LONGHORN STEAKHOUSE #5653
1212 SAXON BLVD, Orange City FL 32763 · 386-456-9301
Last inspected Aug 11, 2026 · 11 visits since September 2023
SEP 24
MAR 25
JUL 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen make table unit shredded cheese (52F - Cold Holding); spinach dip (52F - Cold Holding). Placed overnight. operator instructed to discard.
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. May 14-2026 Jennie
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. 152F, operator switched to chemical sanitizer 100 ppm chlorine.
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Monitors at cook line soiled with grease. -flour lid soiled with food debris. Operator cleaned lids,
Jan 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat Raw meat over cooked ribs in cook line Traulsen cold holding unit. Operator relocated.
Water draining onto floor surface, from bar dish machine.
Jul 8, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
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. 10 ppm. 100 ppm. operator added chlorine.
Employee dried hands on clothes/apron and continued to handle sanitized equipment. Educated operator.
Cutting board has cut marks and is no longer cleanable, in food preparation area.
Ice buildup in kitchen reach-in freezer and walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers, soiled with grease and food debris.
Standing water at cook line floor.
Mar 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
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.
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.
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.
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.
No copy of latest inspection report available.
Mar 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
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.
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.
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.
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.
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.
No copy of latest inspection report available.
Oct 2, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 25, 2024Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
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.
Soiled floors/carpeting, in dining room area, food debris,. Bar area floor by drain soiled with dirt.
Sep 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
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.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Equipment and utensils not properly air-dried - wet nesting.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Salamander soiled with food debris., sides of fryers soiled with food debris.
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
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.
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
Oct 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ice buildup in walk-in freezer.
Sep 29, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
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..
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
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.
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.
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 debris on exterior of warewashing machine.
Ice buildup in walk-in freezer.
Missing drain plug at dumpster.
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.