DirtyFLRestaurant Inspection Data

OUTBACK STEAKHOUSE

9600 US HWY 441

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 4/9/2025

Inspection #: Visit ID: 8873304

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -Seasoning scoop. Manager discarded. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -Yellow cutting board.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Knives in 88f water. Manager changed water. Rechecked at 135f. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. -Soup roux in walk in cooler. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 46f, Beef skewers 58f. Less than 4 hours. Manager discarded skewers. Added ice on salmon. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -Soap over tea pouches and cups in dry storage. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -Blue spray bottle on dish machine.

Inspection Date: 8/27/2024

Inspection #: Visit ID: 8777365

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -High temperature machine that is hitting correct temperature. Conveyor system not operating properly.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. -Clean, washed tomatoes stored in original cardboard box.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Stored on prep table. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Employee handled raw beef and then continued working with other items. Manager coached. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Porterhouse 45f. Less than 4 hours.Manager rapid cooled. -Shrimp 50f, Chicken 49f. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Potato pull out drawer.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -At wait station.

Inspection Date: 3/4/2024

Inspection #: Visit ID: 8523493

  • 36-36-4:Basic - Ceiling tile missing. -Over walk in cooler. Corrected On-Site
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Plates at restaurant entrance by server 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.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. -Prep cook.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Potato warmer.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Plate cooler by salad station.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over cheese. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -Multiple chemicals over paper towels in dry storage.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Inspection Date: 10/12/2023

Inspection #: Visit ID: 8522951

  • N/A:No Violations Were Observed

Inspection Date: 10/11/2023

Inspection #: Visit ID: 8375896

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -Small brown cutting board by dish pit.
  • 35A-03-4:Basic - Dead roaches on premises. -1 dead on floor at expo. -1 dead on end of cookline on left side. -4 dead on floor under steamer in rear prep area. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -Under cookline equipment. -Floor drains in dish pit.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Potato oven.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -On cutting board. Corrected On-Site
  • 33-06-4:Basic - Trash receptacles not provided where needed in establishment. -Handsink at kitchen entrance.
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. -1 live by kitchen entrance handsink. -1 live on wall above steamer in rear prep area. Warning
  • 35A-23-4:High Priority - Roach excrement and/or droppings present. -Around electric outlet by kitchen entrance.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -Pitcher in handsink at bar.
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -Three compartment sink removed at bar and replaced with dish machine. Spoke with plan review, plan review revised. 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