SOUTH PHILLY STEAK

Name: SOUTH PHILLY STEAK
Address: 12001 AVALON LAKES DR STE B, ORLANDO, FL, 32828, US
Rating: 78.8

12001 AVALON LAKES DR STE B, ORLANDO, FL 32828

License #5811870

🥪 Deli/Sandwich ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

78.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SOUTH PHILLY STEAK in ORLANDO currently holds an InspectFL Health Score of 78.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 20, 2026. Across those visits, inspectors documented 41 total violations — 7 critical, 9 major, 25 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 16, 2025

The latest inspection on March 20, 2026 shows 18 observation rows: 2 critical, 5 major, and 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[05-08-4] No probe thermometer provided to measure temperature of food products.
[14-11-5] Equipment in poor repair. Gasket torn bottom of make table all the 3 doors .
[08B-38-4] Food stored on floor. Containers fries stored on floor at the walk-in freezer . Operator moved it to the shelves.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. cutting board both make table top.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen.
[14-01-5] 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 .
[29-20-5] 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 .
[01B-28-5] 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
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Top make table door and shelves.
[02C-04-5] 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
[53B-13-5] 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.
[14-38-4] Food storage container/container lid cracked or broken. Multiple lids broken in used to covered products.
[02C-01-5] 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
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle containing sanitizer not labeled stored next make table blocked. Operator label it .
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Make table top really heavy soiled and throughout kitchen equipment .
[08B-17-4] 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 .

Disposition: Call Back - Complied
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Chicken stored on standing water to thawed . Operator moved it to the cooler .
[11-26-1] 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.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed employee preparing food without beard guard .
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
[53B-13-5] 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 .
[01B-02-5] 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
[14-09-4] Cutting board has cut marks and is no longer cleanable. Both of the make table cutting board .
[02C-01-5] 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 didnt change label for the cooler pull out from freezer Monday 7-13 and he did change the label .
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Top of make table .
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Behind the 3 compartments sink .
[14-38-4] Food storage container/container lid cracked or broken. In use broken container used to covered the bread front area .

Disposition: Warning Issued
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Chicken stored on standing water to thawed . Operator moved it to the cooler .
[11-26-1] 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.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed employee preparing food without beard guard .
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Top of make table .
[01B-02-5] 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
[14-38-4] Food storage container/container lid cracked or broken. In use broken container used to covered the bread front area .
[02C-01-5] 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 didnt change label for the cooler pull out from freezer Monday 7-13 and he did change the label .
[53B-13-5] 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 .
[03A-02-5] 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 .
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Behind the 3 compartments sink .
[14-09-4] Cutting board has cut marks and is no longer cleanable. Both of the make table cutting board .

Community reaction

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