SIXTH STREET STEAKHOUSE
1199 S SIXTH ST
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 4/21/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with rust/debris build up. **Warning** - From follow-up inspection 2025-04-17: Additional time needed for correction of walk in cooler shelves. **Time Extended** - From follow-up inspection 2025-04-21: At time of inspection additional time required. **Time Extended**
Food safety inspection conducted on 4/21/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 4/17/2025
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with rust/debris build up. **Warning** - From follow-up inspection 2025-04-17: Additional time needed for correction of walk in cooler shelves. **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass door reach in cooler used for salad bar products holding ambient air temperature of 45F, inside reach in cooler; crab salad (45F - Cold Holding); tuna salad (45F - Cold Holding); cooked egg (48F - Cold Holding); coleslaw (49F - Cold Holding); cottage cheese (48F - Cold Holding); cut tomatoes (49F - Cold Holding); Ambient Air (45F - Cold Holding). Per operator items in and out of cooler during set up of salad bar. **Warning** - From follow-up inspection 2025-04-17: At time of follow up inspection stand up salad station reach in cooler holding ambient air temperature of 45F. Inside reach in cooler, Tuna 46F, Coleslaw 45F, Egg 48F, Ham 48F, Turkey 47F, Cut Tomato 48 and Cut Lettuce 48F per operator stocked in reach in cooler at 11am. Operator pulled items to discard. **Admin Complaint** **Corrective Action Taken**
Food safety inspection conducted on 4/17/2025 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 4/16/2025
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with rust/debris build up. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass door reach in cooler used for salad bar products holding ambient air temperature of 45F, inside reach in cooler; crab salad (45F - Cold Holding); tuna salad (45F - Cold Holding); cooked egg (48F - Cold Holding); coleslaw (49F - Cold Holding); cottage cheese (48F - Cold Holding); cut tomatoes (49F - Cold Holding); Ambient Air (45F - Cold Holding). Per operator items in and out of cooler during set up of salad bar. **Warning**
- 03F-02-5:High Priority - 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. Salad bar held on time as public health control missing time marking. **Repeat Violation** **Admin Complaint**
Food safety inspection conducted on 4/16/2025 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 2/13/2025
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 2/13/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/13/2024
High Priority
3
Intermediate
2
Basic
9
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and vents through kitchen with build up of grease/dust.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the flip top reach in cooler, 2 packages of vacuum packaged salmon fully thawed and sealed. Discussed with operator to not sell and to remove from packaging prior to thawing. **Corrective Action Taken**
- 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 jacket over coffee filters on shelf. Operator relocated the jacket. **Corrected On-Site** **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler at pass through window has a torn cooler door gasket. Wait station reach in cooler has torn cooler door gasket. Build up of ice under compressor and on boxes in the walk in freezer. **Repeat Violation**
- 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster placed with half the dumpster off of the nonabsorbent pad. **Warning**
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Missing hood filers over cook line.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven door handles. Operator relocated the tongs. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease on cook line hood filters. Build up of grease on backside of fryers by exhaust area. **Repeat Violation**
- 16-25-5:Basic - Warewashing conducted in outdoor area. Standing water on the ground under and around as evidence of warewashing practices completed in 2 compartment mop sink outside under covered awning. Discussed with operator, states only used to soak pots prior to wash rinse and sanitize inside. **Corrective Action Taken** **Warning**
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In the wait station reach in cooler, macaroni salad from 12/4 not discarded. Operator had employee discard. **Corrective Action Taken**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In the flip top reach in cooler, 2 packages of vacuum packaged salmon fully thawed and sealed. Discussed with operator to not sell and to remove from packaging prior to thawing. **Corrective Action Taken**
- 03F-02-5:High Priority - 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 and the time removed from temperature control cannot be determined. See stop sale. Raw shell eggs on cook line and buffet line missing time marking for when placed on time as public health control. Employee time marked the raw shell eggs from 10 minutes before. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In use cutting boards in prep area of kitchen with black residue staining. **Repeat Violation**
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. One employee food handler training certificate missing date of completion and expiration date of training.
