The Cheesecake Factory
Last inspected: Dec 9, 2025
64
Score
Across the available record, The Cheesecake Factory has 12 inspections on file, the first dated 2022. On Dec 9, 2025, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
The pattern that stands out is “ice buildup in reach-in freezer and/or walk-in freezer”, which has been cited four times.
That's lower than the typical Gainesville restaurant, which scores around 75. The full record sits in fairly typical territory for a working restaurant.
12
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 9, 2025
Routine - Food
2 critical violations.
View 2 violations
Employee Health Policies Present
FL-03
Equipment Adequate to Maintain Product Temperature
FL-29
64
Aug 20, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
78
Apr 4, 2025
Complaint Partial
No violations found.
100
Apr 2, 2025
Complaint Partial
No violations found.
100
Feb 5, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
74
Sep 16, 2024
Complaint Full
2 critical violations. 1 major violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: Louis sauce 60° on the cook line. This was moved to an ice bath. This was cooked today, finishing cooking around 10:30.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: the dual compartment hot hold container at the start of the cook line, rice 130°.
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed: the Louisiana sauce base at 90° with a lid tightly sealed, having gone from cooking to a boil, to a food pan, straight to the walk-in cooler, per the sauce chef having made it today. The lid was set ajar, and it will be placed in an ice bath for proper quicker cooling.
03D-15-4
67
Sep 4, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed: expired certificates for employees.
53B-14-5
90
Jan 3, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the electric meat slicer with food debris in multiple places. Staff was then assigned to clean it. **Corrective Action Taken**
22-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed: ice build up in the walk-in freezer, under the pan and shelf below. **Repeat Violation**
14-69-4
86
Aug 10, 2023
Routine - Food
No violations found.
100
Aug 9, 2023
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed: 2 flys in the kitchen in the passage way.
35A-02-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed: a female prep staff dice red bell pepper not for immediate cooking, no gloves. She put on gloves as requested. **Corrected On-Site**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: on the salad prep/make line up front: Sprouts 47, salsa 49, chicken 57. Items brought to the walk-in freezer. Air duct sensor problems are causing air conditioning units to turn off, greatly increasing the ambient air temperature in the kitchen, in various zones. The Air conditioner technicians are already here and working on the multifaceted issues. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed: lack of an irreversible surface temperature taking device available for the high temp dish wash machine. **Repeat Violation**
16-62-1
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build in the walk-in freezer, on the fan shroud and behind. **Repeat Violation**
14-69-4
55
Feb 20, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
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. Observed dish washer load dirty dishes into dishmachine and then pick up clean dishes and put them away without washing hands before picking up clean dishes. Manager was advised and spoke with employee.
12A-13-4
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed one tray of raw shelled eggs cracked and broken in walk-in-cooler. Manager disposed of tray of eggs **Corrected On-Site**
01B-14-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Chicken on the cook line drawer at 46F, employee advised that Chicken had been placed there about 45 minutes earlier front the walk-in-cooler. Other items in drawer were at proper temperatures. Manager placed Chicken back in walk-in-cooler. **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. Observed no measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or container with no handle used to dispense food corn meal and sugar. Manager disposed of bowls. **Corrected On-Site**
14-01-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk-in-freezer on vent cover and on floor **Repeat Violation**
14-69-4
52
Oct 31, 2022
Routine - Food
5 minor violations.
View 5 violations
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in Walk-in Freezer on shelves and floor. **Repeat Violation**
14-69-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels not removed on containers stored on clean ware rack in kitchen **Repeat Violation**
16-46-4
Basic - Packaged foods not properly protected from cuts when the case-overwrap is opened. Observed package of tortillas cut open when no was cut open.
08B-35-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce stored above ready to eat food items in Walk-in Cooler
08B-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle in a food container used to dispense sugar in dry goods storage area
14-01-5
78
Frequently Asked Questions
When was The Cheesecake Factory last inspected?
The most recent health inspection at The Cheesecake Factory on file is from Dec 9, 2025. The public record contains 12 inspections in total.
What is the most common violation at The Cheesecake Factory?
Across the inspection record, “ice buildup in reach-in freezer and/or walk-in freezer” has been cited four times, more than any other issue at The Cheesecake Factory.
How does The Cheesecake Factory compare to other restaurants in Gainesville?
The Cheesecake Factory most recently scored 64 out of 100, which is lower than the Gainesville average of 75.
Has The Cheesecake Factory's inspection record improved over time?
Results have been roughly steady. Inspections at The Cheesecake Factory have averaged around two violations per visit across the recent 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 four times per year on average.
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