Outback Steakhouse
Last inspected: Dec 4, 2025
90
Score
Inspectors have visited Outback Steakhouse 12 times, with records going back to 2022. The most recent report on file is from Dec 4, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
Compared to the broader Fort Myers restaurant scene, where the average is 80, this is a stronger showing. The file should reassure diners considering a visit.
12
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Dec 4, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents on back line with accumulated dust. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-04: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting on shelf over back prep line. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-04: **Time Extended**
24-08-4
90
Dec 3, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler cooked pasta (50F - Cold Holding); raw ground beef (45F - Cold Holding); milk (49F - Cold Holding); raw salmon (47F - Cold Holding); raw shrimp (47F - Cold Holding); for one hour per operator, operator states door was left open by employees. Operator propped open walk-in freezer door and iced foods for rapid cooling. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. 1 by back door of kitchen. **Warning**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents on back line with accumulated dust. **Repeat Violation** **Warning**
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting on shelf over back prep line. **Repeat Violation** **Warning**
24-08-4
74
Jul 11, 2025
Routine - Food
No violations found.
100
Jul 10, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Live, small flying insects found. Seven on ceiling at entrance to bar from kitchen. **Warning**
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In center reach-in cooler drawer by flat top:; raw shrimp front (58F - Cold Holding); raw shrimp middle (51F - Cold Holding); for three hours per operator. Operator iced down foods. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In fryer station reach-in cooler, raw chicken over raw shrimp. Operator switched foods. **Corrected On-Site** **Warning**
08A-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents on back prep line. **Warning**
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on back prep line. Operator began separating to air dry. **Corrective Action Taken** **Warning**
24-08-4
Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer Bucket (Sink and Surface cleaner sanitizer - 0 ppm DDBSA and 0 ppm lactic acid) on cook line. Operator replaced bucket, Sanitizer Bucket (Sink and Surface cleaner sanitizer - 500 ppm DDBSA and 1200 ppm lactic acid). **Corrected On-Site** **Warning**
21-45-1
55
Nov 12, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Plumbing Maintained; Sewage Disposal
FL-51
Food Received at Proper Temperature
FL-12
78
Aug 9, 2024
Routine - Food
2 minor violations.
View 2 violations
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
90
Aug 7, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Live, small flying insects in bar area and kitchen. At bar and kitchen entrance, 5 on ceiling. Close end bar, approximately 25 around beer taps, far end bar 8 on wall shelving. Bar pass through window to kitchen approximately 20 observed. **Admin Complaint**
35A-02-6
High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. Triple Sink (sink and surface cleaner sanitizer 170ppm DDBSA and 452ppm lactic acid) in bar area. Operator refilled sink with proper concentration and called technician for chemical depositing machine. **Corrected On-Site** **Warning**
22-51-5
Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket in handwash sink in bar. Operator cleared the sink for use. **Warning**
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance at right side entrance to kitchen. **Warning**
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting on back prep line. **Warning**
24-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust in dish area under main sink. **Warning**
36-27-5
58
Apr 12, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored above raw salmon in the walk in cooler. Operator rearranged proteins accordingly to cooking parameters. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed bucket of water stored in hand wash sink in ware washing area. Operator removed bucket. **Corrected On-Site**
31A-09-4
78
Nov 1, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair in dishwashing area. Repeat 12/28/2022. **Repeat Violation** - From follow-up inspection 2023-11-01: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water under prep area counters and sinks, dishwashing area. - From follow-up inspection 2023-11-01: **Time Extended**
36-22-4
90
Oct 31, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 25 at entrance to bar, concentrated over glassware. 5 at kitchen entrance near bar. 20 at right side entrance to kitchen. 10 on ceiling and shelves by ice machine. 25 on and around dry storage racks behind cook line for potatoes storage. **Admin Complaint**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler next to front grill:; raw beef (45F - Cold Holding); raw chicken (47F - Cold Holding) for two hours after lunch per operator. Operator replaced ice bags for quick cooling. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Two way splitter added, missing one vacuum breaker. Operator removed the splitter. **Corrected On-Site**
29-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Cutting board in bar area handwash sink. Operator removed the board for sink access. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink at bar area. Operator placed soap at sink. **Corrected On-Site**
31B-03-4
Basic - Floor area(s) covered with standing water under prep area counters and sinks, dishwashing area.
36-22-4
Basic - Floor tiles missing and/or in disrepair in dishwashing area. Repeat 12/28/2022. **Repeat Violation**
36-17-5
47
Dec 28, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - Floor tiles missing and/or in disrepair. floor tiles in dishwashing area and in kitchen line in disrepair. **Repeat Violation**
36-17-5
95
Aug 22, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 3 hours (54F - Cold Holding)per operator. Operator discard sliced tomatoes. **Corrected On-Site**
03A-02-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee in cook line handling food with no hair restraint.
13-03-4
Basic - Floor tiles missing and/or in disrepair. Observed floor in dishwashing area in disrepair.
36-17-5
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed utensils stored upright by ice machine area.
24-18-4
74
Frequently Asked Questions
When was Outback Steakhouse last inspected?
The most recent health inspection at Outback Steakhouse on file is from Dec 4, 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 four 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 90 out of 100, which is higher than the Fort Myers average of 80.
Has Outback Steakhouse's inspection record improved over time?
Results have been roughly steady. Inspections at Outback Steakhouse have averaged around three 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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