DirtyFLRestaurant Inspection Data

SHAKE SHACK

SHAKE SHACK located in SUNRISE has undergone 5 health department inspections, achieving a 3.2/5 overall safety rating. Recent inspections indicate some food safety concerns.

South Dixie Highway
Florida, 33124
Miami-Dade County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 12/3/2025

Inspection #: Visit ID: 13462516

  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the kitchen at front line cooler sliced tomatoes (44F - Cold Holding). Per operator prepared and portioned the previous day. Per operator stored in flip top cooler overnight. Operator discarded.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the kitchen at front line cooler sliced tomatoes (44F - Cold Holding). Per operator prepared and portioned the previous day. Per operator stored in flip top cooler overnight. Operator discarded. Corrected On-Site
  • 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. In the kitchen at cook line cooler, raw chicken breast #1 prepared and portioned today at 11:37am and placed in cooler soon after. (52F - Cooling from ambient at 3:29pm). Operator placed in freezer to rapid chill. (2nd temp at 51F at 3:37 pm). Advised operator to discard and educated on proper cooling method. In the kitchen at the cook line cooler, raw chicken breast #2 prepared today at 11:37am and placed in cooler soon after. (1st tempt 48F at 3:29pm - Cooling from ambient). Operator placed in freezer to rapid chill. (2nd temp at 47F at 3:37 pm).Advised operator to discard and educated on proper cooling method.
  • 03D-07-5:High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. 1) In the kitchen at cook line cooler, raw chicken breast #1 prepared and portioned today at 11:37am and placed in cooler soon after. (52F - Cooling from ambient at 3:29pm). Operator placed in freezer to rapid chill. (2nd temp at 51F at 3:37 pm). Advised operator to discard and educated on proper cooling method. 2) In the kitchen at the cook line cooler, raw chicken breast #2 prepared today at 11:37am and placed in cooler soon after. (1st tempt 48F at 3:29pm - Cooling from ambient). Operator placed in freezer to rapid chill. (2nd temp at 47F at 3:37 pm).Advised operator to discard and educated on proper cooling method.

Inspection Date: 7/15/2025

Inspection #: Visit ID: 10894200

  • N/A:No Violations Were Observed

Inspection Date: 9/3/2024

Inspection #: Visit ID: 8869853

  • N/A:No Violations Were Observed

Inspection Date: 8/23/2024

Inspection #: Visit ID: 8754182

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed no handle cup used to portion salt and pepper at prep sink. Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean pans not stored to allow proper air drying. Warning
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (42-45F - Cold holding); cut lettuce (44-46F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for approximately 30 mins. Items placed in low boy to rapid cool. **Corrective Action Taken** Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning

Inspection Date: 10/31/2023

Inspection #: Visit ID: 8366416

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above triple sink next to office. Observed vent with an accumulation of dust.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop being held in mop bucket containing water. Manager removed and stored in a manner to allow drying. Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form sent to manager to be printed and completed. **Corrective Action Taken**