THE CHEESECAKE FACTORY
2090 N TAMIAMI TRL
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/14/2025
High Priority
3
Intermediate
2
Basic
0
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at cook line; raw tuna stored over cooked chicken and corn. Operator removed raw tuna to proper storage. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at cook line; cooked chicken (51F - Cold Holding) Per operator cooked chicken stored in reach-in cooler for 3 hours. Operator removed cooked chicken to walk-in cooler. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table at cook line; cooked mashed potatoes (116F - Hot Holding). Per operator cooked mashed potatoes placed on steamer for one hour. Operator removed and started reheating; mashed potatoes 168F-reheating. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled with food debris at bar.
- 31B-03-4:Intermediate - No soap provided at handwash sink at cook line. Operator provided soap. Corrected On-Site
Food safety inspection conducted on 4/14/2025 revealed 5 total violations (3 high priority, 2 intermediate, 0 basic).
Inspection on 11/12/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in 78 F water. Operator removed scoop Corrected On-Site
- 41-24-4:High Priority - Pesticide-emitting strip present in food prep area. Pest strip at three compartment sink behind bar. Operator discarded pest strip Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 11/12/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 6/20/2024
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 10-20-4:Basic - In-use tongs stored on equipment handle between uses. There are tongs hanging from handles on the front of the cook line where they can be contacted by employee clothing and body parts. Operator removed the tongs. Corrected On-Site
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. In front of the dishwasher.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler raw turkey is stored over gam, raw bedf us stored over vegetable burger. Operator moved items to proper storage order. Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 6/20/2024 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 9/8/2023
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator removed the tongs from the oven handle.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust on the salad station gaskets.
Food safety inspection conducted on 9/8/2023 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 8/17/2023
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles on multiple reach in coolers on the cook line. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting on the plastic rack in front of the ware washing machine. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust on the reach in cooler on the cook line. Repeat Violation
- 16-48-4:Basic - Old food stuck to clean dishware/utensils on the rack in front of the ware washing station. Repeat Violation
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed bakery person wash hands properly and wipe hands on apron and place on gloves. Informed operator to have team member to remove gloves and rewash hands, dry hands on paper towels and then place on new gloves. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked sauce. Operator placed the raw shell eggs under the cooked red sauce that was stored inside the walk in cooler. Corrected On-Site Repeat Violation
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked on the reach in cooler containing cooked corn. Operator placed date mark on the container of cooked corn stored inside the reach in cooler. Corrected On-Site
Food safety inspection conducted on 8/17/2023 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).