SHAKE SHACK #1766
65 W MITCHELL HAMMOCK RD STE 1501, Oviedo FL 32765 · 347-573-1940
Last inspected Aug 4, 2026 · 5 visits since August 2023
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - queso (125F - Hot Holding); - house made gravy (125F - Hot Holding) Manager put back on stove for reheat.
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - butter at bun toasting station
Accumulation of debris inside warewashing machine.
Employee with no beard guard/restraint while engaging in food preparation.
Show the remaining 1 finding ▾
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
No Quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. pr vied operators.
Ice buildup in reach-in freezer and/or walk-in freezer.
No conspicuously located ambient air temperature thermometer in holding unit. Kitchen black low boy unit,.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish machine racks soiled with grime,.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0 ppm.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - queso (125F - Hot Holding); - house made gravy (125F - Hot Holding) Manager put back on stove for reheat.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - quaternary test kit
Cleaned and sanitized equipment or utensils not properly stored. - fryer oil supply line stored on floor. Manager moved to shelf
Floor soiled/has accumulation of debris. - below cook line
Ice buildup in reach-in freezer.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Accumulation of debris on dish racks
Accumulation of lime scale on the inside of the dishmachine.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters
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.