Longhorn Steakhouse

17020 US Hwy 441, Mount Dora, FL 32757 · Permanent Food Service · License 4509013

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Oct 16, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 7 other violations

How the score was calculated

Starting score100
Violations at the Oct 16 complaint inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot), 4 basic (3 repeats)
-19
Safety score81

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Oct162026

Complaint inspection

8 violations found

First visitOct 16, 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.
8 violations found:
- 4 High priority
- 4 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  -Lemon garlic butter sauce 55f, held over 4 hours. Corn 52f, cooked previous day per manager.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -Lemon garlic butter sauce 55f. Held over 4 hours.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  -Garlic butter 106f. Less than 4 hours. Manager placed in microwave to reheat.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  -Corn 52f. Cooked previous day per manager.
Basic4
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  -Walk in freezer.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  -Standing water in cooler to left of fryers.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -Reach in freezer gaskets on cook line.
  Fixed on the spotRepeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  -Plastic containers at ware wash.
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Aug312026A93Routine inspection4 violations No follow-up needed

First visitAug 31, 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.
4 violations found:
- 4 Basic
What the inspector cited
Basic4
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  In fry freezer at the end of cook line.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Reach in cooler interior at cook line Reach in cooler next to ice machine.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Reach in cooler gaskets at cook line Exterior of fry reach in freezer Reach in cooler gaskets next to ice machine.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Floor outside walk in cooler by soda boxes. Floor under racks in dry storage.
  Repeat violation
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.