Outback Steakhouse
Last inspected: Oct 15, 2025
100
Score
Outback Steakhouse has been inspected 12 times since 2022. The latest inspection on file is from Oct 15, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have found fewer violations than earlier ones, averaging around two violations lately and about six violations before that.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited five times.
Restaurants in Fort Myers average 80, so Outback Steakhouse is doing better than most peers. Taken together, the history is a positive one.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 15, 2025
Routine - Food
No violations found.
100
Oct 9, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at cook line; chopped tomatoes (48F - Cold Holding); blue cheese (50F - Cold Holding); shredded cheese (47F - Cold Holding); homemade blue cheese dressing (48F - Cold Holding); hard boiled eggs no shell (48F - Cold Holding). Per operator all items stored in reach-in cooler for 30 minutes. Operator placed all items in ice. **Corrective Action Taken** **Warning**
03A-02-5
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored over reach-in cooler at cook line. Operator moved sanitizer bucket to proper location. **Warning**
21-44-1
82
Jul 14, 2025
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at cook line; raw salmon 46F- Cold holding. Per operator raw salmon prepared and stored in reach-in cooler for one hour. Operator removed raw salmon to freezer. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table at cook line; mashed potatoes (118F - Hot Holding). Per operator mashed potatoes prepared and stored for one hour. Operator increase steam table temperature. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked with dish racks at prep area. Operator removed dish racks. **Corrected On-Site**
31A-09-4
Basic - Scoop handle in contact with rice. Operator removed the scoop. **Corrected On-Site**
10-08-5
64
Jan 6, 2025
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler; cooked rice (48F - Cooling) Per operator rice cooked and prepped 3 days before the inspection.
03D-02-5
High Priority - Raw animal food stored over unwashed produce. In walk-in cooler; raw ground beef patties stored over lettuce. Operator removed raw ground patties to bottom shelf. **Corrected On-Site**
08A-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler; cooked rice (48F - Cooling) Per operator and label on the containers, rice cooked and prepped 3 days before the inspection.
01B-02-5
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles stored with clean plates at host station. Operator removed and stored spray bottles to proper storage. **Corrected On-Site**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach-in cooler at cook line; cooked rice (59F - Cooling) Per operator cooked rice prep and placed in individual sealed plastic bags for 4 hours. Operator removed cooked rice to freezer. **Corrective Action Taken**
03D-15-4
Basic - No handwashing sign provided at a hand sink used by food employees at server station. Operator provided handwashing sign. **Corrected On-Site**
31B-04-4
47
Aug 5, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle containing toxic substance stored next to single use cups filled with sauce at server station. Operator removed the spray bottle, and place it at proper storage. **Corrected On-Site**
41-10-4
Intermediate - No soap provided at handwash sink at cook line. Operator provided hand soap. **Corrected On-Site**
31B-03-4
Basic - Clean wiping clothes stored in improper location. Clean wiping clothes stored in employee bathroom. Operator removed clean wiping clothes and placed them at proper storage. **Corrected On-Site**
21-16-4
Basic - Cutting board has cut marks and is no longer cleanable at prep area.
14-09-4
70
Feb 15, 2024
Complaint Full
1 critical violation. 7 minor violations.
View 8 violations
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. Employee dropped dirty dishes, returned service area without washing hands. Discussed employee proper handwashing procedures. Employee returned washed her hands. **Corrected On-Site**
12A-13-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee without beard guard at cook line. Operator provided employee beard guard. **Corrected On-Site**
13-04-4
Basic - Food not stored at least 6 inches off of the floor. Potatoes bag stored on floor close to dry storage. Operator removed correct storage. **Corrected On-Site**
08B-47-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Single-service articles not stored inverted or protected from contamination at bar area. Operator stored inverted. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Stored oil container without lid, open. Operator closed lid. **Corrected On-Site**
08B-12-5
Basic - Worn, torn and/or soiled floors/carpeting. Observed soiled floor at bar under equipment/ sink/ shelf.
36-10-4
Basic - Clean linens stored in improper location. Observed clean hand towel bags stored in employee bathroom on floor. Operator removed correct storage. **Corrected On-Site**
21-16-4
61
Jan 18, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at cook line no paper towel. Operator provided paper towel. **Corrected On-Site**
31B-02-4
Basic - Single-service articles not stored inverted or protected from contamination. At cook-line single-service articles not inverted. Operator inverted at time of inspection. Coffee filters not covered and inverted. Operator covered coffee filters. **Corrected On-Site**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at cook line in front of deep fryers has standing water in bottom.
