DEL FRISCO'S DOUBLE EAGLE STEAK HOUSE
9150 INTERNATIONAL DR, Orlando FL 32819 · (941) 286-0722
Last inspected Apr 20, 2026 · 6 visits since July 2023
FEB 24
JUL 24
NOV 24
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Basic cream sauce cooling overnight still at 49F/walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate7 Basic
What the inspector wrote — 12 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours./basic cream sauce cooling overnight still at 49F/walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Basic cream sauce cooling overnight still at 49F/walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spinach dip 54F, crab meat 48F, raw tuna 52F/all cold holding for less than 4 hours/rechecked spinach dip 40F, crab meat 43F and raw tuna 42F/
Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request./partially cooked meatballs in walk in cooler.
Show the remaining 8 findings ▾
Partially cooked raw animal food is not separated from ready-to-eat food. Partially cooked meatballs stored over ready to eat crab cakes/walk in cooler/
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./back kitchen prep room/
Employee personal food not properly identified and segregated from food to be served to the public./employee's personal food stored with salad dressing in the same cooler/
Employee with no beard guard/restraint while engaging in food preparation./several cooks at cook line and prep area.
Equipment and utensils not properly air-dried - wet nesting./containers on cleaned dish rack.
Old labels stuck to food containers after cleaning.
Wiping cloth sanitizing solution stored on the floor./raw bar/
Wiping cloth/towel used under cutting board/cook line across from deep fryers/removed immediately/
Nov 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
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./service station dish machine chlorine 0ppm/ran out of sanitizer/replaced sanitizer/rechecked 50ppm/
Raw animal food stored over/not properly separated from ready-to-eat food./raw beef over cooked shrimp/reach in cooler outside walk in cooler/
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Bearnaise sauce (with sour cream) hot holding at 110F/less than 4 hours/reheated to 168F. Heavy cream with butter hot holding at 111F/less than 4 hours/reheated to 169F. Bourbon peppercorn sauce hot holding at 124F/less than 4 hours/reheated to 181F.
Handwash sink not accessible for employee use at all times./food cart blocking back kitchen hand sink/removed immediately/
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./observed some employees wearing a watch and/or bracelets while preparing food.
Employee with no beard guard/restraint while engaging in food preparation./several cooks with no beard guard.
Equipment and utensils not properly air-dried - wet nesting.
Reach-in cooler interior/shelves have accumulation of soil residues./bar reach in cooler.
Nov 12, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime./can opener soiled.
Equipment and utensils not properly air-dried - wet nesting.
Wall soiled with accumulated grease, food debris, and/or dust./dish machine wall soiled.
Water leaking from pipe and/or faucet/handle./cook line hand sink pipe leaking.
Working containers of food removed from original container not identified by common name./salt pepper mix on back kitchen prep table/
Jul 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Handwash sink not accessible for employee use at all times./utensils in side hand sink, front cook line/
Floor soiled/has accumulation of debris./walk in freezer floor soiled.
Food stored on floor./a case of lamb chop, walk in freezer/
In-use tongs stored on equipment door handle between uses./cook line/
Stored food not covered./cut fruit at the bar/
Wiping cloth sanitizing solution stored on the floor./salad station/
Feb 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw tuna and raw salmon stored over cut carrots/front line prep cooler/
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./lemon butter sauce hot holding at 128F, less than 4 hours/reheated to 171F/
Handwash sink used for purposes other than handwashing./bar hand sink used as dumped sink.
No paper towels or mechanical hand drying device provided at handwash sink. Bar hand sink. Back kitchen hand sink.
Food stored on floor. A case of lobster on walk in freezer floor. Oil carton on floor, cook line.
Light not functioning./back kitchen cook line, two light bulbs out.
Single-service articles not stored inverted or protected from contamination./tea filters, wait station/
Stored food not covered./cut fruits at bar.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength/0 ppm, back kitchen sanitizing bucket.
Wiping cloth sanitizing solution stored on the floor./front line green bucket/
Jul 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
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. Wait station dish machine chlorine 0ppm. Entrance bar dish machine chlorine 0ppm. Both rechecked at 50-100ppm/
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./seafood dip at appetizer prep station cold holding at 45F, less than 4 hours/moved to walk in cooler for temperature recovery.
No paper towels or mechanical hand drying device provided at handwash sink./cook line hand sink/
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./one kitchen employee training certificate expired/Mr. Garcia.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./observed cook wearing a watch while preparing food.
Equipment and utensils not properly air-dried - wet nesting./plastic containers on top shelves/above back kitchen prep area.
In-use tongs stored on equipment door handle between uses.
In-use wet wiping cloth/towel used under cutting board./cook line under white cutting board/
Reach-in cooler interior/shelves have accumulation of soil residues/standing water, cook line reach in cooler across from deep fryer.
Single-service articles not stored inverted or protected from contamination./coffee and tea filters at wait station/
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/salad prep station/rechecked quat 200ppm/
Wiping cloth sanitizing solution stored on the floor./cook line/
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.