Da Silva Steakhouse
Last inspected: Feb 4, 2026
55
Score
Across the available record, Da Silva Steakhouse has 12 inspections on file, the first dated 2022. Da Silva Steakhouse was last inspected on Feb 4, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have flagged more than earlier ones: around seven violations per visit lately, up from roughly four violations before.
“Raw animal food stored over/not properly separated” accounts for the largest share of issues, appearing seven times across the record.
That's lower than the typical Orlando restaurant, which scores around 79. The inspection history reads as standard for a restaurant of this size.
12
Inspections
3
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 4, 2026
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - 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 **Corrected On-Site**
08A-20-5
High Priority - 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 **Corrective Action Taken**
12A-13-4
High Priority - 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 **Corrected On-Site**
08A-05-6
Basic - Carbon dioxide/helium tanks not adequately secured. Next to ice machine **Repeat Violation**
51-11-4
Basic - Food stored on floor. Multiple items in walk-in cooler. Cases of oil and water in prep area**Repeat Violation** **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At make table in kitchen **Corrected On-Site** **Repeat Violation**
10-17-4
55
Sep 25, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - 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 **Corrected On-Site** **Repeat Violation**
08A-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Next to ice machine **Repeat Violation**
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets at ice machine **Corrected On-Site**
24-05-4
Basic - 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 **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Multiple items in walking cooler **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice. In ice machine in kitchen **Corrected On-Site**
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. At make table in kitchen **Corrected On-Site**
10-17-4
64
Apr 30, 2025
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and chicken over cooked ribs in lowboy in kitchen **Repeat Violation**
08A-05-6
High Priority - 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 **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - 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 **Corrective Action Taken**
12A-09-4
High Priority - 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 **Corrective Action Taken**
03A-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of soda Shelf above microwave in kitchen **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Handle on two door reach in holding fish
14-11-5
Basic - Food stored on floor. Bucket of Nutella at dessert station **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Carbon dioxide/helium tanks not adequately secured. Next to ice machine **Corrected On-Site**
51-11-4
43
Dec 26, 2024
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - 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 **Corrected On-Site** - From follow-up inspection 2024-12-06: **Time Extended** - From follow-up inspection 2024-12-26: **Time Extended**
08A-05-6
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Next to ice machine - From follow-up inspection 2024-12-06: **Time Extended** - From follow-up inspection 2024-12-26: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-12-06: **Time Extended** - From follow-up inspection 2024-12-26: **Time Extended**
21-38-4
78
Dec 6, 2024
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - 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 **Corrected On-Site** - From follow-up inspection 2024-12-06: **Time Extended**
08A-05-6
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Next to ice machine - From follow-up inspection 2024-12-06: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-12-06: **Time Extended**
21-38-4
Basic - - From initial inspection : Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. **Warning** - From follow-up inspection 2024-12-06: **Time Extended**
55-01-4
74
Oct 7, 2024
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
High Priority - 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 **Corrected On-Site**
08A-05-6
Basic - Carbon dioxide/helium tanks not adequately secured. Next to ice machine
51-11-4
Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. **Warning**
55-01-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Repeat Violation**
21-38-4
74
Mar 29, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
78
Jan 3, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over sauce in low boy cooler on cookline **Corrected On-Site** - From follow-up inspection 2023-12-28: **Time Extended** - From follow-up inspection 2024-01-03: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - 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 **Corrective Action Taken** - From follow-up inspection 2023-12-28: **Time Extended** - From follow-up inspection 2024-01-03: **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Cart blocking handsink at cookline - From follow-up inspection 2023-12-28: **Time Extended** - From follow-up inspection 2024-01-03: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Food stored on floor. Cases of water on floor at bar - From follow-up inspection 2023-12-28: **Time Extended** - From follow-up inspection 2024-01-03: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At dessert station 91F - From follow-up inspection 2023-12-28: **Time Extended** - From follow-up inspection 2024-01-03: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In make table on cookline - From follow-up inspection 2023-12-28: **Time Extended** - From follow-up inspection 2024-01-03: **Time Extended**
05-09-4
58
Dec 28, 2023
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over sauce in low boy cooler on cookline **Corrected On-Site** - From follow-up inspection 2023-12-28: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - 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 **Warning** - From follow-up inspection 2023-12-28: Mozzarella 47°F Shredded cheese 47° Sliced cheese 49°F Cream sauce 47°F Operator states in unit less than four hours, moved items to different cooler. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - 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 **Corrective Action Taken** - From follow-up inspection 2023-12-28: **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Cart blocking handsink at cookline - From follow-up inspection 2023-12-28: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Food stored on floor. Cases of water on floor at bar - From follow-up inspection 2023-12-28: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At dessert station 91F - From follow-up inspection 2023-12-28: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In make table on cookline - From follow-up inspection 2023-12-28: **Time Extended**
05-09-4
50
Dec 12, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
50
Jun 19, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
43
Sep 20, 2022
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
22
Frequently Asked Questions
When was Da Silva Steakhouse last inspected?
The most recent health inspection at Da Silva Steakhouse on file is from Feb 4, 2026. The public record contains 12 inspections in total.
What is the most common violation at Da Silva Steakhouse?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited seven times, more than any other issue at Da Silva Steakhouse.
How does Da Silva Steakhouse compare to other restaurants in Orlando?
Da Silva Steakhouse most recently scored 55 out of 100, which is lower than the Orlando average of 79.
Has Da Silva Steakhouse's inspection record improved over time?
No. Recent inspections at Da Silva Steakhouse have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Da Silva Steakhouse means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Da Silva Steakhouse inspected?
Based on the inspection history on file, Da Silva Steakhouse is inspected around four times per year on average.
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