STEAKNSHAKE
9116 US 19 N, Port Richey FL 34668 · 727-848-0011
Last inspected Apr 1, 2026 · 6 visits since September 2023
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Pipe under milkshake prep table has no air gap.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Bag of cheese in nacho cheese machine
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with form number hr5002-090
Ice bucket not stored inverted.
Insect control device installed over food preparation area. Above prep table in back area. Operator removed.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Food stored in a location that is exposed to splash. Raw hamburger patties in reach in cooler have water on plastic wrap on top of them, water is dripping from top of cooler, operator removed burgers and rewrapped, stored in walk in cooler.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over French fries in vertical freezer by fryer, moved to freezer
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket in kitchen >500 ppm, corrected to 400 ppm
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 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, corrected to 50 ppm
Equipment in poor repair. Microwave not working Alto sham not working
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Alto sham interior, not being used Floor fan
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.