Outback Steakhouse #1031
Last inspected: Aug 18, 2025
47
Score
The health department has logged 11 inspections at Outback Steakhouse #1031, the earliest from 2022. Outback Steakhouse #1031 was last inspected on Aug 18, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
“Accumulation of black/green mold-like substance” accounts for the largest share of issues, appearing three times across the record.
Restaurants in Jacksonville Beach average 73, so Outback Steakhouse #1031 trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
0
Critical latest
2
Major latest
8
Minor latest
Inspection History
Aug 18, 2025
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
47
Feb 28, 2025
Routine - Food
No violations found.
100
Feb 19, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
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
Personal Cleanliness
FL-40
50
Sep 9, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
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 steak butter being held on time control without time mark. Butter was placed in holder from walk-in cooler at 11am. Manager placed time mark on steak butter. **Corrected On-Site**
03F-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dish machine in bar area not sanitizing properly. Establishment will Discontinue use of dishmachine for sanitizing and place glasses in kitchen Dish machine for sanitation. Manager had service company out to fix during inspection. Chemical Dishwasher machine at 100ppm. **Corrected On-Site**
22-49-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun holder in bar area soiled. Manager had employee clean during inspection. **Corrective Action Taken**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing sanitizer substance without a label. Manager placed label on spray bottle. **Corrected On-Site**
41-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not stored properly to air dry. Manager stored mop properly to air dry. **Corrected On-Site**
42-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled behind splash guard near ice chute of unit. **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air vent in prep area dusty.
36-34-5
Basic - Food stored on floor. Observed box of food in walk in freezer stored on floor. Manager removed and stored properly. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled. Observed reach in cooler door gasket soiled on service line. **Repeat Violation**
23-03-4
47
May 7, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed 2 ice machines in kitchen soiled in interior of both units. **Repeat Violation**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table in prep area. Manager discarded employee drink. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled. Observed filters over grill area soiled. **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp submerged in water in prep sink. Manager turned water on sink . **Corrected On-Site**
06-01-5
82
Dec 15, 2023
Routine - Food
5 minor violations.
View 5 violations
Basic - Drain cover(s) missing. Observed drain cover missing at mop sink located outside. Observed missing drain cover at back door of kitchen.
29-18-4
Basic - Standing water in bottom of reach-in-cooler. Observed Standing water in bottom of reach-in-cooler located in bar.
29-49-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed door gasket soiled on walk-in cooler. Observed door gasket soiled of reach in cooler across from drink station on service line.
23-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table on cook line. Manager removed and stored properly. **Corrected On-Site**
12B-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled located near back door of kitchen. Observed ice machine near walk-in cooler, soiled on the interior of unit.
22-20-5
78
Jun 28, 2023
Complaint Partial
1 major violation.
View 1 violation
Intermediate - Non-pitting surface rust on food-contact equipment. Observed alcohol bottles located in bar area with surface rust on pour spouts. Chef had new pour spouts that just came in and will be replaced. **Corrective Action Taken**
22-31-4
90
Apr 10, 2023
Complaint Partial
No violations found.
100
Mar 24, 2023
Routine - Food
5 critical violations.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Creamy onion soup (45-cooling); chili (44F - Cooling); potato soup (44F - Cooling); cooked prime rib (44F - Cooling) stored in side room inside the walk in cooler. Cooler has an ambient temperature of 42F. Food was covered while cooling and containers were stacked together. Condensation was observed in between food containers. Manager stated food was cooked last night and placed in cooler to cooled down. Manager also confirmed that food has not being taking out of the cooler for any further preparation since last night. Manager discarded food. melted butter for steaks stored at room temperature and held under time control not time marked in grill station. Manager stated melted butter is made with butter, salt, and oil and then stored at room temperature for 15 hours. Manager stated butter found on cook line was placed at room temperature sometime yesterday. Manager discarded butter. Reviewed policy with manager. cut tomatoes (64F); cut lettuce (58F) stored on ice on cook line in grill station. Manger stated food is held under time control. Food was not time marked and manager stated food was taking out of the cooler and placed on ice approximately 7 hours ago. Manager discarded food. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheddar (47F); provolone cheese (54F); cooked beef (53F); cooked ribs (57F) stored in small reach in cooler in the middle of the cook line. Cooler has an ambient cooler of 30F. Food stacked to high and overly stocked. Manager stated food was placed in cooler from walk in cooler 3 hours ago. Manager moved food to walk in cooler. cheddar cheese (45F); American cheese (44-45F); Swiss cheese (46F) in side room inside the walk in cooler. Manager stated cheese ware placed in that part of the cooler a day ago. Manager moved cheese to the front of the cooler. Walk in cooler has an ambient temperature of 42. Probe thermometer was calibrated during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. melted butter for steaks stored at room temperature and held under time control not time marked in grill station. Manager stated melted butter is made with butter, salt, and oil and then stored at room temperature for 15 hours. Manager stated butter found on cook line was placed at room temperature sometime yesterday. Manager discarded butter. Reviewed policy with manager. See stop sale. cut tomatoes (64F); cut lettuce (58F) stored on ice on cook line in grill station. Manger stated food is held under time control. Food was not time marked and manager stated food was taking out of the cooler and placed on ice approximately 7 hours ago. Manager discarded food. See stop sale. **Warning**
03F-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Creamy onion soup (45 cooling); chili (44F - Cooling); potato soup (44F - Cooling); cooked prime rib (44F - Cooling) stored in side room inside the walk in cooler. Cooler has an ambient temperature but food was covered while cooling and containers were stacked together. Condensation was observed between food containers. Manager stated food was cooked last night and placed in cooler to cooled down. Manager also confirmed that food was not being taking out of the cooler for any further preparation since last night. Manager discarded food. See stop sale. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Found black curly medium size hair in cut lettuce stored in cooler in salad station on cook line. Manager discarded cut lettuce. **Warning**
01B-13-4
47
Jan 26, 2023
Routine - Food
No violations found.
