OUTBACK STEAKHOUSE
8351 INTERNATIONAL DR, Orlando FL 32819 · 407-351-5482
Last inspected Jul 29, 2026 · 7 visits since August 2023
AUG 24
JAN 25
SEP 25
JAN 26
JUL 26
▼ IMPROVING
5 inspections trending up, 22 points better than where it started.
Sewage/wastewater backing up through floor drains./near kitchen ice machine. Employees cleaned up immediately/
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 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./cooked rice cold holding at 44F/less than 4 hours/discarded by manager immediately.
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/two manager's training certificates expired. Main cook and manager on duty.
Food-contact surface soiled with food debris, mold-like substance or slime./two soda nozzles interior soiled/bar.
Spray bottle containing toxic substance not labeled./sanitizer spray bottle not labeled/kitchen entrance.
Show the remaining 6 findings ▾
Equipment and utensils not properly air-dried - wet nesting./cleaned dish rack in dish room.
Ice buildup in reach-in freezer/for ice cream/cook line.
Reach-in cooler interior accumulation of soil residues./cold drawer at cook line.
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed vegetables stored over prepped cu purple cabbage in walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses./cook line sanitizing bucket/
Working containers of food removed from original container not identified by common name. Rib seasoning and bloom seasoning/back kitchen bins.
Jan 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Homemade Chimichurri sauce(fresh garlic with oil) leaving in room temperature at 72F for more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 58F, cheese sauce 53F, shredded cheese 59F/all less than 4 hours/moved to walk in cooler/rechecked cooked pasta 41F, cheese sauce 41F, shredded cheese 41F. Homemade Chimichurri sauce(fresh garlic with oil) leaving in room temperature at 72F for more than 4 hours). Will added to time control plan.
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./sautéed station/
Paper towel dispenser at handwash sink not working/unable to dispense paper towels./back kitchen/
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./several employee's training certificates expired.
Bowl or other container with no handle used to dispense food./flour bin/back kitchen.
Employee with no beard guard/restraint while engaging in food preparation./one cook.
Equipment and utensils not properly air-dried - wet nesting.
No handwashing sign provided at a hand sink used by food employees./cook line hand sink.
Old labels stuck to food containers after cleaning.
Wall soiled with accumulated grease, food debris, and/or dust. Behind soda boxes. Wall under dish area.
Working containers of food removed from original container not identified by common name./seasoning and flour bin/back kitchen/
Sep 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate7 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./homemade ranch dressing with buttermilk holding at 59F, expo line with insufficient ice/less than 4 hours/adding ice, rechecked 43F/
No paper towels or mechanical hand drying device provided at handwash sink./kitchen wait station hand sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pre cooked mushrooms 98F/stored next to cook line oven and garlic butter at expo line with 4 hour time marked but not on written plan/manager put items on time plan/
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./two employees training expired.
Spray bottle containing toxic substance not labeled./blue liquid spray bottle at bar/
Employee with no beard guard/restraint while engaging in food preparation./cook/
Employee with no hair restraint while engaging in food preparation./female cook.
Equipment and utensils not properly air-dried - wet nesting.
Interior of oven has accumulation of black substance/grease/food debris./cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in freezer with ice cream gasket soiled. Cook line oven exterior soiled. Wait station milk cooler gasket soiled.
Old labels stuck to food containers after cleaning./
Reach-in cooler shelves with rust that has pitted the surface./cook line meat cooler/
Jan 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
No soap provided at handwash sink./cook line/
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./cook wearing a watch while preparing food.
Equipment and utensils not properly air-dried - wet nesting.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Paper towels bin interior soiled/both cook line hand sinks. Hood filters soiled. Hood system top cover soiled. Cook line oven exterior soiled.
Plumbing system in disrepair./back kitchen hand sink with no running water/in the process of fixing per manager. Employees used front cook line two hand sinks.
Reach-in cooler shelves with rust that has pitted the surface./top bottom two door reach in cooler, cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Wall next to ice machine. Wall behind cooking equipments, cook line. Wall under and behind dish machine.
Working containers of food removed from original container not identified by common name./bloom flour container not labeled/back kitchen dry storage area/
Aug 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate12 Basic
Show 18 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure./observed employee cut lemon with bare hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./one flying insect on wall, dish area.
Sewage/wastewater backing up through floor drains./near kitchen ice machine. Employees cleaned up immediately/
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./cook line middle sink and bar hand sink/
No soap provided at handwash sink./cook line middle hand sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./wait station single service storage rack AC vent soiled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's jacket on ice scoop/
Equipment and utensils not properly air-dried - wet nesting./plastic containers/back kitchen cleaned dish rack.
In-use tongs stored on equipment door handle between uses.
Light not functioning./one light bulb, cook line.
No handwashing sign provided at a hand sink used by food employees./cook line middle hand sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in coolers gaskets soiled. Cook line middle hand sink soiled.
Old labels stuck to food containers after cleaning.
Single-service articles not stored inverted or protected from contamination./front counter station/
Wall soiled with accumulated grease, food debris, and/or dust./dish area wall soiled.
Water draining onto floor surface. Under dish machine. Under cook line reach in cooler.
Water leaking from pipe and/or faucet/handle./kitchen hand sink used by front employees after dropping dirty dishes.
Feb 22, 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 ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1) raw chicken breast behind raw pork chop in under counter cooler under grill 2) raw burger over raw ribeye in single for meat cooler on cooks line
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 and the time removed from temperature control cannot be determined. Able to determine time and placed new sticker
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at the bar closest to front door
Spray bottle containing blue toxic substance not labeled by expo line
Floor tiles missing and/or in disrepair. Dish room
In-use tongs stored on equipment door handle between uses. Clam shells on cooks line
Reach-in cooler interior/shelves have accumulation of soil residue on bottom Single door reach in in prep area
Working containers of food removed from original container not identified by common name. Sugar container on walk in cooler
Aug 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flying insects at bar area near service well
Time/temperature control for safety food cold held at greater than 41 degrees. Per manager, item were placed in unit less than 1 hour prior, manager removed items and returned to walk in cooler for temperature recovery. House made blue cheese 47F rechecked 40F House made ranch 48F rechecked 39F Diced egg 48F rechecked 41F
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at end of cook line near dish.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling over cook line has black build up. Tiles over prep area.
Floor area(s) covered with standing water. In dish area
Floor soiled/has accumulation of debris. Throughout kitchen Heavily soiled under cooking equipment
Floor tiles missing and/or in disrepair. In dish area
Ice buildup in reach-in freezer. On cook line, Ice cream freezer, and make table for salad station.
Interior of microwave has accumulation of black substance/grease/food debris. 2 microwaves in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets for reach in coolers on cookline. Gaskets on walk in cooler. Plastic sheets hanging at walk in cooler door. Shelves in walk in cooler. Shelves in bar cooler. Interior basin of hand sink has build up Hood filter Exterior cooking equipment.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
Waste line missing at soda gun holster. Service well closest to register
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.