Cheesecake Factory
Last inspected: Mar 11, 2026
74
Score
Cheesecake Factory has been inspected 17 times since 2022. The newest entry in the record is dated Mar 11, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent visits have flagged more than earlier ones: around six violations per visit lately, up from roughly two violations before.
“No soap provided at handwash sink” accounts for the largest share of issues, appearing three times across the record.
Restaurants in Orlando average 79, so Cheesecake Factory trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
17
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 11, 2026
Complaint Full
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At server station near expo **Corrected On-Site** - From follow-up inspection 2026-03-09: **Time Extended** - From follow-up inspection 2026-03-11: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in cheese on cookline **Corrected On-Site** - From follow-up inspection 2026-03-09: **Time Extended** - From follow-up inspection 2026-03-11: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In shedded cheese at salad station - From follow-up inspection 2026-03-09: **Time Extended** - From follow-up inspection 2026-03-11: **Time Extended**
10-06-5
Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Avocados on cookline, evidenced by stickers on fruit - From follow-up inspection 2026-03-09: **Time Extended** - From follow-up inspection 2026-03-11: **Time Extended**
08B-39-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Cooler drawers at fry station - From follow-up inspection 2026-03-09: **Time Extended** - From follow-up inspection 2026-03-11: **Time Extended**
29-49-6
74
Mar 9, 2026
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (51F - Cold Holding) top of make table near grill. In unit less then four hours, item above chill line. Operator will exchange for cold product. cookline cooler drawers sautee station (); green beans (60F - Cold Holding); asparagus (60F - Cold Holding); diced tomatoes (60F - Cold Holding); roadted garlic (60F - Cold Holding); shredded cheese (60F - Cold Holding) in unit less then four hours, operator moved items to freezer Pasta station; alfredo (51-43F - Cold Holding); heavy cream (45F - Cold Holding) double panned, operator will exchange with cold product **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2026-03-09: Asparagus 48F, coleslaw 48F, shredded cheese 48F, pasta 48F. sauté station drawers, fry station drawers ambient temperature 48°F **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At server station near expo **Corrected On-Site** - From follow-up inspection 2026-03-09: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Avocados on cookline, evidenced by stickers on fruit - From follow-up inspection 2026-03-09: **Time Extended**
08B-39-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Cooler drawers at fry station - From follow-up inspection 2026-03-09: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in cheese on cookline **Corrected On-Site** - From follow-up inspection 2026-03-09: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In shedded cheese at salad station - From follow-up inspection 2026-03-09: **Time Extended**
10-06-5
64
Mar 4, 2026
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (51F - Cold Holding) top of make table near grill. In unit less then four hours, item above chill line. Operator will exchange for cold product. cookline cooler drawers sautee station (); green beans (60F - Cold Holding); asparagus (60F - Cold Holding); diced tomatoes (60F - Cold Holding); roadted garlic (60F - Cold Holding); shredded cheese (60F - Cold Holding) in unit less then four hours, operator moved items to freezer Pasta station; alfredo (51-43F - Cold Holding); heavy cream (45F - Cold Holding) double panned, operator will exchange with cold product **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At server station near expo **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in cheese on cookline **Corrected On-Site**
14-01-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In shedded cheese at salad station
10-06-5
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados on cookline, evidenced by stickers on fruit
08B-39-4
Basic - Standing water in bottom of reach-in-cooler. Cooler drawers at fry station
29-49-6
64
Dec 1, 2025
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blanched asparagus (47F - Cold Holding) cooler drawer cookline grill side. Operator placed in freezer to rapid cool **Corrective Action Taken**
03A-02-5
Intermediate - No soap provided at handwash sink. At cookline
31B-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. reach in coolers in prep room
22-16-4
74
Sep 5, 2025
Complaint Partial
No violations found.
