Sixth Street Steakhouse
Last inspected: Mar 4, 2026
86
Score
Going back to 2022, Sixth Street Steakhouse has 23 inspections in the public record. Inspectors last stopped by on Mar 4, 2026. Low risk means the most recent visit produced few or no significant findings.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up 10 times.
Compared to the broader Macclenny restaurant scene, where the average is 68, this is a stronger showing. There isn't much in the file that would give a customer pause.
23
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 4, 2026
Complaint Full
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Mar 2, 2026
Complaint Full
3 critical violations. 2 major violations. 12 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line area in reach-in cooler under pass thru window, cut tomato (52F - Cold Holding); cut lettuce (54F - Cold Holding); shredded cheese (57F - Cold Holding). Operator stated items placed on ice 2.5 hours earlier. Reach-in cooler not working at time of inspection. In walk-in cooler, Krab salad (44F - Cold Holding); ham (45F - Cold Holding). Manager stated door opened continuously for prep/lunch service. At wait station in 4 door reach-in cooler, macaroni salad (46F - Cold Holding); ranch dressing (52F - Cold Holding); boiled egg (50F - Cold Holding); cut tomato (44F - Cold Holding). Doors open for restocking salad bar. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door, hose bib over 2 compartment sinks missing backflow preventer.
29-34-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At wait station, butter packets on counter with no time marked. Employee stated butter placed in service 30 minutes prior. Time marked. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, cutting board on cart has stains. **Repeat Violation**
22-02-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All SafeStaff certificates are photocopies.
53B-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, interior of microwaves soiled with food residue.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up. At cook line, side and top of convection oven have build up,of grease and debris. At cook line, exterior of cooler used to hot hold potatoes soiled with residue. Multiple reach-in cooler gaskets soiled with black residue. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of multiple reach-in coolers soiled.
22-16-4
Basic - Single-service articles improperly stored. In upstairs storage room, case of paper napkins stored on floor.
25-05-4
Basic - Standing water in bottom of reach-in-cooler. At cook line, standing water in bottom of Nader counter reach-in cooler.
29-49-6
Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. In walk-in cooler, Time/Temperature Control for Safety foods not fully frozen. Operator stated freezer was serviced this morning. **Corrective Action Taken** **Repeat Violation**
03A-05-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor at cook line and dish area missing tiles and unsealed concrete.
36-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At prep area, cell phone on slicer. Operator moved phone. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. At dish area, black plastic containers stacked before air drying. At wait station, plastic cups stacked before air drying. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Multiple reach-in cooler gaskets torn. **Repeat Violation**
14-11-5
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Ceilings and walls throughout kitchen, including dish area, soiled with vapor residue and food residue. Floor order equipment and shelves soiled with grease and debris. Floor and walls in walk-in cooler has build up. At cook line, hood system has grease dripping from edges. **Repeat Violation**
36-73-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At cook line steam tables, scoop,in mac and cheese has handle touching product. Manager removed scoop. **Corrected On-Site**
10-06-5
29
Oct 9, 2025
Routine - Food
No violations found.
