Outback Steakhouse
8195 Vineland Ave, Orlando, FL 32821 · Permanent Food Service · License 5810870
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot, 1 repeat), 3 basic (2 repeats)-16
- Safety score84
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 visitAug 17, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. raw shrimp (53°F - Cold Holding) at fry station.
Operated states in unit less then two hours, placed ice bags ontop to chill
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw lobster tail over sliced cheese in reach in cooler on cookline
Fixed on the spotRepeat violation
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
2 at bar. Next unannounced inspection per S. Bachoo
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.
In cut lettuce and pasta on cookline
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Cooler drawers at salad station
Repeat violation
Code 29, Plumbing and backflow prevention: Water leaking from faucet.
Handsink on cookline
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.