OUTBACK STEAKHOUSE
1625 East Highway 50
Clermont, Florida, 34711
Lake County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 5/2/2025
High Priority
3
Intermediate
3
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - Ice buildup in walk-in freezer. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -butter scoop on front line. Operator removed. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -pans encrusted on cook line -wall behind shelves across from dish area -grill presses on cook line
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -portioned chili (47F - cooling, prepared 4/30, covered in tight container)
- 01B-36-5:High Priority - 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. -portioned chili (47F - cooling, prepared 4/30, covered in tight container);
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -whipped butter on front line. Operator knew time and marked with time stamp Corrected On-Site
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. --cheesecake in reach in cooler
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -portioned chili (47F - cooling, prepared 4/30, covered in tight container)
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -dishwasher area, operator replaced Corrected On-Site
Food safety inspection conducted on 5/2/2025 revealed 9 total violations (3 high priority, 3 intermediate, 3 basic).
Inspection on 12/19/2024
High Priority
4
Intermediate
5
Basic
12
Total
21
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 08B-38-4:Basic - Food stored on floor. - drink mixers Corrected On-Site
- 14-69-4:Basic - Ice buildup in walk-in freezer. Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - Microwave over salad station COS - lowboy oven on cooks line Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Potato drawers Repeat Violation
- 33-16-4:Basic - Open dumpster lid. Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - French fry cold holding unit
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. - salad station
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. - bulk salt Corrected On-Site Repeat Violation
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 2 flying insects at from bar.
- 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. - raw shell eggs stored over beer kegs Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw bacon stored over cooked ribs in walk in cooler. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -spray bottle of yellow liquid hanging on hand sink in dish area. Corrected On-Site
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Joseph Varitek
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - mixer head - white cutting board at salad station . - red cutting boards on cooks line Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. - container of water stored in hand sink in dish area. Corrected On-Site
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. - spray bottle of yellow liquid hanging on hand sink in dish area. Corrected On-Site
Food safety inspection conducted on 12/19/2024 revealed 21 total violations (4 high priority, 5 intermediate, 12 basic).
Inspection on 4/12/2024
High Priority
2
Intermediate
1
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Wait station. Corrected On-Site
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Ahi tuna. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Potato drawer.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in fry cooler. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -Bulk container of sugar.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Prime rib 48f, Salmon 48f. Less than 4 hours. Advised to rapid chill. **Corrective Action Taken** Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 132f. Manager turned up heat. **Corrective Action Taken** Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Mixer head. Corrected On-Site
Food safety inspection conducted on 4/12/2024 revealed 10 total violations (2 high priority, 1 intermediate, 7 basic).
Inspection on 12/20/2023
High Priority
5
Intermediate
1
Basic
6
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink over prep table Corrected On-Site - From follow-up inspection 2023-12-20: **Time Extended**
- 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2023-12-20: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink area - From follow-up inspection 2023-12-20: **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. - Upright meat cooler on cookline - light rusting in other cookline units - From follow-up inspection 2023-12-20: **Time Extended**
- 29-03-4:Basic - - From initial inspection : Basic - Water draining onto floor surface. In the bar, handsink drains partially on the floor; water on the floor throughout bar - From follow-up inspection 2023-12-20: **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Faucet at bar 4 compartment sink - From follow-up inspection 2023-12-20: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Seared ahi tuna over dressing, salad cooler Corrected On-Site - From follow-up inspection 2023-12-20: **Time Extended**
- 01B-24-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Crawfish portions 12/3 - From follow-up inspection 2023-12-20: **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. - Shredded cheese 46F, Mac and cheese 45, sliced cheese 44F, top of cookline cooler between grills. Operator put ice bags on top. - fettuccine 63F sitting on table on cookline. Operator discarded **Corrective Action Taken** Repeat Violation - From follow-up inspection 2023-12-20: **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 121F, prime rib 98-108F in sham. All hot holding in sham for 3 hours per manager. Advised to reheat to 165F to hot hold at 135F or above or use time as a public health control and discard in 1 hour - From follow-up inspection 2023-12-20: **Time Extended**
- 41-27-4:High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Lactic acid sanitizer greater than allowed concentration. Greater than 700 ppm DDBSA/1875 ppm Lactic acid. - From follow-up inspection 2023-12-20: **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. In the bar, used to hold drink mixes Corrected On-Site - From follow-up inspection 2023-12-20: **Time Extended**
Food safety inspection conducted on 12/20/2023 revealed 12 total violations (5 high priority, 1 intermediate, 6 basic).
Inspection on 12/12/2023
High Priority
5
Intermediate
2
Basic
6
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink over prep table Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink area
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. - Upright meat cooler on cookline - light rusting in other cookline units
- 29-03-4:Basic - Water draining onto floor surface. In the bar, handsink drains partially on the floor; water on the floor throughout bar
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet at bar 4 compartment sink
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Seared ahi tuna over dressing, salad cooler 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. Crawfish portions 12/3
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Shredded cheese 46F, Mac and cheese 45, sliced cheese 44F, top of cookline cooler between grills. Operator put ice bags on top. - fettuccine 63F sitting on table on cookline. Operator discarded **Corrective Action Taken** Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 121F, prime rib 98-108F in sham. All hot holding in sham for 3 hours per manager. Advised to reheat to 165F to hot hold at 135F or above or use time as a public health control and discard in 1 hour
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Lactic acid sanitizer greater than allowed concentration. Greater than 700 ppm DDBSA/1875 ppm Lactic acid.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. In the bar, used to hold drink mixes Corrected On-Site
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Food safety inspection conducted on 12/12/2023 revealed 13 total violations (5 high priority, 2 intermediate, 6 basic).