100
Oct 2, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the front counter reach in cooler at the pass through window; cheese (71F - Cold Holding); cooked onions (47F - Cold Holding); hashbrowns (49F - Cold Holding); diced ham (48F - Cold Holding). Cheese stored on top of styrofoam containers above cooling plane of reach in cooler and all other products taken out of cooler frequently during service. Discussed alternative measures with operator to limit time/temperature control food for safety being stored outside of cooler, including use of existing time as public health control plan. In the walk in cooler; baked potatoes (45F - Cold Holding); chicken (47F - Cold Holding); cooked egg (48F - Cold Holding) per operator recently removed and stored outside the walk in cooler while stocking the salad bar then placed back in cooler, discussed alternative practices. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-09-29: In the front counter reach in cooler at pass through window; sliced cheese 52F, shredded cheese 54F, cut lettuce 49F, cut tomato 48F, ham 47F, chicken 48F, all cold holding, ambient air of reach in cooler at 51F. In walk in cooler; baked potato 45F, cooked egg 50F, pepper beef 46F, turkey 45F, chicken dumplings 46F, ham 47F all coldholding in walk in cooler over night. Per operator two deliveries received prior to callback inspection amend defrost cycle running on cooler. **Admin Complaint** - From follow-up inspection 2025-10-02: At time of follow up inspection ambient air temperature of walk in cooler at 48F. Operator utilizing walk in freezer being left open to assist walk in cooler holding temperature resulting in food in walk in freezer no longer frozen as well as walk in cooler time/temperature control food for safety out of cold holding temperatures. In walk in cooler; baked potatoes 46F, chicken 48F, cut tomatoes 48F, Steak 45F, tuna salad 47F, crab salad 48F all date over 24 hours and stored in walk in cooler overnight. See Stop Sale. **Admin Complaint**
03A-02-5
86
Sep 29, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the front counter reach in cooler at the pass through window; cheese (71F - Cold Holding); cooked onions (47F - Cold Holding); hashbrowns (49F - Cold Holding); diced ham (48F - Cold Holding). Cheese stored on top of styrofoam containers above cooling plane of reach in cooler and all other products taken out of cooler frequently during service. Discussed alternative measures with operator to limit time/temperature control food for safety being stored outside of cooler, including use of existing time as public health control plan. In the walk in cooler; baked potatoes (45F - Cold Holding); chicken (47F - Cold Holding); cooked egg (48F - Cold Holding) per operator recently removed and stored outside the walk in cooler while stocking the salad bar then placed back in cooler, discussed alternative practices. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-09-29: In the front counter reach in cooler at pass through window; sliced cheese 52F, shredded cheese 54F, cut lettuce 49F, cut tomato 48F, ham 47F, chicken 48F, all cold holding, ambient air of reach in cooler at 51F. In walk in cooler; baked potato 45F, cooked egg 50F, pepper beef 46F, turkey 45F, chicken dumplings 46F, ham 47F all coldholding in walk in cooler over night. Per operator two deliveries received prior to callback inspection amend defrost cycle running on cooler. **Admin Complaint**
03A-02-5
86
Sep 26, 2025
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
Proper Sanitizer Contact Time and Concentration
FL-33
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Potentially Hazardous Food Held at Proper Temperature
FL-16
27
Jun 19, 2025
Complaint Partial
No violations found.
100
Apr 21, 2025
Complaint Partial
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with rust/debris build up. **Warning** - From follow-up inspection 2025-04-17: Additional time needed for correction of walk in cooler shelves. **Time Extended** - From follow-up inspection 2025-04-21: At time of inspection additional time required. **Time Extended**
14-17-4
95
Apr 17, 2025
Complaint Partial
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass door reach in cooler used for salad bar products holding ambient air temperature of 45F, inside reach in cooler; crab salad (45F - Cold Holding); tuna salad (45F - Cold Holding); cooked egg (48F - Cold Holding); coleslaw (49F - Cold Holding); cottage cheese (48F - Cold Holding); cut tomatoes (49F - Cold Holding); Ambient Air (45F - Cold Holding). Per operator items in and out of cooler during set up of salad bar. **Warning** - From follow-up inspection 2025-04-17: At time of follow up inspection stand up salad station reach in cooler holding ambient air temperature of 45F. Inside reach in cooler, Tuna 46F, Coleslaw 45F, Egg 48F, Ham 48F, Turkey 47F, Cut Tomato 48 and Cut Lettuce 48F per operator stocked in reach in cooler at 11am. Operator pulled items to discard. **Admin Complaint** **Corrective Action Taken**
03A-02-5
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with rust/debris build up. **Warning** - From follow-up inspection 2025-04-17: Additional time needed for correction of walk in cooler shelves. **Time Extended**
14-17-4
82
Apr 16, 2025
Complaint Partial
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Salad bar held on time as public health control missing time marking. **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass door reach in cooler used for salad bar products holding ambient air temperature of 45F, inside reach in cooler; crab salad (45F - Cold Holding); tuna salad (45F - Cold Holding); cooked egg (48F - Cold Holding); coleslaw (49F - Cold Holding); cottage cheese (48F - Cold Holding); cut tomatoes (49F - Cold Holding); Ambient Air (45F - Cold Holding). Per operator items in and out of cooler during set up of salad bar. **Warning**
03A-02-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with rust/debris build up. **Warning**
14-17-4
70
Feb 13, 2025
Complaint Full
No violations found.
