DirtyFLRestaurant Inspection Data

LOGAN'S ROADHOUSE

5925 West Irlo Bronson Memorial Highway
Kissimmee, Florida, 34746
North Village
Osceola County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 6/5/2025

Inspection #: Visit ID: 8868832

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine in kitchen
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. 1)Walk in cooler by door 2)walk in freezer 3) by dishwasher Repeat Violation
  • 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. Breading container over breading station on cooks line Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1)Gaskets of walk in cooler 2) lids of cooks line reach in cooler
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bar
  • 35A-02-7:High Priority - 4 Live, small flying insects found 1 by ice machine 3 dry stock room Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Table top reach in cooler above reach in freezer on cooks line garlic butter (50F - Cold Holding); shredded cheese (45F - Cold Holding) Spinach dip (46F - Cold Holding) Less than four hours per manager Placed in reach in freezer for temperature recovery 20 minutes later Garlic butter 37F Spinach dip 38F Shredded cheese 37F Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Table top hot holding unit commercially processed cheese sauce (125F - Hot Holding) Less than four hours per Manager Reheated in microwave was 168 F 10 minutes later Expo line house fried onions. (99 F- Hot Holding) Less than four hours per manager Advised to use time plan **Corrective Action Taken** Repeat Violation
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb in dish room
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) meat slicer in prep kitchen 2) white cutting board above three comp sink 3) nozzles to soda station in kitchen 4) soda gun at bar
  • 14-04-4:Intermediate - Microwave missing fan guard cover/splatter shield. 1)Grill cook side 2) expo side
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Meat prep room Corrected On-Site
  • 53B-13-5:Intermediate - 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.

Inspection Date: 8/22/2024

Inspection #: Visit ID: 8773754

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.book-bag and umbrella on the rack with single service items Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean equipment
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Near the dish area , by the 2 comp sink
  • 36-24-5:Basic - Hole in or other damage to wall. Soiled walk in cooler, produce
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.exterior of the grill across front the meat cooler
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In the dry storage area
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (128F - Hot Holding) advised the operator to reheat

Inspection Date: 4/9/2024

Inspection #: Visit ID: 8527460

  • 06-09-1:Basic - 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 slabs in walk-in cooler
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop at ice cream chest 81°F Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Next to coffee machine, meat room, bar area
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Lids at server station
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spinach Cajun sauce (58F - Cold Holding); butter blend (47F - Cold Holding)
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken tenders (112-119F - Hot Holding) Less then four hours, operator discarded **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Towel in handsink next to coffee machine Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near triple sink, at meat room Corrected On-Site
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. In meat
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Atserver station next to jukebox Repeat Violation

Inspection Date: 10/16/2023

Inspection #: Visit ID: 8372699

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 05-04-4:Basic - Ambient air thermometer not located in the coolest part of the hot holding unit.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in hot holding unit
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over the dm
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates by the coffee machine Corrected On-Site
  • 06-09-1:Basic - 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 in the walk in cooler Corrected On-Site
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Book bag hanging on dry storage rack, cell phone on rack holding gravy by the WIC
  • 14-11-5:Basic - Equipment in poor repair. Reach in hot holding unit
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in cooler freezer
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of the ice machine Repeat Violation
  • 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Does not work
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. By the meat walk in cooler Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the wic, hot holding unit gaskets , hood filter over the fryer
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. Observed old food on clean dish ware
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Clean dish rack
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 25-05-4:Basic - Single-service articles improperly stored. All utensils not facing the same direction
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cookline area Repeat Violation
  • 35A-02-6:High Priority - 2 Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.dry storage room
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 in the dry storage area
  • 12A-20-4:High Priority - Employee washed hands with no soap.
  • 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.operator reheated the products **Corrective Action Taken**
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in the reach in cooler Corrected On-Site
  • 12A-01-4:Intermediate - Employee applied hand antiseptic in place of washing hands as required. Observed the dish person washing hands in the dump sink, no soap .
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board
  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
  • 31B-03-4:Intermediate - No soap provided at handwash sink (2). Corrected On-Site
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment.walk in cooler shelves
  • 02D-02-4:Intermediate - Packaged food not labeled as specified by law. Under the coffee station Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Under the dm. Repeat Violation