Outback Steakhouse
Last inspected: Jan 9, 2026
86
Score
Across the available record, Outback Steakhouse has eight inspections on file, the first dated 2022. The latest inspection on file is from Jan 9, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about six violations before that.
Looking across the full record, “floor area(s) covered with standing water” is the recurring theme, flagged four times.
That puts the facility ahead of the local pack: the average Hialeah restaurant scores 76. The record reflects steady performance over time.
8
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 9, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No soap provided at handwash sink. Observed by dish machine no soap at hand sink. Manager replaced soap. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed salt spoon handle touching brown sugar. Manager stored spoon with handle upwards. **Corrected On-Site**
10-01-5
86
Jul 25, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Floor area(s) covered with standing water. Observed in front of walk in cooler and ware washing area. **Repeat Violation**
36-22-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on top of preparation table. Manager stored sanitizer bucket properly. **Corrected On-Site**
21-44-1
Basic - Single-service articles not stored inverted or protected from contamination. Observed as containers at cook line not inverted, operator inverted as containers. **Corrected On-Site**
25-06-4
86
Jan 13, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No soap provided at handwash sink. Observed at ware washing area hand sink. Manager refilled soap. **Corrected On-Site**
31B-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food no hair restraint. Employee put a hat on. **Corrected On-Site**
13-03-4
Basic - Floor area(s) covered with standing water. Observed at ware washing area, under sink .
36-22-4
82
Aug 2, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over an open container with cooked pork ribs. Manager stored cooked pork ribs in a different shelf away from raw food. **Corrected On-Site**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Observed sanitizer on spray bottle no labeled. Employee labeled sanitizer bottle. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Floor area(s) covered with standing water. Observed inside Walk in cooler. **Repeat Violation**
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Fan covers inside walk in cooler dusty.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at bar area.
21-12-4
67
Mar 13, 2024
Routine - Food
3 minor violations.
View 3 violations
Lighting Adequate; Required Shields in Place
FL-36
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
86
Aug 22, 2023
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
41
Mar 3, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Employee replaced utensils water. **Corrected On-Site**
10-05-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink.
29-34-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided poster for clean up procedures to manage. Manager printed and posted on wall. **Corrected On-Site**
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Health employee agreement Form is available, but not signed by management or employees.
11-26-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen area. **Repeat Violation**
36-34-5
Basic - Floor area(s) covered with standing water. Observed at bar area. Manager dried flour during inspection. **Corrected On-Site**
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. Employee stored sanitizer solution bucket of the floor **Corrected On-Site**
21-38-4
Basic - Single-service articles improperly stored. Observed box with single serve cutlery stored on the floor. Manager stored cutlery box in shelf above the floor. **Corrected On-Site**
25-05-4
47
Sep 14, 2022
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provide flyer to operator. **Corrective Action Taken**
11-07-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ground beef stored inside make table cooler not properly date marked, as per operator cooked ground beef was prepared 2 days ago.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor soiled/has accumulation of debris. Located inside walk in freezer cooler floor.
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Located inside ice cream reach in freezer.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Located by the bar area.
31B-04-4
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp been thawing at room temperature, operator open faucet for appropriate thawing method. **Corrected On-Site**
06-01-5
58
Frequently Asked Questions
When was Outback Steakhouse last inspected?
The most recent health inspection at Outback Steakhouse on file is from Jan 9, 2026. The public record contains eight inspections in total.
What is the most common violation at Outback Steakhouse?
Across the inspection record, “floor area(s) covered with standing water” has been cited four times, more than any other issue at Outback Steakhouse.
How does Outback Steakhouse compare to other restaurants in Hialeah?
Outback Steakhouse most recently scored 86 out of 100, which is higher than the Hialeah average of 76.
Has Outback Steakhouse's inspection record improved over time?
Yes. Recent inspections at Outback Steakhouse have averaged around three 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 two times per year on average.
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