Omaha Steakhouse
Last inspected: Mar 4, 2026
82
Score
Inspectors have visited Omaha Steakhouse 11 times, with records going back to 2022. Omaha Steakhouse was last inspected on Mar 4, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly six violations before.
Looking across the full record, “water with a temperature” is the recurring theme, flagged two times.
Omaha Steakhouse's latest score of 82 sits above the Altamonte Springs average of 76. The file should reassure diners considering a visit.
11
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 4, 2026
Complaint Full
2 critical violations. 1 minor violation.
View 3 violations
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food Properly Stored/Protected
FL-48
82
Oct 24, 2025
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
33
May 13, 2025
Routine - Food
No violations found.
100
May 6, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -single serve cream cheese (53F - Cold Holding); single serve butter (53F - Cold Holding)on buffet approx 3 hours. Operator placed product in reach-in freezer for temperature recovery. Recommend placing product on time plan or keeping ice in product. **Warning** - From follow-up inspection 2025-05-06: Outside of breakfast buffet hours. **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. -1 live roach on floor under hand wash sink at end of cook line. Operator removed, will wash, rinse and sanitize area. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-05-06: 2 live roaches on floor of cook line. Operator removed. Will wash, rinse and sanitize floors. **Time Extended**
35A-05-4
74
May 2, 2025
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Roach activity present as evidenced by live roaches found. -1 live roach on floor under hand wash sink at end of cook line. Operator removed, will wash, rinse and sanitize area. **Corrective Action Taken** **Warning**
35A-05-4
High Priority - Live, small flying insects found. -2 small flying insects behind bar in dining room. **Warning**
35A-02-7
High Priority - Displayed food, food prep area, not properly protected from contamination. -food prep being conducted on table under pipes with exposed insulation and mold-like substance. Operator relocated prep. **Corrective Action Taken** **Warning**
08B-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -single serve cream cheese (53F - Cold Holding); single serve butter (53F - Cold Holding)on buffet approx 3 hours. Operator placed product in reach-in freezer for temperature recovery. Recommend placing product on time plan or keeping ice in product. **Warning**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -seared tuna in 2 items on new restaurant menu, do not indicate that product is served undercooked. **Warning**
02B-01-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -total lack of water at hand wash sink at end of cook line closest to dish room. **Warning**
27-16-4
Basic - Dead roaches on premises. -4 dead roaches in sticky trap in manager office. -1 dead roaches in unused ice cream freezer. -1 dead roach in unused glassware by dish room. All discarded. **Corrected On-Site** **Warning**
35A-03-4
Basic - Drain cover(s) missing. -in dish room. **Corrected On-Site** **Warning**
29-18-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee backpack above bag of sugar in dry storage area. Operator relocated backpack. **Corrected On-Site** **Warning**
40-06-5
Basic - Floor soiled/has accumulation of debris. -under dish machine, under cook line equipment. **Warning**
36-73-4
Basic - Waste line clogged causing standing water at soda gun holster. **Warning**
29-17-4
35
Oct 2, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -1/6 pan of veggie mix containing cut tomato on top of 1/3 pan of whole leaf spinach in breakfast prep cooler. Product 47° less than 4 hours. Operator placed product in lower cooler for temperature recovery. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. -small pitcher in hand wash sink in breakfast area. -employee filled pitcher of water in hand wash sink in breakfast area. **Corrected On-Site**
31A-11-4
Basic - Ceiling tile missing. -ceiling tiles missing over freezer. Maintenance fixing leaks, will replace ceiling tiles.
36-36-4
Basic - Food stored on floor. -2 buckets of batter on floor in walk in cooler. **Corrected On-Site**
08B-38-4
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. -tuna and mahi. **Corrected On-Site**
06-09-1
67
Apr 11, 2024
Routine - Food
1 minor violation.
View 1 violation
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. -tuna pulled from freezer last night. **Corrected On-Site**
06-09-1
95
Nov 27, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -mashed potatoes 51°f cooling from previous day in reach-in cooler at end of cook line. Product discarded. Operator will ensure product is discarded at end of day. **Corrective Action Taken**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -mashed potatoes cooling from prior day 51°f in center. Product discarded. **Corrective Action Taken**
01B-36-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink nearest to breakfast buffet. **Corrected On-Site**
31B-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -no consumer advisory posted at breakfast area, eggs may be served undercooked. Emailed consumer advisory to operator, posted. **Corrected On-Site**
02B-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -bottom of keg cooler at comp bar has soil and standing water.
23-03-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -glassware stored under soap dispenser at bar.
24-27-4
55
Jun 12, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. The facility has remodeled the breakfast buffet area. **Warning** - From follow-up inspection 2023-06-12: Plan review confirmed that plans and application for remodel was received 5/26/23. Location of all equipment and any provisos will be verified on next unannounced inspection. **Time Extended**
51-16-7
90
Apr 10, 2023
Routine - Food
3 critical violations. 6 major violations. 11 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whipped butter 70°, sour cream 70° and house made dressing overnight per operator. Whipped butter 50° and cream cheese 50° less than 4 hours per operator. Butter and cream moved to effective refrigeration for cooling.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Eggs over buttermilk in walk in cooler. **Corrected On-Site**
08A-02-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form to operator. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris. Slicer, dicer and interior of oven on cookline.
22-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. The facility has remodeled the breakfast buffet area. **Warning**
51-16-7
Intermediate - No probe thermometer provided to measure temperature of food products. Thermometer not functional.
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. French onion soup made two days ago per chef.
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Men's employee restroom.
27-16-4
Basic - Light shield for lights in food preparation, food storage area. Dry storage.
38-12-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen doors.
35B-01-4
Basic - Covered waste receptacle not provided in women's bathroom used by employees.
32-12-5
Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Lipstick and lip gloss servers area.
40-04-4
Basic - Ceiling tile missing. Over warewashing area.
36-36-4
Basic - Bulk milk dispenser with dispensing tube not cut at an angle. Buffet area.
25-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Mushrooms over soup in walk in cooler. **Corrected On-Site**
08B-17-4
Basic - Single-service articles improperly stored. Napkins in outside storage area. **Corrected On-Site**
25-05-4
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Breakfast buffet.
24-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. Right side of cook line and men's employee restroom.
31B-04-4
20
Sep 26, 2022
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Toilet Rooms Maintained
FL-53
55
Frequently Asked Questions
When was Omaha Steakhouse last inspected?
The most recent health inspection at Omaha Steakhouse on file is from Mar 4, 2026. The public record contains 11 inspections in total.
What is the most common violation at Omaha Steakhouse?
Across the inspection record, “water with a temperature” has been cited two times, more than any other issue at Omaha Steakhouse.
How does Omaha Steakhouse compare to other restaurants in Altamonte Springs?
Omaha Steakhouse most recently scored 82 out of 100, which is higher than the Altamonte Springs average of 76.
Has Omaha Steakhouse's inspection record improved over time?
Yes. Recent inspections at Omaha Steakhouse have averaged around three violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Omaha Steakhouse means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Omaha Steakhouse inspected?
Based on the inspection history on file, Omaha Steakhouse is inspected around three times per year on average.
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