SALTGRASS STEAKHOUSE
8850 VINELAND AVE, Orlando FL 32821 · 407.827.8225
Last inspected Feb 18, 2026 · 10 visits since August 2023
FEB 24
JUL 24
AUG 24
SEP 25
FEB 26
— STEADY
5 inspections within 22 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 shrimp in cooler drawer on cook line
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2021044484 | Aug 17, 2021 | Oct 22, 2021 | $200 |
| 4--2015005348 | Dec 8, 2014 | Apr 1, 2015 | $200 |
Inspection history
10 visits, newest first
Feb 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Ice buildup in reach-in cold plate cooler
Waste line missing at soda gun holster. At bar
Feb 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (47F - Cold Holding); raw chicken (48F - Cold Holding); ground beef (47F - Cold Holding) in cooler drawers under grill on cookline. In unit less than four hours. Ice placed ontop, operator states unit in defrost mode
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets st ice machine in kitchen near back door
Ice buildup in reach-in cold plate cooler
Standing water in bottom of reach-in-cooler. Salad station lowboy. Stacked Reachin cooler on cookline
Waste line missing at soda gun holster. At bar
Wiping cloth sanitizing solution stored on the floor. In kitchen
Sep 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 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 shrimp in cooler drawer on cook line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house made blue cheese dressing (44-46F - Cold Holding) at salad station, in unit less then four hours. Operator discarded. butter (47-53F - Cold Holding)at expo
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at back door
Ice bucket stored on floor between uses.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Cooked onions on cook line drawer
Standing water in bottom of reach-in-cooler. Salad station cooler. Dessert reach in
Wiping cloth sanitizing solution stored on the floor. On cookline
Aug 26, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 22, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. buttermilk wash (50F - Cold Holding); raw chicken (41-47F - Cold Holding); cooked potatoes (50F - Cold Holding) At breading/fry table. Operator states in unit one hour, placed ice on items
Jul 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. shredded cheese (50F - Cold Holding); sour cream (47F - Cold Holding); butter (47F - Cold Holding) in top of make table over night
Spray bottle containing toxic substance not labeled. At hand sink on cookline
Jul 18, 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 Intermediate0 Basic
Show 3 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. Tested at 0ppm
Stop Sale issued on time/temperature control for safety food due to temperature abuse. shredded cheese (50F - Cold Holding); sour cream (47F - Cold Holding); butter (47F - Cold Holding) in top of make table over night
Spray bottle containing toxic substance not labeled. At hand sink on cookline
Jul 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 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. Tested at 0ppm
Stop Sale issued on time/temperature control for safety food due to temperature abuse. shredded cheese (50F - Cold Holding); sour cream (47F - Cold Holding); butter (47F - Cold Holding) in top of make table over night
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top of salad station make table. Operator states in unit less then 4 hours, p,aced in freezer to rapid chill. shredded cheese (50F - Cold Holding); sour cream (47F - Cold Holding); butter (47F - Cold Holding) in top of make table over night
Handwash sink not accessible for employee use at all times. Cake pan and water bottle in hand sink at dish station. Items in sink at bar
Spray bottle containing toxic substance not labeled. At hand sink on cookline
Feb 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crawfish (57F - Cold Holding); krab (57F - Cold Holding) Per operator about an hour, put in freezer to rapid chill.
Handwash sink not accessible for employee use at all times. Dish area. In prep area blocked by trash can.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets
Cutting board has cut marks and is no longer cleanable. Several Across kitchen
Floor area(s) covered with standing water. Walk in cooler.
Old labels stuck to food containers after cleaning.
Reach-in cooler interior/shelves have accumulation of soil residues. Standing water in salad reach in cooler.
Single-service articles not stored inverted or protected from contamination. Coffee filters in server area.
Water leaking from pipe and/or faucet/handle. Handwash sink in prep area does not completely turn off.
Aug 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 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.tested at 0ppm. Bar dishwasher tested at 0ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (45F - Cold Holding) cooler drawer under cookline. Operator will place fresh ice on top
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar
Handwash sink not accessible for employee use at all times. At dish, cart in front, basket in sink
Spray bottle containing toxic substance not labeled. At dish area
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets at ice machine
Food stored on floor. Buckets of dry spice in dry storage area
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.