Shiloh's Steak & Seafood
Last inspected: Sep 5, 2025
30
Score
Across the available record, Shiloh's Steak & Seafood has nine inspections on file, the first dated 2022. Shiloh's Steak & Seafood was last inspected on Sep 5, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have ticked up lately, averaging around 18 violations per visit versus roughly 11 violations earlier in the record.
The most common issue across all inspections has been “dishmachine chlorine sanitizer not”, showing up two times.
That's lower than the typical Titusville restaurant, which scores around 68. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
0
Critical latest
4
Major latest
16
Minor latest
Inspection History
Sep 5, 2025
Routine - Food
4 major violations. 16 minor violations.
View 20 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on cook line and above black reach in cooler -Can opener -Slicer **Repeat Violation** - From follow-up inspection 2025-09-05: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some missing - From follow-up inspection 2025-09-05: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking on sausage sauce in reach in cooler on cook line under make table. and shaved prime rib and portioned beef ribs in black reach in cooler. - From follow-up inspection 2025-09-05: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2025-09-05: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen **Repeat Violation** - From follow-up inspection 2025-09-05: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees in kitchen wearing Watches - From follow-up inspection 2025-09-05: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Many employees in kitchen **Repeat Violation** - From follow-up inspection 2025-09-05: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Ice machine in kitchen area with a part hanging into the ice. - From follow-up inspection 2025-09-05: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** - From follow-up inspection 2025-09-05: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer and potatoes reach in freezer on cook line. **Repeat Violation** - From follow-up inspection 2025-09-05: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line and in dry storage area - From follow-up inspection 2025-09-05: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Light not functioning. Above hot box in kitchen - From follow-up inspection 2025-09-05: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Operator was provided with a copy. **Corrective Action Taken** - From follow-up inspection 2025-09-05: **Time Extended**
51-13-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Dish machine trays -Interior of Hand sink in service bar -Gaskets in all reach in cooler on cook line -Interior of reach in cooler under breading station soiled **Repeat Violation** - From follow-up inspection 2025-09-05: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. In black reach in cooler next to hand sink in kitchen **Repeat Violation** - From follow-up inspection 2025-09-05: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons and forks On dish machine rack **Repeat Violation** - From follow-up inspection 2025-09-05: **Time Extended**
24-18-4
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Grease trap outside. **Repeat Violation** - From follow-up inspection 2025-09-05: **Time Extended**
33-31-5
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored on top of cut vegetables in walk in cooler. - From follow-up inspection 2025-09-05: **Time Extended**
08B-17-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2025-09-05: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. All throughout kitchen and behind fryers and grill - From follow-up inspection 2025-09-05: **Time Extended**
36-27-5
30
Sep 3, 2025
Routine - Food
6 critical violations. 6 major violations. 20 minor violations.
View 32 violations
High Priority - Toxic substance/chemical improperly stored. Inhaler on top shelf above breader station and med bottle on dish machine rack. Operator removed **Corrected On-Site**
41-10-4
High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Prime rib roast hot held in hot box at 123F for 1.5 hours. Operator put it in oven to reheat **Corrective Action Taken**
03B-04-5
High Priority - 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. Chlorine 0 ppm **Repeat Violation** **Warning**
22-41-4
High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Chemical hose in prep area sink. Operator removed **Corrected On-Site**
29-45-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Shrimp 8/27 10 lbs Raw salmon 8/27 5 each Pomadora sauce 8/26 1.5 gal Vodka sauce 8/24 3 gal Buffalo sauce 8/20 2 cups Marsala 8/26 1 quart Ranch sauce 8/26 2.5 and 3/4 of gal gals Chopped garlic 8/24 1/2 lbs
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Inspection date 9-3-2025: Raw Shrimp date marked 8/27 Raw salmon date marked 8/27 Pomadora sauce date marked 8/26 Vodka sauce date marked 8/24 Buffalo sauce date marked 8/20 Marsala date marked 8/26 Ranch sauce date marked 8/26 Chopped garlic 8/24
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on cook line and above black reach in cooler -Can opener -Slicer **Repeat Violation**
22-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some missing
53B-13-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On lunch menu only. Operator was provided with a copy of consumer advisory and he posted.**Corrected On-Site** **Corrected On-Site**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking on sausage sauce in reach in cooler on cook line under make table. and shaved prime rib and portioned beef ribs in black reach in cooler.
02C-02-5
Intermediate - 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.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. On prep sink and in dishmachine area. Operator removed **Corrected On-Site**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on rack on top of cook line not protected. Operator flipped them **Corrected On-Site**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open soda beverage on prep table in kitchen. Operator removed **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees in kitchen wearing Watches
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Many employees in kitchen **Repeat Violation**
13-04-4
Basic - Equipment in poor repair. Ice machine in kitchen area with a part hanging into the ice.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Ice buildup in walk-in freezer and potatoes reach in freezer on cook line. **Repeat Violation**
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line and in dry storage area
22-08-4
Basic - Light not functioning. Above hot box in kitchen
36-62-4
Basic - No Heimlich maneuver/choking sign posted. Operator was provided with a copy. **Corrective Action Taken**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Dish machine trays -Interior of Hand sink in service bar -Gaskets in all reach in cooler on cook line -Interior of reach in cooler under breading station soiled **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Operator closed them **Corrected On-Site**
33-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. In black reach in cooler next to hand sink in kitchen **Repeat Violation**
14-33-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons and forks On dish machine rack **Repeat Violation**
24-18-4
Basic - Unnecessary items/unused equipment on the premises. Grease trap outside. **Repeat Violation**
33-31-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored on top of cut vegetables in walk in cooler.
