ROUTINE - STANDARD INSPECTION
Sep 28, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Sep 28, 2026 · Original Source
Approved - Violations Abated
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Steak N Shake last inspected?
- The most recent inspection on record was on Sep 28, 2026. The result listed by Cincinnati Health Department was “Approved - Violations Abated”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 12 inspections on record, from Aug 8, 2024 to Sep 28, 2026.
- Has Steak N Shake ever been closed by the health department?
- No closure appears in the 12 inspection records we hold for this business. The earliest is dated Aug 8, 2024.
The Full Inspection History
12 inspectionsROUTINE - STANDARD INSPECTION
Sep 21, 2026
Not In Compliance
3 recorded violations
notedCode 6.4(B)(1)Cleaning and sanitizing
Official Wording
6.4(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s Notes
The physical facilities are not cleaned as often as necessary to keep them clean. 1. Floors and walls around shake station need cleaned. 2. Floors and walls in dish machine area need deep cleaning. 3. Floors and walls in mop sink area need deep cleaning. (Power washing floors may help remove old food debris and grease.)
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 6.4(K)Pests
Official Wording
6.4(K) - Controlling Pests
Inspector’s Notes
The presence of insects, rodents, and other pests is not being adequately controlled or minimized. Observed heavy amounts of small flies in mop sink area and back portion of restaurant. PIC stated pest control is scheduled for a larger scale treatment for Tuesday the 22nd of Sept during non-operating hours.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsnotedCode 4.5(A)(2)(3)Food temperature
Official Wording
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s Notes
Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed heavy food debris around shake machine equipment. Please deep clean area.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Cincinnati Health Department, Sep 21, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 14, 2026
Not In Compliance
8 recorded violations
notedCode 4.8(E)(1)Equipment and utensils
Official Wording
4.8(E)(1) - Equipment, Utensils, Linens - Storage
Inspector’s Notes
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination. Observed shake lids stored on front of fridge in holders that need to be cleaned out. Remove and clean once a week or more.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 4.4(A)(2)Equipment and utensils
Official Wording
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted. Prep coolers on line are not properly adjusted and in good repair to maintain food temps. Make sure repairs are made ASAP.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 4.1(Z)Food temperature
Official Wording
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s Notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. Thermometer missing in reach in cooler with extra boxes of shake mix. PIC replaced thermometer during inspection.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 6.4(B)(1)Cleaning and sanitizing
Official Wording
6.4(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s Notes
The physical facilities are not cleaned as often as necessary to keep them clean. 1. Floors and walls arond shake station need cleaning. 2. Floors and walls in dish machine area need deep cleaning. 3. Floors, walls, and drains in mop sink area need deep cleaning.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 3.2(D)Other
Official Wording
3.2(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s Notes
Working containers of food are not properly labeled. Observed a couple of spices and sauces without labels. Spoke with PIC about labeling location or storage containers if they don't stick on bottles well.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4.5(A)(2)(3)Food temperature
Official Wording
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s Notes
Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris. Fryer area and equipment around will need to be degreased. Remove all food debris.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 4.8(F)Other
Official Wording
4.8(F) - Single Use/Single- Service Article Storage - Excluded Locations
Inspector’s Notes
Cleaned and sanitized equipment, utensils, laundered linens, or single-service or single-use articles were stored in a prohibited area. Observed 2 boxes of straws stored on floor. All single use items must be minimum 6 inches off the floor.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 6.4(K)Pests
Official Wording
6.4(K) - Controlling Pests
Inspector’s Notes
The presence of insects, rodents, and other pests is not being adequately controlled or minimized. Observed large presence of small flies around back of restaurant and mop sink area. Pest control operator needs to visit to treat.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Cincinnati Health Department, Sep 14, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 24, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Apr 24, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 22, 2026
Not In Compliance
3 recorded violations
notedCode 4.5(A)(1)Contamination
Official Wording
4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s Notes
Food-contact surfaces were not clean to the sight and touch. Observed buildup within ice machine. Following up to see cleanliness.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode 2.4(C)(18)Employee health and hygiene
Official Wording
2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
Inspector’s Notes
No/inadequate written procedures for response to vomiting/diarrheal events. Inadequate procedures for cleaning up vomit in a kitchen. Emailing signage to PIC.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesnotedCode 4.5(B)(4)(b)Contamination
Official Wording
4.5(B)(4)(b) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s Notes
Utensils or equipment are not cleaned at the proper frequency or the frequency is not documented. Ice cream machine only being cleaned twice a week, machine should be emptied and cleaned daily.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Cincinnati Health Department, Apr 22, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 24, 2025
Approved - Violations Abated
1 recorded violation
notedCode 6.4(B)(1)Cleaning and sanitizing
Official Wording
6.4(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s Notes
The physical facilities are not cleaned as often as necessary to keep them clean. Floor is dirty for the walk in cooler and walk in freezer, and under th food equipments.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Cincinnati Health Department, Sep 24, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 23, 2025
Not In Compliance
7 recorded violations
notedCode 4.8(A)(1)Equipment and utensils
Official Wording
4.8(A)(1) - Equipment and Utensils - Air-Drying
Inspector’s Notes
Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 6.4(B)(1)Cleaning and sanitizing
Official Wording
6.4(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s Notes
The floors in walk in cooler, walk in freezer , and under the food equipments are not cleaned as often as necessary to keep them clean.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 4.5(B)(1)(e)Contamination
Official Wording
4.5(B)(1)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s Notes
Food-contact surfaces or utensils not cleaned when they were contaminated. Ice machine have dirty plastic surface. Discard the ice, clean and sanitize the ice machine before reuse.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode 3.4(G)(4)Food temperature
Official Wording
3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
Date marking was not done in a consistent manner according to the code. Day dots used instead of date . ate old items .
