Longhorn Steakhouse #5509
4502 14th St West, Bradenton, FL 34207 · Permanent Food Service · License 5105573
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 Aug 24 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 3 basic (1 repeat)-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 24, 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 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed on top of counter with ice in main kitchen area sour cream (54°F - Cold Holding); cheese (56°F - Cold Holding). Person in charge stated it had been there for approximately 2 hours and placed in walk-in cooler
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No soap provided at handwash sink across from dishwasher area.
Person in charge filled soap dispenser.
Fixed on the spot
Basic3
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Employee put on guard and washed hands.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Fixed on the spotRepeat violation
Code 29, Plumbing and backflow prevention: Standing water in floor drain/floor drain draining very slowly back kitchen area.
Person in charge stated he has a plumber coming to fix.
Fixed on the spot
Standing water or very slow draining water in handwash sink in front kitchen area.
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.