Steaknshake
4325 W Lake Mary Blvd, Lake Mary, FL 32746 · Permanent Food Service · License 6903347
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection2 high priority (fixed by the Oct 20 follow-up, 1 repeat), 3 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
More time given
- First visitOct 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 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.
- cut tomato (49°F - Cold Holding); - shredded cheese (49°F - Cold Holding); - cut lettuce (47°F - Cold Holding); Operator states less than 4 hours. Operator voluntarily discarded.
Repeat violation
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
- 6 around floor drain at front soda machine
Basic3
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. - Dishwasher (Chlorine 0ppm). Operator states new machine but not using. Waiting for repairs.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
- cookline hood system middle area - counter below flat top grill
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
- deep grout lines causing retention of old food debris and standing water
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.