Steak N Shake
8701 SW 157 Ave, Kendall, FL 33193 · Permanent Food Service · License 2328552
What drove the grade
Hot time/temperature control for safety food received at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection1 high priority (fixed on the spot), 9 basic (2 repeats)-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 21, 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: Hot time/temperature control for safety food received at less than 135°F.
Observed cooked onions (90°F - Hot Holding) and butter (110°F - Hot Holding); operator reheated to cooked onion (176°F - Reheating)
Fixed on the spot
Basic9
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed several employees pouring and drinking coffee in food preparation area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observe a personal water bottle on a prep table and an open drink container of coffee under the heat lamp near drive through window.
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed accumulation of rust on shelves inside walk in cooler.
Repeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup in both reach in freezers in kitchen area.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed mold like substance in the interior of ice machine.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed standing water inside reach in cooler across of deep fat fryer.
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Observed cove molding broken at handwashing sink in the kitchen.
Floor area(s) covered with standing water.
Observed standing water on tiles at door frame from kitchen to front area.
Floor soiled/has accumulation of debris.
Observed soiled floors inside walk in freezer and cooler, warewashing area and around plumbing in front of area.
Repeat violation
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.