Steak on Fire
Last inspected: Apr 21, 2026
82
Score
Steak on Fire appears in inspection records six times, starting in 2022. Inspectors last stopped by on Apr 21, 2026. Low risk means the most recent visit produced few or no significant findings.
Things are looking better lately, with recent visits averaging around three violations compared to roughly 11 violations earlier on.
“Nonfood-contact surface soiled with grease” comes up most often, recorded three times in the inspection record.
Among Orlando restaurants, the typical score is 79; Steak on Fire is comfortably above that bar. The full picture is one of consistent compliance.
6
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled /stained with food debris, mold-like substance or slime. -cutting boards on sushi line
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag underneath prep table next to dry storage ingredients, operator moved **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Bag of onions stored on floor in walk in cooler, operator moved to shelve **Corrected On-Site**
08B-38-4
82
Dec 11, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to ice machine , with empty white buckets
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. For hand sink next to ice machine
31B-02-4
Basic - Current Hotel and Restaurant license not displayed. Operator printed **Corrected On-Site**
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drinks on prep table
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in 73F water, chef discarded **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. On sushi line in front of establishment, operator discarded **Corrected On-Site**
21-04-4
67
Apr 14, 2025
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - No handwashing sign provided at a hand sink used by food employees in kitchen and bathroom **Corrected On-Site**
31B-04-4
95
Jul 24, 2023
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Corrected On-Site** **Admin Complaint**
50-17-3
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser and all purpose cleaner in spray bottle **Corrected On-Site**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler. Dish racks have build up
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in near ice machine
14-33-4
Basic - Standing water bottom of reach-in-cooler. Leaking from the bottom of the reach in cooler on cook line
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine
36-27-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine and ice chute on soda machine
22-20-5
Basic - Accumulation of debris inside and outside warewashing machine.
16-03-4
Basic - Ceiling/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen, dust and water damage
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. Salmon **Corrected On-Site**
06-09-1
52
May 2, 2023
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-05-02: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-05-02: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Tiles in kitchen above prep table. **Repeat Violation** - From follow-up inspection 2023-05-02: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor behind grill has grease build up. - From follow-up inspection 2023-05-02: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of grill has grease build up. Gasket on reach in cooler. **Repeat Violation** - From follow-up inspection 2023-05-02: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Front make table - From follow-up inspection 2023-05-02: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind 3 compartment sink - From follow-up inspection 2023-05-02: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - damage to wall. Wall behind dish machine - From follow-up inspection 2023-05-02: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. White freezer in kitchen. - From follow-up inspection 2023-05-02: **Time Extended**
14-69-4
58
Nov 14, 2022
Routine - Food
5 critical violations. 1 major violation. 8 minor violations.
View 14 violations
High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Shelled raw eggs stored directly next to fresh Herbs. Priority: High Priority
08A-05-6
High Priority - Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw marinated chicken over raw steaks. Priority: High Priority
08A-20-5
High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. All items more than 4 hours per employee Make table - Portioned pasta (49F - Cold Holding); Cooked baked potato (50F - Cold Holding) Priority: High Priority
01B-02-5
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items more than 4 hours per employee. Make table - Portioned pasta (49F - Cold Holding); Cooked baked potato (50F - Cold Holding) **Warning** Priority: High Priority
03A-02-5
High Priority - Observed: 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. Employee cutting tomato’s, no gloves. Operator educated employee on proper procedures . **Corrective Action Taken** Priority: High Priority
09-01-4
Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine in customer area soiled. Priority: Intermediate
22-02-4
Basic - Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site** Priority: Basic
22-20-5
Basic - Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Tiles above prep area have damage and soiled. Priority: Basic
36-34-5
Basic - Observed: Current Hotel and Restaurant license not displayed. Displayed license is expired. Priority: Basic
50-09-4
Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored on the back of make table. **Corrected On-Site** Priority: Basic
12B-07-4
Basic - Observed: Equipment and utensils not properly air-dried - wet nesting. Plastic portion containers stored near ice machine. Priority: Basic
24-08-4
Basic - Observed: Equipment in poor repair. Make table on cook liner, door does not shut properly. Priority: Basic
14-11-5
Basic - Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in dirty water 131° **Corrective Action Taken** Priority: Basic
10-07-4
Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled. Gasket on bottom reach in cooler soiled. Underneath grill. Priority: Basic
23-03-4
29
Frequently Asked Questions
When was Steak on Fire last inspected?
The most recent health inspection at Steak on Fire on file is from Apr 21, 2026. The public record contains six inspections in total.
What is the most common violation at Steak on Fire?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at Steak on Fire.
How does Steak on Fire compare to other restaurants in Orlando?
Steak on Fire most recently scored 82 out of 100, which is higher than the Orlando average of 79.
Has Steak on Fire's inspection record improved over time?
Yes. Recent inspections at Steak on Fire have averaged around three violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at Steak on Fire 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 Steak on Fire inspected?
Based on the inspection history on file, Steak on Fire is inspected around two times per year on average.
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