Cheesecake Factory (The)
Last inspected: Feb 5, 2026
90
Score
Inspectors have visited Cheesecake Factory (The) 10 times, with records going back to 2023. The most recent report on file is from Feb 5, 2026. Low risk means the most recent visit produced few or no significant findings.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
The city-wide average for Fort Lauderdale sits at 80, putting Cheesecake Factory (The) on the better side of that line. The file should reassure diners considering a visit.
10
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
2 minor violations.
View 2 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
90
Nov 10, 2025
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
47
Jun 19, 2025
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
50
Apr 4, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef patty In production walk in cooler. Operator separated **Corrected On-Site**
08A-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen cutting boards.
14-09-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on prep stable with sellable food. Operator removed **Corrected On-Site**
21-44-1
Basic - Stored food not covered. Calamari in seafood cooler not covered. Operator covered **Corrected On-Site**
08B-12-5
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor. Operator elevated **Corrected On-Site**
21-38-4
70
Jan 30, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. 2 bar soda guns. **Warning** - From follow-up inspection 2025-01-30: Observed same. **Time Extended**
29-17-4
95
Jan 29, 2025
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
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. Walk in #1 - cream - cooling 1 hour at 10am (83-101F) at 10:40am 75-102F. At this rate proper cooling will not occur. Observed item in tall plastic container. Operator placed item in sheet pan and moved to freezer to quick chill. **Corrective Action Taken** **Warning**
03D-01-5
High Priority - Employee entered prep area, put on gloves and began working with ready to eat food without first washing hands. Reviewed proper hand washing and employee properly washed hands. **Corrected On-Site** **Warning**
12A-16-4
High Priority - 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. Cookline - left to right - #1 left unit - drawers - cut tomatoes (45-47F); cooked beans (48F); cut cabbage (45-47F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left to right - #1 left unit - drawers - cut tomatoes (45-47F); cooked beans (48F); cut cabbage (45-47F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in #1 - cream - cooling 1 hour at 10am (83-101F) at 10:40am 75-102F. At this rate proper cooling will not occur. Observed item in tall plastic container. Operator placed item in sheet pan and moved to freezer to quick chill. **Corrective Action Taken** **Warning**
03D-15-4
Basic - Waste line missing at soda gun holster. 2 bar soda guns. **Warning**
29-17-4
47
Jun 10, 2024
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - 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...stuffed mushrooms 58F, mozzarella cheese 48F, cooked mushrooms 51F in tall pizza dough reach in cooler at kitchen, food not prepped or portion today , food being held more than 4 hours , and milk 50F, cheese 46F, raw chicken 50F yogurt 50 F , half and half 50F in prep walk in cooler , per manager some food being held less than 4 hours ,some are more ,food not prepped or portion today , food being held more than 4 hours , ... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....heavy pasta creamer 46F at walk in cooler , cooling dipper container with covered , per chef food was cooked yesterday.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...stuffed mushrooms 58F, mozzarella cheese 48F, cooked mushrooms 51F in tall pizza dough reach in cooler at kitchen, food not prepped or portion today , food being held more than 4 hours , and milk 50F, cheese 46F, raw chicken 50F , yogurt 50 F , half and half 50F in prep walk in cooler , per manager some food being held less than 4 hours ,some are more ,food not prepped or portion today , food being held more than 4 hours , stop sale issue . Employee discarded food and removed food to another acceptable cooler . Home made dressings 56F, heavy cream 49F, salsa 50F, sour cream 50F, marinara sauce 51F all food stored to sauté cold well , pasta cold well at kitchen, food not prepped or portion today , food being held less than 4 hours . Employee time marked. ..... **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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.. slice butter at server station being held less than 4 hours . Employee time marked. **Corrected On-Site**
03F-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....heavy pasta creamer 46F at walk in cooler , cooling dipper container with covered , per chef food was cooked yesterday. Stop sale issue . Employee discarded food . **Corrective Action Taken**
03D-02-5
Basic - Trash receptacles not provided where needed in establishment at front line .
33-06-4
Basic - Wiping cloth sanitizing solution stored on the floor at kitchen, employee properly stored .
21-38-4
50
Apr 30, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...butter 69F in room temperature, corn salsa, 55F, cheese 57F at bread station , food not prepped or portion today. Food being held less than 4 hours , employee time marked . **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing...stored container in handwashing sink at kitchen. Employee removed container. **Corrected On-Site**
31A-11-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at cook line at pizza station.
27-16-5
Basic - No handwashing sign provided at a hand sink used by food employees at cook line .
31B-04-4
Basic - Ice buildup inwalk-in freezer. **Repeat Violation**
14-69-4
64
May 4, 2023
Routine - Food
5 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
78
Jan 6, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
55
Frequently Asked Questions
When was Cheesecake Factory (The) last inspected?
The most recent health inspection at Cheesecake Factory (The) on file is from Feb 5, 2026. The public record contains 10 inspections in total.
What is the most common violation at Cheesecake Factory (The)?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Cheesecake Factory (The).
How does Cheesecake Factory (The) compare to other restaurants in Fort Lauderdale?
Cheesecake Factory (The) most recently scored 90 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Cheesecake Factory (The)'s inspection record improved over time?
Results have been roughly steady. Inspections at Cheesecake Factory (The) have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Cheesecake Factory (The) means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Cheesecake Factory (The) inspected?
Based on the inspection history on file, Cheesecake Factory (The) is inspected around three times per year on average.
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