Outback Steakhouse #2023
Last inspected: Sep 4, 2025
52
Score
Outback Steakhouse #2023 has been inspected nine times since 2022. Inspectors last stopped by on Sep 4, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has gotten worse over the last few visits, with the average climbing from around seven violations to closer to 10 violations.
Looking across the full record, “standing water in bottom of reach-in-cooler” is the recurring theme, flagged two times.
Outback Steakhouse #2023's latest score of 52 falls below the Ocala average of 78. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
1
Critical latest
1
Major latest
7
Minor latest
Inspection History
Sep 4, 2025
Complaint Full
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
Equipment Adequate to Maintain Product Temperature
FL-29
52
Aug 20, 2025
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
30
Mar 3, 2025
Complaint Full
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
37
Sep 4, 2024
Complaint Full
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on cook line reached into his back pocket and took out an oven glove and put it on then put on a plastic glove, then handled raw meat. Cook on cook line took dirty dishes to dishwash area returned to cook line wiped hands on pants then put on plastic glove without washing hands and began preparing food order. Discussed with manager. **Corrective Action Taken**
12A-07-5
Basic - Employee eating in a food preparation or other restricted area. Cook on cook line drinking from an open styrofoam cup on cook line.
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored an above flip-top make table cooler, and employee bag stored on top of clean silverware. Manager removed both items **Corrected On-Site**
40-06-5
Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler where Chicken is breaded
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (tomato,lettuce ) stored over ready-to-eat food ( pasta ) in walk in cooler. Manager removed pasta **Corrected On-Site**
08B-17-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet soiled wiping cloth on prep table on cookline
21-09-4
67
Mar 28, 2024
Complaint Full
5 minor violations.
View 5 violations
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Required Records Available; Shellstock Tags/Labels
FL-14
70
Dec 5, 2023
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
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. For 10 employees. 509.049(5) FS: It shall be the duty of each public food service establishment to provide training in accordance with the described rule to all food service employees of the public food service establishment. The public food service establishment may designate any certified food service manager to perform this function. Food service employees must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Proof of training for each food service employee shall include the name of the trained employee, the date of birth of the trained employee, the date the training occurred, and the approved food safety training program used. **Repeat Violation** **Admin Complaint**
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside salt container, manager removed bowl. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at the cook line. Manager removed. **Corrected On-Site**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves heavily soiled. Also reach-in cooler gaskets
23-03-4
Basic - Old food stuck to clean dishware/utensils. Plate stored inside cooler with food debris, manager moved to dish machine. **Corrective Action Taken**
16-48-4
Basic - Old labels stuck to food containers after cleaning. Some metal containers with old labels **Repeat Violation**
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers at the cook line heavily soiled.
22-16-4
Basic - Reuse of single-service or single-use articles. Observed cardboard boxes being reuse to stored cleaned tomatoes, inspector instructed to rehashed tomatoes and placed them on a plastic bin. Employee re washed. **Corrected On-Site**
25-32-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line and server area.
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Bulk container near walk-in cooler entrance, manager labeled sugar and flour. **Corrected On-Site**
02D-01-5
58
May 9, 2023
Routine - Food
No violations found.
100
Apr 28, 2023
Routine - Food
5 critical violations. 5 major violations. 7 minor violations.
View 17 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler two pans of soup cooked at 7:30 pm last night with variations of temperatures between 44F-46F. Soup is in metal pans with lid covering product that has condensation marks. **Warning**
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. In walk in cooler two pans of soup cooked at 7:30 pm last night with variations of temperatures between 44F-46F. Soup is in metal pans with lid covering product that has condensation marks. **Repeat Violation** **Admin Complaint**
01B-36-5
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. Male employee touched clothes and face with gloved hands and continued to work without washing hands.
12A-29-4
High Priority - Roach activity present as evidenced by live roaches found. One live roach on floor on cookline. One live roach on back side of potato drawer. **Repeat Violation** **Admin Complaint**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In server station: portion cups of butter 50F, pan of butter 46F, pan of shredded cheese 46F in pans on ice. Manager stated 4 hour time mark is for changing the ice under product and are being held under temperature control. Manager added items to Time as a Public Health Control (TPHC) during this inspection and will discard in four hours. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink near ice cream freezer has hot water at 77F.
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice.bin in server station has black substance near lid.
22-02-4
Intermediate - No paper towels or mechanical hand drying device, soap or hand wash sign provided at handwash sink. Sink in middle of cookline.
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for all employees hired after March 2020.
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for all employees hired after March 2020.
53B-13-5
Basic - Dead roaches on premises. One dead roach on floor in server station. **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. White foam cup on prep table at cookline. Moved during this inspection. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf next to dish machine.
24-08-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Lid over sugar is broken. Ice buildup in walk in freezer.
14-10-4
Basic - Floor soiled/has accumulation of debris. Under equipment on cookline has accumulation of trash and food debris. Under equipment in bar area has build up of trash. Under equipment at server station has food debris and trash.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of hot holding equipment on cookline soiled with grease and food debris. Underside of all prep tables on cookline soiled with food debris. Around doors of reach in cooler in server station has slimy build up.
23-03-4
Basic - Old labels stuck to food containers after cleaning. One pan with old label after being washed. One old label on pan on clean dish shelf. Manager removed labels and placed in dish pit to be rewashed. **Corrective Action Taken**
16-46-4
20
Oct 11, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Outback Steakhouse #2023 last inspected?
The most recent health inspection at Outback Steakhouse #2023 on file is from Sep 4, 2025. The public record contains nine inspections in total.
What is the most common violation at Outback Steakhouse #2023?
Across the inspection record, “standing water in bottom of reach-in-cooler” has been cited two times, more than any other issue at Outback Steakhouse #2023.
How does Outback Steakhouse #2023 compare to other restaurants in Ocala?
Outback Steakhouse #2023 most recently scored 52 out of 100, which is lower than the Ocala average of 78.
Has Outback Steakhouse #2023's inspection record improved over time?
No. Recent inspections at Outback Steakhouse #2023 have averaged around 10 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Outback Steakhouse #2023 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 #2023 inspected?
Based on the inspection history on file, Outback Steakhouse #2023 is inspected around three times per year on average.
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