OUTBACK STEAKHOUSE
135 E GRANADA BLVD, Ormond Beach FL 32176 · 386.676.1550
Last inspected Apr 9, 2026 · 6 visits since November 2023
5 inspections within 14 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. -cooked shrimp and mushrooms at 68°f in reach in cooler. In cooler overnight.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -prime rib in walk in cooler.
Interior of hot holding drawer has accumulation of food debris.
No conspicuously located ambient air temperature thermometer in holding unit. -cooler drawers.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Buildup of food debris/soil residue on equipment door handles. -reach in cooler drawer handles.
Clean plates at cook line not stored inverted or in a protected manner.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -water at 120°f. Operator turned up temperature on unit.
Wall soiled in dish washing area.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -build up of of grease on potato trays
Interior of oven/microwave has accumulation of black substance/grease/food debris. -interior of potato oven
Standing water in bottom of reach-in-cooler. -fryer cooler
Wall soiled with accumulated grease, food debris, and/or dust. -ware washing area -wall soiled behind 3 compartment sink
Worn, torn and/or soiled floors/carpeting. -by hose at ware washing area -under 3 compartment sink - employee clean
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked shrimp and mushrooms at 68°f in reach in cooler. In cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked shrimp and mushrooms at 68°f in reach in cooler. In cooler overnight.
Old labels stuck to food containers after cleaning.
Water leaking from pipe under sink next to dish machine.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. -salmon ordered fully cooked 84F, cook placed back onto cook top to reach above 145F in middle
Cove molding at floor/wall juncture broken/missing. -disrepair underneath hand sink inside warewashing area
Floor soiled/has accumulation of debris. -regrouting in progress on floor
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. -zep spray bottle, manager stated delivered as empty bottles used for spraying steak butter. Operator could not provide proof of food grade construction/materials.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -au jus, clarified butter 120-126F inside steam table less than 2 hours. Manager replaced
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -bulk salad container, lowboy across from oven
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -handwash sink in bar
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.