OUTBACK STEAKHOUSE

Name: OUTBACK STEAKHOUSE
Address: 6845 S SEMORAN BLVD, ORLANDO, FL, 32822, US
Rating: 71.1

6845 S SEMORAN BLVD, ORLANDO, FL 32822

License #5813818

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

71.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

OUTBACK STEAKHOUSE in ORLANDO currently holds an InspectFL Health Score of 71.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 21, 2026. Across those visits, inspectors documented 18 total violations — 6 critical, 12 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 21, 2026 included 3 critical violations, 0 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

See the place, then share or verify

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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.

Disposition: Inspection Completed - No Further Action
[10-20-4] In-use tongs stored on equipment door handle between uses. Hanging on clamshell Operator removed
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. reach in freezer cold side Reach in cooler prep area
[25-06-4] Single-service articles not stored inverted or protected from contamination. Coffee filters server area Operator flipped
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Bar area
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sink and surface 800ppm, maximum approved is 700ppm Operator remade 700ppm
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink in ware washing area soiled Cookline sink Gasket breading station drawers Server area
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on tables in dining room
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Kitchen employee Employee was coached of proper procedures and rewarded
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler prep area Operator removed shelves to be washed
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. White milk has an open date of 4/21 and use by date of 4/28. Corporate setting for date marking.

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