Outback Steakhouse #1030
Last inspected: Dec 9, 2025
64
Score
Outback Steakhouse #1030 appears in inspection records nine times, starting in 2022. Inspectors last stopped by on Dec 9, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The trend has not been favorable: recent inspections average around five violations each, up from closer to two violations before.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
Compared to other Jacksonville restaurants (averaging 74), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
9
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Dec 9, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
64
Aug 7, 2025
Routine - Food
4 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
74
Oct 23, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ribs at 55° in make table. (Overstacked) placed about 45 mins ago. Moved by manager to reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temperature measuring device for high temperature sanitizing.
16-62-1
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep area. Moved by manager.
12B-07-4
70
Jul 10, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
74
Jan 16, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - Floor soiled/has accumulation of debris. Soiled floors I. Walk in cooler. And walk in freezer.
36-73-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
16-46-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooler shelves rusty. Prep line.
14-33-4
Basic - Single-service articles not stored inverted or protected from contamination. Single Service plates In dry goods not inverted. Moved by manager
25-06-4
82
Aug 9, 2023
Routine - Food
No violations found.
100
Aug 8, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Overstacked ribs 55°, 50° in make table oiled next to grill. Moved by manager. Cut tomato at 48° 47°. Make table next to fry line. Moved by manager. Raw shrimp 60°, raw fish 55° prep cooler other end of fry line. Iced down by manager. Butter blend 60° sour creme 55°. In chill box. Wait station. Moved by manager Whipped butters 70° on tray by wait station. Moved by manager per Person In Charge. All items placed about 2hrs before. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly on kitchen area. Swatted by manager. 3 tiny flies at bar. **Warning**
35A-02-6
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen.
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag over restaurant equipment. Moved by manager.
40-06-5
Basic - Stored food not covered. Uncovered ice cream in freezer. Covered by manager. **Corrected On-Site**
08B-12-5
64
Jan 20, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Non-Food Contact Surfaces Clean
FL-23
Potentially Hazardous Food Held at Proper Temperature
FL-16
61
Aug 8, 2022
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Portioned butters in souffle containers at 72°. 75°. In tray of other butters. Unable to determine time placed out. Other butters were removed from walk in cooler 10 mins before. Moved by manager to reach in cooler.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle next to single service to go containers. Wait-station. Moved by manager. **Corrected On-Site**
41-10-4
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Au jus sauce hotholding at 130°. Placed about 20 mins before. Reheated to 169°. **Corrective Action Taken**
03B-15-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Portioned butters in souffle containers at 72°. 75°. In tray of other butters.
01B-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Cookline. **Repeat Violation**
23-24-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled interior base of drawer coolers. cookline.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack. **Repeat Violation**
16-46-4
47
Frequently Asked Questions
When was Outback Steakhouse #1030 last inspected?
The most recent health inspection at Outback Steakhouse #1030 on file is from Dec 9, 2025. The public record contains nine inspections in total.
What is the most common violation at Outback Steakhouse #1030?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Outback Steakhouse #1030.
How does Outback Steakhouse #1030 compare to other restaurants in Jacksonville?
Outback Steakhouse #1030 most recently scored 64 out of 100, which is lower than the Jacksonville average of 74.
Has Outback Steakhouse #1030's inspection record improved over time?
No. Recent inspections at Outback Steakhouse #1030 have averaged around five violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Outback Steakhouse #1030 means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Outback Steakhouse #1030 inspected?
Based on the inspection history on file, Outback Steakhouse #1030 is inspected around three times per year on average.
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