OUTBACK STEAKHOUSE #1022

Name: OUTBACK STEAKHOUSE #1022
Address: 3215 S WEST COLLEGE RD, OCALA, FL, 34474, US
Rating: 60.2

3215 S WEST COLLEGE RD, OCALA, FL 34474

License #5201772

🥩 Steakhouse ℹ️

60.2 Grade F / 100

Failing Health Score

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Latest inspection

April 29, 2026 · 8 findings · 2 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

OUTBACK STEAKHOUSE #1022 in OCALA currently holds an InspectFL Health Score of 60.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on April 29, 2026. Across those visits, inspectors documented 54 total violations — 15 critical, 7 major, 32 minor.

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Record snapshot

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The latest inspection on April 29, 2026 shows 8 observation rows: 2 critical, 1 major, and 5 minor.

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Inspector notes

Coverage note

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Community reaction

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Community pulse

Would you eat here?

OUTBACK STEAKHOUSE #1022 has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*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.

Disposition: Met Inspection Standards
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer across from dish area.
[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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep table next to beer and liquor closet greasy.
[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.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cheese sauce in cook line reach-in cooler across from salad prep area. Manager placed beef on bottom shelf.
[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).
[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.

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door in kitchen is not self closing.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf
[14-11-5] Equipment in poor repair. Several pans are chipped and broken. Door of walk in cooler in disrepair. Two cutting boards on cookline have deep grooves.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Around condenser in walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door and handle soiled with food debris in prep area.
[16-46-4] Old labels stuck to food containers after cleaning. On several clean pans on clean dish rack.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Pan of sliced peppers stored under cases of unwashed tomatoes in walk in cooler. Moved during this inspection.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee entered kitchen from dining area and began packing up Togo boxes without washing hands.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee picked up peel of onion from floor then touched peeled Union with same hand without first washing hands. Male employee with gloved hands picked up food from floor placed in trash then touched apron and continued to pull fries from fryer without washing hands and changing gloves.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Female employee touched raw peeled onion with bare hands in prep area. Manager stated onion will be used in soup and instructed employee to put on gloves.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Male employee responsible for cooking food per manager not able to state the cooking temperature for chicken.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior top wall of ice bin has mold like substance.
[53B-14-5] 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. 14 employees training completed in 2020, expired 2023.