Outback Steakhouse
1481 Tamiami Trl, Port Charlotte, FL 33948 · Permanent Food Service · License 1801403
What drove the grade
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate (fixed on the spot), 4 basic-15
- Safety score85
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 visitJul 27, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Observed an employee handle a cooked baked potato with bare hands. No direct cross-contamination observed. The employee was educated on bare hand contact protocols.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink on splitter added to faucet.
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed the sink and surface wiping cloth solution at 1130ppm. The operator diluted the solution to 700ppm.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed a scrub brush stored inside of the handwashing sink in the prep area. The operator removed the brush from the handwashing sink sink.
Fixed on the spot
Basic4
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor near the meat cold holding unit on the cook line.
The operator replaced and properly stored the sanitizer bucket.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from pipe underneath the handwashing sink near the entrance to the cook line.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed the area surrounding the hand sink near the entrance to the cook line with standing water. Observed the floor of the meat section of the walk in cooler with standing water. Observed an employee using a floor squeegee to clean the standing water.
Fixed on the spot
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.