THE OFFICIAL SITE OF THE FLORIDA DEPARTMENT OF BUSINESS & PROFESSIONAL REGULATION
Click here to access the department's home page
Licensing Portal - Inspection Details
ONLINE SERVICES
   Apply for a License
Verify a Licensee
View Food & Lodging Inspections
File a Complaint
Continuing Education Course Search
View Application Status
Find Exam Information
Unlicensed Activity Search
AB&T Delinquent Invoice & Activity List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: STEAK N SHAKE REST #76 License Number: SEA3900002
Rank: Seating License Expiration Date: 02/01/2022
Primary Status: Ownership Changed Secondary Status:
Location Address: 2315 S DALE MABRY
TAMPA, FL 33629-6315

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 02/11/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
2 6 12
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
23-03-4    Basic - Build-up of grease on nonfood-contact surface. Shelf under cooks grill. **Repeat Violation** **Warning**
36-22-4    Basic - Floor area(s) covered with standing water. By handsink between prep area and dishroom **Warning**
36-71-4    Basic - Floor drains/drain covers heavily soiled. **Repeat Violation** **Warning**
36-73-4    Basic - Floor soiled/has accumulation of debris. All floors, front counter, cooks line, prep-area, by hot water heater, dish room, dry storage ,dish room and walkin cooler.( under shelves and corners) **Repeat Violation** **Warning**
23-21-4    Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Repeat Violation** **Warning**
22-19-4    Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation** **Warning**
24-18-4    Basic - Silverware/utensils stored upright with the food-contact surface up. Forks **Corrected On-Site** **Warning**
25-05-4    Basic - Single-service articles improperly stored. Case of cups stored on floor next to prep room **Warning**
23-09-4    Basic - Soiled reach-in cooler gaskets. **Warning**
25-02-4    Basic - Unwrapped single-service utensils not presented so that only the handles are touched. By front counter and to go window **Warning**
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. By ice cream station and cooks line **Warning**
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry. Improper storage of maintenance equipment that interferes with cleaning. Empty mop bucket after each use **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooler next to to go window on cooks line. cut lettuce (61°F - Cold Holding); cut tomatoes (62°F - Cold Holding); dressings (60-63°F - Cold Holding); shredded cheese (61°F - Cold Holding); pasta (63°F - Cold Holding); salsa (60°F - Cold Holding); **Repeat Violation** **Warning**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. Candy containers for milk shakes **Repeat Violation** **Warning**
22-36-4    Intermediate - Accumulation of mold-like substance on milk dispensing nozzle/equipment. **Repeat Violation** **Warning**
22-05-4    Intermediate - Cutting board(s) stained/soiled. **Warning**
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers and freezers **Repeat Violation** **Warning**
53B-03-5    Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Company using Serv Safe for employee training. **Warning**
22-18-4    Intermediate - Soil residue in food storage containers. Container that holds dressing bottles in walk in cooler **Warning**
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.