Outback Steakhouse
Last inspected: Jan 16, 2026
86
Score
The health department has logged eight inspections at Outback Steakhouse, the earliest from 2022. The most recent visit was on Jan 16, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to two violations per visit.
Looking across the full record, “time/temperature control for safety food thawed” is the recurring theme, flagged two times.
Compared to the broader Naples restaurant scene, where the average is 81, this is a stronger showing. The record reflects steady performance over time.
8
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 16, 2026
Routine - Food
3 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
86
May 30, 2025
Complaint Partial
1 minor violation.
View 1 violation
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop was in room-temperature standing water. Operator removed and replaced scoop and stored on a clean dry surface. **Corrected On-Site**
10-07-4
95
Dec 12, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Time/temperature control for safety food thawed in an improper manner. Bags of chili were thawing in standing water. Operator removed the product and employee was educated on proper emergency thawing methods. **Corrected On-Site**
06-01-5
90
Sep 16, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris and a spoon in the basin of the handwashing sink in the dish area, indicating use as a dump sink.
31A-11-4
Intermediate - Spray bottle at the bar containing toxic substance not labeled.
41-17-4
Basic - Employee open beverage container on a food preparation table or over/next to clean equipment/utensils in the server alley.
12B-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses at the server alley.
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor at the bar. **Repeat Violation**
21-38-4
70
Mar 12, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed server handle a baked potato with bare hands while cutting it open for service. Operator discarded potato. **Corrected On-Site**
09-01-4
Basic - Reach-in cooler shelves on the cook line with rust that has pitted the surface and is flaking.
14-33-4
Basic - Wiping cloth sanitizing solution stored on the floor at the bar. Operator moved bucket to a countertop. **Corrected On-Site**
21-38-4
78
Oct 26, 2023
Routine - Food
1 critical violation. 5 major violations. 3 minor violations.
View 9 violations
High Priority - Dented/rusted cans present. See stop sale. One 46-ounce can of DelMonte Pineapple Juice was stored with other cans on the dry storage rack and had a dent on the top lip/seal
01B-01-4
Intermediate - Paper towel dispenser empty at the hand washing sink in the server alley and in the take-out room.
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Pump sprayer by the back door contained a chemical and was unlabeled. **Repeat Violation**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed inner lip of a blue ice bucket with encrusted debris. Clean daily to avoid build-up. Operator removed to the dish area. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed a trash can blocking the sink in the prep area. Observed a knife and spoon in the hand sink in the prep area.
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed and provided written form to the Operator. **Corrective Action Taken**
03F-10-5
Basic - Damaged/spoiled/recalled food not properly segregated. One 46-ounce can of DelMonte Pineapple Juice was stored with other cans on the dry storage rack and had a dent on the top lip/seal. See stop sale.
08B-20-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items in multiple areas. Discussed with Operator designating a specific area to store employee personal jackets, aprons, etc.
40-06-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed lobster tails sitting in water and mostly melted ice, but not under running water. Also, Salmon filets was sitting at the same prep table with ice, but not immersed in running water.
06-01-5
45
Mar 14, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle of chemicals over butter, clean dishes on front service line. Operator removed the bottle. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle bar right soiled.
22-02-4
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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Operator was unable to provide online reporting agreement at time of inspection.
11-26-1
Basic - Equipment and utensils not properly air-dried - wet nesting on shelves near walk-in freezer . This is a repeat violation from 11/8/2022 **Repeat Violation**
24-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment on cook line right. Operator moved knives from cracks. **Corrected On-Site**
10-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents on prep line soiled with accumulation of dust. This is a repeat violation from 11/8/2022. **Repeat Violation**
36-34-5
61
Nov 8, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 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. Employee wearing gloves loading dirty dishes into dishwasher then handling clean dishes, did not remove gloves or wash hands. Operator spoke with employee about proper handwashing techniques and employee removed gloves, washed hands, and returned dishes handled to dish pit for resanitation. **Corrected On-Site**
12A-13-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents on back prep line soiled with accumulation of dust.
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting next to dishwashing area.
24-08-4
78
Frequently Asked Questions
When was Outback Steakhouse last inspected?
The most recent health inspection at Outback Steakhouse on file is from Jan 16, 2026. The public record contains eight inspections in total.
What is the most common violation at Outback Steakhouse?
Across the inspection record, “time/temperature control for safety food thawed” has been cited two times, more than any other issue at Outback Steakhouse.
How does Outback Steakhouse compare to other restaurants in Naples?
Outback Steakhouse most recently scored 86 out of 100, which is higher than the Naples average of 81.
Has Outback Steakhouse's inspection record improved over time?
Yes. Recent inspections at Outback Steakhouse have averaged around two 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 three times per year on average.
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