Outback Steakhouse
1203 Townsgate Ct, Plant City, FL 33563 · Permanent Food Service · License 3912752
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 14 routine inspection2 high priority (fixed by the Jul 16 follow-up), 3 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
More time given
- First visitJul 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cook line: cut tomatoes (62°F - Cold Holding); cut lettuce (48°F - Cold Holding); cheese sauce (37°F - Cold Holding); cheese sauce (40°F - Cold Holding); salad station: blue cheese crumbles (48°F - Cold Holding); cut grape tomatoes (46°F - Cold Holding); middle line: Alfredo (46°F - Cold Holding); clicked tomatoes (46°F - Cold Holding). Manager began replacing product and discussed calling for service and using Time As A Public Health Control .
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Incorrectly installed, needs to be installed where red hose is connected.
Basic3
Code 08, Food protection and cross-contamination: Uncovered food stored near sink exposed to splash.
Observed pot of potato soup cooling in ice bath at three compartment sink. Observed employee spraying off slicer pieces and water was starting to go over in other compartment with cooling food. Educated management.
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Full pan lid cracked on pan of kosher salt. Manager discarded
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
By fry station
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.