SIOUX CITY STEAKHOUSE
8515 LITTLE RD
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 14 health inspection reports
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All Inspection Reports
Inspection on 4/21/2025
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 03E-10-4:Basic - - From initial inspection : Basic - Roast reheated for hot holding not reaching proper time/temperature cooking requirements. prime rib (121F - reheating ) started reheat at 11 am 2.5 hours ago. See stop sale . Warning - From follow-up inspection 2025-04-21: Nothing reheating. **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line Repeat Violation Warning - From follow-up inspection 2025-04-21: **Time Extended**
Food safety inspection conducted on 4/21/2025 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 4/14/2025
High Priority
3
Intermediate
1
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 03E-10-4:Basic - Roast reheated for hot holding not reaching proper time/temperature cooking requirements. prime rib (121F - reheating ) started reheat at 11 am 2.5 hours ago. See stop sale . Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board on cook line, moved to bucket Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At wait station in ice bath sour cream (50F - Cold Holding); whipped butter (49F - Cold Holding);; garlic butter (67F - Cold Holding) Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in ice bath by fryers - milk wash (47F - Cold Holding); removed from refrigeration 2.25 hours ago, discussed using time control, operator discarded At wait station - sour cream (50F - Cold Holding); whipped butter (49F - Cold Holding); put in ice bath at 11 am, 2.5 hours ago, garlic butter (67F - Cold Holding) on counter at pass shelf, made with whipped butter, removed from refrigeration 2.5 hours ago. See stop sale **Corrective Action Taken** Repeat Violation Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. peppers and onions (108/ 110F - Hot Holding)cooked 2 hours ago, reheated to 167f. Corrected On-Site Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line Repeat Violation Warning
Food safety inspection conducted on 4/14/2025 revealed 6 total violations (3 high priority, 1 intermediate, 2 basic).
Inspection on 2/20/2025
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 2/20/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/12/2025
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Quay sanitizer does not dispense , operator states that Dish machine has to be running for sanitizer to dispense. Warning - From follow-up inspection 2025-02-12: Operator has contacted Autochlor for repairs **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. 3 door cooler on cook line, 2 door cooler on cook line Warning - From follow-up inspection 2025-02-12: **Time Extended**
- 21-08-4:Basic - - From initial inspection : Basic - 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 . Corrected On-Site Repeat Violation Warning - From follow-up inspection 2025-02-12: Not set up. **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - 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 Repeat Violation Warning - From follow-up inspection 2025-02-12: **Time Extended**
Food safety inspection conducted on 2/12/2025 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 2/11/2025
High Priority
4
Intermediate
1
Basic
3
Total
8
Disposition: Facility Temporarily Closed
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Quay sanitizer does not dispense , operator states that Dish machine has to be running for sanitizer to dispense. Warning
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. 3 door cooler on cook line, 2 door cooler on cook line Warning
- 21-08-4:Basic - 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 . Corrected On-Site Repeat Violation Warning
- 35A-04-4:High Priority - 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 Repeat Violation Warning
- 28-26-5:High Priority - 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. Warning
- 01B-02-5:High Priority - 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 Warning
- 03A-02-5:High Priority - 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 Warning
- 22-02-4:Intermediate - 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 Repeat Violation Warning
Food safety inspection conducted on 2/11/2025 revealed 8 total violations (4 high priority, 1 intermediate, 3 basic).
