Steak N Shake

4313 W Vine St, Kissimmee, FL 34746 · Permanent Food Service · License 5906956

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Nov 3, 2026 (4 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Nov 2 routine inspection
2 high priority (fixed on the spot), 1 intermediate, 6 basic
-15
Safety score85

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Nov22026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitNov 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 5 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic5
- Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
  More time given
- Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
First visitNov 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 2 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cooked pasta, shredded cheese, and sliced tomatoes temping 50°F-60°F on make table top between cookline and drive thru. Per operator, items were placed in unit at 9:30am, from the walk-in cooler. Operator had employees place ice in unit to bring temperature of items down to 41°F. Operator opted to use time plan for items in unit. Provided emailed copy.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Spray bottles with degreaser and multi surface cleaner hanging on clean dish shelving, over clean utensils. Operator removed.
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  White cutting boards at prep area with clean dishes have dark stains.
Basic6
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Box of ketchup packets on floor in dry storage area. Operator removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
  Lids on ice cream machine by dessert station are cracked. Per operator they ordered new ones.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Dessert reach-freezer with glass cups, along fans.
- Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
  Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachine testing 0ppm chlorine. Machine ran out of chlorine. Per operator they ordered a new bucket. Operator has triple sink set up for manual ware washing. Quat sanitizer tested 200ppm.
- Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
  Drain next to dish machine.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Vents over booths by front counter are dusty. Vents between prep area and dessert station are dusty. Ceiling tile by dessert station soiled.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.