Steak-N-Shake #294
1080 El Jobean Rd, Port Charlotte, FL 33948 · Permanent Food Service · License 1801441
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 15 complaint inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 8 basic (2 repeats)-15
- Violations at the Nov 2 complaint check1 high priority (fixed on the spot)-3
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
3 inspections · 3 visitsLatest inspection
Complaint check
- First visitNov 2, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
1 violation found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Displayed food not properly protected from contamination.
Observed self-service iced tea dispensers not properly covered near the soda machine at the front counter. The operator covered the iced tea.
Fixed on the spot
Earlier inspections 2
B85Complaint inspection10 violations, 1 high priority No follow-up needed
- First visitOct 15, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cooked onions (115°F - Hot Holding) in a double pan at the steam table. The operator stated the onions had been held for approximately 2.5 hours. The operator voluntarily discarded the cooked onions.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Soap dispenser at handwash sink not working/unable to dispense soap behind the front counter.
The operator provided soap for the hand sink.
Fixed on the spot
Basic8
Code 25, Single-service items: Single-service articles stored on a soiled surface.
Observed plastic portion cups stored in a soiled plastic container in the prep area.
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Observed slow draining water in the handwashing sink behind the front counter due to food debris. The operator removed the food debris from the hand sink.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed water on the floor from condensation drips at the air conditioning vents in the dining area.
Ceiling/ceiling tile shows damage or is in disrepair.
Observed ceiling tiles in the dining area with water damage.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed the ceiling tiles in the dining room soiled with a black mold-like substance.
Repeat violation
Ceiling vent missing.
Observed a portion of the ceiling vent missing above the hand sink in the kitchen.
Floor soiled/has accumulation of debris in the shake area.
Repeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry in the mop sink.
Fixed on the spot
B85Complaint inspection8 violations, 2 high priority No follow-up needed
- First visitOct 8, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed shredded cheese (53°F - Cold Holding) in the top portion of the reach in cooler on the make line. The operator stated the cheese had been held for approximately 2 hours. The operator stored the cheese in an alternate cooler. Observed butter (61°F - Cold Holding) on the counter at the make line. The operator stated the butter had been held for approximately 2 hours. The operator was emailed a time as public health control form.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed chili @ 11:48 (116°F - Hot Holding); cooked onions @ 11:48 (108°F - Hot Holding). The operator stated the chili was heated to a minimum of 165°F prior to holding in the steam table. The operator stated the onions were cooked at approximately 11:00. Observed
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in the men's restroom.
The operator provided paper towels for the hand sink.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Hamburger buns not stored at least 6 inches off of the floor in the prep area.
The operator properly stored the hamburger buns.
Fixed on the spot
Code 32, Restrooms: Toilet/urinal not flushing/functioning properly.
Observed a toilet in the men's restroom clogged.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed the ceiling tiles in the dining area with water stains and a black mold-like substance.
Floor soiled/has accumulation of debris underneath the shake machine.
Repeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry in the mop sink.
Repeat violation
Reporting only1
Code 46, Exits: Marked exit/path to marked exit blocked.
For reporting purposes only. Observed the rear exit blocked by cardboard boxes. The operator removed the boxes clearing a pathway to the exit door.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.