Cheesecake Factory (the)
600 E Las Olas Blvd, Fort Lauderdale, FL 33301 · Permanent Food Service · License 1620490
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 15 complaint inspection1 high priority (fixed on the spot), 2 basic-5
- Safety score95
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitSep 15, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In the seafood reach in cooler, raw tuna was stored over crab artichoke dip. The dip was moved to another location
Fixed on the spot
Basic2
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
At the ice machines, the scoops were held in a holder with a soiled rag inside. The scoops were removed to be washed and sanitized
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
In the prep kitchen, some containers had old date dots on them. The containers were removed
Fixed on the spot
Earlier inspections 1
A95Routine inspection3 violations, 1 high priority No follow-up needed
- First visitAug 18, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the pizza station, sour cream (42-46°F - Cold Holding). The item was stored over stacked. The over stacked portion was removed to the walk in cooler to chill and cold hold
Fixed on the spot
Basic2
Code 12, Handwashing and hygienic practices: 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.
Fixed on the spot
Code 23, Non-food contact surfaces clean: 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.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.