LONGHORN STEAKHOUSE 5616
LongHorn Steakhouse Loop
Florida, 32821
Orange County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 4 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 5/12/2025
High Priority
0
Intermediate
0
Basic
8
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Expired April 1st 2025 displayed
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On make table on cookline Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cookline on door frame Walk in freezer on pipe Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At wait station, scoop in water 120F
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Prep oven Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler under counter at end of cookline across from reach in freezer and breading station Operator put ambient thermometer in unit Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment exteriors on cookline Hood over prep oven Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Several throughout
Food safety inspection conducted on 5/12/2025 revealed 8 total violations (0 high priority, 0 intermediate, 8 basic).
Inspection on 10/21/2024
High Priority
1
Intermediate
0
Basic
9
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On make table across from fryers Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Around freezer door
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Salamander Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of fryers and other cooking equipment Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink in walk in cooler. Operator threw away Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Dish chiller on cookline shelves soiled
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in dish chiller on cookline Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind equipment
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee used sanitizer wiping cloth to clean and then continued cooking along with touching apron. Operator counseled employee **Corrective Action Taken**
Food safety inspection conducted on 10/21/2024 revealed 10 total violations (1 high priority, 0 intermediate, 9 basic).
Inspection on 4/8/2024
High Priority
1
Intermediate
1
Basic
7
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls and plates on dish rack Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Makeline across from frying station. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. In kitchen Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowls on top of chopped lettuce in makeline. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment in kitchen.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler by breading station.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (47F - Cold Holding) per operator for more than 4 hours raw salmon (47F - Cold Holding) per operator less than 3 hours. Operator put in freezer to rapid chill. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Food debris in handsink by prep area. Corrected On-Site
Food safety inspection conducted on 4/8/2024 revealed 9 total violations (1 high priority, 1 intermediate, 7 basic).
Inspection on 12/11/2023
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Cookline.
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temped at 140. Advised maintenance. Eco lab arrived during inspection. Corrected On-Site
Food safety inspection conducted on 12/11/2023 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).