CHEESECAKE FACTORY (THE)
600 E LAS OLAS BLVD, Fort Lauderdale FL 33301 · 954.463.1999
Last inspected Aug 18, 2026 · 9 visits since April 2024
APR 25
JUN 25
NOV 25
FEB 26
AUG 26
— STEADY
5 inspections within 29 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef patty In production walk in cooler. Operator separated
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025025272 | Jan 29, 2025 | Apr 2, 2025 | $200 |
| 2--2019049475 | Aug 22, 2019 | Nov 7, 2019 | $200 |
Inspection history
9 visits, newest first
Aug 18, 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
What the inspector wrote — 3 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the pizza station, sour cream (42-46F - Cold Holding). The item was stored over stacked. The over stacked portion was removed to the walk in cooler to chill and cold hold
Buildup of food debris/soil residue on equipment door handles. At the fryer station rolling door reach in cooler. The manager had the drawer cleaned.
Opened employee beverage container in a cold holding unit with food to be served to customers. In the reach in cooler at the closed end of the cook line. The drink was removed.
Feb 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Bowl or other container with no handle used to dispense food. In the pan of tomato sauce, a short 1/6 pan was stored inside and used to dispense the sauce. The pan was removed.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. On the salad station, a spoon was stored inside with the handle in contact with the food. The scoop was removed
Nov 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate6 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cookline employee Pulled up pants with gloved hands then continued food preparation, reviewed hand washing and glove usage with kitchen manager.
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. Cookline employee Pulled up pants with gloved hands then continued food preparation, reviewed hand washing and glove usage with kitchen manager.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cookline employee picked up glove from floor discarded then continued rearranging containers of food without washing hands, reviewed hand washing with kitchen manager.
Cutting boards has cut marks and is no longer cleanable. At prep area.
Equipment and utensils not properly air-dried - wet nesting on drying rack in ware washing area.
Floor area(s) covered with standing water by server line, operator dried at time of inspection.
In-use utensil used with moist food stored in running water with no velocity to flush food particles away, operator turned on.
Standing water in bottom of reach-in-cooler at server line
Time/temperature control for safety food thawed in an improper manner. Raw frozen chicken observed on speed rack thawing under no temperature control.
Jun 19, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - cold bin - pooled shell eggs (75F). Per operator placed out 1 hour ago. Operator placed in ice container. 30 minutes later, 38F.
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. Expo butter pats. Per operator placed out approximately an hour ago. Operator labeled.
Walk in cooler - Raw chicken (pot stickers) stored over ready-to-eat cheese balls. Operator stored all items properly.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. TPHC - cookline clam sauce, butter sauce; expo butter pats, cheese, corn. Provided time as a public health control form to operator and operator filled out during inspection.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Waste line missing at soda gun holster. One bar soda gun.
Apr 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef patty In production walk in cooler. Operator separated
Cutting board has cut marks and is no longer cleanable. Observed at kitchen cutting boards.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on prep stable with sellable food. Operator removed
Stored food not covered. Calamari in seafood cooler not covered. Operator covered
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor. Operator elevated
Jan 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Waste line missing at soda gun holster. 2 bar soda guns.
Jan 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in #1 - cream - cooling 1 hour at 10am (83-101F) at 10:40am 75-102F. At this rate proper cooling will not occur. Observed item in tall plastic container. Operator placed item in sheet pan and moved to freezer to quick chill.
Employee entered prep area, put on gloves and began working with ready to eat food without first washing hands. Reviewed proper hand washing and employee properly washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left to right - #1 left unit - drawers - cut tomatoes (45-47F); cooked beans (48F); cut cabbage (45-47F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left to right - #1 left unit - drawers - cut tomatoes (45-47F); cooked beans (48F); cut cabbage (45-47F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in #1 - cream - cooling 1 hour at 10am (83-101F) at 10:40am 75-102F. At this rate proper cooling will not occur. Observed item in tall plastic container. Operator placed item in sheet pan and moved to freezer to quick chill.
Waste line missing at soda gun holster. 2 bar soda guns.
Jun 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....heavy pasta creamer 46F at walk in cooler, cooling dipper container with covered, per chef food was cooked yesterday. Stop sale issue. Employee discarded food.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...stuffed mushrooms 58F, mozzarella cheese 48F, cooked mushrooms 51F in tall pizza dough reach in cooler at kitchen, food not prepped or portion today, food being held more than 4 hours, and milk 50F, cheese 46F, raw chicken 50F yogurt 50 F, half and half 50F in prep walk in cooler, per manager some food being held less than 4 hours,some are more,food not prepped or portion today, food being held more than 4 hours,... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....heavy pasta creamer 46F at walk in cooler, cooling dipper container with covered, per chef food was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...stuffed mushrooms 58F, mozzarella cheese 48F, cooked mushrooms 51F in tall pizza dough reach in cooler at kitchen, food not prepped or portion today, food being held more than 4 hours, and milk 50F, cheese 46F, raw chicken 50F, yogurt 50 F, half and half 50F in prep walk in cooler, per manager some food being held less than 4 hours,some are more,food not prepped or portion today, food being held more than 4 hours, stop sale issue. Employee discarded food and removed food to another acceptable cooler. Home made dressings 56F, heavy cream 49F, salsa 50F, sour cream 50F, marinara sauce 51F all food stored to sauté cold well, pasta cold well at kitchen, food not prepped or portion today, food being held less than 4 hours. Employee time marked......
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.. slice butter at server station being held less than 4 hours. Employee time marked.
Trash receptacles not provided where needed in establishment at front line.
Wiping cloth sanitizing solution stored on the floor at kitchen, employee properly stored.
Apr 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...butter 69F in room temperature, corn salsa, 55F, cheese 57F at bread station, food not prepped or portion today. Food being held less than 4 hours, employee time marked.
Handwash sink used for purposes other than handwashing...stored container in handwashing sink at kitchen. Employee removed container.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at cook line at pizza station.
Ice buildup inwalk-in freezer.
No handwashing sign provided at a hand sink used by food employees at cook line.
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.