Steak N Shake
Last inspected: Jan 7, 2026
61
Score
Across the available record, Steak N Shake has 13 inspections on file, the first dated 2022. The newest entry in the record is dated Jan 7, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have found fewer violations than earlier ones, averaging around two violations lately and about seven violations before that.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited six times.
By comparison, the average Palm Coast facility scores 79, putting Steak N Shake on the weaker side. The inspection history reads as standard for a restaurant of this size.
13
Inspections
2
Critical latest
2
Major latest
0
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; Burgers 47F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; Burgers 47F. **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice cream nozzles are soiled.
22-02-4
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. Missing 1 employees food certificate.
53B-02-5
61
Dec 2, 2025
Routine - Food
No violations found.
100
Oct 27, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : 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. Dish machine is not working. Establishment has a 3CS set up and it tests at 150ppm. **Warning** - From follow-up inspection 2025-09-23: Establishment is waiting on a part from Hobart. They have set up a 3 compartment sink that tests at 200ppm. They are using sink. 30 day extension granted per JH. **Time Extended** - From follow-up inspection 2025-10-27: Dish washer is still waiting on a part. Establishment has 3cs set up and it tests at 200Ppm. 30 day extension granted per RP. **Time Extended**
16-55-4
95
Sep 23, 2025
Routine - Food
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. In reach in cooler on grill side; Pasta 51F, cheese 54F, tomatoes 51F; ( - Cold Holding) Sitting out on counter; Butter 81F; ( - Cold Holding) **Warning** - From follow-up inspection 2025-09-23: Sitting out on counter butter 82F. Tomatoes 46F in cooler since 10am. Cheese 41F. Discussed with owner time control. Emailed him the paperwork. **Admin Complaint** **Corrective Action Taken**
03A-02-5
Basic - - From initial inspection : 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. Dish machine is not working. Establishment has a 3CS set up and it tests at 150ppm. **Warning** - From follow-up inspection 2025-09-23: Establishment is waiting on a part from Hobart. They have set up a 3 compartment sink that tests at 200ppm. They are using sink. 30 day extension granted per JH. **Time Extended**
16-55-4
82
Sep 22, 2025
Routine - Food
5 critical violations. 3 major violations. 8 minor violations.
View 16 violations
High Priority - In use knife soiled. A soiled knife on knife rack.
22-12-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee go from serving a customer back to the line without washing her hands and charging gloves. Addressed immediately and person washed her hands and put new gloves on. **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on grill side; Pasta 51F, cheese 54F, tomatoes 51F; ( - Cold Holding) Sitting out on counter; Butter 81F; ( - Cold Holding) **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. In hot holding; butter 124F hot holding
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on red hose at mop sink.
29-34-4
Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of certified manager. **Warning**
53A-01-7
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. Establishment does not have training at all. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink. Missing at back hand washing sink.
31B-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. All handles on cook line are greasy.
23-24-4
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. Dish machine is not working. Establishment has a 3CS set up and it tests at 150ppm. **Warning**
16-55-4
Basic - Drain cover(s) missing. In back left hand corner; drain cover is missing.
29-18-4
Basic - Employee with soiled clothing. Observed several employees whose clothes were soiled
13-01-4
Basic - Floor soiled/has accumulation of debris. Floor is soiled behind ice machine.
36-73-4
Basic - In-use knife stored on soiled surface between uses. Soiled knife on knife rack
10-12-5
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Side of fryers have new plastic from manufacturer on them making them not smooth and easily cleanable.
14-47-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop was face down on floor.
42-01-4
23
Feb 25, 2025
Food-Licensing Inspection
1 major violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
82
Aug 15, 2024
Food-Licensing Inspection
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice cream heads are soiled. Person in charge cleaned. **Corrected On-Site**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Person in charge labeled. **Corrected On-Site**
41-17-4
Basic - Floor not cleaned when the least amount of food is exposed. Grease under fryers. Also floors throughout need cleaning.
36-01-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All drawers are soiled.
22-16-4
74
Aug 1, 2024
Routine - Food
2 critical violations.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
74
Jan 24, 2024
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 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. Dish machine tests at 0ppm. Primed and it tested at 75ppm. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 45F; ( - Cold Holding). Out for 1 hour. Cheese placed on ice. **Corrective Action Taken** **Admin Complaint**
03A-02-5
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. Missing on butter. Just pulled out. Person in charge time stamped. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French fries on cookline 110F. Person in charge discarded and started fresh. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles on milk shake have debris.
22-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water takes 2+ minutes to reach 85F.
27-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop face down in bucket.
42-01-4
43
Sep 19, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler; Cheese 46F; ( - Cold Holding) On counter; butter 78F. #2; pasta 54F; ( - Cold Holding), cheese 47F, tomatoes, lettuce 47F; ( - Cold Holding) All items above fill line. Out 2.5hrs. Placed back into reach in cooler. Replaced with items that were 41F. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose at mop sink.
29-34-4
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. 1 employee is missing training.
53B-13-5
Basic - Stored food not covered. In reach in freezer; chicken tenders not covered. **Repeat Violation**
08B-12-5
Basic - Floor not cleaned when the least amount of food is exposed. Floor has grease on it behind cookline. **Repeat Violation**
36-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in cold water. Person in charge dumped out water. **Corrected On-Site**
10-07-4
Basic - Single-service articles improperly stored. Case of cups on floor in dry storage.
25-05-4
55
Apr 12, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 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. Dishmachine tests at 0ppm. Person in charge set up 3 compartment sink and it tested at 200ppm. **Corrective Action Taken**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice cream nozzles are soiled. **Repeat Violation**
22-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Can see daylight under right side of back door.
35B-01-4
Basic - Floor not cleaned when the least amount of food is exposed. Floor has food debris throughout kitchen. **Repeat Violation**
36-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of drawers on bread are soiled. Ice cream reach in freezer gaskets are soiled. **Repeat Violation**
23-03-4
Basic - Stored food not covered. Chicken tenders in reach in freezer stored not covered. **Corrected On-Site**
08B-12-5
64
Nov 14, 2022
Food-Licensing Inspection
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice cream nozzles are soiled. Person in charge wiped clean. **Corrected On-Site**
22-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves are soiled. Person in charge wiped clean. **Corrected On-Site**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on drawers are soiled.
23-03-4
Basic - Floor not cleaned when the least amount of food is exposed. Floor has French fries and grease on it.
36-01-4
78
Jul 19, 2022
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On burger make; Swiss cheese 49F; ( - Cold Holding). Swill cheese in shallow pan. Person in charge placed in deep pan. **Corrective Action Taken**
03A-02-5
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. Missing on butter. Person in charge time stamped. **Corrected On-Site** **Repeat Violation**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shake nozzles are dirty.
22-02-4
Basic - Food stored on floor. Oil on floor by cook line. Box of Ketchup on floor in office. Person in charge began putting away. **Corrective Action Taken**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves on line are soiled.
22-08-4
Basic - Open dumpster lid. Person in charge closed. **Corrected On-Site**
33-16-4
Basic - Single-service articles improperly stored. Case of single service cups on floor in server area.
25-05-4
55
Frequently Asked Questions
When was Steak N Shake last inspected?
The most recent health inspection at Steak N Shake on file is from Jan 7, 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 six times, more than any other issue at Steak N Shake.
How does Steak N Shake compare to other restaurants in Palm Coast?
Steak N Shake most recently scored 61 out of 100, which is lower than the Palm Coast average of 79.
Has Steak N Shake's inspection record improved over time?
Yes. Recent inspections at Steak N Shake have averaged around two violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Steak N Shake means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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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