Food safety inspection conducted on 12/13/2024 revealed 14 total violations (3 high priority, 2 intermediate, 9 basic).
Inspection on 8/14/2024
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 8/14/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/12/2024
High Priority
6
Intermediate
4
Basic
11
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile over buffet line broken.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on the top shelf over the three compartment sink not inverted or covered for protection.
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Waitstation standup reach in cooler with standing water and torn door gaskets holding ambient air temperature of 46F. Per operator replacement part is on order to arrive in the next day or two. **Corrective Action Taken** **Warning**
- 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 bag over clean bowls in the dish area. Employee phone in bowl on cook line next to reach in cooler and grill. **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler at the pass through window has ripped cooler door gaskets. Standup reach in cooler in the waitstation has torn cooler door gaskets. **Repeat Violation**
- 36-73-4:Basic - Floors, walls and ceiling soiled/has accumulation of debris. Walls through kitchen have food vapor staining build up. Wall of walk in cooler behind shelf has mold like substance spots. Floor of cook line with non smooth tiles. Build up of spilled flour on the floor of the dry storage room. Ceiling vent in kitchen by hot hold unit has dust build up. **Repeat Violation**
- 08B-52-4:Basic - Food stored under dripping water line. In the walk in cooler, cracks of ceiling leak water onto lids of time/temperature control food for safety stored in the walk in cooler.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line with build up of food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of the oven has build up of food debris. Waitstation soda nozzle for Hi-C has mold like substance build up on the underside of the dispenser. **Repeat Violation**
- 33-16-4:Basic - Open dumpster lid. Dumpster lid left open. Operator closed the dumpster lid. **Corrected On-Site**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Waitstation standing reach in cooler has build up of standing water at the base.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee on cook line crack raw shell eggs then continue to work with ready to eat items toast and hashbrowns without washing hands and changing gloves.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the waitstation standup reach in cooler, crab salad (46F - Cold Holding); tuna salad (45F - Cold Holding); coleslaw (45F - Cold Holding) ;cooked egg (44F - Cold Holding); macaroni salad (45F - Cold Holding) all stored in the cooler over night. Per operator maintenance has been working on cooler waiting on a replacement part. Operator began to discard time/temperature control food for safety in reach in cooler. Discussed with operator not to store any time/temperature control food for safety in cooler until repaired. **Corrective Action Taken** **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler at the pass through window. cheese (48F - Cold Holding) stored with open lid close to flat top grill, discussed with operator and had cheese relocated to far side of reach in cooler and ice bag placed on top. In the walk in cooler, coleslaw (50F - Cold Holding). Per operator may have been removed from cooler at some point. Operator relocated the coleslaw to the walk in freezer. In the waitstation standup reach in cooler, crab salad (46F - Cold Holding); coleslaw (45F - Cold Holding) ;tuna salad (45F - Cold Holding); cooked egg (44F - Cold Holding); macaroni salad (45F - Cold Holding) all stored in the cooler over night. Per operator maintenance has been working on cooler waiting on a replacement part. Operator began to discard time/temperature control food for safety in reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 03F-02-5:High Priority - 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 placed out 10 minutes prior to inspection missing time marking. Employee added time mark to egg carton. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table, sausage patty (119F - Hot Holding). Operator removed to oven to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Prep sink outside of back door with yellow hose attached to threaded faucet missing the vacuum breaker.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the cook line opposite the fryers has build up of food residue staining. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to three compartment sink used to store cleaning utensils.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available to test chlorine dish machine.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle by the dirty dish station at the entrance to the kitchen has torn labeling unable to identify chemical. Operator labeled the spray bottle. **Corrected On-Site**
Food safety inspection conducted on 8/12/2024 revealed 21 total violations (6 high priority, 4 intermediate, 11 basic).