CHEESECAKE FACTORY
2090 N TAMIAMI TRL, Naples FL 34102 · 239-435-1580
Last inspected Dec 12, 2025 · 8 visits since August 2023
JUN 24
NOV 24
APR 25
SEP 25
DEC 25
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Dec 12, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Waste line missing at soda gun holster. Service well of front bar. Operator replaced during inspection.
Sep 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
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.
Single-service cups not stored inverted or protected from contamination at front counter. Operator stored single service cups inverted.
Apr 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
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.
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled with food debris at bar.
No soap provided at handwash sink at cook line. Operator provided soap.
Nov 12, 2024Inspection 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 ▾
Pesticide-emitting strip present in food prep area. Pest strip at three compartment sink behind bar. Operator discarded pest strip
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in 78 F water. Operator removed scoop
Jun 20, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
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.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Equipment and utensils not properly air-dried - wet nesting.
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.
Silverware/utensils stored upright with the food-contact surface up. In front of the dishwasher.
Sep 8, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
In-use tongs stored on equipment door handle between uses. Operator removed the tongs from the oven handle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust on the salad station gaskets.
Aug 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed bakery person wash hands properly and wipe hands on apron and place on gloves. Informed operator to have team member to remove gloves and rewash hands, dry hands on paper towels and then place on new gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked sauce. Operator placed the raw shell eggs under the cooked red sauce that was stored inside the walk in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked on the reach in cooler containing cooked corn. Operator placed date mark on the container of cooked corn stored inside the reach in cooler.
Buildup of food debris/soil residue on equipment door handles on multiple reach in coolers on the cook line.
Equipment and utensils not properly air-dried - wet nesting on the plastic rack in front of the ware washing machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust on the reach in cooler on the cook line.
Old food stuck to clean dishware/utensils on the rack in front of the ware washing station.
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.