OUTBACK STEAKHOUSE #2023
4899 E SILVER SPRINGS BLVD, Ocala FL 34470 · 352.236.0041
Last inspected Sep 4, 2025 · 7 visits since December 2023
MAR 24
SEP 24
MAR 25
AUG 25
SEP 25
▲ GETTING WORSE
5 inspections trending down, 24 points off where it started.
Water draining onto floor surface. Waste water from handwash sink at the cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Sep 4, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 1 high priority.
1 High priority1 Intermediate8 Basic
What the inspector wrote — 10 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, boiled eggs 48F, manager moved, temperature dropped to 42F.
Food-contact surface soiled with food debris, mold-like substance or slime. Microwave soiled.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk-in cooler, raw thawed salmon not removed from reduce oxygen package.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee persona lunchbox stored above food in walk-in cooler, manager moved.
Show the remaining 6 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers wet.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment, Cold holding equipment and reach-in cooler gaskets heavily soiled with food residue and build up.
Old food stuck to clean dishware/utensils. Cleaned stacked plates and containers with old food residue.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of coolers heavily soiled.
Standing water in bottom of reach-in-cooler. Multiple reach-in coolers at the cook line.
Wet mop not stored in a manner to allow the mop to dry. Inside mop bucket
Sep 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority1 Intermediate10 Basic
Show 15 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee at the fryer station handling personal phone, started wearing gloves and touched fries, no hand washed occurred.
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. At the cook line, sweet potatoes at 120F 122F and 132F Manager voluntarily discarded.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At the server station milk date marked 08/19/25 to 08/26/2025, Manager fixed date.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, eggs 47F, Manager voluntarily discarded, raw shrimp 44F-47F pasta 44F-50F, grilled onions 50F, manager moved top layer and freezer or added ice.
Handwash sink not accessible for employee use at all times. Handwash sink at the cook line (in the middle) no draining plumbing connected.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink at the server station, manager discarded.
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers stored wet.
Floor soiled/has accumulation of debris. Floors behind equipments.
Food stored on floor. At the dry storage area, case of sweet potatoes on floor, manager moved.
No handwashing sign provided at a hand sink used by food employees. Handwash sink at the cook line (in the idle of the cook line ).
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipments and reach-in coolers heavily soiled with food debris and grease build up. Walk-in cooler shelves soiled, also with mold like substance.
Old labels stuck to food containers after cleaning. Cleaned stacked containers near office with old food residue. Manager moved to dish machine.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers heavily soiled.
Water draining onto floor surface. Waste water from handwash sink at the cook line.
Working containers of food removed from original container not identified by common name. At the prep area, bulk container with flour not labeled, manager labeled.
Mar 3, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine at the bar area, triple sink set up.
Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the fryer station, raw chicken stored above cut vegetables, Manager moved.
Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Milk at the server station.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At the server station, milk no date marked, unable to determine when was open.
Handwash sink used for purposes other than handwashing. Handwash sink at the cook line, plate inside sink, manager moved.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above prep tables and cook line, manager discarded all.
Employee eating in a food preparation or other restricted area. Female employee eating at the kitchen hen area.
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers stored wet.
Food storage container/container lid cracked or broken. Containers and lids cracked
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves at the cook line soiled, also Hot holding drawers soiled with build up of food and grease.
Old food stuck to clean dishware/utensils. Cleaned stacked containers with old food residue.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler soiled, also door frame soiled.
Sep 4, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on cook line reached into his back pocket and took out an oven glove and put it on then put on a plastic glove, then handled raw meat. Cook on cook line took dirty dishes to dishwash area returned to cook line wiped hands on pants then put on plastic glove without washing hands and began preparing food order. Discussed with manager.
Employee eating in a food preparation or other restricted area. Cook on cook line drinking from an open styrofoam cup on cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored an above flip-top make table cooler, and employee bag stored on top of clean silverware. Manager removed both items
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler where Chicken is breaded
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (tomato,lettuce ) stored over ready-to-eat food ( pasta ) in walk in cooler. Manager removed pasta
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet soiled wiping cloth on prep table on cookline
Mar 28, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin at the server station (left back side of the ice bin).
Bowl or other container with no handle used to dispense food. At the cook line observed bowl no handle inside horseradish sauce, Manager moved, also inside salt container, Manager moved.
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers.
Food storage container/container lid cracked or broken. In use containers with missing corners.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line, also Hot holding drawers soiled.
Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line (raw beef).
Wet wiping cloth not stored in sanitizing solution between uses. At the end of the cook line, Manager moved to bucket.
Dec 5, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded.
0 High priority1 Intermediate9 Basic
Show 10 findings ▾
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. For 10 employees. 509.049(5) FS: It shall be the duty of each public food service establishment to provide training in accordance with the described rule to all food service employees of the public food service establishment. The public food service establishment may designate any certified food service manager to perform this function. Food service employees must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Proof of training for each food service employee shall include the name of the trained employee, the date of birth of the trained employee, the date the training occurred, and the approved food safety training program used.
Bowl or other container with no handle used to dispense food. Bowl no handle inside salt container, manager removed bowl.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at the cook line. Manager removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves heavily soiled. Also reach-in cooler gaskets
Old food stuck to clean dishware/utensils. Plate stored inside cooler with food debris, manager moved to dish machine.
Old labels stuck to food containers after cleaning. Some metal containers with old labels
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers at the cook line heavily soiled.
Reuse of single-service or single-use articles. Observed cardboard boxes being reuse to stored cleaned tomatoes, inspector instructed to rehashed tomatoes and placed them on a plastic bin. Employee re washed.
Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line and server area.
Working containers of food removed from original container not identified by common name. Bulk container near walk-in cooler entrance, manager labeled sugar and flour.
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.