DA SILVA STEAKHOUSE
11701 INTERNATIONAL DR STE 700, Orlando FL 32821 · 305-399-3897
Last inspected Aug 19, 2026 · 11 visits since December 2023
OCT 24
APR 25
SEP 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over fish in walk-in cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024008060 | Dec 28, 2023 | Jun 17, 2024 | $200 |
Inspection history
11 visits, newest first
Aug 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. In kitchen, observed employee move trashcan, then put on gloves without washing hands first and beginning food preparation. operator coached employee on proper handwashing.
Food stored on floor. Cases of limes in walkin cooler. 18qt buckets containing food in walkin cooler
Ice buildup in reach-in freezer on bottom. Two door freezer across from white chest freezer
In-use tongs stored on equipment door handle between uses. In kitchen
Show the remaining 1 finding ▾
Single-service articles improperly stored. Case of cups on floor at to go station
Feb 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled dirty dishes then clean. Operator coached employee
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer. Chicken over cut vegetables neither in commercial packaging
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over beef in cookline low boy cooler a ross from grill
Carbon dioxide/helium tanks not adequately secured. Next to ice machine
Food stored on floor. Multiple items in walk-in cooler. Cases of oil and water in prep area
In-use knife/knives stored in cracks between pieces of equipment. At make table in kitchen
Sep 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over fish in reach in cooler across from hand sink in kitchen
Carbon dioxide/helium tanks not adequately secured. Next to ice machine
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets at ice machine
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on dry shelf in kitchen
Food stored on floor. Multiple items in walking cooler
Ice scoop handle in contact with ice. In ice machine in kitchen
In-use knife/knives stored in cracks between pieces of equipment. At make table in kitchen
Apr 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and chicken over cooked ribs in lowboy in kitchen
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over fish in walk-in cooler
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.cook one line handles raw beef then clean equipment. Operator coached employee on proper hand wash
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (51F - Cold Holding) top of salad make table above chill line. In unit less then 4 hours, excess removed
Carbon dioxide/helium tanks not adequately secured. Next to ice machine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of soda Shelf above microwave in kitchen
Equipment in poor repair. Handle on two door reach in holding fish
Food stored on floor. Bucket of Nutella at dessert station
In-use tongs stored on equipment door handle between uses.
Dec 26, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked in lowboy cooler on cookline. Raw shell eggs over cheese in walk-in cooler
Carbon dioxide/helium tanks not adequately secured. Next to ice machine
Wiping cloth sanitizing solution stored on the floor.
Dec 6, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked in lowboy cooler on cookline. Raw shell eggs over cheese in walk-in cooler
Carbon dioxide/helium tanks not adequately secured. Next to ice machine
Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
Wiping cloth sanitizing solution stored on the floor.
Oct 7, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked in lowboy cooler on cookline. Raw shell eggs over cheese in walk-in cooler
Carbon dioxide/helium tanks not adequately secured. Next to ice machine
Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
Wiping cloth sanitizing solution stored on the floor.
Mar 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat cheese bread
No handwashing sign provided at a hand sink used by food employees. By dish pit area.
Wiping cloth sanitizing solution stored on the floor.
Jan 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over sauce in low boy cooler on cookline
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. plantain (112F - Hot Holding); French fries (90F - Hot Holding). Operator states out less then 1 hour, will reheat to 165F
Handwash sink not accessible for employee use at all times. Cart blocking handsink at cookline
Food stored on floor. Cases of water on floor at bar
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At dessert station 91F
No conspicuously located ambient air temperature thermometer in holding unit. In make table on cookline
Dec 28, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over sauce in low boy cooler on cookline
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Operator states out less then 1 hour shredded cheese (50F - Cold Holding); sour cream (48F - Cold Holding); sliced cheese (48F - Cold Holding); shrimp (52F - Cold Holding); raw pork belly (52F - Cold Holding) in top and bottom of maketable on cookline
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. plantain (112F - Hot Holding); French fries (90F - Hot Holding). Operator states out less then 1 hour, will reheat to 165F
Handwash sink not accessible for employee use at all times. Cart blocking handsink at cookline
Food stored on floor. Cases of water on floor at bar
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At dessert station 91F
No conspicuously located ambient air temperature thermometer in holding unit. In make table on cookline
Dec 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over sauce in low boy cooler on cookline
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Operator states out less then 1 hour shredded cheese (50F - Cold Holding); sour cream (48F - Cold Holding); sliced cheese (48F - Cold Holding); shrimp (52F - Cold Holding); raw pork belly (52F - Cold Holding) in top and bottom of maketable on cookline
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. plantain (112F - Hot Holding); French fries (90F - Hot Holding). Operator states out less then 1 hour, will reheat to 165°F
Handwash sink not accessible for employee use at all times. Cart blocking handsink at cookline
Food stored on floor. Cases of water on floor at bar
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At dessert station 91°F
No conspicuously located ambient air temperature thermometer in holding unit. In make table on cookline
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.