Longhorn Steakhouse #5566

2933 Clark Butler Blvd, Gainesville, FL 32608 · Permanent Food Service · License 1103439

Official report

out of 100

Grade B

Safety score 88 of 100

Latest visit: Oct 5, 2026 (5 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 6 other violations

How the score was calculated

Starting score100
Violations at the Oct 5 routine inspection
1 high priority (fixed on the spot), 1 intermediate (1 repeat), 5 basic
-12
Safety score88

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct52026

Routine inspection

7 violations found

First visitOct 5, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
- 1 High priority
- 1 Intermediate
- 5 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In salad reach-in-prep cooler: lettuce (45°F - Cold Holding); tomatoes (46°F - Cold Holding). Manager stated food was in the unit overnight and discarded.
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Reach-in-cooler cutting board soiled with mold-like substances.
  Repeat violation
Basic5
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Bulk containers of rice and flour not labeled. Manager labeled.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Reach-in-cooler cutting board grooved. Ice buildup around door of walk-in-freezer.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Two old labels/label residue on clean pans on rack next to dish machine. Manager removed for cleaning.
  Fixed on the spot
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee phone on brackets over prep table. Manager removed.
  Fixed on the spot
- Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
  Pliers on shelf next to clean plates and over single-serve lids. Manager removed pliers.
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.