Delmonico's Italian Steakhouse
Last inspected: Dec 29, 2025
67
Score
Delmonico's Italian Steakhouse has been inspected 10 times since 2023. Inspectors last stopped by on Dec 29, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
The picture has improved over the last few visits: recent inspections have averaged around six violations, down from roughly eight violations earlier in the record.
“Ice scoop handle in contact with ice” comes up most often, recorded five times in the inspection record.
By comparison, the average Orlando facility scores 79, putting Delmonico's Italian Steakhouse on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Dec 29, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - 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 **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Glass rack blocking handsink at server station **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. At server station, used as dump sink. Evidenced by cherries and straws in sink
31A-11-4
Basic - Equipment in poor repair. Make table on cookline. Top back is damaged
14-11-5
67
May 21, 2025
Routine - Food
2 critical violations. 1 major violation. 4 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 who,e muscle beef **Corrected On-Site**
08A-20-5
High Priority - 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 **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Jacket blocking sink ne t to convection oven **Corrected On-Site**
31A-09-4
Basic - Duct tape used to repair nonfood-contact surface. Reach in handles, unit next to hand sink near soda dispenser
14-71-4
Basic - Ice scoop handle in contact with ice. At bar **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. At bar
31B-04-4
55
Oct 14, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
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. garlic in oil (78F - Hot Holding); butter (84F - Hot Holding) on crash cart on cookline. Out less then 2 hours. Placed on ice **Corrective Action Taken** - From follow-up inspection 2024-09-17: **Time Extended** - From follow-up inspection 2024-09-30: **Time Extended** - From follow-up inspection 2024-10-14: **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At server station **Corrected On-Site** - From follow-up inspection 2024-09-17: **Time Extended** - From follow-up inspection 2024-09-30: **Time Extended** - From follow-up inspection 2024-10-14: **Time Extended**
31B-02-4
Basic - - From initial inspection : 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** - From follow-up inspection 2024-09-17: **Time Extended** - From follow-up inspection 2024-09-30: **Time Extended** - From follow-up inspection 2024-10-14: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. At dessert make table **Repeat Violation** - From follow-up inspection 2024-09-17: **Time Extended** - From follow-up inspection 2024-09-30: **Time Extended** - From follow-up inspection 2024-10-14: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. At bar **Corrected On-Site** - From follow-up inspection 2024-09-17: **Time Extended** - From follow-up inspection 2024-09-30: **Time Extended** - From follow-up inspection 2024-10-14: **Time Extended**
10-08-5
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Low boy salad cooler on cookline - From follow-up inspection 2024-09-17: **Time Extended** - From follow-up inspection 2024-09-30: **Time Extended** - From follow-up inspection 2024-10-14: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cookline - From follow-up inspection 2024-09-17: **Time Extended** - From follow-up inspection 2024-09-30: **Time Extended** - From follow-up inspection 2024-10-14: **Time Extended**
21-12-4
61
Sep 30, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar **Warning** - From follow-up inspection 2024-09-17: **Time Extended** - From follow-up inspection 2024-09-30: tested at 0ppm **Admin Complaint**
22-49-4
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. garlic in oil (78F - Hot Holding); butter (84F - Hot Holding) on crash cart on cookline. Out less then 2 hours. Placed on ice **Corrective Action Taken** - From follow-up inspection 2024-09-17: **Time Extended** - From follow-up inspection 2024-09-30: **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At server station **Corrected On-Site** - From follow-up inspection 2024-09-17: **Time Extended** - From follow-up inspection 2024-09-30: **Time Extended**
31B-02-4
Basic - - From initial inspection : 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** - From follow-up inspection 2024-09-17: **Time Extended** - From follow-up inspection 2024-09-30: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. At dessert make table **Repeat Violation** - From follow-up inspection 2024-09-17: **Time Extended** - From follow-up inspection 2024-09-30: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. At bar **Corrected On-Site** - From follow-up inspection 2024-09-17: **Time Extended** - From follow-up inspection 2024-09-30: **Time Extended**
10-08-5
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Low boy salad cooler on cookline - From follow-up inspection 2024-09-17: **Time Extended** - From follow-up inspection 2024-09-30: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cookline - From follow-up inspection 2024-09-17: **Time Extended** - From follow-up inspection 2024-09-30: **Time Extended**
21-12-4
52
Sep 17, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
