Longhorn Steakhouse #5055

5351 W Irlo Bronson Mem Hwy, Kissimmee, FL 34746 · Permanent Food Service · License 5906365

A
Grade A
Safety score 96 of 100
Latest visit: Oct 27, 2026 (11 days ago)

What drove the grade

Equipment in poor repair.Basic · 3 other violations

How the score was calculated

  • Starting score100
  • Violations at the Oct 27 routine inspection
    4 basic
    -4
  • Safety score96

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

Inspection history

1 inspection · 1 visit

Routine inspection

4 violations found
  1. First visitOct 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:

    • 4 Basic
    What the inspector cited

    Basic4

    • 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.

      Handle of scoop in cheese on cook line make table. Operator placed upright.

      Fixed on the spot

    • Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.

      Gasket of walk-in freezer torn.

    • Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.

      Standing water by ice machine, near dry storage closet, and underneath bar table with drink bottles. Operator cleaned up.

      Fixed on the spot

    • Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

      Employee bag on top of box of mustard in dry storage closet by ice machine. Operator removed.

      Fixed on the spot

    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.

Most cited

In-use utensils properly stored1
Food-contact surfaces designed and maintained1
Floors, walls, ceilings and ventilation1
Employee personal belongings1