Longhorn Stkhse of Southchase 5129
12901 S Orange Blossom Trl, Orlando, FL 32837 · Permanent Food Service · License 5809629
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection2 high priority (no follow-up needed), 2 basic-8
- Safety score92
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 27, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
macaroni and cheese (47°F - Cold Holding)per operator items were in reach in cooler overnight
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
macaroni and cheese (47°F - Cold Holding)per operator items were in reach in cooler overnight
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
At dry dish storage rack
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Containers at dry dish storage
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.
- 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.