Outback Steakhouse #1039
8145 Point Meadows Way, Jacksonville, FL 32256 · Permanent Food Service · License 2612879
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection1 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 6 basic-13
- Administrative complaint on Aug 17, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score75
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Pasta 47° . Beef 48°. Cheese 46°. Dairy 47°. In walk in cooler. Manager moved foods to another cooler , iced down some items. Most items prepped this morning.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Large pan in rear kitchen Hand Wash Sink. Moved by manager.
Fixed on the spot
Basic6
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Scoop in standing water 70°. Wait-station. Moved by manager
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverage container on prep table. Moved by manager.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
Rusty shelves in prep cooler.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
1 wet wipes on counter in : kitchen Moved by manager.
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Butcher block paper under paper towel dispenser. Moved by manager.
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee keys on prep counter. Moved by manager.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.