LOGAN'S ROADHOUSE #342
5925 W IRLO BRONSON MEMORIAL HWY, Kissimmee FL 34746 · 407-390-0500
Last inspected Jan 21, 2026 · 6 visits since October 2023
APR 24
AUG 24
JUN 25
OCT 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
4 Live, small flying insects found 1 by ice machine 3 dry stock room
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $1,160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019025581 | Apr 9, 2019 | Jun 6, 2019 | $1,160 |
Inspection history
6 visits, newest first
Jan 21, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
What the inspector wrote — 9 findingsThe state's own report →
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker currently located above splitter, advised operator that it should be at end of splitter where black hose is attached.
No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink by walk-in cooler with raw meats. Operator replaced paper towels.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above ice machine has accumulation of dust. Vent over reach-in cooler in hallway next to office.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at ice machine, operator flipped.
Show the remaining 5 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee sweater and drink container on top of reach-in coolers for steaks across from grill. Operator removed.
Floor tiles missing and/or in disrepair. In walk-in freezer. Some cracked tiles throughout kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of walk-in coolers.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach-in cooler at entrance of kitchen where sauces are held, operator discarded.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink at end of cook line by reach-in cooler with raw meats.
Oct 24, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Floor tiles missing and/or in disrepair. Cracked floor tiles in walk-in cooler.
Reach-in cooler shelves with rust that has pitted the surface. Reach-in coolers on cookline.
Standing water in bottom of reach-in-cooler. Reach-in cooler with sauces by entryway of kitchen.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons over mixed drinks in beer cooler.
Jun 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate5 Basic
Show 13 findings ▾
4 Live, small flying insects found 1 by ice machine 3 dry stock room
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Table top reach in cooler above reach in freezer on cooks line garlic butter (50F - Cold Holding); shredded cheese (45F - Cold Holding) Spinach dip (46F - Cold Holding) Less than four hours per manager Placed in reach in freezer for temperature recovery 20 minutes later Garlic butter 37F Spinach dip 38F Shredded cheese 37F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Table top hot holding unit commercially processed cheese sauce (125F - Hot Holding) Less than four hours per Manager Reheated in microwave was 168 F 10 minutes later Expo line house fried onions. (99 F- Hot Holding) Less than four hours per manager Advised to use time plan
Vacuum breaker missing at hose bibb in dish room
Food-contact surface soiled with food debris, mold-like substance or slime. 1) meat slicer in prep kitchen 2) white cutting board above three comp sink 3) nozzles to soda station in kitchen 4) soda gun at bar
Microwave missing fan guard cover/splatter shield. 1)Grill cook side 2) expo side
No paper towels or mechanical hand drying device provided at handwash sink. Meat prep room
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.
Accumulation of black/green mold-like substance in the interior of the ice machine in kitchen
Floor tiles missing and/or in disrepair. 1)Walk in cooler by door 2)walk in freezer 3) by dishwasher
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Breading container over breading station on cooks line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1)Gaskets of walk in cooler 2) lids of cooks line reach in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Bar
Aug 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In the dry storage area
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (128F - Hot Holding) advised the operator to reheat
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.book-bag and umbrella on the rack with single service items
Equipment and utensils not properly air-dried - wet nesting. Clean equipment
Floor tiles missing and/or in disrepair. Near the dish area, by the 2 comp sink
Hole in or other damage to wall. Soiled walk in cooler, produce
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.exterior of the grill across front the meat cooler
Apr 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spinach Cajun sauce (58F - Cold Holding); butter blend (47F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken tenders (112-119F - Hot Holding) Less then four hours, operator discarded
Handwash sink not accessible for employee use at all times. Towel in handsink next to coffee machine
No paper towels or mechanical hand drying device provided at handwash sink. Near triple sink, at meat room
Soap dispenser at handwash sink not working/unable to dispense soap. In meat
Spray bottle containing toxic substance not labeled. Atserver station next to jukebox
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon slabs in walk-in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop at ice cream chest 81°F
No handwashing sign provided at a hand sink used by food employees. Next to coffee machine, meat room, bar area
Single-service articles not stored inverted or protected from contamination. Lids at server station
Oct 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 35 violations recorded, none serious enough to require a return visit.
5 High priority8 Intermediate22 Basic
Show 35 findings ▾
2 Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.dry storage room
Dented/rusted cans present. See stop sale. 2 in the dry storage area
Employee washed hands with no soap.
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.operator reheated the products
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in the reach in cooler
Employee applied hand antiseptic in place of washing hands as required. Observed the dish person washing hands in the dump sink, no soap.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
No soap provided at handwash sink (2).
Non-pitting surface rust on food-contact equipment.walk in cooler shelves
Packaged food not labeled as specified by law. Under the coffee station
Spray bottle containing toxic substance not labeled. Under the dm.
Accumulation of debris on exterior of warewashing machine.
Ambient air thermometer not located in the coolest part of the hot holding unit.
Buildup of food debris/soil residue on equipment door handles. Reach in hot holding unit
Ceiling/ceiling tile shows damage or is in disrepair. Over the dm
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates by the coffee machine
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in the walk in cooler
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Book bag hanging on dry storage rack, cell phone on rack holding gravy by the WIC
Equipment in poor repair. Reach in hot holding unit
Floor soiled/has accumulation of debris. Walk in cooler freezer
In-use ice scoop stored on soiled surface between uses. Ice scoop on top of the ice machine
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Does not work
No handwashing sign provided at a hand sink used by food employees. By the meat walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the wic, hot holding unit gaskets, hood filter over the fryer
Old food stuck to clean dishware/utensils. Observed old food on clean dish ware
Old labels stuck to food containers after cleaning. Clean dish rack
Reach-in cooler interior/shelves have accumulation of soil residues.
Single-service articles improperly stored. All utensils not facing the same direction
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Cookline area
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.