Saltgrass Steakhouse
Last inspected: Feb 18, 2026
90
Score
Saltgrass Steakhouse appears in inspection records 12 times, starting in 2022. The most recent visit was on Feb 18, 2026. Low risk means the most recent visit produced few or no significant findings.
The trend has not been favorable: recent inspections average around five violations each, up from closer to one violation before.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited six times.
Restaurants in Orlando average 79, so Saltgrass Steakhouse is doing better than most peers. The inspection history reads as standard for a restaurant of this size.
12
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. At bar - From follow-up inspection 2026-02-18: **Time Extended**
29-17-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in cold plate cooler - From follow-up inspection 2026-02-18: **Time Extended**
14-69-4
90
Feb 17, 2026
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - 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 **Warning**
03A-02-5
Basic - Waste line missing at soda gun holster. At bar
29-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen **Corrected On-Site** **Repeat Violation**
21-38-4
Basic - 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 **Corrected On-Site**
24-05-4
Basic - Ice buildup in reach-in cold plate cooler
14-69-4
Basic - Standing water in bottom of reach-in-cooler. Salad station lowboy. Stacked Reachin cooler on cookline **Corrected On-Site** **Repeat Violation**
29-49-6
67
Sep 2, 2025
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - 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
03A-02-5
High Priority - 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 **Corrected On-Site**
08A-20-5
Basic - 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 **Corrected On-Site**
10-06-5
Basic - Standing water in bottom of reach-in-cooler. Salad station cooler. Dessert reach in
29-49-6
Basic - Wiping cloth sanitizing solution stored on the floor. On cookline **Corrected On-Site**
21-38-4
Basic - Ice bucket stored on floor between uses. **Corrected On-Site**
10-14-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at back door **Corrected On-Site**
24-05-4
58
Aug 26, 2024
Complaint Full
No violations found.
100
Aug 22, 2024
Complaint Full
1 critical violation.
View 1 violation
High Priority - 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**Warning** **Corrective Action Taken** **Warning**
03A-02-5
86
Jul 26, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - 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 **Warning** - From follow-up inspection 2024-07-18: **Time Extended** - From follow-up inspection 2024-07-26: **Time Extended**
01B-02-5
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. At hand sink on cookline - From follow-up inspection 2024-07-18: **Time Extended** - From follow-up inspection 2024-07-26: **Time Extended**
41-17-4
78
Jul 18, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
67
Jul 17, 2024
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - 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 **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - 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 **Warning**
01B-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. Tested at 0ppm **Warning**
22-41-4
Intermediate - 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 **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. At hand sink on cookline
41-17-4
52
Feb 16, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - 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. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Dish area. In prep area blocked by trash can. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Water leaking from pipe and/or faucet/handle. Handwash sink in prep area does not completely turn off.
29-11-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters in server area.
25-06-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Standing water in salad reach in cooler.
22-16-4
Basic - Cutting board has cut marks and is no longer cleanable. Several Across kitchen
14-09-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Floor area(s) covered with standing water. Walk in cooler.
36-22-4
55
Aug 24, 2023
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
50
Jun 7, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Equipment Adequate to Maintain Product Temperature
FL-29
70
Aug 10, 2022
Routine - Food
5 critical violations. 5 major violations. 11 minor violations.
View 21 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Dented/rusted cans present. See stop sale. -6 LB can of cut pineapple
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Potato butter at 54F -Chimmichurry at 75F -Butter sauce for fish at 75F -Operator moved product to the walk in to rapidly cool the product **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 observed on server line, 2 observed in the back storage area Next unannounced inspection per Renee Pichardo
35A-02-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -Operator instructed employee too wear two gloves not just one.Employee discarded Bread **Corrected On-Site**
09-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Reach in cooler had lettuce debris on the bottom of it -interior of soda gun in bar area
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. mixer in the hand washing unit in back prep are -backpack in the hand sink in the bar area . Operator removed **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. -Bar hand washing station **Repeat Violation**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. - Operator removed spray bottles and emptied them **Corrected On-Site**
41-17-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -water treatment filter next to Ice Machine. Installed 4/21 to be replaced 4/22
29-28-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -on cook line
36-32-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Silverware in server section -Operator inverted all silverware **Corrected On-Site**
24-05-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Bar dishwasher
16-55-4
Basic - Duct tape used to repair nonfood-contact surface. -ice paddle had tape at the end
14-71-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee back pack in hand washing sinks -Operator removed backpack from sink **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. -Lexon container above the dish machine still wet.
24-08-4
Basic - Food not stored at least 6 inches off of the floor. -bag of onions on the floor of the walk in. Operator moved. **Corrected On-Site**
08B-47-4
Basic - Ice bucket not inverted. -Operator inverted ice buckets **Corrected On-Site**
10-14-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - tongs in the salad mix Operator removed **Corrected On-Site**
10-01-5
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Raw fruits/vegetables not washed prior to preparation. -Avocado cut for service product not washed. -Operator removed avocado **Corrected On-Site**
08B-39-4
17
Frequently Asked Questions
When was Saltgrass Steakhouse last inspected?
The most recent health inspection at Saltgrass Steakhouse on file is from Feb 18, 2026. The public record contains 12 inspections in total.
What is the most common violation at Saltgrass Steakhouse?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Saltgrass Steakhouse.
How does Saltgrass Steakhouse compare to other restaurants in Orlando?
Saltgrass Steakhouse most recently scored 90 out of 100, which is higher than the Orlando average of 79.
Has Saltgrass Steakhouse's inspection record improved over time?
No. Recent inspections at Saltgrass Steakhouse have averaged around five violations per visit, up from roughly one earlier in the record.
What does a low risk rating mean?
A low risk rating at Saltgrass 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 Saltgrass Steakhouse inspected?
Based on the inspection history on file, Saltgrass Steakhouse is inspected around three times per year on average.
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