DirtyFLRestaurant Inspection Data

DA SILVA STEAKHOUSE

Health inspection records show DA SILVA STEAKHOUSE in ORLANDO has 10 inspections with a food safety rating of 1.9/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 10 reports on file

11701 International Drive
Florida, 32821
Orange County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 10 health inspection reports

All Inspection Reports

2/4/2026· 1mo ago

Visit ID: 13530879

Met Inspection Standards

3 high, 3 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Next to ice machine Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Multiple items in walk-in cooler. Cases of oil and water in prep areaRepeat Violation Corrected On-Site Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At make table in kitchen Corrected On-Site Repeat Violation
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled dirty dishes then clean. Operator coached employee **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer. Chicken over cut vegetables neither in commercial packaging 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. Chicken over beef in cookline low boy cooler a ross from grill Corrected On-Site

9/25/2025· 5mo ago

Visit ID: 10935005

Met Inspection Standards

1 high, 6 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Next to ice machine Repeat Violation
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets at ice machine Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on dry shelf in kitchen Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Multiple items in walking cooler Repeat Violation
  • 10-08-5:Basic - Ice scoop handle in contact with ice. In ice machine in kitchen Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At make table in kitchen 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. Ground beef over fish in reach in cooler across from hand sink in kitchen Corrected On-Site Repeat Violation

4/30/2025· 10mo ago

Visit ID: 8727855

Met Inspection Standards

4 high, 5 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Next to ice machine Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of soda Shelf above microwave in kitchen Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Handle on two door reach in holding fish
  • 08B-38-4:Basic - Food stored on floor. Bucket of Nutella at dessert station Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and chicken over cooked ribs in lowboy in kitchen Repeat Violation
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over fish in walk-in cooler Corrected On-Site Repeat Violation
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.cook one line handles raw beef then clean equipment. Operator coached employee on proper hand wash **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (51F - Cold Holding) top of salad make table above chill line. In unit less then 4 hours, excess removed **Corrective Action Taken**

12/26/2024· 1y 2mo ago

Visit ID: 10736636

Met Inspection Standards

1 high, 2 basic

  • 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Next to ice machine - From follow-up inspection 2024-12-06: **Time Extended** - From follow-up inspection 2024-12-26: **Time Extended**
  • 21-38-4:Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site Repeat Violation - From follow-up inspection 2024-12-06: **Time Extended** - From follow-up inspection 2024-12-26: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked in lowboy cooler on cookline. Raw shell eggs over cheese in walk-in cooler Corrected On-Site - From follow-up inspection 2024-12-06: **Time Extended** - From follow-up inspection 2024-12-26: **Time Extended**

12/6/2024· 1y 3mo ago

Visit ID: 8997293

Follow-up Inspection Required

1 high, 3 basic

  • 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Next to ice machine - From follow-up inspection 2024-12-06: **Time Extended**
  • 55-01-4:Basic - - From initial inspection : Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Warning - From follow-up inspection 2024-12-06: **Time Extended**
  • 21-38-4:Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site Repeat Violation - From follow-up inspection 2024-12-06: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked in lowboy cooler on cookline. Raw shell eggs over cheese in walk-in cooler Corrected On-Site - From follow-up inspection 2024-12-06: **Time Extended**

10/7/2024· 1y 5mo ago

Visit ID: 8990898

Follow-up Inspection Required

1 high, 3 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Next to ice machine
  • 55-01-4:Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Warning
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked in lowboy cooler on cookline. Raw shell eggs over cheese in walk-in cooler Corrected On-Site

3/29/2024· 1y 11mo ago

Visit ID: 8572810

Met Inspection Standards

1 high, 2 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. By dish pit area.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat cheese bread Corrected On-Site

1/3/2024· 2y 2mo ago

Visit ID: 8582279

Met Inspection Standards

2 high, 1 int, 3 basic

  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Cases of water on floor at bar - From follow-up inspection 2023-12-28: **Time Extended** - From follow-up inspection 2024-01-03: **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At dessert station 91F - From follow-up inspection 2023-12-28: **Time Extended** - From follow-up inspection 2024-01-03: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In make table on cookline - From follow-up inspection 2023-12-28: **Time Extended** - From follow-up inspection 2024-01-03: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over sauce in low boy cooler on cookline Corrected On-Site - From follow-up inspection 2023-12-28: **Time Extended** - From follow-up inspection 2024-01-03: **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. plantain (112F - Hot Holding); French fries (90F - Hot Holding). Operator states out less then 1 hour, will reheat to 165F **Corrective Action Taken** - From follow-up inspection 2023-12-28: **Time Extended** - From follow-up inspection 2024-01-03: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Cart blocking handsink at cookline - From follow-up inspection 2023-12-28: **Time Extended** - From follow-up inspection 2024-01-03: **Time Extended**

12/28/2023· 2y 2mo ago

Visit ID: 8572621

Follow-up Inspection Required

3 high, 1 int, 3 basic

  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Cases of water on floor at bar - From follow-up inspection 2023-12-28: **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At dessert station 91F - From follow-up inspection 2023-12-28: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In make table on cookline - From follow-up inspection 2023-12-28: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over sauce in low boy cooler on cookline Corrected On-Site - From follow-up inspection 2023-12-28: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Operator states out less then 1 hour shredded cheese (50F - Cold Holding); sour cream (48F - Cold Holding); sliced cheese (48F - Cold Holding); shrimp (52F - Cold Holding); raw pork belly (52F - Cold Holding) in top and bottom of maketable on cookline Warning - From follow-up inspection 2023-12-28: Mozzarella 47°F Shredded cheese 47° Sliced cheese 49°F Cream sauce 47°F Operator states in unit less than four hours, moved items to different cooler. Admin Complaint
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. plantain (112F - Hot Holding); French fries (90F - Hot Holding). Operator states out less then 1 hour, will reheat to 165F **Corrective Action Taken** - From follow-up inspection 2023-12-28: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Cart blocking handsink at cookline - From follow-up inspection 2023-12-28: **Time Extended**

12/12/2023· 2y 3mo ago

Visit ID: 8349696

Follow-up Inspection Required

3 high, 1 int, 3 basic

  • 08B-38-4:Basic - Food stored on floor. Cases of water on floor at bar
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At dessert station 91°F
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In make table on cookline
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over sauce in low boy cooler on cookline Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Operator states out less then 1 hour shredded cheese (50F - Cold Holding); sour cream (48F - Cold Holding); sliced cheese (48F - Cold Holding); shrimp (52F - Cold Holding); raw pork belly (52F - Cold Holding) in top and bottom of maketable on cookline 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. plantain (112F - Hot Holding); French fries (90F - Hot Holding). Operator states out less then 1 hour, will reheat to 165°F **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cart blocking handsink at cookline