LONGHORN STEAK OF ST AUGUSTINE 5098
166 SR 312, Saint Augustine FL 32086 · 904-826-4181
Last inspected Aug 10, 2026 · 7 visits since October 2023
NOV 24
MAY 25
SEP 25
MAR 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mushrooms is hot holding 131F. Person in charge reheated to 165F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 10, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed two utensil scoops in cloudy water soiled by food debris above 135F person in charge replaced water in well.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed gravy (89-119F - Hot Holding) on steak table. Person in charge placed in microwave to reheat. Product was at 180F by end of inspection.
Floor soiled/has accumulation of debris. Observed cook line soiled with food debris Person in charge had employee sweep floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed handles of bulk food storage containers on cook line soiled with food debris. Observed gaskets on cook line reach in coolers soiled with food debris.
Mar 9, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. All utensil holders have dirty water. Person in charge removed and got clean utensils and water.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry; shrimp 47F; ( - Cold Holding). Person in charge took and placed in walk in cooler.
Floor not cleaned when the least amount of food is exposed. Cook line has debris on floor. Person in charge had floor swept.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wing drawers are soiled. Person in charge cleaned drawers.
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelves rust pitted.
May 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holder soiled in bar area. Operator removed to run through dishwasher.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler with steaks on cookline soiled.
Reach-in cooler shelves with rust that has pitted the surface. Reach in coolers on cookline shelves rust pitted.
Nov 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mushrooms is hot holding 131F. Person in charge reheated to 165F.
Buildup of food debris/soil residue on equipment door handles. Door handles are soiled on steak unit and drawers.
Reach-in freezer interior/shelves have accumulation of soil residues. French fries on bottom shelf of reach in freezer.
Working containers of food removed from original container not identified by common name. Salt not labeled. Person in charge labeled.
Apr 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Records/documents for required employee training do not contain all of the required information. In house training records do not have date of birth for employees listed.
Employee with no beard guard/restraint while engaging in food preparation. On cook line employee engaging in food preparation with no beard guard.
Equipment in poor repair. In prep area, portion scale face is rusted and plastic cover is separating from face.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line, on top of broiler, soiled with grease and food debris. Also on cook line, baked potato oven is soiled with food debris
Oct 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 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. 1st time testing dish machine 10ppm. Operator reset sanitizer cycle. 2nd time tested at 50ppm.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on line had gloves on, touched shirt, did not not wash hands and change gloves. Cook washed hands and changed gloves.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. On cook line, multiple utensils kept in dirty water. Operator removed water.
Food contaminated by unsanitized equipment or utensil. See stop sale. Rubber band on tongs used for oil on grill. Operator removed rubber bands.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of shelf of silver Reach-in cooler across from salad cooler has food debris. Gaskets have food debris.
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.