SHAKE SHACK
2606 SAWGRASS MILLS CIRCLE, Sunrise FL 33323 · 754-218-8812
Last inspected Aug 3, 2026 · 6 visits since October 2023
OCT 23
AUG 24
JUL 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the kitchen at front line cooler sliced tomatoes (44F - Cold Holding). Per operator prepared and portioned the previous day. Per operator stored in flip top cooler overnight. Operator discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Aug 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee switched from raw beef patties to ready to eat changed gloves but failed to washed hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Equipment and utensils not properly air-dried - wet nesting. Cleaned containers on top shelf above triple sinks. Removed during inspection.
Ice buildup walk-in freezer.
Dec 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the kitchen at front line cooler sliced tomatoes (44F - Cold Holding). Per operator prepared and portioned the previous day. Per operator stored in flip top cooler overnight. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the kitchen at front line cooler sliced tomatoes (44F - Cold Holding). Per operator prepared and portioned the previous day. Per operator stored in flip top cooler overnight. Operator discarded.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. In the kitchen at cook line cooler, raw chicken breast #1 prepared and portioned today at 11:37am and placed in cooler soon after. (52F - Cooling from ambient at 3:29pm). Operator placed in freezer to rapid chill. (2nd temp at 51F at 3:37 pm). Advised operator to discard and educated on proper cooling method. In the kitchen at the cook line cooler, raw chicken breast #2 prepared today at 11:37am and placed in cooler soon after. (1st tempt 48F at 3:29pm - Cooling from ambient). Operator placed in freezer to rapid chill. (2nd temp at 47F at 3:37 pm).Advised operator to discard and educated on proper cooling method.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. 1) In the kitchen at cook line cooler, raw chicken breast #1 prepared and portioned today at 11:37am and placed in cooler soon after. (52F - Cooling from ambient at 3:29pm). Operator placed in freezer to rapid chill. (2nd temp at 51F at 3:37 pm). Advised operator to discard and educated on proper cooling method. 2) In the kitchen at the cook line cooler, raw chicken breast #2 prepared today at 11:37am and placed in cooler soon after. (1st tempt 48F at 3:29pm - Cooling from ambient). Operator placed in freezer to rapid chill. (2nd temp at 47F at 3:37 pm).Advised operator to discard and educated on proper cooling method.
Jul 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (42-45F - Cold holding); cut lettuce (44-46F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for approximately 30 mins. Items placed in low boy to rapid cool.
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.
Bowl or other container with no handle used to dispense food. Observed no handle cup used to portion salt and pepper at prep sink.
Equipment and utensils not properly air-dried - wet nesting. Observed clean pans not stored to allow proper air drying.
Oct 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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. Form sent to manager to be printed and completed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above triple sink next to office. Observed vent with an accumulation of dust.
Wet mop not stored in a manner to allow the mop to dry. Observed mop being held in mop bucket containing water. Manager removed and stored in a manner to allow drying.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.