100
Aug 22, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - 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 bartender handle sliced oranges with bare hands. Operator coached employee **Corrective Action Taken** - From follow-up inspection 2025-08-22: **Time Extended**
09-01-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw squid and raw shrimp over cooked pork in cooler drawer at fry station **Corrected On-Site** - From follow-up inspection 2025-08-22: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At server station at bar **Corrected On-Site** - From follow-up inspection 2025-08-22: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Low boy at server station **Corrected On-Site** - From follow-up inspection 2025-08-22: **Time Extended**
29-49-6
64
Aug 19, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - 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 bartender handle sliced oranges with bare hands. Operator coached employee **Corrective Action Taken**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw squid and raw shrimp over cooked pork in cooler drawer at fry station **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front of cooler drawer at pasta station. Operator discarded cook-line pasta drawers- crispy rice (47F - Cold Holding); shredded cheese (47F - Cold Holding); butter (47F - Cold Holding); pasta (47F - Cold Holding) operator states items in units less then 4 hours, discarded **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At server station at bar **Corrected On-Site**
31B-02-4
Basic - Standing water in bottom of reach-in-cooler. Low boy at server station **Corrected On-Site**
29-49-6
55
Jan 17, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over pizza dough in walk-in freezer **Corrected On-Site** - From follow-up inspection 2025-01-17: **Time Extended**
08A-02-6
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over corn on the cob in walk-in cooler **Corrected On-Site** - From follow-up inspection 2025-01-17: **Time Extended**
08A-05-6
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cookline, , at dish over clean dishes **Corrected On-Site** - From follow-up inspection 2025-01-17: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Rusted at reach-in coolers, bakery and prep. - From follow-up inspection 2025-01-17: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Prep Reach-in cooler - From follow-up inspection 2025-01-17: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Soufflé cups at server station. To go drink lids at bar **Corrected On-Site** - From follow-up inspection 2025-01-17: **Time Extended**
25-06-4
61
Jan 15, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over pizza dough in walk-in freezer **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over corn on the cob in walk-in cooler **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter and garlic butter and garlic (49-41F - Cold Holding); herb butter (50F - Cold Holding); ricotta cheese (44-46F - Cold Holding) pasta station. Items over the fill line, in unit Less then 2 hours, operator removed excess product **Corrective Action Taken** **Warning**
03A-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cookline, , at dish over clean dishes **Corrected On-Site**
12B-07-4
Basic - Hole in or other damage to wall. Rusted at reach-in coolers, bakery and prep.
36-24-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Prep Reach-in cooler
14-33-4
Basic - Single-service articles not stored inverted or protected from contamination. Soufflé cups at server station. To go drink lids at bar **Corrected On-Site**
25-06-4
52
Jul 26, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Server handled soiled dishes or utensils and then picked up clean dishes without washing hands. Operator coached employee **Repeat Violation** - From follow-up inspection 2024-07-24: **Time Extended** - From follow-up inspection 2024-07-26: **Time Extended**
12A-02-4
High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook handle raw ground beef then touch hamburger bun. Operator coached employee on proper gloved change **Corrective Action Taken** - From follow-up inspection 2024-07-24: **Time Extended** - From follow-up inspection 2024-07-26: **Time Extended**
12A-09-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Second hand sink on left of cookline - From follow-up inspection 2024-07-24: **Time Extended** - From follow-up inspection 2024-07-26: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. As evidenced by stickers on cut avocado on cookline **Repeat Violation** - From follow-up inspection 2024-07-24: **Time Extended** - From follow-up inspection 2024-07-26: **Time Extended**
08B-39-4
64
Jul 24, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
55
Jul 23, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Server handled soiled dishes or utensils and then picked up clean dishes without washing hands. Operator coached employee **Repeat Violation**
12A-02-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook handle raw ground beef then touch hamburger bun. Operator coached employee on proper gloved change **Corrective Action Taken**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ; butter (50F - Cold Holding); sliced tomatoes (47F - Cold Holding); shredded (47F - Cold Holding), on cook line. **Repeat Violation** **Warning**
03A-02-5
Intermediate - No soap provided at handwash sink. Second hand sink on left of cookline
31B-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. As evidenced by stickers on cut avocado on cookline **Repeat Violation**
08B-39-4
55
Jan 10, 2024
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken (52F - Cooling), in walk-in cooler - From follow-up inspection 2024-01-10: **Time Extended**
03D-02-5
