Cheesecake Factory (the)
2612 Sawgrass Mills Cir, Sunrise, FL 33323 · Permanent Food Service · License 1618818
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Oct 15 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 1 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Food stored in ice used for drinks. At the bar, the champagne bottle was stored in the drink ice. The bottle was removed and the ice was discarded. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At the bar, blue cheese olives (55°F - Cold Holding). The olives were out of refrigeration for less than 4 hours. The olives were returned to the refrigerator to chill and cold hold
Fixed on the spot
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.
The roasted corn salsa and mozzarella cheese at the expo station were not labeled. The items were brought out approximately 1 hour ago. The time marking was applied
Code 08, Food protection and cross-contamination: Food stored in ice used for drinks.
At the bar, the champagne bottle was stored in the drink ice. The bottle was removed and the ice was discarded. See stop sale.
Basic1
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
At the bar. The scoop was corrected
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.
- Stop sale
- An order that the food can’t be sold or served.