Outback Steakhouse #2023

4899 E Silver Springs Blvd, Ocala, FL 34470 · Permanent Food Service · License 5202636

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Nov 6, 2026 (yesterday)

What drove the grade

Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.High priority · 11 other violations

How the score was calculated

Starting score100
Violations at the Nov 6 complaint inspection
2 high priority (1 fixed on the spot), 2 intermediate (1 fixed on the spot), 8 basic (2 repeats)
-24
Safety score76

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

Inspection history

2 inspections · 2 visits

Latest inspection

Nov62026

Complaint inspection

12 violations found

First visitNov 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 2 High priority
- 2 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Label on blue cheese has a date with a pre populated expiration date, 10/31/2026-11/7/2026. Discard date is 11/6/2026. Manager changed expiration date.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Male employee touched apron then picked up pan to make customer order without washing hands. Female employee touched pants then face and continued to mix drinks without washing hands. Female employee picked up soiled remote then turned on television and continued to place lids on drinks without washing hands.
Intermediate2
- Code 14, Food-contact surfaces designed and maintained: Microwave missing fan guard cover/splatter shield.
  One microwave on cookline missing fan guard. Replaced.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Female employee at bar rinsed glass at hand wash sink then measured drink mixes with glass.
Basic8
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Employee frozen drink with open lid on shelf over cases of food in walk in freezer. Removed during this inspection.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Female employee wearing a watch while mixing drinks without washing. Watch was removed.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Pans on clean dish shelf wet nested. Manager removed and placed in dish pit.
  Fixed on the spotRepeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Reach in cooler on cookline has standing water. Manager cleaned water.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Handwashing sink on cookline missing sign. Handwashing sink in employee restroom in kitchen area. Manager printed signs and placed at sinks during this inspection.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  One dead roach with an egg sack on floor next to freezer on cookline. Swept and discarded.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Vent near employee restroom is soiled with black substance. Employee cleaned during this inspection.
  Fixed on the spot
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Jacket on top of bag in a box soda. Removed during this inspection.
  Fixed on the spotRepeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Sep82026B85Routine inspection8 violations, 1 high priority No follow-up needed

First visitSep 8, 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:
- 1 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority1
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Spray bottle of multi surface cleaner hanging on side of dry storage rack next to paper towels. Moved.
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Interior of oven soiled with food debris.
  Repeat violation
Basic6
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Two bulk containers of flour not labeled.
- Code 08, Food protection and cross-contamination: Unpackaged food not protected from environmental sources of contamination during use.
  Tea pitchers near restroom not covered. Fruit at bar not covered. Both were covered during this inspection.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  Sanitizer bucket on prep table next to flour near fryers in kitchen. Manager moved.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Around doors of reach in dessert cooler on cook line soiled with slimy substance. Lip around top of reach in dessert cooler.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Plastic pans on clean dish shelf next to office stacked together wet. Manager separated pans.
  Fixed on the spot
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Wallet and keys on shelf over plastic silverware. Moved.
  Fixed on the spotRepeat violation
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.