OUTBACK STEAKHOUSE

Name: OUTBACK STEAKHOUSE
Address: 795 SKYMARKS DR, JACKSONVILLE, FL, 32218, US
Rating: 82.5

795 SKYMARKS DR, JACKSONVILLE, FL 32218

License #2614941

🥩 Steakhouse ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

82.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

OUTBACK STEAKHOUSE in JACKSONVILLE currently holds an InspectFL Health Score of 82.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 23, 2026. Across those visits, DBPR recorded 31 total findings; InspectFL has detailed violation rows for 24 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 23, 2026 shows 11 observation rows: 3 critical, 4 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At cook line reach-in cooler at pass thru, scoop in shredded cheese has handle touching product. Operator moved scoop.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, interior of plate chiller has debris and standing water. At cook line, catch tray on side of flat top has build up grease and food debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. In prep area, cases of butter in front of handwash sink. Operator stated item received on truck today. Operator moved cases to allow access to handwash sink.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under cooking equipment has build up debris and residue. In walk-in freezer, floor has bio dip of debris and residue. At bar, floor soiled with debris and residue.
[41-17-4] Spray bottle containing toxic substance not labeled. At mop sink, spray bottle identified as sanitizer, not labeled. Operator emptied bottle.
[21-45-1] Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. At cook line, Sanitizer Bucket (sink and surface 7.8/1130). Operator added water to have correct concentration.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In prep area, baked potatoes (44F - Cooling) just removed from walk-in cooler. Potatoes in cooler overnight, in deep pan with another pan stacked on top.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In prep area, baked potatoes (44F - Cooling) just removed from walk-in cooler. Potatoes in cooler overnight, in deep pan with another pan stacked on top.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, container of bagged raw chicken wings stored over raw intact beef. Operator moved chicken to bottom shelf.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, large dicer on upper shelf has food debris. Operator moved to be washed. Employee washed.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In prep area, baked potatoes (44F - Cooling) just removed from walk-in cooler. Potatoes in cooler overnight, in deep pan with another pan stacked on top.

Disposition: Inspection Completed - No Further Action
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At dish area, containers stacked before air drying.
[25-06-4] Single-service articles not stored inverted or protected from contamination. At wait station, coffee filters stored on top shelf with no protection. Operator placed in container with lid.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At cook line, handwash sink in middle of pass thru line missing paper towels. Operator supplied.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. At ice machine, floor soiled. At bar floor under counter at front of bar soiled.
[08B-12-5] Stored food not covered. At wait station, tea bags in plastic container with nozzle directed lid/protection. Operator placed lid on container.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink, splitter missing backflow preventers on both ends.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, interior of reach-in cooler drawers soiled/debris. At bar, interior of slide top wine cooler, bottom soiled.
[02D-01-5] Working containers of food removed from original container not identified by common name. In prep area, bulk flour and salt containers not labeled. In wait station, bulk sugar not labeled.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator not able to find test strips, no irreversible thermometer. Also, no test strips for ecolab sink and surface sanitizer used in triple sink and buckets.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, multiple reach-in cooler gaskets soiled. At cook line, sides of equipment have build up of grease and food debris. At prep area, lids on bulk container lids have build up.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Report for employee food handler training missing date of birth.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. At cook line dessert area, reach-in freezer has ice build up.
[41-10-4] Toxic substance/chemical improperly stored. At prep line, bottle of dawn dishwashing liquid stored over prep counter. At wait station, spray bottle of sanitizer hanging on shelf with nozzle directed at plastic stirrers. Operator moved both chemicals.

Community reaction

What do locals think?

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Community pulse