Logan's Roadhouse
Last inspected: Jan 21, 2026
55
Score
Inspectors have visited Logan's Roadhouse eight times, with records going back to 2022. The latest inspection on file is from Jan 21, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have found fewer violations than earlier ones, averaging around eight violations lately and about 16 violations before that.
Looking across the full record, “time/temperature control for safety food” is the recurring theme, flagged three times.
That's lower than the typical Kissimmee restaurant, which scores around 78. The record is unremarkable in either direction.
8
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Jan 21, 2026
Complaint Full
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Personal Cleanliness
FL-40
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
55
Oct 24, 2025
Food-Licensing Inspection
4 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
82
Jun 5, 2025
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - 4 Live, small flying insects found 1 by ice machine 3 dry stock room **Repeat Violation**
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Table top reach in cooler above reach in freezer on cooks line garlic butter (50F - Cold Holding); shredded cheese (45F - Cold Holding) Spinach dip (46F - Cold Holding) Less than four hours per manager Placed in reach in freezer for temperature recovery 20 minutes later Garlic butter 37F Spinach dip 38F Shredded cheese 37F **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Table top hot holding unit commercially processed cheese sauce (125F - Hot Holding) Less than four hours per Manager Reheated in microwave was 168 F 10 minutes later Expo line house fried onions. (99 F- Hot Holding) Less than four hours per manager Advised to use time plan **Corrective Action Taken** **Repeat Violation**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb in dish room
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) meat slicer in prep kitchen 2) white cutting board above three comp sink 3) nozzles to soda station in kitchen 4) soda gun at bar
22-02-4
Intermediate - Microwave missing fan guard cover/splatter shield. 1)Grill cook side 2) expo side
14-04-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Meat prep room **Corrected On-Site**
31B-02-4
Intermediate - 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.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine in kitchen
22-20-5
Basic - Floor tiles missing and/or in disrepair. 1)Walk in cooler by door 2)walk in freezer 3) by dishwasher **Repeat Violation**
36-17-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Breading container over breading station on cooks line **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1)Gaskets of walk in cooler 2) lids of cooks line reach in cooler
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bar
22-16-4
29
Aug 22, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In the dry storage area
35A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (128F - Hot Holding) advised the operator to reheat
03B-01-6
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean equipment
24-08-4
Basic - Floor tiles missing and/or in disrepair. Near the dish area , by the 2 comp sink
36-17-5
Basic - Hole in or other damage to wall. Soiled walk in cooler, produce
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.exterior of the grill across front the meat cooler
23-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.book-bag and umbrella on the rack with single service items **Corrected On-Site**
40-06-5
58
Apr 9, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
41
Oct 16, 2023
Routine - Food
5 critical violations. 8 major violations. 22 minor violations.
View 35 violations
High Priority - 2 Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.dry storage room
35A-02-6
High Priority - Dented/rusted cans present. See stop sale. 2 in the dry storage area
01B-01-4
High Priority - Employee washed hands with no soap.
12A-20-4
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.operator reheated the products **Corrective Action Taken**
03B-15-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
Intermediate - Spray bottle containing toxic substance not labeled. Under the dm. **Repeat Violation**
41-17-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in the reach in cooler **Corrected On-Site**
02C-03-5
Intermediate - Employee applied hand antiseptic in place of washing hands as required. Observed the dish person washing hands in the dump sink, no soap .
12A-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board
22-02-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
16-32-5
Intermediate - No soap provided at handwash sink (2). **Corrected On-Site**
31B-03-4
Intermediate - Non-pitting surface rust on food-contact equipment.walk in cooler shelves
22-31-4
Intermediate - Packaged food not labeled as specified by law. Under the coffee station **Corrected On-Site**
02D-02-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Ambient air thermometer not located in the coolest part of the hot holding unit.
05-04-4
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in hot holding unit
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over the dm
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates by the coffee machine **Corrected On-Site**
24-05-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in the walk in cooler **Corrected On-Site**
06-09-1
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Book bag hanging on dry storage rack, cell phone on rack holding gravy by the WIC
40-06-5
Basic - Equipment in poor repair. Reach in hot holding unit
14-11-5
Basic - Floor soiled/has accumulation of debris. Walk in cooler freezer
36-73-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of the ice machine **Repeat Violation**
10-12-5
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Does not work
16-38-5
Basic - No handwashing sign provided at a hand sink used by food employees. By the meat walk in cooler **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the wic, hot holding unit gaskets , hood filter over the fryer
23-03-4
Basic - Old food stuck to clean dishware/utensils. Observed old food on clean dish ware
16-48-4
Basic - Old labels stuck to food containers after cleaning. Clean dish rack
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Single-service articles improperly stored. All utensils not facing the same direction
25-05-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cookline area **Repeat Violation**
36-27-5
7
Jun 8, 2023
Routine - Food
2 critical violations. 2 major violations. 12 minor violations.
View 16 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
23
Dec 14, 2022
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chili (45F - Cold Holding); potato soup (45F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potato soup (45F - Cold Holding); pasta (45F - Cold Holding) less than 4 hours ago. Placed in another unit to cool. cut tomatoes (45F - Cold Holding) Turkey (45F - Cold Holding); roast beef (45F - Cold Holding) chili (45F - Cold Holding); potato soup (45F - Cold Holding) stop sale **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Alfredo (91F - Hot Holding).staff took took to reheat. mashed potatoes (91F - Hot Holding); cooked onions (91F - Hot Holding) **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Manager placed to wash. **Corrective Action Taken**
22-02-4
Basic - Ceiling tile missing. Small hall over shams.
36-36-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Manager pulled apart containers. **Corrective Action Taken**
24-08-4
Basic - Floor area(s) covered with standing water. Staff cleaned at mop sink. **Corrected On-Site** **Repeat Violation**
36-22-4
Basic - Light not functioning. Cook line
36-62-4
Basic - Standing water in bottom of reach-in-cooler. Staff cleaned it out. **Corrected On-Site**
29-49-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
43
Frequently Asked Questions
When was Logan's Roadhouse last inspected?
The most recent health inspection at Logan's Roadhouse on file is from Jan 21, 2026. The public record contains eight inspections in total.
What is the most common violation at Logan's Roadhouse?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Logan's Roadhouse.
How does Logan's Roadhouse compare to other restaurants in Kissimmee?
Logan's Roadhouse most recently scored 55 out of 100, which is lower than the Kissimmee average of 78.
Has Logan's Roadhouse's inspection record improved over time?
Yes. Recent inspections at Logan's Roadhouse have averaged around eight violations per visit, down from roughly 16 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Logan's Roadhouse means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Logan's Roadhouse inspected?
Based on the inspection history on file, Logan's Roadhouse is inspected around three times per year on average.
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