Outback Steakhouse
Last inspected: Feb 3, 2026
58
Score
Outback Steakhouse has been inspected 11 times since 2022. Outback Steakhouse was last inspected on Feb 3, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly nine violations before.
Looking across the full record, “reach-in cooler interior/shelves have accumulation” is the recurring theme, flagged four times.
The city-wide average sits at 79, which Outback Steakhouse's 58 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
11
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pork loin over prepped vegetables in walkin **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. At bar, used as dump sink as evidenced by ice and lime wedge in sink
31A-11-4
Intermediate - Handwash sink not accessible for employee use at all times. Knives in sink at cookline **Corrected On-Site**
31A-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at ice machine **Corrected On-Site**
24-05-4
Basic - Food stored on floor. Sack of salt in dry storage room **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sugar bin **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler drawers on cookline. Small glass door cooler at server station
22-16-4
58
Sep 17, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At bar - From follow-up inspection 2025-09-17: **Time Extended**
31B-06-4
Basic - - From initial inspection : Basic - Light not functioning. Over cookline and above fryer - From follow-up inspection 2025-09-17: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler drawers on cook line - From follow-up inspection 2025-09-17: **Time Extended**
23-03-4
82
Sep 15, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ccokline make table at flattop-; raw chicken (48F - Cold Holding); raw salmon (45-47F - Cold Holding); shredded cheese (46F - Cold Holding); Alfredo sauce (46F-cold holding ) in unit less then four hours. Ice bags placed in unit. At top of table at bun toaster, sliced tomatoes (51F - Cold Holding)in unit less then four hours, lid placed on top Top of cooler at fry station raw chicken (50F - Cold Holding), in unit less then 4 hours. Ice placed on top. Walk-in cooler-butter (44-45F - Cold Holding); pasta (45-47F - Cold Holding); ribs (45-47F - Cold Holding) Operator states door open for period of time for setup **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At bar
31B-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler drawers on cook line
23-03-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In lettuce and rice on cookline **Corrected On-Site**
10-06-5
Basic - Light not functioning. Over cookline and above fryer
36-62-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In lowboy coolers on cookline **Corrected On-Site**
05-09-4
64
Feb 3, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Lactic Acid sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At bar - From follow-up inspection 2025-02-03: **Time Extended**
22-42-4
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Improperly placed. Operator will correct **Corrective Action Taken** - From follow-up inspection 2025-02-03: **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2025-02-03: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Dispenser not mounted at bar - From follow-up inspection 2025-02-03: **Time Extended**
31B-06-4
Basic - - From initial inspection : Basic - Water leaking from faucet near dish washer - From follow-up inspection 2025-02-03: **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Handles missing from microwave, Handle broken on ice cream freezer. Door on bottom of make table not attached at fry station - From follow-up inspection 2025-02-03: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. At bar - From follow-up inspection 2025-02-03: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of table in prep area. Along cookline - From follow-up inspection 2025-02-03: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Cups at server station at water dispenser **Corrected On-Site** - From follow-up inspection 2025-02-03: **Time Extended**
25-06-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Near hand sink at cookline - From follow-up inspection 2025-02-03: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cookline **Corrected On-Site** - From follow-up inspection 2025-02-03: **Time Extended**
21-12-4
43
Jan 24, 2025
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Strip did not turn black **Warning**
22-49-4
High Priority - Lactic Acid sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At bar
22-42-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Improperly placed. Operator will correct **Corrective Action Taken**
29-42-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Dispenser not mounted at bar
31B-06-4
Basic - Equipment in poor repair. Handles missing from microwave, Handle broken on ice cream freezer. Door on bottom of make table not attached at fry station
14-11-5
Basic - Floor area(s) covered with standing water. At bar
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of table in prep area. Along cookline
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Cups at server station at water dispenser **Corrected On-Site**
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Near hand sink at cookline
36-27-5
Basic - Water leaking from faucet near dish washer
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cookline **Corrected On-Site**
21-12-4
37
Aug 7, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Cooler drawer on cookline - From follow-up inspection 2024-08-07: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cooler drawer holding rice - From follow-up inspection 2024-08-07: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of rust, low boy on cookline - From follow-up inspection 2024-08-07: **Time Extended**
22-16-4
86
Aug 6, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler drawers under hot well- ; rice (50F - Cold Holding); sour cream (50F - Cold Holding); butter (47F - Cold Holding); shredded cheese (47F - Cold Holding) operator states in cooler less then two hours, moved to different unit **Corrective Action Taken** **Warning**
03A-02-5
Basic - Equipment in poor repair. Cooler drawer on cookline
14-11-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cooler drawer holding rice
05-09-4
Basic - Reach-in cooler interior/shelves have accumulation of rust, low boy on cookline
22-16-4
74
Feb 14, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By clean utensil rack. **Corrected On-Site**
31B-02-4
Basic - Equipment in poor repair. Desert cooler lid and gasket.