08B-17-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. All throughout kitchen and behind fryers and grill
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Flour bucket by hot box in back area. Operator labeled **Corrected On-Site** **Repeat Violation**
02D-01-5
8
Apr 29, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-04-29: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in dish area dusty - From follow-up inspection 2025-04-29: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Smoker no longer used. - From follow-up inspection 2025-04-29: **Time Extended**
33-31-5
86
Apr 16, 2025
Routine - Food
2 critical violations. 4 major violations. 12 minor violations.
View 18 violations
High Priority - 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. Chlorine dm with 0 ppm. **Repeat Violation** **Warning**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mac and cheese sauce kept on hot box for less than 4 hrs with temperature of 118F. Gravy kept on hot box for less than 4 hrs with temperature of 116F. Both items reheated to 165F. Corrective Action Taken** **Corrective Action Taken** **Repeat Violation**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to three compartment sink blocked by garbage can. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee beverages stored in hand wash sink in prep area Operator removed **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary
16-37-1
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary sanitizer bucket kept on salad station with 0 ppm **Repeat Violation**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Bucket of flour in prep area
02D-01-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout **Repeat Violation**
36-34-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee put one on **Corrected On-Site**
13-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Glass cooler outside bar
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. By breading station **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in dish area dusty
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Salad station **Repeat Violation**
14-33-4
Basic - Silverware/utensils stored upright with the food-contact surface up. On clean dish rack.
24-18-4
Basic - Unnecessary items/unused equipment on the premises. Smoker no longer used.
33-31-5
27
Dec 6, 2024
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
23
Mar 8, 2024
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over whole muscle beef in the walk in cooler. **Corrected On-Site**
08A-20-5
Intermediate - Food debris around guard and sharpener on slicer. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. By large pans hanging in front of hand sink Hand sink at outside bar blocked by trash can. **Corrected On-Site**
31A-09-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ all manager cards expired
53A-03-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
61
Oct 25, 2023
Routine - Food
1 critical violation. 2 major violations. 13 minor violations.
View 16 violations
High Priority - Dented/rusted cans present. See stop sale. 2 dented / 1 rusted can of 46 oz clam juice.
01B-01-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. One expired0n 10-11-23 David P, took test approx 1 week prior, pass results sent to supervisor, passed **Corrected On-Site**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at outside bar. **Repeat Violation**
22-02-4
Basic - Ceiling tile missing. Not in place on the cooks line, also broken grid near the cooks line, multiple ceiling tiles soiled through out the location.
36-36-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Cleaned glasses stored in soiled reach in cooler at outside bar. **Repeat Violation**
24-06-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice buckets stored wet and inverted, black mold like substance in interior of buckets, taken to dish washing station and cleaned and sanitized **Corrected On-Site**
24-07-4
Basic - Equipment or utensils not designed or constructed in a durable manner. 10 1/3 pans with cracked/broken corners, removed by chef **Corrective Action Taken**
14-10-4
Basic - Exterior door has a gap at the threshold that opens to the outside. West side door gap at bottom. **Repeat Violation**
35B-01-4
Basic - Floor not cleaned when the least amount of food is exposed. Floor behind bar outside soiled in back corner near liquor rail
36-01-4
Basic - Floor tiles missing and/or in disrepair. Dry low grout between tiles holding standing water
36-17-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice buckets inverted but stored directly on top of ice machine soiled surface, removed **Corrected On-Site**
10-12-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in bulk flour touching product, removed by chef **Corrective Action Taken**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the ice well inside bar soiled with mold like substance. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Residue from old date stickers on cleaned food storage pans. Chef removed pans and sent back to dish room. **Corrective Action Taken** **Repeat Violation**
16-46-4
Basic - Vending machine exterior soiled. **Repeat Violation**
23-01-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall heavy soiled under 3 compartment sink area and plumbing lines also heavily soiled same area. **Repeat Violation**
36-27-5
37
May 26, 2023
Complaint Full
4 critical violations. 3 major violations. 9 minor violations.
View 16 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
12
Dec 13, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Orange liquid in spray bottle not labeled. - From follow-up inspection 2022-12-13: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Prep room mobile table cutting board - From follow-up inspection 2022-12-13: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. Cracked and broken corners food storage pans on clean dish rack. - From follow-up inspection 2022-12-13: **Time Extended**
14-10-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Partial old labels still on cleaned containers. - From follow-up inspection 2022-12-13: **Time Extended**
16-46-4
78
Frequently Asked Questions
When was Shiloh's Steak & Seafood last inspected?
The most recent health inspection at Shiloh's Steak & Seafood on file is from Sep 5, 2025. The public record contains nine inspections in total.
What is the most common violation at Shiloh's Steak & Seafood?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited two times, more than any other issue at Shiloh's Steak & Seafood.
How does Shiloh's Steak & Seafood compare to other restaurants in Titusville?
Shiloh's Steak & Seafood most recently scored 30 out of 100, which is lower than the Titusville average of 68.
Has Shiloh's Steak & Seafood's inspection record improved over time?
No. Recent inspections at Shiloh's Steak & Seafood have averaged around 18 violations per visit, up from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Shiloh's Steak & Seafood means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Shiloh's Steak & Seafood inspected?
Based on the inspection history on file, Shiloh's Steak & Seafood is inspected around three times per year on average.
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