Longhorn Steakhouse #5415

1360 W 49 St Bldg 2, Hialeah, FL 33012 · Permanent Food Service · License 2333292

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Sep 24, 2026 (6 weeks ago)

What drove the grade

Roach activity present as evidenced by live roaches found.High priority · fixed by the Sep 24 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 23 routine inspection
2 high priority (fixed by the Sep 24 follow-up), 2 intermediate (1 fixed on the spot), 9 basic
-20
Safety score80

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

Inspection history

1 inspection · 2 visits

Sep232026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitSep 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Basic
What was still cited
Basic2
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Still observed.
  More time given
Official report, on the Florida DBPR website
First visitSep 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 2 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority2
- Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
  Coached employee on proper procedures.
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  Observed 1 live roach on floor at cook line.
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed cooked rice prepared onsite and held more than 24 hours not properly date marked at walk in cooler. Operator dated during inspection.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed discarded food inside hand wash sink next to dishwashing area.
Basic9
- 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.
  Observed scoop handle touching rice on white bin container across walk in cooler. Employee stored properly.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Observed employee engaging food preparation at cook line not wearing a beard guard.
  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed employee engaging food preparation wearing a watch at cook line.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed under green cutting board at preparation area. Employee removed.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed soiled with black mold like substance on ice machine.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled with food debris gasket on unit at cook line.
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Observed slow draining water on hand wash sink next to dishwashing area.
- Code 33, Garbage and refuse: Garbage on the ground and/or pad around dumpster.
  Observed discarded cardboard on ground.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.