Sioux City Steakhouse
Last inspected: Jan 8, 2026
100
Score
Going back to 2022, Sioux City Steakhouse has 19 inspections in the public record. The most recent report on file is from Jan 8, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The trend has been favorable: violation counts have eased from around six violations to closer to two violations per visit over the last few inspections.
The most common issue across all inspections has been “the food-contact surface was soiled”, showing up eight times.
Among New Port Richey restaurants, the typical score is 78; Sioux City Steakhouse is comfortably above that bar. Taken together, the history is a positive one.
19
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 8, 2026
Complaint Partial
No violations found.
100
Oct 1, 2025
Complaint Full
3 major violations. 2 minor violations.
View 5 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips are expired.
16-37-1
Intermediate - 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. **Corrected On-Site**
31B-02-4
Intermediate - 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. **Corrected On-Site**
22-02-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - 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. **Corrected On-Site** **Repeat Violation**
14-09-4
67
Jul 2, 2025
Complaint Full
No violations found.
100
Jul 1, 2025
Complaint Full
3 critical violations. 1 major violation. 5 minor violations.
View 9 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. 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 **Corrected On-Site** **Warning**
22-41-4
High Priority - 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. **Repeat Violation** **Warning**
01B-02-5
High Priority - 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 **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris. Stained Board on 2 door cooler on cook line, operator put new board on cooler **Corrected On-Site** **Repeat Violation** **Warning**
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. At prime rib station grooved and pieces missing , operator replaced board with new one **Corrected On-Site** **Warning**
14-09-4
Basic - 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 **Corrected On-Site** **Warning**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station **Warning**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled fan on prep table next to grill **Warning**
23-03-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Wet towel on prep table on cook line , moved to bucket **Corrected On-Site** **Repeat Violation** **Warning**
21-11-4
45
Apr 21, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line **Repeat Violation** **Warning** - From follow-up inspection 2025-04-21: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - 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 . **Warning** - From follow-up inspection 2025-04-21: Nothing reheating. **Time Extended**
03E-10-4
86
Apr 14, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - 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) **Warning**
01B-02-5
High Priority - 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 **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - 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. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line **Repeat Violation** **Warning**
22-02-4
Basic - 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 . **Warning**
03E-10-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board on cook line, moved to bucket **Corrected On-Site** **Warning**
21-12-4
52
Feb 20, 2025
Complaint Partial
No violations found.
100
Feb 12, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - 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 **Repeat Violation** **Warning** - From follow-up inspection 2025-02-12: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Quay sanitizer does not dispense , operator states that Dish machine has to be running for sanitizer to dispense. **Warning** - From follow-up inspection 2025-02-12: Operator has contacted Autochlor for repairs **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. 3 door cooler on cook line, 2 door cooler on cook line **Warning** - From follow-up inspection 2025-02-12: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - 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 . **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-02-12: Not set up. **Time Extended**
21-08-4
78
Feb 11, 2025
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - 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 **Repeat Violation** **Warning**
35A-04-4
High Priority - 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. **Warning**
28-26-5
High Priority - 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 **Warning**
01B-02-5
High Priority - 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 **Warning**
03A-02-5
Intermediate - 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 **Repeat Violation** **Warning**
22-02-4
Basic - Equipment in poor repair. Quay sanitizer does not dispense , operator states that Dish machine has to be running for sanitizer to dispense. **Warning**
14-11-5
Basic - Standing water in bottom of reach-in-cooler. 3 door cooler on cook line, 2 door cooler on cook line **Warning**
29-49-6
Basic - 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 . **Corrected On-Site** **Repeat Violation** **Warning**
21-08-4
43
Dec 9, 2024
Complaint Full
1 major violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
90
Aug 28, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - 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 **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-08-28: 1 fly in dry storage room 2 flies in prep room **Admin Complaint**
35A-02-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cook line stained **Warning** - From follow-up inspection 2024-08-28: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - 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 **Warning** - From follow-up inspection 2024-08-28: Fan guards in walk in cooler still need cleaning **Time Extended**
23-03-4
74
Aug 26, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - 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 **Repeat Violation** **Admin Complaint**
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cook line stained **Warning**
22-02-4
Basic - 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 **Warning**
23-03-4
74
Feb 5, 2024
Routine - Food
No violations found.
100
Feb 2, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - 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 **Repeat Violation** **Warning**
12A-17-4
High Priority - 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 **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - 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 **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - 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 . **Warning**
12B-12-5
61
Aug 28, 2023
Complaint Full
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
37
Jul 27, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - 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. **Repeat Violation** **Warning** - From follow-up inspection 2023-07-27: 1 fly on wall under hand wash sink by cook line v **Time Extended**
35A-02-6
Basic - - From initial inspection : Basic - Hole in or other damage to wall. In bar on far end in bar **Repeat Violation** **Warning** - From follow-up inspection 2023-07-27: **Time Extended**
36-24-5
82
Jul 25, 2023
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - 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. **Repeat Violation** **Warning**
35A-02-6
High Priority - Stop Sale issued due to adulteration of food product. Canned beverage in ice used for drinks in bar. Operator burned all ice in bin **Warning**
01B-03-5
High Priority - 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); **Warning**
01B-02-5
High Priority - 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. **Warning**
03A-02-5
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.m 103.5 with thermoworks thermometer. Manager checked water heater, turned up. **Corrective Action Taken** **Warning**
16-53-4
Basic - 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 **Corrected On-Site** **Warning**
40-06-5
Basic - 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. **Corrective Action Taken** **Warning**
08B-19-4
Basic - Hole in or other damage to wall. In bar on far end in bar **Repeat Violation** **Warning**
36-24-5
43
Nov 1, 2022
Complaint Full
8 minor violations.
View 8 violations
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation** **Warning** - From follow-up inspection 2022-11-01: Still remains **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn on 2 door lift top at wait station **Warning** - From follow-up inspection 2022-11-01: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under equipment in kitchen **Warning** - From follow-up inspection 2022-11-01: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. **Warning** - From follow-up inspection 2022-11-01: Stick remains **Time Extended**
14-38-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole in wall in bar **Warning** - From follow-up inspection 2022-11-01: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. 2 Reach in coolers on cook line, operator wiped out water **Repeat Violation** **Warning** - From follow-up inspection 2022-11-01: Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried. Again **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. In bar, asked bartender to not use gun, waste would drip into ice being served for beverages, operator will call for repair **Warning** - From follow-up inspection 2022-11-01: **Time Extended**
29-17-4
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Handicap stall has no covered trash receptacle **Warning** - From follow-up inspection 2022-11-01: **Time Extended**
32-12-5
67
Oct 5, 2022
Complaint Full
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
43
Frequently Asked Questions
When was Sioux City Steakhouse last inspected?
The most recent health inspection at Sioux City Steakhouse on file is from Jan 8, 2026. The public record contains 19 inspections in total.
What is the most common violation at Sioux City Steakhouse?
Across the inspection record, “the food-contact surface was soiled” has been cited eight times, more than any other issue at Sioux City Steakhouse.
How does Sioux City Steakhouse compare to other restaurants in New Port Richey?
Sioux City Steakhouse most recently scored 100 out of 100, which is higher than the New Port Richey average of 78.
Has Sioux City Steakhouse's inspection record improved over time?
Yes. Recent inspections at Sioux City Steakhouse have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Sioux City Steakhouse means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Sioux City Steakhouse inspected?
Based on the inspection history on file, Sioux City Steakhouse is inspected around six times per year on average.
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