DirtyFLRestaurant Inspection Data

OUTBACK STEAKHOUSE #1030

Based on 6 health inspections, OUTBACK STEAKHOUSE #1030 in JACKSONVILLE has earned a 3.3/5 food safety rating. Recent inspections show improving food safety practices.

9773 SAN JOSE BLVD

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 8/7/2025

Inspection #: Visit ID: 10901295

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in flour. Moved by manager. Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple. Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop in soiled scoop holder. Moved by manager **Corrective Action Taken**
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. In use knives stored between prep equipment. Moved by manager. Moved by manager.
  • 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipperwell not turned on. Turned on by manger. Corrected On-Site

Inspection Date: 10/23/2024

Inspection #: Visit ID: 8825688

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
  • 12B-07-4: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.
  • 03A-02-5: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**
  • 16-62-1: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.

Inspection Date: 7/10/2024

Inspection #: Visit ID: 8724496

  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Minor condensation drip by walkway of kitchen. Per Person In Charge , Work in progress. for ac service.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in base of kitchen cooler.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Minor leak at prep sink. Rear kitchen.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 tiny fly at bar.

Inspection Date: 1/16/2024

Inspection #: Visit ID: 8466883

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Soiled floors I. Walk in cooler. And walk in freezer.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooler shelves rusty. Prep line.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single Service plates In dry goods not inverted. Moved by manager

Inspection Date: 8/9/2023

Inspection #: Visit ID: 8466694

  • N/A:No Violations Were Observed

Inspection Date: 8/8/2023

Inspection #: Visit ID: 8345940

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen.
  • 40-06-5: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.
  • 08B-12-5:Basic - Stored food not covered. Uncovered ice cream in freezer. Covered by manager. Corrected On-Site
  • 35A-02-6: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
  • 03A-02-5: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