Outback Steakhouse
8351 International Dr, Orlando, FL 32819 · Permanent Food Service · License 5813525
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F./cooked rice cold holding at 44°F/less than 4 hours/discarded by manager immediately.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection1 high priority (no follow-up needed, 1 repeat), 3 intermediate, 6 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 · 1 visitRoutine inspection
- First visitJul 29, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F./cooked rice cold holding at 44°F/less than 4 hours/discarded by manager immediately.
Repeat violation
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime./two soda nozzles interior soiled/bar.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled./sanitizer spray bottle not labeled/kitchen entrance.
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/two manager's training certificates expired. Main cook and manager on duty.
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Rib seasoning and bloom seasoning/back kitchen bins.
Repeat violation
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food./unwashed vegetables stored over prepped cu purple cabbage in walk in cooler.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer/for ice cream/cook line.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses./cook line sanitizing bucket/
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior accumulation of soil residues./cold drawer at cook line.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting./cleaned dish rack in dish room.
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.
- 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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.