Longhorn Steakhouse #5410
255 Palm Bay Road, Melbourne, FL 32904 · Permanent Food Service · License 1506304
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 19 complaint inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate, 7 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitOct 19, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Wait station sour cream (44°F to 40°F - Cold Holding) over fill line and no ice bath.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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.
Intermediate1
Code 02, Labeling, date marking and consumer advisory: 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
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Fixed on the spot
Code 10, In-use utensils properly stored: 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.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Hood filters not tight fitting.
Rusted shelves in under counter dessert cooler on the cook line.
Code 23, Non-food contact surfaces clean: 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.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Large bulk containers
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
By bar and ice bins.
Code 40, Employee personal belongings: 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.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.