SIOUX CITY STEAKHOUSE
8515 LITTLE RD, New Port Richey FL 34654 · 727.845.7347
Last inspected Jan 8, 2026 · 18 visits since July 2023
FEB 25
APR 25
JUL 25
OCT 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 small flies In dry storage room. 1 fly on cook line 2 small flies under dish machine 1 small fly in bar under hand wash sink
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025012319 | Feb 11, 2025 | Apr 2, 2025 | $1,200 |
| 3--2025005719 | Dec 9, 2024 | Mar 11, 2025 | $400 |
| 3--2021018422 | Dec 7, 2020 | May 19, 2021 | $160 |
Inspection history
18 visits, newest first
Jan 8, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 1, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips are expired.
No paper towels or mechanical hand drying device provided at handwash sink. The hand sink in the bar area was out of paper towels, and the operator provided a new supply.
The food-contact surface was soiled. The interior of the 3 reach-in coolers across from the cook line area was soiled, and the gaskets had a slime and mold-like substance on them. The operator cleaned the interior of the 3 reach-in coolers.
Missing drain plug at dumpster.
The white/yellow cutting board across from the fryer basket has cut marks and is no longer cleanable. The operator replaced it with a new one.
Jul 2, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 1, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, sanitizer jug empty, operator attached new jug, corrected to 50 ppm Dish machine in bar -0 ppm, sanitizer jug empty, corrected to 100 ppm
Stop Sale issued on time/temperature control for safety food due to temperature abuse. On prep table on cook line-garlic butter (76F - Cold Holding) Reach in cooler on cook line -sliced Swiss cheese (53F - Cold Holding); blu cheese (51F - Cold Holding); mixed shredded cheese (51F - Cold Holding); sliced provolone (51F - Cold Holding) loaded cheese mix (56F - Cold Holding); all removed from refrigeration at 9 am, 6 hours ago.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table on cook line-garlic butter (76F - Cold Holding) Reach in cooler on cook line -sliced Swiss cheese (53F - Cold Holding); blu cheese (51F - Cold Holding); mixed shredded cheese (51F - Cold Holding); sliced provolone (51F - Cold Holding) all removed from refrigeration at 9 am, 6 hours ago. See stop sale loaded cheese mix (46F - Cold Holding) moved to walk in cooler
Food-contact surface soiled with food debris. Stained Board on 2 door cooler on cook line, operator put new board on cooler
Cutting board has cut marks and is no longer cleanable. At prime rib station grooved and pieces missing, operator replaced board with new one
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage beverage on 2 door reach in cooler, moved to shelf
Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled fan on prep table next to grill
Sanitizing solution for wiping cloths not free of food debris and visible soil. Wet towel on prep table on cook line, moved to bucket
Apr 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line
Roast reheated for hot holding not reaching proper time/temperature cooking requirements. prime rib (121F - reheating ) started reheat at 11 am 2.5 hours ago. See stop sale.
Apr 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At wait station in ice bath sour cream (50F - Cold Holding); whipped butter (49F - Cold Holding);; garlic butter (67F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in ice bath by fryers - milk wash (47F - Cold Holding); removed from refrigeration 2.25 hours ago, discussed using time control, operator discarded At wait station - sour cream (50F - Cold Holding); whipped butter (49F - Cold Holding); put in ice bath at 11 am, 2.5 hours ago, garlic butter (67F - Cold Holding) on counter at pass shelf, made with whipped butter, removed from refrigeration 2.5 hours ago. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. peppers and onions (108/ 110F - Hot Holding)cooked 2 hours ago, reheated to 167f.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line
Roast reheated for hot holding not reaching proper time/temperature cooking requirements. prime rib (121F - reheating ) started reheat at 11 am 2.5 hours ago. See stop sale.
Wet wiping cloth not stored in sanitizing solution between uses. On cutting board on cook line, moved to bucket
Feb 20, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 12, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. White board at lift top and board on 2 door reach in cooler stained
Equipment in poor repair. Quay sanitizer does not dispense, operator states that Dish machine has to be running for sanitizer to dispense.
Standing water in bottom of reach-in-cooler. 3 door cooler on cook line, 2 door cooler on cook line
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. On cook line - 2 buckets 0 ppm, operator states that Dish machine has to be running for sanitizer to dispense. Operator manually added sanitizer, corrected to 400 ppm.
