Outback Steakhouse
921 US 27 N, Sebring, FL 33870 · Permanent Food Service · License 3800978
What drove the grade
Lack of toilet tissue at each toilet.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection1 intermediate (fixed on the spot), 3 basic (1 repeat)-6
- Safety score94
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 21, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 32, Restrooms: Lack of toilet tissue at each toilet.
Observed no toilet paper in the employees bathroom, operator replaced.
Fixed on the spot
Basic3
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Observed handle of spoon in container of rice in reach in cooler on cook line, operator removed.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed build up of food debris on the gaskets of reach in cooler on cook line.
Repeat violation
Code 25, Single-service items: Single-service articles improperly stored.
Observed coffee filters on shelf not covered in wait staff area, operator covered.
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
- 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.