OUTBACK STEAKHOUSE

Name: OUTBACK STEAKHOUSE
Address: 180 HICKMAN DR, SANFORD, FL, 32771, US
Rating: 26.7

180 HICKMAN DR, SANFORD, FL 32771

License #6903473

🥩 Steakhouse ℹ️

26.7 Grade F / 100

Failing Health Score

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Latest inspection

October 29, 2026 · 14 findings · 3 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 SANFORD currently holds an InspectFL Health Score of 26.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 29, 2026. Across those visits, inspectors documented 73 total violations — 13 critical, 10 major, 50 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on October 29, 2026 shows 14 observation rows: 3 critical, 2 major, and 9 minor.

Official recordInspection data quality

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Inspection coverage

100%

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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Community reaction

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Community pulse

Would you eat here?

OUTBACK STEAKHOUSE 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: Inspection Completed - No Further Action
[14-38-4] Food storage container/container lid cracked or broken. -"bloom" flour lid, employee discarded
[14-69-4] Ice buildup on the walk-in freezer floor.
[51-18-6] No copy of latest inspection report available.
[36-73-4] Floor soiled/has accumulation of grease/debris. -floor underneath fryers -bar area floor behind equipment
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -over service area in kitchen
[33-30-4] Unnecessary items stored in garbage enclosure. -wooden pallets
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. -"jewelry box" reach-in cooler
[41-10-4] Toxic substance/chemical improperly stored. -Ecolab dishwasher rinse additive stored on top of the kitchen dishwasher, operator removed
[10-20-4] In-use tongs stored on equipment door handle between uses.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -salad reach-in cooler: shredded cheese blend 56F, per operator less than 3 hours, employee relocated to walk-in freezer to rapidly cool
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -wall behind the dishwasher
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -handwash sink across from HOBART mixer, operator replaced the batteries
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -inside salad reach-in cooler drawers

Disposition: Warning Issued
[13-04-4] Food employee with no beard guard/restraint while engaging in food preparation., portioning food, with no beard guard,
[36-34-5] Front line ceiling /ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fryers sides soiled with grease,
[33-16-4] Open dumpster lid.
[33-31-5] Unnecessary items/unused equipment on the premises. Three compartment sink store outside back of restaurant. Operator has scheduled to be removed from facility , this week.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwash lettuce stored over cut lettuce in walk in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Bar dish machine 10 ppm.
[12A-28-4] Employee touched pants and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker wiped hands on pants and Then proceeded to handle food at cookline without washing hands,
[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. Food worker slicing green onions with bare hands . Educated operator .
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spatula at wait station 131F,
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.