Inspection on 12/9/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fry baskets White cutting board by steam table Warning - From follow-up inspection 2024-12-09: **Time Extended**
Food safety inspection conducted on 12/9/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 12/9/2024
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Facility Temporarily Closed
Inspection Details:
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. On cook line by steam table, 0 ppm, dispenser not working, operator manually added sanitizer. Corrected to 400 ppm Corrected On-Site Warning
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 30 rodent droppings in dry storage room floor 1 rodent droppings on lid of plastic container in dry storage room 1 rodent dropping on case of water in dry storage room 5 rodent droppings on floor in dish room under clean dish rack 4 rodent droppings on floor in bar by hand wash sink Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked peppers and onions (101F - reheating) ), operator out on stove to heat, made yesterday, brought out of walk in cooler at 11:30, heated to 170F. Corrected On-Site Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fry baskets White cutting board by steam table Warning
Food safety inspection conducted on 12/9/2024 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 8/28/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Frame around 2 door cooler across from fryer. Frame of door on bottom of vertical freezer Fan guards in walk in cooler Warning - From follow-up inspection 2024-08-28: Fan guards in walk in cooler still need cleaning **Time Extended**
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 small flies In dry storage room. 1 fly on cook line 2 small flies under dish machine 1 small fly in bar under hand wash sink Repeat Violation Admin Complaint - From follow-up inspection 2024-08-28: 1 fly in dry storage room 2 flies in prep room Admin Complaint
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cook line stained Warning - From follow-up inspection 2024-08-28: **Time Extended**
Food safety inspection conducted on 8/28/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 8/26/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Frame around 2 door cooler across from fryer. Frame of door on bottom of vertical freezer Fan guards in walk in cooler Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 small flies In dry storage room. 1 fly on cook line 2 small flies under dish machine 1 small fly in bar under hand wash sink Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cook line stained Warning
Food safety inspection conducted on 8/26/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 2/5/2024
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 2/5/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/2/2024
High Priority
3
Intermediate
0
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook drinking from glass with no lid, discussed with manager on duty . Warning
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook- total hand wash time was 12 seconds. Discussed with manager on duty Repeat Violation Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small fly on cook line, 1 inbar, 1 in dining room Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In vertical cooler by grill - sirloin steak (46F - Cold Holding); filet (46F - Cold Holding); fajita steak (46F - Cold Holding); salmon (46F - Cold Holding)operator put ice bags on top, recheck, no change, moved to freezer Reach in cooler on cook line across from stove - loaded cheese mix (45F - Cold Holding), moved to walk in cooler **Corrective Action Taken** Repeat Violation Admin Complaint
Food safety inspection conducted on 2/2/2024 revealed 4 total violations (3 high priority, 0 intermediate, 1 basic).
Inspection on 8/28/2023
High Priority
5
Intermediate
1
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage over seasoning on cook line, moved to bottom shelf Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. 3 cooked Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Potato rack in kitchen
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Total Hand wash time for cook was 15 seconds. Discussed with manager on duty .
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server cut potatoes, touching with bare hands before serving to customer. Discussed bare hand contact with manager on duty
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Prep cook rinsed knife in 3 compartment sink, then hung on knife rack, discussed with cook and manager on duty. Cook took knife to dish room **Corrective Action Taken**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flys in kitchen, 1 in dry storage area, operator killed all and sanitized area. Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In lift top cooler, middle cook line - Swiss cheese (45F - Cold Holding); provolone cheese (47F - Cold Holding) , operator moved to metal pans and put in walk in cooler **Corrective Action Taken** Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard
Food safety inspection conducted on 8/28/2023 revealed 9 total violations (5 high priority, 1 intermediate, 3 basic).
Inspection on 7/27/2023
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. In bar on far end in bar Repeat Violation Warning - From follow-up inspection 2023-07-27: **Time Extended**
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly on cook line landing on plates, operator took plate to dish room. Repeat Violation Warning - From follow-up inspection 2023-07-27: 1 fly on wall under hand wash sink by cook line v **Time Extended**
Food safety inspection conducted on 7/27/2023 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 7/25/2023
High Priority
4
Intermediate
1
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on top of cooler of bar Corrected On-Site Warning
- 08B-19-4:Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Canned beverage in ice used for drinks in bar. Operator burned all ice in bin. **Corrective Action Taken** Warning
- 36-24-5:Basic - Hole in or other damage to wall. In bar on far end in bar Repeat Violation Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly on cook line landing on plates, operator took plate to dish room. Repeat Violation Warning
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Canned beverage in ice used for drinks in bar. Operator burned all ice in bin Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In 3 door lift top cooler on cook line- sliced Swiss cheese (51F - Cold Holding); slices yellow cheese (56F - Cold Holding); sliced provolone (54F - Cold Holding); Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At breading station on cook line - buttermilk for breading (61F - Cold Holding)operator discarded. States that it is made multiple times each day, held on ice. Inspector suggested time control. In 3 door cooler on cook line - sliced Swiss cheese (51F - Cold Holding); slices yellow cheese (56F - Cold Holding); sliced provolone (54F - Cold Holding); temperatures not taken this morning. Warning
- 16-53-4:Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.m 103.5 with thermoworks thermometer. Manager checked water heater, turned up. **Corrective Action Taken** Warning
Food safety inspection conducted on 7/25/2023 revealed 8 total violations (4 high priority, 1 intermediate, 3 basic).