LONGHORN STEAKHOUSE 5147
4401 ROOSEVELT BLVD, Jacksonville FL 32210 · 904-388-5520
Last inspected Jul 14, 2026 · 11 visits since November 2023
APR 25
JUL 25
OCT 25
MAY 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed; 2 flying insects in back prep area of kitchen. 5 flying insects in bar area near drink well and syrups.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jul 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority1 Intermediate3 Basic
What the inspector wrote — 10 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed 2 pans of cooked rice at temperatures of 45-52F stored in walk-in cooler speed rack. Speed rack located directly beneath fan unit in walk-in cooler and not in direct air flow. Label and person in charge stated rice was cooked, placed on sheet pan, then placed on speed rack in walk-in cooler day prior and not removed from walk-in cooler for any reason. Cooked rice (45-52F - Cooling)
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed 2 pans of cooked rice at temperatures of 45-52F stored in walk-in cooler speed rack. Speed rack located directly beneath fan unit in walk-in cooler and not in direct air flow. Label and person in charge stated rice was cooked, placed on sheet pan, then placed on speed rack in walk-in cooler day prior and not removed from walk-in cooler for any reason.
Spray hose at dish sink lower than flood rim of sink. Observed spray hose hanging directly in dish sink and below flood rim of sink near dish machine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 4 pans of portioned cooked wings at temperatures of 45-54F stored in walk-in cooler. Person in charge stated wings were cooked and cooled day prior in walk-in cooler. Wings were then portioned and returned to walk-in cooler but walk-in cooler door had been left open within past 1 hour. Cooked wings were located in close proximity to walk-in cooler door. Wings were placed in walk-in freezer for rapid cooling. Cooked wings (45-54F - Cold Holding)
Show the remaining 6 findings ▾
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Observed 2 bags of cut lettuce at temperatures of 48-53F stored in walk-in cooler. Label and person in charge stated lettuce was cut day prior, placed in bags, and placed in walk-in cooler then stored over night. Per person in charge lettuce was not removed from walk-in cooler for any reason since placement.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed 2 bags of cut lettuce at temperatures of 48-53F stored in walk-in cooler. Label and person in charge stated lettuce was cut day prior, placed in bags, and placed in walk-in cooler then stored over night. Per person in charge lettuce was not removed from walk-in cooler for any reason since placement. Cut lettuce (48-53F - Cooling)
Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice scoop stored in blue scoop holder with moisture and residue at bottom. Holder is attached on side of ice machine closest to bar area.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored on bottom shelf near walk-in cooler.
Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored on drying rack near dish machine.
Packaged foods not properly protected from cuts when the case-overwrap is opened. Observed employee slicing ground beef log into individual patties with plastic wrapping still in tact around meat. Meat is being sliced into individual portions and per employee the plastic was left on to help maintain the mold and shape. Knife was slicing directly through exterior plastic wrapping during prep. Inspector educated team on potential risks of not removing plastic before slicing.
May 29, 2026Inspection Completed - No Further ActionComplaint Investigation
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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut lettuce at temperatures of 48-51F stored in plastic bags in walk-in cooler. Person in charge stated lettuce was cut day prior then bagged and placed in walk-in cooler. Employee stated lettuce is placed in water with ice once cut, but then spun dry and no evidence lettuce reached 41F prior to being bagged and placed in walk-in cooler. During conversation person in charge voluntarily discarded lettuce. Cut lettuce (48-51F - Cooling)
Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored next to dish machine on drying rack.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed surface area around piping and order screens soiled with grease on cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Observed grease build up on wall behind cook line.
Oct 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Live, small flying insects found Observed; 2 flying insects in back prep area of kitchen. 5 flying insects in bar area near drink well and syrups.
Spray hose at dish sink lower than flood rim of sink. Observed spray house hanging below flood rim of sink in dish area. Explained to manager to either add a device to life hose or add a vacuum breaker to hose bibb.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed food build up in bottom of blue ice scoop holder on ice machine closest to bar area. Person in charge had interior cleaned.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored on prep table in back kitchen area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee on cook line engaging in food preparation while wearing a watch.
Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored on drying rack in dish area.
Grease on the ground and/or pad around grease receptacle. Observed grease on ground around grease receptacle at rear of establishment.
Hood filter missing from automatic fire suppression/exhaust system. Observed missing hood filter on cook line closest to dish area.
Jul 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw chicken, change gloves without washing hands, then cut ready to eat cooked chicken. Inspector educated employee proper handwashing procedures.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw salmon stored over ready to eat soups in walk-in freezer. Not all food items in original commercial packaging. Person in charge rearranged food items to proper storage levels.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Observed 3 pans of cooked rice with temperatures of 48-51F stored in walk-in cooler. Employee stated cooked rice is cooled in walk-in cooler then removed to be bagged and portioned then returned to walk-in cooler. Rice was bagged and prepped more than 4 hours prior.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed 3 pans of cooked rice with temperatures of 48-51F stored in walk-in cooler. Employee stated cooked rice is cooled in walk-in cooler then removed to be bagged and portioned then returned to walk-in cooler. Rice was bagged and prepped more than 4 hours prior. Cooked rice (48-51F - Cooling)
Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple amber containers with visible black residue on bottom stored with clean containers on drying rack in dish area.
Cutting board has cut marks and is no longer cleanable. Observed red cutting board with grooves and no longer smooth and easily cleanable stored on bottom shelf of prep table near walk-in cooler.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed; 1 employee on cook line engaging in food preparation while wearing a watch. Multiple servers who prepare salads and dressings while wearing bracelets.
Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored on drying rack near three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket on walk-in cooler doors.
Plumbing system in disrepair. Observed spray hose faucet held together with a zip tie in dish area.
Apr 9, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 7 high priority.
7 High priority4 Intermediate11 Basic
Show 22 findings ▾
Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed one employee on cook line cough into wrist area while wearing gloves then begin in food preparation without washing hands. Inspector educated employee proper handwashing procedures.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee on cook line handle raw chicken then handle clean soup bowl to prepare soup for service. Inspector educated employee proper handwashing procedures.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on cook line wipe brow with wrist while wearing gloves then handle ready to eat salmon. Inspector educated employee proper handwashing procedures.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed bordelaise, Mac and cheese, and shredded cheese at temperatures of 59-62F stored in reach in cooler between fryers and grill station. Person in charge stated food items had been in reach in cooler overnight. Person in charge discarded food items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bordelaise, Mac and cheese, and shredded cheese at temperatures of 59-62F stored in reach in cooler between fryers and grill station. Person in charge stated food items had been in reach in cooler overnight. Person in charge discarded food items. Bordelaise, Mac and cheese, shredded cheese (59-62F - Cold Holding) Ambient reach in cooler temperature (63F)
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb with splitter missing a vacuum breaker on the non-chemical side. Person in charge instructed employee to move chemical hose to other side so current vacuum breaker on splitter can be used.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket with quatanery ammonium solution testing at 400ppm stored at prep sink in rear of kitchen. Person in charge diluted with water. Sanitizer Bucket (Quaternary 400ppm)
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed container of butter with no date marking person in charge stated had been opened some time day before but more than 24 hours prior.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple cutting boards stored on prep sink with dark stains.
Handwash sink used for purposes other than handwashing. Observed cooked chicken piece in drain of hand wash sink next to ice machine. Person in charge discarded chicken piece.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with yellow chemical person in charge stated was sanitizer.
Cutting board has cut marks and is no longer cleanable. Observed cutting boards with grooves and no longer smooth and easily cleanable stored on prep sink at rear of kitchen.
Duct tape used to repair nonfood-contact surface. Observed; duct tape used to repair ice scoop holder next to ice machine. Duct tape used to repair spray hose at spray sink next to dish machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys stored next single service items and above bagged croutons at bar entrance area.
Employee with no hair restraint while engaging in food preparation. Observed one employee on cook line with no hair restraint. Person in charge provided hair restraint to employee.