29-49-6
82
Oct 2, 2023
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef skewers 48F cold hold less than 4 hours. Operator placed bags of ice on top. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container stored in hand wash sink in dishwash area. Operator removed plastic container. **Corrected On-Site**
31A-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling in back food prep area.
36-32-5
Basic - Carbon dioxide/helium tanks not adequately secured. Operator secured tanks with chain. **Corrected On-Site**
51-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone stored on cutting board at cook line. Operator removed cellphone. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Operator separated containers. **Corrected On-Site**
24-08-4
Basic - Floor area(s) covered with standing water in front of beer walk in cooler.
36-22-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knives. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs. **Corrected On-Site**
10-20-4
Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. **Corrected On-Site**
25-06-4
50
Jun 20, 2023
Complaint Full
2 critical violations. 1 minor violation.
View 3 violations
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment Adequate to Maintain Product Temperature
FL-29
Food Temperature Measuring Devices Provided and Accurate
FL-46
82
Jun 16, 2023
Complaint Full
7 critical violations. 2 major violations. 5 minor violations.
View 14 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Spray bottle is not food grade. **Warning**
14-15-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over cooked beef in Reach-in-cooler on cook line. Corrected on site Raw shrimp over Ready to eat potatoes in drawer by fryer. Corrected on site **Warning**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Black lava salt containing activated charcoal in establishment. Activated charcoal is not generally recognized as safe and is not for use in food consumption. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawer on cook line salmon (45F - Cold Holding); cut lettuce (47F - Cold Holding); beef (45F - Cold Holding). Operator added bagged ice to drawers. Blue cheese dressing 50F in Reach-in-cooler, in unit less than 2 hours operator moved to different unit. Corrective action taken pasta (51F - Cold Holding) in flip top Reach-in-cooler for approximately 2 hours. Was stacked over fill line. Operator removed over filled portions to working cooler. Corrective action taken Bread spread with raw garlic in oil at room temperature. Items were made less than 30 minutes prior, operator moved to Walk-in-cooler and will hold in Walk-in-cooler moving forward. **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. cooked chicken (115F - Hot Holding) cooked chicken in warmer. Operator discarded. **Warning**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Warning**
29-34-4
High Priority - Employee washed hands while wearing a fabric wrist brace, the hand washing was ineffective due to the wrist brace. discussed proper handwashing and glove usage with operator. **Warning**
12A-17-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork ribs i front Reach-in-cooler no date. Operator stated the ribs were cooked with date marked batch in the back Walk-in-cooler. Will add date mark to portion in front Reach-in-cooler. **Warning**
02C-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in employee restroom not accessible. Corrected on site **Warning**
31A-09-4
Basic - Dumpster rusted out on bottom. Bottom of dumpster broken and cracked. **Warning**
33-12-4
Basic - Employee eating in a food preparation or other restricted area. Employee in dish area chewing gum. Corrected on site **Warning**
12B-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in pan on grill in water 120 F. Operator moved pan to back of grill over higher flame. Corrective action taken **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of bar Reach-in-cooler soiled. **Warning**
23-03-4
Basic - Old food stuck to clean dishware/utensils. Food storage containers with old food build up, and sheet pans used for baking potatoes have build up of food. **Warning**
16-48-4
22
Feb 15, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance in large ice machine near office.
22-20-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 122. Machine was off, operator changed water and turned on. **Corrective Action Taken**
10-07-4
Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sink and surface sanitizer Sanitizer Bucket (0) operator changed bucket Sanitizer Bucket (300); **Corrected On-Site**
21-45-1
86
Sep 8, 2022
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee working with raw chicken not washing hands before changing gloves. Educated employee. Employee washed hands before leaving inspection. **Corrected On-Site**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw lobster stored over container of salsa. Operator discarded salsa. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon 50F cold hold less than 4 hours. Operator placed bag of ice on top of salmon. **Corrective Action Taken**
03A-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Women's accessible bathroom hand wash sink.
27-16-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor soiled/has accumulation of debris near beer walk in cooler.
36-73-4
Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted. **Corrected On-Site**
25-06-4
50
Frequently Asked Questions
When was Outback Steakhouse last inspected?
The most recent health inspection at Outback Steakhouse on file is from Oct 15, 2025. The public record contains 12 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 five times, more than any other issue at Outback Steakhouse.
How does Outback Steakhouse compare to other restaurants in Fort Myers?
Outback Steakhouse most recently scored 100 out of 100, which is higher than the Fort Myers average of 80.
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 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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