SIOUX CITY STEAKHOUSE

Name: SIOUX CITY STEAKHOUSE
Address: 8515 LITTLE RD, NEW PORT RICHEY, FL, 34654, US
Rating: 55

8515 LITTLE RD, NEW PORT RICHEY, FL 34654

License #6102579

🥩 Steakhouse ℹ️

55 Grade F / 100

Failing Health Score

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Latest inspection

September 29, 2026 · 11 findings · 0 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SIOUX CITY STEAKHOUSE in NEW PORT RICHEY currently holds an InspectFL Health Score of 55 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 16 times from Florida DBPR, with the most recent inspection on September 29, 2026. Across those visits, inspectors documented 60 total violations — 17 critical, 15 major, 28 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 8, 2026

The latest inspection on September 29, 2026 shows 11 observation rows: no critical rows, 3 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

SIOUX CITY STEAKHOUSE has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. 2 ice buckets not inverted. The operator inverted the ice buckets.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Several containers wet nesting by the 3 compartment sink area. The operator separated the containers to air dry.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. The hand sink by the 3 compartment sink area. The operator placed paper towels.
[36-73-4] Floor soiled/has accumulation of debris. The floor under the fryer machines is solid.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag next to clean containers. The operator moved the bag.
[16-46-4] Old labels stuck to food containers after cleaning. 1 big container by the container storage area has old label on it.
[41-17-4] Spray bottle containing toxic substance not labeled. 1 bottle not labeled by the dishwasher area. The operator labeled the bottle.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. 1 employee no beard guard. The employee was not wearing a beard guard while I was waiting for the manager. However, when I went to the back, the employee was wearing one.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Chae D. expired on 2/2026, FRLA.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The fan guard in the reach-in refrigerator by the grill in the corner is soiled. The black plug-in fan on the counter in the corner by the grill is soiled. All door frames on the reach-in cooler on the cook line are soiled. The hood filters and hanging pipes are soiled.
[14-38-4] Food storage container/container lid cracked or broken. 1 container cracked. The operator discarded the container.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. At prime rib station grooved and pieces missing , operator replaced board with new one
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage beverage on 2 door reach in cooler, moved to shelf
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled fan on prep table next to grill
[21-11-4] Sanitizing solution for wiping cloths not free of food debris and visible soil. Wet towel on prep table on cook line , moved to bucket
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, sanitizer jug empty, operator attached new jug, corrected to 50 ppm Dish machine in bar -0 ppm, sanitizer jug empty, corrected to 100 ppm
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. On prep table on cook line-garlic butter (76F - Cold Holding) Reach in cooler on cook line -sliced Swiss cheese (53F - Cold Holding); blu cheese (51F - Cold Holding); mixed shredded cheese (51F - Cold Holding); sliced provolone (51F - Cold Holding) loaded cheese mix (56F - Cold Holding); all removed from refrigeration at 9 am, 6 hours ago.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table on cook line-garlic butter (76F - Cold Holding) Reach in cooler on cook line -sliced Swiss cheese (53F - Cold Holding); blu cheese (51F - Cold Holding); mixed shredded cheese (51F - Cold Holding); sliced provolone (51F - Cold Holding) all removed from refrigeration at 9 am, 6 hours ago. See stop sale loaded cheese mix (46F - Cold Holding) moved to walk in cooler
[22-02-4] Food-contact surface soiled with food debris. Stained Board on 2 door cooler on cook line, operator put new board on cooler

Disposition: Emergency order recommended
[14-11-5] Equipment in poor repair. Quay sanitizer does not dispense , operator states that Dish machine has to be running for sanitizer to dispense.
[29-49-6] Standing water in bottom of reach-in-cooler. 3 door cooler on cook line, 2 door cooler on cook line
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. On cook line - 2 buckets 0 ppm, operator states that Dish machine has to be running for sanitizer to dispense. Operator manually added sanitizer, corrected to 400 ppm .
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 1 dropping on bag in box soda in storage room 6 rodent droppings under storage shelf in back hallway. 2 Clumps of fur under storage shelf in hallway. Half eaten roll under shelf in hallway by fur and droppings
[28-26-5] Sewage/wastewater backing up through floor drains. Operator states that floor drains on expo line back up if dish machine is run more than twice. Plumber will be here between 2 and 5. Floor has been mopped, inspector suggested not using dish machine until all has been repaired. Water backs up in floor drains on cook line when hand wash sinks and 3 compartment sink water is running. Plumber arrived at 2:25. Repairs not complete at end if inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. house made blue cheese (49F - Cold Holding); house made ranch (48F - Cold Holding)made yesterday, no temperatures taken today
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house made blue cheese (49F - Cold Holding); house made ranch (48F - Cold Holding)made yesterday, no temperatures taken today. See stop sale
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White board at lift top and board on 2 door reach in cooler stained