Outback Steakhouse
Last inspected: Dec 10, 2025
32
Score
Outback Steakhouse has been inspected 11 times since 2022. The newest entry in the record is dated Dec 10, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving the wrong way, with the rolling count rising from around 11 violations to closer to 16 violations per visit.
When inspectors have written things up, “ice buildup in ice cream reach-in freezer and walk-in freezer” has been the most frequent reason, cited six times.
By comparison, the average Clermont facility scores 68, putting Outback Steakhouse on the weaker side. There are enough flags in the record to merit a second thought.
11
Inspections
2
Critical latest
2
Major latest
13
Minor latest
Inspection History
Dec 10, 2025
Routine - Food
2 critical violations. 2 major violations. 13 minor violations.
View 17 violations
High Priority - Live, small flying insects found. -4 flying insects under prep shelf on back line -1 flying insects in bar area Operator disposed of several flies and cleaned area. **Corrected On-Site**
35A-02-7
High Priority - Sewage/wastewater backing up through floor drains. -drain under hand sink in bar area was clogged causing water to run onto floor, operator unclogged drain, water drained down **Corrected On-Site**
28-26-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line -interior of microwave and ovens on cook line
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -pan of water in hand sink in dish area, operator removed. **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice bin at server station
22-20-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Carbon dioxide/helium tanks not adequately secured. -operator chained them together **Corrected On-Site**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen and dry storage
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -front double doors
35B-01-4
Basic - Floor soiled/has accumulation of debris. -dry storage and floor drain in bar area
36-73-4
Basic - Ice buildup in ice cream reach-in freezer and walk-in freezer. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in drawers on breading station -exterior baking pans are encrusted -speed rack on back line is soiled -exterior sides of equipment on front line and cook line are soiled
23-03-4
Basic - Reach-in cooler on salad station and dish storage rack shelves with rust that has pitted the surface.
14-33-4
Basic - Single-service articles improperly stored. -wrapped take out utensils stored on floor in take out room, opera placed on shelf **Corrected On-Site**
25-05-4
Basic - Standing water in bottom of reach-in-cooler. -bar
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -by soda boxes
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. -hand sink at entry to cook line
29-11-4
32
May 2, 2025
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -portioned chili (47F - cooling, prepared 4/30, covered in tight container)
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. -portioned chili (47F - cooling, prepared 4/30, covered in tight container);
01B-36-5
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. -whipped butter on front line. Operator knew time and marked with time stamp **Corrected On-Site**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -dishwasher area, operator replaced **Corrected On-Site**
31B-02-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. --cheesecake in reach in cooler
02C-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -portioned chili (47F - cooling, prepared 4/30, covered in tight container)
03D-15-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -butter scoop on front line. Operator removed. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -pans encrusted on cook line -wall behind shelves across from dish area -grill presses on cook line
23-03-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
41
Dec 19, 2024
Routine - Food
4 critical violations. 5 major violations. 12 minor violations.
View 21 violations
High Priority - Raw animal food stored over canned/bottled drinks. - raw shell eggs stored over beer kegs **Corrected On-Site**
08A-11-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw bacon stored over cooked ribs in walk in cooler. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. -spray bottle of yellow liquid hanging on hand sink in dish area. **Corrected On-Site**
41-10-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 2 flying insects at from bar.
35A-02-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Joseph Varitek
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - mixer head - white cutting board at salad station . - red cutting boards on cooks line **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. - container of water stored in hand sink in dish area. **Corrected On-Site**
31A-09-4
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/
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. - spray bottle of yellow liquid hanging on hand sink in dish area. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Food stored on floor. - drink mixers **Corrected On-Site**
08B-38-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - Microwave over salad station COS - lowboy oven on cooks line **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Potato drawers **Repeat Violation**
23-03-4
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - French fry cold holding unit
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. - salad station
14-33-4
Basic - Working containers of food removed from original container not identified by common name. - bulk salt **Corrected On-Site** **Repeat Violation**
02D-01-5
18
Apr 12, 2024
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Prime rib 48f, Salmon 48f. Less than 4 hours. Advised to rapid chill. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 132f. Manager turned up heat. **Corrective Action Taken** **Repeat Violation**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Mixer head. **Corrected On-Site**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Wait station. **Corrected On-Site**
22-20-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Ahi tuna. **Corrected On-Site**
06-09-1
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Potato drawer.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in fry cooler. **Corrected On-Site**
22-16-4
Basic - Working containers of food removed from original container not identified by common name. -Bulk container of sugar.
