DirtyFLRestaurant Inspection Data

LONGHORN STEAKHOUSE #5055

5351 West Irlo Bronson Memorial Highway
Kissimmee, Florida, 34746
Osceola County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 6/6/2025

Inspection #: Visit ID: 10734903

  • 24-05-4:Basic - Clean muddler,strainer,spoon not stored inverted or in a protected manner.Bar area. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.Small yellow and red cutting boards.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch and bracelets.
  • 21-23-4:Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.Bar area. Corrected On-Site
  • 36-24-5:Basic - Holes in wall throughout the establishment.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top back of fryer cabinets and interior of cabinets have grease build up. Fans are soiled in walk in cooler. Vents are dusty by dishmachine area.
  • 21-44-1:Basic - Sanitizer bucket stored next to lids at servers station area.. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mac and cheese,52 f,cheese,50 f held less than four hours transferred to walk in freezer for a quick chill. Cheese,41 f,macaroni and cheese ,40 f.Repeat Violation** Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White Cutting board is stained. Iced tea holder is stained

Inspection Date: 12/4/2024

Inspection #: Visit ID: 8778917

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. In warewashing area . Operator has repairs scheduled
  • 14-11-5:Basic - Equipment in poor repair. Gaskets on walk in freezer door torn. Operator has replacement ordered
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. In front of fryer
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cool well : sour cream, cream cheese 46-47F cold holding . Less than 4hrs per operator. Operator immediately placed in cooler for temperature recovery **Corrective Action Taken**
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1 manager on duty has an expired certificate. Initials EG. 10/7/24. There is another manager on duty with a current certificate
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar

Inspection Date: 1/11/2024

Inspection #: Visit ID: 8586722

  • 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Top of the dish machine soiled . - From follow-up inspection 2024-01-11: **Time Extended**
  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler - From follow-up inspection 2024-01-11: **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen - From follow-up inspection 2024-01-11: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of microwave has accumulation of black substance/grease/food debris. Soiled, in the kitchen - From follow-up inspection 2024-01-11: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled . - From follow-up inspection 2024-01-11: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler near the cook-line. - From follow-up inspection 2024-01-11: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. In the kitchen near the cookline - From follow-up inspection 2024-01-11: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board soiled - From follow-up inspection 2024-01-11: **Time Extended**

Inspection Date: 1/9/2024

Inspection #: Visit ID: 8462168

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top of the dish machine soiled .
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch hand king food prep Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler not cooling products properly
  • 36-22-4:Basic - Floor area(s) covered with standing water. Under the cook line.
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. Soiled, in the kitchen
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled .
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler near the cook-line.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. In the kitchen near the cookline
  • 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the employee drinking from a personal drink, no handwash
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. spinach dip (54F - Cold Holding); honey butter (56F - Cold Holding); chicken wings (46F - Cold Holding) chicken in tortillas wrapped (49F - Cold Holding) operator states the product has been in the reach in cooler overnight Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spinach dip (54F - Cold Holding); honey butter (56F - Cold Holding); chicken wings (46F - Cold Holding) chicken in tortillas wrapped (49F - Cold Holding) operator states the product has been in the reach in cooler overnightWarning Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (101F - Hot Holding); butter (104F - Hot Holding), operator reheated and rechecked the butter new temp 140F Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board soiled

Inspection Date: 8/2/2023

Inspection #: Visit ID: 8377614

  • 14-24-4:Basic - Beverage/ice dispensing lever or filling device on equipment used by employees to refill customer drinks allows contamination of the lip-contact surface during normal use. At the bar area
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers in the kitchen
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets inside reach in coolers in the kitchen . Exterior of all equipment soiled
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. In the kitchen
  • 36-27-5:Basic - Wall slightly soiled with accumulated grease, food debris, and/or dust.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board slightly soiled