DirtyFLRestaurant Inspection Data

OUTBACK STEAKHOUSE

Health inspection records show OUTBACK STEAKHOUSE in KISSIMMEE has 6 inspections with a food safety rating of 3.0/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

West Irlo Bronson Memorial Highway
Kissimmee, Florida, 34742
Osceola County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 6 health inspection reports

All Inspection Reports

1/30/2026· 1mo ago

Visit ID: 13466128

Met Inspection Standards

2 int, 3 basic

  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cookline
  • 36-62-4:Basic - Light not functioning. One in hood vent over cookline Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cookline
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cookline handwashing sink Operator stocked Corrected On-Site
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At cookline handwashing sink Operator replaced with working soap dispenser Corrected On-Site

7/18/2025· 7mo ago

Visit ID: 10903326

Met Inspection Standards

6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in container of breading on dry storage shelf Operator removed Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Several on clean dish shelves over prep counter Operator separated to dry properly Corrected On-Site Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven handles on cookline Operator removed and placed into utensil pan Corrected On-Site
  • 36-62-4:Basic - Light not functioning. 2 in hoods over cookline Operator replaced with new bulbs Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. One on clean dish shelf in prep area Operator removed to be cleaned Corrected On-Site
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler in middle of cookline

3/4/2025· 1y ago

Visit ID: 10701488

Met Inspection Standards

1 int, 2 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board at cooks line Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers at dry dish storage. Operator moved and drained excess water Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at cooks line Corrected On-Site

10/22/2024· 1y 4mo ago

Visit ID: 8738373

Met Inspection Standards

1 high, 1 int, 4 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks outside
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table in the back Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaged in food prep with no beard guard at prep area Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Chicken flour not labeled Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wings temping at 46F and chicken temping at 48F at chicken station on cooks line. Per operator items were placed in reach in cooler less than an hour from walk in cooler. Operator iced down items for temperature recovery **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at bar blocked by sanitizer bucket Corrected On-Site

1/29/2024· 2y 1mo ago

Visit ID: 8465753

Met Inspection Standards

2 high, 6 basic

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.Employee setting line up with no beard guard.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.Employee setting line up with no hair restraint. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.Wet nesting on multiple plastic containers kept on prep area.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.Baked potato oven .
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.Rusted shelves in reach cooler in we're steaks are kept.
  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly.Standing water on floor located on prep area due to a leak under prep sinks. Per manager work order is in place.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Wings kept on reach in cooler under breading station.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wings kept overnight in reach in cooler under breading station with temperature of 44F.

8/7/2023· 2y 7mo ago

Visit ID: 8359592

Met Inspection Standards

8 basic

  • 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. Salmon. Educated operator. Opened vacuum seal
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Current
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Bottom door freezer
  • 36-22-4:Basic - Floor area(s) covered with standing water. Cookline Repeat Violation
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets cookline Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.