The Cheesecake Factory
Last inspected: Mar 26, 2026
74
Score
The Cheesecake Factory has been inspected nine times since 2022. The newest entry in the record is dated Mar 26, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
The pattern that stands out is “ice buildup in reach-in freezer and/or walk-in freezer”, which has been cited three times.
Restaurants in Sarasota average 81, so The Cheesecake Factory trails the local norm. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw chicken changed gloves then handled the walk in cooler door handle without washing their hands. Employee washed their hands changed gloves and sanitized the walk in cooler door handle. **Corrective Action Taken**
12A-07-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at the hand wash sink in the salad make line area. Employee placed paper towels at the hand wash sink. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in the walk in freezer under the condenser and on the exterior of boxes of sealed food.
14-69-4
74
Sep 23, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef stored over beef steaks in the stand up reach in cooler next to the cook line. Manager placed the ground beef below the beef steak. **Corrected On-Site**
08A-20-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at the hand wash sink in the salad make area. Manager placed paper towels at the hand wash sink. **Corrected On-Site**
31B-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at the hand wash sink across from the dishwasher. Manager stated the technician had been notified.
27-16-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. 1 hood filter missing at the exhaust hood on the cook line.
14-42-4
67
May 27, 2025
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Dented/rusted cans present. See stop sale. 2 cans of jalapeño dented at the seams. Chef place the cans aside for a refund.
01B-01-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler in the salad make area.
29-49-6
82
Feb 19, 2025
Routine - Food
3 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
86
Sep 24, 2024
Routine - Food
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 chicken stored over raw shell eggs in the walk in cooler. Employee removed the chicken. Raw ground beef stored over whole muscle intact beef in the draw reach in cooler on the right side of the cook line. Manager placed the beef above the ground beef.. **Corrected On-Site**
08A-20-5
Basic - Old labels stuck to food containers after cleaning. Employee began to remove the labels. **Corrected On-Site**
16-46-4
Basic - Unclean building components, attachments or fixtures. Fan covers in the walk in coolers soiled.
36-50-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in the walk in freezer on the exterior of boxes of food and the shelves. **Repeat Violation**
14-69-4
74
Feb 21, 2024
Complaint Full
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Toxic substance/chemical improperly stored. Bottles containing cleaning fluid and sanitizer stored next to a container of strawberry flavoring in the dessert display area. Manager removed the bottles. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored over cooked chicken in the drawer reach in cooler salad make area. Employee placed the tuna below the cooked chicken. **Corrected On-Site**
08A-05-6
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in the walk-in freezer on the shelves and the exterior of boxes containing sealed food.
14-69-4
70
Oct 3, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 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. Employee handled dirty dishes then clean dishes without washing their hands. Employee re-washed the dishes and washed their hands. **Corrected On-Site**
12A-13-4
High Priority - Dented/rusted cans present. See stop sale. 8 cans of green chiles stored in the dry storage area dented at the seams. Manager placed the cans aside for a refund.
01B-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Main ice machine in the kitchen.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on the cook line.
14-09-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Stand up reach in cooler in the kitchen next to the dishwasher area has rusted shelves. **Repeat Violation**
14-33-4
64
Jun 1, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
78
Nov 14, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided at employee handwash sink in the warewashing area. Observed water at 81F. Operator placed service request. **Corrective Action Taken**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Operator had employee clean and sanitize. **Corrected On-Site**
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers stacked together with water droplets inside of containers. Operator separated containers to air dry. **Corrective Action Taken**
24-08-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed portion cups stored in outside wait station area not inverted. Operator stored correctly. **Corrected On-Site**
25-06-4
78
Frequently Asked Questions
When was The Cheesecake Factory last inspected?
The most recent health inspection at The Cheesecake Factory on file is from Mar 26, 2026. The public record contains nine 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 three times, more than any other issue at The Cheesecake Factory.
How does The Cheesecake Factory compare to other restaurants in Sarasota?
The Cheesecake Factory most recently scored 74 out of 100, which is lower than the Sarasota average of 81.
Has The Cheesecake Factory's inspection record improved over time?
Results have been roughly steady. Inspections at The Cheesecake Factory have averaged around three 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 three times per year on average.
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