LONGHORN STEAKHOUSE OF WPB
6841 OKEECHOBEE BLVD, West Palm Beach FL 33411 · 561.688.1700
Last inspected Jul 15, 2026 · 8 visits since October 2023
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At tall reach in cooler - raw ground beef stored over raw beef- operator removed and stored properly.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, cheese sauce (121F - Hot Holding). Operator stated item held out of temperature approximately 30 minutes. Advised operator to reheat item to 165F. Operator placed item into microwave to reheat.
Equipment and utensils not properly air-dried - wet nesting. At clean dish rack, bowls stored, not properly air dried. Wet nesting. Operator corrected.
Unwashed fruits/vegetables stored with ready-to-eat food. At cook line low boy, unwashed produce-Strawberries stored over butter balls. Operator stored correctly.
A return visit. The problems from the previous inspection had been dealt with.
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line - fries 123F- hot holding- food left out on counter- food out of temperature for 15 minutes- operator discarded.
Dead roaches on premises. At dry storage area - approximately 2 dead roaches in roaches in trap- operator removed.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At tall reach in cooler - raw ground beef stored over raw beef- operator removed and stored properly.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler by cookline- cooked rice 60F at 10:50 to 60F at 11:05( cooling since 10:00), cut tomatoes 49F at 10:50 to 55F at 11:05( cooling since 10:00)- at current rate of cooling food will not reach 41F within remaining. time- operator placed in walk in cooler to quick chill.
Wiping cloth sanitizing solution stored on the floor- operator moved off floor.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Wet wiping cloth not stored in sanitizing solution between uses. Soiled / wiping cloth stored on pre counter - operator removed.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm)- operator corrected to 200ppm.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline-sliced cheese 46F- cold holding- food not prepared or portion today- food out of temperature for 30 minutes- operator removed to reach in freezer.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At back prep area - employee cutting asparagus grabbed soiled trash can- then proceeded to continue cutting asparagus- no handwash- educated operator- employee washed hands and changed gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw salmon stored over corn- operator moved to lower shelf.
No handwashing sign provided at a hand sink used by food employees- by hostess station- operator provided.
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.