Outback Steakhouse
4510 SR 64 E, Bradenton, FL 34208 · Permanent Food Service · License 5105143
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse. observed on cooks line reach in cooler by grill cheddar cheese (51°F - Cold Holding); roast beef (53°F - Cold Holding); Alfredo sauce (52°F - Cold Holding).Person in charge stated they had been in reach in cooler longer than 4 hours.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection6 high priority (5 fixed by the Aug 11 follow-up, 1 fixed on the spot), 2 basic (2 repeats)-22
- Safety score78
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 visitAug 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse. observed on cooks line reach in cooler by grill cheddar cheese (51°F - Cold Holding); roast beef (53°F - Cold Holding); Alfredo sauce (52°F - Cold Holding).Person in charge stated they had been in reach in cooler longer than 4 hours.
Person in charge voluntarily discarded product.
Stop Sale issued due to food not being in a wholesome, sound condition. observed on cooks line melted butter time stamped use by 8/4/26 10:45pm.
Person in charge discarded . Observed on cooks line bacon butter and fresh garlic butter not time stamped. Person in charge voluntarily discarded.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.observed on cooks line reach in cooler by grill cheddar cheese (51°F - Cold Holding); roast beef (53°F - Cold Holding); Alfredo sauce (52°F - Cold Holding).Person in charge stated they had been in reach in cooler longer than 4 hours.
Person in charge voluntarily discarded product.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
See stop sale.observed on cooks line melted butter time stamped use by 8/4/26 10:45pm. Person in charge discarded .
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
See stop sale. Observed on cooks line bacon butter and fresh garlic butter not time stamped. Person in charge voluntarily discarded.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.observed in walk-in cooler raw ground beef over pork steaks.Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout.Person in charge removed raw ground beef.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Stored food not covered.observed in waitstaff beverage area cut fruit not covered.
Person in charge covered.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Repeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.