Longhorn Steakhouse of FT
13701 S Tamiami Trl, Fort Myers, FL 33912 · Permanent Food Service · License 4604396
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Oct 2 complaint inspection1 high priority (fixed on the spot), 4 basic-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- First visitOct 2, 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 priority1
Code 22, Food-contact surfaces clean and sanitized: 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. Operator primed sanitizer. Rechecked concentration at 100 ppm.
Fixed on the spot
Basic4
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Employee put beard guard on.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed employee scooping ice with cup.
Code 36, Floors, walls, ceilings and ventilation: Floor area in front of handwash sink at end of cook line covered with standing water.
Ceiling/ceiling tiles/vents soiled with accumulated dust in restrooms.
Observed vent in men's restroom in disrepair. Operator called employee to clean and fix vents.
Fixed on the spot
Earlier inspections 1
B89Routine inspection4 violations, 2 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 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.
Cook line drop in cooler with ice shredded cheddar cheese (50°F - Cold Holding); sour cream (54°F - Cold Holding); cut tomatoes (50°F - Cold Holding) for 1 hour per operator. Operator moved foods deeper into ice and labeled for 4 hour discard.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
On cook line at entrance over single service to go containers. Operator removed.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Only handwash sink in bar is blocked for full access in far right corner. Only labeled handwash sink in bar area inaccessible near triple sink and ice bin is mostly blocked with large beer reach-in cooler and is no longer readily accessible, and can not be made accessible at time of inspection.
Repeat violation
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Shelf over pass through window with accumulation of dust and debris.
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.