STEAK-N-SHAKE #294

Name: STEAK-N-SHAKE #294
Address: 1080 EL JOBEAN RD, PORT CHARLOTTE, FL, 33948, US
Rating: 21.4

1080 EL JOBEAN RD, PORT CHARLOTTE, FL 33948

License #1801441

🍽️ American ℹ️

21.4 Grade F / 100

Failing Health Score

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Latest inspection

October 15, 2026 · 10 findings · 1 critical

Complaint Full

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Minor

Usually lower-risk context.

Quick take

STEAK-N-SHAKE #294 in PORT CHARLOTTE currently holds an InspectFL Health Score of 21.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 15, 2026. Across those visits, inspectors documented 80 total violations — 10 critical, 11 major, 59 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 28, 2025

The latest inspection on October 15, 2026 shows 10 observation rows: 1 critical, 1 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

91%

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?

STEAK-N-SHAKE #294 has a rough inspection history. Would you risk it?

F record

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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.

Disposition: Inspection Completed - No Further Action
[25-17-4] Single-service articles stored on a soiled surface. Observed plastic portion cups stored in a soiled plastic container in the prep area.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap behind the front counter. The operator provided soap for the hand sink.
[36-36-4] Ceiling vent missing. Observed a portion of the ceiling vent missing above the hand sink in the kitchen.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in the dining area with water damage.
[36-22-4] Floor area(s) covered with standing water. Observed water on the floor from condensation drips at the air conditioning vents in the dining area.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry in the mop sink.
[36-73-4] Floor soiled/has accumulation of debris in the shake area.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining water in the handwashing sink behind the front counter due to food debris. The operator removed the food debris from the hand sink.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (115F - Hot Holding) in a double pan at the steam table. The operator stated the onions had been held for approximately 2.5 hours. The operator voluntarily discarded the cooked onions.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the ceiling tiles in the dining room soiled with a black mold-like substance.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chili @ 11:48 (116F - Hot Holding); cooked onions @ 11:48 (108F - Hot Holding). The operator stated the chili was heated to a minimum of 165F prior to holding in the steam table. The operator stated the onions were cooked at approximately 11:00. Observed
[36-73-4] Floor soiled/has accumulation of debris underneath the shake machine.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry in the mop sink.
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Observed the rear exit blocked by cardboard boxes. The operator removed the boxes clearing a pathway to the exit door.
[08B-47-4] Hamburger buns not stored at least 6 inches off of the floor in the prep area. The operator properly stored the hamburger buns.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the ceiling tiles in the dining area with water stains and a black mold-like substance.
[32-23-5] Toilet/urinal not flushing/functioning properly. Observed a toilet in the mens restroom clogged.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (53F - Cold Holding) in the top portion of the reach in cooler on the make line. The operator stated the cheese had been held for approximately 2 hours. The operator stored the cheese in an alternate cooler. Observed butter (61F - Cold Holding) on the counter at the make line. The operator stated the butter had been held for approximately 2 hours. The operator was emailed a time as public health control form.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in the mens restroom. The operator provided paper towels for the hand sink.

Disposition: Warning Issued
[36-73-4] Floor soiled/has accumulation of debris in the shake station.
[25-05-4] Single-service articles improperly stored. Observed multiple plastic single-service items stored on the floor in the storage area.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. Observed a broken light fixture in the walk in freezer.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry in the mop sink room. The operator properly stored the wet mop.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the chlorine solution for the dishmachine at 0ppm. The operator stated the dishmachine operated both as a high temperature and chlorine solution sanitizer. Observed the max temperature of the dishmachine at 148.7. After cycling 3 times. The operator to set up three compartment sink for sanitizing.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw ground beef (52F - Cold Holding); butter (53F - Cold Holding); sliced tomatoes (55F - Cold Holding); amibiet air temperature 55F in the walk in cooler. The operator provided proof of internal food temperature of 38F along with ambient air temperature of 39F approximately 3 hours prior to inspection. The operator opened walk in freezer door and will monitor temperature until alternate storage or repair is made.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed the shake machine dispenser nozzles soiled with an accumulation of food debris.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31B-03-4] No soap provided at handwash sink behind the front counter.

Disposition: Warning Issued
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed manager on duty without a CFM proof of certification.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed build up on backside of door handles on reach in coolers.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed cambers on drying shelf not inverted properly. Observed operator remove cambros.
[14-73-4] Container installed for catching grease from hood drip tray over flowing.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee without a hair restraint on. Observed employee putting a hat on.
[14-11-5] Equipment in poor repair. Observed torn gaskets on reach in coolers on line.
[14-23-4] Fixed equipment exposed to spillage sealed to adjoining equipment/walls not properly cleaned. Observed on wall corner where the dirty dishes go into machine with black mold like substance build up.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed throughout kitchen, along cove moldings, syrup on floor, fries on floor, paper products on floor, etc.
[14-49-4] Hood filters/grease extractors designed to be easily removable for cleaning. Observed hoods with grease build up on them, on make line.
[22-13-5] Iced tea/ Soda/ Juice/ Shake dispenser not cleaned at least once every 24 hours. Observed shake dispenser/ mixer with soiled top by beater blade.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed food splatteron inside of microwave.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on reach in coolers and freezers throughout establishment with soiled gaskets, soiled doors, grease build up on equipment.
[16-48-4] Old food stuck to clean dishware/utensils. Observed cambros put away with food debris stuck on them. Observed operator remove and put into dish to wash..
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed food debris on bottom of reach coolers on line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout front line. Walls with food splatter. Observed in kitchen at prep sink, walls soiled with black mold like substance.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching hat and face, then resumed work without washing hands.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee leaning on make table, then proceeding to continue to work without washing hands OR changing gloves.

Disposition: Met Inspection Standards
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed back door with gap on right hand side.
[32-07-4] Bathroom facility not clean. Observed both bathrooms with dirty toilets, sinks, mirrors, walls, floors, overflowing trash.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles throughout dining room with water damage.
[24-03-4] Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Observed soiled cutting boards put away clean
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed bracelets on cook.
[14-11-5] Equipment in poor repair. Observed mold on gaskets of reach in coolers through out kitchen.
[29-09-4] Faucet/handle missing at plumbing fixture. Observed hand sink when you enter grill area from dining room with cold water handle broken off and water constantly running. Hot side faucet handle does nothing.
[33-19-4] Garbage on the ground and/or pad around dumpster. Observed debris all over trash area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in walk in freezer under freezer fan
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Observed objectionable odors in mens bathroom. Noticed smell upon entering hallway.
[33-16-4] Open dumpster lid. Observed dumpster lids open.
[25-05-4] Single-service articles improperly stored. Observed drinking cups in drive thru stored with no protection on top of cup dispensing unit to protect things from falling in the cups.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed hand sink when you enter grill area from dining room with cold water handle broken off and water constantly running. Hot side faucet handle does nothing.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee going to put on gloves with out washing hands. Employee washed hands and put on gloves after coaching
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pull up pants and not change gloves or wash hands.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer with food debris on it after yesterdays use, per manager in charge.
[31B-03-4] No soap provided at handwash sink. No hand soap at main hand sink in ladies room, but soap in handicap stall.