Outback Steakhouse
Last inspected: Jan 23, 2026
30
Score
Going back to 2022, Outback Steakhouse has 10 inspections in the public record. The newest entry in the record is dated Jan 23, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up more issues than earlier ones, averaging around 13 violations lately compared to roughly 10 violations before.
The most common issue across all inspections has been “floors, walls and/or ceilings soiled/has accumulation”, showing up five times.
By comparison, the average Jacksonville facility scores 74, putting Outback Steakhouse on the weaker side. There are enough flags in the record to merit a second thought.
10
Inspections
2
Critical latest
3
Major latest
5
Minor latest
Inspection History
Jan 23, 2026
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
30
Jul 29, 2025
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Equipment Adequate to Maintain Product Temperature
FL-29
Hot and Cold Water Available; Adequate Pressure
FL-25
29
Dec 17, 2024
Routine - Food
1 critical violation. 6 major violations. 10 minor violations.
View 17 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In wait station, sink and surface sanitizer spray bottle (848 (5.86).
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, dicer plunger has food debris. Operator moved to be washed.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. At bar, handwash sink used as dump sink as evidenced by ice in sink.
31A-11-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees on report, currently employed per manager, have completion date over 3 years.
53B-02-5
Intermediate - No soap provided at handwash sink. Handwash sink at end of cook line, no soap.
31B-03-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Report for employee food handler training missing date of birth and course title. **Repeat Violation**
53B-10-4
Intermediate - Spray bottle containing toxic substance not labeled. At cook line and wait station, multiple spray bottles not labeled. Operator emptied bottles. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has black mold-like substance at chute area. **Repeat Violation**
22-20-5
Basic - Building components, attachments or fixtures in poor repair. In walk-in cooler, interior of door has rust. Operator stated they have work order for new door. **Corrective Action Taken**
36-51-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line missing beard guard.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On clean dish shelves by office, metal pans stacked before air drying.
24-08-4
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. In walk-in cooler, walls behind shelves soiled. At ice machine area, floor under and beside ice machine soiled **Repeat Violation**
36-73-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line, knives stored between counter and steam table. Operator removed and placed knives to be washed. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, reach-in cooler gaskets soiled. At cook line, hood filters have grease build up. At prep area, shelf with dicers soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, interior of reach-in cooler drawers has food debris/soiled. Also, in walk-in cooler, bottom shelf near walk-in freezer soiled.
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. In wait station, coffee filters not covered. Operator had employee place lid on container. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Working containers of food removed from original container not identified by common name. In prep area, house seasoning, flour and sugar bulk containers not labeled. Operator labeled. **Corrected On-Site**
02D-01-5
29
Jul 9, 2024
Complaint Full
3 major violations. 8 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
50
Jan 17, 2024
Routine - Food
No violations found.
100
Jan 16, 2024
Routine - Food
2 critical violations. 2 major violations. 14 minor violations.
View 18 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter at mop sink missing backflow preventers on both ends, black hose on one end laying in sink. **Repeat Violation** **Admin Complaint**
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, reach-in cooler at fry station, chicken (57, 54, 51F - Cold Holding); shrimp (49F - Cold Holding). Employee stated items stocked from walk-in cooler less than 2 hours earlier. Ice bags placed on all items. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. At cook line, handwash sink across from grill station has trash can in front of sink. Operator moved can. **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. In back prep area, spray bottle on handwash sink not labeled. Manager identified as cleaner.
41-17-4
Basic - Open dumpster lid. One lid open on dumpster.
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. At wait station, coffeee filters in plastic container with no lid.
25-06-4
Basic - Stored food not covered. In wait station, tea bags in plastic container with no protection.
08B-12-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At wait station, top plate in ice bin at soda dispenser has black mold-like substance. Ice machine has black mold-like substance at chute. **Repeat Violation**
22-20-5
Basic - Covered waste receptacle not provided in women's bathroom. Missing in employee unisex restroom.
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At wait station, uncovered employee drink on prep counter. Manager removed. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. This n beer walk-in cooler, employee food stored on shelf with customer foods. Manager removed. **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At dish area, metal pans on clean dish shelves stacked before air drying. **Repeat Violation**
24-08-4
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under cooking equipment soiled. In walk-in freezer, floor has build up. Floor at bar soiled. **Repeat Violation**
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On cook line, flip top reach-in freezer has ice build up. Walk-in freezer, ice build up at door.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, interior of potato drawer has build up.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. On cook line, reach-in cooler at fry station missing ambient thermometer.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, sides of equipment have build up. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. At clean end of dish counter, multiple containers have label attached after washing.
16-46-4
30
Jul 25, 2023
Complaint Full
No violations found.
100
Jul 24, 2023
Complaint Full
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing and the end of the four connections of a splitter at mop sink.
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, cheese 53F. Pan sitting on top of another pan of cheese for approximately one hour. Cheese moved to reach in cooler to cool. In reach in cooler at end of cook line by dish machine, lobster and beef 55F. Items placed in cooler approximately two hours prior - door for cooler constantly opened during lunch. Door kept closed to cool items. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler, cooked potato soup placed into walk in cooler to cool at 0930 temped 105F at 1430 (5 hours). See stop sale.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler, cooked potato soup placed into walk in cooler to cool at 0930 temped 105F at 1430 (5 hours). See stop sale.
