Inspection Report

Florida DBPR Inspection Report
Completed

SALTGRASS STEAK HOUSE

8440 INTERNATIONAL DR · ORLANDO · Orange County · FL 32819

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Inspection Summary

Inspection dateOctober 7, 2025
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionInspection Completed – No Further Action
Resultmet_inspection_standards
Inspection number3639786
Visit number1
Inspection Visit ID10940748
DBPR license5812575

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
3 High Priority2 Intermediate6 Basic0 Critical0 Non-Critical11 Total
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All DBPR Inspector Observations

11 full violation description(s) documented by the inspector during this visit.

High Priority 3

#7High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked crawfish cold holding at 53F for more than 2 days per manager/cook line cold drawer.

Stop Sale
#8High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 52F and pico de gallo 52F cold holding at expo line for about 1.5 hours/insufficient ice/adding ice/rechecked cut lettuce 38F, pico de gallo 38F. Cooked crawfish cold holding at 53F for more than 2 days per manager/cook line cold drawer.

#9High Priority03B-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 hot holding at 119F on cook line grill for less than 4 hours per manager/reheated to 168F immediately/ **Corrected On-Site**

Corrected On-Site

Intermediate 2

#10Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cleaned food container on shelve with food debris.

#11Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink.

Basic 6

#1Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting.

#2Basic36-73-4

Basic – Floor soiled/has accumulation of debris./behind cooking equipments at cook line.

#3Basic14-69-4

Basic – Ice buildup in walk-in freezer.

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line fry station reach in cooler handle soiled.

#5Basic25-06-4

Basic – Single-service articles not stored inverted or protected from contamination./back storage room/ **Corrected On-Site**

Corrected On-Site
#6Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses./throughout the kitchen and bar/ **Corrected On-Site**

Corrected On-Site

Inspector observations synchronized from DBPR on August 20, 2026 4:01 PM.

Violation category totals
Category 2 · Original container, labeling, date marking and consumer advisory
1 observation(s)
Category 4 · Facilities maintain proper food temperature
2 observation(s)
Category 15 · No longer used
1 observation(s)
Category 22 · Food-contact surfaces clean and sanitized
1 observation(s)
Category 23 · Non-food-contact surfaces clean
1 observation(s)
Category 24 · Storage/handling of clean equipment and utensils
1 observation(s)
Category 25 · Single-service and single-use items
1 observation(s)
Category 26 · No longer used
1 observation(s)
Category 32 · Bathrooms
1 observation(s)
Category 37 · No longer used
1 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.