Outback Steakhouse
Last inspected: Jan 6, 2026
100
Score
Inspectors have visited Outback Steakhouse 11 times, with records going back to 2023. On Jan 6, 2026, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
There hasn't been much movement either way: counts have stayed near two violations per visit across recent inspections.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
Restaurants in Fort Lauderdale average 80, so Outback Steakhouse is doing better than most peers. The record reflects steady performance over time.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 6, 2026
Routine - Food
No violations found.
100
Jan 5, 2026
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (102F - Hot Holding)at cook line. Operator unsure how long mashed potatoes were out of temperature. Operator discarded. Stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Traulsen cooler// raw steak (50F - Cold Holding); raw filet mignon (47F - Cold Holding); raw steak medallions (46F - Cold Holding) at cook line. Per operator, foods not prepped or portioned today; foods out of temperature for approximately 2 hours. Operator put foods inside walk in freezer to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Observed mashed potatoes (102F - Hot Holding)at cook line. Operator unsure how long mashed potatoes were out of temperature. Operator discarded. Stop sale. 2) Observed mashed potatoes (100F - Hot Holding) at steam well. Per operator, food out of temperature for approximately 30 minutes. Operator put food on stove to reheat to 165F for hot holding. Corrective action taken. **Warning**
03B-01-6
Basic - Floor area(s) covered with standing water. Observed standing water on floor inside walk in cooler. Employee removed water. **Corrected On-Site** **Warning**
36-22-4
61
Jul 18, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed in kitchen, employee's hair restraint not effective for long hair. Employee's hair came in contact with food during prep, with hair restraint on. Educated employee on proper hair restraints.
13-02-4
Basic - Floor area(s) covered with standing water. Observed standing water on floor in dish wash area and in front of dry storage area.
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease on hood panels at cook line and above deep fryers, in kitchen.
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee did not wash head of lettuce, after food came in contact with employees's hair and shirt, prior to prep. Educated employee on proper food handling. Employee cleaned lettuce. **Corrective Action Taken**
08B-39-4
82
Dec 14, 2024
Routine - Food
No violations found.
100
Dec 13, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (46F - Cold Holding); raw shrimp skewers (45F - Cold Holding); cooked pasta (46F - Cold Holding) inside single door flip top cooler at cook line. Per operator, foods not prepped or portioned today; foods stored inside cooler for approximately 3 hours. Operator put foods on ice to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Sink and Surface 800ppm) at cook line.
41-15-5
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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (46F - Cold Holding); raw shrimp skewers (45F - Cold Holding); cooked pasta (46F - Cold Holding) inside single door flip top cooler at cook line. Per operator, foods not prepped or portioned today; foods stored inside cooler for approximately 3 hours. Operator put foods on ice to quick chill.
14-74-7
70
Jul 8, 2024
Complaint Full
No violations found.
100
Mar 26, 2024
Routine - Food
No violations found.
100
Dec 11, 2023
Routine - Food
2 critical violations.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
74
Jun 28, 2023
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : 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. sauté station - raw chicken breast (53F - Cold Holding); raw salmon filets (53F - Cold Holding); raw shrimp skewers (53F- Cold Holding); sliced provolone (53F - Cold Holding); Sliced Swiss cheese (53F - Cold Holding); cooked pasta (53F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. walk in cooler - cooked roast beef (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. **Warning** - From follow-up inspection 2023-06-28: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - veggie butter 45F operator states not removed from walk in cooler held overnight and more than 4 hours - see stop sale. Repeat Violation **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauté station - raw chicken breast (53F - Cold Holding); raw salmon filets (53F - Cold Holding); raw shrimp skewers (53F- Cold Holding); sliced provolone (53F - Cold Holding); Sliced Swiss cheese (53F - Cold Holding); cooked pasta (53F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. walk in cooler - cooked roast beef (45F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. **Warning** - From follow-up inspection 2023-06-28: Sauté station flip top - shredded cheese 37F. Walk in cooler raw - chicken breast (43F - Cold Holding); raw salmon filets (43F - Cold Holding); raw shrimp skewers (42F- Cold Holding); sliced provolone (43F - Cold Holding) Flip top cooler repaired. All the above TCS foods located in walk in cooler. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - veggie butter 45F operator states not removed from walk in cooler held overnight and more than 4 hours - see stop sale. Repeat Violation **Admin Complaint**
03A-02-5
74
Jun 27, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Toilet Rooms Maintained
FL-53
58
Feb 10, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Handwash sink not accessible for employee use at all times. Bowls and glasses inside hand wash sink in bar. Operator removed **Corrected On-Site**
31A-09-4
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 fully cooked beef burger. Manager answered correctly. **Corrected On-Site**
53B-16-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water @70F next to stark table In expo line. Equipment turned off , operator discarded water and turned equipment on. **Corrected On-Site**
10-07-4
Basic - Single-service articles ( case of napkins)improperly stored on floor in dry storage room. Operator elevated **Corrected On-Site**
25-05-4
Basic - Some ceiling tiles soiled with mold like substance in ware washing area.
36-34-5
Basic - Cooked ribs not covered inside walk in cooler. Operator covered **Corrected On-Site**
08B-12-5
Basic - Floor area(s) covered with standing water in dry storage room. Operator mopped during inspection. **Corrected On-Site**
36-22-4
55
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 11 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 Fort Lauderdale?
Outback Steakhouse most recently scored 100 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Outback Steakhouse's inspection record improved over time?
Results have been roughly steady. Inspections at Outback Steakhouse have averaged around two 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 four times per year on average.
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