Outback Steakhouse
Last inspected: Mar 16, 2026
82
Score
Public records show 10 inspections at Outback Steakhouse stretching back to 2022. The latest inspection on file is from Mar 16, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Things are looking better lately, with recent visits averaging around two violations compared to roughly six violations earlier on.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
Among Bonita Springs restaurants, this is a fairly standard result. The full picture is one of consistent compliance.
10
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 16, 2026
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (56F - Cold Holding) held in walk in cooler with no lid then brought to line. Operator discarded lettuce. **Corrective Action Taken**
03A-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust in dish area.
36-27-5
82
Oct 8, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Dumpster lid broken. Lid has a big cracked hole in it.
33-15-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet plastic containers stuck together by dish machine drying rack.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled in beer cooler.
23-03-4
86
Dec 6, 2024
Routine - Food
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
90
Dec 5, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk-in cooler: shrimp (48F - Cold Holding); steak (49F - Cold Holding); prime rib (49F - Cold Holding); ahi tuna (47F - Cold Holding); chicken tenders (48F - Cold Holding); chicken wings (48F - Cold Holding); cooked rice (49F - Cold Holding); fettuccine alfredo (49F - Cold Holding); steak mac prep (49F - Cold Holding). Unit observed have ice build up under the fan unit. Operator called for emergency repair and began icing all product in the cooler to rapidly bring food temperatures down. **Corrective Action Taken** **Warning**
03A-02-5
Basic - Equipment in poor repair. Large floor mixer observed to be rusted with peeing paint on the head, which could allow flaking paint to fall into the bowl. **Warning**
14-11-5
Basic - Hole in or other damage to wall. Peeling surface observed on the wall in the dish room. Operator stated materials are on-site and repairs are scheduled. **Warning**
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun at the bar had build-up on the inner surface. **Warning**
23-03-4
74
Aug 1, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
70
Feb 22, 2024
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw beef stored over container of ready to eat sauces. Operator removed container of sauces. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed knife stored in hand wash sink in dishwash area. Operator removed knife. **Corrected On-Site**
31A-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor area at bar covered with standing water.
36-22-4
Basic - Ice buildup in ice cream reach-in freezer. Educated operator on defrosting freezer. **Repeat Violation**
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar.
31B-04-4
Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. **Corrected On-Site**
25-06-4
Basic - Standing water in bottom of upright reach-in-cooler at end of cook line and reach in cooler nearest walk in cooler at fry station.
29-49-6
Basic - Togo/servers reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Working containers of food removed from original container not identified by common name. Salt bin. Operator labeled bin. **Corrected On-Site**
02D-01-5
52
Sep 27, 2023
Routine - Food
6 minor violations.
View 6 violations
Basic - Bowl or other container with no handle used to dispense food. Cup used as scoop in container of brown rice. Operator removed cup **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards used for bread service all have deep groves.
14-09-4
Basic - Equipment in poor repair. Handles for reach in French fry freezer broken and hinges are rusted.
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up inside ice cream freezer at end of cooks line.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk in cooler door.
23-03-4
Basic - Wiping cloth Sink and Surface DDBSA sanitizing solution not at proper minimum strength. Sanitizer Bucket (sink and surface 710 DDBSA) operator discarded Repeat from 02-27-2023 **Corrected On-Site**
21-08-4
74
Feb 27, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Sink and Surface cleaner sanitizer - 1130ppm DDBSA and 3010ppm lactic acid) on back prep line. Operator discarded the bucket. **Corrected On-Site**
41-27-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in back kitchen areas.
36-34-5
Basic - Plumbing system in disrepair. Handwash sink in dishwashing area leaking water, hot water tap does not turn on. Also hws in bar area heavily leaking water onto floor. This is a repeat violation from 12/27/2022. **Repeat Violation**
29-08-4
78
Dec 27, 2022
Routine - Food
5 critical violations. 2 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fryer area reach-in cooler : raw chicken (61F - Cold Holding); raw shrimp (58F - Cold Holding) for five hours per operator. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fryer area reach-in cooler : raw chicken (61F - Cold Holding); raw shrimp (58F - Cold Holding) for five hours per operator. **Warning**
03A-02-5
High Priority - Triple sinks 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 area triple sink (Sink &Surface cleaner sanitizer - 170ppm DDBSA and 452 ppm lactic acid). Operator will send dishes to main dish area for proper sanitation. **Corrective Action Taken** **Warning**
22-41-4
High Priority - 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. Observed employee making drinks touch fruit garnish with bare hands. Discussed with operator proper glove use, **Warning**
09-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 20 small flying insects at entrance to kitchen, five near back wall of bar, 9 in dishwashing area. **Warning**
35A-02-6
Basic - Plumbing system in disrepair. Handwash sink in bar area leaking heavily onto floor. **Warning**
29-08-4
Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer Bucket (Sink &Surface cleaner sanitizer - 170ppm DDBSA and 452 ppm lactic acid) on cook line and prep line. **Warning**
21-45-1
43
Jul 6, 2022
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef and raw beef over ready-to-eat sauces in reach-in cooler at far end of cook line. Operator moved all ready-to-eat sauces above raw meats. **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In dishwashing area observed two hose bibs no vacuum breaker, at mop sink splitter added no vacuum breaker on one side. This is a repeat violation from 7/30/2021 and 12/21/2021. Showed operator options for installling proper back flow prevention. **Repeat Violation**
29-34-4
Intermediate - Spray bottle containing toxic substance not labeled at service station.
41-17-4
Basic - Floor area(s) covered with standing water under ice machine in kitchen. This is a repeat violation from 12/21/2021. **Repeat Violation**
36-22-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in standing water 82F on service line. Operator discard water and sent utensils to dishwashing area. **Corrected On-Site**
10-07-4
Basic - Standing water in bottom of fryer area reach-in-cooler.
29-49-6
58
Frequently Asked Questions
When was Outback Steakhouse last inspected?
The most recent health inspection at Outback Steakhouse on file is from Mar 16, 2026. The public record contains 10 inspections in total.
What is the most common violation at Outback Steakhouse?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Outback Steakhouse.
How does Outback Steakhouse compare to other restaurants in Bonita Springs?
Outback Steakhouse most recently scored 82 out of 100, which is about the same as the Bonita Springs average of 80.
Has Outback Steakhouse's inspection record improved over time?
Yes. Recent inspections at Outback Steakhouse have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Outback Steakhouse means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Outback Steakhouse inspected?
Based on the inspection history on file, Outback Steakhouse is inspected around three times per year on average.
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