SIXTH STREET STEAKHOUSE

Name: SIXTH STREET STEAKHOUSE
Address: 1199 S SIXTH ST, MACCLENNY, FL, 32063, US
Rating: 73.4

1199 S SIXTH ST, MACCLENNY, FL 32063

License #1200074

🥩 Steakhouse ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

73.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SIXTH STREET STEAKHOUSE in MACCLENNY currently holds an InspectFL Health Score of 73.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on March 4, 2026. Across those visits, inspectors documented 33 total violations — 6 critical, 5 major, 22 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

83%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Call Back - Admin. complaint recommended
[03A-02-5] At wait station, pasta salad 48f, cut lettuce 47f, tuna salad 42f. At cook line, no Time/Temperature Control for Safety foods held in reach-in cooler at time of inspection. In walk-in cooler, ham 40f, milk 38f, boiled eggs 40f, beef 37f.

Administrative complaint recommended
[14-11-5] Equipment in poor repair. Multiple reach-in cooler gaskets torn.
[25-05-4] Single-service articles improperly stored. In upstairs storage room, case of paper napkins stored on floor.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At prep area, cell phone on slicer. Operator moved phone.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, interior of microwaves soiled with food residue.
[29-49-6] Standing water in bottom of reach-in-cooler. At cook line, standing water in bottom of Nader counter reach-in cooler.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. All SafeStaff certificates are photocopies.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor at cook line and dish area missing tiles and unsealed concrete.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At dish area, black plastic containers stacked before air drying. At wait station, plastic cups stacked before air drying.
[03A-05-5] Time/temperature control for safety food not maintained frozen solid in a freezer. In walk-in cooler, Time/Temperature Control for Safety foods not fully frozen. Operator stated freezer was serviced this morning.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At cook line steam tables, scoop,in mac and cheese has handle touching product. Manager removed scoop.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up. At cook line, side and top of convection oven have build up,of grease and debris. At cook line, exterior of cooler used to hot hold potatoes soiled with residue. Multiple reach-in cooler gaskets soiled with black residue.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of multiple reach-in coolers soiled.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. Ceilings and walls throughout kitchen, including dish area, soiled with vapor residue and food residue. Floor order equipment and shelves soiled with grease and debris. Floor and walls in walk-in cooler has build up. At cook line, hood system has grease dripping from edges.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At wait station, butter packets on counter with no time marked. Employee stated butter placed in service 30 minutes prior. Time marked.

Administrative complaint recommended
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven door handle. Employee relocated.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available for quaternary solution used in sanitizer buckets.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on front counter prep table and on shelf over center prep table. Operator discarded both.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards with build up of food residue staining.
[36-73-4] Floor, walls and ceiling soiled/has accumulation of debris. Ceiling and walls through kitchen with food vapor residue staining and ceiling with accumulation of dust. Floor under equipment and storage shelves with debris build up. Build up of debris in floors of walk in cooler and walk in freezer.
[14-11-5] Equipment in poor repair. Front counter pass through window reach in cooler with torn cooler door gasket.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Raw shell eggs held on time as public health control on cook line missing product time marking. Employee added time marking.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line soiled grease build up. Build up of debris on top of oven. Grease build up exterior and between cook line equipment.
[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. One food handling employee with expired food handler training.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On dry storage shelf of kitchen multiple employee personal items on shelf with items used for customers food.
[08B-12-5] Stored food not covered. In walk in cooler, uncovered containers of shrimp, fish, pork and chicken.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On bottom shelf of center prep table, clean ,teal containers stacked while wet.
[33-16-4] Open dumpster lid. Dumpster lid open.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Waitstation sanitizer at 0ppm, operator reset to 200ppm. Multiple wet wiping cloths stored on prep stations of kitchen.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by fan stored on edge of hand wash sink and multiple items stored in hand wash sink. Operator made sink available.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the front counter reach in cooler at the pass through window; cheese (71F - Cold Holding); cooked onions (47F - Cold Holding); hashbrowns (49F - Cold Holding); diced ham (48F - Cold Holding). Cheese stored on top of styrofoam containers above cooling plane of reach in cooler and all other products taken out of cooler frequently during service. Discussed alternative measures with operator to limit time/temperature control food for safety being stored outside of cooler, including use of existing time as public health control plan. In the walk in cooler; baked potatoes (45F - Cold Holding); chicken (47F - Cold Holding); cooked egg (48F - Cold Holding) per operator recently removed and stored outside the walk in cooler while stocking the salad bar then placed back in cooler, discussed alternative practices.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse

Would you eat here?

SIXTH STREET STEAKHOUSE has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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