LONGHORN STEAKS OF DAYTONA BCH 5114 Inspection – September 9, 2025

High Priority 2

#9High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse.

Stop Sale

#10High Priority03E-03-5

High Priority – Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. -Steam well cookline-Butter 97f,French onion soup 117f to 124f 2 hours 15 minutes,manager discarded

Intermediate 1

#11Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. -trash cans in front of handsink in prep area **Corrected On-Site**

Corrected On-Site

Basic 8

#1Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine. -top of dish machine

#2Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -watch on storage shelf

#3Basic13-04-4

Basic – Employee with no beard guard/restraint while engaging in food preparation.

#4Basic22-08-4

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. -2 ovens on cookline

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled over oven -burner on cookline soiled -hood filters over imperial -interior of freezer on cookline -broken glass in cooler at bar

#6Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. -by mopsink -behind ice machine -behind dish machine

#7Basic29-11-4

Basic – Water leaking from pipe and/or faucet/handle. -at mopsink

#8Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

Florida Food Watch