CHEESECAKE FACTORY
11602 REGENCY VILLAGE DR, Orlando FL 32821 · 407-390-7071
Last inspected May 5, 2026 · 16 visits since July 2023
AUG 25
SEP 25
DEC 25
MAR 26
MAY 26
▼ IMPROVING
5 inspections trending up, 24 points better than where it started.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.pasta cooling overnight 46-52°F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026025711 | Mar 9, 2026 | May 6, 2026 | $400 |
| 4--2024059576 | Jul 24, 2024 | Feb 4, 2025 | $200 |
Inspection history
16 visits, newest first
May 5, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over who,e muscle pork in walkin cooler
Stored food not covered. Biscuits and bread crumbs in cambro near back door
Mar 11, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. At server station near expo
Bowl or other container with no handle used to dispense food. Soufflé cup in cheese on cookline
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In shedded cheese at salad station
Raw fruits/vegetables not washed prior to preparation. Avocados on cookline, evidenced by stickers on fruit
Standing water in bottom of reach-in-cooler. Cooler drawers at fry station
Mar 9, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (51F - Cold Holding) top of make table near grill. In unit less then four hours, item above chill line. Operator will exchange for cold product. cookline cooler drawers sautee station (); green beans (60F - Cold Holding); asparagus (60F - Cold Holding); diced tomatoes (60F - Cold Holding); roadted garlic (60F - Cold Holding); shredded cheese (60F - Cold Holding) in unit less then four hours, operator moved items to freezer Pasta station; alfredo (51-43F - Cold Holding); heavy cream (45F - Cold Holding) double panned, operator will exchange with cold product
No paper towels or mechanical hand drying device provided at handwash sink. At server station near expo
Bowl or other container with no handle used to dispense food. Soufflé cup in cheese on cookline
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In shedded cheese at salad station
Raw fruits/vegetables not washed prior to preparation. Avocados on cookline, evidenced by stickers on fruit
Standing water in bottom of reach-in-cooler. Cooler drawers at fry station
Mar 4, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (51F - Cold Holding) top of make table near grill. In unit less then four hours, item above chill line. Operator will exchange for cold product. cookline cooler drawers sautee station (); green beans (60F - Cold Holding); asparagus (60F - Cold Holding); diced tomatoes (60F - Cold Holding); roadted garlic (60F - Cold Holding); shredded cheese (60F - Cold Holding) in unit less then four hours, operator moved items to freezer Pasta station; alfredo (51-43F - Cold Holding); heavy cream (45F - Cold Holding) double panned, operator will exchange with cold product
No paper towels or mechanical hand drying device provided at handwash sink. At server station near expo
Bowl or other container with no handle used to dispense food. Soufflé cup in cheese on cookline
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In shedded cheese at salad station
Raw fruits/vegetables not washed prior to preparation. Avocados on cookline, evidenced by stickers on fruit
Standing water in bottom of reach-in-cooler. Cooler drawers at fry station
Dec 1, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blanched asparagus (47F - Cold Holding) cooler drawer cookline grill side. Operator placed in freezer to rapid cool
No soap provided at handwash sink. At cookline
Reach-in cooler interior/shelves have accumulation of soil residues. reach in coolers in prep room
Sep 5, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed bartender handle sliced oranges with bare hands. Operator coached employee
Raw animal food stored over/not properly separated from ready-to-eat food. Raw squid and raw shrimp over cooked pork in cooler drawer at fry station
No paper towels or mechanical hand drying device provided at handwash sink. At server station at bar
Standing water in bottom of reach-in-cooler. Low boy at server station
Aug 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed bartender handle sliced oranges with bare hands. Operator coached employee
Raw animal food stored over/not properly separated from ready-to-eat food. Raw squid and raw shrimp over cooked pork in cooler drawer at fry station
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front of cooler drawer at pasta station. Operator discarded cook-line pasta drawers- crispy rice (47F - Cold Holding); shredded cheese (47F - Cold Holding); butter (47F - Cold Holding); pasta (47F - Cold Holding) operator states items in units less then 4 hours, discarded
No paper towels or mechanical hand drying device provided at handwash sink. At server station at bar
Standing water in bottom of reach-in-cooler. Low boy at server station
Jan 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over pizza dough in walk-in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over corn on the cob in walk-in cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cookline,, at dish over clean dishes
Hole in or other damage to wall. Rusted at reach-in coolers, bakery and prep.
