Outback Steakhouse #1040
Last inspected: Apr 9, 2026
70
Score
Outback Steakhouse #1040 has been inspected 10 times since 2022. The latest inspection on file is from Apr 9, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things are looking better lately, with recent visits averaging around three violations compared to roughly 10 violations earlier on.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited five times.
The city-wide average sits at 79, which Outback Steakhouse #1040's 70 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fry reach in cooler: shrimp (47F - Cold Holding) double panned and in plastic. Person in charge placed on ice too rapidly cool. **Corrective Action Taken**
03A-02-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed hand washing station by ware washing unable to dispense paper towels. Person in charge marked for new battery. **Corrective Action Taken**
31B-06-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed hand washing station by cook line missing paper towels. Person in charge had employee refill paper towels. **Corrected On-Site**
31B-02-4
70
Jan 27, 2026
Complaint Full
No violations found.
100
Jan 26, 2026
Complaint Full
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 19 rodent droppings inside plastic containers used to store bags of food inside dry storage area. **Warning**
35A-04-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed plastic bag of coconut flakes with chew marks. **Warning**
01B-13-4
Basic - Equipment in poor repair. Observed dish machine shut off lever not working reliably, preventing dish machine from function when needed. Person in charge had employee get dish machine working during inspection and placed work order with service tech. **Corrective Action Taken**
14-11-5
Basic - Floor area(s) covered with standing water. Observed standing water on floor in prep area by triple sink.
36-22-4
Basic - Floor soiled/has accumulation of debris. Observed food debris (potatoes, rice) on floor in dry storage area.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris on dry storage shelves. Observed food debris on computer monitors on cook line. **Repeat Violation**
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from lines under ice bin at bar.
29-11-4
58
Oct 6, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station; raw chicken, cooked chicken 47F; ( - Cold Holding). Per person in charge were just added to cooler. Person in charge placed into walk in cooler. **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. Missing on butter. Person in charge time stamped. **Corrected On-Site** **Repeat Violation**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding; Mashed potatoes 124F reheated to 165F. **Corrected On-Site**
03B-01-6
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop laying in breading. Person in charge removed scoop. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on server cooler soiled.
23-03-4
Basic - Stored food not covered. In reach in freezer on end of line; ice cream not covered.
08B-12-5
52
Mar 13, 2025
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 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. Dish machine at bar is not dispensing chlorine. Use main dish machine until repaired.
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sitting out; Wing butter 82F. Read ingredients and countains real cream. Butter sitting out 69F, contains cream.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting out; Wing butter 82F. Read ingredients and countains real cream. Butter sitting out 69F. **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. Missing on butter, hot holding, cold holding items. Person in charge time stamped everything. **Corrected On-Site**
03F-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment does not have a written plan. Emailed on to operator. Filled out and shown to inspector. **Corrected On-Site**
03F-10-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice plates have black mold like substance on them. **Repeat Violation**
22-02-4
Intermediate - No soap provided at handwash sink. Missing soap, paper towels and hand washing sign a sink on cook line.
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop bloom with. Person in charge removed bowl. **Corrected On-Site**
14-01-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice buildup.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Multiple pairs of tongs on oven doors on cook line. Person in charge removed all tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle laying in flour. Person in charge removed scoop. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Working containers of food removed from original container not identified by common name. Flour mixes not labeled. Person in charge labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
32
Oct 23, 2024
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Floating in ice; Lettuce 52F; ( - Cold Holding). Fry; chicken 47F; ( - Cold Holding). Ice placed on top of lettuce. Chicken above fill line. Person in charge replaced chicken. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Both soda nozzles at bar have gunk in them. Person in charge removed and cleaned. **Corrected On-Site**
22-02-4
Basic - Food storage container/container lid cracked or broken. Lettuce container cracked at top of container. Person in charge disposed of container. Whisk is melted. Person in charge disposed of it. **Corrected On-Site**
14-38-4
Basic - In-use knife/knives/scraper stored in cracks between pieces of equipment. Person in charge removed. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Multiple pairs of tongs on oven doors. Person in charge removed all. **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle to scoop laying in flour. Person in charge removed scoop. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drawers have crumbs in them.. person in charge wiped dry. **Corrected On-Site**
23-03-4
Basic - Plumbing system in disrepair. Hand washing sink in dish is leaking from bottom.
29-08-4
Basic - Time/temperature control for safety food thawed under hot running water. Shrimp thawing under water. Shrimp 79F. Person in charge discarded shrimp. **Corrected On-Site**
06-07-5
Basic - Working containers of food removed from original container not identified by common name. Blue flour not labeled. Person in charge labeled. **Corrected On-Site**
02D-01-5
52
Feb 19, 2024
Routine - Food
3 critical violations. 8 minor violations.
View 11 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. At bar dish machine tests at 0ppm. Manager stated they will wash dishes in back until machine is repaired.
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic butter 82F. Butter was sitting out. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic butter 82F. Butter was sitting out. **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance in ice machine. **Repeat Violation**
22-20-5
Basic - Equipment in poor repair. Gaskets on back drawers are torn.
14-11-5
Basic - Floor not cleaned when the least amount of food is exposed. In dry storage near back door floor is soiled with food debris.
36-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice buildup.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both ovens have food debris.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at bar. Person in charge hung sign up. **Corrected On-Site**
31B-04-4
Basic - Single-service articles not stored inverted or protected from contamination. At bar. Person in charge inverted. **Corrected On-Site**
25-06-4
Basic - Water draining onto floor surface. From dishmachine. Person in charge emptied drain underneath.
29-03-4
43
Sep 11, 2023
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Food Temperature Measuring Devices Provided and Accurate
FL-46
Food Contact Surfaces Clean and Sanitized
FL-22
43
Dec 29, 2022
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Steak 110F, onion 87F hot holding.
01B-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. Missing on Sour cream/horseradish 53F. Person in charge time stamped. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cookline to side; steak 110F; ( - Hot Holding). Onion 87F. Person in charge discarded. **Corrective Action Taken**
03B-01-6
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. Milk not dated. Person in charge dated. **Corrected On-Site** **Repeat Violation**
02C-03-5
Basic - Drain cover(s) missing. Missing at mop sink.
29-18-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven is soiled. K
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on 2 door steak cooler are soiled. Walk in freezer handles are soiled.
23-03-4
Basic - Stored food not covered. In walk in freezer; ice cream not covered. Person in charge covered. **Corrected On-Site**
08B-12-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In far back prep area ceiling tiles are soiled. **Repeat Violation**
36-34-5
45
Jul 6, 2022
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
41
Frequently Asked Questions
When was Outback Steakhouse #1040 last inspected?
The most recent health inspection at Outback Steakhouse #1040 on file is from Apr 9, 2026. The public record contains 10 inspections in total.
What is the most common violation at Outback Steakhouse #1040?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Outback Steakhouse #1040.
How does Outback Steakhouse #1040 compare to other restaurants in Palm Coast?
Outback Steakhouse #1040 most recently scored 70 out of 100, which is lower than the Palm Coast average of 79.
Has Outback Steakhouse #1040's inspection record improved over time?
Yes. Recent inspections at Outback Steakhouse #1040 have averaged around three violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Outback Steakhouse #1040 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 #1040 inspected?
Based on the inspection history on file, Outback Steakhouse #1040 is inspected around three times per year on average.
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