← Syracuse
Cheesecake Factory @ Destiny USA
306 Hiawatha Boulvard West, J112, Syracuse, NY 13204
Last inspected Apr 6, 2026
This source doesn’t issue a letter grade, so CleanPlate derived the status from the reported violation data.
✕
derivedOrder for delivery
Inspection history
Apr 6, 2026
✕3 violations
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical:Food from unapproved source, spoiled, adulterated on premises.
- Non food contact surfaces of equipment not clean
Nov 5, 2025
✓1 violation
- Non food contact surfaces of equipment not clean
Mar 17, 2025
✓3 violations
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Jul 16, 2024
✕5 violations
- Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Jun 8, 2023
✓Nov 14, 2022
✕1 violation
- Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
Apr 27, 2022
✓1 violation
- Non food contact surfaces of equipment not clean
Nov 23, 2021
✓1 violation
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
May 18, 2021
✓2 violations
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Aug 19, 2020
✓Oct 17, 2019
✓1 violation
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Apr 12, 2019
✓1 violation
- Garbage storage areas not properly constructed or maintained, creating a nuisance
Dec 11, 2018
✓1 violation
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
Feb 28, 2018
✓2 violations
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
May 9, 2017
✓6 violations
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non food contact surfaces of equipment not clean
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Aug 30, 2016
✕3 violations
- Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
Feb 8, 2016
✓Dec 1, 2015
✕2 violations
- Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Nov 14, 2014
✕6 violations
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Critical:Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
Aug 12, 2014
✓Apr 15, 2014
✓1 violation
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Mar 24, 2014
✕14 violations
- Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
- Hair is improperly restrained
- Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
- Improper use and storage of clean, sanitized equipment and utensils
- Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
- In use food dispensing utensils improperly stored
- Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Dec 11, 2013
✓
Source: New York State Department of Health. Data shown unmodified from the official record. See something wrong? Report a data issue.