OUTBACK STEAKHOUSE
1625 E HWY 50, Clermont FL 34711 · 352.243.0036
Last inspected Jun 8, 2026 · 8 visits since December 2023
APR 24
DEC 24
MAY 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. -4 flying insects under prep shelf on back line -1 flying insects in bar area Operator disposed of several flies and cleaned area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019013856 | Feb 6, 2019 | Apr 9, 2019 | $400 |
Inspection history
8 visits, newest first
Jun 8, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Food-contact surface soiled with food debris, mold-like substance or slime. -shelf liners in dish area -potato pans are encrusted
Jun 5, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 17 recorded, 1 high priority.
1 High priority2 Intermediate14 Basic
Show 17 findings ▾
Live, small flying insects found -12+ in bar area, 2 storage room, 1 in dry storage, operator has pest service coming today.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -server scooping ice was wearing nail polish
Food-contact surface soiled with food debris, mold-like substance or slime. -shelf liners in dish area -potato pans are encrusted
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -kitchen
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -servers and bartender are wearing watches while handling food and making beverages
Employee with no beard guard/restraint while engaging in food preparation. -employee on cook line
Equipment in poor repair. -fryer baskets
Floor area(s) covered with standing water. -bar
Floor soiled/has accumulation of debris. -under shelves in dry storage
Garbage enclosure area in disrepair. -drain line under dumpster is not draining properly, standing water in dumpster area. Operator has a work order in repair
Ice buildup in walk-in freezer.
Insect control device installed over food preparation area. -over soda boxes
No handwashing sign provided at a hand sink used by food employees. -bar has hand sink only sign, no sign directing employees to wash hands
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior sides of potato reach in drawers -gaskets on reach in drawers on cook line -lid holder area on expo line -speed rack -exterior of garbage cans
Single-service articles not stored inverted or protected from contamination. -take out containers on cook line, operator inverted
Standing water in bottom of reach-in-cooler. -bar
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed tomatoes over washed peppers in walk in cooler
Dec 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate13 Basic
Show 17 findings ▾
Live, small flying insects found. -4 flying insects under prep shelf on back line -1 flying insects in bar area Operator disposed of several flies and cleaned area.
Sewage/wastewater backing up through floor drains. -drain under hand sink in bar area was clogged causing water to run onto floor, operator unclogged drain, water drained down
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line -interior of microwave and ovens on cook line
Handwash sink used for purposes other than handwashing. -pan of water in hand sink in dish area, operator removed.
Accumulation of black/green mold-like substance in the interior of the ice bin at server station
Accumulation of lime scale on the inside of the dishmachine.
Carbon dioxide/helium tanks not adequately secured. -operator chained them together
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen and dry storage
Exterior door has a gap at the threshold that opens to the outside. -front double doors
Floor soiled/has accumulation of debris. -dry storage and floor drain in bar area
Ice buildup in ice cream reach-in freezer and walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in drawers on breading station -exterior baking pans are encrusted -speed rack on back line is soiled -exterior sides of equipment on front line and cook line are soiled
Reach-in cooler on salad station and dish storage rack shelves with rust that has pitted the surface.
Single-service articles improperly stored. -wrapped take out utensils stored on floor in take out room, opera placed on shelf
Standing water in bottom of reach-in-cooler. -bar
Wall soiled with accumulated grease, food debris, and/or dust. -by soda boxes
Water leaking from pipe and/or faucet/handle. -hand sink at entry to cook line
May 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -portioned chili (47F - cooling, prepared 4/30, covered in tight container)
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. -portioned chili (47F - cooling, prepared 4/30, covered in tight container);
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. -whipped butter on front line. Operator knew time and marked with time stamp
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. --cheesecake in reach in cooler
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -portioned chili (47F - cooling, prepared 4/30, covered in tight container)
No paper towels or mechanical hand drying device provided at handwash sink. -dishwasher area, operator replaced
Ice buildup in walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -butter scoop on front line. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -pans encrusted on cook line -wall behind shelves across from dish area -grill presses on cook line
Dec 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate12 Basic
Show 21 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 2 flying insects at from bar.
Raw animal food stored over canned/bottled drinks. - raw shell eggs stored over beer kegs
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw bacon stored over cooked ribs in walk in cooler.
Toxic substance/chemical improperly stored. -spray bottle of yellow liquid hanging on hand sink in dish area.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Joseph Varitek
Food-contact surface soiled with food debris, mold-like substance or slime. - mixer head - white cutting board at salad station. - red cutting boards on cooks line
Handwash sink not accessible for employee use at all times. - container of water stored in hand sink in dish area.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Spray bottle containing toxic substance not labeled. - spray bottle of yellow liquid hanging on hand sink in dish area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Food stored on floor. - drink mixers
Ice buildup in walk-in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. - Microwave over salad station COS - lowboy oven on cooks line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Potato drawers
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. - French fry cold holding unit
Reach-in cooler shelves with rust that has pitted the surface. - salad station
Working containers of food removed from original container not identified by common name. - bulk salt
Apr 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Prime rib 48f, Salmon 48f. Less than 4 hours. Advised to rapid chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 132f. Manager turned up heat.
Food-contact surface soiled with food debris, mold-like substance or slime. -Mixer head.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Wait 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.
Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Potato drawer.
Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in fry cooler.
Working containers of food removed from original container not identified by common name. -Bulk container of sugar.
Dec 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
5 High priority1 Intermediate6 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Seared ahi tuna over dressing, salad cooler
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Crawfish portions 12/3
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Shredded cheese 46F, Mac and cheese 45, sliced cheese 44F, top of cookline cooler between grills. Operator put ice bags on top. - fettuccine 63F sitting on table on cookline. Operator discarded
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 121F, prime rib 98-108F in sham. All hot holding in sham for 3 hours per manager. Advised to reheat to 165F to hot hold at 135F or above or use time as a public health control and discard in 1 hour
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Lactic acid sanitizer greater than allowed concentration. Greater than 700 ppm DDBSA/1875 ppm Lactic acid.
Handwash sink used for purposes other than handwashing. In the bar, used to hold drink mixes
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink over prep table
Employee with no beard guard/restraint while engaging in food preparation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink area
Reach-in cooler shelves with rust that has pitted the surface. - Upright meat cooler on cookline - light rusting in other cookline units
Water draining onto floor surface. In the bar, handsink drains partially on the floor; water on the floor throughout bar
Water leaking from pipe and/or faucet/handle. Faucet at bar 4 compartment sink
Dec 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority2 Intermediate6 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Seared ahi tuna over dressing, salad cooler
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Crawfish portions 12/3
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Shredded cheese 46F, Mac and cheese 45, sliced cheese 44F, top of cookline cooler between grills. Operator put ice bags on top. - fettuccine 63F sitting on table on cookline. Operator discarded
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 121F, prime rib 98-108F in sham. All hot holding in sham for 3 hours per manager. Advised to reheat to 165F to hot hold at 135F or above or use time as a public health control and discard in 1 hour
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Lactic acid sanitizer greater than allowed concentration. Greater than 700 ppm DDBSA/1875 ppm Lactic acid.
Handwash sink used for purposes other than handwashing. In the bar, used to hold drink mixes
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink over prep table
Employee with no beard guard/restraint while engaging in food preparation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink area
Reach-in cooler shelves with rust that has pitted the surface. - Upright meat cooler on cookline - light rusting in other cookline units
Water draining onto floor surface. In the bar, handsink drains partially on the floor; water on the floor throughout bar
Water leaking from pipe and/or faucet/handle. Faucet at bar 4 compartment sink
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.