Outback Steakhouse
Last inspected: Jan 28, 2026
35
Score
Public records show eight inspections at Outback Steakhouse stretching back to 2022. The newest entry in the record is dated Jan 28, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have held steady across recent visits, averaging around 10 violations each.
“Equipment and utensils not properly air-dried - wet nesting” accounts for the largest share of issues, appearing four times across the record.
Outback Steakhouse's latest score of 35 falls below the Orlando average of 79. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
2
Critical latest
4
Major latest
7
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Homemade Chimichurri sauce(fresh garlic with oil) leaving in room temperature at 72F for more than 4 hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 58F, cheese sauce 53F, shredded cheese 59F/all less than 4 hours/moved to walk in cooler/rechecked cooked pasta 41F, cheese sauce 41F, shredded cheese 41F. Homemade Chimichurri sauce(fresh garlic with oil) leaving in room temperature at 72F for more than 4 hours). Will added to time control plan. **Repeat Violation**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./sautéed station/ **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels./back kitchen/ **Corrected On-Site**
31B-05-4
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./several employee's training certificates expired. **Repeat Violation**
53B-14-5
Basic - Bowl or other container with no handle used to dispense food./flour bin/back kitchen. **Corrected On-Site**
14-01-5
Basic - Employee with no beard guard/restraint while engaging in food preparation./one cook. **Repeat Violation**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site** **Repeat Violation**
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind soda boxes. Wall under dish area.
36-27-5
Basic - Working containers of food removed from original container not identified by common name./seasoning and flour bin/back kitchen/ **Corrected On-Site**
02D-01-5
Basic - No handwashing sign provided at a hand sink used by food employees./cook line hand sink.
31B-04-4
35
Sep 23, 2025
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./homemade ranch dressing with buttermilk holding at 59F, expo line with insufficient ice/less than 4 hours/adding ice, rechecked 43F/ **Corrected On-Site**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./kitchen wait station hand sink.
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pre cooked mushrooms 98F/stored next to cook line oven and garlic butter at expo line with 4 hour time marked but not on written plan/manager put items on time plan/ **Corrected On-Site**
03F-10-5
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./two employees training expired.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled./blue liquid spray bottle at bar/ **Corrected On-Site**
41-17-4
Basic - Employee with no beard guard/restraint while engaging in food preparation./cook/ **Corrected On-Site**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation./female cook. **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Interior of oven has accumulation of black substance/grease/food debris./cook line.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in freezer with ice cream gasket soiled. Cook line oven exterior soiled. Wait station milk cooler gasket soiled. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning./ **Corrected On-Site**
16-46-4
Basic - Reach-in cooler shelves with rust that has pitted the surface./cook line meat cooler/ **Repeat Violation**
14-33-4
41
Jan 28, 2025
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - No soap provided at handwash sink./cook line/ **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./cook wearing a watch while preparing food.
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Paper towels bin interior soiled/both cook line hand sinks. Hood filters soiled. Hood system top cover soiled. Cook line oven exterior soiled.
23-03-4
Basic - Plumbing system in disrepair./back kitchen hand sink with no running water/in the process of fixing per manager. Employees used front cook line two hand sinks.
29-08-4
Basic - Reach-in cooler shelves with rust that has pitted the surface./top bottom two door reach in cooler, cook line.
14-33-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall next to ice machine. Wall behind cooking equipments, cook line. Wall under and behind dish machine. **Repeat Violation**
36-27-5
Basic - Working containers of food removed from original container not identified by common name./bloom flour container not labeled/back kitchen dry storage area/ **Corrected On-Site**
02D-01-5
64
Aug 1, 2024
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Plumbing Installed; Proper Backflow Devices
FL-28
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
26
Feb 22, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1) raw chicken breast behind raw pork chop in under counter cooler under grill 2) raw burger over raw ribeye in single for meat cooler on cooks line **Corrected On-Site**
08A-20-5
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 and the time removed from temperature control cannot be determined. Able to determine time and placed new sticker **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at the bar closest to front door **Corrected On-Site**
22-02-4
Intermediate - Spray bottle containing blue toxic substance not labeled by expo line **Corrected On-Site**
41-17-4
Basic - Floor tiles missing and/or in disrepair. Dish room **Repeat Violation**
36-17-5
Basic - In-use tongs stored on equipment door handle between uses. Clam shells on cooks line **Corrected On-Site**
10-20-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residue on bottom Single door reach in in prep area **Corrected On-Site**
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Sugar container on walk in cooler **Corrected On-Site**
02D-01-5
50
Aug 2, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
43
Jan 18, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
41
Jul 6, 2022
Complaint Full
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cooked mushrooms 44F, cooked rice 47F/less than 4 hours, cook line reach in cooler/moved to walk in freezer/rechecked 39F and 40F. **Corrected On-Site**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed one flying insect at drink station.
35A-02-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./cook line hand sink/ **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink./cook line hand sink/ **Corrected On-Site**
31B-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./hood filters soiled.
23-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers.
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./96F, cook line hot holding unit.
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees./cook line hand sink/ **Corrected On-Site**
31B-04-4
Basic - Water leaking from pipe and/or faucet/handle./dish room pre wash sink leaking.
29-11-4
47
Frequently Asked Questions
When was Outback Steakhouse last inspected?
The most recent health inspection at Outback Steakhouse on file is from Jan 28, 2026. The public record contains eight inspections in total.
What is the most common violation at Outback Steakhouse?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” 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 35 out of 100, which is lower 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 10 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 two times per year on average.
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