OUTBACK STEAKHOUSE Inspection – July 22, 2026

High Priority 1

#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (46F – Cold Holding) on standing unit at cook line as per operator less than 1 hour., operator discarded during inspection. **Corrected On-Site**

Corrected On-Site

Intermediate 3

#6Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. Observed at cook line, operator restocked during inspection. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#7Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ribs prepared onsite and held more than 24 hours not date marked on drawers at cook line.

#8Intermediate53B-14-5

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.

Basic 4

#1Basic36-01-4

Basic – Floor not cleaned when the least amount of food is exposed. Observed at walk in freezer.

#2Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler at expo area.

#3Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in cooler interior at expo area.

#4Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall behind racks at walk in cooler.

Florida Food Watch