DirtyFLRestaurant Inspection Data

LONGHORN STEAKHOUSE #5445

Based on 6 health inspections, LONGHORN STEAKHOUSE #5445 in FORT MYERS has earned a 2.2/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 3 months ago · 6 reports on file

10030 UNIVERSITY PLAZA DR

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 6 health inspection reports

All Inspection Reports

12/3/2025· 3mo ago

Visit ID: 13463522

Met Inspection Standards

1 high, 6 basic

  • 33-20-4:Basic - Grease on the ground and/or pad around grease receptacle. Approximately 2 quarts draining onto ground by drain, operator contained and began cleaning area. **Corrective Action Taken**
  • 33-12-4:Basic - Grease receptacle rusted out on bottom side, leaking grease onto ground.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On front line, butter scoop in standing water 117F. Operator replaced water and turned up heater, 164F. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tops and backs of cook line equipment, fryers, ovens, shelving. Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. Coffee and tea filters stored uncovered on front line. Repeat Violation
  • 14-17-4:Basic - Walk-in cooler and dry storage shelves with rust that has pitted the surface.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500+ppm) on back prep line.

7/16/2025· 7mo ago

Visit ID: 10942370

Met Inspection Standards

4 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in water 121F on front line by butter. Operator turned up heater for water. **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers with dust in walk-in cooler.
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Forks in rack by walk-in cooler.
  • 25-05-4:Basic - Single-service articles improperly stored. Coffee filters uncovered on front line. Operator covered container. Corrected On-Site

12/2/2024· 1y 3mo ago

Visit ID: 8866157

Follow-up Inspection Required

2 high, 5 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles on cook line.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance on prep line.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One on dry seasoning rack at far end cook line, one over clean dishes in dishwashing area.
  • 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. Operator replaced bulbs. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 12A-13-4:High Priority - Dishwasher handled soiled equipment/utensils and then handled clean equipment in dishwashing area, no handwashing or glove change. Spoke with operator regarding proper handwashing when washing dishes.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee on cook line handling raw ground beef with gloves, changed gloves to work with ready-to-eat cooked chicken, no hand wash. Spoke with employee, employee properly washed hands before returning to work. **Corrective Action Taken** Repeat Violation Admin Complaint

8/20/2024· 1y 6mo ago

Visit ID: 8740262

Met Inspection Standards

2 high, 3 basic

  • 16-21-4:Basic - Accumulation of debris on top of warewashing machine.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On front line butter scoop 82F in standing water. Operator turned on heater and replaced with hot water. **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of oven left side cook line. Repeat Violation
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. On cook line, cook handled raw ground beef and then replaced gloves, no handwash. Discussed with employee proper handwashing with glove use, operator removed gloves and washed hands before continuing work. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On far left ice bath cook line:; sour cream (46F - Cold Holding); shredded cheddar cheese (46F - Cold Holding); for one hour per operator. Operator moved all foods to walk-in cooler for rapid cooling. **Corrective Action Taken**

4/26/2024· 1y 10mo ago

Visit ID: 8566647

Met Inspection Standards

1 high, 2 basic

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between prep table top and hand wash sink on the back prep area near the walk in cooler.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed liquor shelves at the bar have a build up of dust on the shelves. Repeat Violation
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 4 valve spitter added to mop sink missing 2 vacuum breaker on the splitter. Repeat Violation

12/5/2023· 2y 3mo ago

Visit ID: 8361743

Met Inspection Standards

3 high, 1 int, 3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. 3 boards on cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets and vents on reach-in coolers on cook line facing service side.
  • 22-16-4:Basic - Wine storage shelves have accumulation of soil residues in service bar.
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm) used to sanitize silverware. Operator replaced the sanitizer, 200ppm. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice well cook line right:; sour cream (48F - Cold Holding); butter (50F - Cold Holding); shredded cheddar (53F - Cold Holding) for three and a half hours per operator. Operator discarded the foods. Operator currently utilizes time as a public health control for other foods, discussed option of using time as a public health control for this area with operator. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 4 way splitter added, missing 2 vacuum breakers.
  • 11-26-1:Intermediate - 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. Operator unable to locate proof via online system at time of inspection. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Discussed employee heath with operator, operator began filling outform at time of inspection. Repeat violation. **Corrective Action Taken** Repeat Violation