100
Dec 13, 2024
Complaint Full
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Raw shell eggs on cook line and buffet line missing time marking for when placed on time as public health control. Employee time marked the raw shell eggs from 10 minutes before. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In the flip top reach in cooler, 2 packages of vacuum packaged salmon fully thawed and sealed. Discussed with operator to not sell and to remove from packaging prior to thawing. **Corrective Action Taken**
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In the wait station reach in cooler, macaroni salad from 12/4 not discarded. Operator had employee discard. **Corrective Action Taken**
01B-24-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In use cutting boards in prep area of kitchen with black residue staining. **Repeat Violation**
22-02-4
Intermediate - Records/documents for required employee training do not contain all of the required information. One employee food handler training certificate missing date of completion and expiration date of training.
53B-10-4
Basic - Warewashing conducted in outdoor area. Standing water on the ground under and around as evidence of warewashing practices completed in 2 compartment mop sink outside under covered awning. Discussed with operator, states only used to soak pots prior to wash rinse and sanitize inside. **Corrective Action Taken** **Warning**
16-25-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and vents through kitchen with build up of grease/dust.
36-34-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the flip top reach in cooler, 2 packages of vacuum packaged salmon fully thawed and sealed. Discussed with operator to not sell and to remove from packaging prior to thawing. **Corrective Action Taken**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket over coffee filters on shelf. Operator relocated the jacket. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Reach in cooler at pass through window has a torn cooler door gasket. Wait station reach in cooler has torn cooler door gasket. Build up of ice under compressor and on boxes in the walk in freezer. **Repeat Violation**
14-11-5
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster placed with half the dumpster off of the nonabsorbent pad. **Warning**
33-23-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Missing hood filers over cook line.
14-42-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven door handles. Operator relocated the tongs. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease on cook line hood filters. Build up of grease on backside of fryers by exhaust area. **Repeat Violation**
23-03-4
33
Aug 14, 2024
Routine - Food
No violations found.
100
Aug 12, 2024
Routine - Food
6 critical violations. 4 major violations. 11 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Raw shell eggs held on time as public health control placed out 10 minutes prior to inspection missing time marking. Employee added time mark to egg carton. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler at the pass through window. cheese (48F - Cold Holding) stored with open lid close to flat top grill, discussed with operator and had cheese relocated to far side of reach in cooler and ice bag placed on top. In the walk in cooler, coleslaw (50F - Cold Holding). Per operator may have been removed from cooler at some point. Operator relocated the coleslaw to the walk in freezer. In the waitstation standup reach in cooler, crab salad (46F - Cold Holding); coleslaw (45F - Cold Holding) ;tuna salad (45F - Cold Holding); cooked egg (44F - Cold Holding); macaroni salad (45F - Cold Holding) all stored in the cooler over night. Per operator maintenance has been working on cooler waiting on a replacement part. Operator began to discard time/temperature control food for safety in reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the waitstation standup reach in cooler, crab salad (46F - Cold Holding); tuna salad (45F - Cold Holding); coleslaw (45F - Cold Holding) ;cooked egg (44F - Cold Holding); macaroni salad (45F - Cold Holding) all stored in the cooler over night. Per operator maintenance has been working on cooler waiting on a replacement part. Operator began to discard time/temperature control food for safety in reach in cooler. Discussed with operator not to store any time/temperature control food for safety in cooler until repaired. **Corrective Action Taken** **Warning**
01B-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee on cook line crack raw shell eggs then continue to work with ready to eat items toast and hashbrowns without washing hands and changing gloves.
12A-27-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Prep sink outside of back door with yellow hose attached to threaded faucet missing the vacuum breaker.
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table, sausage patty (119F - Hot Holding). Operator removed to oven to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the cook line opposite the fryers has build up of food residue staining. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to three compartment sink used to store cleaning utensils.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available to test chlorine dish machine.
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle by the dirty dish station at the entrance to the kitchen has torn labeling unable to identify chemical. Operator labeled the spray bottle. **Corrected On-Site**
41-17-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile over buffet line broken.
