DirtyFLRestaurant Inspection Data

LONGHORN STEAKHOUSE #5055

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

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 4 health inspection reports

All Inspection Reports

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