OUTBACK STEAKHOUSE #1041
13245 ATLANTIC BLVD, Jacksonville FL 32225 · 904.220.5899
Last inspected Jul 15, 2026 · 10 visits since April 2024
AUG 24
JAN 25
JUL 25
DEC 25
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Food with mold-like growth. See stop sale. 2 lemons in case in walk in cooler molded. Discarded
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Food with mold-like growth. See stop sale. 2 lemons in case in walk in cooler molded. Discarded
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Shredded Chicken dated use by 7-12
No paper towels or mechanical hand drying device provided at handwash sink. Paper towels and handsink near dish washer
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks on back prep area, moved
Show the remaining 3 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on back prep area moved
Equipment and utensils not properly air-dried - wet nesting. clear plastic containers stacked wet.
Old labels stuck to food containers after cleaning.
Dec 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Handwash sink used for purposes other than handwashing. Used as a dump sink (poured drink) Used a dish sink (rinsed scooper)
Clean equipment/utensils not stored at least 6 inches above the floor. Lids for new cooler and lids at bar for ice bins. Moved
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Back prep area foam cup with lid and straw but over prep area. Cook line personal drink over cook area, discarded
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Equipment and utensils not properly air-dried - wet nesting. Clear plastic containers stored stacked wet
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scooper for rice handle laying in rice, manager moved scooper
Old labels stuck to food containers after cleaning. Washed stacked clear containers with old date stickers still stuck on containers
Oct 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
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/ VINSON TIMOTHY 5/1/2020 TIL 5/1/2025
Food-contact surface soiled with food debris, mold-like substance or slime. Upper area of ice machine soiled with black mold like substance 1 Soda gun at bar area
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on black prep area, discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal speaker stored hanging with the measuring cups, moved to store correctly
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Black rubber bracelet on wrist of grill guy
Food storage container/container lid cracked or broken. cracked container lettuce and noddles
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in walk in cooler
Jan 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate9 Basic
Show 12 findings ▾
Handwash sink used for purposes other than handwashing. Ladle stored in handsink on line in kitchen, employee moved
No paper towels or mechanical hand drying device provided at handwash sink. Handsink in unisex restroom in kitchen. Provided
No soap provided at handwash sink. Handsink next to dishwasher area, manager provided
Cleaned and sanitized equipment or utensils not properly stored. Clean lids for fryers stored on floor near oven, moved to wash and agreed to store off of floor
Covered waste receptacle not provided in women's bathroom. Unisex restroom in kitchen no covered trash can, Manager states will make it a men's restroom
Employee with no hair restraint while engaging in food preparation. Cook on line no hat, hat provided
Equipment and utensils not properly air-dried - wet nesting. Clean plastic container stacked wet on drying rack
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between warmer and cooler, employee moved
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Butter scooper in water 77f. Water discarded
Missing drain plug at dumpster.
Old labels stuck to food containers after cleaning. Old labels still on clean dishes after wash
Open dumpster lid. Manager closed
Aug 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Small containers of cooked mushrooms, large container with date is no longer available to reference date made and unsure what day item was made
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks stored on shelf over back prep area, manager moved
Employee with no hair restraint while engaging in food preparation. One cook on line
Equipment and utensils not properly air-dried - wet nesting. Clear plastic containers stacked wet in drying area
Food storage container/container lid cracked or broken. Large clear cracked container storing raw beef
In-use ice scoop stored on soiled surface between uses. Ice scooper stored on top on ice machine, manager moved to dish
Missing drain plug at dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clear curtains in walk In cooler soiled with black substance.
Working containers of food removed from original container not identified by common name. Larger white container on wheels with white substance inside, manager states it's sugar. Printed sticker
Jun 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 19, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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 in bar testing at 0ppm. Sanitizer not moving through tubing when primed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ribs in open top cooler on cookline stored above fill line at 72F. Person in charge states has been out of temperature less than 4 hours, moved to walk in cooler to chill. At breading station, chicken in compartment closest to fryers at 46F. Person in charge removed and placed raw mushrooms in spot. Fries at fry freezer at 47F. Person in charge states has been out less than 4 hours. Cooked during inspection. At server line, sour cream, butter, cheese 49-51F person in charge discarded. Is held on time for quality per person in charge. Provided time paperwork if establishment wants to move to time in lieu of temperature.
Jun 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
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 in bar testing at 0ppm. Sanitizer not moving through tubing when primed.
Raw animal food stored over/not properly separated from ready-to-eat food. In stand up cooler raw beef stored over prepped vegetables. Person in charge moved to appropriate location.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chili in walk in cooler dated 6/9.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ribs in open top cooler on cookline stored above fill line at 72F. Person in charge states has been out of temperature less than 4 hours, moved to walk in cooler to chill. At breading station, chicken in compartment closest to fryers at 46F. Person in charge removed and placed raw mushrooms in spot. Fries at fry freezer at 47F. Person in charge states has been out less than 4 hours. Cooked during inspection. At server line, sour cream, butter, cheese 49-51F person in charge discarded. Is held on time for quality per person in charge. Provided time paperwork if establishment wants to move to time in lieu of temperature.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Person in charge unable to provide written plan for cleanup of biohazard event. Provided DBPR form during inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Person in charge unable to provide way to test high temperature dishmachine. Also, establishment utilizes sink and surface sanitizer, unable to provide test strips.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees on duty working longer than 60 days with expired employee training.
Exterior door has a gap at the threshold that opens to the outside. Observed light visible at back door.
Floor area(s) covered with standing water. Standing water observed at dish pit, also observed under prep sink. Also, rust/ debris buildup observed in multiple locations on tracking on ceiling. Also, floors and wall at bag in box soda storage with debris buildup. Also, floors under ice bin/ sink in bar area with debris buildup.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in top of breading station cooler. Also observed ice buildup in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Green buildup observed on exterior of coolers in bar. Also, exterior of warmer where potatoes are hot held with debris buildup. Also, hood filters at far right cookline with debris buildup. Observed buildup of food debris on exterior of bulk seasoning containers at prep line.
Old labels stuck to food containers after cleaning. Observed old plastic debris buildup along edges of hotel pans in clean dish area. Not smooth and easily cleanable.
Apr 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Grilled chicken (153F - Cooking), observed multiple cooked chicken on flat top grill and took temperature once plated and employee stated that chicken will continue to carry over cooking to final internal temperature of 165F for 5 mins while under heat lamp on cook line as per company standards and then expo person will temp chicken for final temperature of 165F to be served and if not reaching that temperature in 5 mins, chicken will be place back on grill by cook for few minutes and now re-checked for final 165F. Did find some cooked chicken at 165F from grill but others were below 165F. Manager and I waited 5 mins and final temperature under heat lamp was now around 140F for some chicken including those that were previously over 165F. Manager re-cooked all cooked chicken back on grill to 165F and served. Provided technical assistance. Manager unable to provide company procedures stating this cooking process.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has no device
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash sink at wait station and far end of cook line. Manager provided paper towel
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored next to microwaves on far end of cook line
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist
Employee with no hair restraint while engaging in food preparation. Employees prep food with no hair restraint
Floor soiled/has accumulation of debris. Floor under cooking equipments on cook line
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler at prep area near blooming raw onionand raw coconut shrimp soiled
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.