14-11-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Across from makeline.
22-16-4
Basic - Water leaking from pipe and/or faucet/handle. Handsink by server area does not turn off all the way. Work order in to repair.
29-11-4
74
Aug 24, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
55
Jun 7, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
67
Aug 8, 2022
Routine - Food
2 critical violations. 2 major violations. 16 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw chicken draw in cookline. Operator stated product was in there for less then 1 hour. Operator,moved product into the freezer for rapid cooling **Corrected On-Site**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - vacuum breaker installed on top of splitter. - Advised operator to remove vacuum breaker and move to end of splitter.
29-34-4
Intermediate - Lack of toilet tissue at each toilet/ paper towel in restroom -womens bathroom -operator added toilet paper/ paper towels in the restroom **Corrected On-Site**
32-11-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - cooked Ribs in Reach in Cooler cooked on Saturday with no date marking. -Operator had team member print label and label it as it was cooked on Saturday **Corrected On-Site**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. - few pans build up **Corrected On-Site** **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. -ice machine has ice buildup -broken reach in cooler in back of restaurant
14-11-5
Basic - Floor area(s) covered with standing water. - near fryer station
36-22-4
Basic - Floor not cleaned when the least amount of food is exposed. - under cook line
36-01-4
Basic - Floor soiled/has accumulation of debris.
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -ice cream cooler
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cook line had lids from last use still in the unit. Plus food build up
22-08-4
Basic - Light not functioning. - two lights in hood system out
36-62-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - reach in coolers on cook line had build up of food. Advised operator to clean reach in coolers after each shift to prevent the build up of food products
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -pineapples stored over washed citrus fruit. Advised Operator that the pineapple was unwashed and he moved the product to underneath the washed vegetables **Corrected On-Site**
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -Breading station reach in. -cookline reach in rusted as well
14-17-4
Basic - Wiping cloth sink and surface sanitizer compound sanitizing solution not at proper minimum strength. Reading at 00ppm. Advised operator to dump cleaner and refill - operator dumped and refilled sanitizer and took a new reading cleaner reach level of PPM needed **Corrected On-Site**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. -butter containers in spray bottles - Operator advised team member to label and bottles were labeled **Corrected On-Site**
02D-01-5
Basic - Floor tiles missing and/or in disrepair. - water was going into floor tiles. Water pushes on when stepping on tile - tile in mop sink broken
36-17-5
27
Frequently Asked Questions
When was Outback Steakhouse last inspected?
The most recent health inspection at Outback Steakhouse on file is from Feb 3, 2026. The public record contains 11 inspections in total.
What is the most common violation at Outback Steakhouse?
Across the inspection record, “reach-in cooler interior/shelves have accumulation” has been cited four times, more than any other issue at Outback Steakhouse.
How does Outback Steakhouse compare to other restaurants in Orlando?
Outback Steakhouse most recently scored 58 out of 100, which is lower than the Orlando average of 79.
Has Outback Steakhouse's inspection record improved over time?
Yes. Recent inspections at Outback Steakhouse have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Outback Steakhouse means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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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