CHEESECAKE FACTORY (THE)
600 East Las Olas Boulevard
Fort Lauderdale, Florida, 33301
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 5 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 4/4/2025
High Priority
1
Intermediate
0
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen cutting boards.
- 21-44-1:Basic - 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 Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Calamari in seafood cooler not covered. Operator covered Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor. Operator elevated Corrected On-Site
- 08A-20-5:High Priority - 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 Corrected On-Site
Food safety inspection conducted on 4/4/2025 revealed 5 total violations (1 high priority, 0 intermediate, 4 basic).
Inspection on 1/30/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Inspection Details:
- 29-17-4:Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. 2 bar soda guns. Warning - From follow-up inspection 2025-01-30: Observed same. **Time Extended**
Food safety inspection conducted on 1/30/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 1/29/2025
High Priority
4
Intermediate
1
Basic
1
Total
6
Inspection Details:
- 29-17-4:Basic - Waste line missing at soda gun holster. 2 bar soda guns. Warning
- 03D-01-5:High Priority - 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. **Corrective Action Taken** Warning
- 12A-16-4:High Priority - 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. Corrected On-Site Warning
- 01B-02-5:High Priority - 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. Warning
- 03A-02-5:High Priority - 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. Repeat Violation Admin Complaint
- 03D-15-4:Intermediate - 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. **Corrective Action Taken** Warning
Food safety inspection conducted on 1/29/2025 revealed 6 total violations (4 high priority, 1 intermediate, 1 basic).
Inspection on 6/10/2024
High Priority
4
Intermediate
0
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 33-06-4:Basic - Trash receptacles not provided where needed in establishment at front line .
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor at kitchen, employee properly stored .
- 03D-02-5:High Priority - 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 . **Corrective Action Taken**
- 01B-02-5:High Priority - 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.
- 03A-02-5:High Priority - 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. ..... **Corrective Action Taken** Repeat Violation Admin Complaint
- 03F-02-5:High Priority - 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. Corrected On-Site
Food safety inspection conducted on 6/10/2024 revealed 6 total violations (4 high priority, 0 intermediate, 2 basic).
Inspection on 4/30/2024
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - Ice buildup inwalk-in freezer. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at cook line .
- 03A-02-5:High Priority - 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 . **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...stored container in handwashing sink at kitchen. Employee removed container. Corrected On-Site
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at cook line at pizza station.
Food safety inspection conducted on 4/30/2024 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).