Del Frisco's Double Eagle Steak House
Last inspected: Apr 20, 2026
37
Score
Public records show eight inspections at Del Frisco's Double Eagle Steak House stretching back to 2022. On Apr 20, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent visits have produced comparable findings, with counts hovering near nine violations per visit.
“Wiping cloth sanitizing solution stored on the floor” comes up most often, recorded four times in the inspection record.
That's lower than the typical Orlando restaurant, which scores around 79. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
3
Critical latest
2
Major latest
7
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - 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.
03D-02-5
High Priority - 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/ **Corrected On-Site**
03A-02-5
High Priority - 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.
01B-02-5
Intermediate - 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.
03C-90-4
Intermediate - 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/ **Corrected On-Site**
08A-28-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wiping cloth sanitizing solution stored on the floor./raw bar/ **Corrected On-Site**
21-38-4
Basic - Wiping cloth/towel used under cutting board/cook line across from deep fryers/removed immediately/ **Corrected On-Site**
21-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./back kitchen prep room/ **Corrected On-Site**
12B-07-4
Basic - 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/ **Corrected On-Site**
08B-49-4
Basic - Employee with no beard guard/restraint while engaging in food preparation./several cooks at cook line and prep area. **Repeat Violation**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting./containers on cleaned dish rack. **Repeat Violation**
24-08-4
37
Nov 4, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - 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. **Corrected On-Site**
03B-01-6
High Priority - 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/ **Corrected On-Site**
08A-05-6
High Priority - 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/ **Corrected On-Site**
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times./food cart blocking back kitchen hand sink/removed immediately/ **Corrected On-Site**
31A-09-4
Basic - 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.
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation./several cooks with no beard guard.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues./bar reach in cooler.
22-16-4
47
Nov 12, 2024
Complaint Full
1 major violation. 4 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
74
Jul 24, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
70
Feb 14, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - 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/ **Corrected On-Site**
08A-05-6
High Priority - 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/ **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing./bar hand sink used as dumped sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar hand sink. Back kitchen hand sink. **Corrected On-Site**
31B-02-4
Basic - Food stored on floor. A case of lobster on walk in freezer floor. Oil carton on floor, cook line. **Corrected On-Site**
08B-38-4
Basic - Stored food not covered./cut fruits at bar.
08B-12-5
Basic - Single-service articles not stored inverted or protected from contamination./tea filters, wait station/ **Corrected On-Site**
25-06-4
Basic - Wiping cloth sanitizing solution stored on the floor./front line green bucket/ **Corrected On-Site**
21-38-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength/0 ppm, back kitchen sanitizing bucket. **Repeat Violation**
21-08-4
Basic - Light not functioning./back kitchen cook line, two light bulbs out.
36-62-4
45
Jul 19, 2023
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - 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. **Corrective Action Taken**
03A-02-5
High Priority - 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/ **Corrected On-Site**
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./cook line hand sink/ **Corrected On-Site**
31B-02-4
Intermediate - 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.
53B-14-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board./cook line under white cutting board/ **Corrected On-Site**
21-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues/standing water, cook line reach in cooler across from deep fryer.
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination./coffee and tea filters at wait station/ **Corrected On-Site**
25-06-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/salad prep station/rechecked quat 200ppm/ **Corrected On-Site**
21-08-4
Basic - Wiping cloth sanitizing solution stored on the floor./cook line/ **Corrected On-Site**
21-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on top shelves/above back kitchen prep area. **Repeat Violation**
24-08-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./observed cook wearing a watch while preparing food.
13-07-4
41
Apr 28, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours./melted butter mix 66F overnight in walk in cooler.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./35 pounds of butter mix cooling overnight still at 66F in walk in cooler.
01B-02-5
Intermediate - Oyster tags not marked with last date served.
01C-03-4
Basic - Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2023. Printed new license, expires 4/1/2024. **Corrected On-Site**
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting./large plastic bins on cleaned dish shelf.
24-08-4
Basic - Ice buildup in reach-in freezer/ice cream freezer.
14-69-4
Basic - Working containers of food removed from original container not identified by common name. Sugar container at front wait station. Sesame seeds container on cook line shelf/ **Corrected On-Site**
02D-01-5
55
Dec 8, 2022
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces, walk in cooler Raw scallop and raw chicken over cooked potatoes, meat cooler back of the house/ **Corrected On-Site**
08A-05-6
Intermediate - 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./several employee's training certificates expired.
53B-14-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/chef Greg certificate expired. Another manager certificate available: Richard Cheesman, issued: 7/30/2019.
53A-03-7
Intermediate - Handwash sink not accessible for employee use at all times./several hand sinks blocked by garbage bin at front and back kitchen/ **Corrected On-Site**
31A-09-4
Intermediate - Plant food cooked for hot holding not reaching a minimum internal temperature of 135 degrees Fahrenheit./Alfredo cream sauce 95F/reheated to 167F/ **Corrected On-Site**
03C-80-5
Basic - Wiping cloth sanitizing solution stored on the floor./back kitchen under bakery station prep table/ **Corrected On-Site**
21-38-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./several employees wearing watches while preparing food.
13-07-4
52
Frequently Asked Questions
When was Del Frisco's Double Eagle Steak House last inspected?
The most recent health inspection at Del Frisco's Double Eagle Steak House on file is from Apr 20, 2026. The public record contains eight inspections in total.
What is the most common violation at Del Frisco's Double Eagle Steak House?
Across the inspection record, “wiping cloth sanitizing solution stored on the floor” has been cited four times, more than any other issue at Del Frisco's Double Eagle Steak House.
How does Del Frisco's Double Eagle Steak House compare to other restaurants in Orlando?
Del Frisco's Double Eagle Steak House most recently scored 37 out of 100, which is lower than the Orlando average of 79.
Has Del Frisco's Double Eagle Steak House's inspection record improved over time?
Results have been roughly steady. Inspections at Del Frisco's Double Eagle Steak House have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Del Frisco's Double Eagle Steak House means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Del Frisco's Double Eagle Steak House inspected?
Based on the inspection history on file, Del Frisco's Double Eagle Steak House is inspected around two times per year on average.
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