36-32-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on the top shelf over the three compartment sink not inverted or covered for protection.
24-05-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Waitstation standup reach in cooler with standing water and torn door gaskets holding ambient air temperature of 46F. Per operator replacement part is on order to arrive in the next day or two. **Corrective Action Taken** **Warning**
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag over clean bowls in the dish area. Employee phone in bowl on cook line next to reach in cooler and grill. **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Reach in cooler at the pass through window has ripped cooler door gaskets. Standup reach in cooler in the waitstation has torn cooler door gaskets. **Repeat Violation**
14-11-5
Basic - Floors, walls and ceiling soiled/has accumulation of debris. Walls through kitchen have food vapor staining build up. Wall of walk in cooler behind shelf has mold like substance spots. Floor of cook line with non smooth tiles. Build up of spilled flour on the floor of the dry storage room. Ceiling vent in kitchen by hot hold unit has dust build up. **Repeat Violation**
36-73-4
Basic - Food stored under dripping water line. In the walk in cooler, cracks of ceiling leak water onto lids of time/temperature control food for safety stored in the walk in cooler.
08B-52-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line with build up of food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of the oven has build up of food debris. Waitstation soda nozzle for Hi-C has mold like substance build up on the underside of the dispenser. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Dumpster lid left open. Operator closed the dumpster lid. **Corrected On-Site**
33-16-4
Basic - Standing water in bottom of reach-in-cooler. Waitstation standing reach in cooler has build up of standing water at the base.
29-49-6
16
Apr 1, 2024
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
30
Sep 19, 2023
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Wastewater on ground. Pipe under back hand wash sink not connected to drain, water drains directly onto the ground. Person in charge reconnected during inspection, and it is working correctly. **Corrected On-Site**
28-14-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage at 107F in steam well. Person in charge discarded. Recommended holding on time. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese in fliptop above fill line at 54F, person in charge removed until below fill line. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at maketop with grooves, staining, debris. **Repeat Violation**
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge unable to provide time paperwork for salad bar, shell eggs held on time. Provided form during inspection. **Corrective Action Taken** **Repeat Violation**
03F-10-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Several training certificates are copies.
53B-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting in dish room.
24-08-4
Basic - Floor area(s) covered with standing water. Large amount of standing water on the floor in back dish room. Also, floors not smooth and easily cleanable in dish room. Also, showing wear in main kitchen.
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters heavily soiled with grease. Exterior of slicer with debris buildup. Back door with debris buildup.
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Leak under back triple sink by dishmachine.
29-11-4
Basic - Employee with soiled clothing. Cook on cookline with soiled shirt.
13-01-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no lid or straw on shelf above prep area. Person in charge discarded. **Corrected On-Site**
12B-07-4
35
May 22, 2023
Complaint Full
No violations found.
100
May 17, 2023
Complaint Full
4 critical violations. 4 major violations. 3 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler gravy, cheese, potato, chili 45-50F. Person in charge states door has been open for rush, ambient temperature of unit 41F during inspection. At cookline fish, chicken wings 51-52F person in charge states has been on ice for 1.5 hours, moved to walk in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Rodent bait not contained in a covered, tamper-resistant bait station. Open packet of rodent bait observed on floor of storage area above dining room.
41-23-4
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 20 rodent droppings on shelf in storage above dining room next to cups. Also, observed 5 rodent droppings on ground next to fire extinguisher in storage room above dining room. No food product in room, only single service items. **Warning**
35A-04-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In glass door salad bar cooler pasta salad dated 5/8. In walk in cooler baked potatoes dated 5/8.
01B-24-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board with staining and grooves at fliptop. **Repeat Violation**
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Salad bar held on time, no time paperwork provided during inspection. Provided form to operator.
03F-10-5
Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. At cookline par cooked chicken wings not labeled as raw.
02D-11-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Thawed chili in walk in cooler not re date marked with pull date.
02C-08-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling next to hood with debris buildup. Floors showing wear in kitchen. Standing water on floor on unsealed concrete in dish pit.
