LONGHORN STEAKS OF WATERFD LKS 5133
Dowden Road
Orlando, Florida, 32832
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/7/2025
High Priority
0
Intermediate
1
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen equipment. - From follow-up inspection 2025-03-07: **Time Extended**
- 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate at the storage area . Repeat Violation - From follow-up inspection 2025-03-07: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout kitchen equipment and. Repeat Violation - From follow-up inspection 2025-03-07: **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on the grill handle at the kitchen. - From follow-up inspection 2025-03-07: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at the kitchen. - From follow-up inspection 2025-03-07: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment and walk-in cooler shelves. Repeat Violation - From follow-up inspection 2025-03-07: **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed employee fill a water bucket for the line from the employee hand sink at the kitchen. - From follow-up inspection 2025-03-07: **Time Extended**
Food safety inspection conducted on 3/7/2025 revealed 7 total violations (0 high priority, 1 intermediate, 6 basic).
Inspection on 3/6/2025
High Priority
1
Intermediate
2
Basic
6
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen equipment.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate at the storage area . Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout kitchen equipment and. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on the grill handle at the kitchen.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at the kitchen.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment and walk-in cooler shelves. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lamb shops (45F - Cold Holding); cooked potatoes (44f-cold holding)pork ribs (45F - Cold Holding); American yellow cheese (45F - Cold Holding). Operator stated that they turn off the cooler to fix it an hour ago and they just turn it back on that's why I didn't stop sale the food . Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee fill a water bucket for the line from the employee hand sink at the kitchen.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Bess -Greco.
Food safety inspection conducted on 3/6/2025 revealed 9 total violations (1 high priority, 2 intermediate, 6 basic).
Inspection on 9/6/2024
High Priority
2
Intermediate
1
Basic
8
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. Repeat Violation
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate at the server station. Corrected On-Site Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Small one at the kitchen area.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee cutting lettuce wearing watch . Corrected On-Site Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout kitchen. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves and interior of most of bottom cooler at the kitchen area. Repeat Violation
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw bacon stored bottom of raw beef at the walk-in cooler . Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink and the water hose at the kitchen area the one next to the employee hand sink .
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Reach-in cooler at the kitchen area the one have the lobster tails.
Food safety inspection conducted on 9/6/2024 revealed 11 total violations (2 high priority, 1 intermediate, 8 basic).
Inspection on 3/15/2024
High Priority
3
Intermediate
0
Basic
11
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. The hoods.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate at the storage area . Silver Forks at the storage rack.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at the cook line wearing watch . The dishwasher lady wearing a watch .
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. 2 employees. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Manager at the cook line no hair restraint . Server without a hair restraint or even a hair tie serving the food .
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout establishment and specially inside the walk-in freezer. Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At the bar area . Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottle of water and protein shake at reach-cooler front area . Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment. Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Blue cheese crumble from 3-05 expired 3-11.
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Blue cheese crumble from 3-05 expired 3-11.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee working at the girl touched the meat with the gloves then changed the gloves to change the task for touching box of plastic rap to cover a ready to eat food without washing hand . Manager correct him to wash his hand between task . **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 3/15/2024 revealed 14 total violations (3 high priority, 0 intermediate, 11 basic).
Inspection on 10/6/2023
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-01-4:Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. At bar Repeat Violation - From follow-up inspection 2023-10-06: **Time Extended**
- 12A-09-4:High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook wiped gloved hands on dirty apron, continued with food prep. Operator coached employee on proper glove changing **Corrective Action Taken** - From follow-up inspection 2023-10-06: **Time Extended**
- 03F-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Smokey tomato butter on cookline. Operator labeled Corrected On-Site - From follow-up inspection 2023-10-06: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Scoop handle in superbreader bin on cookline - From follow-up inspection 2023-10-06: **Time Extended**
Food safety inspection conducted on 10/6/2023 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 10/5/2023
High Priority
3
Intermediate
1
Basic
1
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. At bar Repeat Violation
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook wiped gloved hands on dirty apron, continued with food prep. Operator coached employee on proper glove changing **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. buttermilk (44-41F - Cold Holding); cheddar stuffed mushrooms (58F - Cold Holding); sliced Gruyére (57F - Cold Holding); whipped butter (68-44F - Cold Holding); shredded cheddar (50F - Cold Holding) items on cookline in varying locations. No item out more then four hours. Operator took action to reduce temperatures Corrected On-Site Warning
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Smokey tomato butter on cookline. Operator labeled Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Scoop handle in superbreader bin on cookline
Food safety inspection conducted on 10/5/2023 revealed 5 total violations (3 high priority, 1 intermediate, 1 basic).