Longhorn Steakhouse #5624
9050 SW 136 St, Miami, FL 33176 · Permanent Food Service · License 2333146
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 Jul 31 routine inspection1 high priority (no follow-up needed), 1 intermediate, 9 basic (3 repeats)-18
- Safety score82
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 visitJul 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.
11 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 mac and cheese (45°F - Cold Holding); bordelaise sauce (45°F - Cold Holding) inside reach in cooler across cook line. As per operator for less than 2 hours.
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed employee training expired for Ana H, 5/22/2026.
Basic9
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed bucket of pickles stored on floor inside walk in cooler. Operator properly stored bucket.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler/freezer shelves with rust that has pitted the surface.
Observed reach in freezer with rusted shelves next to fry station.
Repeat violation
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler across cook line with ambient temperature 45°F.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed interior of broiler soiled with food debris.
Reach-in cooler interior/shelves have accumulation of soil residues.
Observed interior of all reach in coolers on cook line heavily soiled with grease buildup and mold like substances.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler gaskets soiled at cook line. Observed heavy grease buildup underneath grills on cook line.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed standing water in bottom of grill drawer reach in coolers.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed standing water on floor in dish area.
Repeat violation
Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall soiled behind cook line.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.