OUTBACK STEAKHOUSE #1041
13245 Atlantic Boulevard
Jacksonville, Florida, 32225
Duval County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 1/27/2025
High Priority
0
Intermediate
3
Basic
9
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 24-07-4: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**
- 32-12-5: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
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook on line no hat, hat provided
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean plastic container stacked wet on drying rack
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between warmer and cooler, employee moved Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Butter scooper in water 77f. Water discarded **Corrective Action Taken**
- 33-11-4:Basic - Missing drain plug at dumpster.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels still on clean dishes after wash
- 33-16-4:Basic - Open dumpster lid. Manager closed Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ladle stored in handsink on line in kitchen, employee moved Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink in unisex restroom in kitchen. Provided Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Handsink next to dishwasher area, manager provided Corrected On-Site
Food safety inspection conducted on 1/27/2025 revealed 12 total violations (0 high priority, 3 intermediate, 9 basic).
Inspection on 8/28/2024
High Priority
0
Intermediate
1
Basic
8
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4: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
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. One cook on line
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clear plastic containers stacked wet in drying area
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Large clear cracked container storing raw beef
- 10-12-5: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
- 33-11-4:Basic - Missing drain plug at dumpster.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clear curtains in walk In cooler soiled with black substance.
- 02D-01-5: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
- 02C-02-5: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
Food safety inspection conducted on 8/28/2024 revealed 9 total violations (0 high priority, 1 intermediate, 8 basic).
Inspection on 6/27/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 6/27/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 6/19/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4: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**
- 03A-02-5: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
Food safety inspection conducted on 6/19/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 6/18/2024
High Priority
4
Intermediate
3
Basic
5
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed light visible at back door.
- 36-22-4: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.
- 14-69-4: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.
- 23-03-4: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.
- 16-46-4: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.
- 22-41-4: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
- 08A-05-6: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
- 01B-24-5: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.
- 03A-02-5: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
- 11-27-4: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**
- 16-62-1: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
- 53B-14-5: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.
Food safety inspection conducted on 6/18/2024 revealed 12 total violations (4 high priority, 3 intermediate, 5 basic).
Inspection on 4/11/2024
High Priority
1
Intermediate
2
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4: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
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employees prep food with no hair restraint
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under cooking equipments on cook line Repeat Violation
- 22-16-4: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
- 03C-44-5: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
- 16-62-1: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
- 31B-05-4: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
Food safety inspection conducted on 4/11/2024 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).