OUTBACK STEAKHOUSE Inspection – July 8, 2025

High Priority 4

#4High Priority08B-02-4

High Priority – Displayed food not properly protected from contamination. Fruit in the bar area. Operator added lids to fruit containers. **Corrected On-Site**

Corrected On-Site

#5High Priority12A-28-4

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on soiled apron with gloves on and then touched clean plate without hand washing. Manager discussed with employee hand washing, employee washed. **Corrective Action Taken**

Corrective Action Taken

#6High Priority35A-02-7

High Priority – Live, small flying insects found. 1 fly in dish machine area 2 flies beverage area 1 live fly in bar area

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter (52F – Cold Holding). In cold well at front line, operator moved butter to freezer to rapidly chill. Recheck 42F **Corrected On-Site**

Corrected On-Site

Intermediate 1

#8Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled. Chemical spray bottle in bathroom area not labeled.

Basic 3

#1Basic22-20-5

Basic – Accumulation of black mold-like substance in the interior of the ice machine.

#2Basic13-07-4

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. The cook had a watch on. Manager discussed with Employee. Employee took the watch off. **Corrected On-Site**

Corrected On-Site

#3Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting. Pans on dry dish rack wet nesting in the back of the kitchen.

Florida Food Watch