Outback Steakhouse
Last inspected: Nov 5, 2025
100
Score
The health department has logged 11 inspections at Outback Steakhouse, the earliest from 2022. The most recent visit was on Nov 5, 2025. Low risk means the most recent visit produced few or no significant findings.
Violation counts have held steady across recent visits, averaging around six violations each.
The pattern that stands out is “old labels stuck to food containers after cleaning”, which has been cited five times.
Compared to the broader Orlando restaurant scene, where the average is 79, this is a stronger showing. Overall, the inspection record reads well.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 5, 2025
Routine - Food
No violations found.
100
Sep 15, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - No soap provided at handwash sink. No soap at hand washing sink at cooks line and first hand washing sink at bar **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Facility is utilizing food handlers program created in house **Warning**
53B-03-5
Basic - Ceiling tile missing. Above walk in cooler **Warning**
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable. Multi colored cutting boards by triple sink **Warning**
14-09-4
Basic - Food storage container/container lid cracked or broken. Two cracked lids covering cut romaine and beef patties in walk in cooler **Warning**
14-38-4
Basic - Old labels stuck to food containers after cleaning. At dry dish storage **Warning**
16-46-4
67
Jun 12, 2025
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar 0 ppm chlorine. Changed jug, primed recheck 50 ppm. **Corrected On-Site**
22-41-4
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 and the time removed from temperature control cannot be determined. - butter pats, operator placed correct time. **Corrected On-Site**
03F-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb at dish area.
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Bar hand wash sink used as a dump sink.
31A-11-4
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. - Operator was only able to provide 2 certificates.
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven, white cutting board at salad station, soda gun at bar.
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on plate cooler for salads **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on shelf
24-08-4
Basic - Food stored on floor. - walk in freezer **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of dish machine. **Corrective Action Taken**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Pans on shelf.
16-46-4
Basic - Silverware/utensils dried with a towel/cloth. Employee drying plates. . Re-educated **Corrective Action Taken**
24-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Container of sugar on shelf above prep table by walk in cooler. **Corrected On-Site**
02D-01-5
32
Feb 6, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At bar at bar **Corrected On-Site** - From follow-up inspection 2025-02-06: **Time Extended**
31B-03-4
Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At to go **Corrected On-Site** - From follow-up inspection 2025-02-06: **Time Extended**
31B-05-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In hard boiled egg on cookline **Corrected On-Site** - From follow-up inspection 2025-02-06: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of liquor cage **Corrected On-Site** - From follow-up inspection 2025-02-06: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At bar - From follow-up inspection 2025-02-06: **Time Extended**
31B-04-4
70
Dec 5, 2024
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Intermediate - No soap provided at handwash sink. At bar at bar **Corrected On-Site**
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At to go **Corrected On-Site**
31B-05-4
Intermediate - Handwash sink used for purposes other than handwashing. Operator utilizing hand sink at bar as dump sink. Must return sink to hand sink only
31A-11-4
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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. **Warning**
51-16-7
Basic - Bowl or other container with no handle used to dispense food. In hard boiled egg on cookline **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of liquor cage **Corrected On-Site**
24-05-4
Basic - No handwashing sign provided at a hand sink used by food employees. At bar
31B-04-4
58
May 17, 2024
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2024-05-17: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation** - From follow-up inspection 2024-05-17: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. By 3 compartment sink - From follow-up inspection 2024-05-17: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. **Repeat Violation** - From follow-up inspection 2024-05-17: **Time Extended**
36-10-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed torn gaskets from reach in cooler with steaks **Repeat Violation** - From follow-up inspection 2024-05-17: **Time Extended**
14-11-5
78
May 10, 2024
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
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 and the time removed from temperature control cannot be determined. Potato bar: cheese, sour cream and butter. Less than 2 hours. Operator added the time marking. **Corrected On-Site**
03F-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) **Warning**
22-41-4
Intermediate - No soap provided at handwash sink. Bar hand wash sink, operator added soap **Corrected On-Site**
31B-03-4
Basic - Equipment in poor repair. Observed torn gaskets from reach in cooler with steaks **Repeat Violation**
14-11-5
Basic - In-use tongs stored on equipment handle between uses. Observed tongs hanging from handle of prep table, operator removed it**Corrected On-Site** **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By 3 compartment sink
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Observed sugar container without label. Operator labeled. **Corrected On-Site**
02D-01-5
Basic - Worn, torn and/or soiled floors/carpeting. **Repeat Violation**
36-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee put on a beard guard **Corrected On-Site**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
45
Nov 9, 2023
Routine - Food
6 minor violations.
View 6 violations
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the cookline
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Walk in freezer door in disrepair Salad coolers out of order Reach in cooler by salad station out of order
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Hanging from expo table bar. Operator removed them. **Corrected On-Site**
10-20-4
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site** **Repeat Violation**
16-46-4
Basic - Worn, torn and/or soiled floors/carpeting. Floor in disrepair by the dishwasher machine
36-10-4
74
Mar 1, 2023
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw salmon walk in cooler . **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (49F - Cold Holding); cut tomatoes (48F - Cold Holding)Less then 4 hours , cook line . raw salmon (47-53F - Cold Holding);, operator rapid chill to bring down to 41f. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (108F - Hot Holding) less then 4 hours . **Repeat Violation**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temp 122f cook line **Repeat Violation**
10-07-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
47
Sep 14, 2022
Complaint Full
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (119F - Hot Holding); less then 4 hours , operator re- heated to 165f for **Corrected On-Site** **Repeat Violation**
03B-01-6
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 from 1/2 hour , operator time marked food **Corrected On-Site** **Repeat Violation**
03F-02-5
Basic - Cutting board has cut marks and is no longer cleanable./ cook line
14-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer./ reach in freezer server area
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./ water temp 110f cook line **Corrected On-Site**
10-07-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues./ cook line **Corrected On-Site**
22-16-4
58
Jul 25, 2022
Routine - Food
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked chicken cooling from 6 hours ago (55F - Cooling) **Corrected On-Site**
01B-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 eggs cook line from 5 minutes, operator time marked food **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./ potatoes (120F - Hot Holding); operator discarded food **Corrected On-Site**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken cooling from 6 hours ago (55F - Cooling) **Corrected On-Site**
03D-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./ mixer head
22-02-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom./ by dish machine
36-02-5
Basic - Water leaking from pipe and/or faucet/handle./ pipe leaking server station **Repeat Violation**
29-11-4
39
Frequently Asked Questions
When was Outback Steakhouse last inspected?
The most recent health inspection at Outback Steakhouse on file is from Nov 5, 2025. The public record contains 11 inspections in total.
What is the most common violation at Outback Steakhouse?
Across the inspection record, “old labels stuck to food containers after cleaning” has been cited five times, more than any other issue at Outback Steakhouse.
How does Outback Steakhouse compare to other restaurants in Orlando?
Outback Steakhouse most recently scored 100 out of 100, which is higher than the Orlando average of 79.
Has Outback Steakhouse's inspection record improved over time?
Results have been roughly steady. Inspections at Outback Steakhouse have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Outback Steakhouse means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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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