02D-01-5
47
Dec 20, 2023
Routine - Food
5 critical violations. 1 major violation. 6 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Seared ahi tuna over dressing, salad cooler **Corrected On-Site** - From follow-up inspection 2023-12-20: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Crawfish portions 12/3 - From follow-up inspection 2023-12-20: **Time Extended**
01B-24-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Shredded cheese 46F, Mac and cheese 45, sliced cheese 44F, top of cookline cooler between grills. Operator put ice bags on top. - fettuccine 63F sitting on table on cookline. Operator discarded **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2023-12-20: **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 121F, prime rib 98-108F in sham. All hot holding in sham for 3 hours per manager. Advised to reheat to 165F to hot hold at 135F or above or use time as a public health control and discard in 1 hour - From follow-up inspection 2023-12-20: **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Lactic acid sanitizer greater than allowed concentration. Greater than 700 ppm DDBSA/1875 ppm Lactic acid. - From follow-up inspection 2023-12-20: **Time Extended**
41-27-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. In the bar, used to hold drink mixes **Corrected On-Site** - From follow-up inspection 2023-12-20: **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink over prep table **Corrected On-Site** - From follow-up inspection 2023-12-20: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2023-12-20: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink area - From follow-up inspection 2023-12-20: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. - Upright meat cooler on cookline - light rusting in other cookline units - From follow-up inspection 2023-12-20: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Water draining onto floor surface. In the bar, handsink drains partially on the floor; water on the floor throughout bar - From follow-up inspection 2023-12-20: **Time Extended**
29-03-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Faucet at bar 4 compartment sink - From follow-up inspection 2023-12-20: **Time Extended**
29-11-4
32
Dec 12, 2023
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
29
Jun 6, 2023
Routine - Food
No violations found.
100
May 30, 2023
Routine - Food
1 major violation.
View 1 violation
Approved Thawing Methods Used
FL-31
90
May 23, 2023
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 44f. Less than 4 hours. Manager added ice. **Corrective Action Taken**
03A-02-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -Water filter above mixer.
29-28-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Green cutting board. -Mixer head.
22-02-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. By warewash. **Warning**
31A-04-4
Basic - Bowl or other container with no handle used to dispense food. -Dressing scoop. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Over cookline. -Over bread warmer at wait station.
36-34-5
Basic - Floor tiles missing and/or in disrepair. Around drain on cookline.
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Standing water in salad prep cooler.
22-16-4
47
Dec 27, 2022
Routine - Food
1 major violation. 11 minor violations.
View 12 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixerhead. White cutting boards on cooks line.
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Prep area vents
36-34-5
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Green cutting boards in prep area.
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
35B-01-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Forks. And spoons at dish machine.
24-18-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp stored in sink. **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in dish area.
36-27-5
52
Jul 18, 2022
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in meat cooler to left of flat grill. **Warning** - From follow-up inspection 2022-07-18: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Potato warmer. **Warning** - From follow-up inspection 2022-07-18: **Time Extended**
22-08-4
90
Frequently Asked Questions
When was Outback Steakhouse last inspected?
The most recent health inspection at Outback Steakhouse on file is from Dec 10, 2025. The public record contains 11 inspections in total.
What is the most common violation at Outback Steakhouse?
Across the inspection record, “ice buildup in ice cream reach-in freezer and walk-in freezer” has been cited six times, more than any other issue at Outback Steakhouse.
How does Outback Steakhouse compare to other restaurants in Clermont?
Outback Steakhouse most recently scored 32 out of 100, which is lower than the Clermont average of 68.
Has Outback Steakhouse's inspection record improved over time?
No. Recent inspections at Outback Steakhouse have averaged around 16 violations per visit, up from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Outback Steakhouse 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 inspected?
Based on the inspection history on file, Outback Steakhouse is inspected around three times per year on average.
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