OUTBACK STEAKHOUSE
5710 OAKLEY BLVD, Wesley Chapel FL 33544 · 813.973.7717
Last inspected Aug 4, 2026 · 8 visits since July 2023
5 inspections within 5 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (52F - Cold Holding); raw shrimp (44F - Cold Holding), temperature taken within 4 hours by management, items were iced down with ice bags
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting in clear containers. Manager separated to air dry properly
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Equipment and utensils not properly air-dried - wet nesting. Observed wet stacked containers in the dish drying rack. Manager unstacked containers.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to dish area.
In-use tongs stored on equipment door handle between uses. Tongs on handle, employee removed 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. Scoop handle in cheese in reach in cooler.
Working containers of food removed from original container not identified by common name. Container of seasoning not labeled in dry storage.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table on cookline
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on prep table Corrected -observed employee label
Employee with no beard guard/restraint while engaging in food preparation. Observed cook with no beard guard preparing food Observed employee place beard guard on
Equipment and utensils not properly air-dried - wet nesting. Plastic containers cracker on storage shelf
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
Working containers of food removed from original container not identified by common name. Observed bulk salt not labeled on prep table in back kitchen Corrected observed employee label
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed paper towels missing at hand sink in dish Corrected observed employee replace
Bowl or other container with no handle used to dispense food. Observed a paper bowl stored in kosher salt in dry storage area Corrected observed employee remove
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Corrected -observed employee remove
Employee with no beard guard/restraint while engaging in food preparation. Observed cook with no beard guard on cookline Corrected observed employee place beard on face
Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting on dish storage shelf Corrected -observed employee remove and place in dish area
In-use tongs stored on equipment door handle between uses. Observed tongs stored on handles on cookline connected to grill Corrected observed employee remove
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (52F - Cold Holding); raw shrimp (44F - Cold Holding), temperature taken within 4 hours by management, items were iced down with ice bags
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Cutting board has cut marks and is no longer cleanable.
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.