Equipment and utensils not properly air-dried - wet nesting. Observed amber colored containers stacked on top of each other with visible moisture and unable to air dry. Containers were stored on drying rack in dish machine area.
Equipment in poor repair. Observed white containers in disrepair stored on drying rack in dish machine area. Person in charge voluntarily discarded.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use service utensils stored in standing water less than 135F. Water well was located on cook line across from grill station. Person in charge turned on running water.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light missing protective end cover and exposing bulb in dry storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters above grill and fryer stations.
Old labels stuck to food containers after cleaning. Observed old labels stuck to clean containers stored on drying rack in dish machine area.
Working containers of food removed from original container not identified by common name. Observed unlabeled container of a white and brown powdery substance mixture. Person in charge stated it was house made cinnamon sugar mix.
Aug 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed; one flying insect in dry storage area by potatoes. Two flying insects by back door near mop sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese in flip top cooler on cook line above fill line at 56F. Person in charge stated it was moved recently and relocated it to reach in cooler below. Retemped sliced cheese 1.5 hours later at 41F. Observed tray of cooked sweet potatoes on speed rack with uncooked potatoes. Person in charge stated they were baked the day before. Sliced cheese, sliced cheese retemp 1.5 hours (56, 41F - Cold Holding) Cooked sweet potatoes (75-76F - Cold Holding)
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut tomato and cut lettuce in walk-in cooler at back of shelf at 45-46F person in charge indicated was cut 5 hours prior. Tomatoes and lettuce were in pans with plastic wrap over them. Cut lettuce, cut tomato (45-46F - Cooling)
Food-contact surface soiled with food debris, mold-like substance or slime. Observed debris in oven on cook line. Observed grease build up on fryers. Observed broiler on cook line with grease and debris build up.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles and walls in cook line area.
Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards on cook line and by three compartment sink with grooves and not easily cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee car keys in cabinet stored with single service items under point of sale computer at kitchen entrance. Observed employee cell phone on prep station near walk-in cooler. Person in charge moved items to appropriate storage area.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign in women's restroom. Person in charge was provided sign to post.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler on cook line with flip top. Observed soiled handle on walk-in cooler.
Single-service articles improperly stored. Observed boxes of single service items plastic cups on floor in dry storage area near prep station. Person in charge moved boxes to shelves.
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 13 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on cook line wiping raw chicken fluids off counter with a rag and bare hands then immediately handling a clean cutting board without washing hands. Operator put board through dish machine.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch trash can in prep area with bare hands then immediately handled clean dishes without washing hands.
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 container that was opened over 24 hours ago was not date marked.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in bar area, did not have paper towels.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple employee phones on food prep area in kitchen. Operator removed phones from area.
Equipment and utensils not properly air-dried - wet nesting. Multiple food containers were observed wet nesting in dish area during inspection.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer build up of ice on ceiling and ground. Operator stated he will have an employee clean today.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven in kitchen cook line is soiled.
Missing drain plug at dumpster. Drain plug missing at both dumpsters.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood of flat top grill in kitchen has grease build up.
Old labels stuck to food containers after cleaning. Observed several containers in dish area in kitchen having old labels on outside of container.
Open dumpster lid. Dumpster lid open at time of inspection.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher located next to prep are and front line of kitchen in red.
Nov 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, cutting board on lettuce dicer has build up of black stains.
Clean linens stored on floor. In outside storage shed, bag of clean towels on floor. Operator moved to shelf.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In dry storage room, employee jacket stored on case of plastic lids. Operator moved to office.
Equipment and utensils not properly air-dried - wet nesting. On clean dish shelves at dish area, metal pans have wet nesting.
Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, interior of convection oven has build up,of black food debris on bottom shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over flat top and grill have grease build up.
Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, flip top reach-in cooler across from flat top, interior has build up of food debris.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, cases of unwashed asparagus stored over pans of cooked rice. Employee moved asparagus to lower shelf.
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.