LONGHORN STEAKHOUSE OF ALTAMONTE 5045

With 6 inspections documented, LONGHORN STEAKHOUSE OF ALTAMONTE 5045 maintains a 4.0/5 food safety rating in ALTAMONTE SPGS. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

149 N DOUGLAS AVE, ALTAMONTE SPGS 327143334

Overall Food Safety Rating

★★★★☆ (4.0/5)

Based on 6 health inspection reports

All Inspection Reports

1/30/2026· 1mo ago

Visit ID: 13491840

Met Inspection Standards

1 high, 2 basic

36-73-4:Basic - Floor soiled/has accumulation of debris. -floor soiled under bar equipment, cabinet, server well.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -baked potato drawer slightly soiled with food debris. -some hood filters soiled, some grease on hood. -shelf in prep area holding cutting boards soiled.
35A-02-7:High Priority - Live, small flying insects found. -1 small flying insect near server well at bar. Not on food or food contact surface.

8/13/2025· 7mo ago

Visit ID: 10915350

Met Inspection Standards

N/A:No Violations Were Observed

1/30/2025· 1y 1mo ago

Visit ID: 8890492

Met Inspection Standards

2 basic

23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Corrected On-Site
08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed strawberries above lime juice in bar cooler. Corrected On-Site

9/16/2024· 1y 5mo ago

Visit ID: 8731536

Met Inspection Standards

N/A:No Violations Were Observed

4/9/2024· 1y 11mo ago

Visit ID: 8506839

Met Inspection Standards

N/A:No Violations Were Observed

9/22/2023· 2y 5mo ago

Visit ID: 8352857

Met Inspection Standards

4 high, 3 basic

14-01-5:Basic - Bowl or other container with no handle used to dispense food. -soufflé cup in dressing pan in cook line cooler. Employee removed. Corrected On-Site
36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tile and wall at dish end of cook line dusty. Corrected On-Site
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -build up of food debris in reach-in freezer by ice machine. Corrected On-Site
03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked potatoes and sweet potatoes cooling overnight on tray in walk-in cooler 53°f.
01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked potatoes and sweet potatoes on rack near door in walk-in cooler 53°f. Operator discarded. **Corrective Action Taken**
08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw ground beef stored above raw salmon on shelves in walk-in cooler. Operator relocated. Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ribs 46-47°, spinach dip 45°f near door in walk-in cooler less than 4 hours. Per operator, product temped correctly earlier. Rack moved to back of walk-in cooler for temperature recovery. -lobster tails 48, steaks 47 less than 1 hour. Per operator product recently moved to cook line cooler from walk-in cooler. Ambient thermometer 40.7. Operator will monitor.