Longhorn Steakhouse of Ft
Last inspected: Mar 2, 2026
55
Score
The health department has logged nine inspections at Longhorn Steakhouse of Ft, the earliest from 2022. The most recent report on file is from Mar 2, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly six violations earlier in the record.
The most common issue across all inspections has been “ceiling/ceiling tiles/vents soiled”, showing up two times.
That's lower than the typical Fort Myers restaurant, which scores around 80. The inspection history reads as standard for a restaurant of this size.
9
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come onto cook line after donning uniform and touching bare body, don gloves no handwash. Spoke with employee, hands were properly washed before beginning work. **Corrected On-Site**
12A-16-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500+ppm) under microwave table. Operator diluted to 300ppm. **Corrected On-Site**
41-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Far corner cook line, blocked with speed rack. Operator cleared path for handwash sink. **Corrected On-Site**
31A-09-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Hugocsar and Luis hired more than 60 days as cooks no proof of training.
53B-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling in dishwashing area.
36-34-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust under microwave table in corner of kitchen entrance and far corner across from handwash sink.
36-27-5
55
Oct 7, 2025
Routine - Food
No violations found.
100
Oct 2, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Live, small flying insects found. 10 in far back dry storage on boxes, 12 on wall at right side entrance to kitchen closer to bar, approximately 20 under sink far right corner of bar. **Warning**
35A-02-7
Basic - Floor soiled/has accumulation of debris underneath bar equipment, soiled with debris/slime. **Warning**
36-73-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On prep table with food under microwave cook line. **Warning**
21-44-1
78
Nov 7, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Toilet Rooms Maintained
FL-53
58
Jul 9, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
64
Feb 21, 2024
Complaint Full
1 critical violation. 4 minor violations.
View 5 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in a crockpot on make table at 137 F but water is heavily soiled with food debris. Operator changed water. **Corrected On-Site**
10-05-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Build up,of grease, and mold like substance on ceiling vents on cooks line.
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system has a heavy build up of grease. Repeat from 01-31-2024 **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Inside beer cooler behind bar. Repeat from 01-31-2024 **Repeat Violation**
29-49-6
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm); operator discarded and refilled to: Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site**
21-08-4
70
Jan 31, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee loading dishes into the dish machine with gloved hands and then while wearing the same soiled gloves, unloaded the clean and sanitized dishes from the machine. Glove change and hand washing was needed. Discussed with operator the need for,hand washing and proper glove change. **Corrective Action Taken**
12A-13-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Carlos Matta 01-04-2019 and expired on 01-04-2024
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance inside soda nozzle on the inside.
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy build up of grease on exhaust hood system and filters.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves in walk in cooler rusted.
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Inside draft beer cooler behind bar.
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Next to back prep table. Repeat from 04-20-2023 **Corrected On-Site**
21-12-4
58
Apr 20, 2023
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Line cook wearing two pairs of gloves handled raw beef then removed outer pair of gloves with out washing their hands. discussed proper handwashing and glove usage with operator. Employee properly rewashed their hands. **Corrective Action Taken**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken wings(48F - Cold Holding) in flip top Reach-in-cooler on cook line.the items were portion bagged and stacked in the pan, chicken in bottom of pan was in temp. Operator moved overfilled bags to bottom of unit. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (111F - Hot Holding) in steam well on cook line in kitchen. Item was double panned and over filled. Operator split items and will reheat to 165f and ensure hot holding over 135f. Corrective action taken
03B-01-6
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser near dining room entrance to cook line not functional. Operator added stack of c fold Paper towel near hand washing sink. Corrected on site **Corrected On-Site**
31B-05-4
Basic - Accumulation of lime scale on the inside of the dishmachine. Top of Dish Machine also soiled.
16-23-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Line cook preparing food with hairnet partially covering their head not effectively worn. Hair net usage was corrected to be effective, corrected on site. Chef working on cook line handling food with a significant beard, no beard guard. No beard guards in establishment, operator stated they are ordered. **Corrective Action Taken**
13-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Butter scoop in standing water on expo line. Operator removed scoop. Corrected on site **Corrected On-Site**
10-07-4
Basic - Open dumpster lid. Dumpster lid open. Operator closed. Corrected on site **Corrected On-Site**
33-16-4
Basic - Stored food not covered. Pan of cooked potatoes and sweet potatoes on top shelf of speed rack in Walk-in-cooler not covered. Operator covered. Corrected on site
08B-12-5
Basic - Unclean building components, attachments or fixtures. Bar Walk-in-cooler fan cover soiled with black mold like substance.
36-50-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on back prep table. Corrected on site **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Large bin of white powdery substance next to ice machine no label. Operator added label. Corrected on site **Corrected On-Site**
02D-01-5
39
Oct 24, 2022
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Sewage and Wastewater Properly Disposed
FL-27
Food Contact Surfaces Clean and Sanitized
FL-22
61
Frequently Asked Questions
When was Longhorn Steakhouse of Ft last inspected?
The most recent health inspection at Longhorn Steakhouse of Ft on file is from Mar 2, 2026. The public record contains nine inspections in total.
What is the most common violation at Longhorn Steakhouse of Ft?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited two times, more than any other issue at Longhorn Steakhouse of Ft.
How does Longhorn Steakhouse of Ft compare to other restaurants in Fort Myers?
Longhorn Steakhouse of Ft most recently scored 55 out of 100, which is lower than the Fort Myers average of 80.
Has Longhorn Steakhouse of Ft's inspection record improved over time?
Yes. Recent inspections at Longhorn Steakhouse of Ft have averaged around three violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Longhorn Steakhouse of Ft means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Longhorn Steakhouse of Ft inspected?
Based on the inspection history on file, Longhorn Steakhouse of Ft is inspected around three times per year on average.
Nearby Restaurants