CHEDDARS SCRATCH KITCHEN #2208
18600 VETERANS BLVD, PORT CHARLOTTE, FL 33954
License #1802037
🍽️ American ℹ️Sign in to watch restaurants and track them on your watchlist.
Solid Health Score
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CHEDDARS SCRATCH KITCHEN #2208 in PORT CHARLOTTE currently holds an InspectFL Health Score of 90 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 21, 2026. Across those visits, inspectors documented 5 total violations — 2 critical, 1 major, 2 minor.
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What stands out in this inspection history
The latest inspection on August 21, 2026 shows 5 observation rows: 2 critical, 1 major, and 2 minor.
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What do locals think?
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Would you eat here?
CHEDDARS SCRATCH KITCHEN #2208 looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [31B-04-4] No handwashing sign provided at a hand sink used by food employees in the mens restroom.
- [21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored next to packaged crackers on the server expo line. The operator properly stored the sanitizer bucket.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (48F - Cold Holding); sliced cheese (51F - Cold Holding) in the upper rail section of the reach in cooler at the entrance to the cook line. The operator placed ice bags on the above foods for cooling. Observed cut watermelon (48F - Cold Holding) in a condiment tray behind the bar. The operator placed ice on the watermelon for cooling.
- [22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the maximum temperature for the high temperature sanitizer dishmachine at 157F after running four cycles. The operator reset the breaker on the hot water booster. Observed the dishmachine temperature at 160F.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed a black mold-like substance on the lemonade dispenser nozzle at the server beverage station. The operator cleaned and sanitized the nozzle.
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