LONGHORN STEAKHOUSE #5410 Inspection – October 19, 2026

High Priority 2

#8High Priority22-41-4

High Priority – Bar 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.

#9High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station sour cream (44F to 40F – Cold Holding) over fill line and no ice bath. **Corrective Action Taken**

Corrective Action Taken

Intermediate 1

#10Intermediate02C-03-5

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half n half at bar

Basic 7

#1Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack stored with clean linens. Purse and drink with single service items.

#2Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting. Large bulk containers

#3Basic23-03-4

Basic – Hand sink on the cook line by the bag n box station heavily soiled with grease residue. Prep line also had heavy food debris in hand sink.

#4Basic14-11-5

Basic – Hood filters not tight fitting. Rusted shelves in under counter dessert cooler on the cook line.

#5Basic10-01-5

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop with handle in contact with flour. Scoop with in contact with diced cucumber. **Corrected On-Site**

Corrected On-Site

#6Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler. By bar and ice bins.

#7Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. **Corrected On-Site**

Corrected On-Site

Florida Food Watch