36-34-5
Basic - Clean linens stored on floor. Clean linens stored on floor in storage area above dining room. Person in charge raised. **Corrected On-Site**
21-17-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed fish in vacuum seal in walk in cooler with instructions to removed from packaging still in sealed package. Also, fish thawing in standing water in sink. Person in charge turned on water. **Corrective Action Taken**
06-09-1
32
Apr 20, 2023
Complaint Full
No violations found.
100
Apr 19, 2023
Complaint Full
2 critical violations. 6 major violations. 11 minor violations.
View 19 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow preventer missing at hose bibb at outside sinks.
29-34-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect at entrance to cook line.
35A-02-6
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. Three employee certificates expired. Operator confirmed all still employed. Also, some certificates are photocopies.
53B-14-5
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Manager stated chicken wings are cooked halfway and cooled, then fully cooked when ordered. Emailed guide and application forms to operator.
03C-89-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator DBPR form 5030-104. Operator printed and posted. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards at cook line. Can opener on lower shelf of prep table, build up on blade. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink by prep area, no paper towels. Manager supplied during inspection. **Corrected On-Site**
31B-02-4
Intermediate - 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. Emailed operator DBPR form 5030-103.
11-26-1
Basic - Floor area(s) covered with standing water. Standing water on floor in walk-in cooler. **Repeat Violation**
36-22-4
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Floor under cook line has build up. Floor in walk-in cooler has build up and food debris. Ceiling throughout kitchen stained. Wall in walk-in cooler behind shelves.
36-73-4
Basic - Food storage container/container lid cracked or broken. Multiple plastic containers cracked or chipped.
14-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on floor in walk-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach-in cooler, and walk-in cooler gaskets soiled. Hood filters over cook line have grease build up. **Repeat Violation**
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Plumbing system in disrepair. At exterior of building in alleyway, drain line disconnected. Operator placed drain line back together, plumber has been called for line to be permanently secured. **Corrective Action Taken** **Warning**
29-08-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Walk-in freezer has 40 watt bulb, not enough light to see items without using flashlight.
38-04-4
Basic - Working containers of food removed from original container not identified by common name. In hallway storage room, bulk sugar container not labeled. Manager labeled. **Corrected On-Site**
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on upper shelf at wait station with condiments. Manager discarded. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Cutting boards on cook line with deep cut marks. **Repeat Violation**
14-11-5
23
Dec 22, 2022
Complaint Full
4 critical violations. 2 major violations. 13 minor violations.
View 19 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee kept wiping his hands on clothes then continued prepping and engaging in cooking food.
12A-28-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in cooler by grill, employee moved chicken to the bottom. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Rodent activity present as evidenced by rodent droppings found. 3 droppings in back corner of attic space, manager cleaned and sanitized area. **Corrected On-Site** **Warning**
35A-04-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grits (127F - Hot Holding); beef and gravy (130F - Hot Holding) in hot box on the opposite side of cooks line, employee reheated items to 165F then hot held at 135F. **Corrective Action Taken**
03B-01-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at back prep sink.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice bin. Stained cutting board on cooks line. Interior racks in reach in coolers on the cooks line. **Repeat Violation**
22-02-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves.
14-17-4
Basic - Stored food not covered. Fish, shrimp, and pork in walk in cooler, employee covered. **Corrected On-Site**
08B-12-5
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink in the back kitchen area with standing water, employees plunged water down the drain. **Corrected On-Site**
29-20-5
Basic - Standing water in bottom of reach-in-cooler. Salad prep reach in cooler and cooler on cooks line nearest the doorway.
29-49-6
Basic - Old labels stuck to food containers after cleaning. Clean plastic containers on clean drying rack above prep sink.
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Salad bar top side interior corners are soiled. Interior reach in freezer soiled outside of walk in cooler. Multiple reach in coolers, reach in freezer, and walk in cooler gaskets soiled. Hood filters above cooking equipment. The underside shelf of the prep table on the cooks line.
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. On the oven handle, employee moved tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Floor area(s) covered with standing water. In the dish room.
36-22-4
Basic - Equipment in poor repair. Cutting board on cooks line with deep cut marks.
14-11-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket hanging on clean dish rack/seasoning storage rack.
40-06-5
Basic - Dumpster overflowing garbage. Dumpster also open.
