Longhorn Steaks of Orange Park 5021
6015 Argyle Forest Blvd, Jacksonville, FL 32244 · Permanent Food Service · License 2611035
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 3 complaint inspection1 high priority (fixed on the spot), 3 intermediate, 4 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitSep 3, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw beef (45°F - Cold Holding); lobster (47°F - Cold Holding)in stand up reach-in cooler by the grill. Per employee, door has been constantly open and closed for busy period. Beef moved to back of cooler and temperature approximately 15 minutes later at 43°F. Lobster moved to walk-in cooler and approximately 15minutes later, lobster is at 43°F.
Fixed on the spot
Intermediate3
Code 14, Food-contact surfaces designed and maintained: Microwave missing fan guard cover/splatter shield.
Fan guard missing on middle microwave in the kitchen.
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager. Food manager certification for Aumia B expired on 7/29/2026. Manager states she is scheduled for an exam on 9/9/2026 to get recertified.
Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Food handler training expired for Connor S on 5/8/2026, Jade B on 5/8/2026, Vincent L on 5/10/2026 and Stacy P on 5/18/2026.
Basic4
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters have grease build up. Shelf below flat grill with food debris. Gaskets on both walk-in cooler doors and on small reach-in cooler under tea station on expo line are soiled. Fan guards in produce walk-in cooler with debris. Underplating and area between each soda dispenser is soiled on expo area soda machine.
Buildup of food debris/soil residue on equipment door handles.
Far left and middle microwave door handles have soil residue build up.
Code 33, Garbage and refuse: Garbage can soiled.
Multiple trash cans in the prep/kitchen area with heavy exterior dirt/debris/grease.
Code 36, Floors, walls, ceilings and ventilation: Floor/wall/ceiling/vents soiled/has accumulation of debris.
Floors throughout kitchen, expo service line, bar area, storage areas and warewashing area are heavily soiled especially under equipment/fryers. Walls at dishmachine, at small steam well in the kitchen and at the fryers are soiled. Interior grate of melter oven above char grill has grease build up. Multiple vents and surrounding ceiling tile have dust/debris in the dining room. Multiple stained ceiling tiles in storage room by hot water heater.
Reporting only1
Code 46, Exits: Marked exit/path to marked exit blocked.
For reporting purposes only. Back emergency exit blocked by two benches/boxes/shop vac.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.