OUTBACK STEAKHOUSE

Name: OUTBACK STEAKHOUSE
Address: 3760 SW ARCHER RD, GAINESVILLE, FL, 32608, US
Rating: 73.2

3760 SW ARCHER RD, GAINESVILLE, FL 32608

License #1103414

🥩 Steakhouse ℹ️

73.2 Grade C / 100

Mixed Health Record

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Latest inspection

January 20, 2026 · 3 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

OUTBACK STEAKHOUSE in GAINESVILLE currently holds an InspectFL Health Score of 73.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on January 20, 2026. Across those visits, inspectors documented 50 total violations — 5 critical, 11 major, 34 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 5, 2023

The latest inspection on January 20, 2026 shows 3 observation rows: no critical rows, 1 major, and 2 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

90%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

What do locals think?

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Community pulse

Would you eat here?

OUTBACK STEAKHOUSE has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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
[16-44-4] Dishware/utensils not soaked prior to being placed in three-compartment sink/dishmachine and results in soiled dishware/utensils after washing occurs. Observed : a cutting board coming out of the dish wash machine, with fresh food residue from the prior process.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed : portioning scoop in standing water, in a Coffe cup. The water was discarded. corrected on site ALSO, utensils in a dipper well, 78°. The dipper well heating unit was turned on.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed : the hand wash sink on the wait station line has water under 85° for over a minute. Water line was checked, valve was open, hot water heater was already on.

Disposition: Met Inspection Standards
[24-13-4] Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Box of plates and glasses on floor in employee restroom. Extra containers on shelf in employee restroom.
[32-07-4] Employee bathroom in kitchen has an objectionable odor emitting from it.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above clean glasses on racks. Employee drink on shelf above fry battering station. Manager moved all drinks to the bottom.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic containers on back wall drying rack.
[36-22-4] Floor area(s) covered with standing water. Under dish machine, the floor drain was clogged with trash, employee unclogged drain, water started draining properly.
[14-38-4] Food storage container/container lid cracked or broken. Container holding whipped cream on cooks lid and large lid in walk in cooler on container.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Butter scoop in water at 92F next to drink area on server alley. Employee dumped water.
[33-16-4] Open dumpster lid.
[25-05-4] Single-service articles improperly stored. Box of straws on floor in Togo side room.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sink and surface cleaner tested at 828 indicating the sanitizer is too strong, employee manually made bucket to restest at 700ppm.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee filling up bucket with water at Handwash sink in dish area. Handwash sink on cooks line full of ice indicating it was used as a dump sink.