LONGHORN STEAKS OF WATERFD LKS 5133
309 N ALAFAYA TRL, Orlando FL 32828 · 407.482.2100
Last inspected Apr 27, 2026 · 8 visits since October 2023
MAR 24
SEP 24
MAR 25
OCT 25
APR 26
▼ IMPROVING
5 inspections trending up, 14 points better than where it started.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Blue cheese crumble from 3-05 expired 3-11.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022050413 | Jul 22, 2022 | Nov 8, 2022 | $200 |
Inspection history
8 visits, newest first
Apr 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
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
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.
Buildup of food debris/soil residue on equipment door handles. Throughout kitchen equipment.
Floor soiled/has accumulation of debris. Throughout kitchen corner.
Show the remaining 3 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in standing water 75f. Operator reheat water to 135f.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored over clean asparagus. Operator switch it.
Oct 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Cutting board has cut marks and is no longer cleanable. White cutting board at the kitchen.
Floor soiled/has accumulation of debris. Throughout kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in freezer and bottom table at the kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
Mar 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
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.
Buildup of food debris/soil residue on equipment door handles. Throughout kitchen equipment.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate at the storage area.
Floor soiled/has accumulation of debris. Throughout kitchen equipment and.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on the grill handle at the kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at the kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment and walk-in cooler shelves.
Mar 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
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.
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.
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.
Buildup of food debris/soil residue on equipment door handles. Throughout kitchen equipment.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate at the storage area.
Floor soiled/has accumulation of debris. Throughout kitchen equipment and.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on the grill handle at the kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at the kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment and walk-in cooler shelves.
Sep 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
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.
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.
Non-pitting surface rust on food-contact equipment. Reach-in cooler at the kitchen area the one have the lobster tails.
Accumulation of lime scale on the inside of the dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate at the server station.
Cutting board has cut marks and is no longer cleanable. Small one at the kitchen area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee cutting lettuce wearing watch.
Floor soiled/has accumulation of debris. Throughout kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods.
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.
Mar 15, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate11 Basic
Show 14 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Blue cheese crumble from 3-05 expired 3-11.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Blue cheese crumble from 3-05 expired 3-11.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee working at the girl touched the meat with the gloves then changed the gloves to change the task for touching box of plastic rap to cover a ready to eat food without washing hand. Manager correct him to wash his hand between task.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. The hoods.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate at the storage area. Silver Forks at the storage rack.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at the cook line wearing watch. The dishwasher lady wearing a watch.
Employee with no beard guard/restraint while engaging in food preparation. 2 employees.
Employee with no hair restraint while engaging in food preparation. Manager at the cook line no hair restraint. Server without a hair restraint or even a hair tie serving the food.
Floor soiled/has accumulation of debris. Throughout establishment and specially inside the walk-in freezer.
In-use knife/knives stored in cracks between pieces of equipment. At the bar area.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottle of water and protein shake at reach-cooler front area.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment.
Wet mop not stored in a manner to allow the mop to dry.
Oct 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
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
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
Food-contact surface soiled with food debris, mold-like substance or slime. Scoop handle in superbreader bin on cookline
Floor not cleaned when the least amount of food is exposed. At bar
Oct 5, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
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
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
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
Food-contact surface soiled with food debris, mold-like substance or slime. Scoop handle in superbreader bin on cookline
Floor not cleaned when the least amount of food is exposed. At bar
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.