Saltgrass Steak House
Last inspected: Apr 20, 2026
41
Score
The health department has logged 10 inspections at Saltgrass Steak House, the earliest from 2022. The newest entry in the record is dated Apr 20, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The trend has been favorable: violation counts have eased from around 12 violations to closer to seven violations per visit over the last few inspections.
Looking across the full record, “equipment and utensils not properly air-dried - wet nesting” is the recurring theme, flagged eight times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. This restaurant has more on its record than most do.
10
Inspections
3
Critical latest
1
Major latest
7
Minor latest
Inspection History
Apr 20, 2026
Complaint Full
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded lettuce 48F/more than 4 hours per manager/wait station reach in cooler.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded lettuce 48F/more than 4 hours per manager/wait station reach in cooler. Portion lettuce 45F, cooked ribs 52F, raw burger patties 56F/less than 4 hours/cook line reach in cooler. Sour cream 50F/less than 4 hours/expo line. Butter 52F, shredded cheese 50F/less than 4 hours/salad station. **Admin Complaint**
03A-02-5
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 120F/less than 4 hours/reheated to 165F/ **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./white cutting board/back kitchen prep area.
22-02-4
Basic - Food stored on floor./seasoning buckets on dry storage floor/ **Corrected On-Site**
08B-38-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed strawberries stored over ready to eat Caesar dressing/cook line straight up reach in cooler/ **Corrected On-Site**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish machine area.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses./back kitchen prep area/ **Corrected On-Site**
21-12-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers.
24-08-4
41
Feb 24, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation** - From follow-up inspection 2026-02-24: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./129F/expo line. - From follow-up inspection 2026-02-24: **Time Extended**
10-07-4
90
Feb 23, 2026
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter holding at 65F/wait station. Diced tomatoes 52F, home made ranch dressing 51F/cold holding at salad prep station. Cut lettuce 48F, cooked brisket 47F, spinach dip 46F, cooked pasta 46F/cold holding at wait station reach in cooler. Sour cream 57F, pico 52F/cold holding at expo line. Cooked ribs 53F, raw burger patties 48F/cold holding at cook line cold drawers. Cooked onions and mushrooms 44F/cold holding at prep table. Raw shrimp 50F/cook line reach in cooler. All food items cold holding for less than 4 hours per manager/some moved to walk in cooler and some with ice packs. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed./quant over 500ppm/rechecked 200ppm/ **Corrected On-Site**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutter soiled. Slicer soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times./sanitizer bucket stored inside bar hand sink/removed/ **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing./ice dumped in dish machine area hand sink.
31A-11-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./129F/expo line.
10-07-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice bin./wait station ice bin.
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
45
Oct 7, 2025
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
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.
03A-02-5
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**
03B-01-6
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.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cleaned food container on shelve with food debris.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink.
31B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor soiled/has accumulation of debris./behind cooking equipments at cook line.
36-73-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line fry station reach in cooler handle soiled.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination./back storage room/ **Corrected On-Site**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses./throughout the kitchen and bar/ **Corrected On-Site**
21-12-4
39
Jan 29, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
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**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./blue and green cutting board soiled/ **Repeat Violation**
22-02-4
Intermediate - No soap provided at handwash sink./cook line hand sink/ **Corrected On-Site**
31B-03-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions./one filter expired 6/2024.
29-28-4
Basic - In-use wet wiping cloth/towel used under cutting board./back kitchen/removed immediately/ **Corrected On-Site**
21-04-4
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**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting./metal pans. **Repeat Violation**
24-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed vegetables store over cooked and prep potatoes, walk in cooler/ **Corrected On-Site**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name./salt container/under back kitchen prep table.
02D-01-5
50
Sep 20, 2024
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
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.
41-15-5
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.
01B-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.
03A-02-5
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**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./green and blue cutting boards soiled, cook line.
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification./manager Erica, one other manager certificate available.
53A-01-7
Intermediate - Spray bottle containing toxic substance not labeled./dish area.
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./back kitchen/ **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues./salad station reach in cooler with standing water.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish area. **Repeat Violation**
36-27-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean./wait station.
21-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin./wait station ice bin interior soiled.
22-20-5
Basic - Cleaned dish shelves with rust that has pitted the surface.
14-17-4
27
Mar 19, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
47
Sep 25, 2023
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./diced tomatoes 49F/salad station overnight.
01B-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.
03A-02-5
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**
03B-01-6
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./101F, cook line hot holding unit. **Repeat Violation**
10-07-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine./wash gauge not functioning.
16-38-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ice machine exterior.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Water leaking from pipe and/or faucet/handle./cook line hand sink.
29-11-4
47
Feb 10, 2023
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./diced tomatoes 52F, server station, less than 4 hours/moved back to walk in cooler for temperature recovery. **Corrective Action Taken**
03A-02-5
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination without a HACCP plan approved by the Division of Hotels and Restaurants./establishment is using cook chill method for soup, sauces and cooked mushroom. Per Manager, all items have a 4 to 5 days shelf life.
03G-50-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./some food containers has food debris inside.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled./two chemical spray bottles not labeled/dish room.
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink./dish room hand sink water temperature at 76F.
27-16-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./several employees wearing a watch while preparing food/ **Corrected On-Site**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./125F, small pot with utensils on cook line prep table/rechecked 141F/**Corrected On-Site** **Corrected On-Site**
10-07-4
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away./bar/ **Corrected On-Site**
10-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
45
Sep 20, 2022
Routine - Food
1 minor violation.
View 1 violation
Warewashing Facilities Maintained and Used
FL-24
95
Frequently Asked Questions
When was Saltgrass Steak House last inspected?
The most recent health inspection at Saltgrass Steak House on file is from Apr 20, 2026. The public record contains 10 inspections in total.
What is the most common violation at Saltgrass Steak House?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited eight times, more than any other issue at Saltgrass Steak House.
How does Saltgrass Steak House compare to other restaurants in Orlando?
Saltgrass Steak House most recently scored 41 out of 100, which is lower than the Orlando average of 79.
Has Saltgrass Steak House's inspection record improved over time?
Yes. Recent inspections at Saltgrass Steak House have averaged around seven violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Saltgrass Steak House means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Saltgrass Steak House inspected?
Based on the inspection history on file, Saltgrass Steak House is inspected around three times per year on average.
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