South Philly Steak
Last inspected: Mar 20, 2026
26
Score
Across the available record, South Philly Steak has nine inspections on file, the first dated 2022. Inspectors last stopped by on Mar 20, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Things are looking better lately, with recent visits averaging around 10 violations compared to roughly 12 violations earlier on.
“Ceiling/ceiling tiles/vents soiled” comes up most often, recorded six times in the inspection record.
Restaurants in Orlando average 79, so South Philly Steak trails the local norm. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
2
Critical latest
5
Major latest
11
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
2 critical violations. 5 major violations. 11 minor violations.
View 18 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. White soft American cheese sliced 3-10-26 **Repeat Violation**
02C-01-5
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. White soft American cheese sliced 3-10-26
01B-28-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. cutting board both make table top.
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Eggs rolls dated 3-9 but operator stated was at the freezer they just pull it out Tuesday 3-17 . Added the correct label **Corrected On-Site**
02C-04-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only observed 3 certificate for 3 employees out of 10 total employees. **Repeat Violation**
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing sanitizer not labeled stored next make table blocked. Operator label it . **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Portion cups without handle used as scoop in 3 of the mix seasoning. Operator discarded it . **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Repeat Violation**
36-34-5
Basic - Equipment in poor repair. Gasket torn bottom of make table all the 3 doors .
14-11-5
Basic - Floor soiled/has accumulation of debris. Throughout kitchen.
36-73-4
Basic - Food storage container/container lid cracked or broken. Multiple lids broken in used to covered products. **Repeat Violation**
14-38-4
Basic - Food stored on floor. Containers fries stored on floor at the walk-in freezer . Operator moved it to the shelves. **Corrected On-Site**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Make table top really heavy soiled and throughout kitchen equipment . **Repeat Violation**
22-16-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink kitchen area the one between make tables .
29-20-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over cut lettuce and shredded cheese at the reach-in cooler . Operator switch it . **Corrected On-Site**
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Top make table door and shelves.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen. **Repeat Violation**
36-27-5
26
Dec 16, 2025
Food-Licensing Inspection
No violations found.
100
Jul 17, 2025
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Eggs roll chicken -steak- burger labeled as prepared 6-26,6-30,7-7 operator stated was at the freezer and didn't change label for the cooler pull out from freezer Monday 7-13 and he did change the label . **Corrected On-Site**
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table top ; tomato sliced (55F - Cold Holding); cooked mushrooms (55F - Cold Holding); onion cooked (55F - Cold Holding); cooked green paper (55F - Cold Holding); paper jack and yellow American cheese (55F - Cold Holding); shredded cheddar and mozzarella cheese (52F - Cold Holding) Bottom make table ; raw chicken (60f- Cold Holding); raw burger (54f - Cold Holding); marinara sauce (55F - Cold Holding)over night **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table top ; tomato sliced (55F - Cold Holding); cooked mushrooms (55F - Cold Holding); onion cooked (55F - Cold Holding); cooked green paper (55F - Cold Holding); paper jack and yellow American cheese (55F - Cold Holding); shredded cheddar and mozzarella cheese (52F - Cold Holding) Bottom make table ; raw chicken (60f- Cold Holding); raw burger (54f - Cold Holding); marinara sauce (55F - Cold Holding)over night . **Warning**
03A-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Only Tayler available.
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only one employee available Tayler no other . **Repeat Violation**
53B-13-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Both of the make table cutting board . **Repeat Violation**
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee preparing food without beard guard . **Corrected On-Site**
13-04-4
Basic - Food storage container/container lid cracked or broken. In use broken container used to covered the bread front area . **Repeat Violation**
14-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Top of make table . **Repeat Violation**
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken stored on standing water to thawed . Operator moved it to the cooler . **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind the 3 compartments sink .
36-27-5
37
Jan 15, 2025
Routine - Food
2 critical violations. 1 major violation. 15 minor violations.
View 18 violations
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shell eggs stored on top of ready to eat sauce bottom of make table. Operator moved the eggs to bottom shelf. **Corrected On-Site**
08A-13-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken tender stored top of pepperoni at the reach-in freezer . Observed raw beef stored on top of bread at the reach-in freezer . Raw shell eggs stored on top of ready to eat sauce bottom of make table. Operator fixed and moved the chicken and the beef to the bottom shelves. **Corrected On-Site**
08A-02-6
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. Nelson expired 7-17-24
53B-14-5
Basic - Buildup of food debris/soil residue on equipment door handles. Oven Handle . **Repeat Violation**
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable Make table the both of them . **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink top of make table next to bread . Operator removed it . **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone at the cutting board by the make table . Operator removed it . **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee cooking steak and preparing sandwich wearing watch . Employee take it off . **Corrected On-Site**
13-07-4
Basic - Equipment in poor repair. Gasket torn bottom of make table .
