OUTBACK STEAKHOUSE #1022
3215 S WEST COLLEGE RD, Ocala FL 34474 · 352.237.0022
Last inspected Apr 29, 2026 · 7 visits since November 2023
FEB 24
AUG 24
APR 25
NOV 25
APR 26
▼ IMPROVING
5 inspections trending up, 21 points better than where it started.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item stored in walk-in cooler: baked potatoes (45F - Cooling). Potatoes prepared the previous day.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cheese sauce in cook line reach-in cooler across from salad prep area. Manager placed beef on bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from fryers: shrimp (51F - Cold Holding). Manager stated shrimp placed in cooler two hours prior to temperature being taken. Manager had employee place bag of ice on shrimp to reduce temperature, shrimp (40F - Cold Holding). Items stored in ice bath in front of pass through window on server side: butter (58F - Cold Holding); cheese (57F - Cold Holding). Manager stated items placed in ice bath one hour prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F, butter (37F - Cold Holding); cheese (39F - Cold Holding).
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun in bar area soiled with mold-like substance.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer across from dish area.
Show the remaining 4 findings ▾
In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line grill handle. Manager placed tongs on top of grill.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep table next to beer and liquor closet greasy.
Soiled floors/carpeting. Floor in storage room next to office soiled with old food debris.
Stored food not covered. Baked potatoes and sweet potatoes stored on rolling rack at end of cook line. Employee placed cover over potatoes.
Nov 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item stored in walk-in cooler: baked potatoes (45F - Cooling). Potatoes prepared the previous day.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item stored in walk-in cooler: baked potatoes (45F - Cooling). Potatoes prepared the previous day.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Cheese and butter stored in wait station, time mark set to expire on 11/22. Manager placed proper time mark on cheese and butter.
Handwash sink used for purposes other than handwashing. Whip stored in hand washing sink across from fryer prep station. Employee removed whip during inspection.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom in back of kitchen.
Floor tiles missing and/or in disrepair. Floor tiles in cook area.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream reach-in freezer across from dish area.
Old food stuck to clean dishware/utensils. Crumbs on top of containers stored in dish area.
Single-service articles not stored inverted or protected from contamination. Coffee filters stored in wait station. Manager had employee place lid on pan with coffee filters.
Stored food not covered. Prepped potatoes and sweet potatoes on cook line rolling rack. Manager had employee place pan on top of potatoes.
Apr 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
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 at cookline wiped gloved hand on her apron, then touched fries with the same gloves hand. Manager voluntarily discarded the fries and had the employee wash hands and put on new gloves before continuing to work at cookline.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cookline and server station stained down inside deep cut marks.
Cutting board has cut marks and is no longer cleanable. Cutting boards at cookline and at server station have deep cut marks and are no longer smooth and cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Used aprons stored on top of mesh bag containing onions and box containing potatoes in back of kitchen. Manager removed aprons from area during this inspection.
Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic pans on drying rack in ware wash area.
Ice buildup in reach-in freezer and/or walk-in freezer. Buildup of ice on boxes inside walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Area around nozzles of fountain machine in server station soiled with mold-like substance. 2. Gaskets on cooler doors in server station soiled with mold-like substance and/or food debris.
Aug 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler at cookline: sliced tomatoes (60F - Cold Holding). Employee at cookline stated she filled them from the walk-in cooler approximately 15 minutes prior. Manager voluntarily discarded the tomatoes during this inspection.
Dead roaches on premises. One dead roach on floor in back of dry storage room. Employee swept up the dead roach during this inspection.
Food storage container/container lid cracked or broken. Several chipped and/or cracked pans and pan lids on clean dish rack bar dish machine.
Insect control device installed over food preparation area. Insect control light on wall directly above microwave and pan containing ice cream scoops in kitchen near warewash area.
Unclean building components, attachments or fixtures. Floor under shelving in dry storage room soiled with food debris.
Feb 16, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee entered kitchen from dining area and began packing up Togo boxes without washing hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee picked up peel of onion from floor then touched peeled Union with same hand without first washing hands. Male employee with gloved hands picked up food from floor placed in trash then touched apron and continued to pull fries from fryer without washing hands and changing gloves.
Feb 7, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee entered kitchen from dining area and began packing up Togo boxes without washing hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee picked up peel of onion from floor then touched peeled Union with same hand without first washing hands. Male employee with gloved hands picked up food from floor placed in trash then touched apron and continued to pull fries from fryer without washing hands and changing gloves.
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. Female employee touched raw peeled onion with bare hands in prep area. Manager stated onion will be used in soup and instructed employee to put on gloves.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Male employee responsible for cooking food per manager not able to state the cooking temperature for chicken.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior top wall of ice bin has mold like substance.
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. 14 employees training completed in 2020, expired 2023.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door in kitchen is not self closing.
Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf
Equipment in poor repair. Several pans are chipped and broken. Door of walk in cooler in disrepair. Two cutting boards on cookline have deep grooves.
Ice buildup in reach-in freezer and/or walk-in freezer. Around condenser in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door and handle soiled with food debris in prep area.
Old labels stuck to food containers after cleaning. On several clean pans on clean dish rack.
Unwashed fruits/vegetables stored with ready-to-eat food. Pan of sliced peppers stored under cases of unwashed tomatoes in walk in cooler. Moved during this inspection.
Nov 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler at end of cook line: ribs (50F,49F - Cold Holding). Manager stated item was placed in cooler 2 hours prior to temperature being taken. Manager placed item in walk-in freezer to reduce temperature to 41F.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Butter on cook line no time mark. Manager stated item placed out 1 hour prior. Manager had employee place proper time mark on item.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in warmer on top of prep table across from grill: French onion soup (127F - Hot Holding). Manager stated item placed in warmer one hour prior to temperature being taken. Employee placed item on top of grill to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from fryers.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles at end of cook line in corner.
Equipment and utensils not properly air-dried - wet nesting. Pans on shelf above three compartment sink.
Equipment in poor repair. Handles on microwaves on cook line missing.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drawers for potato warmer greasy.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.