Longhorn Steakhouse of Fleming Island
Last inspected: Mar 3, 2026
47
Score
Public records show nine inspections at Longhorn Steakhouse of Fleming Island stretching back to 2022. The most recent report on file is from Mar 3, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged four times.
That's lower than the typical Orange Park restaurant, which scores around 73. The pattern in the record is worth a careful look.
9
Inspections
3
Critical latest
2
Major latest
3
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food Temperature Measuring Devices Provided and Accurate
FL-46
47
Sep 4, 2025
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
47
Mar 31, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - 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.
53B-02-5
Basic - 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. **Repeat Violation**
36-73-4
Basic - 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. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of melter with heavy grease. Char grill with debris build up. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. **Repeat Violation**
23-03-4
64
Aug 28, 2024
Routine - Food
No violations found.
100
Aug 27, 2024
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
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. Dishmachine tested at 0ppm chlorine. Manager adjusted chemicals and retested at 50ppm chlorine. **Corrected On-Site**
22-41-4
High Priority - 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. **Warning**
01B-02-5
High Priority - 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. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - 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. **Corrected On-Site**
41-17-4
Intermediate - Microwave missing fan guard cover/splatter shield. Fan guard on far right microwave in kitchen is missing.
14-04-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen hand wash sink. Operator replenished towels. **Corrected On-Site**
31B-02-4
Basic - 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.
36-73-4
Basic - Hole in or other damage to wall. Wall damaged with holes present on right side in water heater/water softener room
36-24-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of wall mounted melter/oven has accumulation of debris/food.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Right side of hood filters have grease build up. **Repeat Violation**
23-03-4
39
Feb 5, 2024
Routine - Food
6 minor violations.
View 6 violations
Basic - Employee with no beard guard/restraint while engaging in food preparation. No guards on two line cooks with long beards.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of 1/3 pans stacked in dishroom with water between the pans. **Repeat Violation**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Right side hood filters with grease build up.
23-03-4
Basic - 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.
12B-13-4
Basic - 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. **Repeat Violation**
08B-74-1
Basic - 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. **Repeat Violation**
36-34-5
74
Sep 13, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
61
Apr 6, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
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. Dishmachine tested at 0ppm. Operator replaced empty chemical bucket. Retested to 50ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
Intermediate - Microwave missing fan guard cover/splatter shield. Far right microwave in kitchen is missing the fan guard. **Repeat Violation**
14-04-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used in bread crumbs. Operator removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of salamander unit has accumulation of debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back wall along hood system has build up of grease. Sides of flat grill and char grill have grease build up. Under plate around soda nozzles at drink station on service line has build up of debris.
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor noted at computer terminal on service line and at the mop sink by the back door.
36-64-5
Basic - Open dumpster lid. Operator closed lid. **Corrected On-Site**
33-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on counter at three compartment sink at the bar. Operator moved to sanitizer bucket. **Corrected On-Site** **Repeat Violation**
21-12-4
58
Nov 22, 2022
Routine - Food
5 critical violations. 3 major violations. 7 minor violations.
View 15 violations
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. Dishmachine testing at 0 ppm. Employee repaired sanitizer line. Retested at 50 ppm. **Corrected On-Site**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live flying insect at prep table near storage rack.
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler on cooks line beside freezer has raw chicken stored above cooked wings. Manager moved to proper storage. Also, in walk in cooler, prepped butter under unwashed produce and unwashed mushrooms over cooked rice. Manager moved all to proper storage. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line across from flat grill, sour cream 44F, butter 45F and cheddar cheese 45F. Manager moved all items to cooler. After 1 hour, all temps between 34F-38F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. On cook line on shelf next to flip top cooler, jug of sauce stored next to sanitizer bucket. Employee moved sauce to proper storage. **Corrected On-Site**
41-10-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Feta cheese on cook line in reach in cooler under flip top cooler not date marked. Manager stated opened on Sunday.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board in prep area with build up of black substance. Also, cutting board on cook line next to salad cooler has build up of black substance. **Repeat Violation**
22-02-4
Intermediate - Microwave missing fan guard cover/splatter shield. 2 microwaves on cook line missing fan guard. Manager replaced guards in both microwaves. **Corrected On-Site**
14-04-4
Basic - Floor area(s) covered with standing water. On cook line around oven, standing water present.
36-22-4
Basic - Stored food not covered. Observed bag of rice open and uncovered. Manager closed bag. Also, bucket of pickles in walk in cooler with no lid. Manager replaced lid. **Corrected On-Site**
08B-12-5
Basic - Wall soiled with accumulated food debris, grease, or dust. Walls on cook line and mounted computer equipment/monitors and attached cords/wiring have dust build up.
36-34-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth on prep table. Employee moved to cloth. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Observed soufflé cup used as scoop in bacon bits on cook line. Manager removed cup. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep shelf. Employee moved cup.**Corrected On-Site** **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket on dry storage rack above bag in box sodas. Manager moved jacket. Also, employee hat stored with chemicals in chemical storage area. Manager moved hat. Also, employee jackets and beverages stored on shelf with single service sugar packets on server line. Employee moved sugar packets to proper storage. **Corrected On-Site** **Repeat Violation**
40-06-5
25
Frequently Asked Questions
When was Longhorn Steakhouse of Fleming Island last inspected?
The most recent health inspection at Longhorn Steakhouse of Fleming Island on file is from Mar 3, 2026. The public record contains nine inspections in total.
What is the most common violation at Longhorn Steakhouse of Fleming Island?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Longhorn Steakhouse of Fleming Island.
How does Longhorn Steakhouse of Fleming Island compare to other restaurants in Orange Park?
Longhorn Steakhouse of Fleming Island most recently scored 47 out of 100, which is lower than the Orange Park average of 73.
Has Longhorn Steakhouse of Fleming Island's inspection record improved over time?
Results have been roughly steady. Inspections at Longhorn Steakhouse of Fleming Island have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Longhorn Steakhouse of Fleming Island means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Longhorn Steakhouse of Fleming Island inspected?
Based on the inspection history on file, Longhorn Steakhouse of Fleming Island is inspected around three times per year on average.
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