CHEESECAKE FACTORY
4413 LYONS RD STE 107, Coconut Creek FL 33073
Last inspected Apr 7, 2026 · 9 visits since October 2023
JAN 25
SEP 25
DEC 25
MAR 26
APR 26
— STEADY
5 inspections within 31 points of each other. Whatever this kitchen does, it does consistently.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink by the dishwasher has no hot water. Chef adjusted sink to have hot water
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 7, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Equipment and utensils not properly air-dried - wet nesting. Pots and pans being wet stacked. Employee started to separate to air dry.
Food stored on floor. Box of bread on the floor in walk in freezer. Manager picked up
Mar 25, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two draw cooler on cook line at chicken (47F - Cold Holding); calamari (45F - Cold Holding), chef said items in unit less than two hours. Moved items to working cooler and called for maintenance
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in pizza station. Chef filled paper towels
Dec 3, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. Artichoke hearts. 2 cans is 5.5 lbs dented, Chef removed cans from circulation.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glass washer at front bar not reaching 100 ppm for chlorine sanitation. Chef changed bucket and primed chlorine to 100 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (47F - Cold Holding); cooked onions (47F - Cold Holding). Chef stated that both items were left on the counter for approximately 40 minutes while draw was being cleaned. Moved items to walk in cooler.
Spray bottle containing toxic substance not labeled. Spray bottle with chemicals at front bar. Manager labeled bottle
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at handwashing sink at wait station by salad station water at 80°f. Chef adjusted water temperature to above 85°f
In-use knife/knives stored in cracks between pieces of equipment. Knives between coolers in cracks, chef removed knives.
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers still attached were at salad station ready for use. Chef removed avocados and removed stickers and washed before cutting.
Working containers of food removed from original container not identified by common name. Salt containers not labeled, Chef labeled container.
Sep 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels used at cook line for greasy food pan liner. Chef removed paper towels
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two draw on cook line at Chicken; (45F - Cold Holding); shrimp (45F - Cold Holding), chef removed items
Handwash sink not accessible for employee use at all times. Handwashing sink at salad bar being blocked by trash can. Employee moved trash can.
Water pressure lacking at fixtures that require the use of water. Lack of water pressure at handwashing sink by dishwasher
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed fish still in reduced oxygen package after thawing. Chef had fish removed from reduced oxygen packaging.
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados at salad station with stickers, chef removed avocados washed and removed stickers before cutting.
Jan 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked rice noodles. Chef moved noodles
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink by dishwasher not reaching 85°f
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers at salad station,chef removed from station removed stickers and washed avocados before cutting.
Sep 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Open air cooler on salad bar at cheese (47F - Cold Holding); yellow cheese (47F - Cold Holding), chef moved cheeses to working cooler and call for maintenance
Water pressure lacking at fixtures that require the use of water. Hand wash sink on cook line has very little pressure for handwashing
Jun 7, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Non-food grade paper/paper towel used as liner for food container. Chef removed paper towels from food
Water pressure lacking at fixtures that require the use of water. Lack of water pressure at front bar
Jan 31, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink by the dishwasher has no hot water. Chef adjusted sink to have hot water
Equipment and utensils not properly air-dried - wet nesting.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Main dishwasher gauges not working
No handwashing sign provided at a hand sink used by food employees.no hand wash sign at cook line. Chef posted a hand wash sign
Oct 19, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No handwashing sign provided at a hand sink used by food employees.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.