STEAK N SHAKE INC
3853 TAMPA RD, Oldsmar FL 34677 · 813-814-7865
Last inspected Aug 26, 2026 · 11 visits since July 2023
FEB 25
FEB 26
MAY 26
JUL 26
AUG 26
▼ IMPROVING
5 inspections trending up, 14 points better than where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly near grill 1 fly near mop sink 1 fly near dry storage
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 26, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw burger (48F - Cold Holding, second temperature 43F cooling); hot dog (47F - Cold Holding, second temperature 41F cold holding)
Jul 17, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer dispenser was empty when 3 compartment sink and buckets were filled. The operator resolved the issue and refilled the 3 compartment sink to 200ppm during the inspection.
Employee with no beard guard/restraint while engaging in food preparation. Cook with no beard guard. Discussed the importance of of wearing a beard guard when involved in food preparation.
Employee with soiled clothing. The employee working at the shake station is wearing a heavily soiled shirt. I discussed the need to wear clean clothes and suggested wearing an apron that can be changed.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. The sanitizer was empty in the dispenser used to fill the 3 compartment sink and sanitizer buckets. The operator removed the issue and refilled the buckets to 200ppm during the inspection.
May 4, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 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. 0ppm corrected to 50ppm
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee working shake area touched glasses, touched apron no hand wash.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm corrected to 200. Dispenser was empty.
Working containers of food removed from original container not identified by common name. Shaker on cooks line not labeled with common name.
Mar 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor soiled/has accumulation of debris. Floor has an accumulation of grease and food debris cook line, prep area and storage areas,
Wall soiled with accumulated grease, food debris, and/or dust. Side of walk in near office.
Feb 26, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Shake machine nozzles and surrounding area,
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Floor soiled/has accumulation of debris. Floor has an accumulation of grease and food debris cook line, prep area and storage areas,
Wall soiled with accumulated grease, food debris, and/or dust. Side of walk in near office.
Feb 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touch cell phone and returned to working with food touching clean utensils, no hand wash.
Food-contact surface soiled with food debris, mold-like substance or slime. Shake machine nozzles and surrounding area,
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on packaged buns. Operator removed the cell phone.
Floor soiled/has accumulation of debris. Floor has an accumulation of grease and food debris cook line, prep area and storage areas,
Wall soiled with accumulated grease, food debris, and/or dust. Side of walk in near office.
Sep 3, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly near grill 1 fly near mop sink 1 fly near dry storage
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cook line: shredded cheese (48F - Cold Holding) other food items in cooler at proper temperature. Cheese has been on cook line for less than 4 hours. Operator relocated cheese to walk in cooler for rapid chill.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Butter on cook like exceeds time stamp by 2 hours. Time on butter read 2pm. Operator discarded butter voluntarily.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting in fryer basket: chicken tenders (119F - Hot Holding)reheated to 207F
Food-contact surface soiled with food debris, mold-like substance or slime. Areas behind soda nozzles in kitchen and in dining room area.
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. No proof of reporting responsibilities for Skye, Vanessa, and Jesse. All other employees have proof.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple tiles in dining room area soiled with mold like substance. Operator states that last week they had issues with their AC, which caused water to leak on the ceiling tiles. Operator was able to show proof that a work order is in place, and states the ceiling tiles will be replaced once the AC is fixed. Some vents and tiles in kitchen soiled with mold like substance. Floors soiled near ice machine and under prep tables in kitchen. 2 vent covers missing in kitchen. Operator states they have been ordered but have not been received yet. Mold like substance on back door exit, wall above walk in freezer, vents in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on rack against box of caramel and over syrup. Phone was relocated.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in cooler and gaskets on cook line soiled. Operator began wiping down units.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On prep table next to mustard. Operator relocated.
Walk-in cooler/freezer shelves with rust that has pitted the surface. One door has been painted and the operator is in the process of painting remainder of walk in cooler with pitted rust.
Jul 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 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. 0ppm chlorine. Operator ran dish machine a second time and test strip read 50ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter sitting on counting at cookline 67F. Butter was labeled with the time it was taken out of temperature(10am), and operator states after 4 hours, butter is placed back into walk in cooler. Discussed time as public health control and emailed operator form. Operator read and completed form and is aware that after 4 hours, butter will need to be discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Behind soda nozzles in dining area and in kitchen. Employee began cleaning and sanitizing. Operator states they will deep clean tonight
Nonfood-contact surface soiled with food debris. Gaskets on cook line
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket stored on top of prep table next to mustard. Operator relocated sanitizer bucket
Walk-in cooler door with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Squeeze bottle containing butter on cookline. Operator labeled bottle
Feb 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce in prep area temped at 49F. Operators stated lettuce was on the counter for a short time. Other items in unit at proper temperature. Second temperature 50F. Operator discarded. See stop sale.
Toxic substance/chemical improperly stored. Sanitizer bucket stored on top of prep table. Operator moved sanitizer to bottom shelf.
Spray bottle containing toxic substance not labeled. Unlabeled sanitizer sprayer. Discussed with operator that they need to have all chemicals labeled with common name.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coffee pot on prep table. Discussed with operator and coffee pot was moved to office.
Floor soiled/has accumulation of debris. Front counter, cook line, prep areas, walk in cooler, walk in freezer soiled with food debris.
Nonfood-contact surface soiled with food debris, dirt, slime or dust. Walk in cooler door rusted.
Working containers of food removed from original container not identified by common name. Butter not labeled
Jul 17, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate9 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line
Buildup of food debris/soil residue on equipment door handles. Walk in cooler handle heavily soiled.
Clean knives es stored on soiled magnet in prep area.
Floor soiled under and behind fixed equipment as well as common areas on cook line, prep area and storage areas. Drains soiled throughout establishment, heavily soiled in dish room, odor present. Wall around walk in cooler door heavily soiled.
Food stored on floor. Onions and pickles stored on walk in cooler floor Onion rings stored on the floor of walk in freezer. Discussed the importance of storing food a minimum of 6" off the floor.
Heavy accumulation of debris on exterior of warewashing machine.
Ice buildup in reach-in freezer. Ice build up at the bottom of reach in freezer holding glasses located in shake area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fixed equipment on cook line soiled with grease.
Reach-in cooler interior has accumulation of soil residues. Interior of reach in freezer containing glasses soiled. Reach in coolers located u def make tables on cook line soiled.
Single-service articles improperly stored. Single service items stored on the floor of store roon
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.