LONGHORN STEAKHOUSE #5357

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Inspection history

1. Feb 25, 2026

   ✕
   4 violations

   • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

2. Nov 6, 2025

   ✓

3. Feb 5, 2025

   ✕
   3 violations

   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.

4. Nov 22, 2024

   ✓

5. Mar 7, 2024

   ✓

6. Oct 3, 2023

   ✓

7. Jan 11, 2023

   ✓
   1 violation

   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

8. Feb 15, 2022

   ✕
   2 violations

   • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

9. Nov 1, 2021

   ✕
   10 violations

   • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Critical: Commercially processed precooked potentially hazardous foods are not heated to 140�F or above within two hours.
   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Non food contact surfaces of equipment not clean
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Wiping cloths dirty, not stored properly in sanitizing solutions

10. Feb 19, 2020

    ✓
    1 violation

    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

11. Aug 16, 2019

    ✓
    3 violations

    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Non food contact surfaces of equipment not clean
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

12. Feb 22, 2018

    ✕
    2 violations

    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.

13. Jun 27, 2017

    ✓
    6 violations

    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Non food contact surfaces of equipment not clean

14. Mar 20, 2017

    ✕
    7 violations

    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

15. Oct 5, 2016

    ✕
    1 violation

    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.

16. Mar 11, 2016

    ✕
    6 violations

    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
    • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

17. Sep 21, 2015

    ✓
    1 violation

    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

18. Jan 26, 2015

    ✕
    7 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Garbage storage areas not properly constructed or maintained, creating a nuisance
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

19. Sep 23, 2014

    ✓
    4 violations

    • Non food contact surfaces of equipment not clean
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

20. Feb 27, 2014

    ✓
    5 violations

    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Single service items reused, improperly stored, dispensed, not used when required
    • Pesticide application not supervised by a certified applicator
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

21. Jan 15, 2013

    ✕
    6 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

22. Apr 5, 2012

    ✕
    2 violations

    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

23. Dec 8, 2011

    ✕
    8 violations

    • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Improper use and storage of clean, sanitized equipment and utensils
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

24. Jan 3, 2011

    ✕
    5 violations

    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

25. Jul 22, 2010

    ✓
    4 violations

    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)