🪰526,489 violations tracked across 67 Florida counties

CHEESECAKE FACTORY (THE)

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

License #6019526

🍟 Fast Food ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate
79.3 Grade C / 100

Mixed Health Record

How is this score calculated? →
Quick take

CHEESECAKE FACTORY (THE) in PALM BEACH GARDENS currently holds an InspectFL Health Score of 79.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 4, 2026. Across those visits, inspectors documented 15 total violations — 10 critical, 1 major, 4 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.
Inspections on file
3
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

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

Inspection data quality

What’s powering this page

Official source: DBPR
Inspection coverage
100%
Inspector notes
15
Coverage note
Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here
  • •Inspector notes appear inline when available.
  • •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

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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: Administrative complaint recommended
  • [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.
  • [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.
  • [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.
  • [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-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.
  • [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.
Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

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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