OUTBACK STEAKHOUSE
4302 W BOY SCOUT BLVD, Tampa FL 33607 · 813-462-3258
Last inspected Aug 21, 2026 · 8 visits since October 2023
SEP 24
APR 25
SEP 25
MAR 26
AUG 26
— STEADY
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 2 pieces of chicken breast (131F - Hot Holding) on cook line. Operator voluntarily discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small counter top cooler at cook line - Cold Holding: raw shrimp skewer 45 F, raw salmon 44 F, raw chicken 46 F. Operator moved all food to walk-in freezer. Re temped: shrimp 36 F, salmon 34 F, chicken 36 F.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1 employee drink stored on prep table at food prep area. Operator removed drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack and sweater stored on dry food storage area. Operator moved to office.
Show the remaining 3 findings ▾
Floor area(s) covered with standing water. Under dish machine.
Floor soiled/has accumulation of debris. In walk-in freezer.
Food not stored at least 6 inches off of the floor. A case of potato fries stored on floor in walk-in freezer. Operator moved to shelf.
Mar 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification. Dave Shlemon.
Mar 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled soiled food containers, then handled cleaned containers from dish machine with the same gloves. Discussed with operator about proper gloves changing and hand washing techniques.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the middle of the cook line between grills and fryers - Cold Holding: shredded American cheese 56 F, shredded cheddar 55 F, shredded beef 57 F, raw shrimp 62 F. Employee moved all food to walk-in freezer at the end of the inspection. A container of lemon butter (78F - Cold Holding) stored on cook line. Operator voluntarily discarded.
Handwash sink used for purposes other than handwashing. A pair of scissor and a scraper stored in handwash sink at cook line. Operator removed items from handwash sink.
Manager or person in charge lacking proof of food manager certification. Dave Shlemon.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line. Provided.
Floor soiled/has accumulation of debris. Walk-in freezer floor soiled.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee's opened bottled drink stored over raw steaks in reach-in cooler at cook line. Operator removed drink.
Sep 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A small container of honey butter 53 F and a container of cheese sauce 51 F stored in ice well at cook line. Operator placed more ice cubes in ice well.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 2 pieces of chicken breast (131F - Hot Holding) on cook line. Operator voluntarily discarded.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket tested 800+ppm of Ecolab Sink and Surface Cleaner, higher than the manufacturer's standard. Operator remade sanitizer at time of inspection.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Handwash sink used for purposes other than handwashing. Observed accumulation of food debris in handwash sink at dish machine area. Operator cleaned handwash sink at time of inspection.
Current Hotel and Restaurant license not displayed.
Floor area(s) covered with standing water. In walk-in cooler in front of walk-in freezer.
Interior of microwaves has accumulation of black substance/grease/food debris. Multiple microwaves on cook line.
Apr 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards are stained at time of inspection. Operator started replacing cutting boards during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee book bag stored on top of bread cases on shelves in back kitchen. Operator moved book bag to provided storage area during inspection.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on metal food containers stored on shelves in prep room at time of inspection.
Equipment in poor repair. Observed some reach in cooler gaskets are torn at time of inspection.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed disher handle in shred cheese on cooks line. Operator had employee get new disher and put soiled disher in dish area to be washed at time of inspection
Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket. Operator moved mop to hang to dry location during inspection
Sep 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Toxic substance/chemical improperly stored. Observed spray bottle filled with sanitizer stored above back prep table adjacent to walkin cooler Corrected observed employee remove
Handwash sink used for purposes other than handwashing. Observed service line hand sink used as a dump sink
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee glasses stored with on prep table in back kitchen Observed employee remove
Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers stored on shelf above prep table
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed spray hose nozzle soils with old food debris at 3-compartment
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table Corrected observed employee place in sanitizer bucket
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scratch head and proceed to grab food without washing hands Inspector explained proper hand washing procedures to manager
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance inside ice machine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on pre table Corrected observed employee discard
Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting on storage shelf
Food storage container/container lid cracked or broken. Observed cracked plastic containers stored on storage shelf Corrected observed employee discard
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up along freezer fans
Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on prep table
Oct 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees changing gloves with no prior hand washing, corrected action taken, inspector discussed with management proper hand washing procedures when changing gloves.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Potato soup reheating for three hours at 99°, corrected, manager reheated soup to
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep, corrected, employee discarded drink during inspection.
Food storage container/container lid cracked or broken. Chipped container lids observed in several areas.
Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice build up in walk in freezer, by fan.
No handwashing sign provided at a hand sink used by food employees. No employee hand wash sign at employee hand wash sink on cooks line.
Single-service articles not stored inverted or protected from contamination. To go lids over cooks line not inverted, corrected, manager inverted lids during inspection.
Wet wiping cloth not stored in sanitizing solution between uses.
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.