Outback Steakhouse
Last inspected: Apr 10, 2026
86
Score
Public records show eight inspections at Outback Steakhouse stretching back to 2022. Inspectors last stopped by on Apr 10, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
Looking across the full record, “reach-in cooler interior/shelves have accumulation” is the recurring theme, flagged three times.
Among Oviedo restaurants, the typical score is 63; Outback Steakhouse is comfortably above that bar. There isn't much in the file that would give a customer pause.
8
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Apr 10, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on clean dishes stored rack Operator switched **Corrected On-Site**
24-05-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Meat reach in cooler
14-33-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over washed peppers in walk in cooler Operator switched **Corrected On-Site**
08B-17-4
86
Oct 16, 2025
Complaint Full
1 major violation. 5 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
58
Apr 10, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Live, small flying insects found Observed 4 live drain flying insects at the bar area . Next routine visit per supervisor .
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef filet stored on top of cut tomatoes and lettuce at the reach-in cooler kitchen area . **Corrected On-Site**
08A-05-6
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. robert-grace-April .
53B-14-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Rusted and disrepair on top of the steamer .
36-32-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee prepared food wearing bracelets.
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed 2 of the employees prepared food with no beard guard .
13-04-4
Basic - Food storage container/container lid cracked or broken. Observed multiple broken container at prep area next to the steamer .
14-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. The sautéed color bottom part .
22-16-4
52
Oct 29, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -tomatoes 48F -operator moved pan to colder location in RIC **Corrective Action Taken**
03A-02-5
Intermediate - Lack of toilet tissue at each toilet. -woman's restroom handicapped stall no toilet paper **Corrected On-Site**
32-11-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -personal bag on top of box of sweet potatoes **Corrected On-Site**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -scoop used for butter held in standing water **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. -HWS at bar -HWS right side of cook line
31B-04-4
67
Feb 5, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. - ice cream scoops. Manager changed water **Corrected On-Site**
10-05-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vents above mop sink
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Stored food not covered. - bar ice bin not actively used. Employee covered. **Corrected On-Site**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind hot holding unit
36-27-5
70
Aug 21, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
64
Feb 10, 2023
Complaint Full
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - meatloaf, 46-48F, cooling overnight
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - grilled onions, 48F, sliced cheese, 52F; small cooler next to flat grill; breaker was tripped less than 1 hour ago. Corrective action taken: manager discarded product and flipped breaker **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. - sanitizer bucket stored in bar handsink **Corrected On-Site**
31A-09-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. - fan cover in walk in cooler - ceiling vents near beer cooler
36-34-5
Basic - Floor area(s) covered with standing water. - inside walk in cooler
36-22-4
Basic - In-use tongs stored on equipment handle between uses. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of vegetable cooler on cookline, standing water in back of same cooler - residue build up on cooler drawers/gaskets at breading station - dust build up on exterior of butter cooler in expediting area
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of standing water. - cooler between grill and stove
22-16-4
43
Nov 22, 2022
Routine - Food
1 critical violation. 2 major violations. 12 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce 66° operator discarded. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head White cutting boards on cooks line.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Stored next to clean utensils at rolling station.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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 - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor area(s) covered with standing water. In front of walk-in cooler. Cooks line
36-22-4
Basic - Floor soiled/has accumulation of debris. Throughout the entire kitchen area.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All cooling units gaskets on cooks line.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooling units on cooks line.
22-16-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall behind steamer in back area.
36-30-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. 3 compartment sink in back prep area.
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 Apr 10, 2026. The public record contains eight 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 three times, more than any other issue at Outback Steakhouse.
How does Outback Steakhouse compare to other restaurants in Oviedo?
Outback Steakhouse most recently scored 86 out of 100, which is higher than the Oviedo average of 63.
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 two times per year on average.
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