Longhorn Steakhouse 5686
5877 State Hwy 100 E, Palm Coast, FL 32164 · Permanent Food Service · License 2800925
What drove the grade
Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Sep 29 complaint inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate (1 repeat), 1 basic-14
- Safety score86
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 visitSep 29, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined.
See stop sale. Observed portion containers of butter on counter not time stamp.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in salad bar reach in cooler less than 4 hours cut tomatoes (51°F - Cold Holding); cut lettuce (60°F - Cold Holding); shredded cheese (63°F - Cold Holding) operator placed in walk in freezer to rapidly get down to proper temperature recheck all temperatures 41°F and below and refrigeration tech showed up during inspection to fix unit.
Fixed on the spot
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 and the time removed from temperature control cannot be determined.
See stop sale. Observed portion containers of butter on counter not time stamp. Operator discarded and put out new butter with time stamp.
Fixed on the spot
Intermediate1
Code 27, Water source: Handwash sink does not provide water through a mixing valve or combination faucet.
Observed hand washing sink at left entrance of kitchen only has one supply hose and no mixing valve.
Repeat violation
Basic1
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employee on cookline engaging in food preparation with watch and wrist band on.
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.
- Stop sale
- An order that the food can’t be sold or served.