03D-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine. **Repeat Violation**
22-02-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In reach in cooler at end of cook line by dish machine, multiple salmon packages still sealed and thawed. Manager slit bags open. **Corrected On-Site**
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area. **Repeat Violation**
24-08-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under bag in box soda rack. Floor under ice machine in kitchen. Floor under bar top in bar area. **Repeat Violation**
36-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. In women's restroom in dining area. Inspector emailed sign. **Corrective Action Taken** **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Blue floor fans in kitchen. Speed racks in prep area. **Repeat Violation**
23-03-4
Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer bucket on cook line (DDBSA/Lactic Acid) tested in unacceptable range. Solution discarded. **Corrected On-Site**
21-45-1
37
Feb 7, 2023
Routine - Food
2 critical violations. 8 major violations. 9 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef steaks in small reach in cooler at end of cook line 51F. Employee states door opened while restocking cooler. Door closed to cool products. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs used only hard boiled and held cold stored over raw beef in reach in cooler and end of cook line. Eggs moved and stored correctly. **Corrected On-Site**
08A-20-5
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. Container of milk stored in reach in cooler in server station in kitchen and container of milk stored in bar area opened yesterday. Milk dated. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dicer on shelf in prep area. Interior of reach in cooler in bar area. **Repeat Violation**
22-02-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand washing sink in the middle of cook line is inoperable and, according to restaurant plans, is a hand washing sink. **Warning**
31A-04-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in dish area has spray nozzle inside. Nozzle removed. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink at end of cook line. At hand washing sink in dish area. At hand washing sink in bar. At hand washing sink in middle of cook line. Towels provided. **Corrected On-Site**
31B-02-4
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 training records could be provided. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink. At hand washing sink in middle of cook line.
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing chemical cleaner stored on small wait station near entrance to kitchen. Employee removed bottle and labeled. **Corrected On-Site**
41-17-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking coffee in kitchen. Employee placed lid on cup. **Corrected On-Site**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table across from walk in cooler. Employee jacket with food on dry storage shelf in prep area. All items moved and stored correctly. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
24-08-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in freezer. Floor under racks in dry storage area. Floor under equipment on cook line. Floor under server station in kitchen. Floor in bar area including floor drain. Floor under ice machine in small server station. Wall behind cooking equipment in kitchen. Wall behind ice machine in server area. **Repeat Violation**
36-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing sink in middle of cook line. Inspector emailed sign. **Corrective Action Taken**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in prep area. Exterior and backs of cooking equipment in kitchen. Floor fan in kitchen. Shelves in bar area. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Clean storage pans stored on rack/shelf near dish area.
16-46-4
Basic - Open dumpster lid. Dumpster outside of establishment. Lid closed. **Corrected On-Site**
33-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table in kitchen. Towel removed. **Corrected On-Site**
21-12-4
21
Jul 7, 2022
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server in kitchen dropped glass on floor, picked glass up with bare hands from floor, placed glass in trash and immediately handled clean glassware to prepare drinks without washing hands. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
12A-13-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At faucet for mop sink, breaker is installed incorrectly. Breaker needs to be moved to the end of the splitter where no hose is attached.
29-42-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Multiple servers handling exposed food from pass through window.
13-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of convection oven on cook line. Interior of ice machine. Interior of ice bin at drink dispenser in kitchen. **Repeat Violation**
22-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on cook line. Cook put on beard guard. **Corrected On-Site**
13-04-4
Basic - Equipment in poor repair. Microwave in middle of cook line has broken handle and is missing fan guard. **Repeat Violation**
14-11-5
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under and behind equipment in kitchen. Floor under ice machine. Floor under and behind equipment in bar. **Repeat Violation**
36-73-4
Basic - Food storage container/container lid cracked or broken. Containers and lids near dish machine.
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of flat top grill on cook line. Area around soda nozzles for drink dispenser in kitchen. **Repeat Violation**
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In back prep area, unwashed red onions stored over ready to eat bread.
08B-17-4
45
Frequently Asked Questions
When was Outback Steakhouse last inspected?
The most recent health inspection at Outback Steakhouse on file is from Jan 23, 2026. The public record contains 10 inspections in total.
What is the most common violation at Outback Steakhouse?
Across the inspection record, “floors, walls and/or ceilings soiled/has accumulation” has been cited five times, more than any other issue at Outback Steakhouse.
How does Outback Steakhouse compare to other restaurants in Jacksonville?
Outback Steakhouse most recently scored 30 out of 100, which is lower than the Jacksonville average of 74.
Has Outback Steakhouse's inspection record improved over time?
No. Recent inspections at Outback Steakhouse have averaged around 13 violations per visit, up from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Outback Steakhouse 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 inspected?
Based on the inspection history on file, Outback Steakhouse is inspected around three times per year on average.
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