The Cheesecake Factory
Last inspected: Mar 23, 2026
52
Score
The Cheesecake Factory has been inspected nine times since 2022. The newest entry in the record is dated Mar 23, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about 10 violations before that.
“Equipment and utensils not properly air-dried - wet nesting” accounts for the largest share of issues, appearing four times across the record.
Compared to other Jacksonville restaurants (averaging 74), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
2
Critical latest
2
Major latest
3
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels used as a liner/ in direct contact with a couple of herbs on cook line. Discussed with operator. Operator is working on getting information to show their white paper towels are food safe product/ paper towel.Operator called the vendor during this inspection and is waiting a call back. **Corrective Action Taken**
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken taquitos, breaded cheese block (44F-46F - Cold Holding) in reach-in cooler drawer across from grill. Operator stated items placed in cooler approximately 45 minutes. Operator placed in walk in freezer to chill. Retemped at end of inspection both foods at 36F-38F **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun and holster in bar area soiled. Also, multiple water spigots on front service line soiled/ has calcium build up. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink on cook line near salad making station blocked with stack of bowls and towels.
31A-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean stacked plastic pans on storage shelf in warewashing area unable to properly air dry. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Observed faucet at hand wash sink middle of cook line in disrepair/ deteriorated/rotted away in areas.
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in multiple ice bins in bar area and front dessert making station.
14-69-4
52
Jul 30, 2025
Complaint Full
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Holster for soda gun in bar area soiled. Also, blade and assembly for lemon/ lime wedges in prep area soiled. Operator asked employees to clean both during this inspection. Also, underside of cappachino machine in dessert area **Corrective Action Taken**
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans and clean lids on storage shelf in warewashing area unable to properly air dry.
24-08-4
Basic - Equipment in poor repair. Gasket on reach-in cooler middle drawer across from sauté station in disrepair/ hanging off at bottom of drawer. Operator stated Gasket repair is due tomorrow.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. gasket on reach-in cooler in hall area by swinging door soiled.
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocado in rice drawer on cook line not washed prior to preparation-sticker still adhered to avocado.
08B-39-4
74
May 13, 2025
Routine - Food
No violations found.
100
May 12, 2025
Routine - Food
5 critical violations. 4 major violations. 6 minor violations.
View 15 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 4 cracked raw shell eggs stored raw shell eggs in walk in cooler. See stop sale.
01B-14-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed high temperature dish machine at 151F-155F. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
22-49-4
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. Observed employee touch face with bare hands and proceeded to handle equipment without washing hands properly. Manager coached employee on hand washing before placing gloves on. **Corrective Action Taken**
12A-25-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flying insects in bar area.
35A-02-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels used to line pan after frying. Observed wiping cloth used to line pan of sauces. Manager removed paper and towel from pans. **Corrected On-Site**
14-86-1
Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. **Warning**
27-24-5
Intermediate - Hot water supply not maintained during peak periods. Observed no hot water for entire establishment. **Warning**
27-18-4
Intermediate - No hot running water at three-compartment sink. Observed no hot water for entire establishment. **Warning**
27-06-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at employee hand sink at 77F. **Warning**
27-16-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing a watch.
13-07-4
Basic - Floor soiled/has accumulation of debris. Observed walk in freezer floor soiled under food racks.
36-73-4
Basic - No hot running water at mop sink. Observed no hot water for entire establishment. **Warning**
27-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers on service line door gaskets soiled.
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed avocados on cook line with stickers on them. Manager will have employee remove and wash properly. **Corrective Action Taken** **Repeat Violation**
08B-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table on cook line. Employee removed and stored properly. **Corrected On-Site**
12B-07-4
23
Dec 13, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter blend on top of oven at 77°. Placed about 30 mins ago. Operator moved item to cooler for rapid cooling. . **Corrective Action Taken** **Repeat Violation**
03B-01-6
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. One cook line employee with no beard guard. **Repeat Violation**
13-04-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
16-46-4
Basic - Plumbing system in disrepair. Water overflowing under Dish machine. Foreign object lodged in drain. Cleared by manger. **Corrected On-Site**
29-08-4
Basic - Stored food not covered. Breads uncovered near dry goods area. Covered by manger. **Corrected On-Site**
08B-12-5
67
Sep 1, 2023
Complaint Full
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Hot and Cold Water Available; Adequate Pressure
FL-25
19
Aug 8, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in alcohol room. Observed one flying insect at entrance of cook line.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler at entrance of kitchen Cooked shredded chicken (48F - Cold Holding); Cooked noodles (48F - Cold Holding). Cooler had an ambient temperature of 50F. Manager quickly chilled shredded chicken to 38F, Manager turned timer on defrost. Took temperature of cooler and went down to Ambient 39F. **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed potato chopping tool soiled with food debris. Observed soda station soiled near nozzles with mold-like substance or slime. Observed establishment without a certified Food Manager had chopping tool cleaned and soda stations cleaned during inspection. **Corrected On-Site**
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket stored next to dry goods. Manager removed and stored properly. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation with watch.
