Outback Steakhouse
Last inspected: Nov 12, 2025
82
Score
Outback Steakhouse appears in inspection records nine times, starting in 2022. On Nov 12, 2025, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
“No paper towels” comes up most often, recorded three times in the inspection record.
That falls roughly in the middle of the pack for Royal Palm Beach restaurants. The full picture is one of consistent compliance.
9
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Nov 12, 2025
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At fry station cooler-raw shrimp 47F- cold holding- food not prepared or portioned today- food out of temperature for 30 minutes - operator placed ice bag to quick chill. **Corrective Action Taken**
03A-02-5
Basic - Food stored on floor. At walk in freezer -boxes of food stored on the floor - operator removed and stored on the floor. **Corrective Action Taken**
08B-38-4
82
Jul 2, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Live, small flying insects found At back dry storage room- approximately 25 small flying insects landing on containers of food and single service items. At back prep area- approximately 10 small flying insects landing on walls and above prep counter. At dishwashing area - approximately 5 small flying insects landing shelf with clean dishes and wall above dish machine. At cookline area- approximately 3 small flying insects landing on storage shelf with clean drink pitchers. At bar area in dining room- approximately 5 small flying insects landing on bar shelf near bottle of liquor. At hallway leading into kitchen approximately 8 small flying insects landing on wall. At to-go / pick up area approximately 3 small flying insects landing on wall and shelf with single service articles.
35A-02-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- operator provided.
31B-02-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At walk in cooler - opened bottle of water from employee- store above food- operator removed. **Corrected On-Site**
12B-13-4
74
Jan 3, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. Triple Sink (Sink&Surface - 800PPM- corrected to 700PPM) **Corrected On-Site**
22-51-5
Basic - Single-service articles not stored inverted or protected from contamination. At server station - coffee filters not covered/ protected- operator covered. **Corrected On-Site**
25-06-4
Basic - Ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
78
Sep 11, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table near cookline- French onion soup 122-127F- hot holding- food out of temperature for 20 minutes- operator placed to be reheated on stove. **Corrective Action Taken**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink near server station counter- no paper towels- operator provided **Corrected On-Site**
31B-02-4
Basic - Covered waste receptacle not provided in womens employee bathroom.
32-12-5
74
Mar 25, 2024
Routine - Food
No violations found.
100
Mar 22, 2024
Routine - Food
5 critical violations. 2 major violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook fry station- raw chicken breast (55F - Cold Holding); seasoned chicken (55F - Cold Holding); coconut shrimp (55F - Cold Holding); raw chicken tenders (55F - Cold Holding); seasoned shrimp (55F - Cold Holding); Food not prepared or portioned today- food out of temperature overnight. See stop sale. At expo table low boy honey butter spread (55F - Cold Holding). Food not prepared or portioned today. Item is being moved in and out of cooler for service- food out of temperature for 2.5 hours- operator discarded. **Warning**
03A-02-5
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. Prepped cooked rice not time marked. Operator placed time mark sticker for 1 hour remaining. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk cooler fettuccini pasta (55F - Cooling)@1:25pm since 12:25pm 53F @ 2:50pm- stored in large quantity, stacked and covered. At current rate of cooling, food will not reach 41F. Operator put in freezer to quick chill **Corrective Action Taken** **Warning**
03D-02-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken, changed gloves without washing hands. Informed operator, employee washed hands, **Corrected On-Site** **Warning**
12A-12-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook fry station raw chicken breast (55F - Cold Holding); seasoned chicken (55F - Cold Holding); coconut shrimp (55F - Cold Holding); raw chicken tenders (55F - Cold Holding); seasoned shrimp (55F - Cold Holding); Food not prepared or portioned today- food out of temperature overnight. See stop sale. **Warning**
01B-02-5
Intermediate - No soap provided at handwash sink. No soap at handwashing sink in bar area. Operator provided soap. **Warning**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with pink chemical like substance unlabeled. Operator disposed bottles. **Corrected On-Site** **Warning**
41-17-4
39
Aug 18, 2023
Routine - Food
No violations found.
100
Feb 22, 2023
Complaint Full
2 major violations.
View 2 violations
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/CFM arrived at time of inspection **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink on cook line. Operator refilled **Corrected On-Site**
31B-02-4
82
Oct 18, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
78
Frequently Asked Questions
When was Outback Steakhouse last inspected?
The most recent health inspection at Outback Steakhouse on file is from Nov 12, 2025. The public record contains nine inspections in total.
What is the most common violation at Outback Steakhouse?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Outback Steakhouse.
How does Outback Steakhouse compare to other restaurants in Royal Palm Beach?
Outback Steakhouse most recently scored 82 out of 100, which is about the same as the Royal Palm Beach 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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