LONGHORN STEAKHOUSE #5055 Inspection – June 6, 2025

High Priority 1

#9High Priority03A-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**

Corrected On-SiteRepeat Violation

Intermediate 1

#10Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. White Cutting board is stained. Iced tea holder is stained

Basic 8

#1Basic24-05-4

Basic – Clean muddler,strainer,spoon not stored inverted or in a protected manner.Bar area. **Corrected On-Site**

Corrected On-Site

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.Small yellow and red cutting boards.

#3Basic13-07-4

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch and bracelets.

#4Basic21-23-4

Basic – Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.Bar area. **Corrected On-Site**

Corrected On-Site

#5Basic36-24-5

Basic – Holes in wall throughout the establishment.

#6Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**

Corrected On-Site

#7Basic23-03-4

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.

#8Basic21-44-1

Basic – Sanitizer bucket stored next to lids at servers station area.. **Corrected On-Site**

Corrected On-Site

Florida Food Watch