Outback Steakhouse
Last inspected: Feb 3, 2026
95
Score
Outback Steakhouse has been inspected 10 times since 2022. On Feb 3, 2026, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
Across the inspection history, “vacuum breaker missing at mop sink faucet” is the issue that surfaces most often, recorded two times.
Restaurants in New Port Richey average 78, so Outback Steakhouse is doing better than most peers. The record reflects steady performance over time.
10
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of grease/food debris. 2 microwaves on cook line **Warning** - From follow-up inspection 2026-02-03: Operator removed plastic inserts in microwaves and put them in dish room **Time Extended**
22-08-4
95
Jan 30, 2026
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Vacuum breaker missing at mop sink faucet on splitter added to mop sink faucet. **Warning**
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler - Fish (43F - Cold Holding); spinach dip (44F - Cold Holding); steakhouse cheese sauce (44F - Cold Holding); house made Blue cheese (44F - Cold Holding); butter (44F - Cold Holding); lobster (45F - Cold Holding); raw hamburger patties (44F - Cold Holding), food moved to walk in cooler. Temperatures taken last night were 44F. Repair tech has been called. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Amber pans for hot holding on cook li etc **Warning**
22-02-4
Basic - Interior of oven/microwave has accumulation of grease/food debris. 2 microwaves on cook line **Warning**
22-08-4
64
May 20, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched- raw beef then changed gloves did not wash hands. Instructed to wash hands
12A-09-4
86
Dec 9, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
64
Jun 24, 2024
Routine - Food
No violations found.
100
May 8, 2024
Complaint Partial
No violations found.
100
Apr 25, 2024
Routine - Food
4 major violations.
View 4 violations
Intermediate - No plan review submitted and approved - renovations were made. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Reviewed plans approved from 2006. Bar area- three compartment sink removed and high temp dish machine added towards entrance of bar. Hand sink was removed and dump sink converted to hand washing sink. Cook line middle hand washing station removed **Warning**
51-16-7
Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed management is unable to pull up agreements on computer and current policy available is missing non typhoidal salmonella **Warning**
11-26-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is zip tying bags of potato soup and is doing cook chill. Shelf life is 4 days **Warning**
03G-50-1
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. **Warning**
53B-14-5
67
Dec 12, 2023
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook put beard guard on then put gloves on to start work without washing hands, manager had employee remove gloves and wash hands **Corrective Action Taken**
12A-25-4
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. Butter in spray bottle not time marked, manager was able to determine what time the butter went into bottle and properly labeled **Corrected On-Site**
03F-02-5
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. 848ppm, should be between 700-272 sanitizer buckets, manager added water, now at 700ppm **Corrected On-Site**
41-15-5
Intermediate - Spray bottle containing toxic substance not labeled. Butter in spray bottle not labeled, spray bottle properly labeled **Corrected On-Site**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on cook line used to fill container, discussed proper use of hand sink
31A-11-4
Intermediate - No soap provided at handwash sink. No soap at hand sink by cook line, manager replaced soap **Corrected On-Site**
31B-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook put beard guard on **Corrected On-Site**
13-04-4
Basic - Food stored in a location that is exposed to splash/dust. Portion butter cups stored under soap dispenser in server area, manager moved portioned butter **Corrected On-Site**
08B-36-4
Basic - Wiping cloth sanitizing solution stored on the floor. Manager put sanitizer bucket in another container off the floor **Corrected On-Site**
21-38-4
41
Jun 16, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
70
Dec 1, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator sent employee to bonefish to get test strips. **Corrected On-Site**
16-37-1
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor soiled/has accumulation of debris. Floors under equipment soiled in kitchen and Bar.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment soiled.
23-03-4
67
Frequently Asked Questions
When was Outback Steakhouse last inspected?
The most recent health inspection at Outback Steakhouse on file is from Feb 3, 2026. The public record contains 10 inspections in total.
What is the most common violation at Outback Steakhouse?
Across the inspection record, “vacuum breaker missing at mop sink faucet” has been cited two times, more than any other issue at Outback Steakhouse.
How does Outback Steakhouse compare to other restaurants in New Port Richey?
Outback Steakhouse most recently scored 95 out of 100, which is higher than the New Port Richey average of 78.
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 three times per year on average.
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