Outback Steakhouse
180 Hickman Dr, Sanford, FL 32771 · Permanent Food Service · License 6903473
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 Oct 29 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 2 intermediate (1 fixed on the spot), 9 basic (3 repeats)-26
- Safety score74
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 visitOct 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.
14 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.
-salad reach-in cooler: shredded cheese blend 56°F, per operator less than 3 hours, employee relocated to walk-in freezer to rapidly cool
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
-Ecolab dishwasher rinse additive stored on top of the kitchen dishwasher, operator removed
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-inside salad reach-in cooler drawers
Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
-handwash sink across from HOBART mixer, operator replaced the batteries
Fixed on the spot
Basic9
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
-"jewelry box" reach-in cooler
Food storage container/container lid cracked or broken.
-"bloom" flour lid, employee discarded
Fixed on the spotRepeat violation
Ice buildup on the walk-in freezer floor.
Repeat violation
Code 33, Garbage and refuse: Unnecessary items stored in garbage enclosure.
-wooden pallets
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
-wall behind the dishwasher
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-over service area in kitchen
Floor soiled/has accumulation of grease/debris.
-floor underneath fryers -bar area floor behind equipment
Repeat violation
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.