OUTBACK STEAKHOUSE

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Inspection history

1. Mar 12, 2026

   ✓

2. Feb 18, 2026

   ✕
   2 violations

   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

3. Nov 14, 2025

   ✓
   1 violation

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

4. Oct 22, 2025

   ✕
   3 violations

   • Critical:Water/ice: unsafe, unapproved sources, cross connections
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • In use food dispensing utensils improperly stored

5. Apr 30, 2025

   ✓

6. Mar 20, 2025

   ✕
   1 violation

   • Critical:Commercially processed precooked potentially hazardous foods are not heated to 140�F or above within two hours.

7. Feb 24, 2025

   ✕
   3 violations

   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Critical:Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

8. Nov 4, 2024

   ✓

9. Mar 11, 2024

   ✓

10. Sep 7, 2023

    ✓

11. Mar 2, 2023

    ✓
    4 violations

    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Improper thawing procedures used
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

12. Oct 6, 2022

    ✓
    1 violation

    • In use food dispensing utensils improperly stored

13. Apr 1, 2022

    ✓

14. Mar 8, 2022

    ✕
    2 violations

    • Critical:Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

15. Oct 13, 2021

    ✓
    2 violations

    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

16. Mar 11, 2021

    ✓

17. Sep 28, 2020

    ✓

18. Jan 8, 2020

    ✓
    2 violations

    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Improper thawing procedures used

19. Aug 30, 2019

    ✓

20. Jan 30, 2019

    ✓
    1 violation

    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

21. Sep 24, 2018

    ✓

22. Jan 17, 2018

    ✓
    1 violation

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

23. Oct 23, 2017

    ✓
    2 violations

    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

24. Apr 5, 2017

    ✓

25. Mar 10, 2017

    ✕
    5 violations

    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Improper use and storage of clean, sanitized equipment and utensils
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)