Outback Steakhouse #1022
Last inspected: Nov 20, 2025
43
Score
Across the available record, Outback Steakhouse #1022 has eight inspections on file, the first dated 2022. The most recent visit was on Nov 20, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
When inspectors have written things up, “ice buildup in reach-in freezer and/or walk-in freezer” has been the most frequent reason, cited four times.
Restaurants in Ocala average 78, so Outback Steakhouse #1022 trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
3
Critical latest
1
Major latest
6
Minor latest
Inspection History
Nov 20, 2025
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Cheese and butter stored in wait station, time mark set to expire on 11/22. Manager placed proper time mark on cheese and butter. **Corrected On-Site**
03F-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item stored in walk-in cooler: baked potatoes (45F - Cooling). Potatoes prepared the previous day.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item stored in walk-in cooler: baked potatoes (45F - Cooling). Potatoes prepared the previous day.
01B-36-5
Intermediate - Handwash sink used for purposes other than handwashing. Whip stored in hand washing sink across from fryer prep station. Employee removed whip during inspection. **Corrected On-Site**
31A-11-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom in back of kitchen.
32-04-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles in cook area.
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream reach-in freezer across from dish area. **Repeat Violation**
14-69-4
Basic - Old food stuck to clean dishware/utensils. Crumbs on top of containers stored in dish area.
16-48-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters stored in wait station. Manager had employee place lid on pan with coffee filters. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Prepped potatoes and sweet potatoes on cook line rolling rack. Manager had employee place pan on top of potatoes. **Corrected On-Site**
08B-12-5
43
Apr 23, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cookline wiped gloved hand on her apron, then touched fries with the same gloves hand. Manager voluntarily discarded the fries and had the employee wash hands and put on new gloves before continuing to work at cookline. **Corrective Action Taken**
12A-28-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cookline and server station stained down inside deep cut marks.
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic pans on drying rack in ware wash area.
24-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup of ice on boxes inside walk-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Area around nozzles of fountain machine in server station soiled with mold-like substance. 2. Gaskets on cooler doors in server station soiled with mold-like substance and/or food debris.
23-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at cookline and at server station have deep cut marks and are no longer smooth and cleanable.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Used aprons stored on top of mesh bag containing onions and box containing potatoes in back of kitchen. Manager removed aprons from area during this inspection. **Corrected On-Site**
40-06-5
61
Aug 16, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler at cookline: sliced tomatoes (60F - Cold Holding). Employee at cookline stated she filled them from the walk-in cooler approximately 15 minutes prior. Manager voluntarily discarded the tomatoes during this inspection. **Corrective Action Taken**
03A-02-5
Basic - Dead roaches on premises. One dead roach on floor in back of dry storage room. Employee swept up the dead roach during this inspection. **Corrected On-Site**
35A-03-4
Basic - Food storage container/container lid cracked or broken. Several chipped and/or cracked pans and pan lids on clean dish rack bar dish machine.
14-38-4
Basic - Insect control device installed over food preparation area. Insect control light on wall directly above microwave and pan containing ice cream scoops in kitchen near warewash area.
35B-02-4
Basic - Unclean building components, attachments or fixtures. Floor under shelving in dry storage room soiled with food debris.
36-50-4
70
Feb 16, 2024
Complaint Full
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee entered kitchen from dining area and began packing up Togo boxes without washing hands. **Warning** - From follow-up inspection 2024-02-16: Male employee entered kitchen and made drinks without washing hands. **Admin Complaint**
12A-16-4
High Priority - - From initial inspection : High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee picked up peel of onion from floor then touched peeled Union with same hand without first washing hands. Male employee with gloved hands picked up food from floor placed in trash then touched apron and continued to pull fries from fryer without washing hands and changing gloves. **Warning** - From follow-up inspection 2024-02-16: Male employee touched dirty dishes then put away clean dishes without first washing hands. Male employee drank from cup then continued cooking without washing hands. Female employee scratched face then continued to make drinks without washing hands. Female employee with gloved hand wiped prep table with wet towel then touched clean dish without washing hands. Female employee garnished salad with cheese after touching apron without washing hands. **Admin Complaint**
12A-29-4
74
Feb 7, 2024
Complaint Full
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee entered kitchen from dining area and began packing up Togo boxes without washing hands. **Warning**
12A-16-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee picked up peel of onion from floor then touched peeled Union with same hand without first washing hands. Male employee with gloved hands picked up food from floor placed in trash then touched apron and continued to pull fries from fryer without washing hands and changing gloves. **Warning**
12A-29-4
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. Female employee touched raw peeled onion with bare hands in prep area. Manager stated onion will be used in soup and instructed employee to put on gloves. **Corrective Action Taken**
09-01-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 14 employees training completed in 2020, expired 2023.
