OUTBACK STEAKHOUSE

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked rice dated 02/23/26 on shelves at walk in cooler, operator discarded during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pasta (49F - Cold Holding) on rack at walk in cooler, as per operator establishment was receiving food delivery and door was opened. Operator discarded voluntarily cooked pasta container. Also observed cooked chicken breast (44F - Cold Holding) on shelves at walk in cooler, over 4 hours. Operator discarded during inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (49F - Cold Holding) on cart at walk in cooler, as per operator establishment was receiving food delivery and door was opened. Operator discarded voluntarily cooked pasta container. Also observed cooked chicken breast (44F - Cold Holding) on shelves at walk in cooler, over 4 hours. Operator discarded during inspection. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed not hot water on hand wash sink across expo area at kitchen area, as per operator work order is already placed.

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Water heater area not maintained clean and organized. Observed water heater room not organized.

High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Employee reheated cooked mushrooms (154F - Reheating); not reaching minimum reheated temperature. Employee reheated again cooked mushrooms (167F - Reheating) Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked mushrooms (119F - Hot Holding) at cook line, as per operator less than 2 hours. Employee proceeded to reheat food, cooked mushrooms (167F - Reheating) Corrected On-Site Repeat Violation

High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Observed roast prime rib (126F - Hot Holding) at cook line, as per operator less than 2 hours. Operator increased temperature at 140° F to reach minimum temperature. Corrective Action Taken

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

Basic - Floor area(s) covered with standing water. Observed at walk in cooler, operator send someone to cleaned. Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - 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. Observed Cortez Brewer 09/07/21, Frank Rodriguez (hired 04/12/24), Jessica Triolet hired (04/12/25), Jennifer Joseph (hired 04/12/24), Kaitlin Del Valle ( hired 04/12/24), Kenneth Felipe (hired 11/20/21), Lawrence Michel ( hired 04/12/24), Mary Demauro (expired 06/13/24), Tavaris Coley (expired 06/26/16), Warning - From follow-up inspection 2025-01-22: Observed current training for all employees,except for Mary de Mauro (expired on 06/13/2024). Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting near dish machine. Warning - From follow-up inspection 2025-01-22: Still observe wet nesting on clean plastic containers. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2025-01-22: Still observe rusted shelves on reach in cooler across HWS at cook line. Time Extended

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 and the time removed from temperature control cannot be determined. See stop sale. Observed cooked vegetables at the cook line, as per Kitchen Manager less than 1 hour, Manager dated during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 89° F at the cook line, KM discarded and replaced with hot water at 135° F during inspection. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed at the cook line, KM stored properly during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed unit at the servers station used as a dump sink,presence of ice cubes. Repeat Violation

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

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed for the unit by the flat top grill.

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager on duty unable to answer question minimum cooking temperature for Shrimp. Manager was coached on minimum cooking temperatures.

Intermediate - Handwash sink used for purposes other than handwashing. Observed pan in hand wash sink. Pan was removed. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper at hand wash sink on cook line. Paper was supplied. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved green cutting at cook line. Cutting board was removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed spray bottle of oil on cook line not labeled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at breading station raw chicken (48 F - Cold Holding) Less than 1 hour chicken moved to walk in freezer for rapid cooling. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed vegetables dumped in hand wash sink on cook line. Employee removed vegetables. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket on small cooler on cook line across from hand wash sink.

Basic - Floor area(s) covered with standing water. Observed standing water on walk in cooler floor.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light in walk in freezer missing light shield.