OUTBACK STEAKHOUSE
9600 US HWY 441, Leesburg FL 34788 · 352.365.6222
Last inspected Jul 9, 2026 · 10 visits since October 2023
AUG 24
APR 25
OCT 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. -1 live by kitchen entrance handsink. -1 live on wall above steamer in rear prep area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 9, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Live, small flying insects found. -Approximately 3 at bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice bin at bar.
Floor soiled/has accumulation of debris. -Drain in ware wash.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Potato oven.
Show the remaining 1 finding ▾
Single-service articles improperly stored. -To go cups on floor in dry storage.
Apr 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 31, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 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.
Toxic substance/chemical improperly stored. -Sanitizer over condiments and by to go trays.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. -Employee men's bathroom.
Equipment or utensils not designed or constructed in a durable manner. -Interior glass window on oven broken.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
Reach-in cooler interior/shelves have accumulation of soil residues. -Salad chiller cooler, standing water.
Wall soiled with accumulated grease, food debris, and/or dust. -Warewash.
Water leaking from pipe and/or faucet/handle. -At hand sink in rear prep area.
Working containers of food removed from original container not identified by common name. -Bulk container of kosher salt.
Oct 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -At bar.
Oct 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -Rice 80f, cooling over 2 hours.
Food placed in soiled container/equipment. -Dressing containers stored in dirty water.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Rice 80f, cooling over 2 hours.
Toxic substance/chemical improperly stored. -Cleaner stored over to go cups.
Food-contact surface soiled with food debris, mold-like substance or slime. -Fryer baskets over three compartment sink.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -Three compartment sink removed at bar.
Ceiling/ceiling tile shows damage or is in disrepair. -Ceiling tile leaking at corner of warewash.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -At bar.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Butter scoops in 87f.
Old labels stuck to food containers after cleaning. -Over 2 compartment sink.
Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in wait station cooler.
Waste line missing at soda gun holster. -At bar entrance.
Apr 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 46f, Beef skewers 58f. Less than 4 hours. Manager discarded skewers. Added ice on salmon.
Toxic substance/chemical improperly stored. -Soap over tea pouches and cups in dry storage.
Spray bottle containing toxic substance not labeled. -Blue spray bottle on dish machine.
Bowl or other container with no handle used to dispense food. -Seasoning scoop. Manager discarded.
Cutting board has cut marks and is no longer cleanable. -Yellow cutting board.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Knives in 88f water. Manager changed water. Rechecked at 135f.
Stored food not covered. -Soup roux in walk in cooler.
Aug 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. -Employee handled raw beef and then continued working with other items. Manager coached.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Porterhouse 45f. Less than 4 hours.Manager rapid cooled. -Shrimp 50f, Chicken 49f.
Food-contact surface soiled with food debris, mold-like substance or slime. -Potato pull out drawer.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -At wait station.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -High temperature machine that is hitting correct temperature. Conveyor system not operating properly.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
Reuse of single-service or single-use articles. -Clean, washed tomatoes stored in original cardboard box.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Stored on prep table.
Mar 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over cheese.
Toxic substance/chemical improperly stored. -Multiple chemicals over paper towels in dry storage.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ceiling tile missing. -Over walk in cooler.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Plates at restaurant entrance by server station.
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. -Ahi tuna.
Employee with no beard guard/restraint while engaging in food preparation. -Prep cook.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Potato warmer.
Reach-in cooler interior/shelves have accumulation of soil residues. -Plate cooler by salad station.
Oct 12, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Roach activity present as evidenced by live roaches found. -1 live by kitchen entrance handsink. -1 live on wall above steamer in rear prep area.
Roach excrement and/or droppings present. -Around electric outlet by kitchen entrance.
Handwash sink not accessible for employee use at all times. -Pitcher in handsink at bar.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -Three compartment sink removed at bar and replaced with dish machine. Spoke with plan review, plan review revised.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable. -Small brown cutting board by dish pit.
Dead roaches on premises. -1 dead on floor at expo. -1 dead on end of cookline on left side. -4 dead on floor under steamer in rear prep area.
Floor soiled/has accumulation of debris. -Under cookline equipment. -Floor drains in dish pit.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Potato oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -On cutting board.
Trash receptacles not provided where needed in establishment. -Handsink at kitchen entrance.
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.