OUTBACK STEAKHOUSE
140 N SR 434, Altamonte Springs FL 32714 · 407-862-1050
Last inspected Aug 17, 2026 · 8 visits since July 2023
5 inspections within 16 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. -4 portion cups of Alfredo sauce 52°f in cook line lift top cooler. 1 portion cup has 4 hour time label from previous day. Operator discarded.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator had employee use sanitizer cloth to clean area.
Equipment and utensils not properly air-dried - wet nesting. Containers dish machine and dry storage area. Operator had employee air dry
Water leaking from pipe and/or faucet/handle. Hand sink by dish machine
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Food storage container/container lid cracked or broken. -cambro lid holding cooling rice cracked on corner.
Ice scoop handle in contact with ice. -both ice wells at bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -slight food debris in cold drawer on cook line.
Reach-in cooler shelves with rust that has pitted the surface. -some exposed rust in meat reach in cooler on cook line.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -line cook wearing watch.
Equipment in poor repair. -rust on shelves in meat reach in cooler.
Floor area(s) soiled, covered with standing water. -floor and underside of dish table.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. -unable to verify time plan usage.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. -butter portions in expo reach in cooler have date stamp from prior day. Unable to determine if product had been placed on time yesterday. Product discarded.
Nothing was found. The inspector recorded no violations at all.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chop (46F - Cold Holding); steaks (43, 45F - Cold Holding); cooked onions (46F - Cold Holding) less than 4 hours in cook line drawer. Bottom drawer not properly sealing when closed. Operator added ice to product, will follow up with equipment repair.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -facility using ROP for soup.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -lemon pepper butter, cooked potatoes on shelf under raw chicken in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -4 portion cups of Alfredo sauce 52°f in cook line lift top cooler. 1 portion cup has 4 hour time label from previous day. Operator discarded.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -some employees hired since facility opened lacking training, 1 employee from prior location expired.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -unable to see signed copies or proof that agreement is part of orientation.
Employee eating/drinking in a food preparation or other restricted area. -employee drank from open paper cup on expo line. Advised.
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.