Outback Steakhouse
Last inspected: Apr 23, 2026
82
Score
The health department has logged eight inspections at Outback Steakhouse, the earliest from 2022. The most recent visit was on Apr 23, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited two times.
The city-wide average for Tampa sits at 79, putting Outback Steakhouse on the better side of that line. The record reflects steady performance over time.
8
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No soap provided at handwash sink at Hand washing sink closest to walk in cooler in the back kitchen Manager put soap at handwashing sink. **Corrected On-Site**
31B-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting, pans stacked wet on ware washing drying rack close to dishwasher, manager separated items do dry. **Corrected On-Site**
24-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food.1 case of raw strawberries stored over ready to eat portioned sauces in walk in cooler closest to dining room, manager moved items to appropriate location. **Corrected On-Site**
08B-17-4
82
Aug 8, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of tomato sauce.
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chimichurri sauce on front line cook 65F at 12:09am, cooled to 50F at 12:45pm. Employee placed into freezer. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in bar area soiled. Both soda guns in bar area soiled inside gun. **Repeat Violation**
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in bar area with cut marks.
14-09-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on front line oven door. Employee relocated tongs during time of inspection. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Located at bar area.
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles with liquid butter and spray bottle with oil on front line cook not labeled.
02D-01-5
55
Mar 31, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing at mop sink. **Repeat Violation**
29-42-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Wing butter spread, Mac and cheese bites, blue cheese in Walk in freezer not date marked. Buttermilk and milk in Walk in cooler not date marked. Operator began to date mark some items during time of inspection time. **Corrective Action Taken**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar area are soiled with black mold-like substance inside gun. Interior of ovens on front line cook soiled with food debris.
22-02-4
Basic - Ceiling tile missing. 2 missing ceiling tiles adjacent to Walk in cooler and back kitchen exit.
36-36-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven doors on front line cook area. Operator relocated tongs during time of inspection. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on Reach in cooler at bar area are soiled.
23-03-4
Basic - Standing water in bottom of walk-in-cooler. Located adjacent to back kitchen exit.
29-49-6
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
55
Nov 19, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
61
May 29, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over cooked bacon on dry storage racks. Operator rearranged at time of inspection. **Corrected On-Site**
08A-05-6
Basic - Water draining onto floor surface under three compartment sink.
29-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen. Operator removed at time of inspection. **Corrected On-Site**
12B-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves on line near grill.
22-08-4
Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe under handwash sink in dish area.
29-11-4
67
Sep 15, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 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. SeverEmployee touched hair and began to grasp clean plate for order. Discussed with manager the importance of hand washing.
12A-25-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. DDBSSA sanitizer over requirements. Employee remade to proper sanitation level 700 **Corrected On-Site**
41-27-4
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. Manager and some employees signed inspection. operator states all employees must complete agreement in trainings course unable to find agreement at time of inspection **Corrective Action Taken**
11-26-1
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On floor walk in freezer
14-69-4
64
Mar 24, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by oven raw beef 44 f operator placed in walk in cooler 2nd temp 41 f **Corrected On-Site**
03A-02-5
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 for operator by email **Corrective Action Taken**
11-26-1
78
Oct 21, 2022
Routine - Food
4 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Sanitizer Contact Time and Concentration
FL-33
82
Frequently Asked Questions
When was Outback Steakhouse last inspected?
The most recent health inspection at Outback Steakhouse on file is from Apr 23, 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 two times, more than any other issue at Outback Steakhouse.
How does Outback Steakhouse compare to other restaurants in Tampa?
Outback Steakhouse most recently scored 82 out of 100, which is higher than the Tampa average of 79.
Has Outback Steakhouse's inspection record improved over time?
Results have been roughly steady. Inspections at Outback Steakhouse have averaged around six 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 two times per year on average.
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