Outback Steakhouse
Last inspected: Jan 6, 2026
55
Score
Public records show nine inspections at Outback Steakhouse stretching back to 2022. The newest entry in the record is dated Jan 6, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things are looking better lately, with recent visits averaging around two violations compared to roughly six violations earlier on.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up two times.
Compared to other Delray Beach restaurants (averaging 71), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
9
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 6, 2026
Routine - Food
2 critical violations.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
55
Jul 22, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water by the walk in freezer , office and dishwashing area. **Warning** - From follow-up inspection 2025-07-22: Standing water **Time Extended**
36-22-4
95
Jul 21, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Lighting Adequate; Required Shields in Place
FL-36
45
Jan 8, 2025
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
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...portion blue cheese 51F, shredded cheese 45F in cold side line at kitchen , food not prepped or portion today food being held more than 4 hours ,
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...portion blue cheese 51F, shredded cheese 45F in cold side line at kitchen , food not prepped or portion today food being held more than 4 hours , stop sale issue . Employee discarded food, provolone cheese 51-45F over storing food in cold line side at kitchen , food being held less than 4 hours , employee removed some cheese and covered food. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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. See stop sale....butter expired time was 3:07 pm at expo line . Manager stated that forgot to remove previous labeled. Manager removed label **Corrective Action Taken**
03F-01-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly...chlorine 00 ppm.
22-41-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands...dishwasher handle solid utensils and then handle cleaned utensils without washing hands. Dishwasher washed hands after discussion. **Corrected On-Site**
12A-13-4
Intermediate - No chemical test kit provided when using sanitizer at warewashing machine ..Chlorine
16-37-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...butter scoop stored 75F water at expo line . Employee removed **Corrected On-Site**
10-07-4
41
Jul 15, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
47
Feb 20, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...whipped butter 51F, garlic bacon butter 49F, honey butter 51F, cheese 50F, cut lettuce 49F, cut tomatoes 47F in ice bath cold well table across from clam shell grill at kitchen. And provolone cheese 53F, shredded cheese 45F in flip top reach salad in cooler , Food was not prep or portion today . Food being held less than 4 hours. Employee time marked . **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking...portion butter at bread station , per manager food being held less than 4 hours. Manager discarded butter . Replace new butter with time marked. **Corrected On-Site**
03F-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection... observed rice 120 F at walk in cooler cooling stacked containers one another with covered . Took another temperature about 30 minutes later it was 117F . Employee uncovered food and separated containers . **Corrective Action Taken**
03D-15-4
Basic - Standing water in floor drain/floor drain draining very slowly...underneath triple sink.
29-19-4
Basic - Water draining onto floor surface from handwashing sink at server station.
29-03-4
61
Sep 8, 2023
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Toilet Rooms Maintained
FL-53
55
Feb 6, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - Non-pitting surface rust on food-contact equipment. Observed on shelving in reach in coolers. Discussed with operator
22-31-4
90
Aug 23, 2022
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mushrooms (112°F - Hot Holding) being held on cook line less than four hours. Operator discarded
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in prep area blocked by empty kegs. Operator removed **Corrected On-Site**
31A-09-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed at bar area. Operator replaced with new dispenser **Corrected On-Site**
31B-06-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Reach-in cooler interior have accumulation of soil residues. Observed at glass cooler at bar
22-16-4
64
Frequently Asked Questions
When was Outback Steakhouse last inspected?
The most recent health inspection at Outback Steakhouse on file is from Jan 6, 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 two times, more than any other issue at Outback Steakhouse.
How does Outback Steakhouse compare to other restaurants in Delray Beach?
Outback Steakhouse most recently scored 55 out of 100, which is lower than the Delray Beach average of 71.
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 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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