Cheesecake Factory (The)
Last inspected: Mar 4, 2026
47
Score
Across the available record, Cheesecake Factory (The) has 10 inspections on file, the first dated 2022. The most recent visit was on Mar 4, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded four times.
Cheesecake Factory (The)'s latest score of 47 falls below the Palm Beach Gardens average of 81. There are enough flags in the record to merit a second thought.
10
Inspections
4
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 4, 2026
Complaint Full
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken and without washing hands employee handled bread, discussed with operator employee washed hands and changed gloves. **Corrected On-Site**
12A-12-4
High Priority - 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. In reach in low boy cooler raw chicken stored in top drawer with no physical barrier between top and bottom with French fries stored on bottom drawer, discussed with operator to correct storage of products. **Repeat Violation** **Admin Complaint**
08A-13-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at cook line handled trash can and without washing hands and changing gloves employee handled container of coleslaw, discussed with operator employee changed gloves and washed hands. **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line French fries (117F - Hot Holding) per operator product prepared less than 30 minutes ago, discussed with operator hot holding requirements. Operator chose to discard product. **Corrected On-Site**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler at cook like Portioned chicken (51F - Cooling) at 2:00 since 12:00 to 50F at 2:35, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to walk in cooler to chill. **Corrective Action Taken**
03D-15-4
Basic - Old labels stuck to food containers after cleaning. In walk in cooler egg roll filling container with old label of another food product p, discussed with operator to remove old labels during cleaning.
16-46-4
47
Feb 17, 2026
Routine - Food
4 critical violations.
View 4 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and after without washing hands employee handled clean and sanitized dishes, discussed with chef employee washed hands. **Corrected On-Site**
12A-25-4
High Priority - 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. In reach in low boy cooler under grill raw salmon stored in top drawer with no physical barrier between top and bottom with cooked beans stored on bottom drawer, discussed with operator who corrected storage of products. **Corrected On-Site**
08A-13-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler Raw chicken stored directly over cooked ham and butter, discussed with operator who corrected storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at entrance to cook line over stacked spinach dip (49F - Cold Holding) per chef product not portioned or prepared today and held in unit for approximately 1 hour, discussed with operator who moved product to freezer to rapid chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
55
Aug 4, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Uncooked burger meat mixed with cheese over cooked soup in walk-in cooler; stored properly **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (47F - Cold Holding); in drawers at cook line As per operator food not prepared or portend today; food out of temperature for approximately 1 hour; moved in ice Spinich dip (45F - Cold Holding)by toaster oven at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hour; moved into a deeper pan and placed in ice; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- water at 92 F at cook line ; discarded **Corrected On-Site**
10-07-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Food storage container cracked - butter sauce at prep station a5 the back of the kitchen
14-38-4
64
Dec 4, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
64
Jul 24, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
82
Jul 23, 2024
Routine - Food
4 critical violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spinach dip (41-49F - Cold Holding); cooler by pizza oven; marinara (42-47F - Cold Holding); roasted tomatoes (42-47F - Cold Holding); cheese (42-46F - Cold Holding); tomato bruschetta (41-49F - Cold Holding) in coolers at cook line ; as per operator foods not prepared or portioned today; foods overstocked; operator made smaller portions; food out of temperature for approximately 1 hour; **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At dry storage area adjacent to prep area at back of the kitchen; observed approximately eight flies. Flies were located mostly at the top shelf which had boxes of coffee. Observe flies landing on coffee in boxes. Operator cleaned areas. **Corrected On-Site** **Warning**
35A-02-6
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. Employee loaded dirty dishes to the dishwasher then unloaded the dish machine touching sanitized dishes without changing gloves and washing hands. Employee touched soiled cloth towel wiping the food prep area, took gloves off, walked in the walk-in cooler, Employee returned put and new pairs of gloves before working with food without washing hands. Operator educated employees, employees washed hands then put new gloves on **Corrected On-Site** **Warning**
12A-13-4
High Priority - Toxic substance/chemical improperly stored. At Cook line; bucket containing sanitizer was held beside food items and utensils Operator removed **Corrected On-Site** **Warning**
41-10-4
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. At cook line;Utensils stored in dipper well with not sufficient velocity to clean food particles; operator unable to fix; water discarded; **Warning**
10-03-4
Basic - Dead roaches on premises. At entrance to Cookline; one dead roaches was observed. Operator cleaned **Corrected On-Site** **Warning**
35A-03-4
Basic - Equipment in poor repair. At Cook line; Cutting boards dented **Warning**
14-11-5
Basic - Food stored in a location that is exposed to splash/dust. Open boxes of cheesecake and desserts stored under dripping condensed line in Walk-in freezer. Water dripping from the vents at cook line; **Warning**
08B-36-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation** **Warning**
14-69-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink cup in reach at expo line. Operator removed **Corrected On-Site** **Warning**
12B-13-4
Basic - Standing water in floor At Cookline; Standing water was observed on the floor throughout the length of cookline. **Warning**
29-19-4
39
Feb 16, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seared tuna over crab dip in reach in cooler at prep area; reversed **Corrected On-Site**
08A-05-6
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container- handle touching shredded cheese; stored properly **Corrected On-Site** **Repeat Violation**
10-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottles on prep table at cook line; operator removed **Corrected On-Site**
12B-07-4
Basic - Ice buildup in walk-in freezer; **Repeat Violation**
14-69-4
Basic - Wiping cloth sanitizing solution stored on the floor- at prep station ; operator stored properly **Corrected On-Site**
21-38-4
70
Oct 2, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spinach dip (43-46F - Cold Holding);in cold holding unit by pizza ovens; as per operator food out of temperature for approximately 30 minutes; operator stored food in walk-in cooler to quick chill; **Corrective Action Taken**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Educated manager and advise to carry measuring devises for hot temperature machine;
16-62-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food- operator didn't list the foods used on four hour time in the form; foods listed during inspection ; form used for melted butter; Cajun butter; beef stock; **Corrected On-Site** **Repeat Violation**
03F-10-5
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- handle touching prosciutto Fi Parma in drawer at cook line; removed **Corrected On-Site**
10-01-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container- handle touching cheese in drawers at cook line; removed **Corrected On-Site**
10-06-5
61
Jun 15, 2023
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
29
Aug 24, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Cheesecake Factory (The) last inspected?
The most recent health inspection at Cheesecake Factory (The) on file is from Mar 4, 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 four times, more than any other issue at Cheesecake Factory (The).
How does Cheesecake Factory (The) compare to other restaurants in Palm Beach Gardens?
Cheesecake Factory (The) most recently scored 47 out of 100, which is lower than the Palm Beach Gardens average of 81.
Has Cheesecake Factory (The)'s inspection record improved over time?
Results have been roughly steady. Inspections at Cheesecake Factory (The) have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Cheesecake Factory (The) means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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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