DirtyFLRestaurant Inspection Data

LONGHORN STEAK OF ST AUGUSTINE 5098

LONGHORN STEAK OF ST AUGUSTINE 5098 maintains a 3.6/5 food safety rating based on 6 health department inspections in ST AUGUSTINE. Recent inspections show improving food safety practices.

Last inspection: 3 days ago · 6 reports on file

166 SR 312

Overall Food Safety Rating

★★★½☆ (3.6/5)
Based on 6 health inspection reports

All Inspection Reports

3/9/2026· 3d ago

Inspection #: 3693187

Inspection Completed - No Further Action

9/29/2025· 5mo ago

Visit ID: 10933881

Met Inspection Standards

3 basic

  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment soiled.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled. Repeat Violation
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelves rust pitted. Repeat Violation

5/29/2025· 9mo ago

Visit ID: 10718140

Met Inspection Standards

3 basic

  • 23-03-4:Basic - 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. **Corrective Action Taken**
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler with steaks on cookline soiled. Repeat Violation
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in coolers on cookline shelves rust pitted.

11/12/2024· 1y 4mo ago

Visit ID: 8764718

Met Inspection Standards

1 high, 3 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Door handles are soiled on steak unit and drawers.
  • 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues. French fries on bottom shelf of reach in freezer.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt not labeled. Person in charge labeled. Corrected On-Site
  • 03B-01-6:High Priority - 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.

4/24/2024· 1y 10mo ago

Visit ID: 8514886

Met Inspection Standards

1 int, 3 basic

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. On cook line employee engaging in food preparation with no beard guard.
  • 14-11-5:Basic - Equipment in poor repair. In prep area, portion scale face is rusted and plastic cover is separating from face.
  • 23-03-4:Basic - 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 Repeat Violation
  • 53B-10-4:Intermediate - 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.

10/2/2023· 2y 5mo ago

Visit ID: 8368650

Met Inspection Standards

3 high, 2 basic

  • 08B-19-4:Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Rubber band on tongs used for oil on grill. Operator removed rubber bands. Corrected On-Site
  • 23-03-4:Basic - 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. Repeat Violation
  • 22-41-4:High Priority - 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. Corrected On-Site
  • 12A-07-5:High Priority - 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. Corrected On-Site
  • 10-05-5:High Priority - 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. Corrected On-Site