CHEESECAKE FACTORY
Conservatory Lane
Orlando, Florida, 32811
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 8 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 1/17/2025
High Priority
2
Intermediate
0
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cookline, , at dish over clean dishes Corrected On-Site - From follow-up inspection 2025-01-17: **Time Extended**
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Rusted at reach-in coolers, bakery and prep. - From follow-up inspection 2025-01-17: **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Prep Reach-in cooler - From follow-up inspection 2025-01-17: **Time Extended**
- 25-06-4:Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Soufflé cups at server station. To go drink lids at bar Corrected On-Site - From follow-up inspection 2025-01-17: **Time Extended**
- 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over pizza dough in walk-in freezer Corrected On-Site - From follow-up inspection 2025-01-17: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over corn on the cob in walk-in cooler Corrected On-Site - From follow-up inspection 2025-01-17: **Time Extended**
Food safety inspection conducted on 1/17/2025 revealed 6 total violations (2 high priority, 0 intermediate, 4 basic).
Inspection on 1/15/2025
High Priority
3
Intermediate
0
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cookline, , at dish over clean dishes Corrected On-Site
- 36-24-5:Basic - Hole in or other damage to wall. Rusted at reach-in coolers, bakery and prep.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Prep Reach-in cooler
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Soufflé cups at server station. To go drink lids at bar Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over pizza dough in walk-in freezer Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over corn on the cob in walk-in cooler Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter and garlic butter and garlic (49-41F - Cold Holding); herb butter (50F - Cold Holding); ricotta cheese (44-46F - Cold Holding) pasta station. Items over the fill line, in unit Less then 2 hours, operator removed excess product **Corrective Action Taken** Warning
Food safety inspection conducted on 1/15/2025 revealed 7 total violations (3 high priority, 0 intermediate, 4 basic).
Inspection on 7/26/2024
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 08B-39-4:Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. As evidenced by stickers on cut avocado on cookline Repeat Violation - From follow-up inspection 2024-07-24: **Time Extended** - From follow-up inspection 2024-07-26: **Time Extended**
- 12A-02-4:High Priority - - From initial inspection : High Priority - Server handled soiled dishes or utensils and then picked up clean dishes without washing hands. Operator coached employee Repeat Violation - From follow-up inspection 2024-07-24: **Time Extended** - From follow-up inspection 2024-07-26: **Time Extended**
- 12A-09-4:High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook handle raw ground beef then touch hamburger bun. Operator coached employee on proper gloved change **Corrective Action Taken** - From follow-up inspection 2024-07-24: **Time Extended** - From follow-up inspection 2024-07-26: **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Second hand sink on left of cookline - From follow-up inspection 2024-07-24: **Time Extended** - From follow-up inspection 2024-07-26: **Time Extended**
Food safety inspection conducted on 7/26/2024 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 7/24/2024
High Priority
3
Intermediate
1
Basic
1
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-39-4:Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. As evidenced by stickers on cut avocado on cookline Repeat Violation - From follow-up inspection 2024-07-24: **Time Extended**
- 12A-02-4:High Priority - - From initial inspection : High Priority - Server handled soiled dishes or utensils and then picked up clean dishes without washing hands. Operator coached employee Repeat Violation - From follow-up inspection 2024-07-24: **Time Extended**
- 12A-09-4:High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook handle raw ground beef then touch hamburger bun. Operator coached employee on proper gloved change **Corrective Action Taken** - From follow-up inspection 2024-07-24: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ; butter (50F - Cold Holding); sliced tomatoes (47F - Cold Holding); shredded (47F - Cold Holding), on cook line. Repeat Violation Warning - From follow-up inspection 2024-07-24: Compound butter 48°F Ricotta cheese 42-47°F Pasta 43-49°F Tops of make table, and in pasta drawer Admin Complaint
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Second hand sink on left of cookline - From follow-up inspection 2024-07-24: **Time Extended**
Food safety inspection conducted on 7/24/2024 revealed 5 total violations (3 high priority, 1 intermediate, 1 basic).
