DirtyFLRestaurant Inspection Data

LONGHORN STEAKHOUSE #5653

Food safety records indicate LONGHORN STEAKHOUSE #5653 in ORANGE CITY has 10 inspections with a 2.8/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 10 reports on file

1212 Saxon Boulevard
Florida, 32763
Volusia County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 10 health inspection reports

All Inspection Reports

1/29/2026· 1mo ago

Visit ID: 10917218

Met Inspection Standards

1 high, 1 basic

  • 29-03-4:Basic - Water draining onto floor surface, from bar dish machine.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat Raw meat over cooked ribs in cook line Traulsen cold holding unit. Operator relocated . Corrected On-Site

7/8/2025· 8mo ago

Visit ID: 13454091

Met Inspection Standards

2 high, 4 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable , in food preparation area.
  • 14-69-4:Basic - Ice buildup in kitchen reach-in freezer and walk in freezer
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers , soiled with grease and food debris.
  • 36-22-4:Basic - Standing water at cook line floor.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 ppm. 100 ppm. operator added chlorine. Corrected On-Site
  • 12A-18-4:High Priority - Employee dried hands on clothes/apron and continued to handle sanitized equipment. Educated operator. **Corrective Action Taken**

3/25/2025· 11mo ago

Visit ID: 10796964

Met Inspection Standards

4 high, 1 basic

  • 51-18-6:Basic - - From initial inspection : Basic - No copy of latest inspection report available. Warning - From follow-up inspection 2025-03-25: **Time Extended**
  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -In walk in cooler chicken wings (57F - Cooling), placed overnight. 2- trays placed on rolling rack. Operator instructed to discard. **Corrective Action Taken** Warning - From follow-up inspection 2025-03-25: **Time Extended**
  • 01B-36-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. **Corrective Action Taken** Warning - From follow-up inspection 2025-03-25: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Kitchen Placed on shelf , raw bacon (62F - Cold Holding)/15 minutes operator placed in cold holding unit. **Corrective Action Taken** Warning - From follow-up inspection 2025-03-25: **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front line garlic butter (112F - Hot Holding, less than 4 hours. Operator instructed to reheat . **Corrective Action Taken** Warning - From follow-up inspection 2025-03-25: **Time Extended**

3/11/2025· 1y ago

Visit ID: 8895378

Follow-up Inspection Required

4 high, 1 int, 1 basic

  • 51-18-6:Basic - No copy of latest inspection report available. Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -In walk in cooler chicken wings (57F - Cooling), placed overnight. 2- trays placed on rolling rack. Operator instructed to discard. **Corrective Action Taken** Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Kitchen Placed on shelf , raw bacon (62F - Cold Holding)/15 minutes operator placed in cold holding unit. **Corrective Action Taken** 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. Front line garlic butter (112F - Hot Holding, less than 4 hours. Operator instructed to reheat . **Corrective Action Taken** Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

10/2/2024· 1y 5mo ago

Visit ID: 8898862

Met Inspection Standards
  • N/A:No Violations Were Observed

9/25/2024· 1y 5mo ago

Visit ID: 8898782

Follow-up Inspection Required

2 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table booths dining room area soiled with food debris. -cooking equipment , soiled with grease. -sides of cooking equipment, soiled with food debris and grease.
  • 36-10-4:Basic - Soiled floors/carpeting, in dining room area , food debris,. Bar area floor by drain soiled with dirt. Warning

9/20/2024· 1y 5mo ago

Visit ID: 8788024

Met Inspection Standards

1 high, 1 int, 2 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Salamander soiled with food debris., sides of fryers soiled with food debris .
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen refrigerated drawers shredded cheese (45-50F - Cold Holding); macaroni and cheese (50F - Cold Holding) 15 minutes. Operator relocated to another cold holding unit. **Corrective Action Taken**
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

2/28/2024· 2y ago

Visit ID: 8513744

Met Inspection Standards

1 high, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of cooking equipment , fryer and flat top soiled food debris. . -cooking equipment soiled with food debris l
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline make table unit brown gravy (44-49F - Cold Holding)/1.5 hours ; cooked wings (51F - Cold Holding)/2 hours ; Placed in unit to cool.

10/2/2023· 2y 5mo ago

Visit ID: 8513186

Met Inspection Standards

1 basic

  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Warning - From follow-up inspection 2023-10-02: **Time Extended**

9/29/2023· 2y 5mo ago

Visit ID: 8387032

Follow-up Inspection Required

3 high, 2 int, 3 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
  • 14-69-4:Basic - Ice buildup in walk-in freezer. Warning
  • 33-11-4:Basic - Missing drain plug at dumpster. Repeat Violation Warning
  • 22-41-4:High Priority - Bar Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing until dishmachine is repaired and sanitizing properly. Operator is using inside dish machine. . Repeat Violation Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline refrigerated drawers spinach dip (49F - Cold Holding); blue cheese (47F - Cold Holding); feta cheese (47F - Cold Holding); macaroni and cheese (47F - Cold Holding);placed overnight .Operator instructed to discard. **Corrective Action Taken** Repeat Violation Warning
  • 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. Warning
  • 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. Repeat Violation Warning