Feb 11, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 8 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Rodent activity present as evidenced by rodent droppings found. 1 dropping on bag in box soda in storage room 6 rodent droppings under storage shelf in back hallway. 2 Clumps of fur under storage shelf in hallway. Half eaten roll under shelf in hallway by fur and droppings
Sewage/wastewater backing up through floor drains. Operator states that floor drains on expo line back up if dish machine is run more than twice. Plumber will be here between 2 and 5. Floor has been mopped, inspector suggested not using dish machine until all has been repaired. Water backs up in floor drains on cook line when hand wash sinks and 3 compartment sink water is running. Plumber arrived at 2:25. Repairs not complete at end if inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. house made blue cheese (49F - Cold Holding); house made ranch (48F - Cold Holding)made yesterday, no temperatures taken today
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house made blue cheese (49F - Cold Holding); house made ranch (48F - Cold Holding)made yesterday, no temperatures taken today. See stop sale
Food-contact surface soiled with food debris, mold-like substance or slime. White board at lift top and board on 2 door reach in cooler stained
Equipment in poor repair. Quay sanitizer does not dispense, operator states that Dish machine has to be running for sanitizer to dispense.
Standing water in bottom of reach-in-cooler. 3 door cooler on cook line, 2 door cooler on cook line
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. On cook line - 2 buckets 0 ppm, operator states that Dish machine has to be running for sanitizer to dispense. Operator manually added sanitizer, corrected to 400 ppm.
Dec 9, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Fry baskets White cutting board by steam table
Dec 9, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 4 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Rodent activity present as evidenced by rodent droppings found. Approximately 30 rodent droppings in dry storage room floor 1 rodent droppings on lid of plastic container in dry storage room 1 rodent dropping on case of water in dry storage room 5 rodent droppings on floor in dish room under clean dish rack 4 rodent droppings on floor in bar by hand wash sink
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked peppers and onions (101F - reheating) ), operator out on stove to heat, made yesterday, brought out of walk in cooler at 11:30, heated to 170F.
Food-contact surface soiled with food debris, mold-like substance or slime. Fry baskets White cutting board by steam table
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. On cook line by steam table, 0 ppm, dispenser not working, operator manually added sanitizer. Corrected to 400 ppm
Aug 28, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 small flies In dry storage room. 1 fly on cook line 2 small flies under dish machine 1 small fly in bar under hand wash sink
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cook line stained
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Frame around 2 door cooler across from fryer. Frame of door on bottom of vertical freezer Fan guards in walk in cooler
Aug 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 small flies In dry storage room. 1 fly on cook line 2 small flies under dish machine 1 small fly in bar under hand wash sink
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cook line stained
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Frame around 2 door cooler across from fryer. Frame of door on bottom of vertical freezer Fan guards in walk in cooler
Feb 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook- total hand wash time was 12 seconds. Discussed with manager on duty
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small fly on cook line, 1 inbar, 1 in dining room
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In vertical cooler by grill - sirloin steak (46F - Cold Holding); filet (46F - Cold Holding); fajita steak (46F - Cold Holding); salmon (46F - Cold Holding)operator put ice bags on top, recheck, no change, moved to freezer Reach in cooler on cook line across from stove - loaded cheese mix (45F - Cold Holding), moved to walk in cooler
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook drinking from glass with no lid, discussed with manager on duty.
Aug 28, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Total Hand wash time for cook was 15 seconds. Discussed with manager on duty.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server cut potatoes, touching with bare hands before serving to customer. Discussed bare hand contact with manager on duty
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Prep cook rinsed knife in 3 compartment sink, then hung on knife rack, discussed with cook and manager on duty. Cook took knife to dish room
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flys in kitchen, 1 in dry storage area, operator killed all and sanitized area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In lift top cooler, middle cook line - Swiss cheese (45F - Cold Holding); provolone cheese (47F - Cold Holding), operator moved to metal pans and put in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage over seasoning on cook line, moved to bottom shelf
Employee with no beard guard/restraint while engaging in food preparation. 3 cooked
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Potato rack in kitchen
Jul 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly on cook line landing on plates, operator took plate to dish room.
Hole in or other damage to wall. In bar on far end in bar
Jul 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly on cook line landing on plates, operator took plate to dish room.
Stop Sale issued due to adulteration of food product. Canned beverage in ice used for drinks in bar. Operator burned all ice in bin
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In 3 door lift top cooler on cook line- sliced Swiss cheese (51F - Cold Holding); slices yellow cheese (56F - Cold Holding); sliced provolone (54F - Cold Holding);
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At breading station on cook line - buttermilk for breading (61F - Cold Holding)operator discarded. States that it is made multiple times each day, held on ice. Inspector suggested time control. In 3 door cooler on cook line - sliced Swiss cheese (51F - Cold Holding); slices yellow cheese (56F - Cold Holding); sliced provolone (54F - Cold Holding); temperatures not taken this morning.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.m 103.5 with thermoworks thermometer. Manager checked water heater, turned up.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on top of cooler of bar
Food contaminated by unsanitized equipment or utensil. See stop sale. Canned beverage in ice used for drinks in bar. Operator burned all ice in bin.
Hole in or other damage to wall. In bar on far end in bar
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.