The Cheese Course
Last inspected: Feb 18, 2026
58
Score
The Cheese Course has been inspected 10 times since 2023. The latest inspection on file is from Feb 18, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
The most common issue across all inspections has been “stop sale issued on time/temperature control”, showing up two times.
The city-wide average sits at 77, which The Cheese Course's 58 doesn't quite reach. The record is unremarkable in either direction.
10
Inspections
3
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Potentially Hazardous Food Held at Proper Temperature
FL-16
58
Nov 10, 2025
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
58
Mar 10, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
67
Oct 15, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed all TCS foods items cold held in flip top cooler temps at the following temperature: cheese (56F - Cold Holding); cut tomatoes (57F - Cold Holding); tuna salad (57F - Cold Holding); chicken salad (58F - Cold Holding); mango salad (58F - Cold Holding). See stop sale. **Warning** - From follow-up inspection 2024-10-15: At the time of callback inspection, cut tomatoes cold held at 44F. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of brown like substance buildup on can opener blade. **Warning** - From follow-up inspection 2024-10-15: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -Observed flip top cooler at front line ambient temperature at 58F. **Warning** - From follow-up inspection 2024-10-15: At the time of callback inspection, Observed flip top cooler at front line ambient temperature at 50F **Admin Complaint**
14-11-5
74
Oct 14, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed all TCS foods items cold held in flip top cooler temps at the following temperature: cheese (56F - Cold Holding); cut tomatoes (57F - Cold Holding); tuna salad (57F - Cold Holding); chicken salad (58F - Cold Holding); mango salad (58F - Cold Holding). **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed all TCS foods items cold held in flip top cooler temps at the following temperature: cheese (56F - Cold Holding); cut tomatoes (57F - Cold Holding); tuna salad (57F - Cold Holding); chicken salad (58F - Cold Holding); mango salad (58F - Cold Holding). See stop sale. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of brown like substance buildup on can opener blade. **Warning**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed an unlabeled spray bottle with bleach at 3 compartment sink. Operator labeled container. **Corrected On-Site** **Warning**
41-17-4
Basic - Equipment in poor repair. -Observed flip top cooler at front line ambient temperature at 58F. **Warning**
14-11-5
Basic - Floor area(s) covered with standing water next to walk in cooler. **Warning**
36-22-4
55
Mar 14, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
78
Dec 7, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched garbage can then continued Preparing food. (Chicken salad)
12A-29-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee used to fill drinking water jug
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bathroom door left open other than during cleaning or maintenance.
32-02-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
67
May 17, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2023-05-17: **Time Extended**
16-62-1
90
May 16, 2023
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced roasted peppers (52F - Cold Holding); cooked chicken breast (50F - Cold Holding); hummus (50F - Cold Holding ); whipped cream cheese (50F - Cold Holding); stuffed grape leaves (50F - Cold Holding); roasted red beets (50F - Cold Holding) not prep or portion today per operator items held in cooler approximately more than 24 hours. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Ambient temperature 50F in flip top cooler sliced roasted peppers (52F - Cold Holding); cooked chicken breast (50F - Cold Holding); hummus (50F - Cold Holding ); whipped cream cheese (50F - Cold Holding); stuffed grape leaves (50F - Cold Holding); roasted red beets (50F - Cold Holding) not prep or portion today per operator items held in cooler approximately more than 24 hours. See stop sale **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed tomato slicer in hand washing sink. Operator removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No soap provided at handwash sink next to three compartment sink. **Warning**
31B-03-4
55
Feb 17, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator diluted by dumping majority of solution and adding more water retesting at 50ppm. **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (49°F - Cold Holding) In flip top cooler next to steam table. Tomatoes were stored high above fill line of container. Operator removed excess and stored in reach-in cooler. **Corrective Action Taken**
03A-02-5
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
70
Frequently Asked Questions
When was The Cheese Course last inspected?
The most recent health inspection at The Cheese Course on file is from Feb 18, 2026. The public record contains 10 inspections in total.
What is the most common violation at The Cheese Course?
Across the inspection record, “stop sale issued on time/temperature control” has been cited two times, more than any other issue at The Cheese Course.
How does The Cheese Course compare to other restaurants in Plantation?
The Cheese Course most recently scored 58 out of 100, which is lower than the Plantation average of 77.
Has The Cheese Course's inspection record improved over time?
Results have been roughly steady. Inspections at The Cheese Course have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Cheese Course 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 The Cheese Course inspected?
Based on the inspection history on file, The Cheese Course is inspected around three times per year on average.
Nearby Restaurants