OUTBACK STEAKHOUSE
International Drive
Orlando, Florida, 32819
Florida Center
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/28/2025
High Priority
0
Intermediate
1
Basic
7
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./cook wearing a watch while preparing food.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Paper towels bin interior soiled/both cook line hand sinks. Hood filters soiled. Hood system top cover soiled. Cook line oven exterior soiled.
- 29-08-4:Basic - Plumbing system in disrepair./back kitchen hand sink with no running water/in the process of fixing per manager. Employees used front cook line two hand sinks.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface./top bottom two door reach in cooler, cook line.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall next to ice machine. Wall behind cooking equipments, cook line. Wall under and behind dish machine. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./bloom flour container not labeled/back kitchen dry storage area/ Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink./cook line/ Corrected On-Site Repeat Violation
Food safety inspection conducted on 1/28/2025 revealed 8 total violations (0 high priority, 1 intermediate, 7 basic).
Inspection on 8/1/2024
High Priority
3
Intermediate
3
Basic
12
Total
18
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./wait station single service storage rack AC vent soiled.
- 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's jacket on ice scoop/ Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers/back kitchen cleaned dish rack.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 36-62-4:Basic - Light not functioning./one light bulb, cook line.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees./cook line middle hand sink.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in coolers gaskets soiled. Cook line middle hand sink soiled.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination./front counter station/ Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish area wall soiled.
- 29-03-4:Basic - Water draining onto floor surface. Under dish machine. Under cook line reach in cooler.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle./kitchen hand sink used by front employees after dropping dirty dishes.
- 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./observed employee cut lemon with bare hands.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./one flying insect on wall, dish area.
- 28-26-5:High Priority - Sewage/wastewater backing up through floor drains./near kitchen ice machine. Employees cleaned up immediately/ Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./cook line middle sink and bar hand sink/ Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink./cook line middle hand sink.
Food safety inspection conducted on 8/1/2024 revealed 18 total violations (3 high priority, 3 intermediate, 12 basic).
Inspection on 2/22/2024
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Dish room Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Clam shells on cooks line Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residue on bottom Single door reach in in prep area Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar container on walk in cooler Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1) raw chicken breast behind raw pork chop in under counter cooler under grill 2) raw burger over raw ribeye in single for meat cooler on cooks line Corrected On-Site
- 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 and the time removed from temperature control cannot be determined. Able to determine time and placed new sticker Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at the bar closest to front door Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing blue toxic substance not labeled by expo line Corrected On-Site
Food safety inspection conducted on 2/22/2024 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 8/2/2023
High Priority
2
Intermediate
1
Basic
9
Total
12
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 over cook line has black build up. Tiles over prep area.
- 36-22-4:Basic - Floor area(s) covered with standing water. In dish area
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout kitchen Heavily soiled under cooking equipment
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. In dish area
- 14-69-4:Basic - Ice buildup in reach-in freezer. On cook line, Ice cream freezer, and make table for salad station.
- 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. 2 microwaves in kitchen
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets for reach in coolers on cookline. Gaskets on walk in cooler. Plastic sheets hanging at walk in cooler door. Shelves in walk in cooler. Shelves in bar cooler. Interior basin of hand sink has build up Hood filter Exterior cooking equipment.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
- 29-17-4:Basic - Waste line missing at soda gun holster. Service well closest to register
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flying insects at bar area near service well
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees. Per manager, item were placed in unit less than 1 hour prior, manager removed items and returned to walk in cooler for temperature recovery. House made blue cheese 47F rechecked 40F House made ranch 48F rechecked 39F Diced egg 48F rechecked 41F Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at end of cook line near dish. Corrected On-Site
Food safety inspection conducted on 8/2/2023 revealed 12 total violations (2 high priority, 1 intermediate, 9 basic).