SALTGRASS STEAK HOUSE
8440 INTERNATIONAL DR, Orlando FL 32819 · 407-352-0314
Last inspected Apr 21, 2026 · 9 visits since September 2023
SEP 24
JAN 25
OCT 25
FEB 26
APR 26
— STEADY
5 inspections within 27 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse./diced tomatoes 49F/salad station overnight.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026024502 | Feb 23, 2026 | Jul 20, 2026 | $200 |
| 4--2026030812 | Apr 20, 2026 | Jun 10, 2026 | $200 |
| 4--2021047085 | Jul 8, 2021 | Nov 9, 2021 | $200 |
Inspection history
9 visits, newest first
Apr 21, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Food-contact surface soiled with food debris, mold-like substance or slime./white cutting board/back kitchen prep area.
Equipment and utensils not properly air-dried - wet nesting./plastic containers.
Ice buildup in walk-in freezer.
Old labels stuck to food containers after cleaning.
Apr 20, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
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.
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.
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/
Food-contact surface soiled with food debris, mold-like substance or slime./white cutting board/back kitchen prep area.
Equipment and utensils not properly air-dried - wet nesting./plastic containers.
Food stored on floor./seasoning buckets on dry storage floor/
Ice buildup in walk-in freezer.
Old labels stuck to food containers after cleaning.
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/
Wall soiled with accumulated grease, food debris, and/or dust./dish machine area.
Wet wiping cloth not stored in sanitizing solution between uses./back kitchen prep area/
Feb 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment and utensils not properly air-dried - wet nesting.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./129F/expo line.
Feb 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
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.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed./quant over 500ppm/rechecked 200ppm/
Food-contact surface soiled with food debris, mold-like substance or slime. Cutter soiled. Slicer soiled.
Handwash sink not accessible for employee use at all times./sanitizer bucket stored inside bar hand sink/removed/
Handwash sink used for purposes other than handwashing./ice dumped in dish machine area hand sink.
Accumulation of black/green mold-like substance in the interior of the ice bin./wait station ice bin.
Equipment and utensils not properly air-dried - wet nesting.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./129F/expo line.
Old labels stuck to food containers after cleaning.
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
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.
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.
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/
Food-contact surface soiled with food debris, mold-like substance or slime. Cleaned food container on shelve with food debris.
No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink.
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris./behind cooking equipments at cook line.
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line fry station reach in cooler handle soiled.
Single-service articles not stored inverted or protected from contamination./back storage room/
Wet wiping cloth not stored in sanitizing solution between uses./throughout the kitchen and bar/
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
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/
Food-contact surface soiled with food debris, mold-like substance or slime./blue and green cutting board soiled/
No soap provided at handwash sink./cook line hand sink/
Water treatment device has not been inspected or serviced according to manufacturer's instructions./one filter expired 6/2024.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./cook wearing a watch while preparing and cooking food/
Equipment and utensils not properly air-dried - wet nesting./metal pans.
In-use wet wiping cloth/towel used under cutting board./back kitchen/removed immediately/
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed vegetables store over cooked and prep potatoes, walk in cooler/
Working containers of food removed from original container not identified by common name./salt container/under back kitchen prep table.
Sep 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
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.
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.
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime./green and blue cutting boards soiled, cook line.
Manager or person in charge lacking proof of food manager certification./manager Erica, one other manager certificate available.
Spray bottle containing toxic substance not labeled./dish area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin./wait station ice bin interior soiled.
Cleaned dish shelves with rust that has pitted the surface.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./back kitchen/
Equipment and utensils not properly air-dried - wet nesting.
Old labels stuck to food containers after cleaning.
Reach-in cooler interior/shelves have accumulation of soil residues./salad station reach in cooler with standing water.
Wall soiled with accumulated grease, food debris, and/or dust./dish area.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean./wait station.
Mar 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steak butter 55F/wait station. Diced tomatoes 45F/salad station. Both less than 4 hours/emailed time control form.
Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board/bar. White cutting board/back kitchen.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications./not reaching 160F, wash gauge not functioning, rinse gauge not reaching 160F. Reached 160F after several tries/
Cutting board has cut marks and is no longer cleanable./green and blue cutting boards/back kitchen.
Equipment and utensils not properly air-dried - wet nesting./containers on cleaned dish rack.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine./wash gauge not functioning.
Light not functioning./two light bulbs out, cook line.
Old labels stuck to food containers after cleaning.
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed tomatoes stored over cooked cut potatoes, walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust./dish area wall.
Wiping cloth/towel used under green cutting board/back kitchen.
Sep 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate6 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse./diced tomatoes 49F/salad station overnight.
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.
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/
Equipment and utensils not properly air-dried - wet nesting.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./101F, cook line hot holding unit.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine./wash gauge not functioning.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ice machine exterior.
Old labels stuck to food containers after cleaning.
Water leaking from pipe and/or faucet/handle./cook line hand sink.
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.