CHEESECAKE FACTORY (THE)
2612 SAWGRASS MILLS CIR, Sunrise FL 33323 · 954.835.0966
Last inspected Apr 17, 2026 · 11 visits since October 2023
DEC 24
JUN 25
OCT 25
MAR 26
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - Observed 3 flying insects flying around dish washing area. - observed 1 flying insect flying around bar area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026000994 | Oct 27, 2025 | Feb 2, 2026 | $400 |
Inspection history
11 visits, newest first
Apr 17, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Equipment and utensils not properly air-dried - wet nesting. Containers on rack across from dishwashing machine. Removed and dried during inspection.
Floor area covered with standing water. Next to dishwashing machine and under triple sink.
Walk in cooler Floor soiled. Cleaned during inspection.
Mar 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched trash can put on gloves but failed to washed hands to initiate task working with food. Employee washed hands correctly.
Equipment and utensils not properly air-dried - wet nesting. Containers on shelves next to dishwashing machine. Dried during inspection.
Floor soiled/has accumulation of debris. Cleaned during inspection.
Oct 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scratched head with gloves on hand while cooking but did not wash hands or change gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the kitchen at the cook line (half and half (46F- cold holding), pooled eggs (50F - Cold Holding) As per operator not prepared or portioned today. Out for less than 4 hours. Operator voluntarily discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple soiled cutting boards.
Jun 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline- employee touched face then grabbed clean cooking utensil and plated food for order without washing their hands - educated operator - employee washed hands,
Live, small flying insects found At large dry storage area- approximately 3 small flying insects landing on silver service items and boxes of food. At small dry storage area approximately 3 small flying insects landing on boxes of single service containers.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer raw chicken not commercially packaged - operator removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by front counter area- Ranch dressing 46-50F- cold holding, creamer 47F- cold holding, butter 46-48F- cold holding - food not prepared or portioned today- food out of temperature for 3 hours- operator moved to walk in cooler to quick chill. At cookline area- at multiple reach in coolers -cut tomatoes 50F- cold holding, chopped lettuce 49-50F- cold holding. #4 raw salmon 46-49F - cold holding, Raw shrimp 46-48F- cold holding, chopped tomatoes 49F - Cold Holding); cooked beans 50F- Cold Holding; blue cheese 49-50F - Cold Holding; pico (49-54F- Cold Holding); cooked onions (49-52F - Cold Holding; pico (41F - Cold Holding);#7 garlic sauce (45-56F - Cold Holding); chopped tomatoes (42F - Cold Holding); black beans (51F- Cold Holding); salsa 47-50F- cold holding, cut cherry tomatoes (47-49F- cold holding; spring mix (49F - Cold Holding); beans (41F - Cold Holding); ranch (45F - Cold Holding); raw chicken (49-51F - Cold Holding); sliced tomatoes (50-53F - Cold Holding); stuffed mushrooms (47-50F - Cold Holding); cooked green beans (50F- Cold Holding); raw burger (49F - Cold Holding); raw steak 47F-50F - Cold Holding); raw chicken 47-53F- cold holding, egg wash 50F- cold holding, sliced cheese 50-52F - Cold Holding);; crab 46-50F- cold holding, raw shrimp 46-51F- cold holding, raw chicken (47-52F- cold holding, tuna (47F - Cold Holding); Coleslaw (50F- cold holding, chicken balls (47F-53F - Cold Holding); cheese (47F - Cold Holding)- food not prepared or portioned today- food out of temperature for 3 hours- operstor placed ice bags on food to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline in pan near flattop area-Cooked mushrooms 78-90F- hot holding- food out of temperature for 2 bourse operator moved to Walk in cooler to quick chill.
Handwash sink used for purposes other than handwashing. At front counter area- employee dumped coffee in hand sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bags stored over single service items at dry storage - operator removed.
Dec 13, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 12, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in cooler across from fryer station spicy tuna (47F - Cold Holding); Mac and cheese balls (47F - Cold Holding); cheese (47F - Cold Holding); plantains (49F - Cold Holding); cooked potatoes (47F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for approximately 45 mins. Ice placed in other cooler to cool down.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed on cook line grilled onion held on time as a public health control for safety not time marked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk-in cooler grilled onions cooked 12/11 am not date marked. Employee date marked.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above ice in bar area.
Old labels stuck to food containers after cleaning. Observed in dish washing area old labels attached to clean pans.
Wet wiping cloth not stored in sanitizing solution between uses. Observed in bar area next to dish machine.
Jul 11, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 10, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - Observed 3 flying insects flying around dish washing area. - observed 1 flying insect flying around bar area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed: - spinach dip (51F @ 3:28- Cooling since 10:30. - cut lettuce (46-51F - Cooling). Items did not make it to 41F within 4 hours. See stop sales.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed milk stored at expo line no time mark. As per PIC, milk has been on line since 11:00am. Time not expired at the time of inspection. PIC voluntarily discarded.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed: - spinach dip (51F @ 3:28- Cooling since 10:30. - cut lettuce (46-51F - Cooling). Items did not make it to 41F within 4 hours. See stop sales.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Bowl or other container with no handle used to dispense food. Observed no handle bowl scoop floor from flour bin in storage area. PIC removed bowl.
Soiled dry wiping cloth in use. Observed soiled wiping cloth stored under in use utensils. PIC removed wiping cloth and educated employee.
Mar 11, 2024Inspection 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. - Dairy cooler: observed opened box of raw liquid egg stored above cheese and next to yogurt in walk-in cooler. PIC discarded liquid egg white.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked tomatoes (47F - Cold Holding, second temperature 37F), calamari (42-45F - Cold Holding, second temperature 37F). Per operator, items were not prepared or portioned today. Items have been out of temperature for approximately 30mins. Items placed in cooler to rapid cool.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedure for items held on time as a public health control for safety. Form sent to operator to be completed. Operator completed form.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta prepared more than 24hours not date marked. PIC date marked.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed equipment handle stored in corn in low bow cooler across from cooking unit. PIC removed.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed avocados stored next to ready to eat items in low boy.
Oct 23, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
In-use tongs stored on equipment door handle between uses. Main kitchen prep area- observed tongs hanging on water pipe. Operator removed tongs.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Main kitchen prep area reach in cooler- observed scoop with handle being stored inside crab cake mix. Operator removed scoop.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line sauté station- observed utensils being stored inside container or standing water at 81 degrees F. Operator removed water and utensils.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen prep area- observed soiled wiping cloths on preparation tables. Operator removed wiping cloths.
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.