LONGHORN STEAKHOUSE OF FLEMING ISLAND
1605 CR 220, Orange Park FL 32003 · 904-278-6320
Last inspected Mar 3, 2026 · 7 visits since September 2023
FEB 24
AUG 24
MAR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut tomato in drawer across from the grill at 58F. Operator unsure when tomatoes were cut and/or placed on make line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
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. Dishmachine tested at 0ppm chlorine. Manager primed machine and retested at 100ppm chlorine.
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. Crema, being held on time controls, has no time marking. Manager states crema prepared at 3:45 and employee added time marking. Also, butter on service line being held on time controls had expired label. Manager states new butter was just brought out and label was not replaced. Employee added correct time label to butter.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing on non-chemical side of added splitter to mop sink.
Microwave missing fan guard cover/splatter shield. Fan guard missing on far right microwave on make line. Manager reinstalled fan guard.
Show the remaining 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at bar handwash sink. Manager replenished supply of towels.
Floor/wall/ceiling/ceiling vents soiled/has accumulation of debris. Walls at dishmachine, at pre-rinse area and at handwash sink in dishroom are soiled. Vent at clean pan storage rack in dishroom has dust.
Water softener salt (food) stored in a location that is not clean and dry. Water softener stored on the ground in hot water heater room. Manager moved softener off the ground.
Marked exit/path to marked exit blocked. For reporting purposes only. Back exit blocked by bagged trash and boxes. Employee cleared exit path.
Sep 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
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 cooking with gloved hands and using cell phone then continued to plate customer orders. Manager coached employee and employee removed gloves and washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut tomato in drawer across from the grill at 58F. Operator unsure when tomatoes were cut and/or placed on make line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Cut tomato in drawer across from the grill at 58F. Operator unsure when tomatoes were cut and/or placed on make line.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing on non-chemical side of added splitter.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in fries on make line, operator removed bowl.
Floor/wall/ceiling/ceiling vent soiled/has accumulation of debris. Vent in dishroom at clean storage rack is soiled. Wall around dishmachine is soiled. Walk-in freezer floor is soiled.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth solution on expo line tested at 0ppm quaternary ammonium. Employee remade solution and tested at 350ppm quaternary ammonium.
Mar 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken at breading station at 51F. Pan is in the unit but right against the fryer. Per manager chicken placed in unit approximately 3.5 hours prior. Manager voluntarily discarded raw chicken.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for Billy or Justin, both hired over 60 days.
Floor/wall/ceiling/vents soiled/has accumulation of debris. Wall to right of salad prep in kitchen and walls in dishroom are soiled. Floor under kitchen equipment, under soda machine area on service line and dishroom is soiled.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water in container beside grill at 94F. Employee removed water.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of melter with heavy grease. Char grill with debris build up.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up.
Aug 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 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. Dishmachine tested at 0ppm chlorine. Manager adjusted chemicals and retested at 50ppm chlorine.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken (51F/50F/45F - Cold Holding) and chicken quesadilla rolls (50F - Cold Holding) at breading station reach in cooler. Per operator, all products have been in the same cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Butter in kitchen at 62F. Manager voluntarily discarded. Cut tomato at 56F and rice at 47F in drawers across from char grill. Employee states both in unit overnight. Manager provided line check temperature of the rice at 35F at 11:00. Cut tomato and rice moved to another cold holding unit. Observed chicken (51F/50F/45F - Cold Holding) and chicken quesadilla rolls (50F - Cold Holding) at breading station reach in cooler. Per operator, all products have been in the same cooler overnight.
Microwave missing fan guard cover/splatter shield. Fan guard on far right microwave in kitchen is missing.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen hand wash sink. Operator replenished towels.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue liquid on wall at mop sink. Manager identified as multi surface cleaner and labeled.
Floor/wall soiled/has accumulation of debris. Back wall, sides and top of where garbage can is stored in kitchen between the steam table and flip top reach in cooler is soiled. Floors under soda machine on service line and under shelving in dry storage by the ice machine are soiled. Wall to right of salad flip top reach in cooler in kitchen is soiled. Dishmachine pre-rinse area wall on top and bottom of table is soiled. Wall across from mop sink is soiled.
Hole in or other damage to wall. Wall damaged with holes present on right side in water heater/water softener room
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of wall mounted melter/oven has accumulation of debris/food.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Right side of hood filters have grease build up.
Feb 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Walls to the right of the reach in cooler across from breading station, wall behind grills, around mop sink area are soiled. Vent above drying rack in dish room is dusty.
Employee with no beard guard/restraint while engaging in food preparation. No guards on two line cooks with long beards.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of 1/3 pans stacked in dishroom with water between the pans.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Right side hood filters with grease build up.
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottled soda on top shelf of reach in cooler by the flat grill above steaks.
Water softener salt (food) stored in a location that is not clean and dry. Bags of water softener salt stored on the ground in outside electrical room.
Sep 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter at 56F and sour cream at 47F. Per operator, placed in ice bath approximately 45 minutes prior. Operator placed both products in the freezer. Temperatures retaken approximately 30 minutes later, butter at 42F and sour cream at 41F.
Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards in use and in storage rack at prep and in kitchen have black staining.
Bowl or other container with no handle used to dispense food. Paper bowl with no handle used as scoop in breading container in kitchen. Operator removed bowl.
Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above clean storage rack in dishroom dusty. Walls at breading station in kitchen, under dishmachine and behind grills in kitchen are soiled. Floor behind/under cooking equipment in kitchen is soiled.
Equipment and utensils not properly air-dried - wet nesting. Observed employee stacking cleaned wet pans from dishmachine onto clean storage shelf.
Food stored on floor. Case of cakes on floor in walk in freezer. Operator moved to shelf.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of melter oven has accumulation of 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.