Steak N Shake
3000 Old Boynton Rd Ste 382, Boynton Beach, FL 33436 · Permanent Food Service · License 6012392
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F....hot dog 49°F, cheese 46°F-49°F , hamburger 45°F in flip top reach in cooler next to grill at kitchen, whipped cream 48°F in whipped maker at fountain area .
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection1 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot)-7
- Safety score93
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 visitJul 29, 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.
2 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 cold held at greater than 41°F....hot dog 49°F, cheese 46°F-49°F , hamburger 45°F in flip top reach in cooler next to grill at kitchen, whipped cream 48°F in whipped maker at fountain area .
Food not prepped or portioned today , food being held less than 4 hours . Operator removed food to another acceptable cooler , after mixing whipped cream got down temperature 43°F
Fixed on the spotRepeat violation
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....chili with expiration day marked , not date marked .
Operator properly date marked .
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.