OUTBACK STEAKHOUSE
Vineland Road
Orlando, Florida, 32811
Orange County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/3/2025
High Priority
2
Intermediate
2
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Handles missing from microwave, Handle broken on ice cream freezer. Door on bottom of make table not attached at fry station - From follow-up inspection 2025-02-03: **Time Extended**
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. At bar - From follow-up inspection 2025-02-03: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of table in prep area. Along cookline - From follow-up inspection 2025-02-03: **Time Extended**
- 25-06-4:Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Cups at server station at water dispenser Corrected On-Site - From follow-up inspection 2025-02-03: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Near hand sink at cookline - From follow-up inspection 2025-02-03: **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from faucet near dish washer - From follow-up inspection 2025-02-03: **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cookline Corrected On-Site - From follow-up inspection 2025-02-03: **Time Extended**
- 22-42-4:High Priority - - From initial inspection : High Priority - Lactic Acid sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At bar - From follow-up inspection 2025-02-03: **Time Extended**
- 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Improperly placed. Operator will correct **Corrective Action Taken** - From follow-up inspection 2025-02-03: **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2025-02-03: **Time Extended**
- 31B-06-4:Intermediate - - From initial inspection : Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Dispenser not mounted at bar - From follow-up inspection 2025-02-03: **Time Extended**
Food safety inspection conducted on 2/3/2025 revealed 11 total violations (2 high priority, 2 intermediate, 7 basic).
Inspection on 1/24/2025
High Priority
3
Intermediate
2
Basic
7
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Handles missing from microwave, Handle broken on ice cream freezer. Door on bottom of make table not attached at fry station
- 36-22-4:Basic - Floor area(s) covered with standing water. At bar
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of table in prep area. Along cookline
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Cups at server station at water dispenser Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Near hand sink at cookline
- 29-11-4:Basic - Water leaking from faucet near dish washer
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cookline Corrected On-Site
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Strip did not turn black Warning
- 22-42-4:High Priority - Lactic Acid sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At bar
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Improperly placed. Operator will correct **Corrective Action Taken**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Dispenser not mounted at bar
Food safety inspection conducted on 1/24/2025 revealed 12 total violations (3 high priority, 2 intermediate, 7 basic).
Inspection on 8/7/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Cooler drawer on cookline - From follow-up inspection 2024-08-07: **Time Extended**
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cooler drawer holding rice - From follow-up inspection 2024-08-07: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of rust, low boy on cookline - From follow-up inspection 2024-08-07: **Time Extended**
Food safety inspection conducted on 8/7/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 8/6/2024
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Cooler drawer on cookline
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cooler drawer holding rice
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of rust, low boy on cookline
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler drawers under hot well- ; rice (50F - Cold Holding); sour cream (50F - Cold Holding); butter (47F - Cold Holding); shredded cheese (47F - Cold Holding) operator states in cooler less then two hours, moved to different unit **Corrective Action Taken** Warning
Food safety inspection conducted on 8/6/2024 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 2/14/2024
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Desert cooler lid and gasket.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Across from makeline.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Handsink by server area does not turn off all the way. Work order in to repair.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By clean utensil rack. Corrected On-Site
Food safety inspection conducted on 2/14/2024 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 8/24/2023
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at ice machine Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On cookline Corrected On-Site
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. Cambro containers on clean dish rack. Operator sent back to be rewashed **Corrective Action Taken**
- 22-16-4:Basic - Reach-in cooler drawer interior on cookline next to salad station
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Lobster over mushroom sauce in two door stack cooler on cookline Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ribs (45-48F - Cold Holding) on cookline, over chill line. Operator states in unit less than two hours. Reduced amount in container **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In employee bathroom Corrected On-Site
Food safety inspection conducted on 8/24/2023 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).