SHAKE SHACK
8359 INTERNATIONAL DR, Orlando FL 32819 · 407-205-0362
Last inspected Aug 11, 2026 · 7 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 identified in the written procedure as a food held using time as a public health control has no time marking/melted butter on time control plan but no time marked/out for 1 hour per manager.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Food-contact surface soiled with food debris, mold-like substance or slime./ketchup dispenser soiled. Customer self service counter.
Equipment and utensils not properly air-dried - wet nesting./back kitchen cleaned dish shelf.
Ice buildup in reach-in freezer/for ice cream.
Light not functioning./one light bulb out/front cook line.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves.
Floor soiled/has accumulation of debris./walk in freezer floor.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Handwash sink not accessible for employee use at all times./blocked by garbage can, hand sink next to dish machine/
Equipment and utensils not properly air-dried - wet nesting.
Food stored on floor./a box of lemonade on walk in freezer floor/
Reach-in cooler interior/shelves have accumulation of soil residues./cook line burger patties cold drawers interior soiled.
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
Show 8 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking/melted butter on time control plan but no time marked/out for 1 hour per manager.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food./pre cooked chicken at breading station with a time marked but no time plan available.
Current Hotel and Restaurant license not displayed./current DBPR license not available/manager received an email copy later/
Employee with no hair restraint while engaging in food preparation./manager preparing food at cook line/
Equipment and utensils not properly air-dried - wet nesting./plastic containers on top shelves, back kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues./cook line reach in cooler with excessive standing water.
Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.
Water leaking from pipe and/or faucet/handle./cook line hand sink pipe leaking.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelf, back kitchen.
Equipment in poor repair./cook line reach in cold drawer gasket torn.
Food stored on floor./soda box on floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Two chicken breader bins exterior soiled, back kitchen. Ice machine rim soiled.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles./sanitizing bucket stored over a bottle of glaze syrup, front counter/
Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to clean cutting boards in prep area
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered line put on gloves and began to cook beef patty. Manager instructed on proper hand wash
Accumulation of debris inside warewashing machine.
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.