CHEESECAKE FACTORY (THE)

Name: CHEESECAKE FACTORY (THE)
Address: 11800 LAKE VICTORIA GARDENS AVE, PALM BEACH GARDENS, FL, 33410, US
Rating: 72.2

11800 LAKE VICTORIA GARDENS AVE, PALM BEACH GARDENS, FL 33410

License #6019526

🍟 Fast Food ℹ️

72.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

March 4, 2026 · 6 findings · 4 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHEESECAKE FACTORY (THE) in PALM BEACH GARDENS currently holds an InspectFL Health Score of 72.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on March 4, 2026. Across those visits, inspectors documented 38 total violations — 18 critical, 4 major, 16 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 16, 2024

The latest inspection on March 4, 2026 shows 6 observation rows: 4 critical, 1 major, and 1 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

CHEESECAKE FACTORY (THE) has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[16-46-4] Old labels stuck to food containers after cleaning. In walk in cooler egg roll filling container with old label of another food product p, discussed with operator to remove old labels during cleaning.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken and without washing hands employee handled bread, discussed with operator employee washed hands and changed gloves.
[08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. In reach in low boy cooler raw chicken stored in top drawer with no physical barrier between top and bottom with French fries stored on bottom drawer, discussed with operator to correct storage of products.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at cook line handled trash can and without washing hands and changing gloves employee handled container of coleslaw, discussed with operator employee changed gloves and washed hands.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line French fries (117F - Hot Holding) per operator product prepared less than 30 minutes ago, discussed with operator hot holding requirements. Operator chose to discard product.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler at cook like Portioned chicken (51F - Cooling) at 2:00 since 12:00 to 50F at 2:35, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to walk in cooler to chill.

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. At entrance to Cookline; one dead roaches was observed. Operator cleaned
[14-11-5] Equipment in poor repair. At Cook line; Cutting boards dented
[08B-36-4] Food stored in a location that is exposed to splash/dust. Open boxes of cheesecake and desserts stored under dripping condensed line in Walk-in freezer. Water dripping from the vents at cook line;
[14-69-4] Ice buildup in walk-in freezer.
[10-03-4] In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. At cook line;Utensils stored in dipper well with not sufficient velocity to clean food particles; operator unable to fix; water discarded;
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink cup in reach at expo line. Operator removed
[29-19-4] Standing water in floor At Cookline; Standing water was observed on the floor throughout the length of cookline.
[12A-13-4] 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. Employee loaded dirty dishes to the dishwasher then unloaded the dish machine touching sanitized dishes without changing gloves and washing hands. Employee touched soiled cloth towel wiping the food prep area, took gloves off, walked in the walk-in cooler, Employee returned put and new pairs of gloves before working with food without washing hands. Operator educated employees, employees washed hands then put new gloves on
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At dry storage area adjacent to prep area at back of the kitchen; observed approximately eight flies. Flies were located mostly at the top shelf which had boxes of coffee. Observe flies landing on coffee in boxes. Operator cleaned areas.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spinach dip (41-49F - Cold Holding); cooler by pizza oven; marinara (42-47F - Cold Holding); roasted tomatoes (42-47F - Cold Holding); cheese (42-46F - Cold Holding); tomato bruschetta (41-49F - Cold Holding) in coolers at cook line ; as per operator foods not prepared or portioned today; foods overstocked; operator made smaller portions; food out of temperature for approximately 1 hour;
[41-10-4] Toxic substance/chemical improperly stored. At Cook line; bucket containing sanitizer was held beside food items and utensils Operator removed