Outback Steakhouse #1036
861 W 23 St, Panama City, FL 32405 · Permanent Food Service · License 1304439
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 3 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 18, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Fettuccini pasta prepared on 08/17 at 45°F by 08/18. See stop sale.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Fettuccini pasta prepared on 08/17 at 45°F by 08/18. See stop sale.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Sanitizer stored over chilled glasses in bar area. Operator removed sanitizer at the time of inspection.
Fixed on the spot
Basic3
Code 16, Dishwashing facilities and test kits: Old food stuck to clean dishware/utensils.
Several baking pans soiled with buildup in clean dishes storage racks.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Bottom of chilled glasses reach in cooler in the bar with shattered glass.
Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
Walk in freezer floor soiled with food debris and buildup.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.