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. garlic in oil (78F - Hot Holding); butter (84F - Hot Holding) on crash cart on cookline. Out less then 2 hours. Placed on ice **Corrective Action Taken** - From follow-up inspection 2024-09-17: **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar **Warning** - From follow-up inspection 2024-09-17: **Time Extended**
22-49-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At server station **Corrected On-Site** - From follow-up inspection 2024-09-17: **Time Extended**
31B-02-4
Basic - - From initial inspection : 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** - From follow-up inspection 2024-09-17: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. At dessert make table **Repeat Violation** - From follow-up inspection 2024-09-17: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. At bar **Corrected On-Site** - From follow-up inspection 2024-09-17: **Time Extended**
10-08-5
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Low boy salad cooler on cookline - From follow-up inspection 2024-09-17: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cookline - From follow-up inspection 2024-09-17: **Time Extended**
21-12-4
52
Sep 16, 2024
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - 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) **Warning**
03A-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar **Warning**
22-49-4
High Priority - 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 **Corrective Action Taken**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At server station **Corrected On-Site**
31B-02-4
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 - Cutting board has cut marks and is no longer cleanable. At dessert make table **Repeat Violation**
14-09-4
Basic - Ice scoop handle in contact with ice. At bar **Corrected On-Site**
10-08-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Low boy salad cooler on cookline
05-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cookline
21-12-4
45
Mar 29, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
70
Dec 27, 2023
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
61
Jun 21, 2023
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
47
Mar 31, 2023
Routine - Food
3 critical violations. 3 major violations. 17 minor violations.
View 23 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (44F - Cold Holding); second temperature past (43F - Cold Holding provolone cheese (46F - Cold Holding);second temperature (43f-cold holding) **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken soup (130F - Hot Holding); meatballs (125F - Hot Holding); claim soup (125F - Hot Holding); second temperature chicken soup Operator reheat it all second temperature (190F - Reheating); second temperature meatballs (200F - Reheating); claim soup (202F - Reheating) **Corrected On-Site**
03B-01-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live fly at the storage area not touching any food .
35A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. Employee hand sink in the back blocked with some trays in front of it .
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Bar area had chemicals on it .
31A-11-4
Intermediate - No chemical chlorine test kit provided when using Dish washing machine or wiping cloths.
16-37-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
36-27-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. On the rice container. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Throughout the kitchen equipment.
23-24-4
Basic - Can opener blade not kept sharp - observed metal shavings.
14-22-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen.
36-34-5
Basic - 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. Salomon. **Corrected On-Site**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Throughout the kitchen.
14-09-4
Basic - Floor soiled/has accumulation of debris. Underneath equipment.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Throughout the kitchen.
36-17-5
Basic - Interior of refrigerator or freezer in disrepair . Gasket in walk-in cooler .
14-36-5
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Reach -in cooler kitchen area .
29-49-6
Basic - Trash receptacles not provided where needed in establishment. Employee hand sink . **Corrected On-Site**
33-06-4
Basic - Working containers of food removed from original container not identified by common name. No label on the flour at the storage area . **Corrected On-Site**
02D-01-5
20
Frequently Asked Questions
When was Delmonico's Italian Steakhouse last inspected?
The most recent health inspection at Delmonico's Italian Steakhouse on file is from Dec 29, 2025. The public record contains 10 inspections in total.
What is the most common violation at Delmonico's Italian Steakhouse?
Across the inspection record, “ice scoop handle in contact with ice” has been cited five times, more than any other issue at Delmonico's Italian Steakhouse.
How does Delmonico's Italian Steakhouse compare to other restaurants in Orlando?
Delmonico's Italian Steakhouse most recently scored 67 out of 100, which is lower than the Orlando average of 79.
Has Delmonico's Italian Steakhouse's inspection record improved over time?
Yes. Recent inspections at Delmonico's Italian Steakhouse have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Delmonico's Italian 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 Delmonico's Italian Steakhouse inspected?
Based on the inspection history on file, Delmonico's Italian Steakhouse is inspected around four times per year on average.
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