Outback Steakhouse
Last inspected: Feb 2, 2026
74
Score
Inspectors have visited Outback Steakhouse eight times, with records going back to 2022. Inspectors last stopped by on Feb 2, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to seven violations.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
By comparison, the average Palm Beach Gardens facility scores 81, putting Outback Steakhouse on the weaker side. The inspection history reads as standard for a restaurant of this size.
8
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Bartender entered bar area from customer dining area and without washing hands bartender handled containers of drink mix, discussed with operator employee washed hands. **Corrected On-Site**
12A-16-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops stored in water 126F discussed with operator who turned up heat upon recheck temperature 138F.
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of potato hot holding unit soiled with accumulation of grease and food debris, discussed with operator to clean and sanitize.
22-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler unwashed mushrooms stored above large plastic tub of lemonade, discussed with operator who corrected storage of products. **Corrected On-Site**
08B-17-4
74
Aug 4, 2025
Routine - Food
9 critical violations. 2 major violations. 4 minor violations.
View 15 violations
High Priority - Displayed food not properly protected from contamination. Observed open pitchers of ice tea and water stored on the shelf on the hallway where customers pass by to the restrooms; advised to cover or store away from customers
08B-02-4
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 loading dirty dishes and unloading cleaned ones without changing gloves and washing hands before; manager educated; employee washed hands ; **Corrected On-Site**
12A-13-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Nonfood-grade containers used for food storage - direct contact with food. Observed cooking oil stored in plastic bottle with label stating to be used in contact with chemicals only at grill station See Stop Sale;
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (51F - Cold Holding);in cooler at dessert station; food not prepared or portioned today; food left outside ; food out of temperature for approximately 30 minutes; Food moved inside cooler; **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut tomatoes (49F - Cooling)at 2:47 since 10:30 ; in ice bath at cook line; food never reached 41 F or below within 4 hours; See Stop Sale
01B-38-5
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. cut tomatoes (49F - Cooling)at 2:47 since 10:30 ; in ice bath at cook line; food never reached 41 F or below within 4 hours; See Stop Sale
03D-06-5
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee constantly touching personal clothing while working with foods inside walk-in cooler ; manager educated to wash hands; employee washed hands **Corrected On-Site**
12A-28-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- at cook line and expo line Advised to discard water
10-05-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed cooking oil stored in plastic bottle with label stating to be used in contact with chemicals only at grill station See Stop Sale;
14-15-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance - some cutting boards at cook line
22-02-4
Basic - Employee with soiled clothing- employee with soiled apron; employee changed apron **Corrected On-Site**
13-01-4
Basic - Food stored on floor-container of slushy drink on the floor in beer cooler; advised to store properly;
08B-38-4
Basic - No handwashing sign provided at a hand sink at the bar used by food employees.
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner- sauce thawing at room temperature by three compartment sink Advised to move inside cooler or under running water
06-01-5
17
Jan 3, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Paper towel dispenser at handwash sink at dishwasher area not working/unable to dispense paper towels. Paper provided **Corrected On-Site**
31B-05-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues- some coolers at cook line **Repeat Violation**
22-16-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
82
Aug 5, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in walk-in freezer not all commercially packaged Reversed **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mach and cheese (50-41F - Cold Holding);in unit at cook line; food overstocked; not prepared or portioned today; food out of temperature for approximately 15 minutes; smaller portions made; **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Pitcher of water inside HWS at servers area; removed **Corrected On-Site**
31A-11-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues- some units at cook line;
22-16-4
64
Jan 31, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line
22-16-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment- stored under cutting board at cook line; removed **Corrected On-Site**
10-17-4
86
Aug 21, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
67
Jan 31, 2023
Routine - Food
No violations found.
100
Aug 9, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fry station - raw chicken nuggets (45F - Cold Holding); raw chicken breast (45F - Cold Holding) held under 4 hours - drawer door left adjacent - operator moved product to walk in cooler and closed drawer. **Corrective Action Taken**
03A-02-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Operator provided. **Corrected On-Site**
13-04-4
78
Frequently Asked Questions
When was Outback Steakhouse last inspected?
The most recent health inspection at Outback Steakhouse on file is from Feb 2, 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 cold held” has been cited three times, more than any other issue at Outback Steakhouse.
How does Outback Steakhouse compare to other restaurants in Palm Beach Gardens?
Outback Steakhouse most recently scored 74 out of 100, which is lower than the Palm Beach Gardens average of 81.
Has Outback Steakhouse's inspection record improved over time?
No. Recent inspections at Outback Steakhouse have averaged around seven violations per visit, up from roughly three 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 two times per year on average.
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