OUTBACK STEAKHOUSE #1022
3215 S WEST COLLEGE RD
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/23/2025
High Priority
1
Intermediate
1
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at cookline and at server station have deep cut marks and are no longer smooth and cleanable.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Used aprons stored on top of mesh bag containing onions and box containing potatoes in back of kitchen. Manager removed aprons from area during this inspection. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic pans on drying rack in ware wash area.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup of ice on boxes inside walk-in freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Area around nozzles of fountain machine in server station soiled with mold-like substance. 2. Gaskets on cooler doors in server station soiled with mold-like substance and/or food debris.
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cookline wiped gloved hand on her apron, then touched fries with the same gloves hand. Manager voluntarily discarded the fries and had the employee wash hands and put on new gloves before continuing to work at cookline. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cookline and server station stained down inside deep cut marks.
Food safety inspection conducted on 4/23/2025 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).
Inspection on 8/16/2024
High Priority
1
Intermediate
0
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. One dead roach on floor in back of dry storage room. Employee swept up the dead roach during this inspection. Corrected On-Site
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Several chipped and/or cracked pans and pan lids on clean dish rack bar dish machine.
- 35B-02-4:Basic - Insect control device installed over food preparation area. Insect control light on wall directly above microwave and pan containing ice cream scoops in kitchen near warewash area.
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Floor under shelving in dry storage room soiled with food debris.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler at cookline: sliced tomatoes (60F - Cold Holding). Employee at cookline stated she filled them from the walk-in cooler approximately 15 minutes prior. Manager voluntarily discarded the tomatoes during this inspection. **Corrective Action Taken**
Food safety inspection conducted on 8/16/2024 revealed 5 total violations (1 high priority, 0 intermediate, 4 basic).
Inspection on 2/16/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 12A-16-4:High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee entered kitchen from dining area and began packing up Togo boxes without washing hands. Warning - From follow-up inspection 2024-02-16: Male employee entered kitchen and made drinks without washing hands. Admin Complaint
- 12A-29-4:High Priority - - From initial inspection : High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee picked up peel of onion from floor then touched peeled Union with same hand without first washing hands. Male employee with gloved hands picked up food from floor placed in trash then touched apron and continued to pull fries from fryer without washing hands and changing gloves. Warning - From follow-up inspection 2024-02-16: Male employee touched dirty dishes then put away clean dishes without first washing hands. Male employee drank from cup then continued cooking without washing hands. Female employee scratched face then continued to make drinks without washing hands. Female employee with gloved hand wiped prep table with wet towel then touched clean dish without washing hands. Female employee garnished salad with cheese after touching apron without washing hands. Admin Complaint
Food safety inspection conducted on 2/16/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 2/7/2024
High Priority
3
Intermediate
3
Basic
7
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door in kitchen is not self closing.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Several pans are chipped and broken. Door of walk in cooler in disrepair. Two cutting boards on cookline have deep grooves. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Around condenser in walk in cooler. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door and handle soiled with food debris in prep area. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. On several clean pans on clean dish rack.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Pan of sliced peppers stored under cases of unwashed tomatoes in walk in cooler. Moved during this inspection. Corrected On-Site
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee entered kitchen from dining area and began packing up Togo boxes without washing hands. Warning
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee picked up peel of onion from floor then touched peeled Union with same hand without first washing hands. Male employee with gloved hands picked up food from floor placed in trash then touched apron and continued to pull fries from fryer without washing hands and changing gloves. Warning
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Female employee touched raw peeled onion with bare hands in prep area. Manager stated onion will be used in soup and instructed employee to put on gloves. **Corrective Action Taken**
- 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Male employee responsible for cooking food per manager not able to state the cooking temperature for chicken.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior top wall of ice bin has mold like substance. Repeat Violation
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 14 employees training completed in 2020, expired 2023.
Food safety inspection conducted on 2/7/2024 revealed 13 total violations (3 high priority, 3 intermediate, 7 basic).
Inspection on 11/8/2023
High Priority
3
Intermediate
1
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles at end of cook line in corner.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on shelf above three compartment sink.
- 14-11-5:Basic - Equipment in poor repair. Handles on microwaves on cook line missing.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drawers for potato warmer greasy. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler at end of cook line: ribs (50F,49F - Cold Holding). Manager stated item was placed in cooler 2 hours prior to temperature being taken. Manager placed item in walk-in freezer to reduce temperature to 41F. **Corrective Action Taken**
- 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. Butter on cook line no time mark. Manager stated item placed out 1 hour prior. Manager had employee place proper time mark on item. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in warmer on top of prep table across from grill: French onion soup (127F - Hot Holding). Manager stated item placed in warmer one hour prior to temperature being taken. Employee placed item on top of grill to reheat. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from fryers. Repeat Violation
Food safety inspection conducted on 11/8/2023 revealed 9 total violations (3 high priority, 1 intermediate, 5 basic).