33-14-4
Basic - Dead roaches on premises. 1 underneath the salad bar, manager cleaned and sanitized area. **Corrected On-Site** **Warning**
35A-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Cut out hole in ceiling above prep tables on cooks line. **Repeat Violation**
36-32-5
23
Aug 5, 2022
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork and corned beef in bottom of drawers on make top 47-48F person in charge states doors have been opened and closed multiple times for breakfast rush, ambient temperature of unit 40F. In reach in cooler butter, cheese, cheese 49-52F. Ambient temp of unit 52F during inspection, person in charge states was open for salad prep, moved items to unit holding temp until unit comes down. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-07-29: In triple door salad cooler ham, pasta salad, cottage cheese, cheese, pasta salad, seafood salad, feta cheese. Items in unit 55-59F ambient temperature of unit 56F. Person in charge states items have been in unit since 10am, time at inspection is 2:30. Person in charge discarded items. Do not utilize unit for time/temperature control for safety items until unit holds temperature. In bottom of maketop drawers pork, potato at 48-54F. Person in charge states was opened and closed for lunch rush, ambient temperature of unit 43F. Person in charge iced items down. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2022-08-05: In bottom drawers of cooler at cookline items 39-42F. In triple glass door cooler at server area, ham, cheese, lettuce, cheese 47-52F. Ambient temperature of unit 52F during inspection. Person in charge states have been in unit less than 4 hours, moved to other units holding temperature. **Admin Complaint** **Corrective Action Taken**
03A-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork chop over cooked eggs in walk in cooler. Person in charge moved to appropriate location. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-07-29: In reach in cooler raw steak stored on top of cooked sausages. Person in charge moved to appropriate location. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2022-08-05: In walk in cooler raw chicken stored in container on bucket of pickles. Person in charge moved to appropriate location. **Admin Complaint** **Corrective Action Taken**
08A-05-6
74
Jul 29, 2022
Routine - Food
3 critical violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Butter and items on salsa bar with no time mark, person in charge marked appropriately during inspection. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-07-29: Salad bar was to be discarded at 1:00 per time mark, per person in charge was changed out at 2:00pm. Person in charge remarked with appropriate time. **Admin Complaint** **Corrective Action Taken**
03F-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork and corned beef in bottom of drawers on make top 47-48F person in charge states doors have been opened and closed multiple times for breakfast rush, ambient temperature of unit 40F. In reach in cooler butter, cheese, cheese 49-52F. Ambient temp of unit 52F during inspection, person in charge states was open for salad prep, moved items to unit holding temp until unit comes down. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-07-29: In triple door salad cooler ham, pasta salad, cottage cheese, cheese, pasta salad, seafood salad, feta cheese. Items in unit 55-59F ambient temperature of unit 56F. Person in charge states items have been in unit since 10am, time at inspection is 2:30. Person in charge discarded items. Do not utilize unit for time/temperature control for safety items until unit holds temperature. In bottom of maketop drawers pork, potato at 48-54F. Person in charge states was opened and closed for lunch rush, ambient temperature of unit 43F. Person in charge iced items down. **Admin Complaint** **Corrective Action Taken**
03A-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork chop over cooked eggs in walk in cooler. Person in charge moved to appropriate location. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-07-29: In reach in cooler raw steak stored on top of cooked sausages. Person in charge moved to appropriate location. **Admin Complaint** **Corrective Action Taken**
08A-05-6
64
Frequently Asked Questions
When was Sixth Street Steakhouse last inspected?
The most recent health inspection at Sixth Street Steakhouse on file is from Mar 4, 2026. The public record contains 23 inspections in total.
What is the most common violation at Sixth Street Steakhouse?
Across the inspection record, “time/temperature control for safety food cold held” has been cited 10 times, more than any other issue at Sixth Street Steakhouse.
How does Sixth Street Steakhouse compare to other restaurants in Macclenny?
Sixth Street Steakhouse most recently scored 86 out of 100, which is higher than the Macclenny average of 68.
Has Sixth Street Steakhouse's inspection record improved over time?
Results have been roughly steady. Inspections at Sixth Street Steakhouse have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sixth Street 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 Sixth Street Steakhouse inspected?
Based on the inspection history on file, Sixth Street Steakhouse is inspected around six times per year on average.
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