The Cheesecake Factory
B°15230 N Scottsdale Rd, Scottsdale 85254-2176
Food Establishment - Eating & Drinking · Permit FD-05010
Score based on 9 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history9 on record
2026
Apr 21, 2026Routine1 foundationall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed large covered container of cooked pasta on the bottom of a stack in walk-in cooler, pasta measured 57 degrees F and time stamp on label said it had been cooked nearly 6 hours prior. Person in charge opted to discard product rather than rapidly cool. Please ensure food items are cooled in shallow, uncovered containers, or in ice baths until they reach 70 degrees F from 135 degrees F in no more than 2 hours, and down to 41 degrees F in no more than a total of 6 hours. Corrective Action: Corrected at time of inspection.
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3-501.15 (A) - Priority Foundation: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.
2025
Sep 10, 2025Routine2 priorityall corrected on siteC°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed two containers of salsa verde made in house cooling in containers deeper than 4 inches in the walk in cooler with internal temperatures measuring at 86°F and 90°F. After discussion with the person in charge and reviewing the establishments cooling logs it was determined the salsa verde had been cooling since 12PM (~2.5 hours).
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PRIORITY VIOLATION-3-501.14 - Priority: Cooling. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Predefined Comment: Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Because the salsa verde was not cooled below 70°F within 2 hours the salsa verde was discarded. Corrective Action: Corrected at time of inspection.
Inspector's notes
In the seafood reach in refrigerator across from the ice machines observed raw salmon/ 50°F, raw shrimp/ 47°F, raw Branzino/ 56°F, and crab wontons/ 57°F.
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Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. After discussion with the person in charge it was determined the refrigerator was functioning below 41°F less than 4 hours prior. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Minimum internal temperature of the seafood refrigerator measured at 62.6°F with inspector's min/max thermometer. Instructed the PIC to discontinue use of the seafood refrigerator until it is repaired and maintains TCS foods at 41°F or less. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd.
Jun 13, 2025Re-InspectioncleanA°
Predefined Comment: No County legal action will result from this inspection.Predefined Comment: Upon re-inspection, all violations due for correction have been corrected. No pest activity observed. Reviewed pest control invoices from 6/6/2025, 6/10/2025, and 6/12/2025.
Jun 3, 2025Routine1 priority1 foundationB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed raw shrimp/51°F and cooked chicken 45°F in the bottom drawer cooler on the line across from the pasta station.
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PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. After discussion with the person in charge it was determined all TCS foods were in the drawer cooler since 11AM. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed multiple live roaches in the dish chute between the ware washing area and the main cook line.
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6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Predefined Comment: Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Reviewed pest control invoice completed at 6 AM this morning (6/3/25). Must eliminate current pest control problem and obtain additional pest control from a certified and licensed pest control specialist by re-inspection. Discussed harborage conditions such as sealing gaps/cracks and cleaning food debris as frequently as necessary. Corrective Action: Correct prior to re-inspection.
Mar 5, 2025Routine1 coreA°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed brown organic matter on the interior of the soda gun nozzle at the bar. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Clean soda gun nozzles prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.
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4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.
2024
Oct 24, 2024Routine1 priority1 coreB°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
In the meat walk in cooler observed a plastic container of raw turkey stored directly above a plastic container of raw ground beef. No overhead cross contamination/dripping observed.
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PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. Predefined Comment: All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed a small leak below the dipper well at the bar.
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5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Predefined Comment: All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.
Jun 24, 2024Routine1 priorityall corrected on siteB°
Predefined Comment: No County legal action will result from this inspection.Routine inspection report emailed to the person in charge. Discussed cooling methods with the person in charge.
Inspector's notes
This is the 2nd consecutive violation. Observed heavy cream/ 50°F cold holding in whipped cream dispenser. According to person in charge the heavy had been in the dispenser since 11AM. The whipped cream was voluntarily discarded at time of inspection. Observed an open container of milk/50°F and skewers of cheese, olives, and cherry tomato/48°F in the bar cooler across from the handwashing sink. According to the bartender the milk and skewers had been in the fridge since last night. The milk and skewers were discarded at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Internal temperature of the bar cooler measured at 44.2°F. Discontinue storing TCS foods in the bar cooler until repaired and maintains 41°F or below. Corrective Action: Corrected at time of inspection.
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Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.
Mar 11, 2024Routine1 priority2 coreall corrected on siteB°
This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Routine inspection report emailed to the person in charge. On July 1st, 2023, the Environmental Services Department began emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may: - Contact your inspector using the phone number or email on your last inspection report to review, or Contact the Department using the email addresses below,-Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)- Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)-Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)-Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824Food Manager Licenses: 1,Award: Not Participating,Signer: Jennifer L
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed cream/50°F, white chicken chili/ 54°F, whole tomatoes sauce/ 55°F, red tomato sauce/ 50°F, and cooked pasta/ 48-50°F in malfunctioning pasta station cooler. Except during preparation, cooking, cooling, or when time is used as a control all time/temperature controlled for safety (TCS) foods shall be maintained at 41°F or less. After discussion with person in charge, it had been determined all TCS foods were within safe time parameters. All TCS foods were moved to the walk-in cooler or voluntarily discarded at time of inspection. After discussion with the person in charge it was determined the circuit breaker had tripped on the pasta station cooler. Service call made at time of inspection. Discontinue storage of TCS foods in the pasta station cooler until it maintains 41°F or less. Correct By: Corrected At Time Of Inspection
Core-3-304.14, C: Wiping Cloths, Use Limitation Observed sanitizer buckets near the soup and bread stations filled with sink and surface sanitizer at less than 0.27 fl. oz/gal. According to manufacturer specification, sink and surface sanitizer shall measure between 0.27-.55 fl. oz/gal. Moist cloths used for food contact surfaces shall be kept in an approved sanitizing solution of appropriate concentration. New sanitizer solution was prepared at time of inspection and tested at 0.55 fl. oz/gal. Correct By: Corrected At Time Of Inspection
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage At the pizza station observed a knife and pizza slicer stored in the crevice between the prep cooler and wall. Knives, spatulas, etc., shall not be stored between wall and table or between pieces of equipment between uses. The knife and pizza slicer was moved to a clean and dry location at time of inspection by the person in charge. Correct By: Corrected At Time Of Inspection
2023
Nov 2, 2023RoutinecleanA°
This establishment is not participating in the award program at this time and had 0 Priority, 0 Priority Foundation violations on this inspection.Reviewed cooling methods/ procedures with the person in charge. No County legal action will result from this inspection.Routine inspection report emailed to the person in charge. The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824Signer: Jennifer L,Food Manager Licenses: 3,Award: Not Participating
Data from Maricopa County Environmental Services public records, last checked Jul 20, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →