The Cheesecake Factory
Last inspected: Jul 9, 2025
74
Score
The health department has logged eight inspections at The Cheesecake Factory, the earliest from 2022. On Jul 9, 2025, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have been trending down, averaging around two violations across recent inspections versus roughly seven violations before.
“Raw animal foods not properly separated” comes up most often, recorded two times in the inspection record.
The city-wide average sits at 79, which The Cheesecake Factory's 74 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
8
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jul 9, 2025
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs stored over beef **Corrected On-Site**
08A-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Floor area(s) covered with standing water. Through out kitchen area. **Repeat Violation**
36-22-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from its original container not labeled with common name. **Repeat Violation**
02D-01-5
74
Mar 27, 2025
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 F Drawers ; salmon (50F - 43FCold Holding); shrimp (46F - 39FCold Holding); chicken (46F - 41FCold Holding); raw beef (52F - 43FCold Holding); egg mixture (53F - Cold Holding); pasta (41F - Cold Holding); Second temperature taken at1:33pm All items are placed in the cook line drawers at 10:30am. The temperature was taken at 11:00am and was documented to be 40F. Operator placed all foods in an alternate cooler for a quick cool. **Corrected On-Site** **Repeat Violation**
03A-02-5
Basic - Floor area(s) covered with standing water. Throughout cooking, prep and storage areas.
36-22-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles and shakers containing food removed from its original container not labeled with common.
02D-01-5
78
Dec 11, 2024
Routine - Food
No violations found.
100
Dec 9, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
52
Apr 15, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs over raw beef in reach in cooler, eggs removed **Corrected On-Site**
08A-20-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Liquid eggs in walk-in cooler opened over 24 hours, dated **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator
03F-10-5
Basic - In-use tongs stored on equipment door handle between uses. On grill, removed **Corrected On-Site**
10-20-4
Basic - Water softener salt (food) stored in a location that is not clean and dry. Bags of water softener salt on floor next to stairs, moved to shelf **Corrected On-Site**
08B-74-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin., cleaned during inspection **Corrected On-Site**
22-20-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead insects in wall mounted UV trap next to stairs
35A-06-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
55
Dec 4, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Live, small flying insects in bar area. 4 flies observed in bar area.
35A-02-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area. **Corrected On-Site**
31B-02-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half n half.
02C-03-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 2 backpacks on shelf in dry storage area.
40-06-5
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - Water draining onto floor surface. Dish washer drain.
29-03-4
61
Jun 27, 2023
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
Food Properly Stored/Protected
FL-48
58
Oct 17, 2022
Complaint Full
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Toxic Substances Properly Identified, Stored, Used
FL-32
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
37
Frequently Asked Questions
When was The Cheesecake Factory last inspected?
The most recent health inspection at The Cheesecake Factory on file is from Jul 9, 2025. The public record contains eight inspections in total.
What is the most common violation at The Cheesecake Factory?
Across the inspection record, “raw animal foods not properly separated” has been cited two times, more than any other issue at The Cheesecake Factory.
How does The Cheesecake Factory compare to other restaurants in Clearwater?
The Cheesecake Factory most recently scored 74 out of 100, which is lower than the Clearwater average of 79.
Has The Cheesecake Factory's inspection record improved over time?
Yes. Recent inspections at The Cheesecake Factory have averaged around two violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Cheesecake Factory 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 Cheesecake Factory inspected?
Based on the inspection history on file, The Cheesecake Factory is inspected around three times per year on average.
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