Reach-in cooler shelves with rust that has pitted the surface. Prep Reach-in cooler
Single-service articles not stored inverted or protected from contamination. Soufflé cups at server station. To go drink lids at bar
Jan 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over pizza dough in walk-in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over corn on the cob in walk-in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter and garlic butter and garlic (49-41F - Cold Holding); herb butter (50F - Cold Holding); ricotta cheese (44-46F - Cold Holding) pasta station. Items over the fill line, in unit Less then 2 hours, operator removed excess product
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cookline,, at dish over clean dishes
Hole in or other damage to wall. Rusted at reach-in coolers, bakery and prep.
Reach-in cooler shelves with rust that has pitted the surface. Prep Reach-in cooler
Single-service articles not stored inverted or protected from contamination. Soufflé cups at server station. To go drink lids at bar
Jul 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Server handled soiled dishes or utensils and then picked up clean dishes without washing hands. Operator coached employee
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook handle raw ground beef then touch hamburger bun. Operator coached employee on proper gloved change
No soap provided at handwash sink. Second hand sink on left of cookline
Raw fruits/vegetables not washed prior to preparation. As evidenced by stickers on cut avocado on cookline
Jul 24, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Server handled soiled dishes or utensils and then picked up clean dishes without washing hands. Operator coached employee
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook handle raw ground beef then touch hamburger bun. Operator coached employee on proper gloved change
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.; butter (50F - Cold Holding); sliced tomatoes (47F - Cold Holding); shredded (47F - Cold Holding), on cook line.
No soap provided at handwash sink. Second hand sink on left of cookline
Raw fruits/vegetables not washed prior to preparation. As evidenced by stickers on cut avocado on cookline
Jul 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Server handled soiled dishes or utensils and then picked up clean dishes without washing hands. Operator coached employee
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook handle raw ground beef then touch hamburger bun. Operator coached employee on proper gloved change
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.; butter (50F - Cold Holding); sliced tomatoes (47F - Cold Holding); shredded (47F - Cold Holding), on cook line.
No soap provided at handwash sink. Second hand sink on left of cookline
Raw fruits/vegetables not washed prior to preparation. As evidenced by stickers on cut avocado on cookline
Jan 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken (52F - Cooling), in walk-in cooler
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook handled raw chicken, then changed gloves without washing hands. Coached employee on proper hand washing
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. Dishwasher handled dirty dishes then clean. Operator coached employee on proper hand washing
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ahi tuna to be served raw.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken improperly cooled in walk-in
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Full container covered
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar soiled
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop in raw squid
Raw fruits/vegetables not washed prior to preparation. As evidenced by stackers on cut avocados on cookline
Jan 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority2 Intermediate2 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken (52F - Cooling), in walk-in cooler
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook handled raw chicken, then changed gloves without washing hands. Coached employee on proper hand washing
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. Dishwasher handled dirty dishes then clean. Operator coached employee on proper hand washing
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ahi tuna to be served raw.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken improperly cooled in walk-in
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (58F - Cold Holding); raw chicken (58F - Cold Holding); raw fish (58F - Cold Holding); raw squid (58F - Cold Holding) on cookline at fry station. Operator states in unit less then 3 hours, placed in freezer to chill
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Full container covered
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar soiled
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop in raw squid
Raw fruits/vegetables not washed prior to preparation. As evidenced by stackers on cut avocados on cookline
Jul 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate12 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta in walk-in cooler overnight, 46-52°F
Raw animal food stored over/not properly separated from ready-to-eat food. Ahi tuna over raw mushrooms in cooler drawer on cook-line. Raw shrimp over tuna to be served raw.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.pasta cooling overnight 46-52°F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (57F - Cold Holding); compound butter (51F - Cold Holding) on cookline, operator states in unit less then 1 hour. Operator will chill
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pasta cooled over night stacked in deep covered containers in walk-in
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 89°at dish
Equipment and utensils not properly air-dried - wet nesting. Cambro containers in prep area
Floor soiled/has accumulation of debris. In walk-in freezer
Food stored on floor. Case of juice on floor in alcohol walk-in
Ice buildup in walk-in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In pinko bin
No handwashing sign provided at a hand sink used by food employees. At bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled throughout kitchen and cookline
Reach-in cooler interior/shelves have accumulation of soil residues. Cooler drawers soiled at bottom ofunits
Reach-in cooler shelves with rust that has pitted the surface. Single door Reach in At pizza station
Standing water in bottom of reach-in-cooler. In cooler drawers on cookline
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Next to reachin coolers in prep area, peeling, rust, wall behind dry shelf soiled as well
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.