Outback Steakhouse
Last inspected: Feb 17, 2026
78
Score
Public records show nine inspections at Outback Steakhouse stretching back to 2023. On Feb 17, 2026, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have held steady across recent visits, averaging around four violations each.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
That falls roughly in the middle of the pack for Davie restaurants. The file should reassure diners considering a visit.
9
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 17, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
78
Oct 7, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
67
Mar 27, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. in walk in cooler, open cases of raw bacon and pork chops on bottom shelf under open cases of raw steaks - some mechanically processed. Manager moved pork to shelf with raw seafood items. **Corrected On-Site**
08A-20-5
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle at mop sink. Employee marked bottle as cleaner. **Corrected On-Site**
41-17-4
Basic - Ice buildup in reach-in freezer/cooler and/or walk-in freezer/cooler. Ice buildup around cooling unit in bottom of cookline right cold unit. **Repeat Violation**
14-69-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of water and pour bottles of oil and vinegar at cookline not labeled. Employee added labels. **Corrected On-Site**
02D-01-5
70
Dec 2, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
78
Jun 20, 2024
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo line ;Glass Front sliding door cooler; blend cheese (61F cold holding )sour cream (66F cold holding ). Foods held longer than 4 hours ago per operator. Foods not prepared or portioned today. Per manager, unit is in disrepair. Operator placed items in cooler not knowing it was turned off. See stop sale
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Honey butter in expo line with time mark that exceeds 4 hours. Honey butter held in expo line less than 3 hours ago. Operator corrected time marking during inspection. **Corrected On-Site**
03F-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo line ;Glass Front sliding door cooler; blend cheese (61F cold holding )sour cream (66F cold holding ). Foods held longer than 4 hours ago per operator. Foods not prepared or portioned today. Per manager, unit is in disrepair. Operator placed items in cooler not knowing it was turned off.
01B-02-5
Basic - Bowl or other container with no handle used to dispense garlic sauce in cook line . Operator discarded 2 ounce cup. **Corrected On-Site**
14-01-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Glass front cooler in expo line not keeping temperature under 41 F or below at time of inspection. Observed Unit turned off at time of inspection and Foods being held in unit. Per manager , equipment in disrepair and will be removed from establishment.
14-74-7
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed cook on cookline without a beard guard. Operator provided **Corrected On-Site**
13-04-4
Basic - Floor soiled/has accumulation of debris inside walk in freezer. Operator cleaned during inspection. **Corrected On-Site**
36-73-4
Basic - Food storage container/container lid cracked or broken. Food storage lids in disrepair on rack in storage area opposite of walk in freezer. Operator discarded **Corrected On-Site**
14-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep station in cook line. Operator moved to sanitizer solution **Corrected On-Site**
21-12-4
47
Jan 31, 2024
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning** - From follow-up inspection 2024-01-31: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor tile chipped / broken or in disrepair next to fryer by breading station in cook line. **Repeat Violation** **Warning** - From follow-up inspection 2024-01-31: **Time Extended**
36-17-5
90
Jan 30, 2024
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top / Reach in cooler next to oven in cook line , Mac and cheese 47F cold holding , blend cheese 45F cold holding , raw salmon 47F cold holding , raw shrimp 47F cold holding . Foods pulled from walk in cooler less than 2 hours ago. Chef placed foods on ice to quick chill. Foods not prepared or portioned today. **Warning**
03A-02-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook unable to answer cooking temperature for well done steak. Educate operator, emailed cooking temperature flier **Warning**
53B-16-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
14-09-4
Basic - Floor tile chipped / broken or in disrepair next to fryer by breading station in cook line. **Repeat Violation** **Warning**
36-17-5
70
Jan 10, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.Trauslen reach in cooler; raw beef burger patties (44F- Cold Holding) less than 4 hours ago on lower reach in cooler. Observed air vent blocked. Operator placed beef burger patties on ice to quick chill. Foods not prepared or portioned today. **Corrective Action Taken**
03A-02-5
Basic - Employee wearing jewelry( wrist watch) other than a plain ring on their hands/arms while preparing food. Operator removed watch **Corrected On-Site**
13-07-4
Basic - Interior of ovens has accumulation of black substance/grease/food debris in cook line.
22-08-4
Basic - Floor tile chipped / broken or in disrepair next to fryer by breading station in cook line.
36-17-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
70
Jan 20, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
78
Frequently Asked Questions
When was Outback Steakhouse last inspected?
The most recent health inspection at Outback Steakhouse on file is from Feb 17, 2026. The public record contains nine 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 Davie?
Outback Steakhouse most recently scored 78 out of 100, which is about the same as the Davie average of 79.
Has Outback Steakhouse's inspection record improved over time?
Results have been roughly steady. Inspections at Outback Steakhouse have averaged around four violations per visit across the recent 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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