The Cheesecake Factory
2090 N Tamiami Trl, Naples, FL 34102 · Permanent Food Service · License 2102809
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 18 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot)-9
- Safety score91
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 visitSep 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 priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
On the cook line in the middle reach in cooler across from cook top observed raw tuna (48°F - Cold Holding). Unable to determine how long raw tuna was higher than 41°F. Raw tuna was ready to eat, served raw.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On the cook line, salad reach in cooler observed cut cabbage (54°F - Cold Holding); cooked noodles (52°F - Cold Holding); cooked quinoa (47°F - Cold Holding). Operator stated they perform a temperature check at 2pm, cooler also on defrost mode. Operator discarded foods before determining if there was a stop sale. On the cook line in the middle reach in cooler across from cook top observed raw tuna (48°F - Cold Holding). Unable to determine how long raw tuna was higher than 41°F. Raw tuna was ready to eat, served raw.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In the seafood cooler along the hallway obviously a container of raw white fish stored above ready to eat raw tuna that is served raw. Discussed proper storage with operator. Operator fixed storage.
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.
- Stop sale
- An order that the food can’t be sold or served.