DELMONICO'S ITALIAN STEAKHOUSE
6115 WESTWOOD BLVD, Orlando FL 32821 · 407-421-5621
Last inspected Jun 11, 2026 · 9 visits since December 2023
MAR 24
SEP 24
MAY 25
DEC 25
JUN 26
— STEADY
5 inspections within 28 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over who,e muscle beef
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jun 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef with whole muscle beef in cooler drawer on cookline
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo, cheese double panned in top of make table, butter above chill line. In unit less then 2 hours. Operator place in low boy cooler
Equipment in poor repair. Make table top closest to dish
Interior of refrigerator or freezer in disrepair/has exposed insulation. Top cooler of stacked cooler next to soups
Show the remaining 1 finding ▾
Plumbing system in disrepair. Hot water handle at handsink closest to back door
Dec 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. provolone cheese (57F - Cold Holding) top of make table at expo. In unit less than four hours, operator discarded raw veal (45-47F - Cold Holding) on cookline. In top of make table less then four hours. Operator will exchange with cold product
Handwash sink not accessible for employee use at all times. Glass rack blocking handsink at server station
Handwash sink used for purposes other than handwashing. At server station, used as dump sink. Evidenced by cherries and straws in sink
Equipment in poor repair. Make table on cookline. Top back is damaged
May 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 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 who,e muscle beef
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced provolone (51F - Cold Holding) top of make table expo. In unit less then four hours. Moved to bottom. garlic in oil (70F - Cold Holding) sitting on table in kitchen, operator will place on time control. roasted onions (47F - Cold Holding); cut tomatoes (50F - Cold Holding) top of make table on cook line, overfilled. Less then four hours, operator will remove excess
Handwash sink not accessible for employee use at all times. Jacket blocking sink ne t to convection oven
Duct tape used to repair nonfood-contact surface. Reach in handles, unit next to hand sink near soda dispenser
Ice scoop handle in contact with ice. At bar
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees. At bar
Oct 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. garlic in oil (78F - Hot Holding); butter (84F - Hot Holding) on crash cart on cookline. Out less then 2 hours. Placed on ice
No paper towels or mechanical hand drying device provided at handwash sink. At server station
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets at ice machine
Cutting board has cut marks and is no longer cleanable. At dessert make table
Ice scoop handle in contact with ice. At bar
No conspicuously located ambient air temperature thermometer in holding unit. Low boy salad cooler on cookline
Wet wiping cloth not stored in sanitizing solution between uses. On cookline
Sep 30, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. garlic in oil (78F - Hot Holding); butter (84F - Hot Holding) on crash cart on cookline. Out less then 2 hours. Placed on ice
No paper towels or mechanical hand drying device provided at handwash sink. At server station
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets at ice machine
Cutting board has cut marks and is no longer cleanable. At dessert make table
Ice scoop handle in contact with ice. At bar
No conspicuously located ambient air temperature thermometer in holding unit. Low boy salad cooler on cookline
Wet wiping cloth not stored in sanitizing solution between uses. On cookline
Sep 17, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. garlic in oil (78F - Hot Holding); butter (84F - Hot Holding) on crash cart on cookline. Out less then 2 hours. Placed on ice
No paper towels or mechanical hand drying device provided at handwash sink. At server station
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets at ice machine
Cutting board has cut marks and is no longer cleanable. At dessert make table
Ice scoop handle in contact with ice. At bar
No conspicuously located ambient air temperature thermometer in holding unit. Low boy salad cooler on cookline
Wet wiping cloth not stored in sanitizing solution between uses. On cookline
Sep 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad make table; diced tomatoes (48F - Cold Holding); ranch House made (48F); sliced provolone (51F - Cold Holding); Caesar dressing house made (49F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. garlic in oil (78F - Hot Holding); butter (84F - Hot Holding) on crash cart on cookline. Out less then 2 hours. Placed on ice
No paper towels or mechanical hand drying device provided at handwash sink. At server station
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets at ice machine
Cutting board has cut marks and is no longer cleanable. At dessert make table
Ice scoop handle in contact with ice. At bar
No conspicuously located ambient air temperature thermometer in holding unit. Low boy salad cooler on cookline
Wet wiping cloth not stored in sanitizing solution between uses. On cookline
Mar 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
No soap provided at handwash sink. No soap at Handwash sink by back door.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Cutting board has cut marks and is no longer cleanable.
Equipment and utensils not properly air-dried - wet nesting. New containers washed, wet nesting
Food storage container/container lid cracked or broken. Broken containers in walk in cooler. Manager states new containers came in today.
Dec 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Sink on server line and beverage station
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon packaged vacuum seal not broken
Drain cover(s) missing.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on hand sink
Equipment and utensils not properly air-dried - wet nesting.
Ice bucket/shovel stored not inverted
Light not functioning. Back hood fan
Old labels stuck to food containers after cleaning.
Standing water in bottom of reach-in-cooler. 1 st make table Under grill pull out cooler Small make table
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.