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 6.4(H)Water, plumbing, and sewage
Official Wording
6.4(H) - Cleaning of Plumbing Fixtures
Inspector’s Notes
Plumbing fixtures are being kept clean and maintained. Toilet in th men rest room need to be cleaned .
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 4.5(D)Cleaning and sanitizing
Official Wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough. Cooler bottomed and the side table, reach in freeer have ice covers the top condenser. Clean all he non food contact surfaces mintyian clean.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 5.4(H)Other
Official Wording
5.4(H) - Toilet room receptacle - covered
Inspector’s Notes
There is no covered receptacle in women's bathroom.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Cincinnati Health Department, Sep 23, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 16, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Apr 16, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Apr 9, 2025
Not In Compliance
5 recorded violations
notedCode 4.4(P)Chemicals
Official Wording
4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
Inspector’s Notes
Sanitizer concentration is not being monitored.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelynotedCode 6.4(B)(1)Cleaning and sanitizing
Official Wording
6.4(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s Notes
The walls are not cleaned as often as necessary to keep them clean.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 4.4(N)(1-5)Chemicals
Official Wording
4.4(N)(1-5) - VII. Protection from Contamination - Manual/Mechanical Warewashing Equipment, Chemical Sanitization Criteria
Inspector’s Notes
A chemical sanitizer improperly used.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelynotedCode 4.5(D)Cleaning and sanitizing
Official Wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 4.5(B)(5)Contamination
Official Wording
4.5(B)(5) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s Notes
Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency. Prep sink wss not clean
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Cincinnati Health Department, Apr 9, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 15, 2025
Approved - Violations Abated
2 recorded violations
notedCode 6.1(A)Facility maintenance
Official Wording
6.1(A) - Facilities: Floors, walls, and ceilings
Inspector’s Notes
The floors coverings, walls coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable. Missing baseboard
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesnotedCode 2.4(A)(2)Permits, training, and postings
Official Wording
2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
Inspector’s Notes
No manager has level 2 certification in food protection. In progress.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Cincinnati Health Department, Jan 15, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jan 14, 2025
Not In Compliance
6 recorded violations
notedCode 5.0(I)Other
Official Wording
5.0(I) - Water pressure
Inspector’s Notes
Water under pressure is not available to all fixtures, equipment, and nonfood equipment that are required to use water. Sink in the Men restroom is not providing water . Manger provided out of order signe.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 6.1(A)Facility maintenance
Official Wording
6.1(A) - Facilities: Floors, walls, and ceilings
Inspector’s Notes
The floors coverings, walls coverings, or ceilings are not designed, constructed, and installed so they are smooth and easily cleanable. Missing baseboard
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesnotedCode 4.4(D)Cleaning and sanitizing
Official Wording
4.4(D) - Warewashing equipment
Inspector’s Notes
Warewashing equipment and/or components were not cleaned throughout the day or before use.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 2.4(A)(2)Permits, training, and postings
Official Wording
2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
Inspector’s Notes
No manager has level 2 certification in food protection.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode 2.1(A)Employee health and hygiene
Official Wording
2.1(A) - I. Employee Health - Management and personnel: employee health
Inspector’s Notes
License holder did not require employee(s) to report certain diseases, symptoms or high risk situations as specified by law.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesnotedCode 6.4(B)(1)Cleaning and sanitizing
Official Wording
6.4(B)(1) - Facilities: Cleaning: Frequency
Inspector’s Notes
The physical facilities are not cleaned as often as necessary to keep them clean. floor is not clean .
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Cincinnati Health Department, Jan 14, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Aug 8, 2024
Approved - Minor Violations
5 recorded violations
notedCode 3.4(G)(1)Food temperature
Official Wording
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. Observed days of weeks on containers, needs to have expiration dates minimum.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 4.5(A)(2)(3)Cleaning and sanitizing
Official Wording
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s Notes
Non-food contact surfaces are dirty. All floors are dirty, needs cleaned.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 4.8(A)(1)Equipment and utensils
Official Wording
4.8(A)(1) - Equipment and utensils - air-drying required
Inspector’s Notes
Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 4.4(P)Cleaning and sanitizing
Official Wording
4.4(P) - Warewashing equipment
Inspector’s Notes
Sanitizer concentration is not being monitored. Sanitizer was not dispensing due to attachment not hooked up, closed down machine and started to use 3 compartment sink.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 4.1(H)Cleaning and sanitizing
Official Wording
4.1(H) - Nonfood Contact Surfaces
Inspector’s Notes
Nonfood-contact surfaces were not designed and constructed to allow easy cleaning and to facilitate maintenance. Floor needs replaced in freezer.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Cincinnati Health Department, Aug 8, 2024 · Original Source