Outback Steakhouse #1041
Last inspected: Dec 10, 2025
67
Score
Across the available record, Outback Steakhouse #1041 has 11 inspections on file, the first dated 2022. The latest inspection on file is from Dec 10, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things are looking better lately, with recent visits averaging around four violations compared to roughly seven violations earlier on.
The pattern that stands out is “employee with no hair restraint while engaging”, which has been cited three times.
Outback Steakhouse #1041's latest score of 67 falls below the Jacksonville average of 74. Nothing in the record is alarming, but there's room to improve.
11
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Dec 10, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
67
Oct 2, 2025
Routine - Food
No violations found.
100
Jul 28, 2025
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
58
Jan 27, 2025
Routine - Food
3 major violations. 9 minor violations.
View 12 violations
Intermediate - Handwash sink used for purposes other than handwashing. Ladle stored in handsink on line in kitchen, employee moved **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink in unisex restroom in kitchen. Provided **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Handsink next to dishwasher area, manager provided **Corrected On-Site**
31B-03-4
Basic - 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 **Corrective Action Taken**
24-07-4
Basic - 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
32-12-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook on line no hat, hat provided
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean plastic container stacked wet on drying rack
24-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between warmer and cooler, employee moved **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Butter scooper in water 77f. Water discarded **Corrective Action Taken**
10-07-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Old labels stuck to food containers after cleaning. Old labels still on clean dishes after wash
16-46-4
Basic - Open dumpster lid. Manager closed **Corrected On-Site**
33-16-4
47
Aug 28, 2024
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - 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
02C-02-5
Basic - 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 **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. One cook on line
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clear plastic containers stacked wet in drying area
24-08-4
Basic - Food storage container/container lid cracked or broken. Large clear cracked container storing raw beef
14-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scooper stored on top on ice machine , manager moved to dish **Corrected On-Site**
10-12-5
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clear curtains in walk In cooler soiled with black substance.
23-03-4
Basic - 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 **Corrected On-Site**
02D-01-5
61
Jun 27, 2024
Routine - Food
No violations found.
100
Jun 19, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : 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 in bar testing at 0ppm. Sanitizer not moving through tubing when primed. **Warning** - From follow-up inspection 2024-06-19: Operator needs more time to repair. States had Hobart here this morning. Awaiting Ecolab to check chemicals. Observed sign on unit stating not to use. **Time Extended**
22-41-4
High Priority - - From initial inspection : High Priority - 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. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-06-19: In open top cooler ribs at 48F. Person in charge states moved from walk in cooler 1 hour ago. Item stored above fill line. Person in charge moved to walk in cooler. Items in breading station at 43F or below. Fry freezer has no time/temperature control for safety foods. **Admin Complaint**
03A-02-5
74
Jun 18, 2024
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. Dishmachine in bar testing at 0ppm. Sanitizer not moving through tubing when primed. **Warning**
22-41-4
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - 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.
01B-24-5
High Priority - 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. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - 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. **Corrective Action Taken**
11-27-4
Intermediate - 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. **Repeat Violation**
16-62-1
Intermediate - 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.
53B-14-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed light visible at back door.
35B-01-4
Basic - 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.
36-22-4
Basic - 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.
14-69-4
Basic - 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.
16-46-4
Basic - 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.
23-03-4
32
Apr 11, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - 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. **Corrected On-Site**
03C-44-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has no device **Repeat Violation**
16-62-1
Intermediate - 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 **Corrected On-Site** **Repeat Violation**
31B-05-4
Basic - 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
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employees prep food with no hair restraint
13-03-4
Basic - Floor soiled/has accumulation of debris. Floor under cooking equipments on cook line **Repeat Violation**
36-73-4
Basic - 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
22-16-4
55
Apr 12, 2023
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen Hand Wash Sink towel dispenser empty. Replaced by manger. **Corrected On-Site**
31B-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Tray of individual butters blocking wait-station Hand Wash Sink. Moved by manager. Employee washed knife in kitchen Hand Wash Sink. Manager intervened. **Corrected On-Site**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temperature measuring device.
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 - Floor area(s) covered with standing water. Standing water on floor by Dish machine line. Squeegeed by manger. **Corrective Action Taken**
36-22-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Minor ice build up in walk in freezer. Per Person In Charge Work in progress.
14-69-4
Basic - Old food stuck to clean dishware/utensils. Old food debris on cleaned pan. Moved by manager. **Corrective Action Taken**
16-48-4
Basic - Stored food not covered. Uncovered bulk food container of sugar. Covered by manger. **Corrected On-Site**
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Leak at hot water faucet at Hand Wash Sink by Dish machine. Per Person In Charge Work in progress.
29-11-4
55
Sep 20, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
82
Frequently Asked Questions
When was Outback Steakhouse #1041 last inspected?
The most recent health inspection at Outback Steakhouse #1041 on file is from Dec 10, 2025. The public record contains 11 inspections in total.
What is the most common violation at Outback Steakhouse #1041?
Across the inspection record, “employee with no hair restraint while engaging” has been cited three times, more than any other issue at Outback Steakhouse #1041.
How does Outback Steakhouse #1041 compare to other restaurants in Jacksonville?
Outback Steakhouse #1041 most recently scored 67 out of 100, which is lower than the Jacksonville average of 74.
Has Outback Steakhouse #1041's inspection record improved over time?
Yes. Recent inspections at Outback Steakhouse #1041 have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Outback Steakhouse #1041 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 #1041 inspected?
Based on the inspection history on file, Outback Steakhouse #1041 is inspected around three times per year on average.
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