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Small gap by the exit door looks like broken door from the bottom. **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen all around corner and under the equipment. **Repeat Violation**
36-73-4
Basic - Food storage container/container lid cracked or broken. Observed 4-5 in used containers used at the make table to stored food broken .
14-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven next to the grill . **Repeat Violation**
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Bottom of make table .
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryer -employee hand sink front area and mop sink . **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment top and bottom table . **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation**
36-27-5
32
Aug 26, 2024
Routine - Food
2 major violations. 12 minor violations.
View 14 violations
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/ Ian s foley may 28-2019. **Warning**
53A-03-7
Intermediate - Spray bottle containing toxic substance not labeled. Surface and cleaning no label . **Corrected On-Site** **Warning**
41-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Oven at the kitchen area. **Warning**
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. Make table front area the 2 of them . **Repeat Violation** **Warning**
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Emergency exit door . **Warning**
35B-01-4
Basic - Floor soiled/has accumulation of debris. Throughout establishment. **Warning**
36-73-4
Basic - Floor tiles missing and/or in disrepair. Kitchen area front of the fryer . **Repeat Violation** **Warning**
36-17-5
Basic - Food stored on floor. French fries stored on floor at the walk-in freezer. **Corrected On-Site** **Warning**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at the kitchen area. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink . **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Make table top had a build up soil all around . **Warning**
22-16-4
Basic - Stored food not covered. Hash browns not covered at the walk-in freezer. **Corrected On-Site** **Warning**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment. **Warning**
36-27-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishments. **Warning**
36-34-5
45
Feb 13, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over burgers in upright cooler. **Corrected On-Site**
08A-20-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
16-37-1
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Floors not maintained smooth and durable. Broken tiles cookline.
36-11-4
Basic - Working containers of food removed from original container not identified by common name. Powdered sugar. **Corrected On-Site**
02D-01-5
67
Jul 26, 2023
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Corrected On-Site**
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cheese yellow American (48F - Cold Holding)-; cream cheese (49F - Cold Holding) Operator stated was at the make table since yesterday.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese yellow American (48F - Cold Holding)-; cream cheese (49F - Cold Holding) Operator discarded it but it was also stop sales . **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Trash can blocked the employee hand sink. **Corrected On-Site**
31A-09-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. They using QT for the three compartment sink but he only have lactic acid test kit .
16-32-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No signature at the employee agreement. **Repeat Violation**
11-26-1
Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Kitchen area the make table facing the grill .
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watches when he preparing food .
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee with no beard guard when preparing food .
13-04-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen.
36-73-4
Basic - Food stored on floor. Observed 4 bucket of raw potatoes cut stored at the floor at the prep are . Observed food stored at the floor at the walk-in freezer. **Corrected On-Site**
08B-38-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife was stored next to make table not in clean and protected manner. **Corrected On-Site**
10-02-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken wings left in the sink to thawed in standing water not running water . Operator switch on the faucet to make sure it's running. **Corrected On-Site**
06-01-5
29
Feb 24, 2023
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw chicken over cooked wings. Manager removed wings. **Corrected On-Site**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs (47F - Cold Holding) less than 4 hours. Manager states, " they were next to grill for 30 minutes). Placed in cooler to cool. **Corrective Action Taken**
03A-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer. Manager cleaned **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cutting board in front of sink. Staff removed. Second occurrence. **Corrected On-Site**
31A-09-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided forms
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pork and buffalo rolls. Staff added date mark **Corrected On-Site**
02C-08-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.throughout establishment
36-34-5
Basic - Duct tape used to repair nonfood-contact surface. Reach in Freezer lid
14-71-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Prep table.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rack over dish sink.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Make table under lid around sides.
22-16-4
Basic - Single-service articles improperly stored. Go cups. Manager picked up off the floor. **Corrected On-Site**
25-05-4
37
Oct 10, 2022
Complaint Full
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
58
Frequently Asked Questions
When was South Philly Steak last inspected?
The most recent health inspection at South Philly Steak on file is from Mar 20, 2026. The public record contains nine inspections in total.
What is the most common violation at South Philly Steak?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited six times, more than any other issue at South Philly Steak.
How does South Philly Steak compare to other restaurants in Orlando?
South Philly Steak most recently scored 26 out of 100, which is lower than the Orlando average of 79.
Has South Philly Steak's inspection record improved over time?
Yes. Recent inspections at South Philly Steak have averaged around 10 violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at South Philly Steak 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 South Philly Steak inspected?
Based on the inspection history on file, South Philly Steak is inspected around three times per year on average.
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