Outback Steakhouse
Last inspected: Jan 28, 2026
82
Score
Public records show nine inspections at Outback Steakhouse stretching back to 2022. Inspectors last stopped by on Jan 28, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
Among Tampa restaurants, the typical score is 79; Outback Steakhouse is comfortably above that bar. The file should reassure diners considering a visit.
9
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles inside bar area are soiled. Staff cleaned soda nozzles. **Corrected On-Site**
22-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. Soup thawing in standing water. Chef turned on water. **Corrected On-Site**
06-01-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on grill handle. Manager removed tongs and placed at dishwasher. **Corrected On-Site**
10-20-4
82
May 5, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimps stored behind sliced cooked steak in drawer cooler at cook line.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A small container of diced hard boiled egg (44F - Cold Holding) in reach-in cooler at cook line and a butter (41-49F - Cold Holding) in ice well at expo line. Operator moved items to walk-in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by utility cart at dish machine area. Employee moved cart away from handwash sink at time of inspection. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. At middle of the expo line. Operator provided. **Corrected On-Site**
31B-03-4
Basic - Working containers of food removed from original container not identified by common name. Seasoned flour bins at food prep area.
02D-01-5
Basic - Interior of microwaves has accumulation of black substance/grease/food debris. On cook line.
22-08-4
55
Aug 30, 2024
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. Cold Holding: Pico de gallo 46 F, raw steak 45 F. Operator moved steaks to walk-in freezer and voluntarily discarded Pico. Unable to locate raw steak for red temp. **Corrective Action Taken**
03A-02-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Multiple employees have no completion dates on file.
53B-13-5
78
Mar 20, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : 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. 7 food employees trainings expired. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-03-14: **Admin Complaint** - From follow-up inspection 2024-03-20: **Time Extended**
53B-14-5
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Per latest approved plan on 2015, the handwash sink has been removed in dish machine area. **Warning** - From follow-up inspection 2024-03-14: **Time Extended** - From follow-up inspection 2024-03-20: Handwash sink has not been reinstalled at time of callback inspection. **Admin Complaint**
31A-04-4
82
Mar 14, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Per latest approved plan on 2015, the handwash sink has been removed in dish machine area. **Warning** - From follow-up inspection 2024-03-14: **Time Extended**
31A-04-4
Intermediate - - From initial inspection : 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. 7 food employees trainings expired. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-03-14: **Admin Complaint**
53B-14-5
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning** - From follow-up inspection 2024-03-14: **Time Extended**
12B-07-4
78
Mar 12, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Improper sewage disposal at floor drains in kitchen and/or food preparation area. Observed standing water in floor drain under dish machine. while dish machine operating, observed wastewater from dish machine draining into floor drain then overflowing on floor in dish room, employee have to walk through water on floor to rinse/scrub soiled dishes. three compartment sink available and located in other area in kitchen. Operator contacted plumber, turned off dish machine and setup three compartment sink for manually wash, rinse and sanitize food equipment at time of inspection. **Admin Complaint**
28-17-5
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Per latest approved plan on 2015, the handwash sink has been removed in dish machine area. **Warning**
31A-04-4
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. 7 food employees trainings expired. **Repeat Violation** **Admin Complaint**
53B-14-5
Basic - Standing water in floor drain under dish machine. **Warning**
29-19-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
64
Sep 15, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server dropped off dirty dishes at warewashing area, then handled plated food to serve the customer without washing hands. Discussed with manager, employee washed hands at time of inspection. **Corrective Action Taken**
12A-02-4
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. 2 pieces of chicken breasts cooked and temped 155F and 157F. Employee placed chicken breasts back on grill to cook, re temped: 170F and 172F. **Corrected On-Site**
03C-44-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on cook line.
22-02-4
Intermediate - No soap provided at handwash sink. Handwash sink at bar.
31B-03-4
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.
53B-14-5
Basic - Old labels stuck to food containers after cleaning. At dish machine area. **Repeat Violation**
16-46-4
Basic - Stored food not covered. 2 large containers of cooked pork ribs in walk-in cooler. Operator covered. **Corrected On-Site**
08B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphones stored on prep table at expo line. Employee removed cellphones. **Corrected On-Site**
40-06-5
47
Mar 16, 2023
Routine - Food
No violations found.
100
Sep 23, 2022
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small flip top reach-in cooler on cook line: Cold holding: cooked rib 50 F, cooked pasta 51 F, shredded cheese 50 F, raw pork chop 49 F, raw steak 42 F. Operator moved items to walk-in freezer for rapid cooling, re temped: cooked rib 38 F, cooked pasta 45 F, shredded cheese 41 F, raw pork chop 39 F, raw steak 38 F. **Corrected On-Site** **Repeat Violation** **Warning**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flies at dry storage area. 2 live flies at bar. **Repeat Violation** **Warning**
35A-02-6
High Priority - Dish machine floor drain overflowing onto floor and drains into floor drain on the middle of the dish room. Operator tried to unclog dish machine drain, heavy sewage odor came out from the drain. three compartment sink is located in the other room of the kitchen, operator stopped the dish machine and setup the three compartment sink to manually wash food equipments, blocked off the dish room and call the plumber at time of inspection. **Corrective Action Taken** **Admin Complaint**
28-27-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 3 baked potatoes 128 F stored in hot box on cook line. Items sold at time of inspection. **Warning**
03B-01-6
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation** **Warning**
16-46-4
Basic - Working containers of food removed from original container not identified by common name. Oil sprayers on cook line. **Repeat Violation** **Warning**
02D-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped 129 F. Operator replaced hot water at 149 F. **Corrected On-Site** **Repeat Violation** **Warning**
10-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation** **Warning**
36-34-5
45
Frequently Asked Questions
When was Outback Steakhouse last inspected?
The most recent health inspection at Outback Steakhouse on file is from Jan 28, 2026. The public record contains nine 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 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 four 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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