OUTBACK STEAKHOUSE

Health inspection records show OUTBACK STEAKHOUSE in ORLANDO has 9 inspections with a food safety rating of 2.4/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 9 reports on file

Vineland Road

Orlando, Florida, 32811

Orange County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)

Based on 9 health inspection reports

All Inspection Reports

2/3/2026· 1mo ago

Visit ID: 13520674

Met Inspection Standards

1 high, 2 int, 4 basic

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
08B-38-4:Basic - Food stored on floor. Sack of salt in dry storage room Corrected On-Site
10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sugar bin Corrected On-Site Repeat Violation
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler drawers on cookline. Small glass door cooler at server station
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pork loin over prepped vegetables in walkin Corrected On-Site
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Knives in sink at cookline Corrected On-Site
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At bar, used as dump sink as evidenced by ice and lime wedge in sink

9/17/2025· 5mo ago

Visit ID: 13520359

Met Inspection Standards

1 int, 2 basic

36-62-4:Basic - - From initial inspection : Basic - Light not functioning. Over cookline and above fryer - From follow-up inspection 2025-09-17: **Time Extended**
23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler drawers on cook line - From follow-up inspection 2025-09-17: **Time Extended**
31B-06-4:Intermediate - - From initial inspection : Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At bar - From follow-up inspection 2025-09-17: **Time Extended**

9/15/2025· 5mo ago

Visit ID: 10894137

Follow-up Inspection Required

1 high, 1 int, 4 basic

10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In lettuce and rice on cookline Corrected On-Site
36-62-4:Basic - Light not functioning. Over cookline and above fryer
05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In lowboy coolers on cookline Corrected On-Site
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler drawers on cook line
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ccokline make table at flattop-; raw chicken (48F - Cold Holding); raw salmon (45-47F - Cold Holding); shredded cheese (46F - Cold Holding); Alfredo sauce (46F-cold holding ) in unit less then four hours. Ice bags placed in unit. At top of table at bun toaster, sliced tomatoes (51F - Cold Holding)in unit less then four hours, lid placed on top Top of cooler at fry station raw chicken (50F - Cold Holding), in unit less then 4 hours. Ice placed on top. Walk-in cooler-butter (44-45F - Cold Holding); pasta (45-47F - Cold Holding); ribs (45-47F - Cold Holding) Operator states door open for period of time for setup **Corrective Action Taken** Warning
31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At bar

2/3/2025· 1y 1mo ago

Visit ID: 10765012

Met Inspection Standards

2 high, 2 int, 7 basic

1/24/2025· 1y 1mo ago

Visit ID: 8851826

Follow-up Inspection Required

3 high, 2 int, 7 basic

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

8/7/2024· 1y 7mo ago

Visit ID: 8851599

Met Inspection Standards

3 basic

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**

8/6/2024· 1y 7mo ago

Visit ID: 8746631

Follow-up Inspection Required

1 high, 3 basic

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

2/14/2024· 2y ago

Visit ID: 8482526

Met Inspection Standards

1 int, 4 basic

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

8/24/2023· 2y 6mo ago

Visit ID: 8363788

Met Inspection Standards

2 high, 1 int, 4 basic

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