Longhorn Steakhouse #5653
Last inspected: Jan 29, 2026
82
Score
Longhorn Steakhouse #5653 appears in inspection records 14 times, starting in 2022. The newest entry in the record is dated Jan 29, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited four times.
Among Orange City restaurants, the typical score is 76; Longhorn Steakhouse #5653 is comfortably above that bar. The record reflects steady performance over time.
14
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
82
Jul 8, 2025
Complaint Full
2 critical violations. 3 minor violations.
View 5 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
61
Mar 25, 2025
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -In walk in cooler chicken wings (57F - Cooling), placed overnight. 2- trays placed on rolling rack. Operator instructed to discard. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-03-25: **Time Extended**
03D-02-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-03-25: **Time Extended**
01B-36-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Kitchen Placed on shelf , raw bacon (62F - Cold Holding)/15 minutes operator placed in cold holding unit. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-03-25: **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front line garlic butter (112F - Hot Holding, less than 4 hours. Operator instructed to reheat . **Corrective Action Taken** **Warning** - From follow-up inspection 2025-03-25: **Time Extended**
03B-01-6
Basic - - From initial inspection : Basic - No copy of latest inspection report available. **Warning** - From follow-up inspection 2025-03-25: **Time Extended**
51-18-6
52
Mar 11, 2025
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Kitchen Placed on shelf , raw bacon (62F - Cold Holding)/15 minutes operator placed in cold holding unit. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -In walk in cooler chicken wings (57F - Cooling), placed overnight. 2- trays placed on rolling rack. Operator instructed to discard. **Corrective Action Taken** **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. **Corrective Action Taken** **Warning**
01B-36-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front line garlic butter (112F - Hot Holding, less than 4 hours. Operator instructed to reheat . **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - No copy of latest inspection report available. **Warning**
51-18-6
47
Oct 2, 2024
Complaint Partial
No violations found.
100
Sep 25, 2024
Complaint Partial
2 minor violations.
View 2 violations
Basic - Soiled floors/carpeting, in dining room area , food debris,. Bar area floor by drain soiled with dirt. **Warning**
36-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table booths dining room area soiled with food debris. -cooking equipment , soiled with grease. -sides of cooking equipment, soiled with food debris and grease.
23-03-4
90
Sep 20, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen refrigerated drawers shredded cheese (45-50F - Cold Holding); macaroni and cheese (50F - Cold Holding) 15 minutes. Operator relocated to another cold holding unit. **Corrective Action Taken**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Salamander soiled with food debris., sides of fryers soiled with food debris .
23-03-4
70
Feb 28, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline make table unit brown gravy (44-49F - Cold Holding)/1.5 hours ; cooked wings (51F - Cold Holding)/2 hours ; Placed in unit to cool.
03A-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of cooking equipment , fryer and flat top soiled food debris. . -cooking equipment soiled with food debris l
23-03-4
82
Oct 2, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. **Warning** - From follow-up inspection 2023-10-02: **Time Extended**
14-69-4
95
Sep 29, 2023
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Bar Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing until dishmachine is repaired and sanitizing properly. Operator is using inside dish machine. . **Repeat Violation** **Warning**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline refrigerated drawers spinach dip (49F - Cold Holding); blue cheese (47F - Cold Holding); feta cheese (47F - Cold Holding); macaroni and cheese (47F - Cold Holding);placed overnight .Operator instructed to discard. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**
53B-13-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Basic - Ice buildup in walk-in freezer. **Warning**
14-69-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Missing drain plug at dumpster. **Repeat Violation** **Warning**
33-11-4
45
May 24, 2023
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Proper Sanitizer Contact Time and Concentration
FL-33
Toilet Rooms Maintained
FL-53
86
May 23, 2023
Complaint Full
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. O ppm. **Corrected On-Site** **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Kitchen makeline units macaroni and cheese (45F - Cold Holding); shredded cheese (45F - Cold Holding);3 hours. shredded cheese (52F-Cold Holding)diced tomatoes (57F - Cold Holding); 3 hours. Operator placed ice. Walk in cooler -ribs (47F - Cold Holding)/30 minutes. Rice cooling above it. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Corrected On-Site** **Warning**
29-42-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Basic - Missing drain plug at dumpster. **Repeat Violation** **Warning**
33-11-4
55
Apr 10, 2023
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Walk in cooler Onion soup 45F/ 10 minutes . Operator recently returned to unit. **Corrective Action Taken**
03A-02-5
Basic - Cookline wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Current Hotel and Restaurant license not displayed. License is not on site. **Corrected On-Site**
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food workers wearing' watch and bracelets at bar, scooping ice . **Corrected On-Site**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Food worker has no hair restraints while preparing food. **Corrected On-Site**
13-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Salamander soiled with food debris.
22-08-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ventilation hood is soiled with grease.
23-03-4
Basic - Single-service articles improperly stored. Box of take out containers stored on outside shed floor.
25-05-4
58
Dec 22, 2022
Food-Licensing Inspection
2 critical violations. 1 major violation.
View 3 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Bar and kitchen dish machines .
22-57-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to outside hose bibb. **Corrected On-Site**
29-34-4
Intermediate - No soap provided at handwash sinks. **Corrected On-Site**
31B-03-4
67
Frequently Asked Questions
When was Longhorn Steakhouse #5653 last inspected?
The most recent health inspection at Longhorn Steakhouse #5653 on file is from Jan 29, 2026. The public record contains 14 inspections in total.
What is the most common violation at Longhorn Steakhouse #5653?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Longhorn Steakhouse #5653.
How does Longhorn Steakhouse #5653 compare to other restaurants in Orange City?
Longhorn Steakhouse #5653 most recently scored 82 out of 100, which is higher than the Orange City average of 76.
Has Longhorn Steakhouse #5653's inspection record improved over time?
Results have been roughly steady. Inspections at Longhorn Steakhouse #5653 have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Longhorn Steakhouse #5653 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Longhorn Steakhouse #5653 inspected?
Based on the inspection history on file, Longhorn Steakhouse #5653 is inspected around five times per year on average.
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