53B-14-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Male employee responsible for cooking food per manager not able to state the cooking temperature for chicken.
53B-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior top wall of ice bin has mold like substance. **Repeat Violation**
22-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door in kitchen is not self closing.
32-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Several pans are chipped and broken. Door of walk in cooler in disrepair. Two cutting boards on cookline have deep grooves. **Repeat Violation**
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Around condenser in walk in cooler. **Repeat Violation**
14-69-4
Basic - Old labels stuck to food containers after cleaning. On several clean pans on clean dish rack.
16-46-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Pan of sliced peppers stored under cases of unwashed tomatoes in walk in cooler. Moved during this inspection. **Corrected On-Site**
08B-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door and handle soiled with food debris in prep area. **Repeat Violation**
23-03-4
33
Nov 8, 2023
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler at end of cook line: ribs (50F,49F - Cold Holding). Manager stated item was placed in cooler 2 hours prior to temperature being taken. Manager placed item in walk-in freezer to reduce temperature to 41F. **Corrective Action Taken**
03A-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. Butter on cook line no time mark. Manager stated item placed out 1 hour prior. Manager had employee place proper time mark on item. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in warmer on top of prep table across from grill: French onion soup (127F - Hot Holding). Manager stated item placed in warmer one hour prior to temperature being taken. Employee placed item on top of grill to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from fryers. **Repeat Violation**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles at end of cook line in corner.
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on shelf above three compartment sink.
24-08-4
Basic - Equipment in poor repair. Handles on microwaves on cook line missing.
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drawers for potato warmer greasy. **Repeat Violation**
23-03-4
45
May 9, 2023
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
64
Jul 12, 2022
Complaint Full
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler over grill on cookline: ribs 45F. Shrimp Alfredo 44F. Spinach 44F. Line check conducted this morning, ambient air of cooler is 45F. All items were moved to different refrigeration unit. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter added at chemical dispenser at mop sink with no device located on hose connection side.
29-34-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched face and apron and continued to work on line without washing hands. Male employee touched wiping cloth then continued to prepare food without washing hands. **Warning**
12A-25-4
High Priority - Presence of insects, rodents, or other pests. Three live bedbugs under booth seats at tables 71 and 72. More than 150 dead bedbugs in bench seats and on floor under bench seats at tables 71 and 72 on other side of Togo room. Also, evidence of bed bugs prevalent due to multiple areas with black spots under bench. Establishment management stated treatment has been conducted recently, powder on floor under bench seats. Area has been blocked off by tables. **Admin Complaint**
35A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two ovens on cookline have build up. Mold like substance on top wall of ice machine.
22-02-4
Basic - Employee eating in a food preparation or other restricted area. Female employee drinking out of glass behind bar.
12B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee yogurt on shelf in walk in cooler. Manager moved. **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf.
24-08-4
Basic - Equipment in poor repair. Handle missing on ice cream freezer, zip tie being used. **Repeat Violation**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around drawers of chicken make table soiled with food debris. Around doors of two reach in coolers in dessert area. **Repeat Violation**
23-03-4
Basic - Old food and/or labels stuck to food containers after cleaning. Two pans on shelf in prep area have old labels. Dishes stored on shelf in ware wash area have food debris.
16-46-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On prep table near walk in cooler. Manager removed towel. **Corrective Action Taken**
21-09-4
35
Frequently Asked Questions
When was Outback Steakhouse #1022 last inspected?
The most recent health inspection at Outback Steakhouse #1022 on file is from Nov 20, 2025. The public record contains eight inspections in total.
What is the most common violation at Outback Steakhouse #1022?
Across the inspection record, “ice buildup in reach-in freezer and/or walk-in freezer” has been cited four times, more than any other issue at Outback Steakhouse #1022.
How does Outback Steakhouse #1022 compare to other restaurants in Ocala?
Outback Steakhouse #1022 most recently scored 43 out of 100, which is lower than the Ocala average of 78.
Has Outback Steakhouse #1022's inspection record improved over time?
Results have been roughly steady. Inspections at Outback Steakhouse #1022 have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Outback Steakhouse #1022 means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Outback Steakhouse #1022 inspected?
Based on the inspection history on file, Outback Steakhouse #1022 is inspected around two times per year on average.
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