CHEESECAKE FACTORY (THE)
11800 LAKE VICTORIA GARDENS AVE, Palm Beach Gardens FL 33410 · 949.474.1122
Last inspected Mar 4, 2026 · 8 visits since October 2023
JUL 24
DEC 24
AUG 25
FEB 26
MAR 26
— STEADY
5 inspections within 28 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At dry storage area adjacent to prep area at back of the kitchen; observed approximately eight flies. Flies were located mostly at the top shelf which had boxes of coffee. Observe flies landing on coffee in boxes. Operator cleaned areas.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026025391 | Feb 17, 2026 | May 6, 2026 | $400 |
| 2--2022015307 | Mar 7, 2022 | Apr 20, 2022 | $400 |
| 2--2020045973 | Aug 17, 2020 | Oct 27, 2020 | $200 |
Inspection history
8 visits, newest first
Mar 4, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken and without washing hands employee handled bread, discussed with operator employee washed hands and changed gloves.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. In reach in low boy cooler raw chicken stored in top drawer with no physical barrier between top and bottom with French fries stored on bottom drawer, discussed with operator to correct storage of products.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at cook line handled trash can and without washing hands and changing gloves employee handled container of coleslaw, discussed with operator employee changed gloves and washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line French fries (117F - Hot Holding) per operator product prepared less than 30 minutes ago, discussed with operator hot holding requirements. Operator chose to discard product.
Show the remaining 2 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler at cook like Portioned chicken (51F - Cooling) at 2:00 since 12:00 to 50F at 2:35, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to walk in cooler to chill.
Old labels stuck to food containers after cleaning. In walk in cooler egg roll filling container with old label of another food product p, discussed with operator to remove old labels during cleaning.
Feb 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 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 wiped face with hand and after without washing hands employee handled clean and sanitized dishes, discussed with chef employee washed hands.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. In reach in low boy cooler under grill raw salmon stored in top drawer with no physical barrier between top and bottom with cooked beans stored on bottom drawer, discussed with operator who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler Raw chicken stored directly over cooked ham and butter, discussed with operator who corrected storage of products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at entrance to cook line over stacked spinach dip (49F - Cold Holding) per chef product not portioned or prepared today and held in unit for approximately 1 hour, discussed with operator who moved product to freezer to rapid chill.
Aug 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Uncooked burger meat mixed with cheese over cooked soup in walk-in cooler; stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (47F - Cold Holding); in drawers at cook line As per operator food not prepared or portend today; food out of temperature for approximately 1 hour; moved in ice Spinich dip (45F - Cold Holding)by toaster oven at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hour; moved into a deeper pan and placed in ice;
Food storage container cracked - butter sauce at prep station a5 the back of the kitchen
Ice buildup in walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit- water at 92 F at cook line; discarded
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. brchamel (44F - Cold Holding);in walk-in cooler #2; as per operator cooler door left open while putting received food away; food moved to walk-in freezer to quick chill; food not prepared or portioned today; food out of temperature for approximately 20 minutes;
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 - melted butter - at cook line; time marked since 11:30 am
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. roasted peppers (65-68F - Cooling)at 12:05 to 65-66 F at 12:36 since 10:30 in walk-in cooler; food covered at this rate food will not reach 41 F or below within 6 hours; Operator removed cover
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables like asparagus over cut and peeled onions in walk-in cooler; reversed
Jul 24, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At dry storage area adjacent to prep area at back of the kitchen; observed approximately eight flies. Flies were located mostly at the top shelf which had boxes of coffee. Observe flies landing on coffee in boxes. Operator cleaned areas.
Equipment in poor repair. At Cook line; Cutting boards dented
Jul 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority0 Intermediate7 Basic
Show 11 findings ▾
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. Employee loaded dirty dishes to the dishwasher then unloaded the dish machine touching sanitized dishes without changing gloves and washing hands. Employee touched soiled cloth towel wiping the food prep area, took gloves off, walked in the walk-in cooler, Employee returned put and new pairs of gloves before working with food without washing hands. Operator educated employees, employees washed hands then put new gloves on
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At dry storage area adjacent to prep area at back of the kitchen; observed approximately eight flies. Flies were located mostly at the top shelf which had boxes of coffee. Observe flies landing on coffee in boxes. Operator cleaned areas.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spinach dip (41-49F - Cold Holding); cooler by pizza oven; marinara (42-47F - Cold Holding); roasted tomatoes (42-47F - Cold Holding); cheese (42-46F - Cold Holding); tomato bruschetta (41-49F - Cold Holding) in coolers at cook line; as per operator foods not prepared or portioned today; foods overstocked; operator made smaller portions; food out of temperature for approximately 1 hour;
Toxic substance/chemical improperly stored. At Cook line; bucket containing sanitizer was held beside food items and utensils Operator removed
Dead roaches on premises. At entrance to Cookline; one dead roaches was observed. Operator cleaned
Equipment in poor repair. At Cook line; Cutting boards dented
Food stored in a location that is exposed to splash/dust. Open boxes of cheesecake and desserts stored under dripping condensed line in Walk-in freezer. Water dripping from the vents at cook line;
Ice buildup in walk-in freezer.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. At cook line;Utensils stored in dipper well with not sufficient velocity to clean food particles; operator unable to fix; water discarded;
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink cup in reach at expo line. Operator removed
Standing water in floor At Cookline; Standing water was observed on the floor throughout the length of cookline.
Feb 16, 2024Inspection 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 food stored over/not properly separated from ready-to-eat food. Raw seared tuna over crab dip in reach in cooler at prep area; reversed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottles on prep table at cook line; operator removed
Ice buildup in walk-in freezer;
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container- handle touching shredded cheese; stored properly
Wiping cloth sanitizing solution stored on the floor- at prep station; operator stored properly
Oct 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spinach dip (43-46F - Cold Holding);in cold holding unit by pizza ovens; as per operator food out of temperature for approximately 30 minutes; operator stored food in walk-in cooler to quick chill;
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Educated manager and advise to carry measuring devises for hot temperature machine;
No written procedures available for use of time as a public health control to hold time/temperature control for safety food- operator didn't list the foods used on four hour time in the form; foods listed during inspection; form used for melted butter; Cajun butter; beef stock;
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- handle touching prosciutto Fi Parma in drawer at cook line; removed
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container- handle touching cheese in drawers at cook line; removed
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.