DirtyFLRestaurant Inspection Data

DEL FRISCO'S DOUBLE EAGLE STEAK HOUSE

DEL FRISCO'S DOUBLE EAGLE STEAK HOUSE has 5 health inspections on file for its ORLANDO location, with an overall rating of 2.0/5. Recent inspections indicate some food safety concerns.

Last inspection: 4 months ago · 5 reports on file

9150 International Drive
Orlando, Florida, 32819
Orange County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 5 health inspection reports

All Inspection Reports

11/4/2025· 4mo ago

Visit ID: 10877553

Met Inspection Standards

3 high, 1 int, 4 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./observed some employees wearing a watch and/or bracelets while preparing food.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation./several cooks with no beard guard.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues./bar reach in cooler.
  • 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./service station dish machine chlorine 0ppm/ran out of sanitizer/replaced sanitizer/rechecked 50ppm/ Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw beef over cooked shrimp/reach in cooler outside walk in cooler/ Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Bearnaise sauce (with sour cream) hot holding at 110F/less than 4 hours/reheated to 168F. Heavy cream with butter hot holding at 111F/less than 4 hours/reheated to 169F. Bourbon peppercorn sauce hot holding at 124F/less than 4 hours/reheated to 181F. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./food cart blocking back kitchen hand sink/removed immediately/ Corrected On-Site

11/12/2024· 1y 4mo ago

Visit ID: 10706876

Met Inspection Standards

1 int, 4 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish machine wall soiled.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle./cook line hand sink pipe leaking.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./salt pepper mix on back kitchen prep table/ Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener soiled.

7/24/2024· 1y 7mo ago

Visit ID: 8778143

Met Inspection Standards

1 int, 5 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris./walk in freezer floor soiled.
  • 08B-38-4:Basic - Food stored on floor./a case of lamb chop, walk in freezer/ Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses./cook line/ Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered./cut fruit at the bar/ Corrected On-Site Repeat Violation
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor./salad station/ Corrected On-Site Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./utensils in side hand sink, front cook line/ Corrected On-Site

2/14/2024· 2y ago

Visit ID: 8449169

Met Inspection Standards

2 high, 2 int, 6 basic

  • 08B-38-4:Basic - Food stored on floor. A case of lobster on walk in freezer floor. Oil carton on floor, cook line. Corrected On-Site
  • 36-62-4:Basic - Light not functioning./back kitchen cook line, two light bulbs out.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination./tea filters, wait station/ Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered./cut fruits at bar.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength/0 ppm, back kitchen sanitizing bucket. Repeat Violation
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor./front line green bucket/ Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw tuna and raw salmon stored over cut carrots/front line prep cooler/ Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./lemon butter sauce hot holding at 128F, less than 4 hours/reheated to 171F/ Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing./bar hand sink used as dumped sink.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar hand sink. Back kitchen hand sink. Corrected On-Site

7/19/2023· 2y 7mo ago

Visit ID: 8376760

Met Inspection Standards

2 high, 2 int, 8 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./observed cook wearing a watch while preparing food.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on top shelves/above back kitchen prep area. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board./cook line under white cutting board/ Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues/standing water, cook line reach in cooler across from deep fryer.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination./coffee and tea filters at wait station/ Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/salad prep station/rechecked quat 200ppm/ Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor./cook line/ Corrected On-Site
  • 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. Wait station dish machine chlorine 0ppm. Entrance bar dish machine chlorine 0ppm. Both rechecked at 50-100ppm/ Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./seafood dip at appetizer prep station cold holding at 45F, less than 4 hours/moved to walk in cooler for temperature recovery. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./cook line hand sink/ Corrected On-Site
  • 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./one kitchen employee training certificate expired/Mr. Garcia.