Steak UP

8001 S Orange Blosson Trail, Florida Mall Unit 199, Orlando, FL 32809 · Permanent Food Service · License 5813762

Official report

out of 100

Grade F

Safety score 56 of 100

Latest visit: Sep 28, 2026 (6 weeks ago)

What drove the grade

Roach excrement and/or droppings present.High priority · 12 other violations

How the score was calculated

Starting score100
Violations at the Jul 27 routine inspection
2 high priority (1 fixed on the spot), 5 intermediate (2 repeats), 6 basic
-32
Administrative complaint on Jul 27, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score56

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Jul272026

Routine inspection

13 violations found · Inspector came back 2 times

2nd follow-up visitSep 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
9 earlier violations still noted, but not enough to need another visit:
- 2 High priority
- 1 Intermediate
- 6 Basic
What was still cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  More time given
- Code 35, Insects, rodents, pests and animals: Roach excrement and/or droppings present.
  More time given
Intermediate1
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  More time given
Basic6
- Code 08, Food protection and cross-contamination: Food stored on floor.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 25, Single-service items: Single-service articles improperly stored.
  More time given
- Code 29, Plumbing and backflow prevention: Water leaking from handle.
  More time given
  Standing water or very slow draining water in handwash sink.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitAug 4, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
10 violations still not corrected:
- 2 High priority
- 2 Intermediate
- 6 Basic
What was still cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  More time given
- Code 35, Insects, rodents, pests and animals: Roach excrement and/or droppings present.
  More time given
Intermediate2
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  More time given
- Code 53, Manager certification and employee training: Food manager certification expired.
  Time extension 60 days from initial the initial visit.
  More time given
Basic6
- Code 08, Food protection and cross-contamination: Food stored on floor.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 25, Single-service items: Single-service articles improperly stored.
  More time given
- Code 29, Plumbing and backflow prevention: Water leaking from handle.
  More time given
  Standing water or very slow draining water in handwash sink.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
First visitJul 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 2 High priority
- 5 Intermediate
- 6 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  pasta (69°F - Cold Holding). Less than 4 hours on the counter. Staff placed in the cooler.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Roach excrement and/or droppings present.
  Egg on hand sink. Sink located near dish.
Intermediate5
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
  Must be reinstalled in the same location where removed. Hand sink located on the cook line doesn't work at all.
  Handwash sink not accessible for employee use at all times.
  Prep table blocking sink located on the cook line.
  Repeat violationAdministrative complaint
  No paper towels or mechanical hand drying device provided at handwash sink.
  Sink located near dish.
  Repeat violationAdministrative complaint
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Basic6
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Cases of food in the walk in cooler located.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Fan cover located in the walk in cooler.
- Code 25, Single-service items: Single-service articles improperly stored.
  To go items stored under front counter on the floor. Cups and napkins
- Code 29, Plumbing and backflow prevention: Water leaking from handle.
  Sink located near dish.
  Standing water or very slow draining water in handwash sink.
  Sink located near dish.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Throughout dish area.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.