OUTBACK STEAKHOUSE
4220 S TAMIAMI TRL
Overall Food Safety Rating
★★★½☆ (3.9/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/17/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/17/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/22/2024
High Priority
0
Intermediate
3
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 11-05-4:Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Food safety inspection conducted on 8/22/2024 revealed 3 total violations (0 high priority, 3 intermediate, 0 basic).
Inspection on 10/27/2023
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on counter by wait staff are and soda machine.
- 11-05-4:Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
Food safety inspection conducted on 10/27/2023 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 7/5/2023
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 101F on front of cooks line wait staff side. Observed operator remove utensils to be washed and refilled container with 155F water. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed insulation by interior of Walk-in cooler door is exposed with mold-like substance growth.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter 67F and shredded cheese 59F on wait staff side of cooks line. Operator stated item were only taken out of refrigerator 1 hour prior. Observed operator fill ice bath holders with more ice to cool items to proper temperature. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar. Observed operator replace paper towels. Corrected On-Site
Food safety inspection conducted on 7/5/2023 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).