DirtyFLRestaurant Inspection Data

SHILOH'S STEAK & SEAFOOD

SHILOH'S STEAK & SEAFOOD maintains a 1.6/5 food safety rating based on 7 health department inspections in TITUSVILLE. Food safety practices have remained consistent.

Washington Avenue
Titusville, Florida, 32780
Brevard County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 9/5/2025

Inspection #: Visit ID: 13510905

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen Repeat Violation - From follow-up inspection 2025-09-05: **Time Extended**
  • 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees in kitchen wearing Watches - From follow-up inspection 2025-09-05: **Time Extended**
  • 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Many employees in kitchen Repeat Violation - From follow-up inspection 2025-09-05: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Ice machine in kitchen area with a part hanging into the ice. - From follow-up inspection 2025-09-05: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation - From follow-up inspection 2025-09-05: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer and potatoes reach in freezer on cook line. Repeat Violation - From follow-up inspection 2025-09-05: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line and in dry storage area - From follow-up inspection 2025-09-05: **Time Extended**
  • 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. Above hot box in kitchen - From follow-up inspection 2025-09-05: **Time Extended**
  • 51-13-4:Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Operator was provided with a copy. **Corrective Action Taken** - From follow-up inspection 2025-09-05: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Dish machine trays -Interior of Hand sink in service bar -Gaskets in all reach in cooler on cook line -Interior of reach in cooler under breading station soiled Repeat Violation - From follow-up inspection 2025-09-05: **Time Extended**
  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. In black reach in cooler next to hand sink in kitchen Repeat Violation - From follow-up inspection 2025-09-05: **Time Extended**
  • 24-18-4:Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons and forks On dish machine rack Repeat Violation - From follow-up inspection 2025-09-05: **Time Extended**
  • 33-31-5:Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Grease trap outside. Repeat Violation - From follow-up inspection 2025-09-05: **Time Extended**
  • 08B-17-4:Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored on top of cut vegetables in walk in cooler. - From follow-up inspection 2025-09-05: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2025-09-05: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. All throughout kitchen and behind fryers and grill - From follow-up inspection 2025-09-05: **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 and above black reach in cooler -Can opener -Slicer Repeat Violation - From follow-up inspection 2025-09-05: **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some missing - From follow-up inspection 2025-09-05: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking on sausage sauce in reach in cooler on cook line under make table. and shaved prime rib and portioned beef ribs in black reach in cooler. - From follow-up inspection 2025-09-05: **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-09-05: **Time Extended**

Inspection Date: 9/3/2025

Inspection #: Visit ID: 10910037

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen Repeat Violation
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on rack on top of cook line not protected. Operator flipped them Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open soda beverage on prep table in kitchen. Operator removed Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees in kitchen wearing Watches
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Many employees in kitchen Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Ice machine in kitchen area with a part hanging into the ice.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
  • 14-69-4:Basic - Ice buildup in walk-in freezer and potatoes reach in freezer on cook line. Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line and in dry storage area
  • 36-62-4:Basic - Light not functioning. Above hot box in kitchen
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Operator was provided with a copy. **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Dish machine trays -Interior of Hand sink in service bar -Gaskets in all reach in cooler on cook line -Interior of reach in cooler under breading station soiled Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. Operator closed them Corrected On-Site
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. In black reach in cooler next to hand sink in kitchen Repeat Violation
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons and forks On dish machine rack Repeat Violation
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Grease trap outside. Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored on top of cut vegetables in walk in cooler.
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. All throughout kitchen and behind fryers and grill
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour bucket by hot box in back area. Operator labeled Corrected On-Site Repeat Violation
  • 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. Chlorine 0 ppm Repeat Violation Warning
  • 29-45-4:High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Chemical hose in prep area sink. Operator removed Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Shrimp 8/27 10 lbs Raw salmon 8/27 5 each Pomadora sauce 8/26 1.5 gal Vodka sauce 8/24 3 gal Buffalo sauce 8/20 2 cups Marsala 8/26 1 quart Ranch sauce 8/26 2.5 and 3/4 of gal gals Chopped garlic 8/24 1/2 lbs
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Inspection date 9-3-2025: Raw Shrimp date marked 8/27 Raw salmon date marked 8/27 Pomadora sauce date marked 8/26 Vodka sauce date marked 8/24 Buffalo sauce date marked 8/20 Marsala date marked 8/26 Ranch sauce date marked 8/26 Chopped garlic 8/24
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Inhaler on top shelf above breader station and med bottle on dish machine rack. Operator removed Corrected On-Site
  • 03B-04-5:High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Prime rib roast hot held in hot box at 123F for 1.5 hours. Operator put it in oven to reheat **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on cook line and above black reach in cooler -Can opener -Slicer Repeat Violation
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some missing
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On lunch menu only. Operator was provided with a copy of consumer advisory and he posted.Corrected On-Site Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking on sausage sauce in reach in cooler on cook line under make table. and shaved prime rib and portioned beef ribs in black reach in cooler.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. On prep sink and in dishmachine area. Operator removed Corrected On-Site

