Logan's Roadhouse #342
5925 W Irlo Bronson Memorial Hwy, Kissimmee, FL 34746 · Permanent Food Service · License 5907990
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate, 6 basic-15
- Safety score85
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 visitOct 26, 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.
9 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, other than whole meat roast, hot held at less than 135°F.
Alfredo sauce in steam table at cook line temping 88°F, operator placed to reheat to 165°F. Chili in hot box in prep area temp in 82°F, operator placed in ice bath and cooler to cool down.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
2 small flying insects in ware wash area.
Intermediate1
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Handwashing sink at dish machine area hot water was off. Per operator, they have a leak.
Basic6
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
At end of bar. Operator 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.
Interior walls of ice machine.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets of reach-in cooler on cookline line.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
At bar entrance. Walk-in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Vents in prep area and cook line are dusty.
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.