SHAKE SHACK

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Inspection history

1. Feb 10, 2026

   ✓
   2 violations

   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

2. Sep 8, 2025

   ✓
   2 violations

   • Insects, rodents present
   • Garbage storage areas not properly constructed or maintained, creating a nuisance

3. Nov 25, 2024

   ✓
   4 violations

   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Improper storage of cleaning equipment, linens, laundry unacceptable

4. Feb 3, 2023

   ✓

5. Feb 26, 2020

   ✓
   2 violations

   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

6. Feb 6, 2019

   ✓
   5 violations

   • Non food contact surfaces of equipment not clean
   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

7. Jan 9, 2019

   ✕
   7 violations

   • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
   • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
   • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Non food contact surfaces of equipment not clean

8. Jan 25, 2018

   ✓
   3 violations

   • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

9. Oct 17, 2017

   ✓

10. Feb 22, 2017

    ✓
    1 violation

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

11. Feb 14, 2017

    ✕
    3 violations

    • Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45�F or less as recommended before they are stored on buffet lines.
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed

12. Feb 9, 2016

    ✓

13. Feb 3, 2016

    ✕
    3 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
    • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.

14. Jan 26, 2016

    ✕
    4 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
    • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
    • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.

15. Feb 13, 2015

    ✓

16. Feb 5, 2015

    ✕
    2 violations

    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.

17. Apr 29, 2014

    ✓
    2 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

18. Jun 6, 2013

    ✓
    4 violations

    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Hot, cold running water not provided, pressure inadequate
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

19. Nov 27, 2012

    ✓

20. Nov 15, 2012

    ✓
    3 violations

    • Garbage storage areas not properly constructed or maintained, creating a nuisance
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing