STEAK N SHAKE

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Reach-in cooler at the cook line portion cups with ground beef date marked 02/25/26, Manager change date to 03/04/26.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, chili at 110F, employee moved to grill and reheated, also grilled onions 85F, Manager discarded. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the shake station, shake mixers base with food build up.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in front of grill, no paper towels and no soap Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For five employees Repeat Violation Admin Complaint

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For five new employees Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance also ice bin at the drive thru area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the kitchen area, Ceiling tiles with dust.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened sport drink next to ice bin at the Drive-Thru area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked wet containers in front of dish machine.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in cooler at the shake station (cups). Repeat Violation

Basic - In-use utensil not used with moist food stored in running water.. At the shake station, dipper well off, employee turned on. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drawers underneath grill with stored bread soiled with food residue. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line soiled with food residue also mold like substance on corners. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup with coffee stored on shelf above pickle containers in back of kitchen

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup behind cooling unit in walk-in-freezer

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Knife handle touching Tomato's in flip-top make table cooler on cookline.