Outback Steakhouse
Last inspected: Mar 31, 2026
45
Score
The health department has logged 10 inspections at Outback Steakhouse, the earliest from 2022. The latest inspection on file is from Mar 31, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
The pattern that stands out is “interior of oven/microwave has accumulation”, which has been cited six times.
That's lower than the typical Leesburg restaurant, which scores around 76. The pattern in the record is worth a careful look.
10
Inspections
2
Critical latest
2
Major latest
6
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-57-6
High Priority - Toxic substance/chemical improperly stored. -Sanitizer over condiments and by to go trays. **Corrected On-Site** **Warning**
41-10-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Employee men's bathroom. **Corrected On-Site** **Warning**
31B-02-4
Basic - Water leaking from pipe and/or faucet/handle. -At hand sink in rear prep area. **Warning**
29-11-4
Basic - Working containers of food removed from original container not identified by common name. -Bulk container of kosher salt. **Corrected On-Site** **Warning**
02D-01-5
Basic - Equipment or utensils not designed or constructed in a durable manner. -Interior glass window on oven broken. **Warning**
14-10-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven. **Warning**
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Salad chiller cooler, standing water. **Warning**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Warewash. **Warning**
36-27-5
45
Oct 7, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -At bar. **Warning** - From follow-up inspection 2025-10-07: Waiting on delivery, machine is turned off and not in use. **Time Extended**
16-55-4
95
Oct 2, 2025
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -Rice 80f, cooling over 2 hours. **Warning**
03D-01-5
High Priority - Food placed in soiled container/equipment. -Dressing containers stored in dirty water. **Corrected On-Site** **Warning**
08B-27-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Rice 80f, cooling over 2 hours. **Warning**
01B-02-5
High Priority - Toxic substance/chemical improperly stored. -Cleaner stored over to go cups. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Fryer baskets over three compartment sink. **Corrected On-Site** **Warning**
22-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -Three compartment sink removed at bar. **Warning**
51-16-7
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Ceiling tile leaking at corner of warewash. **Warning**
36-32-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -At bar. **Warning**
16-55-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Butter scoops in 87f. **Corrected On-Site** **Warning**
10-07-4
Basic - Old labels stuck to food containers after cleaning. -Over 2 compartment sink. **Corrected On-Site** **Warning**
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in wait station cooler. **Warning**
22-16-4
Basic - Waste line missing at soda gun holster. -At bar entrance. **Corrected On-Site** **Warning**
29-17-4
33
Apr 9, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 46f, Beef skewers 58f. Less than 4 hours. Manager discarded skewers. Added ice on salmon. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -Soap over tea pouches and cups in dry storage. **Corrected On-Site**
41-10-4
Intermediate - Spray bottle containing toxic substance not labeled. -Blue spray bottle on dish machine.
41-17-4
Basic - Bowl or other container with no handle used to dispense food. -Seasoning scoop. Manager discarded. **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. -Yellow cutting board.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Knives in 88f water. Manager changed water. Rechecked at 135f. **Corrected On-Site**
10-07-4
Basic - Stored food not covered. -Soup roux in walk in cooler. **Corrected On-Site**
08B-12-5
52
Aug 27, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Employee handled raw beef and then continued working with other items. Manager coached. **Corrective Action Taken**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Porterhouse 45f. Less than 4 hours.Manager rapid cooled. -Shrimp 50f, Chicken 49f. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Potato pull out drawer.
22-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -At wait station.
27-16-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -High temperature machine that is hitting correct temperature. Conveyor system not operating properly.
16-55-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
22-08-4
Basic - Reuse of single-service or single-use articles. -Clean, washed tomatoes stored in original cardboard box.
25-32-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Stored on prep table. **Corrected On-Site**
21-44-1
50
Mar 4, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over cheese. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. -Multiple chemicals over paper towels in dry storage.
41-10-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Ceiling tile missing. -Over walk in cooler. **Corrected On-Site**
36-36-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Plates at restaurant entrance by server station. **Corrected On-Site**
24-05-4
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.
06-09-1
Basic - Employee with no beard guard/restraint while engaging in food preparation. -Prep cook.
13-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Potato warmer.
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Plate cooler by salad station.
22-16-4
50
Oct 12, 2023
Routine - Food
No violations found.
100
Oct 11, 2023
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Roach activity present as evidenced by live roaches found. -1 live by kitchen entrance handsink. -1 live on wall above steamer in rear prep area. **Warning**
35A-05-4
High Priority - Roach excrement and/or droppings present. -Around electric outlet by kitchen entrance.
35A-23-4
Intermediate - Handwash sink not accessible for employee use at all times. -Pitcher in handsink at bar.
31A-09-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -Three compartment sink removed at bar and replaced with dish machine. Spoke with plan review, plan review revised. **Corrected On-Site**
51-16-7
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Cutting board has cut marks and is no longer cleanable. -Small brown cutting board by dish pit.
14-09-4
Basic - Dead roaches on premises. -1 dead on floor at expo. -1 dead on end of cookline on left side. -4 dead on floor under steamer in rear prep area. **Warning**
35A-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Potato oven.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters.
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -On cutting board. **Corrected On-Site**
21-44-1
Basic - Trash receptacles not provided where needed in establishment. -Handsink at kitchen entrance.
33-06-4
Basic - Floor soiled/has accumulation of debris. -Under cookline equipment. -Floor drains in dish pit.
36-73-4
37
Mar 14, 2023
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over mustard in reach in cooler on cookline. **Corrected On-Site**
08A-05-6
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor tiles missing and/or in disrepair. By dish machine.
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream freezer. **Repeat Violation**
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. Hood filters.
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on table top above clean plates. **Corrected On-Site**
21-44-1
Basic - Working containers of food removed from original container not identified by common name. Spray bottle with oil on cookline. **Repeat Violation**
02D-01-5
61
Dec 2, 2022
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken breast 58f, Shrimp 54f. Less than 4 hours. Manager placed on ice. **Corrective Action Taken**
03A-02-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. -Cook.
13-04-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Walk in freezer.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Butter scoop in 75 degree water. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Potato oven. **Repeat Violation**
22-08-4
Basic - Old labels stuck to food containers after cleaning. -Lobster pan. **Corrected On-Site**
16-46-4
Basic - Working containers of food removed from original container not identified by common name. -Butter spray bottle.
02D-01-5
64
Frequently Asked Questions
When was Outback Steakhouse last inspected?
The most recent health inspection at Outback Steakhouse on file is from Mar 31, 2026. The public record contains 10 inspections in total.
What is the most common violation at Outback Steakhouse?
Across the inspection record, “interior of oven/microwave has accumulation” has been cited six times, more than any other issue at Outback Steakhouse.
How does Outback Steakhouse compare to other restaurants in Leesburg?
Outback Steakhouse most recently scored 45 out of 100, which is lower than the Leesburg average of 76.
Has Outback Steakhouse's inspection record improved over time?
Results have been roughly steady. Inspections at Outback Steakhouse 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 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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