Outback Steakhouse
Last inspected: Mar 4, 2026
58
Score
Across the available record, Outback Steakhouse has 16 inspections on file, the first dated 2022. The most recent report on file is from Mar 4, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
The most common issue across all inspections has been “food stored on floor”, showing up four times.
By comparison, the average Davie facility scores 79, putting Outback Steakhouse on the weaker side. The full record sits in fairly typical territory for a working restaurant.
16
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
58
Feb 5, 2026
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
67
Oct 20, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
52
Aug 28, 2025
Routine - Food
3 minor violations.
View 3 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
86
Mar 25, 2025
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cut lettuce cold held at 46F in made shift table. Per operator, lettuce transfer to unit 1,5 hours prior to the inspection. Operator placed ice packs on lettuce for quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -Observed additional vacuum breaker needed at mop sink where splitter added. **Repeat Violation** **Admin Complaint**
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of mold like substance buildup inside soda nozzles in bar.
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of mold like substance buildup on AC vents throughout kitchen.
36-34-5
Basic - Food stored on floor. -Observed boxes with potatoes stored on kitchen floor. Operator removed and stored properly. **Corrected On-Site**
08B-38-4
Basic - Stored food not covered. -Observed an uncovered container with salt in dry storage area. Operator covered. **Corrected On-Site**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of black substance buildup on walls at 3 compartment sink. -Observed accumulation of mold like substance buildup on walls in dishwashing area.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 1 wet wiping cloth in bar not stored in sanitizer solution between uses. Operator placed in sanitizer solution. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. -Observed an unlabeled spray bottle with cooking oil in kitchen area. Operator label bottle. -Observed salt removed from the original container not labeled. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation on black substances buildup inside ice machine.
22-20-5
47
Mar 19, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
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 handled cucumber with bare hands for sushi rolls. Cucumber will not be heated to 145F. Operator instructed employee to wash hands and put on gloves, discard cucumber. **Corrected On-Site**
09-01-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used to rinse wiping cloths. Discussed with operator
31A-11-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled plastic wrap used to wrap reach in freezer door handle. Operator removed and discarded, sanitized handle **Corrected On-Site**
23-24-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed in 3 door reach in cooler. Operator properly segregated and identified **Corrected On-Site**
08B-49-4
Basic - Plumbing system in disrepair. Pipe under triple sink leaking, operator states service call is in **Corrective Action Taken**
29-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in ware washing area
36-27-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested at 0ppm chlorine. Operator added chlorine and retested at 50ppm **Corrected On-Site**
21-07-4
61
Dec 19, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink.
29-34-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cooling drawers under grill - cooked onions (57F - Cold Holding); cooked mushrooms (51F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature approximately 18 hours. See stop sale. **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cooling drawers under grill - cooked onions (57F - Cold Holding); cooked mushrooms (51F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature approximately 18 hours. See stop sale.
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spraying bottle with degreaser not labeled. Operator labeled it properly. **Corrected On-Site**
41-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at multiple microwaves in kitchen.
22-08-4
Basic - Working containers of food removed from original container not identified by common name. Observed container of kosher salt not marked with common name.
02D-01-5
52
Jul 23, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Food stored on floor. In walk in freezer, bucket of pickled ginger.
08B-38-4
Basic - Single-service articles not stored inverted or protected from contamination. Plastic catering tray lids not stored inverted. Manager inverted. **Corrected On-Site**
25-06-4
90
Jun 5, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon over cheese. Operator moved to appropriate placement. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handled soiled wet wiping cloth, employee opened 3 door glass reach in cooler with soiled gloves, employee returned to prep area removed gloves and then proceed to touch ready to eat imitation krab without washing hands. Reviewed proper hand washing and gloves usage procedures. **Corrective Action Taken** **Warning**
12A-09-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on cutting board. Operator moved to sanitizer bucket. **Corrected On-Site** **Warning**
21-12-4
64
Apr 19, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In walk in cooler, case of raw shell eggs above bucket of sauce. Employee moved eggs to bottom shelf to properly separate. 2) In walk in freezer, portioned raw chicken on shelf above seasoned seaweed and ginger. Employee rearranged all items. **Corrected On-Site**
08A-05-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin provided.
11-27-4
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle hanging on shelf by triple sink.
41-17-4
Basic - Food stored on floor. In walk in cooler, buckets of mayonnaise and soy sauce on floor.
08B-38-4
67
Oct 30, 2023
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed- cooked onion soup (47F - Cooling ) As per operator item was cooked and cooling over night. Operator discarded food item. **Warning**
03D-02-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched soiled dishwashing utensils, then proceeded to touched clean dishes, at the seating area without hand washing. Educated Operator of hand washing clean. Employee clean hands. **Corrective Action Taken** **Warning**
12A-29-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed- cooked onion soup (47F - Cooling )As per operator item was cooling over night. Operator discarded food item. See stop sale. 3-501.14(A)(2) FC: (A) Cooked time/temperature control for safety food shall be cooled: (2) Within a total of 6 hours from 135 degrees Fahrenheit to 41 degrees Fahrenheit or less. **Warning**
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed -cooked onion soup (47F - Cooling- as per operator item was cooling over night. Container was covered. **Warning**
03D-15-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator place wet wiping cloth in the sanitizer bucket. **Corrected On-Site** **Warning**
21-12-4
55
Aug 29, 2023
Routine - Food
No violations found.
100
Jun 27, 2023
Routine - Food
2 minor violations.
View 2 violations
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
90
May 30, 2023
Complaint Full
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
55
Dec 20, 2022
Complaint Full
3 minor violations.
View 3 violations
Basic - Food stored on floor. Main kitchen walk-in freezer- observed case of frozen beef patty being stored on the floor.
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Main kitchen 3 compartment sink- observed case of frozen lobster tails thawed in standing water. Operator turned on cold running water. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen cook line cutting board- observed soiled wiping cloth on cutting board.
21-09-4
86
Sep 16, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Outback Steakhouse last inspected?
The most recent health inspection at Outback Steakhouse on file is from Mar 4, 2026. The public record contains 16 inspections in total.
What is the most common violation at Outback Steakhouse?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Outback Steakhouse.
How does Outback Steakhouse compare to other restaurants in Davie?
Outback Steakhouse most recently scored 58 out of 100, which is lower than 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 six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Outback Steakhouse means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Outback Steakhouse inspected?
Based on the inspection history on file, Outback Steakhouse is inspected around five times per year on average.
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