Inspection Date: 4/29/2025

Inspection #: Visit ID: 10820315

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-04-29: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in dish area dusty - From follow-up inspection 2025-04-29: **Time Extended**
  • 33-31-5:Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Smoker no longer used. - From follow-up inspection 2025-04-29: **Time Extended**

Inspection Date: 4/16/2025

Inspection #: Visit ID: 10736938

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout Repeat Violation
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee put one on Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Glass cooler outside bar
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. By breading station Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in dish area dusty
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Salad station Repeat Violation
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. On clean dish rack.
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Smoker no longer used.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary sanitizer bucket kept on salad station with 0 ppm Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bucket of flour in prep area
  • 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. Chlorine dm with 0 ppm. 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. Mac and cheese sauce kept on hot box for less than 4 hrs with temperature of 118F. Gravy kept on hot box for less than 4 hrs with temperature of 116F. Both items reheated to 165F. Corrective Action Taken** **Corrective Action Taken** Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to three compartment sink blocked by garbage can. Corrected On-Site Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee beverages stored in hand wash sink in prep area Operator removed Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary

Inspection Date: 12/6/2024

Inspection #: Visit ID: 8731272

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage. Foam ceiling in the dungeon prep area.
  • 36-34-5:Basic - Ceiling tiles soiled on the cook line.
  • 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.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink in prep area
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Expo cooler by steam table
  • 23-03-4:Basic - Walk in cooler shelves soiled.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm
  • 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. 0 ppm operator replaced sanitizer 50 ppm Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Coleslaw dated 11-26 found 12-6
  • 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. Coleslaw dated 11-26 found 12-6
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.fish thawing over night label baring remove from package when thawing
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Auju 126F recommend to reheat your 165F
  • 22-02-4:Intermediate - Beer cooler at the deck bar soiled.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. To go menu operator has employee fixing at time of inspection. **Corrective Action Taken**
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Deck bar

Inspection Date: 3/8/2024

Inspection #: Visit ID: 8536291

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over whole muscle beef in the walk in cooler. Corrected On-Site
  • 22-02-4:Intermediate - Food debris around guard and sharpener on slicer. **Corrective Action Taken**
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ all manager cards expired
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. By large pans hanging in front of hand sink Hand sink at outside bar blocked by trash can. Corrected On-Site

Inspection Date: 10/25/2023

Inspection #: Visit ID: 8352558

  • 36-36-4:Basic - Ceiling tile missing. Not in place on the cooks line, also broken grid near the cooks line, multiple ceiling tiles soiled through out the location.
  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Cleaned glasses stored in soiled reach in cooler at outside bar. Repeat Violation
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice buckets stored wet and inverted, black mold like substance in interior of buckets, taken to dish washing station and cleaned and sanitized Corrected On-Site
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. 10 1/3 pans with cracked/broken corners, removed by chef **Corrective Action Taken**
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. West side door gap at bottom. Repeat Violation
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Floor behind bar outside soiled in back corner near liquor rail
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Dry low grout between tiles holding standing water
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice buckets inverted but stored directly on top of ice machine soiled surface, removed Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in bulk flour touching product, removed by chef **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the ice well inside bar soiled with mold like substance. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Residue from old date stickers on cleaned food storage pans. Chef removed pans and sent back to dish room. **Corrective Action Taken** Repeat Violation
  • 23-01-4:Basic - Vending machine exterior soiled. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall heavy soiled under 3 compartment sink area and plumbing lines also heavily soiled same area. Repeat Violation
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 dented / 1 rusted can of 46 oz clam juice.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. One expired0n 10-11-23 David P, took test approx 1 week prior, pass results sent to supervisor, passed Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at outside bar. Repeat Violation