SALTGRASS STEAK HOUSE
8440 International Drive
Orlando, Florida, 32819
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 1/29/2025
High Priority
1
Intermediate
3
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./cook wearing a watch while preparing and cooking food/ Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./metal pans. Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board./back kitchen/removed immediately/ Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed vegetables store over cooked and prep potatoes, walk in cooler/ Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./salt container/under back kitchen prep table.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cut tomatoes 49F, salad station for less than 4 hours/insufficient ice/rechecked 39F/ Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./blue and green cutting board soiled/ Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink./cook line hand sink/ Corrected On-Site
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions./one filter expired 6/2024.
Food safety inspection conducted on 1/29/2025 revealed 9 total violations (1 high priority, 3 intermediate, 5 basic).
Inspection on 9/20/2024
High Priority
4
Intermediate
3
Basic
8
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin./wait station ice bin interior soiled.
- 14-17-4:Basic - Cleaned dish shelves with rust that has pitted the surface.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./back kitchen/ Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues./salad station reach in cooler with standing water.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish area. Repeat Violation
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean./wait station.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Steak butter 52F, cooked onions 51F, cooked mushrooms 51F/stored more than 4 hours at cook line cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steak butter 52F, cooked onions 51F, cooked mushrooms 51F/stored more than 4 hours/cook line reach in cooler. Butter at wait station 70F, less than 4 hours/moved back to reach in cooler.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./melted butter 97F, less than 4 hours/rechecked 148F. **Corrective Action Taken**
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles./quat over 500ppm.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./green and blue cutting boards soiled, cook line.
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification./manager Erica, one other manager certificate available.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled./dish area.
Food safety inspection conducted on 9/20/2024 revealed 15 total violations (4 high priority, 3 intermediate, 8 basic).
Inspection on 3/19/2024
High Priority
1
Intermediate
2
Basic
8
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable./green and blue cutting boards/back kitchen.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./containers on cleaned dish rack. Repeat Violation
- 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine./wash gauge not functioning. Repeat Violation
- 36-62-4:Basic - Light not functioning./two light bulbs out, cook line.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed tomatoes stored over cooked cut potatoes, walk in cooler.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish area wall.
- 21-04-4:Basic - Wiping cloth/towel used under green cutting board/back kitchen.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steak butter 55F/wait station. Diced tomatoes 45F/salad station. Both less than 4 hours/emailed time control form.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board/bar. White cutting board/back kitchen.
- 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications./not reaching 160F, wash gauge not functioning, rinse gauge not reaching 160F. Reached 160F after several tries/ Corrected On-Site
Food safety inspection conducted on 3/19/2024 revealed 11 total violations (1 high priority, 2 intermediate, 8 basic).
Inspection on 9/25/2023
High Priority
3
Intermediate
0
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./101F, cook line hot holding unit. Repeat Violation
- 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine./wash gauge not functioning.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ice machine exterior.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle./cook line hand sink.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./diced tomatoes 49F/salad station overnight.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked mushrooms 50F, cooked onions 50F, egg salad 49F/all less than 4 hours/moved to walk in freezer/rechecked cooked mushrooms 43F, cooked onions 43F, egg salad discarded by manager. Diced tomatoes 49F/salad station overnight.
- 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 at 131F, less than 4 hours/reheated to 166F/ Corrected On-Site
Food safety inspection conducted on 9/25/2023 revealed 9 total violations (3 high priority, 0 intermediate, 6 basic).