Shake Shack
1450 S Dixie Hwy, Coral Gables, FL 33146 · Permanent Food Service · License 2330663
What drove the grade
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection3 intermediate, 3 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
More time given
- First visitAug 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed for gallon of milk at walk in cooler.
Code 11, Employee health: 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 with form with email.
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
Observed operator unable to provide proof of training for each food service employee that includes the name of the trained employee, the date of birth of the trained employee, the date the training occurred, and the approved food safety training program used.
Basic3
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed at entrance of walk in cooler
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Observed at chemical storage area.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Provided employee with form.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.