Outback Steakhouse
Last inspected: Mar 3, 2026
82
Score
The health department has logged 12 inspections at Outback Steakhouse, the earliest from 2022. On Mar 3, 2026, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
Recent visits have produced comparable findings, with counts hovering near two violations per visit.
“Food-contact surface soiled with food debris” comes up most often, recorded three times in the inspection record.
The city-wide average for Merritt Island sits at 77, putting Outback Steakhouse on the better side of that line. The file should reassure diners considering a visit.
12
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 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. Container of butter
03F-02-5
Basic - Single-service articles stored on a soiled surface. Employee changing paper towels for dispenser placed roll on surface for raw beef before loading. Stopped and discarded towels **Corrected On-Site**
25-17-4
82
Oct 9, 2025
Routine - Food
No violations found.
100
Oct 6, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Live, small flying insects found Observed 6 live flying insects on service line and rolling area **Warning**
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle behind bar is soiled. Operator cleaned **Corrected On-Site**
22-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook put on restraint **Corrected On-Site**
13-04-4
Basic - Floor area(s) covered with standing water. Under equipment on service line **Repeat Violation**
36-22-4
70
Apr 8, 2025
Complaint Full
No violations found.
100
Apr 7, 2025
Complaint Full
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. 12 droppings found in dry storage room **Admin Complaint**
35A-04-4
High Priority - Rodent rub marks present along walls/ceilings. Electrical room
35A-18-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose bib on wall of cook line
29-34-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date of last service on filters
29-28-4
Basic - Bathroom facility not clean. Toilet in employee bathroom
32-07-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceilings around pipes in electrical and water heaters rooms
36-32-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Electrical room door
35B-01-4
Basic - Floor area(s) covered with standing water. Multiple areas throughout kitchen
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves are soiled
23-03-4
45
Nov 13, 2024
Complaint Full
No violations found.
100
Nov 12, 2024
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 countertop holding well on cook line nearest dish side cut tomatoes (51F - Cold Holding); butter (54F - Cold Holding); cut lettuce (55F - Cold Holding) **Warning**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed live flying insects: Dish area 6 Mop sink 7 Cardboard/trash staging area 8 Silverware rolling station 9 Bar 10 Operator began using food safe spray during inspection **Admin Complaint**
35A-02-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in dish area. Operator stocked **Corrected On-Site**
31B-02-4
Basic - Floor area(s) covered with standing water. In dish area
36-22-4
64
Sep 30, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. To the right of time controlled service well below window. Operator changed water **Corrected On-Site** **Repeat Violation**
10-05-5
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At salad reach in cooler. Raw tuna stored in top drawer over strawberries. No physical barrier between drawers. Operator moved **Corrected On-Site**
08A-13-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. In well on service side of line. Sour cream, shredded cheese, ranch, butter, etc.. operators is not discarding products at end of time limit. On counter across from service window. Whipped butter not discarded at end of time limit. Operator is changing time markings without discarding product. All products over 41°F at time of changing marking. Had managers review available TPHC procedures, both DBPR and Outback versions.
03F-04-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator is unable to provide proof of compliance for multiple employees
53B-13-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to whipped butter on service line. Scoop in standing water at 112°F. Operator discarded water. **Corrected On-Site**
10-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. 1 of 2 cooks put on beard restraint
13-04-4
52
Mar 20, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
74
Nov 16, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 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. Dish washer touched dirty dishes then began handling clean dishes without washing hands
12A-13-4
High Priority - Toxic substance/chemical improperly stored. Fuel burning catering candles stored on shelf over single service Togo containers in dry storage room. Operator moved **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of soda machine is soiled. Surface area on under side of beer tower is soiled Operator cleaned **Corrected On-Site**
22-02-4
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Calibrated thermometer placed on conveyor for two passes through dishwasher. Temperatures recorded at 153°F and 152°F. Operator set up triple sink for sanitizing and contacted service technician **Corrective Action Taken**
16-54-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Multiple employees engaging in food preparation have long beards with no restraint
13-04-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate
22-20-5
55
Mar 16, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer under fan on pipes.
14-69-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Duct tape used to repair nonfood-contact surface. Tape on ice machine top to hold it together.
14-71-4
86
Nov 22, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink splash area around soda nozzles build up. **Corrected On-Site**
22-02-4
Basic - Gasket torn on protein cooler.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Warmer drawer has build up of debris. **Corrected On-Site**
23-03-4
70
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 12 inspections in total.
What is the most common violation at Outback Steakhouse?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Outback Steakhouse.
How does Outback Steakhouse compare to other restaurants in Merritt Island?
Outback Steakhouse most recently scored 82 out of 100, which is higher than the Merritt Island average of 77.
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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