100
Nov 22, 2022
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. cooked ribs (44-45F cooling); prime rib (47F - Cooling); cooked mushrooms (44F - Cooling); chili (44F - Cooling); French onion soup (45-47F - Cooling); bake potato soup (47-48F cooling); cooked pastas (44-45F - Cooling); cooked shrimp (45F - Cooling) in walk in cooler. Ambient temperature of the back part of the walk in cooler is between 43.8F and 45.2F. Manager stated food items were first cooled down and then pre made into prep portions and placed in walk in cooler to cool down. Manager discarded food. See stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-11-22: Ambient cooling not observed. **Time Extended**
03D-07-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. potato soup (56F - Cooling) in walk in cooler. Manager stated soup was placed in cooler last night to cool down while the soup was still warm. Ambient temperature of the back part of the walk in cooler is between 43.8F and 45.2F. Manager discarded the soup. cooked ribs (44-45F cooling); prime rib (47F - Cooling); cooked mushrooms (44F - Cooling); chili (44F - Cooling); French onion soup (45-47F - Cooling); bake potato soup (47-48F cooling); cooked pastas (44-45F - Cooling); cooked shrimp (45F - Cooling) in walk in cooler. Ambient temperature of the back part of the walk in cooler is between 43.8F and 45.2F. Manager stated food items were first cooled down and then pre made into prep portions and placed in walk in cooler to cool down. Manager discarded food. **Warning** - From follow-up inspection 2022-11-22: French onion soup 45-48F cooling in the walk in cooler since last night per kitchen manager. Manager discarded soup. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. potato soup (56F - Cooling) in walk in cooler. Manager stated soup was placed in cooler last night to cool down while the soup was still warm. Ambient temperature of the back part of the walk in cooler is between 43.8F and 45.2F. Manager discarded the soup. See stop sale. **Warning** - From follow-up inspection 2022-11-22: French onion soup 45-48F cooling in the walk in cooler since last night per kitchen manager. Manager discarded soup. See stop sale. **Admin Complaint**
03D-02-5
Intermediate - - From initial inspection : Intermediate - 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. No proof of any training provided. **Warning** - From follow-up inspection 2022-11-22: Still no proof of employees training provided. **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and ac vent soiled above cook line Floors behind cooking equipment soiled throughout the kitchen **Warning** - From follow-up inspection 2022-11-22: Floors in frying station still soiled. **Time Extended**
36-34-5
55
Frequently Asked Questions
When was Outback Steakhouse #1031 last inspected?
The most recent health inspection at Outback Steakhouse #1031 on file is from Aug 18, 2025. The public record contains 11 inspections in total.
What is the most common violation at Outback Steakhouse #1031?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited three times, more than any other issue at Outback Steakhouse #1031.
How does Outback Steakhouse #1031 compare to other restaurants in Jacksonville Beach?
Outback Steakhouse #1031 most recently scored 47 out of 100, which is lower than the Jacksonville Beach average of 73.
Has Outback Steakhouse #1031's inspection record improved over time?
Results have been roughly steady. Inspections at Outback Steakhouse #1031 have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Outback Steakhouse #1031 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 Outback Steakhouse #1031 inspected?
Based on the inspection history on file, Outback Steakhouse #1031 is inspected around four times per year on average.
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