DirtyFLRestaurant Inspection Data

SALTGRASS STEAKHOUSE

Health inspection records show SALTGRASS STEAKHOUSE in ORLANDO has 10 inspections with a food safety rating of 2.5/5. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 10 reports on file

8850 Vineland Avenue
Orlando, Florida, 32821
Little Lake Bryan
Orange County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 10 health inspection reports

All Inspection Reports

2/18/2026· 3w ago

Visit ID: 13633916

Met Inspection Standards

2 basic

  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in cold plate cooler - From follow-up inspection 2026-02-18: **Time Extended**
  • 29-17-4:Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. At bar - From follow-up inspection 2026-02-18: **Time Extended**

2/17/2026· 3w ago

Visit ID: 13509734

Follow-up Inspection Required

1 high, 5 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets st ice machine in kitchen near back door Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in cold plate cooler
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Salad station lowboy. Stacked Reachin cooler on cookline Corrected On-Site Repeat Violation
  • 29-17-4:Basic - Waste line missing at soda gun holster. At bar
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (47F - Cold Holding); raw chicken (48F - Cold Holding); ground beef (47F - Cold Holding) in cooler drawers under grill on cookline. In unit less than four hours. Ice placed ontop, operator states unit in defrost mode Warning

9/2/2025· 6mo ago

Visit ID: 10932789

Met Inspection Standards

2 high, 5 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at back door Corrected On-Site
  • 10-14-5:Basic - Ice bucket stored on floor between uses. Corrected On-Site
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Cooked onions on cook line drawer Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Salad station cooler. Dessert reach in
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. On cookline 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 shrimp in cooler drawer on cook line Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house made blue cheese dressing (44-46F - Cold Holding) at salad station, in unit less then four hours. Operator discarded. butter (47-53F - Cold Holding)at expo

8/26/2024· 1y 6mo ago

Visit ID: 8868454

Met Inspection Standards
  • N/A:No Violations Were Observed

8/22/2024· 1y 6mo ago

Visit ID: 8866989

Follow-up Inspection Required

1 high

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. buttermilk wash (50F - Cold Holding); raw chicken (41-47F - Cold Holding); cooked potatoes (50F - Cold Holding) At breading/fry table. Operator states in unit one hour, placed ice on itemsWarning **Corrective Action Taken** Warning

7/26/2024· 1y 7mo ago

Visit ID: 8832729

Met Inspection Standards

1 high, 1 int

  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. shredded cheese (50F - Cold Holding); sour cream (47F - Cold Holding); butter (47F - Cold Holding) in top of make table over night Warning - From follow-up inspection 2024-07-18: **Time Extended** - From follow-up inspection 2024-07-26: **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. At hand sink on cookline - From follow-up inspection 2024-07-18: **Time Extended** - From follow-up inspection 2024-07-26: **Time Extended**

7/18/2024· 1y 7mo ago

Visit ID: 8831470

Follow-up Inspection Required

2 high, 1 int

  • 22-41-4:High Priority - - From initial inspection : 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. Tested at 0ppm Warning - From follow-up inspection 2024-07-18: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. shredded cheese (50F - Cold Holding); sour cream (47F - Cold Holding); butter (47F - Cold Holding) in top of make table over night Warning - From follow-up inspection 2024-07-18: **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. At hand sink on cookline - From follow-up inspection 2024-07-18: **Time Extended**

7/17/2024· 1y 7mo ago

Visit ID: 8752290

Follow-up Inspection Required

3 high, 2 int

  • 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. Tested at 0ppm Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. shredded cheese (50F - Cold Holding); sour cream (47F - Cold Holding); butter (47F - Cold Holding) in top of make table over night Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top of salad station make table. Operator states in unit less then 4 hours, p,aced in freezer to rapid chill. shredded cheese (50F - Cold Holding); sour cream (47F - Cold Holding); butter (47F - Cold Holding) in top of make table over night **Corrective Action Taken** Repeat Violation Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cake pan and water bottle in hand sink at dish station. Items in sink at bar Corrected On-Site Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At hand sink on cookline

2/16/2024· 2y ago

Visit ID: 8482534

Met Inspection Standards

1 high, 1 int, 7 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets Corrected On-Site Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Several Across kitchen
  • 36-22-4:Basic - Floor area(s) covered with standing water. Walk in cooler.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Standing water in salad reach in cooler.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters in server area.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Handwash sink in prep area does not completely turn off.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crawfish (57F - Cold Holding); krab (57F - Cold Holding) Per operator about an hour, put in freezer to rapid chill. **Corrective Action Taken** Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Dish area. In prep area blocked by trash can. Corrected On-Site Repeat Violation

8/24/2023· 2y 6mo ago

Visit ID: 8365752

Met Inspection Standards

2 high, 3 int, 2 basic

  • 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
  • 08B-38-4:Basic - Food stored on floor. Buckets of dry spice in dry storage area 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.tested at 0ppm. Bar dishwasher tested at 0ppm
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (45F - Cold Holding) cooler drawer under cookline. Operator will place fresh ice on top **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At dish, cart in front, basket in sink Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At dish area