Longhorn Steaks of Waterfd Lks 5133
Last inspected: Apr 27, 2026
58
Score
Across the available record, Longhorn Steaks of Waterfd Lks 5133 has 10 inspections on file, the first dated 2022. The latest inspection on file is from Apr 27, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have found fewer violations than earlier ones, averaging around six violations lately and about 10 violations before that.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
2
Critical latest
0
Major latest
5
Minor latest
Inspection History
Apr 27, 2026
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold ; melted garlic butter (107F - Hot Holding); potatoes soup (111F - Hot Holding); lobster chowder (125F - Hot Holding Been at the hot hold less than hour operator forget to turn on the hot hold table and they reheat the food to 165f all of it . **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp raw (46F - Cold Holding); salmon (46F - Cold Holding); ; cooked rice (47F - Cold holding) Operator stated all the food was at the walk-in cooler and they moved to the cook line less than hour ago and they moved it to freezer to cool down second temperature shrimp raw (38f- Cold Holding); salmon (40f - Cold Holding); ; cooked rice (38f- Cold holding **Corrected On-Site**
03A-02-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored over clean asparagus. Operator switch it . **Corrected On-Site**
08B-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen equipment.
23-24-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen corner . **Repeat Violation**
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in standing water 75f. Operator reheat water to 135f . **Corrected On-Site**
10-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment. **Repeat Violation**
22-16-4
58
Oct 13, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board at the kitchen.
14-09-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen. **Repeat Violation**
36-73-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in freezer and bottom table at the kitchen. **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
36-27-5
78
Mar 7, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
67
Mar 6, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lamb shops (45F - Cold Holding); cooked potatoes (44f-cold holding)pork ribs (45F - Cold Holding); American yellow cheese (45F - Cold Holding). Operator stated that they turn off the cooler to fix it an hour ago and they just turn it back on that's why I didn't stop sale the food . **Warning**
03A-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Bess -Greco.
53B-14-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee fill a water bucket for the line from the employee hand sink at the kitchen.
31A-11-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at the kitchen.
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment and walk-in cooler shelves. **Repeat Violation**
22-16-4
Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen equipment.
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate at the storage area . **Repeat Violation**
24-05-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen equipment and. **Repeat Violation**
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on the grill handle at the kitchen.
10-20-4
52
Sep 6, 2024
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw bacon stored bottom of raw beef at the walk-in cooler . **Corrected On-Site**
08A-20-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink and the water hose at the kitchen area the one next to the employee hand sink .
29-34-4
Intermediate - Non-pitting surface rust on food-contact equipment. Reach-in cooler at the kitchen area the one have the lobster tails.
22-31-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate at the server station. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Small one at the kitchen area.
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee cutting lettuce wearing watch . **Corrected On-Site** **Repeat Violation**
13-07-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves and interior of most of bottom cooler at the kitchen area. **Repeat Violation**
22-16-4
45
Mar 15, 2024
Complaint Full
2 critical violations. 7 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
37
Oct 6, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook wiped gloved hands on dirty apron, continued with food prep. Operator coached employee on proper glove changing **Corrective Action Taken** - From follow-up inspection 2023-10-06: **Time Extended**
12A-09-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Smokey tomato butter on cookline. Operator labeled **Corrected On-Site** - From follow-up inspection 2023-10-06: **Time Extended**
03F-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Scoop handle in superbreader bin on cookline - From follow-up inspection 2023-10-06: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. At bar **Repeat Violation** - From follow-up inspection 2023-10-06: **Time Extended**
36-01-4
64
Oct 5, 2023
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook wiped gloved hands on dirty apron, continued with food prep. Operator coached employee on proper glove changing **Corrective Action Taken**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. buttermilk (44-41F - Cold Holding); cheddar stuffed mushrooms (58F - Cold Holding); sliced Gruyére (57F - Cold Holding); whipped butter (68-44F - Cold Holding); shredded cheddar (50F - Cold Holding) items on cookline in varying locations. No item out more then four hours. Operator took action to reduce temperatures **Corrected On-Site** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Smokey tomato butter on cookline. Operator labeled **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Scoop handle in superbreader bin on cookline
22-02-4
Basic - Floor not cleaned when the least amount of food is exposed. At bar **Repeat Violation**
36-01-4
55
Jan 9, 2023
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
30
Jul 20, 2022
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ); ribs (50F - Cold Holding); rice (51F - Cold Holding); shrimp (51F - Cold Holding). Manager placed in freezer to cool. hot item placed under cold holding product. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (109F - Hot Holding); mashed potatoes (97F - Hot Holding); cooked onions (119F - Hot Holding). Manager placed in oven to heat. **Corrective Action Taken** **Warning**
03B-01-6
Basic - Buildup of food debris/soil residue on equipment door handles. Hood **Repeat Violation**
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In cook area.
36-34-5
Basic - Employee with no beard guard/restraint while engaging in food preparation./ staff added beard guard. **Corrected On-Site**
13-04-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - Old labels stuck to food containers after cleaning. Manager moved to dirty. **Corrective Action Taken**
16-46-4
58
Frequently Asked Questions
When was Longhorn Steaks of Waterfd Lks 5133 last inspected?
The most recent health inspection at Longhorn Steaks of Waterfd Lks 5133 on file is from Apr 27, 2026. The public record contains 10 inspections in total.
What is the most common violation at Longhorn Steaks of Waterfd Lks 5133?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Longhorn Steaks of Waterfd Lks 5133.
How does Longhorn Steaks of Waterfd Lks 5133 compare to other restaurants in Orlando?
Longhorn Steaks of Waterfd Lks 5133 most recently scored 58 out of 100, which is lower than the Orlando average of 79.
Has Longhorn Steaks of Waterfd Lks 5133's inspection record improved over time?
Yes. Recent inspections at Longhorn Steaks of Waterfd Lks 5133 have averaged around six violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Longhorn Steaks of Waterfd Lks 5133 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 Steaks of Waterfd Lks 5133 inspected?
Based on the inspection history on file, Longhorn Steaks of Waterfd Lks 5133 is inspected around three times per year on average.
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