OUTBACK STEAKHOUSE

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -shelf liners in dish area -potato pans are encrusted - From follow-up inspection 2026-06-08: Shelf liners are cleaned, potato pans are on order Time Extended Corrective Action Taken

High Priority - 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. Corrected On-Site

High Priority - 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 Corrected On-Site

Intermediate - 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

Intermediate - Handwash sink used for purposes other than handwashing. -pan of water in hand sink in dish area, operator removed. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice bin at server station

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Carbon dioxide/helium tanks not adequately secured. -operator chained them together Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen and dry storage

Basic - Exterior door has a gap at the threshold that opens to the outside. -front double doors

Basic - Floor soiled/has accumulation of debris. -dry storage and floor drain in bar area

Basic - Ice buildup in ice cream reach-in freezer and walk-in freezer. Repeat Violation

Basic - 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

Basic - Reach-in cooler on salad station and dish storage rack shelves with rust that has pitted the surface.

Basic - Single-service articles improperly stored. -wrapped take out utensils stored on floor in take out room, opera placed on shelf Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. -bar

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -by soda boxes

Basic - Water leaking from pipe and/or faucet/handle. -hand sink at entry to cook line

High Priority - 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)

High Priority - 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);

High Priority - 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 Corrected On-Site

Intermediate - 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

Intermediate - 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)

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -dishwasher area, operator replaced Corrected On-Site

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -butter scoop on front line. Operator removed. Corrected On-Site

Basic - 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

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 2 flying insects at from bar.

High Priority - Raw animal food stored over canned/bottled drinks. - raw shell eggs stored over beer kegs Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw bacon stored over cooked ribs in walk in cooler. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. -spray bottle of yellow liquid hanging on hand sink in dish area. Corrected On-Site

Intermediate - 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

Intermediate - 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 Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. - container of water stored in hand sink in dish area. Corrected On-Site

Intermediate - 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/

Intermediate - Spray bottle containing toxic substance not labeled. - spray bottle of yellow liquid hanging on hand sink in dish area. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Food stored on floor. - drink mixers Corrected On-Site

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - Microwave over salad station COS - lowboy oven on cooks line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Potato drawers Repeat Violation

Basic - Open dumpster lid. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - French fry cold holding unit

Basic - Reach-in cooler shelves with rust that has pitted the surface. - salad station

Basic - Working containers of food removed from original container not identified by common name. - bulk salt Corrected On-Site Repeat Violation

High Priority - 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. Corrective Action Taken Repeat Violation

High Priority - 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. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Mixer head. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Wait station. Corrected On-Site

Basic - 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. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Potato drawer.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in fry cooler. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -Bulk container of sugar.

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Seared ahi tuna over dressing, salad cooler Corrected On-Site - From follow-up inspection 2023-12-20: Time Extended

High Priority - - From initial inspection : High Priority - 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 - From follow-up inspection 2023-12-20: Time Extended

High Priority - - From initial inspection : High Priority - 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 Corrective Action Taken Repeat Violation - From follow-up inspection 2023-12-20: Time Extended

High Priority - - From initial inspection : High Priority - 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 - From follow-up inspection 2023-12-20: Time Extended

High Priority - - From initial inspection : High Priority - 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. - From follow-up inspection 2023-12-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. In the bar, used to hold drink mixes Corrected On-Site - From follow-up inspection 2023-12-20: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink over prep table Corrected On-Site - From follow-up inspection 2023-12-20: Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2023-12-20: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink area - From follow-up inspection 2023-12-20: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. - Upright meat cooler on cookline - light rusting in other cookline units - From follow-up inspection 2023-12-20: Time Extended

Basic - - From initial inspection : Basic - Water draining onto floor surface. In the bar, handsink drains partially on the floor; water on the floor throughout bar - From follow-up inspection 2023-12-20: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Faucet at bar 4 compartment sink - From follow-up inspection 2023-12-20: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixerhead. White cutting boards on cooks line.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Prep area vents

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Green cutting boards in prep area.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine.

Basic - Old labels stuck to food containers after cleaning.

Basic - Silverware/utensils stored upright with the food-contact surface up. Forks. And spoons at dish machine.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp stored in sink. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in dish area.

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Potato warmer. Warning - From follow-up inspection 2022-07-18: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in meat cooler to left of flat grill. Warning - From follow-up inspection 2022-07-18: Time Extended

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server took dirty dishes to dish pit, then handled plated food without washing hands. Manager coached employee.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holster in bar.

Intermediate - Handwash sink used for purposes other than handwashing. Blender stored in hand washing sink in bar. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Black substance behind soda nozzles.

Basic - Floor soiled/has accumulation of debris. In walk in freezer.

Basic - Light not functioning. In hood system.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall behind dish medium.

Basic - Old food stuck to clean dishware/utensils.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Beef upright cooler.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled above baked potato station.

Basic - Dry storage shelves with rust that has pitted the surface. Shelves by dish pit holding dishes and pans.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employer at grill wearing a watch. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee at grill with no beard guard.

Basic - Floor soiled/has accumulation of debris. In walk in freezer.

Basic - Ice buildup in walk-in freezer. Behind the fans.

Basic - In-use tongs stored on equipment door handle between uses. On warmer handle at baked potato station. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on shelf with pitchers of ketchup. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Ribs thawing in standing water in prep sink. Manager turned on water to flow over ribs. Corrected On-Site