OUTBACK STEAKHOUSE

Name: OUTBACK STEAKHOUSE
Address: 1625 E HWY 50, CLERMONT, FL, 34711, US
Rating: 91.5

1625 E HWY 50, CLERMONT, FL 34711

License #4502288

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

91.5 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

OUTBACK STEAKHOUSE in CLERMONT currently holds an InspectFL Health Score of 91.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on December 10, 2025. Across those visits, inspectors documented 11 total violations — 2 critical, 2 major, 7 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 December 10, 2025 included 2 critical violations, 2 major, and 7 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
[14-33-4] Reach-in cooler on salad station and dish storage rack shelves with rust that has pitted the surface.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in drawers on breading station -exterior baking pans are encrusted -speed rack on back line is soiled -exterior sides of equipment on front line and cook line are soiled
[25-05-4] Single-service articles improperly stored. -wrapped take out utensils stored on floor in take out room, opera placed on shelf
[28-26-5] Sewage/wastewater backing up through floor drains. -drain under hand sink in bar area was clogged causing water to run onto floor, operator unclogged drain, water drained down
[51-11-4] Carbon dioxide/helium tanks not adequately secured. -operator chained them together
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[36-73-4] Floor soiled/has accumulation of debris. -dry storage and floor drain in bar area
[35A-02-7] Live, small flying insects found. -4 flying insects under prep shelf on back line -1 flying insects in bar area Operator disposed of several flies and cleaned area.
[29-11-4] Water leaking from pipe and/or faucet/handle. -hand sink at entry to cook line
[31A-11-4] Handwash sink used for purposes other than handwashing. -pan of water in hand sink in dish area, operator removed.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line -interior of microwave and ovens on cook line

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