Outback Steakhouse

16547 Fish Hawk Blvd, Lithia, FL 33547 · Permanent Food Service · License 3915863

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Sep 28, 2026 (6 weeks ago)

What drove the grade

Live, small flying insects found.High priority · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Sep 28 routine inspection
3 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 4 basic
-18
Safety score82

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep282026

Routine inspection

9 violations found

First visitSep 28, 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.
9 violations found:
- 3 High priority
- 2 Intermediate
- 4 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cook line: shredded mozzarella (45°F - Cold Holding); sliced tomatoes (45°F - Cold Holding). Manager iced down product and discussed using ice in addition to double panning. Re temp mozzarella 41f, cut tomatoes 43f, cooked beef 42f.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed prepped seared ahi tuna stored over tomato mayo in walk in cooler. Manager moved tuna to lower shelf.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  1 live fly on wall in dish area. Manager eradicated vermin and cleaned and sanitized area.
  Fixed on the spot
Intermediate2
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Hand sink by salad station. Manager refilled
  Fixed on the spot
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 1 server support missing completion of food handler training.
Basic4
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Container of salt in storage. Manager labeled
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  Observed containers of yellow Melon in walk in cooler and walk in freezer. Manager removed
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Torn gasket in reach in cooler on cook line, Missing handle on cook line microwave. Verified with manager work orders are in.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Observed a cracked floor title on cook line. Verified work order in.
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.