SHILOH'S STEAK & SEAFOOD
Washington Avenue
Titusville, Florida, 32780
Brevard County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/16/2025
High Priority
2
Intermediate
4
Basic
12
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 4/16/2025 revealed 18 total violations (2 high priority, 4 intermediate, 12 basic).
Inspection on 12/6/2024
High Priority
5
Intermediate
3
Basic
8
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 12/6/2024 revealed 16 total violations (5 high priority, 3 intermediate, 8 basic).