13-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed hand sink without hand washing sign located in middle of cook line. Inspector provided hand washing sign. **Corrected On-Site**
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed bottled water stored on top of clean dishes in cold holding cabinet on service line. Chef removed and stored drinks properly. **Corrected On-Site** **Repeat Violation**
12B-13-4
55
Feb 22, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed chicken cooked at 140F-151F. Chef removed and cooked chicken to 171F. **Corrected On-Site**
03C-44-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheddar cheese sauce holding hot at 110F-118F. Chef removed and reheated to 171F. **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed chef use the hand sink to rinse his thermometer. Reviewed with chef on hand sink usage.
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table located in kitchen across from walk in coolers. Employee removed and stored properly. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee back pack stored in dry food storage area next to food. Manager had back pack removed and stored properly. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed large clear lids stored in large containers not properly air dried. Chef spoke to employee on steps to take regarding air drying. **Corrective Action Taken** **Repeat Violation**
24-08-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels on clear container and on stainless pans on clean drying rack. Chef had employee remove dishes and to be rewashed. **Corrective Action Taken**
16-46-4
55
Sep 23, 2022
Routine - Food
3 critical violations. 11 minor violations.
View 14 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee in prepping area near back door touch face with gloved hand and proceeded to prep butter. Chef reviewed hand washing procedures and employee washed hands properly. **Corrected On-Site**
12A-10-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects in kitchen near prep area. Observed one flying insect in Bar area. Observed one flying insect in service expo area.
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken pot sticker filler over ready to eat food located in walk-in cooler. Manager removed and stored properly. **Corrected On-Site**
08A-05-6
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in coolers on expo - service line to be soiled at the bottom of units.
22-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed main ice machine located in backroom across from lockers to have mold-like substance in the interior of unit.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vent over ware washing area to be soiled.
36-34-5
Basic - Drain cover(s) missing. Observed missing drain cover in front soda box storage area.
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on top of dish machine. Chef removed and stored properly. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pans stored on clean drying rack to be wet nesting. Chef had employee remove and stack to properly dry. **Corrective Action Taken** **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. 1. Observed walk-in freezer door to be in disrepair at bottom of door exposing insulation. Chef stated the door was on order. 2. Observed walk-in freezer not at freezing temperatures. Chef stated the freezer in the process of being repaired. 3. Observed Meat cooler door gasket to be torn located near entrance of expo-service line.
14-11-5
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop holder in bar area to be soiled. Manager removed and placed in ware washing. **Corrected On-Site**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fresh fish cooler door gasket to be soiled. Observed walk-in cooler door gasket to be soiled.
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor near prepping area located near back door. Chef instructed employee to place pan under bucket. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Observed large pan of salt located in food storage area to not have label. Chef provided label for pan. **Corrected On-Site**
02D-01-5
37
Frequently Asked Questions
When was The Cheesecake Factory last inspected?
The most recent health inspection at The Cheesecake Factory on file is from Mar 23, 2026. The public record contains nine inspections in total.
What is the most common violation at The Cheesecake Factory?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited four times, more than any other issue at The Cheesecake Factory.
How does The Cheesecake Factory compare to other restaurants in Jacksonville?
The Cheesecake Factory most recently scored 52 out of 100, which is lower than the Jacksonville average of 74.
Has The Cheesecake Factory's inspection record improved over time?
Yes. Recent inspections at The Cheesecake Factory have averaged around four violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at The Cheesecake Factory means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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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