 100

Failing Health Score

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Latest inspection

May 1, 2026 · 9 findings · 3 critical

Routine - Food

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Quick take

CHEDDAR'S SCRATCH KITCHEN #2176 in OCALA currently holds an InspectFL Health Score of 57.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on May 1, 2026. Across those visits, inspectors documented 52 total violations — 15 critical, 9 major, 28 minor.

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The latest inspection on May 1, 2026 shows 9 observation rows: 3 critical, 2 major, and 4 minor.

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CHEDDAR'S SCRATCH KITCHEN #2176 has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

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Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine. Exterior and interior of dish machine in dish area.
[31B-04-4] 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.
[23-03-4] 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.
[08B-12-5] Stored food not covered. Pan of rice on rolling rack in walk-in cooler. Manager placed pan over rice.
[01B-28-5] 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.
[12A-07-5] 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.
[03A-02-5] 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).
[22-02-4] 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.
[02C-02-5] 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.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. At the cook line, bowl no handle inside flour container, manager moved.
[50-09-4] Current Hotel and Restaurant license not displayed. Near bathrooms, expired license display (June 1, 2024).
[40-06-5] 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.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Male employee at the cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above chicken cooler soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Raw chicken cooler.
[08A-13-5] 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
[02C-03-5] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Oil and vinegar dispenser soiled, Manager replaced all.

Disposition: Warning Issued
[14-01-5] 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.
[50-09-4] 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
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
[02D-01-5] 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.
[12A-12-4] 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.
[09-01-4] 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.
[01B-03-5] 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.

Disposition: Warning Issued
[08B-49-4] 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.
[36-22-4] Floor area(s) covered with standing water. Observed standing water under racks in dry goods storage area
[08B-38-4] Food stored on floor. Observed carton of oil stored on floor on the cook line.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on floor of walk-in-freezer
[23-03-4] 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.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not in use stored in mop bucket water.
[03D-02-5] 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
[09-01-4] 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
[01B-02-5] 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
[03A-02-5] 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.