STEAK 'N SHAKE
10600 Fowler Street
Fort Myers, Florida, 33907
Lee County County
Overall Food Safety Rating
★★★½☆ (3.6/5)
Based on 6 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 7/29/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/29/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/19/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - 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. Dish machine chlorine 00ppm. Operator stopped using Dish machine and started using triple sink ( quaternary- not setup). Warning
Food safety inspection conducted on 7/19/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 1/16/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/16/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/10/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : High Priority - 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. Dishwasher (Chlorine 00ppm); Operator set up trip sink for sanitizing. Triple Sink (Quaternary 200ppm) **Corrective Action Taken** Warning - From follow-up inspection 2024-01-10: Operator has set up manual sanitation in triple sink 200ppm quaternary sanitizer and instructed staff on manual sanitation steps. Operator has contacted technician and is awaiting repairs. Operator states that manual sanitation step will continue until repairs have been completed. Time extension given to allow operator time to complete repairs. **Time Extended** **Corrective Action Taken**
Food safety inspection conducted on 1/10/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 1/3/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - 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. Dishwasher (Chlorine 00ppm); Operator set up trip sink for sanitizing. Triple Sink (Quaternary 200ppm) **Corrective Action Taken** Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license expired on 12 01 23. Operator renewed license on site. Corrected On-Site Warning
Food safety inspection conducted on 1/3/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 8/4/2023
High Priority
1
Intermediate
0
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse under milkshake station.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One food handler wearing bracelets.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice in multiple locations in walk-in freezer.
- 25-05-4:Basic - Single-service articles improperly stored. Two cases of togo cups on the floor.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (71F - Cold Holding) on cook line. Operator stated butter was out for approximately one hour. Discussed time as a public health control with operator, provided operator form, they time marked the butter. **Corrective Action Taken**
Food safety inspection conducted on 8/4/2023 revealed 6 total violations (1 high priority, 0 intermediate, 5 basic).