OUTBACK STEAKHOUSE
31988 US Highway 19
Florida, 34684
Pinellas County County
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 3 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 1/13/2025
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stacked without being completely dry in dish room on upper shelf.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Large PVC pipe used in dish room soiled.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze. Otters on the cook line containing food removed from its original container not labeled with common name. Liquid butter. **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Pans and rack holding staged baked potatoes. **Repeat Violation**
Food safety inspection conducted on 1/13/2025 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 11/4/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Cook line, prep areas storage areas **Repeat Violation** **Warning** - From follow-up inspection 2024-11-04: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rack and pans holding baked potatoes in dry storage. **Warning** - From follow-up inspection 2024-11-04: **Time Extended**
Food safety inspection conducted on 11/4/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 10/31/2024
High Priority
3
Intermediate
1
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Prep unit in salad prep not holding temperatures at proper temperatures **Warning**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Cook line, prep areas storage areas **Repeat Violation** **Warning**
- 08B-38-4:Basic - Food stored on floor. Cases of French fries on the floor of freezer. **Warning**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line holding foods removed from its original container not labeled with common name. **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salad prep ; shredded cheddar (48F - Cold Holding); cut tomatoes (49F - Cold Holding); blue cheese (48F - Cold Holding); chopped egg (48F - Cold Holding), blue cheese dressing 46F cold hold, ranch dressing 47F cold hold. See stop sale **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad prep ; shredded cheddar (48F - Cold Holding); cut tomatoes (49F - Cold Holding); blue cheese (48F - Cold Holding); chopped egg (48F - Cold Holding), blue cheese dressing 46F cold hold, ranch dressing 47F cold hold. See stop sale **Warning**
- 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. See stop sale. **Corrected On-Site** **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rack and pans holding baked potatoes in dry storage. **Warning**
Food safety inspection conducted on 10/31/2024 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).