Steak N Shake
3980 Wedgewood Ln, The Villages, FL 32162 · Permanent Food Service · License 7000465
What drove the grade
Wash solution in spray-type chemical warewasher less than 120°F.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection1 intermediate (fixed on the spot), 6 basic (2 repeats)-10
- Safety score90
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 visitAug 3, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 16, Dishwashing facilities and test kits: Wash solution in spray-type chemical warewasher less than 120°F.
Chlorine sanitizing dish machine 90°F on gauge ran thermometer through cycle shows 89°F Operator contacted dish machine technician during inspection.
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed tomatoes stored over cheese in walk-in cooler. Operator corrected shelves.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled.
Exterior Ice Machine Bottom unit milkshake prep table.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Pans on clean dish rack. Operator remove to properly air dry.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Multiple ceiling vents soiled throughout the establishment.
Wall soiled behind ice machine and Dishwasher area.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.