LONGHORN STEAKHOUSE #5327
590 N HWY 27/441, Lady Lake FL 32159 · 352.391.5505
Last inspected May 7, 2026 · 6 visits since December 2023
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Whipped butter 47f. Less than 4 hours. Manager added ice.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Dented/rusted cans present. See stop sale. -Dented can of tomatoes. Manager discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chicken breast 47f, Chicken tenders 46f. Less than 4 hours. Manager placed ice bags on product.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Potato soup 113f, Chowder 123f. Advised to reheat. Rechecked Potato soup 178f, Chowder 166f
Old labels stuck to food containers after cleaning. -On 2 metals bowls in ware wash.
Show the remaining 2 findings ▾
Plumbing system in disrepair. -Drain pipe broken under rinse basin in ware wash.
Standing water in floor drain/floor drain draining very slowly. -Under ice machine.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Cutting board has cut marks and is no longer cleanable. -Small brown bread board.
Equipment or utensils not designed or constructed in a durable manner. -Onion spoon, handled burned up.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Potato drawer.
Silverware/utensils stored upright with the food-contact surface up.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Whipped butter 47f. Less than 4 hours. Manager added ice.
Buildup of food debris/soil residue on equipment door handles. -Microwave handle on cookline.
Cutting board has cut marks and is no longer cleanable. -Lettuce chopper base.
Equipment and utensils not properly air-dried - wet nesting. -Plastic ware in warewash.
Floor tiles missing and/or in disrepair. -Under cookline.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Lowboy cooler gasket.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -By to go trays.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board at prep cooler.
Floor soiled/has accumulation of debris. -Floor drain on cookline.
Food-contact surface not smooth and easily cleanable. -Sponge used as salt applicator at bar.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Stored by to go cups.
Water leaking from pipe and/or faucet/handle. -Handsink across from walk in cooler.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Accumulation of debris on exterior of warewashing machine.
Ice buildup in reach-in freezer and/or walk-in freezer. -Ice cream freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Around microwave.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Over rear prep area.
Wall soiled with accumulated grease, food debris, and/or dust. -Rear prep area.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Cutting board has cut marks and is no longer cleanable. -White cutting board on cookline.
Exterior door has a gap at the threshold that opens to the outside.
Ice buildup in reach-in freezer and/or walk-in freezer. -Ice cream freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Cooler gaskets to right of fryers.
Silverware/utensils stored upright with the food-contact surface up.
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.