OUTBACK STEAKHOUSE

Name: OUTBACK STEAKHOUSE
Address: 795 SKYMARKS DR, JACKSONVILLE, FL, 32218, US
Rating: 63.1

795 SKYMARKS DR, JACKSONVILLE, FL 32218

License #2614941

🥩 Steakhouse ℹ️

63.1 Grade F / 100

Failing Health Score

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Latest inspection

January 23, 2026 · 14 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

OUTBACK STEAKHOUSE in JACKSONVILLE currently holds an InspectFL Health Score of 63.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on January 23, 2026. Across those visits, inspectors documented 77 total violations — 8 critical, 19 major, 50 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 17, 2024

The latest inspection on January 23, 2026 shows 14 observation rows: 3 critical, 4 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

OUTBACK STEAKHOUSE has a rough inspection history. Would you risk it?

F record

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*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: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At wait station soda dispenser, top plate in ice bin has black mold-like substance.
[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.
[08B-38-4] Food stored on floor. In walk-in freezer, plastic container of bagged shrimp stored on floor. Operator item moved to shelf
[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.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, interior of convection oven has build up of food debris. Operator stated it is on tonights cleaning schedule.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[41-17-4] Spray bottle containing toxic substance not labeled. At mop sink, spray bottle identified as sanitizer, not labeled. Operator emptied bottle.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. At cook line fry station, handle on reach-in cooler drawer has build up on underside.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At dish area, containers stacked before air drying.
[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.
[14-38-4] Food storage container/container lid cracked or broken. Multiple plastic lids and containers cracked/chipped.
[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.
[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.
[16-48-4] Old food stuck to clean dishware/utensils. At dish area, 3 pans stacked have food debris. Operator moved to be washed.
[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.
[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.
[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.
[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.
[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.
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. At cook line, handwash sink at end of line has scrub pad in sink. Operator removed.
[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.
[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.
[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.

Disposition: Met Inspection Standards
[22-20-5] 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.
[36-51-4] 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.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line missing beard guard.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On clean dish shelves by office, metal pans stacked before air drying.
[36-73-4] 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
[10-17-4] 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.
[23-03-4] 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.
[22-16-4] 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.
[25-06-4] Single-service articles not stored inverted or protected from contamination. In wait station, coffee filters not covered. Operator had employee place lid on container.
[02D-01-5] 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.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In wait station, sink and surface sanitizer spray bottle (848 (5.86).
[22-02-4] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. At bar, handwash sink used as dump sink as evidenced by ice in sink.
[53B-02-5] 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.
[31B-03-4] No soap provided at handwash sink. Handwash sink at end of cook line, no soap.
[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 and course title.
[41-17-4] Spray bottle containing toxic substance not labeled. At cook line and wait station, multiple spray bottles not labeled. Operator emptied bottles.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At wait station soda dispenser, interior top plate of ice bin has black mold-like substance.
[32-12-5] Covered waste receptacle not provided in womens bathroom. Missing in employee unisex restroom by office.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In prep area, employee drink on shelf over prep table. Operator discarded.
[14-11-5] Equipment in poor repair. On cook line, bottom reach-in cooler drawer near grill has rusted handle. At bar, reach-in cooler gasket torn.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. In prep area, metal wall behind storage shelves soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line, gasket on reach-in cooler drawer at fry station soiled. On cook line, exterior of oven under 6 burner stove soiled. At wait station, exterior of blue fan has build up.
[16-48-4] Old food stuck to clean dishware/utensils. At bar, glass in slide top reach-in cooler has drink residue.
[25-06-4] Single-service articles not stored inverted or protected from contamination. On top storage shelf in prep area, aluminum pans not inverted. Operator inverted.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At wait station, milk in reach-in cooler not dated. Operator stated milk was opened 2 days prior.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At cook line, handwash sink across from grill has no soap or towels. Verified handwash sink on plans.
[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

Disposition: Warning Issued
[22-20-5] 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.
[32-12-5] Covered waste receptacle not provided in womens bathroom. Missing in employee unisex restroom.
[12B-07-4] 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.
[08B-49-4] 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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At dish area, metal pans on clean dish shelves stacked before air drying.
[36-73-4] 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.
[14-69-4] 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.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, interior of potato drawer has build up.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. On cook line, reach-in cooler at fry station missing ambient thermometer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, sides of equipment have build up.
[16-46-4] Old labels stuck to food containers after cleaning. At clean end of dish counter, multiple containers have label attached after washing.
[33-16-4] Open dumpster lid. One lid open on dumpster.
[25-06-4] Single-service articles not stored inverted or protected from contamination. At wait station, coffeee filters in plastic container with no lid.
[08B-12-5] Stored food not covered. In wait station, tea bags in plastic container with no protection.
[03A-02-5] 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.
[29-42-4] 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.
[31A-09-4] 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.
[41-17-4] Spray bottle containing toxic substance not labeled. In back prep area, spray bottle on handwash sink not labeled. Manager identified as cleaner.