Cheesecake Factory (The)
Last inspected: Mar 9, 2026
82
Score
Across the available record, Cheesecake Factory (The) has 13 inspections on file, the first dated 2022. The latest inspection on file is from Mar 9, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
“Equipment and utensils not properly air-dried - wet nesting” accounts for the largest share of issues, appearing four times across the record.
Compared to the broader Pembroke Pines restaurant scene, where the average is 79, this is a stronger showing. The record reflects steady performance over time.
13
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 9, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
82
Nov 18, 2025
Complaint Full
3 minor violations.
View 3 violations
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
86
Mar 28, 2025
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. 2) two cooling drawers-; shrimps (52F - Cold Holding); calamari (49F - Cold Holding). Per Chef food held less than 4 hours, food moved to walk in freezer for a quick chill.. **Corrective Action Taken**
03A-02-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Metallic containers stacked wet, employee moved from piles to allow air dry. **Corrected On-Site**
24-08-4
82
Feb 10, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam- cook line- black beans (121F - Hot Holding), per employee food hot held less than two hours, employee reheated on stove 181F. **Corrected On-Site**
03B-01-6
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 touched garbage trash, changed gloves and proceeded to serve ready to eat fries, without washing hands, manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site**
12A-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cleaning equipment storage rack - food containers soiled in storage area. Operator moved to be re washed and sanitize during inspection.
22-02-4
67
Oct 21, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Two pair of tongs and one cooking spatula on soiled surface in cook line, employees removed to be washed and sanitized **Corrected On-Site**
10-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Door of walk in freezer.
14-69-4
90
Jan 26, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.food not prepared or portioned today. Pasta station; chorizo (47F - Cold Holding); cooked sparragus (50F - Cold Holding); roasted tomatoes (46F - Cold Holding). Per operator food held less than 4 hours, observed food stored on lower drawer, plastic piece of sausage package blocking air flow, employee removed, second temperature (41F-42F) in all food items. **Corrected On-Site**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects by soda nozzles -front counter- outside of kitchen area. Employee cleaned and sanitized area, after one hours, not flying insect activity. **Corrected On-Site**
35A-02-6
Basic - Equipment and utensils not properly air-dried - wet nesting. Metallic containers stacked wet on several piles, Employee star removing containers to allow air dry. **Corrective Action Taken** **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. - walk in freezer door is not closing properly.
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on door and curtains
14-69-4
64
Sep 28, 2023
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Metal container stacked wet on shelves of cleaning equipment storage rack, in dishwasher area. **Warning** - From follow-up inspection 2023-09-28: Observed same **Time Extended**
24-08-4
95
Sep 25, 2023
Complaint Full
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. yellow cheese sauce (112F - Hot Holding), observed food stored on double panel, per chef food hot held less than two hours, cheese sauce re heated to 172F. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. -Salad station ; hard boiled egg salad (55F - Cold Holding); cut lettuce (50F - Cold Holding). -Pizza station ; mozzarella shredded cheese (51F - Cold Holding); diced tomatoes (48F - Cold Holding); mix shredded cheese (47F - Cold Holding) -6 cooling drawers- marinated chicken breast (48F - Cold Holding); veggie burgers (47F - Cold Holding); mozzarella shredded cheeses (50F - Cold Holding) -Sautéed station; garlic butter (49F - Cold Holding); bean sprouts (48F - Cold Holding) per Chef, food held less than 4 hours, employee add ice for a quick chill, advised operator to monitor temperature of each cooling unit, mentioned above. **Corrective Action Taken** **Warning**
03A-02-5
Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Observed dirty metal containers staked among cleaning containers . **Warning**
24-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal container stacked wet on shelves of cleaning equipment storage rack, in dishwasher area. **Warning**
24-08-4
67
Sep 15, 2023
Complaint Full
No violations found.
100
Jun 28, 2023
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. **Warning** - From follow-up inspection 2023-06-28: Observed same **Time Extended**
27-06-4
90
Jun 27, 2023
Complaint Full
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Two dead flying insects by expo station, above containers of straws ,mint leaves and lemons. No food stored inside. - 5 live flying insects around soda dispensers by expo station. Outside of kitchen area. Employees removed all flying insects, cleaned and sanitized area. **Warning**
35A-02-6
High Priority - Food placed in soiled container/equipment. Sautéed station, Swiss sliced cheese stored in dirty container, with build up of food debris. Manager removed dirty container. **Corrective Action Taken** **Warning**
08B-27-4
Intermediate - No hot running water at three-compartment sink. **Warning**
27-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle by expo area, employee removed nozzles to be clean and sanitized **Corrected On-Site** **Warning**
22-02-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom shelf of RIC, in rear kitchen, employee cleaned and sanitized **Corrected On-Site** **Warning**
22-16-4
Basic - Single-service articles stored on a soiled surface. To go lids on dirty surface under expo counter, employee removed lids, cleaned and sanitized area. **Corrected On-Site** **Warning**
25-17-4
55
May 4, 2023
Complaint Full
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Jul 29, 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 9, 2026. The public record contains 13 inspections in total.
What is the most common violation at Cheesecake Factory (The)?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited four times, more than any other issue at Cheesecake Factory (The).
How does Cheesecake Factory (The) compare to other restaurants in Pembroke Pines?
Cheesecake Factory (The) most recently scored 82 out of 100, which is higher than the Pembroke Pines average of 79.
Has Cheesecake Factory (The)'s inspection record improved over time?
Results have been roughly steady. Inspections at Cheesecake Factory (The) have averaged around three 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 four times per year on average.
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