OUTBACK STEAKHOUSE
3760 SW ARCHER RD, Gainesville FL 32608 · (352) 373-9499
Last inspected Jan 20, 2026 · 10 visits since October 2023
OCT 24
FEB 25
AUG 25
OCT 25
JAN 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese on the cook line, 49F. This was in an ice bath, overstocked with partially melted ice. Water was reduced, ice was added, the cheese was sent to the walk-in freezer.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jan 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed : the hand wash sink on the wait station line has water under 85° for over a minute. Water line was checked, valve was open, hot water heater was already on.
Dishware/utensils not soaked prior to being placed in three-compartment sink/dishmachine and results in soiled dishware/utensils after washing occurs. Observed : a cutting board coming out of the dish wash machine, with fresh food residue from the prior process.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed : portioning scoop in standing water, in a Coffe cup. The water was discarded. **corrected on site* ALSO, utensils in a dipper well, 78°. The dipper well heating unit was turned on. **Corrective Action Taken*
Oct 21, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : on the cook line, flip top make table next to the grill: pasta 51°, shredded cheese 49°,cheese sauce 44°. These were stocked after lunch, 1:45 or so. The grill next to this unit creates lateral heat. Items were moved to the walk-in cooler and iced bagged. These were the only 3 items in the unit out of temp,
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed : the booths have removable seats, and the frames have an accumulation of dried food debris.
Worn, torn and/or soiled floors. Observed : at the bar, behind the cook line, between walk-in cooler and walk-in freezer, under wait station soda stand. and accumulation of soil and debris. This will include the floor under the booth SEAT cavity.
Aug 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cook line, shredded cheese 54°. This was stocked after 1:30 pm. All other items in that area were in compliance. This pan of cheese was place in the walk-in freezer and dropped to 37° in 14 minutes.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed a new hi temp dish wash machine indicator that would not stay on long enough to indicate surface temperature.
Cove molding at floor/wall juncture broken/missing. Observed multiple points of cove molding broken or missing throughout the kitchen.
Floor area(s) covered with standing water. Observed : standing water on the floor in front of the mop sink.
In-use tongs stored on equipment door handle between uses. Observed a pair of tongs stored sticking into the cook line walkway. The tongs were turned in a protected position.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on the cook line the handle for the cheese scoop was touching product. This was adjusted.
Old labels stuck to food containers after cleaning. Observed : old labels on food pans as they came out of the dish wash machine.
Wet wiping cloth not stored in sanitizing solution between uses. Observed : a wet cloth stored on the back line prep table, next to a pan of seasoning.
Feb 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed 2 soda gun nozzles with residue at the bar, in the cones.
Handwash sink used for purposes other than handwashing. Observed: in the dish wash machine hand wash sink small ware. This was removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: employee drink on the end of the cook line. This was discarded.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the metal knife holder at the end of the cook line, with an accumulation of dried food debris around the frame, under the lip.
Waste line missing at soda gun holster. Observed: at the top end of the bar, the soda gun drain was missing. Staff reattached.
Worn, torn and/or soiled floors/carpeting. Observed: the floor in the walk-in freezer has an accumulation of debris.
Oct 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: a 4 pound bag of shredded cheese, above the refrigerated area of a make table on the cook line. This had been out since just after lunch rush. The bag was placed in the cook line reach-in freezer for quick cooling..
Handwash sink used for purposes other than handwashing. Observed: a carving knife stored in the cook line hand wash sink. The knife was moved to the dish pit.
Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Observed: cases of plate/table service items stored in the employee restroom.
Observed electrical wiring in disrepair. For reporting purposes only. Observed: at the start of the cook line, a cord running across the walkway, the outer cover has been compromised and the three insulated wires are visible. The fan cord was unplugged and stored away.
Jun 6, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sink and surface cleaner tested at 828 indicating the sanitizer is too strong, employee manually made bucket to restest at 700ppm.
Handwash sink used for purposes other than handwashing. Employee filling up bucket with water at Handwash sink in dish area. Handwash sink on cooks line full of ice indicating it was used as a dump sink.
Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Box of plates and glasses on floor in employee restroom. Extra containers on shelf in employee restroom.
Employee bathroom in kitchen has an objectionable odor emitting from it.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above clean glasses on racks. Employee drink on shelf above fry battering station. Manager moved all drinks to the bottom.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers on back wall drying rack.
Floor area(s) covered with standing water. Under dish machine, the floor drain was clogged with trash, employee unclogged drain, water started draining properly.
Food storage container/container lid cracked or broken. Container holding whipped cream on cooks lid and large lid in walk in cooler on container.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Butter scoop in water at 92F next to drink area on server alley. Employee dumped water.
Open dumpster lid.
Single-service articles improperly stored. Box of straws on floor in Togo side room.
May 15, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese on the cook line, 49F. This was in an ice bath, overstocked with partially melted ice. Water was reduced, ice was added, the cheese was sent to the walk-in freezer.
Handwash sink not accessible for employee use at all times. Observed: the cook line hand wash sink with a sanitizer bucket blocking access. The bucket was removed.
Handwash sink used for purposes other than handwashing. Observed the dish wash machine area hand wash sink with a food pan being filled with water. The food pan was removed.
No paper towels or mechanical hand drying device provided at handwash sink. Observed the back line hand wash sink lacked paper towels. Towels were added.
In-use utensil stored in 135 degree Fahrenheit water not cleaned at least once every 24 hours or when the utensil has an accumulation of soil residue, whichever occurs first. Observed: 2 hot hold water pans for holding utensil, both with an accumulation floating food debris.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a scoop in 74F water on the front line(expo).
Time/temperature control for safety food thawed in an improper manner. Observed: frozen chicken on the back line with water running over the bags, not submerged. The bags were cut open and put on the cook line.
Mar 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed: server staff sitting on a reach-in cooler, counter height, that is used for prep/expo of food. The staff then sanitized the countertop.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: employee drinks/cups of ice stored on the wait station countertop.
Hood filter missing from automatic fire suppression/exhaust system. Observed: multiple hood filters missing on the end closest to the office.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed: ice cream scoops stored in standing 67F water.
Dec 5, 2023Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed: in the wait station, 3 tea nozzles that have build up in the cone.
Standing water in floor drain/floor drain draining very slowly. Observed: standing water in front of the mop sink. ALSO, an accumulation of water in front of the dish wash machine. This area was cleaned up.
Waste line missing at soda gun holster. Observed 2 soda gun holsters lacking drain lines.
Worn, torn and/or soiled floors/carpeting. Observed: the floor along the walls in the bar area have an accumulation of debris.
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.