Cheesecake Factory (The)
Last inspected: Mar 3, 2026
55
Score
Public records show 12 inspections at Cheesecake Factory (The) stretching back to 2022. The most recent report on file is from Mar 3, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things are looking better lately, with recent visits averaging around three violations compared to roughly seven violations earlier on.
“Ice buildup in reach-in freezer and/or walk-in freezer” accounts for the largest share of issues, appearing four times across the record.
Cheesecake Factory (The)'s latest score of 55 falls below the Boca Raton average of 74. The record is unremarkable in either direction.
12
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
2 critical violations.
View 2 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
55
Dec 18, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Food Properly Stored/Protected
FL-48
78
Jun 25, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Olives with blue cheese ; (47F - Cold Holding) at front bar in cooler over night. garlic with oil (92F - Cold Holding at cook line with no time stamp.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Olives with blue cheese ; (47F - Cold Holding) at front bar in cooler over night. garlic with oil (92F - Cold Holding at cook line with no time stamp. See stop sale
03A-02-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave greasy and stained with old food from prior day. Chef cleaned microwave **Corrected On-Site**
22-08-4
70
Apr 2, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed sauté onions (76-80F - Cooling)at 2:45 . Per operator cooling since 10:30am. Operator discarded onions. **Corrected On-Site**
03D-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup floor shelving and compressor 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. Observed handle in contact with edamame on cook line. Operator removed **Corrected On-Site**
10-01-5
Basic - Working containers of food removed from original container not identified by common name. Sugar container at bar.
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or other container with no handle used to dispense sugar at bar operator removed, **Corrected On-Site**
14-01-5
67
Aug 27, 2024
Routine - Food
No violations found.
100
Aug 26, 2024
Routine - Food
7 critical violations. 2 major violations. 6 minor violations.
View 15 violations
High Priority - Observed: Dented/rusted cans present. See stop sale. Observed two cans of marshmallows creme dented. Operator removed and discarded. Priority: High Priority
01B-01-4
High Priority - Observed: Employee rubbed hands together for less than 10-15 seconds while washing hands. At cookline area- employee handled solid wiping cloth then proceeded to remove gloved and wash hands for approximately 3 seconds - then proceeded to put on clean glove and plate food for order.- **Corrective Action Taken** Priority: High Priority
12A-17-4
High Priority - Observed: Non-food grade paper/paper towel used as liner for food container. Observed ready to eat strawberries on paper towels at reach in cooler up front where cheesecakes are displayed. Advised operator to use food grade items. Priority: High Priority
14-86-1
High Priority - Observed: Roach activity present as evidenced by live roaches found. At storage area bread shelf- across from small walk in cooler- approximately 8 live roaches crawling on clean containers and wall - operator killed and removed 1 live roach. Priority: High Priority
35A-05-4
High Priority - Observed: 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. Observed at frontline counter roasted corn cooked (60F - Cold Holding); mozzarella (63F - Cold Holding); observed at cooler G salsa (47F - Cold Holding); at cooler G salsa (47F - Cold Holding); items out of temperature for 5 hours -As per operator items not prepped or portioned. Priority: High Priority
01B-02-5
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at frontline counter roasted corn cooked (60F - Cold Holding); mozzarella (63F - Cold Holding) as per operator items not prepped or portioned today. Items have been out of temperature for approximately 5 hours. Observed at cooler G salsa (47F - Cold Holding); at Cooler D raw eggs shelled (46F - Cold Holding); egg whites (45F - Cold Holding) items out of temperature for 5 hours -As per operator items not prepped or portioned. Priority: High Priority
03A-02-5
High Priority - Observed: Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Sinkand Surface 1130 PPM); - operator corrected to 700PPM. **Corrected On-Site** Priority: High Priority
41-27-4
Intermediate - Observed: Handwash sink not accessible for employee use at all times. At hand wash sink by salad station- sanitizer buckets blocking access to sink- operator removed.**Corrective Action Taken** **Corrected On- Site** Priority: Intermediate
31A-09-4
Intermediate - Observed: Handwash sink used for purposes other than handwashing. At dookline- employee dumped sanitizer water down hand wash sink. Priority: Intermediate
31A-11-4
Basic - Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water of 91F at cookline. Priority: Basic
10-07-4
Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet whipping clothes not stored properly. Operator properly stored items,. **Corrected On-Site** Priority: Basic
21-12-4
Basic - Observed: Raw fruits/vegetables not washed prior to preparation. Observed in use avocados with stickers- already washed- operator removed sticker- occurred throughout cook line. Operator properly removed. **Corrected On-Site** Priority: Basic
08B-39-4
Basic - Observed: Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting at air drying rack in front of reach in cooler. Priority: Basic
24-08-4
Basic - Observed: Exterior door has a gap at the threshold that opens to the outside. Priority: Basic
35B-01-4
Basic - Observed: In-use tongs stored on equipment door handle between uses. Observed tongs hanging on grill handle, operator removed items and properly stored items. **Corrected On-Site** Priority: Basic
10-20-4
21
Feb 9, 2024
Routine - Food
No violations found.
100
Oct 6, 2023
Complaint Full
3 minor violations.
View 3 violations
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Main kitchen 1st floor prep room-observed employee water bottle on prep table shelf. Employee discarded water bottle. **Corrected On-Site**
12B-07-4
Basic - Ice buildup in walk-in freezer. Observed on 1st floor walk in freezer.
14-69-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen 1st floor prep area- observed soiled wiping cloth on prep tables. Employee removed wiping cloths. **Corrected On-Site**
21-09-4
86
Aug 21, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
82
Apr 4, 2023
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Partially cooked wings over cooked chicken, chef moved items **Corrected On-Site**
08A-05-6
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Chef adjusted hot water to be 100° and above **Corrected On-Site**
27-16-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chef had employee removed ice buildup **Corrected On-Site**
14-69-4
74
Mar 22, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 8 draw cooling unit on cook-line at cheese, meatballs, tomato,cooked beef (44-47F - Cold Holding), chef said half the items cold others warm in different draws,removed to working cooler and called for maintenance **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken at steam well at 129°. Chef reheated to 165° **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Not enough water pressure at hand-wash sink by the salad line
27-19-4
Basic - Working containers of food removed from original container not identified by common name. Flour, salt, sugar not labeled. Manager labeled **Corrected On-Site**
02D-01-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk-in freezer
14-69-4
61
Oct 4, 2022
Complaint Full
1 critical violation. 4 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
67
Frequently Asked Questions
When was Cheesecake Factory (The) last inspected?
The most recent health inspection at Cheesecake Factory (The) on file is from Mar 3, 2026. The public record contains 12 inspections in total.
What is the most common violation at Cheesecake Factory (The)?
Across the inspection record, “ice buildup in reach-in freezer and/or walk-in freezer” has been cited four times, more than any other issue at Cheesecake Factory (The).
How does Cheesecake Factory (The) compare to other restaurants in Boca Raton?
Cheesecake Factory (The) most recently scored 55 out of 100, which is lower than the Boca Raton average of 74.
Has Cheesecake Factory (The)'s inspection record improved over time?
Yes. Recent inspections at Cheesecake Factory (The) have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Cheesecake Factory (The) 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 (The) inspected?
Based on the inspection history on file, Cheesecake Factory (The) is inspected around four times per year on average.
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