Outback Steakhouse
Last inspected: Apr 20, 2026
61
Score
The health department has logged nine inspections at Outback Steakhouse, the earliest from 2022. The latest inspection on file is from Apr 20, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have ticked up lately, averaging around nine violations per visit versus roughly five violations earlier in the record.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up four times.
Compared to other Sanford restaurants (averaging 77), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
9
Inspections
1
Critical latest
0
Major latest
7
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
1 critical violation. 7 minor violations.
View 8 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. -kitchen dishwasher tested 3x, final rinse temperature only reached 157F **Warning**
22-57-6
Basic - Equipment in poor repair. -"To-go items" reach-in cooler: left side door gasket torn, repair already requested **Corrective Action Taken** **Warning**
14-11-5
Basic - Floor area(s) covered with standing water. -soda line leaking in bar area, operator states repairs have been requested **Corrective Action Taken** **Warning**
36-22-4
Basic - Floor soiled/has accumulation of debris. -floor underneath fryers, employee cleaned **Corrected On-Site** **Warning**
36-73-4
Basic - Food storage container/container lid cracked or broken. -cut lettuce container lid, operator replaced **Corrected On-Site** **Repeat Violation** **Warning**
14-38-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation** **Warning**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have a light accumulation of dust/debris **Repeat Violation** **Warning**
23-03-4
Basic - Self-closing metering faucet does not provide water for at least 15 seconds. -all bathroom faucets **Warning**
27-14-4
61
Nov 7, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
50
May 21, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked pasta 49F, per operator stored in reach-in cooler less than 1 hour, operator relocated to walk-in cooler to rapidly cool **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb. -hose bibb in bar area
29-34-4
Intermediate - Food-contact surface soiled with food debris. -light accumulation of debris inside bar soda gun nozzle
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in dishwashing area, operator restocked paper towels **Corrected On-Site**
31B-02-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Drain cover(s) missing. -drain in dishwasher area
29-18-4
Basic - Floor soiled/has accumulation of debris. -floor underneath fryers
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sinks in dishwashing area are heavily soiled
23-03-4
Basic - Standing water in floor drain/floor drain draining very slowly. -drain underneath dishwasher
29-19-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls in dishwashing area **Repeat Violation**
36-27-5
Basic - Water leaking from pipe. -soda lines in bar area
29-11-4
41
Dec 2, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
67
Mar 12, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. - butter scoop **Corrected On-Site**
10-05-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - bagged pasta, 52F, ribs, 51F, small cooler under grill; less than 3 hours; manager discarded product **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - back area **Corrected On-Site**
31B-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - employee restoom
32-04-4
Basic - Floor area(s) with standing water. - deep groutlines in back area
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - potato warming drawers - shelves below fry warmer - fan guards in walk in cooler
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
16-46-4
55
Nov 28, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-11-28: **Time Extended**
53B-13-5
90
Nov 15, 2023
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spatula at wait station 131F, **Corrected On-Site**
10-05-5
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.Bar dish machine 10 ppm. **Warning**
22-41-4
High Priority - Employee touched pants and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker wiped hands on pants and Then proceeded to handle food at cookline without washing hands,
12A-28-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Food worker slicing green onions with bare hands . Educated operator . **Corrective Action Taken**
09-01-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Food employee with no beard guard/restraint while engaging in food preparation., portioning food, with no beard guard, **Corrected On-Site**
13-04-4
Basic - Front line ceiling /ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fryers sides soiled with grease,
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Unnecessary items/unused equipment on the premises. Three compartment sink store outside back of restaurant. Operator has scheduled to be removed from facility , this week.
33-31-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwash lettuce stored over cut lettuce in walk in cooler. **Corrected On-Site**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
35
Jan 30, 2023
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Corrected On-Site**
11-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom.
32-04-4
Basic - Clean linens stored on floor. Wiping cloths. **Corrected On-Site**
21-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on reach in freezer.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans.
24-08-4
Basic - Floor area(s) covered with standing water. Walk in cooler floor.
36-22-4
Basic - Floor soiled/has accumulation of debris. Walk in freezer.
36-73-4
Basic - Water softener salt (food) stored on the floor. Hot water heater room.
08B-74-1
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
55
Aug 2, 2022
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup 83f. Advised to reheat item(s) to 165°F for 15 seconds within two hours.
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Dump sink. Ice in sink. **Corrected On-Site**
31A-11-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Tongs on oven handle. **Corrected On-Site**
24-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line. **Corrected On-Site**
05-09-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Cook line.
14-33-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish wash area.
36-27-5
58
Frequently Asked Questions
When was Outback Steakhouse last inspected?
The most recent health inspection at Outback Steakhouse on file is from Apr 20, 2026. The public record contains nine inspections in total.
What is the most common violation at Outback Steakhouse?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Outback Steakhouse.
How does Outback Steakhouse compare to other restaurants in Sanford?
Outback Steakhouse most recently scored 61 out of 100, which is lower than the Sanford average of 77.
Has Outback Steakhouse's inspection record improved over time?
No. Recent inspections at Outback Steakhouse have averaged around nine violations per visit, up from roughly five 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 two times per year on average.
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