Outback Steakhouse
Last inspected: Feb 9, 2026
78
Score
The health department has logged nine inspections at Outback Steakhouse, the earliest from 2022. Inspectors last stopped by on Feb 9, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited three times.
Compared to other Naples restaurants (averaging 81), there's room to close the gap. There isn't much in the file that would give a customer pause.
9
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
78
Sep 10, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the over, under reach in cooler on the cook line raw lobster is stored under raw ground beef. Operator moved items to proper storage order. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In the walkin cooler salmon (44F - Ambient Cooling). Per tag the salmon was cut 3 hours and 50 minutes prior. Operator moved the salmon to the walk in freezer. **Corrective Action Taken**
03D-06-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink by the fry station. Operator refilled the towel dispenser. **Corrected On-Site**
31B-02-4
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. Training for Denis Rowe is expired.
53B-14-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. There are multiple wet wiping towels in the back kitchen not stored in sanitizer solution. Operator moved wet towels to the laundry. **Corrected On-Site**
21-12-4
Basic - Equipment in poor repair. The door gaskets on the over, under reach in cooler on the cook line are torn.
14-11-5
55
May 13, 2025
Complaint Partial
1 critical violation.
View 1 violation
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler raw ground beef stored above raw lobster. Operator moved items to proper storage order. **Corrected On-Site**
08A-05-6
86
Nov 20, 2024
Routine - Food
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Jul 18, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
82
Jan 29, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the top reach in cooler in front of the deep fryer cut lettuce (49F - Cold Holding), less than 4 hours. Operator moved the cut lettuce to the walk-in cooler. **Corrective Action Taken**
03A-02-5
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. Food safety training for Katue shows as expired.
53B-14-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed the knife. **Corrective Action Taken**
10-17-4
Basic - Silverware/utensils stored upright with the food-contact surface up. In the service area by the ice machine.
24-18-4
70
Jul 31, 2023
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the over under reach in cooler in front of the dish pit, raw hamburger is stored over ready to eat snow crab kegs. Operator,oved items to proper storage order. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the over under reach in cooler in front of the dish pit, raw hamburger is stored over raw lobster tails. Operator moved items to proper storage order. **Corrected On-Site**
08A-20-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (1130ppm), per manufacturer's guidelines concentration should be 500ppm.
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the nozzle of the soda gun at the entrance to the bar.
22-02-4
58
Feb 13, 2023
Routine - Food
2 major violations.
View 2 violations
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.
53B-14-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ The food service manager certification for Michael Milner expired on 5/30/2022.
53A-03-7
82
Aug 29, 2022
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At the dishwasher at the bar, chlorine sanitizer 0ppm. Glassware will be washed in the main dishwasher until the dishwasher at the bar is repaired. **Corrective Action Taken**
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the upright reach in cooler by the dish pit raw hamburger is stored over raw lobster. Operator moved items to proper storage order. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. macaroni and cheese (44F - Cold Holding); in the under counter cooler on the back of the cook's line. Operator iced the macaroni and cheese. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There i# a mold like substance on the ceiling of the ice machine.
22-02-4
Intermediate - No soap provided at handwash sink. There is no soap at the hand washing sink on the cook' line by the dish pit.
31B-03-4
52
Frequently Asked Questions
When was Outback Steakhouse last inspected?
The most recent health inspection at Outback Steakhouse on file is from Feb 9, 2026. The public record contains nine inspections in total.
What is the most common violation at Outback Steakhouse?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Outback Steakhouse.
How does Outback Steakhouse compare to other restaurants in Naples?
Outback Steakhouse most recently scored 78 out of 100, which is lower than the Naples average of 81.
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 three times per year on average.
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