Steak N Shake
3853 Tampa Rd, Oldsmar, FL 34677 · Permanent Food Service · License 6215457
What drove the grade
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
How the score was calculated
- Starting score100
- Violations at the Jul 17 complaint inspection1 high priority (fixed on the spot), 3 basic-6
- Safety score94
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Licensing inspection
- First visitAug 26, 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 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
raw burger (48°F - Cold Holding, second temperature 43°F cooling); hot dog (47°F - Cold Holding, second temperature 41°F cold holding)
Fixed on the spot
Earlier inspections 1
A94Complaint inspection4 violations, 1 high priority No follow-up needed
- First visitJul 17, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Sanitizer dispenser was empty when 3 compartment sink and buckets were filled. The operator resolved the issue and refilled the 3 compartment sink to 200ppm during the inspection.
Fixed on the spot
Basic3
Code 13, Clean clothes, hair restraints, jewelry: Employee with soiled clothing.
The employee working at the shake station is wearing a heavily soiled shirt. I discussed the need to wear clean clothes and suggested wearing an apron that can be changed.
Employee with no beard guard/restraint while engaging in food preparation.
Cook with no beard guard. Discussed the importance of of wearing a beard guard when involved in food preparation.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
The sanitizer was empty in the dispenser used to fill the 3 compartment sink and sanitizer buckets. The operator removed the issue and refilled the buckets to 200ppm during the inspection.
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.