DirtyFLRestaurant Inspection Data

OUTBACK STEAKHOUSE #2023

With 7 documented inspections, OUTBACK STEAKHOUSE #2023 in OCALA has achieved a 2.5/5 food safety rating. Recent inspections indicate some food safety concerns.

4899 East Silver Springs Boulevard
Ocala, Florida, 34470
Marion County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 9/4/2025

Inspection #: Visit ID: 13501207

  • 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. In walk-in cooler, raw thawed salmon not removed from reduce oxygen package.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee persona lunchbox stored above food in walk-in cooler , manager moved. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers wet. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment, Cold holding equipment and reach-in cooler gaskets heavily soiled with food residue and build up. Repeat Violation
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. Cleaned stacked plates and containers with old food residue.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of coolers heavily soiled. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Multiple reach-in coolers at the cook line.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Inside mop bucket
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, boiled eggs 48F , manager moved, temperature dropped to 42F. Corrected On-Site Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave soiled.

Inspection Date: 9/4/2025

Inspection #: Visit ID: 13499452

  • N/A:No Violations Were Observed

Inspection Date: 8/20/2025

Inspection #: Visit ID: 10928799

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink at the server station, manager discarded. Corrected On-Site Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers stored wet. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors behind equipments.
  • 08B-38-4:Basic - Food stored on floor. At the dry storage area, case of sweet potatoes on floor, manager moved. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the cook line (in the idle of the cook line ).
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipments and reach-in coolers heavily soiled with food debris and grease build up. Walk-in cooler shelves soiled, also with mold like substance.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Cleaned stacked containers near office with old food residue. Manager moved to dish machine. **Corrective Action Taken** Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers heavily soiled. Repeat Violation
  • 29-03-4:Basic - Water draining onto floor surface. Waste water from handwash sink at the cook line. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At the prep area, bulk container with flour not labeled, manager labeled. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee at the fryer station handling personal phone, started wearing gloves and touched fries, no hand washed occurred.
  • 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. At the cook line, sweet potatoes at 120F 122F and 132F Manager voluntarily discarded.
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At the server station milk date marked 08/19/25 to 08/26/2025, Manager fixed date. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, eggs 47F, Manager voluntarily discarded, raw shrimp 44F-47F pasta 44F-50F, grilled onions 50F, manager moved top layer and freezer or added ice. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the cook line (in the middle) no draining plumbing connected. Warning

Inspection Date: 3/3/2025

Inspection #: Visit ID: 10780967

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above prep tables and cook line, manager discarded all. Corrected On-Site
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Female employee eating at the kitchen hen area. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers stored wet.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Containers and lids cracked
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves at the cook line soiled, also Hot holding drawers soiled with build up of food and grease.
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. Cleaned stacked containers with old food residue.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler soiled, also door frame soiled.
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine at the bar area, triple sink set up.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the fryer station, raw chicken stored above cut vegetables, Manager moved. Corrected On-Site
  • 01B-17-5:High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Milk at the server station.
  • 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. At the server station, milk no date marked, unable to determine when was open.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the cook line, plate inside sink, manager moved. Corrected On-Site

Inspection Date: 9/4/2024

Inspection #: Visit ID: 8876680

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Cook on cook line drinking from an open styrofoam cup on cook line.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored an above flip-top make table cooler, and employee bag stored on top of clean silverware. Manager removed both items Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler where Chicken is breaded
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (tomato,lettuce ) stored over ready-to-eat food ( pasta ) in walk in cooler. Manager removed pasta Corrected On-Site
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet soiled wiping cloth on prep table on cookline
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on cook line reached into his back pocket and took out an oven glove and put it on then put on a plastic glove, then handled raw meat. Cook on cook line took dirty dishes to dishwash area returned to cook line wiped hands on pants then put on plastic glove without washing hands and began preparing food order. Discussed with manager. **Corrective Action Taken**

Inspection Date: 3/28/2024

Inspection #: Visit ID: 8640594

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin at the server station (left back side of the ice bin).
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At the cook line observed bowl no handle inside horseradish sauce, Manager moved, also inside salt container, Manager moved. Corrected On-Site Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. In use containers with missing corners.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line, also Hot holding drawers soiled. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line (raw beef). Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the end of the cook line, Manager moved to bucket. Corrected On-Site

Inspection Date: 12/5/2023

Inspection #: Visit ID: 8351876

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside salt container, manager removed bowl. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at the cook line. Manager removed. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves heavily soiled. Also reach-in cooler gaskets
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. Plate stored inside cooler with food debris, manager moved to dish machine. **Corrective Action Taken**
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Some metal containers with old labels Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers at the cook line heavily soiled.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Observed cardboard boxes being reuse to stored cleaned tomatoes, inspector instructed to rehashed tomatoes and placed them on a plastic bin. Employee re washed. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line and server area.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container near walk-in cooler entrance, manager labeled sugar and flour. Corrected On-Site
  • 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. For 10 employees. 509.049(5) FS: It shall be the duty of each public food service establishment to provide training in accordance with the described rule to all food service employees of the public food service establishment. The public food service establishment may designate any certified food service manager to perform this function. Food service employees must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Proof of training for each food service employee shall include the name of the trained employee, the date of birth of the trained employee, the date the training occurred, and the approved food safety training program used. Repeat Violation Admin Complaint