LONGHORN STEAKHOUSE OF JAX 5016

High Priority - Live, small flying insects found. Observed 1 flying insect at entrance to bar area.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed squeeze bottle of veggie butter held on time control without time mark. Manager placed time mark on squeeze bottle. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun holder at entrance of bar area soiled with mold like substance. Manager removed and had employee clean during inspection. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air vents near ware washing soiled with dust.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink in stand alone cooler on cook line over raw steaks. Manager removed and stored properly. Observed employee drink over food served to public. Manager removed and stored properly. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee items, next alcohol served to the public. Employee removed and stored properly. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed walk in cooler floors under racks soiled with debris. Observed walk in freezer floors under racks soiled with debris. Observed floors in dry storage under racks soiled with debris.

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed House made Ranch dated 9-3-2025. See stop sale Observed House made Ranch dated 9-3-2025. See stop sale

High Priority - Employee switched from working with raw food to ready-to-eat plated food without washing hands. Observed employee grab raw salmon with gloved hand and proceeded to plate food. Manager spoke to employee regarding the touching of raw salmon without removing gloves and washing hands. Employee removed gloves and washed hands properly. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed area around coke nozzle soiled. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed soufflé cup without a handle in House made dressing used to dispense dressing. Manager removed and discarded cup. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging in food preparation without beard guard.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gasket soiled located on cook line. Observed hood filters soiled over grill area. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda station soiled around nozzles of unit.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of unit.

Basic - Floor soiled/has accumulation of debris. Observed floor under racks soiled near mop sink area. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles in kitchen in disrepair. Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster. Observed garbage around dumpster area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters over grill area soiled. Repeat Violation

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 1 Manager expired 7-10-2024, Ashley Osborn.

Basic - Ceiling tile missing. Observed in ware washing area ceiling tile missing. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table near back door of kitchen. Employee removed and stored properly. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on clean dry rack pans wet nesting across from dish machine. Manager will follow up with drying dishes properly. Corrective Action Taken

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair near ware washing area. Repeat Violation

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed chef handling a raw steak and then grabbing a burger bun without washing his hands on cook line. After reviewing with chef he discarded the burger bun and washed his hands. Suggested to chef to use tongs to handle raw meats.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed chef handling a raw steak and then grabbing a burger bun without washing his hands on cook line. After reviewing with chef he discarded the burger bun and washed his hands.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter (130F) in steam table in expo station. Manager stated butter was melted around 11 am this morning and placed in steam table to hold hot. Chef reheated butter to 213F. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jules, Robbie, Tearany, Jammer, James, Jermaine, Cynthia, Nate, Jeremy, Amber, Brandy, Brittany, Brian, Justin, Carey, Shana, Andrea, Ben, Simi, and Eric food safety training expired. Training expired between May 2022, and August 2022.

Basic - Buildup of food debris/soil residue on equipment door handles. Cook line coolers door handles soiled, and walk in cooler door handle and door frame.

Basic - Equipment in poor repair. Stand alone cooler gasket door torn. Cooler located at the end of the cook line right next to the grills. Beer cooler door loose in bar area near bar entrance

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler right side shelves soiled with old food debris.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Dessert cooler shelves with rust on cook line.

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of left side beer reach in cooler in bar area.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cook line sanitizer bucket at 0ppm. Manager remade solution to 400ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White small in use cutting board at far end of cook line prep table area is stained.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean stored plates on dry storage rack next to dish machine not inverted. Employee inverted Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. White small in use cutting board at far end of cook line prep table area is has excessive cut marks

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat stored next to food on top shelf at far end of cook line above hand wash sink area. Moved by manager. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen area preparing food while having wrist band. Employee removed wrist band Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employees on cook line preparing food with no hair restraint. Employees put on hat Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean equipments wet nesting on dry equipment storage rack across from dish machine. Employee in process of removing wet nesting Corrective Action Taken

Basic - Floor area(s) covered with standing water. In walk in cooler. Employee cleaning Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wait station reach in cooler gasket soiled Repeat Violation

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 ran multiple times and is testing over 200ppm. Manager set up the three compartment sink, called service company and instructed dishwasher to manually wash, rise and sanitize Corrective Action Taken

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in unclean water by the steam table on cook line. Manager changed water. Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw pork chops stored in same container as cooked pork chops in drawer cooler on cook line. Manager voluntarily discarded cooked pork chops. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Tub of butter stored at room temperature and held under time control not properly time marked. Manager stated butter was removed from the cooler at 2pm. Manager voluntarily discarded butter. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Equipment in poor repair. Stand alone cooler in salad station has a torn gasket. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled with grease buildup

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind dishmachine and behind ice machine on cook line Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (45-49°F); sour cream (45°F) in small reach in cooler next to stand alone oven on cook line in PB station. Manager stated food was placed in cooler from walk in this morning 11am. Manager placed food back in the walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Opened container of butter held under time control in expo station not time marked. Manager stated butter was taking out of the cooler this morning at 11am. Manager time marked butter. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and walls soiled with grease build up at the end of the cook line.

Basic - Equipment in poor repair. Stand alone reach in freezer has a torn gasket on cook line.