Outback Steakhouse
Last inspected: Feb 20, 2026
100
Score
Outback Steakhouse has been inspected 12 times since 2022. The newest entry in the record is dated Feb 20, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
“Equipment and utensils not properly air-dried - wet nesting” accounts for the largest share of issues, appearing five times across the record.
That puts the facility ahead of the local pack: the average St. Petersburg restaurant scores 77. The file should reassure diners considering a visit.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 20, 2026
Routine - Food
No violations found.
100
Feb 18, 2026
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prepared coconut shrimp in reach-in cooler located in rear prep area at 47F. Manager stated item was placed during lunch rush. Manager placed shrimp into walk-in cooler and on ice. Rechecked temperature at 43F. **Corrected On-Site** **Warning**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added with hose at mop sink. Discussed with manager requirements for vacuum breaker when utilizing a splitter. **Warning**
29-42-4
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Checked chicken cooking on line. Checked initial temperature after first cook at 148F. Employee returned chicken to flat top grill to resume cook. Rechecked final cook temp at 168F. **Corrected On-Site** **Warning**
03C-44-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves without washing hands between tasks. Inspector stopped employee who removed gloves and promptly washed her hands. **Corrective Action Taken** **Repeat Violation** **Warning**
12A-07-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. All hand wash sinks in establishment at 75F. Discussed with manager water must reach 85F. **Warning**
27-16-4
50
Sep 16, 2025
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee clean cutting board with wet wiping board. Employee then removed gloves and began to put on new ones to change tasks. Inspector stopped employee and discussed washing hands prior to putting on gloves. Employee washed hands. **Corrective Action Taken**
12A-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Manager dumped ice into handwash sink on line **Repeat Violation**
31A-11-4
Intermediate - Non-pitting surface rust on food-contact equipment. Surfsce rust observed on reach-in cooler shelves at front bar.
22-31-4
Basic - Floor area(s) covered with standing water. Standing water on floor behind high temp dish machine at front bar.
36-22-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk-in freezer
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom oven on line with accumulation of debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets pn reach-in coolers on cookline soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach-in coolers at front bar soiled with debris.
22-16-4
Basic - Water leaking from pipe and/or faucet/handle. Water leaking from mop sink faucet during operating hours.
29-11-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth solution tested at 0PPM. Manager corrected to 200PPM. **Corrected On-Site**
21-08-4
Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine exterior soiled.
16-21-4
47
Mar 18, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From prep table at 2:21pm. Operator placed item in ice bath. Rechecked temp at 2:44pm a. house made ranch dressing (48F - Cold Holding) 44f **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Pan and scoops stored inside bowl of hand wash sink on cooks line. Operator removed items. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cooks line and warewashing area. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Basic - Dishmachine in bar area not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator stated glasses are washed in warewashing area in kitchen.
16-55-4
Basic - Water leaking from hand wash sink faucet in wait station area.
29-11-4
64
Sep 16, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Unwashed produce over ready to eat meat in walk in cooler
08A-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prime rib from previous day marked correctly **Corrected On-Site**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses on food storage racks near bar
40-06-5
Basic - Equipment in poor repair. Cooks line ice cream cooler lids
14-11-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooks line reach in cooler at end of line
22-16-4
67
Dec 14, 2023
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch forehead adjust hat then continue to touch food contact surfaces on the cooks line with no hand wash
12A-10-4
Basic - Condensation or other drainage not disposed of according to law. Water from condenser freezing on unused product in walk in freezer
28-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
78
Oct 19, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked wet in dish area
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cooks line microwave **Corrected On-Site**
40-06-5
90
Aug 19, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
78
Aug 18, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Fly dropping on ceiling in kitchen near ice machine
35A-23-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 20 flies above bar 10 flies below main bar. 2 flies landing on open liquor bottles Approximately 50 flies in food/ dry storage closet landing on open parchment paper, bags of potatoes, open single service items, and open condiment bottles. 15 flies on and above ice machine in kitchen. 10 flies on ceiling in hallway behind bar connecting dining room to kitchen 5 flies on wall in left entrance to kitchen 6 flies above server POS area at opposite entrance of kitchen 4 flies under dish machine in kitchen **Repeat Violation**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Uncovered Raw lobster tails over cooked mushroom portions in reach in cooler on cooks line. Manager organized properly **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink near dish pit. Manager placed towels at sink **Corrected On-Site**
31B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked wet on shelf in dish area
24-08-4
Basic - Food stored on floor. 2 cases of chicken on floor in freezer
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Main kitchen ice machine
22-20-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
47
Mar 8, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2023-03-08: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven near fryer station - From follow-up inspection 2023-03-08: **Time Extended**
22-08-4
90
Jul 29, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Clear storage containers on drying rack by dish machine **Warning** - From follow-up inspection 2022-07-29: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles at bar area and keg cooler area. **Warning** - From follow-up inspection 2022-07-29: **Time Extended**
36-17-5
90
Jul 26, 2022
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly by salad prep station hovering not landing on food contact surfaces 2 live flies in dry food storage area. 4 live flies on ceiling tiles by server's station on expo side. 7 live flies on chord leading up to ceiling tiles by server's station on expo side. 5 live flies on soda lines and leg of prep table behind bar near ice well 10 live flies on wooden ceiling of bar 3 live flies hovering behind bar **Repeat Violation** **Admin Complaint**
35A-02-6
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 can be determined. Butter held on time with no time mark from an hour. Employee added time mark. **Corrected On-Site** **Warning**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Salamander broiler racks soiled with old food debris. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink of bar area has bag towels stored inside of sink. Employee removed **Corrected On-Site** **Warning**
31A-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clear storage containers on drying rack by dish machine **Warning**
24-08-4
Basic - Floor area(s) covered with standing water. Standing water at bar in cracked floor tiles **Warning**
36-22-4
Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles at bar area and keg cooler area. **Warning**
36-17-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line **Repeat Violation** **Warning**
22-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Employee with no hair restraint while engaging in food preparation. 1 food handler on cook line. **Warning**
13-03-4
45
Frequently Asked Questions
When was Outback Steakhouse last inspected?
The most recent health inspection at Outback Steakhouse on file is from Feb 20, 2026. The public record contains 12 inspections in total.
What is the most common violation at Outback Steakhouse?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited five times, more than any other issue at Outback Steakhouse.
How does Outback Steakhouse compare to other restaurants in St. Petersburg?
Outback Steakhouse most recently scored 100 out of 100, which is higher than the St. Petersburg average of 77.
Has Outback Steakhouse's inspection record improved over time?
Results have been roughly steady. Inspections at Outback Steakhouse have averaged around five 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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