Steak N Shake
Last inspected: Apr 1, 2026
78
Score
Steak N Shake has been inspected 13 times since 2022. The latest inspection on file is from Apr 1, 2026. Low risk means the most recent visit produced few or no significant findings.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited two times.
Steak N Shake scores about where you'd expect for a Fort Myers restaurant. Taken together, the history is a positive one.
13
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Apr 1, 2026
Complaint Full
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice tea dispenser nozzles have a build up inside. **Warning** - From follow-up inspection 2026-04-01: Buildup still present **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Phil, Kelly do not have food handlers training. **Warning** - From follow-up inspection 2026-04-01: **Time Extended**
53B-02-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Build up of food and debris underneath cooking equipment. **Warning** - From follow-up inspection 2026-04-01: **Time Extended**
36-73-4
78
Jan 8, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler near drive through; cooked pasta (53F - Cold Holding); shredded cheese (51F - Cold Holding). Per operator all items prepared items stored in reach-in cooler for 2 hours. Operator removed all items to walk-in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored with single service food containers at prep area. Operator removed sanitizer bucket to proper storage.
21-44-1
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Per operator dishmachine not working properly; waiting for service, not in use. Operator using triple sink; quaternary 200ppm
16-55-4
Basic - Food stored on floor. In walk-in cooler; pickle container stored on floor.
08B-38-4
67
Sep 8, 2025
Routine - Food
No violations found.
100
Aug 28, 2025
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach-in cooler at cook line; cooked pasta (48F - Cooling). Per operator cooked pasta prepared and stored in reach-in cooler overnight. See stop sale. **Warning**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach-in cooler at cook line; cooked pasta (48F - Cooling). Per operator cooked pasta prepared and stored in reach-in cooler overnight. See stop sale. **Repeat Violation** **Warning**
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler; raw burger patties containers stored over cooked beef chili and water bottles. Operator stored raw burger patties containers to proper storage. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - 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. **Repeat Violation** **Warning**
53B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At prep area; butter container has time marked with no written plan. Provided operator Time as a Public Health Control form. **Corrective Action Taken** **Warning**
03F-10-5
52
Jul 30, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2025-05-19: No proof of required state approved employee training provided for any employees. **Admin Complaint** - From follow-up inspection 2025-07-30: No proof of required state approved employee training provided for any employees. **Admin Complaint**
53B-01-5
90
May 19, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2025-05-19: No proof of required state approved employee training provided for any employees. **Admin Complaint**
53B-01-5
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning** - From follow-up inspection 2025-05-19: **Time Extended**
16-23-4
86
Mar 14, 2025
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler; raw burger patties stored over cooked onion. Operator removed cooked onion to top shelf. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach-in cooler at prep area; cooked pasta (47F - Cooling). Per operator pasta prepared and placed at reach-in cooler at overnight. See stop sale. **Warning**
03D-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table at cook line; cooked onion (120F - Hot Holding). Per operator cooked onion placed on steamer for one hour. Operator started reheating onion. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach-in cooler at prep area; cooked pasta (47F - Cooling). Per operator pasta prepared and placed at reach-in cooler at overnight. See stop sale. **Warning**
01B-02-5
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. Provided operator Employee Health Reporting Agreement. **Corrective Action Taken** **Warning**
11-26-1
Intermediate - 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. **Warning**
53B-01-5
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
Basic - No handwashing sign provided at a hand sink used by food employees at front counter. Operator provided handwashing sign. **Corrected On-Site** **Warning**
31B-04-4
Basic - Single-service soda cups not stored inverted or protected from contamination at drive through. Operator stored soda cups properly. **Corrected On-Site** **Warning**
25-06-4
39
Jul 19, 2024
Routine - Food
1 critical violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
86
Jan 16, 2024
Routine - Food
No violations found.
100
Jan 10, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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. Dishwasher (Chlorine 00ppm); Operator set up trip sink for sanitizing. Triple Sink (Quaternary 200ppm) **Corrective Action Taken** **Warning** - From follow-up inspection 2024-01-10: Operator has set up manual sanitation in triple sink 200ppm quaternary sanitizer and instructed staff on manual sanitation steps. Operator has contacted technician and is awaiting repairs. Operator states that manual sanitation step will continue until repairs have been completed. Time extension given to allow operator time to complete repairs. **Time Extended** **Corrective Action Taken**
22-41-4
86
Aug 4, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (71F - Cold Holding) on cook line. Operator stated butter was out for approximately one hour. Discussed time as a public health control with operator, provided operator form, they time marked the butter. **Corrective Action Taken**
03A-02-5
Basic - Single-service articles improperly stored. Two cases of togo cups on the floor.
25-05-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice in multiple locations in walk-in freezer.
14-69-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One food handler wearing bracelets.
13-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse under milkshake station.
40-06-5
67
Feb 9, 2023
Routine - Food
2 major violations.
View 2 violations
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 manager is expired
53A-03-7
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-04-6
82
Oct 14, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Steak N Shake last inspected?
The most recent health inspection at Steak N Shake on file is from Apr 1, 2026. The public record contains 13 inspections in total.
What is the most common violation at Steak N Shake?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Steak N Shake.
How does Steak N Shake compare to other restaurants in Fort Myers?
Steak N Shake most recently scored 78 out of 100, which is about the same as the Fort Myers average of 80.
Has Steak N Shake's inspection record improved over time?
Results have been roughly steady. Inspections at Steak N Shake have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Steak N Shake 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 Steak N Shake inspected?
Based on the inspection history on file, Steak N Shake is inspected around four times per year on average.
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