Outback Steakhouse
6845 S Semoran Blvd, Orlando, FL 32822 · Permanent Food Service · License 5813818
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 Aug 31 complaint inspection1 high priority (fixed on the spot, 1 repeat), 7 basic (4 repeats)-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitAug 31, 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:
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.
Sautee cooler; prepped fettuccine noodles (54°F - Cold Holding); recheck 38°F cooked chicken (50°F - Cold Holding); recheck 31°F shaved cooked sirloin (49°F - Cold Holding); recheck 39°F carmelized onions (52°F - Cold Holding)recheck 41°F per operator for 2 hours Put in freezer to rapid chill
Fixed on the spotRepeat violation
Basic7
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Between ice cream freezer and dessert cooler Operator removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
Dessert cooler Cooler In prep area
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets dessert cooler Operator cleaned
Fixed on the spotRepeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Plates on dining room tables. Operator has indicated company standard.
Repeat violation
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Under hand wash sink in ware washing area
Repeat violation
Standing water in bottom of reach-in-cooler.
Bottom salad cooler
Repeat violation
Earlier inspections 1
B82Routine inspection12 violations, 1 high priority No follow-up needed
- 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.
12 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.
Make table kitchen; shredded cheese (48°F - Cold Holding); recheck 40°F sliced cheese (50°F - Cold Holding); recheck 40°F cut tomatoes (48°F - Cold Holding); recheck 40°F honey mustard (48°F - Cold Holding); recheck 40°F blue cheese (48°F - Cold Holding)recheck 38Ffor 2 hours Operator put in freezer to rapid chill
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.
Soda holster holder soiled in bar area
Basic10
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoop in pan of creamed corn on cookline Operator removed
Fixed on the spot
In-use utensil stored in standing water less than 135°F.
112°F on cookline Operator removed from cookline
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Hanging on clam shell Operator removed
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.
Employee on cookline Employee discarded
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
Meat cooler and reach in cooler prep area
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Cook line drawers for cooked potatoes Reach in cooler prep area
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Plates on tables in dining room
Repeat violation
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Under hand wash sink in ware washing area
Standing water in bottom of reach-in-cooler.
Meat cooler on cookline
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Behind cooking equipment By dish machine
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.
- 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.