Outback Steakhouse
Last inspected: Mar 3, 2026
58
Score
Inspectors have visited Outback Steakhouse nine times, with records going back to 2022. On Mar 3, 2026, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly six violations before.
The most common issue across all inspections has been “stop sale issued on time/temperature control”, showing up three times.
Outback Steakhouse's latest score of 58 falls below the Homestead average of 70. The record is unremarkable in either direction.
9
Inspections
3
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked rice dated 02/23/26 on shelves at walk in cooler, operator discarded during inspection. **Corrected On-Site**
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pasta (49F - Cold Holding) on rack at walk in cooler, as per operator establishment was receiving food delivery and door was opened. Operator discarded voluntarily cooked pasta container. Also observed cooked chicken breast (44F - Cold Holding) on shelves at walk in cooler, over 4 hours. Operator discarded during inspection.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (49F - Cold Holding) on cart at walk in cooler, as per operator establishment was receiving food delivery and door was opened. Operator discarded voluntarily cooked pasta container. Also observed cooked chicken breast (44F - Cold Holding) on shelves at walk in cooler, over 4 hours. Operator discarded during inspection. **Corrected On-Site**
03A-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed not hot water on hand wash sink across expo area at kitchen area, as per operator work order is already placed.
27-16-4
58
Oct 7, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Water heater area not maintained clean and organized. Observed water heater room not organized.
33-34-4
86
Apr 18, 2025
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Employee reheated cooked mushrooms (154F - Reheating); not reaching minimum reheated temperature. Employee reheated again cooked mushrooms (167F - Reheating) **Corrected On-Site**
03E-08-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked mushrooms (119F - Hot Holding) at cook line, as per operator less than 2 hours. Employee proceeded to reheat food, cooked mushrooms (167F - Reheating) **Corrected On-Site** **Repeat Violation**
03B-01-6
High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Observed roast prime rib (126F - Hot Holding) at cook line, as per operator less than 2 hours. Operator increased temperature at 140° F to reach minimum temperature. **Corrective Action Taken**
03B-04-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Floor area(s) covered with standing water. Observed at walk in cooler, operator send someone to cleaned. **Corrective Action Taken**
36-22-4
58
Jan 22, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Cortez Brewer 09/07/21, Frank Rodriguez (hired 04/12/24), Jessica Triolet hired (04/12/25), Jennifer Joseph (hired 04/12/24), Kaitlin Del Valle ( hired 04/12/24), Kenneth Felipe (hired 11/20/21), Lawrence Michel ( hired 04/12/24), Mary Demauro (expired 06/13/24), Tavaris Coley (expired 06/26/16), **Warning** - From follow-up inspection 2025-01-22: Observed current training for all employees,except for Mary de Mauro (expired on 06/13/2024). **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting near dish machine. **Warning** - From follow-up inspection 2025-01-22: Still observe wet nesting on clean plastic containers. **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-01-22: Still observe rusted shelves on reach in cooler across HWS at cook line. **Time Extended**
14-33-4
82
Nov 6, 2024
Routine - Food
3 critical violations. 1 major violation. 12 minor violations.
View 16 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. Observed Rice (51F - Cold Holding) inside the walk in cooler . As per operator, it was placed the previous day. Stop Sale Issued **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Rice (51F - Cold Holding) inside the walk in cooler . As per operator, it was placed the previous day. Stop Sale Issued **Repeat Violation** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket stored on preparation table. Operator moved it. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Cortez Brewer 09/07/21, Frank Rodriguez (hired 04/12/24), Jessica Triolet hired (04/12/25), Jennifer Joseph (hired 04/12/24), Kaitlin Del Valle ( hired 04/12/24), Kenneth Felipe (hired 11/20/21), Lawrence Michel ( hired 04/12/24), Mary Demauro (expired 06/13/24), Tavaris Coley (expired 06/26/16), **Warning**
53B-14-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottle stored in reach in cooler near walk in cooler. **Warning**
12B-13-4
Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping cloth stored on red cutting board. Employee removed it. **Corrected On-Site** **Warning**
21-10-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
14-33-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed foam cup used as scoop in seasoning container. **Warning**
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food container stored inside reach in cooler in back of kitchen. **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed IPad stored on green cutting board on kitchen. Operator removed. **Corrected On-Site** **Warning**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee preparing food with no beard guard. **Repeat Violation** **Warning**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation with no hair restraint. **Warning**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting near dish machine. **Warning**
24-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between wall and knife holder. **Warning**
10-17-4
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 foam cup stored above salt container. **Warning**
10-01-5
32
Jan 27, 2024
Complaint Full
No violations found.
100
Jan 26, 2024
Complaint Full
6 critical violations. 1 minor violation.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed portioned vegetables (78F - Cold Holding) at cook line. Manager discarded during inspection.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (54F - Cold Holding) at reach in cooler at cook line, as per Manager less than 1 hour, Manager moved food to walk in cooler. **Corrective Action Taken**
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. Observed portioned vegetables (78F - Cold Holding) at cook line. Manager discarded during inspection. **Corrected On-Site**
03F-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked mushrooms (76F - Hot Holding) in warmer at cook line, less than 25 minutes, Employee proceeded to reheat food.
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed seared salmon stored above cooked rice in rack inside walk in cooler. Manager stored properly during inspection.
08A-05-6
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed chicken breast (146F - Cooking); plated, employee moved back chicken to flat grill for proper cooking temperature. chicken breast (178F - Cooking) **Corrected On-Site**
03C-44-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee at cook line.
13-04-4
39
Aug 1, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
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 and the time removed from temperature control cannot be determined. See stop sale. Observed cooked vegetables at the cook line, as per Kitchen Manager less than 1 hour, Manager dated during inspection. **Corrected On-Site**
03F-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 89° F at the cook line, KM discarded and replaced with hot water at 135° F during inspection. **Corrected On-Site**
10-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed at the cook line, KM stored properly during inspection. **Corrected On-Site**
21-38-4
78
Oct 3, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
82
Frequently Asked Questions
When was Outback Steakhouse last inspected?
The most recent health inspection at Outback Steakhouse on file is from Mar 3, 2026. The public record contains nine inspections in total.
What is the most common violation at Outback Steakhouse?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at Outback Steakhouse.
How does Outback Steakhouse compare to other restaurants in Homestead?
Outback Steakhouse most recently scored 58 out of 100, which is lower than the Homestead average of 70.
Has Outback Steakhouse's inspection record improved over time?
Yes. Recent inspections at Outback Steakhouse have averaged around four 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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