OUTBACK STEAKHOUSE
International Drive
Orlando, Florida, 32819
Florida Center
Orange County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 2 health inspection reports
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).