Longhorn Steak of ST Augustine 5098
166 SR 312, St Augustine, FL 32086 · Permanent Food Service · License 6501372
What drove the grade
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
How the score was calculated
- Starting score100
- Violations at the Oct 28 complaint inspection3 high priority (2 fixed on the spot), 1 intermediate, 3 basic (1 repeat)-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitOct 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed on cook line, Fry Reach in cooler, cut tomatoes (54°F - Cold Holding); cheese spread (58°F - Cold Holding); shredded cheese (54°F - Cold Holding) ; Drawer Reach in cooler, Shredded cheese (44°F - Cold Holding); Cut lettuce (46°F - Cold Holding). All less than 4hours per person in charge. Fry cooler product voluntarily disposed of. Ice placed on lettuce and cheese in drawer.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed mop sink hose bib with y splitter, missing vacuum breaker on spray hose side. Showed photo of vacuum breaker to operator.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed super glue container on shelf above clean glasses at wait station. Operator removed.
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.
Observed black mold like substance on interior of bulk ice bin.
Basic3
Code 25, Single-service items: Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside.
Observed food debris in box of in use plastic wrap.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed standing water under prep table in back kitchen across from walk-in cooler.
Floor soiled/has accumulation of debris.
Observed floor soiled with food debris under kitchen equipment and wait station equipment.
Repeat violation
Earlier inspections 1
D66Complaint inspection4 violations, 2 high priority Administrative complaint
- First visitAug 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed gravy (89-119°F - Hot Holding) on steak table. Person in charge placed in microwave to reheat. Product was at 180°F by end of inspection.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
Observed two utensil scoops in cloudy water soiled by food debris above 135°F person in charge replaced water in well.
Repeat violationAdministrative complaint
Basic2
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed handles of bulk food storage containers on cook line soiled with food debris. Observed gaskets on cook line reach in coolers soiled with food debris.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed cook line soiled with food debris Person in charge had employee sweep floor.
Fixed on the spot
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.