OUTBACK STEAKHOUSE

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired...after few times heat strip got black. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...slice yellow cheese 46F, provolone cheese 45F in tall reach in cooler at kitchen. Food not prepped or portioned today , food being held less than 4 hours . Manager time marked . Corrective Action Taken Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair at dining area.

Basic - Objectionable odors in bar . of the establishment.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. ..portioned butter 78F at expo line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...garlic butter 61F, bacon butter 52F, honey butter 52F , whipped butter 57F , sour cream 49F shredded cheese 50F in ice bath cold hold well at expo line and cut lettuce 57F, cut tomatoes 50F in ice bath cold hold well at kitchen . Food not prepped or portioned today , food being held less than 4 hours . Manager time marked on food. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. ..portioned butter 78F at expo line See stop sale issue . Employee discarded butter . Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding melted butter 88F at cook line being held less than 2 hours . Cooke time marked on butter . Corrective Action Taken

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water by the walk in freezer , office and dishwashing area. Warning - From follow-up inspection 2025-07-22: Standing water Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly...chlorine 00 ppm.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands...dishwasher handle solid utensils and then handle cleaned utensils without washing hands. Dishwasher washed hands after discussion. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...portion blue cheese 51F, shredded cheese 45F in cold side line at kitchen , food not prepped or portion today food being held more than 4 hours ,

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...portion blue cheese 51F, shredded cheese 45F in cold side line at kitchen , food not prepped or portion today food being held more than 4 hours , stop sale issue . Employee discarded food, provolone cheese 51-45F over storing food in cold line side at kitchen , food being held less than 4 hours , employee removed some cheese and covered food. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale....butter expired time was 3:07 pm at expo line . Manager stated that forgot to remove previous labeled. Manager removed label Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at warewashing machine ..Chlorine

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...butter scoop stored 75F water at expo line . Employee removed Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked mushrooms (45F - Cooling); tw sets (includes cooked shrimp) (45F - Cooling) cooling in walk in cooler overnight, more than 6 hours.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked mushrooms (45F - Cooling); tw sets (includes cooked shrimp)(45F - Cooling) cooling in walk in cooler overnight, more than 6 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed soup (62F - Cold Holding) in kitchen thawing. As per manager, item was there about 1/2 hour. Manager started to heat product, corrected to 202F. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked mushrooms (45F - Cooling); tw sets (45F - Cooling) in walk in cooler, cooling with lids on. Items did not reach 41F in less than 6 hours.

Intermediate - Handwash sink used for purposes other than handwashing. Observed spray bottle stored in hand wash sink at bar, employee removed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Salad plate cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...whipped butter 51F, garlic bacon butter 49F, honey butter 51F, cheese 50F, cut lettuce 49F, cut tomatoes 47F in ice bath cold well table across from clam shell grill at kitchen. And provolone cheese 53F, shredded cheese 45F in flip top reach salad in cooler , Food was not prep or portion today . Food being held less than 4 hours. Employee time marked . Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking...portion butter at bread station , per manager food being held less than 4 hours. Manager discarded butter . Replace new butter with time marked. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection... observed rice 120 F at walk in cooler cooling stacked containers one another with covered . Took another temperature about 30 minutes later it was 117F . Employee uncovered food and separated containers . Corrective Action Taken

Basic - Standing water in floor drain/floor drain draining very slowly...underneath triple sink.

Basic - Water draining onto floor surface from handwashing sink at server station.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. .. portion butter no time marked at bread station .Per manager food being held more than 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....blue cheese 49° , cut tomatoes 52° , shredded cheese 49° , sauce 50° flip top in reach in salad cooler at kitchen . Per manager food being held less than four hours . Employee covered food. ... sauce 48°, sauce 50° , butter 51° in ice cold well at kitchen , per manager food being held less than 4 hours .Employee time marked. Corrective Action Taken

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. .. portion butter no time marked at bread station .Per manager food being held more than 4 hours. See stop sale. Manager discarded butter . Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength...does not matching with color concentration chart .

Intermediate - Non-pitting surface rust on food-contact equipment. Observed on shelving in reach in coolers. Discussed with operator

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mushrooms (112°F - Hot Holding) being held on cook line less than four hours. Operator discarded

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in prep area blocked by empty kegs. Operator removed Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed at bar area. Operator replaced with new dispenser Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Reach-in cooler interior have accumulation of soil residues. Observed at glass cooler at bar

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed at steam table on cook line. Operator removed, discarded water, cleaned and sanitized utensils Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing clear substance at front host station not labeled. Operator labeled Corrected On-Site

Basic - Stored food not covered. Cooked and cooled prime rib in walk in cooler not covered. Operator covered Corrected On-Site

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested machine 3 times. Spray pattern of hot water during final rinse cycle does not evenly disperse of contact surfaces. Operator called for service Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall located in ware washing area