OUTBACK STEAKHOUSE Inspection – September 15, 2025

High Priority 1

#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ccokline make table at flattop-; raw chicken (48F – Cold Holding); raw salmon (45-47F – Cold Holding); shredded cheese (46F – Cold Holding); Alfredo sauce (46F-cold holding ) in unit less then four hours. Ice bags placed in unit. At top of table at bun toaster, sliced tomatoes (51F – Cold Holding)in unit less then four hours, lid placed on top Top of cooler at fry station raw chicken (50F – Cold Holding), in unit less then 4 hours. Ice placed on top. Walk-in cooler-butter (44-45F – Cold Holding); pasta (45-47F – Cold Holding); ribs (45-47F – Cold Holding) Operator states door open for period of time for setup **Corrective Action Taken** **Warning**

Corrective Action TakenWarning

Intermediate 1

#6Intermediate31B-06-4

Intermediate – Soap dispenser at handwash sink not working/unable to dispense soap. At bar

Basic 4

#1Basic10-06-5

Basic – In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In lettuce and rice on cookline **Corrected On-Site**

Corrected On-Site

#2Basic36-62-4

Basic – Light not functioning. Over cookline and above fryer

#3Basic05-09-4

Basic – No conspicuously located ambient air temperature thermometer in holding unit. In lowboy coolers on cookline **Corrected On-Site**

Corrected On-Site

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler drawers on cook line

Florida Food Watch