Steak N Shake
4480 Park St N, St. Petersburg, FL 33709 · Permanent Food Service · License 6218508
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection2 high priority (fixed on the spot, 1 repeat), 3 intermediate (fixed on the spot), 4 basic (1 repeat)-19
- Safety score81
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 visitOct 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler across from fryers cut lettuce (51°F - Cold Holding); cooked noodles (53°F - Cold Holding) Operator stocked cooler around 9AM and put foods on ice since the cooler was having issues keeping temperature. Operator moved items to different cooler to cool. Operator will discontinue use of this cooler for Time/Temperature Control for Safety foods until it is repaired and able to hold foods at 41°F and below. Noodles Retemped at 43°F. Operator voluntarily discarded lettuce.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-Raw beef over cooked bacon in walk in cooler Operator moved bacon to store above raw beef.
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Establishment utilizes 4 hour time hold for butter. Emailed operator Time as a Public Health Control paperwork and filled out during inspection.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Wash solution in spray-type chemical warewasher less than 120°F.
-dish machine testing at 112°F. Operator turned up water heater and retested at 122°F.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-Ice chute in soda machine in dining room soiled Operator cleaned and sanitized ice chute.
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer near prep sink.
Repeat violation
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. -reach in cooler across from fryers in disrepair. Operator had all items on ice, but that failed to cold hold foods at 41°F. Operator will discontinue use of this unit for Time/Temperature Control for Safety foods until it has repaired and is able to hold foods at 41°F and below.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Quaternary 0ppm) Operator remade buckets and tested at 200PPM.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
-pans on clean dish rack stacked wet
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.