Outback Steakhouse
Last inspected: Jan 29, 2026
70
Score
Across the available record, Outback Steakhouse has 10 inspections on file, the first dated 2022. The most recent report on file is from Jan 29, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
“Nonfood-contact surface soiled with grease” comes up most often, recorded five times in the inspection record.
That falls roughly in the middle of the pack for Daytona Beach restaurants. Nothing in the record is alarming, but there's room to improve.
10
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Plumbing Maintained; Sewage Disposal
FL-51
70
Jul 25, 2025
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
45
Sep 27, 2024
Complaint Full
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning** - From follow-up inspection 2024-09-27: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -handles missing from 2 microwaves n -shelves to reach in cooler rusted,beef cooler on cook line -gaskets torn on walk in cooler. **Warning** - From follow-up inspection 2024-09-27: Microwave ovens handles complied **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. **Warning** - From follow-up inspection 2024-09-27: **Time Extended**
14-38-4
86
Sep 25, 2024
Complaint Full
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touch face then placed gloves on hands. Manager corrected employee **Corrective Action Taken** **Warning**
12A-25-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -waitstation cooler portioned butter/sour 44f to 45f,portioned butter 47f to 59f , pan of butter 57f manager discarded per manager less than 4 hours -Salad cooler cut tomatoes 42f to 45f advised to keep a lower level. **Warning**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Basic - Equipment in poor repair. -handles missing from 2 microwaves n -shelves to reach in cooler rusted,beef cooler on cook line -gaskets torn on walk in cooler. **Warning**
14-11-5
Basic - Dead roaches on premises. -1 dead roach in pan of water at mop sink **Warning**
35A-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Food storage container/container lid cracked or broken. **Warning**
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood and filters over char grill soiled with grease **Warning**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. -onions for blooming onions **Warning**
08B-39-4
Basic - Stored food not covered. -walk in cooler baked potatoes **Corrected On-Site** **Warning**
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. -mop sink **Warning**
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -prep area. **Warning**
21-12-4
Basic - Worn, torn and/or soiled floors/carpeting. -debris including glass on floor at bar **Warning**
36-10-4
41
Aug 12, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning** - From follow-up inspection 2024-08-12: **Time Extended**
24-08-4
95
Aug 9, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
41
Feb 5, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese,sliced cheese , 46f to 54f less than 4 hours placing in another cooler
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-03-7
Basic - Bowl or other container with no handle used to dispense food. -butter **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance and rusted -Waitstation
36-34-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -ice cream freezer cookline
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven cookline
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -small cooler cookline
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket soiled meat cooler
23-03-4
58
Sep 25, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese and shredded cheese 46f
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -green cutting board -mixer head
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -potato oven heavily soiled
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of mug cooler at bar soiled
23-03-4
Basic - Self-closing device on bathroom door disconnected/broken. -employee restroom
32-17-4
Basic - Water leaking from pipe and/or faucet/handle. -leak on rinse sink at Dishmachine area
29-11-4
Basic - Worn, torn and/or soiled floors/ -Floor soiled under cooking equipment
36-10-4
58
Apr 3, 2023
Routine - Food
9 minor violations.
View 9 violations
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -ware washing area -by bread station
36-27-5
Basic - Working containers of food removed from original container not identified by common name. -sugar -chicken breader -flour **Corrected On-Site**
02D-01-5
Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled under Waitstation
36-10-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -coffee **Corrected On-Site**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment or utensils not designed or constructed in a durable manner. -gasket torn cooler across from presses
14-10-4
Basic - Interior of oven has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -interior of potato drawer -exterior of ice machine under lid -gaskets soiled cooler next to drink station -exterior of glass cooler at bar -soda gun holsters soiled at bar
23-03-4
64
Nov 2, 2022
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored over food. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. Make line.
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable. Make line.
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door.
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled, dressing cooler. Rolling racks soiled with food debris. Walk in cooler.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish wash area.
36-27-5
58
Frequently Asked Questions
When was Outback Steakhouse last inspected?
The most recent health inspection at Outback Steakhouse on file is from Jan 29, 2026. The public record contains 10 inspections in total.
What is the most common violation at Outback Steakhouse?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Outback Steakhouse.
How does Outback Steakhouse compare to other restaurants in Daytona Beach?
Outback Steakhouse most recently scored 70 out of 100, which is about the same as the Daytona Beach average of 71.
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 three times per year on average.
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