STEAK UP

Name: STEAK UP
Address: 8001 S ORANGE BLOSSON TRAIL, FLORIDA MALL UNIT 199, ORLANDO, FL, 32809, US
Rating: 82

8001 S ORANGE BLOSSON TRAIL, FLORIDA MALL UNIT 199, ORLANDO, FL 32809

License #5813762

🥩 Steakhouse ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

82 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

STEAK UP in ORLANDO currently holds an InspectFL Health Score of 82 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on December 16, 2025. Across those visits, DBPR recorded 41 total findings; InspectFL has detailed violation rows for 37 of them so far.

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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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

None on file yet

The latest inspection on December 16, 2025 shows 13 observation rows: 1 critical, 2 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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
[14-69-4] Ice buildup in reach-in freezer. Reach- in Located on front counter. Walk -in freezer.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Forks and spoons at Togo location in a tray.
[29-09-4] /handle broken at plumbing fixture. Hand sink next to grill.
[31B-03-4] No soap provided at handwash sink. Sink next to grill.
[08B-38-4] Food stored on floor. Case of food.
[02D-01-5] Working containers of food removed from original container not identified by common name. Multiple large bins.
[50-09-4] Current Hotel and Restaurant license not displayed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic containers.
[10-20-4] In-use tongs stored on equipment door handle between uses. Hanging on the cart. Employees removed.
[29-34-4] Vacuum breaker missing at splitter added to hose bibb.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 79F located at the grill. Staff discarded water.
[14-09-4] Cutting board has cut marks and is no longer cleanable.several cutting boards.

Disposition: Warning Issued
[08A-04-5] Raw animal food stored over or with unwashed produce. -Raw shell Eggs over carrots and onions in walk in cooler
[14-09-4] Cutting board has cut marks and is no longer cleanable. -Cutting boards in front noodle steamers. Cutting board on prep table on cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine
[36-73-4] Floor soiled/has accumulation of debris. Under cooking equipment on cook line
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine is stuck on wash cycle. Is unable to sanitize. Tested temperature anyway. Temperature was only 145F.
[31A-11-4] Handwash sink used for purposes other than handwashing. Food debris in hand sink on cook line
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[05-08-4] No probe thermometer provided to measure temperature of food products. Thermometers wont turn on
[06-09-1] 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. Operator removed
[31A-09-4] Handwash sink not accessible for employee use at all times. -Hand sink on cook line blocked by prep table and trash can . Operator removed
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for bleach used for sanitizing in triple sink
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In mens room
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw steak over packaged sausage in walk in cooler

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse