OUTBACK STEAKHOUSE #1022

Name: OUTBACK STEAKHOUSE #1022
Address: 3215 S WEST COLLEGE RD, OCALA, FL, 34474, US
Rating: 81

3215 S WEST COLLEGE RD, OCALA, FL 34474

License #5201772

🥩 Steakhouse ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

81 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

OUTBACK STEAKHOUSE #1022 in OCALA currently holds an InspectFL Health Score of 81 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 29, 2026. Across those visits, inspectors documented 16 total violations — 3 critical, 2 major, 11 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 29, 2026 included 1 critical violation, 1 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer across from dish area.
[36-10-4] Soiled floors/carpeting. Floor in storage room next to office soiled with old food debris.
[08B-12-5] Stored food not covered. Baked potatoes and sweet potatoes stored on rolling rack at end of cook line. Employee placed cover over potatoes.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line grill handle. Manager placed tongs on top of grill.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun in bar area soiled with mold-like substance.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from fryers: shrimp (51F - Cold Holding). Manager stated shrimp placed in cooler two hours prior to temperature being taken. Manager had employee place bag of ice on shrimp to reduce temperature, shrimp (40F - Cold Holding). Items stored in ice bath in front of pass through window on server side: butter (58F - Cold Holding); cheese (57F - Cold Holding). Manager stated items placed in ice bath one hour prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F, butter (37F - Cold Holding); cheese (39F - Cold Holding).
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep table next to beer and liquor closet greasy.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse