Cheesecake Factory (The)
Last inspected: Apr 17, 2026
86
Score
The health department has logged 13 inspections at Cheesecake Factory (The), the earliest from 2022. On Apr 17, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
Cheesecake Factory (The)'s latest score of 86 sits above the Sunrise average of 78. Taken together, the history is a positive one.
13
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Apr 17, 2026
Complaint Full
3 minor violations.
View 3 violations
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on rack across from dishwashing machine. Removed and dried during inspection. **Corrected On-Site**
24-08-4
Basic - Floor area covered with standing water. Next to dishwashing machine and under triple sink.
36-22-4
Basic - Walk in cooler Floor soiled. Cleaned during inspection. **Corrected On-Site**
36-73-4
86
Mar 4, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Food Received at Proper Temperature
FL-12
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
78
Oct 27, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
67
Jun 19, 2025
Routine - Food
No violations found.
100
Jun 18, 2025
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by front counter area- Ranch dressing 46-50F- cold holding, creamer 47F- cold holding, butter 46-48F- cold holding - food not prepared or portioned today- food out of temperature for 3 hours- operator moved to walk in cooler to quick chill. At cookline area- at multiple reach in coolers -cut tomatoes 50F- cold holding, chopped lettuce 49-50F- cold holding. #4 raw salmon 46-49F - cold holding, Raw shrimp 46-48F- cold holding, chopped tomatoes 49F - Cold Holding); cooked beans 50F- Cold Holding; blue cheese 49-50F - Cold Holding; pico (49-54F- Cold Holding); cooked onions (49-52F - Cold Holding; pico (41F - Cold Holding);#7 garlic sauce (45-56F - Cold Holding); chopped tomatoes (42F - Cold Holding); black beans (51F- Cold Holding); salsa 47-50F- cold holding, cut cherry tomatoes (47-49F- cold holding ; spring mix (49F - Cold Holding); beans (41F - Cold Holding); ranch (45F - Cold Holding); raw chicken (49-51F - Cold Holding); sliced tomatoes (50-53F - Cold Holding); stuffed mushrooms (47-50F - Cold Holding); cooked green beans (50F- Cold Holding); raw burger (49F - Cold Holding); raw steak 47F-50F - Cold Holding); raw chicken 47-53F- cold holding , egg wash 50F- cold holding, sliced cheese 50-52F - Cold Holding); ; crab 46-50F- cold holding , raw shrimp 46-51F- cold holding , raw chicken (47-52F- cold holding, tuna (47F - Cold Holding); Coleslaw (50F- cold holding, chicken balls (47F-53F - Cold Holding); cheese (47F - Cold Holding)- food not prepared or portioned today- food out of temperature for 3 hours- operstor placed ice bags on food to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. At cookline- employee touched face then grabbed clean cooking utensil and plated food for order without washing their hands - educated operator - employee washed hands, **Corrected On-Site** **Warning**
12A-25-4
High Priority - Live, small flying insects found At large dry storage area- approximately 3 small flying insects landing on silver service items and boxes of food. At small dry storage area approximately 3 small flying insects landing on boxes of single service containers. **Warning**
35A-02-7
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer raw chicken not commercially packaged - operator removed and stored properly. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline in pan near flattop area-Cooked mushrooms 78-90F- hot holding- food out of temperature for 2 bourse operator moved to Walk in cooler to quick chill. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. At front counter area- employee dumped coffee in hand sink. **Warning**
31A-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bags stored over single service items at dry storage - operator removed. **Corrected On-Site** **Warning**
40-06-5
41
Dec 13, 2024
Complaint Full
No violations found.
100
Dec 12, 2024
Complaint Full
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in cooler across from fryer station spicy tuna (47F - Cold Holding); Mac and cheese balls (47F - Cold Holding); cheese (47F - Cold Holding); plantains (49F - Cold Holding); cooked potatoes (47F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for approximately 45 mins. Ice placed in other cooler to cool down. **Corrective Action Taken** **Warning**
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 and the time removed from temperature control cannot be determined. Observed on cook line grilled onion held on time as a public health control for safety not time marked. **Warning**
03F-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk-in cooler grilled onions cooked 12/11 am not date marked. Employee date marked. **Corrected On-Site** **Warning**
02C-02-5
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 scoop handle not stored above ice in bar area. **Warning**
10-01-5
Basic - Old labels stuck to food containers after cleaning. Observed in dish washing area old labels attached to clean pans. **Warning**
16-46-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in bar area next to dish machine. **Warning**
21-12-4
58
Jul 11, 2024
Complaint Full
No violations found.
100
Jul 10, 2024
Complaint Full
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - Observed 3 flying insects flying around dish washing area. - observed 1 flying insect flying around bar area. **Admin Complaint**
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed: - spinach dip (51F @ 3:28- Cooling since 10:30. - cut lettuce (46-51F - Cooling). Items did not make it to 41F within 4 hours. See stop sales.
01B-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 and the time removed from temperature control cannot be determined. Observed milk stored at expo line no time mark. As per PIC, milk has been on line since 11:00am. Time not expired at the time of inspection. PIC voluntarily discarded. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed: - spinach dip (51F @ 3:28- Cooling since 10:30. - cut lettuce (46-51F - Cooling). Items did not make it to 41F within 4 hours. See stop sales.
03D-06-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl scoop floor from flour bin in storage area. PIC removed bowl. **Corrected On-Site**
14-01-5
Basic - Soiled dry wiping cloth in use. Observed soiled wiping cloth stored under in use utensils. PIC removed wiping cloth and educated employee. **Corrected On-Site**
21-10-4
45
Mar 11, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Dairy cooler: observed opened box of raw liquid egg stored above cheese and next to yogurt in walk-in cooler. PIC discarded liquid egg white. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked tomatoes (47F - Cold Holding, second temperature 37F), calamari (42-45F - Cold Holding, second temperature 37F). Per operator, items were not prepared or portioned today. Items have been out of temperature for approximately 30mins. Items placed in cooler to rapid cool. **Corrected On-Site**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta prepared more than 24hours not date marked. PIC date marked. **Corrected On-Site**
02C-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedure for items held on time as a public health control for safety. Form sent to operator to be completed. Operator completed form. **Corrected On-Site**
03F-10-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed avocados stored next to ready to eat items in low boy.
08B-17-4
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 equipment handle stored in corn in low bow cooler across from cooking unit. PIC removed. **Corrected On-Site**
10-01-5
55
Oct 23, 2023
Routine - Food
4 minor violations.
View 4 violations
Basic - In-use tongs stored on equipment door handle between uses. Main kitchen prep area- observed tongs hanging on water pipe. Operator removed tongs. **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Main kitchen prep area reach in cooler- observed scoop with handle being stored inside crab cake mix. Operator removed scoop. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line sauté station- observed utensils being stored inside container or standing water at 81 degrees F. Operator removed water and utensils. **Corrected On-Site**
10-07-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen prep area- observed soiled wiping cloths on preparation tables. Operator removed wiping cloths. **Corrected On-Site**
21-09-4
82
Mar 22, 2023
Complaint Full
No violations found.
100
Aug 1, 2022
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near prep area or dish washing machine. Operator provided. **Corrected On-Site**
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpack stored on dry storage shelf next to single use cups. Operator removed. **Corrected On-Site**
40-06-5
86
Frequently Asked Questions
When was Cheesecake Factory (The) last inspected?
The most recent health inspection at Cheesecake Factory (The) on file is from Apr 17, 2026. The public record contains 13 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 Sunrise?
Cheesecake Factory (The) most recently scored 86 out of 100, which is higher than the Sunrise average of 78.
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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