The Cheesecake Factory
Last inspected: Dec 12, 2025
95
Score
Across the available record, The Cheesecake Factory has 10 inspections on file, the first dated 2022. On Dec 12, 2025, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
Things are looking better lately, with recent visits averaging around one violation compared to roughly four violations earlier on.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing three times across the record.
The Cheesecake Factory's latest score of 95 sits above the Naples average of 81. The file should reassure diners considering a visit.
10
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Dec 12, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - Waste line missing at soda gun holster. Service well of front bar. Operator replaced during inspection. **Corrected On-Site**
29-17-4
95
Sep 23, 2025
Routine - Food
No violations found.
100
Sep 22, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at cook line; cooked macaroni cheese (49F - Cold Holding); cooked potatoes (49F - Cold Holding); raw chicken breast (55F - Cold Holding); raw chicken tenders (54F - Cold Holding); cooked chicken (58F - Cold Holding); sliced cheese (56F - Cold Holding). Per operator all items stored in reach-in cooler for two hours. Operator removed all items to walk-in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Basic - Single-service cups not stored inverted or protected from contamination at front counter. Operator stored single service cups inverted. **Corrected On-Site** **Warning**
25-06-4
82
Apr 14, 2025
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table at cook line; cooked mashed potatoes (116F - Hot Holding). Per operator cooked mashed potatoes placed on steamer for one hour. Operator removed and started reheating; mashed potatoes 168F-reheating. **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at cook line; cooked chicken (51F - Cold Holding) Per operator cooked chicken stored in reach-in cooler for 3 hours. Operator removed cooked chicken to walk-in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at cook line; raw tuna stored over cooked chicken and corn. Operator removed raw tuna to proper storage. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled with food debris at bar.
22-02-4
Intermediate - No soap provided at handwash sink at cook line. Operator provided soap. **Corrected On-Site**
31B-03-4
52
Nov 12, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Wiping Cloths Properly Used and Stored
FL-41
74
Jun 20, 2024
Complaint Full
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler raw turkey is stored over gam, raw bedf us stored over vegetable burger. Operator moved items to proper storage order. **Corrected On-Site**
08A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - In-use tongs stored on equipment handle between uses. There are tongs hanging from handles on the front of the cook line where they can be contacted by employee clothing and body parts. Operator removed the tongs. **Corrected On-Site**
10-20-4
Basic - Silverware/utensils stored upright with the food-contact surface up. In front of the dishwasher.
24-18-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
67
Sep 8, 2023
Complaint Full
2 minor violations.
View 2 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
90
Aug 17, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
55
May 16, 2023
Routine - Food
8 minor violations.
View 8 violations
Basic - Old labels stuck to food containers after cleaning on shelf above the three compartment sink. **Repeat Violation**
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Chef discarded the drink in the walk in cooler. **Corrected On-Site**
12B-13-4
Basic - Silverware/utensils stored upright with the food-contact surface up on the shelf at the ware washing station. **Repeat Violation**
24-18-4
Basic - Uncovered food stored near sink exposed to splash at the front line near the sauces. Operator placed cover on the container of sauces. **Corrected On-Site**
08B-54-4
Basic - Buildup of food debris/soil residue on equipment door gaskets at the reach in coolers on the front line.
23-24-4
Basic - Equipment and utensils not properly air-dried - wet nesting on clean dishes at multiple area of the kitchen. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair torn gaskets at multiple reach in coolers on the front line. **Repeat Violation**
14-11-5
Basic - Old food stuck to clean dishware/utensils on the shelf in front of the ware washing station.
16-48-4
67
Nov 7, 2022
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Dented/rusted cans present. See stop sale. On the shelf in dry storage there is one can of cornichons and two cans of cherry tomatoes with dented rims and sides not segregated from the un damaged cans.
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer cooler under the grill, Poultry (44F - Cold Holding); Beef (44F - Cold Holding). Per operator items have been in the cooler less than four hours. Operator iced the out if temperature items. This is a repeat violation from 6/27/2022. **Repeat Violation**
03A-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. The water at the hand washing sink in the prep area does not exceed 88F after running the hot water for our minutes.
27-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. There is a tub of Cajun Butter thawing on a table in the kitchen. Operator moved the container to the walk-in cooler. **Corrected On-Site**
06-01-5
Basic - Silverware/utensils stored upright with the food-contact surface up. There are bins of clean silverware stored with the food contact surface up and exposed on a shelf in the dish washing area.
24-18-4
Basic - In-use tongs stored on equipment door handle between uses. There are tongs hanging from the front of the cooks line where they can be contacted by cook's clothing. Operator moved the tongs. **Corrected On-Site**
10-20-4
Basic - Equipment in poor repair. There are torn gaskets on the drawer cooler at the end of the cook's line by the pasta station.
14-11-5
Basic - Equipment and utensils not properly air-dried - wet nesting. There are pans in the dish washing area stored while still wet.
24-08-4
Basic - Damaged/spoiled/recalled food not properly segregated. On the shelf in dry storage there is one can of cornichons and two cans of cherry tomatoes with dented rims and sides not segregated from the un damaged cans. See stop sale.
08B-20-4
50
Frequently Asked Questions
When was The Cheesecake Factory last inspected?
The most recent health inspection at The Cheesecake Factory on file is from Dec 12, 2025. The public record contains 10 inspections in total.
What is the most common violation at The Cheesecake Factory?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at The Cheesecake Factory.
How does The Cheesecake Factory compare to other restaurants in Naples?
The Cheesecake Factory most recently scored 95 out of 100, which is higher than the Naples average of 81.
Has The Cheesecake Factory's inspection record improved over time?
Yes. Recent inspections at The Cheesecake Factory have averaged around one violation per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at The Cheesecake Factory 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 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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