High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook handled raw chicken, then changed gloves without washing hands. Coached employee on proper hand washing **Corrective Action Taken** - From follow-up inspection 2024-01-10: **Time Extended**
12A-07-5
High Priority - - From initial inspection : High Priority - 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. Dishwasher handled dirty dishes then clean. Operator coached employee on proper hand washing **Corrective Action Taken** - From follow-up inspection 2024-01-10: **Time Extended**
12A-13-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ahi tuna to be served raw. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-01-10: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken improperly cooled in walk-in **Repeat Violation** - From follow-up inspection 2024-01-10: **Time Extended**
01B-02-5
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Full container covered **Repeat Violation** - From follow-up inspection 2024-01-10: **Time Extended**
03D-15-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar soiled - From follow-up inspection 2024-01-10: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop in raw squid **Corrected On-Site** - From follow-up inspection 2024-01-10: **Time Extended**
10-06-5
Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. As evidenced by stackers on cut avocados on cookline - From follow-up inspection 2024-01-10: **Time Extended**
08B-39-4
35
Jan 9, 2024
Routine - Food
6 critical violations. 2 major violations. 2 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken (52F - Cooling), in walk-in cooler
03D-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook handled raw chicken, then changed gloves without washing hands. Coached employee on proper hand washing **Corrective Action Taken**
12A-07-5
High Priority - 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. Dishwasher handled dirty dishes then clean. Operator coached employee on proper hand washing **Corrective Action Taken**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ahi tuna to be served raw. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken improperly cooled in walk-in **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (58F - Cold Holding); raw chicken (58F - Cold Holding); raw fish (58F - Cold Holding); raw squid (58F - Cold Holding) on cookline at fry station. Operator states in unit less then 3 hours, placed in freezer to chill **Repeat Violation** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar soiled
22-02-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Full container covered **Repeat Violation**
03D-15-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop in raw squid **Corrected On-Site**
10-06-5
Basic - Raw fruits/vegetables not washed prior to preparation. As evidenced by stackers on cut avocados on cookline
08B-39-4
30
Jul 7, 2023
Routine - Food
4 critical violations. 2 major violations. 12 minor violations.
View 18 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta in walk-in cooler overnight, 46-52°F
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Ahi tuna over raw mushrooms in cooler drawer on cook-line. Raw shrimp over tuna to be served raw. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.pasta cooling overnight 46-52°F
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (57F - Cold Holding); compound butter (51F - Cold Holding) on cookline, operator states in unit less then 1 hour. Operator will chill **Corrective Action Taken**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pasta cooled over night stacked in deep covered containers in walk-in
03D-15-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 89°at dish
27-16-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In pinko bin **Corrected On-Site**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. At bar
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled throughout kitchen and cookline
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler drawers soiled at bottom ofunits
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Single door Reach in At pizza station
14-33-4
Basic - Standing water in bottom of reach-in-cooler. In cooler drawers on cookline
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to reachin coolers in prep area, peeling, rust, wall behind dry shelf soiled as well
36-27-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cambro containers in prep area
24-08-4
Basic - Floor soiled/has accumulation of debris. In walk-in freezer
36-73-4
Basic - Food stored on floor. Case of juice on floor in alcohol walk-in **Corrected On-Site**
08B-38-4
25
Oct 26, 2022
Complaint Full
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
47
Jul 21, 2022
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed employees washing out container in hand wash sink at cook line - From follow-up inspection 2022-07-21: **Time Extended**
31A-11-4
90
Frequently Asked Questions
When was Cheesecake Factory last inspected?
The most recent health inspection at Cheesecake Factory on file is from Mar 11, 2026. The public record contains 17 inspections in total.
What is the most common violation at Cheesecake Factory?
Across the inspection record, “no soap provided at handwash sink” has been cited three times, more than any other issue at Cheesecake Factory.
How does Cheesecake Factory compare to other restaurants in Orlando?
Cheesecake Factory most recently scored 74 out of 100, which is lower than the Orlando average of 79.
Has Cheesecake Factory's inspection record improved over time?
No. Recent inspections at Cheesecake Factory have averaged around six violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Cheesecake Factory means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Cheesecake Factory inspected?
Based on the inspection history on file, Cheesecake Factory is inspected around five times per year on average.
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