Inspection on 7/23/2024
High Priority
3
Intermediate
1
Basic
1
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. As evidenced by stickers on cut avocado on cookline Repeat Violation
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up clean dishes without washing hands. Operator coached employee Repeat Violation
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook handle raw ground beef then touch hamburger bun. Operator coached employee on proper gloved change **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ; butter (50F - Cold Holding); sliced tomatoes (47F - Cold Holding); shredded (47F - Cold Holding), on cook line. Repeat Violation Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Second hand sink on left of cookline
Food safety inspection conducted on 7/23/2024 revealed 5 total violations (3 high priority, 1 intermediate, 1 basic).
Inspection on 1/10/2024
High Priority
5
Intermediate
2
Basic
2
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 10-06-5:Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop in raw squid Corrected On-Site - From follow-up inspection 2024-01-10: **Time Extended**
- 08B-39-4:Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. As evidenced by stackers on cut avocados on cookline - From follow-up inspection 2024-01-10: **Time Extended**
- 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken (52F - Cooling), in walk-in cooler - From follow-up inspection 2024-01-10: **Time Extended**
- 12A-07-5:High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook handled raw chicken, then changed gloves without washing hands. Coached employee on proper hand washing **Corrective Action Taken** - From follow-up inspection 2024-01-10: **Time Extended**
- 12A-13-4:High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled dirty dishes then clean. Operator coached employee on proper hand washing **Corrective Action Taken** - From follow-up inspection 2024-01-10: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ahi tuna to be served raw. Corrected On-Site Repeat Violation - From follow-up inspection 2024-01-10: **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken improperly cooled in walk-in Repeat Violation - From follow-up inspection 2024-01-10: **Time Extended**
- 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Full container covered Repeat Violation - From follow-up inspection 2024-01-10: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar soiled - From follow-up inspection 2024-01-10: **Time Extended**
Food safety inspection conducted on 1/10/2024 revealed 9 total violations (5 high priority, 2 intermediate, 2 basic).
Inspection on 1/9/2024
High Priority
6
Intermediate
2
Basic
2
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop in raw squid Corrected On-Site
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. As evidenced by stackers on cut avocados on cookline
- 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. chicken (52F - Cooling), in walk-in cooler
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook handled raw chicken, then changed gloves without washing hands. Coached employee on proper hand washing **Corrective Action Taken**
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled dirty dishes then clean. Operator coached employee on proper hand washing **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ahi tuna to be served raw. Corrected On-Site Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken improperly cooled in walk-in Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (58F - Cold Holding); raw chicken (58F - Cold Holding); raw fish (58F - Cold Holding); raw squid (58F - Cold Holding) on cookline at fry station. Operator states in unit less then 3 hours, placed in freezer to chill Repeat Violation Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Full container covered Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar soiled
Food safety inspection conducted on 1/9/2024 revealed 10 total violations (6 high priority, 2 intermediate, 2 basic).
Inspection on 7/7/2023
High Priority
4
Intermediate
2
Basic
12
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cambro containers in prep area
- 36-73-4:Basic - Floor soiled/has accumulation of debris. In walk-in freezer
- 08B-38-4:Basic - Food stored on floor. Case of juice on floor in alcohol walk-in Corrected On-Site
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In pinko bin Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At bar
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled throughout kitchen and cookline
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler drawers soiled at bottom ofunits
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Single door Reach in At pizza station
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In cooler drawers on cookline
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to reachin coolers in prep area, peeling, rust, wall behind dry shelf soiled as well
- 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. Pasta in walk-in cooler overnight, 46-52°F
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Ahi tuna over raw mushrooms in cooler drawer on cook-line. Raw shrimp over tuna to be served raw. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.pasta cooling overnight 46-52°F
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (57F - Cold Holding); compound butter (51F - Cold Holding) on cookline, operator states in unit less then 1 hour. Operator will chill **Corrective Action Taken**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pasta cooled over night stacked in deep covered containers in walk-in
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 89°at dish
Food safety inspection conducted on 7/7/2023 revealed 18 total violations (4 high priority, 2 intermediate, 12 basic).