Outback Steakhouse
Last inspected: Feb 19, 2026
58
Score
Across the available record, Outback Steakhouse has eight inspections on file, the first dated 2022. The most recent visit was on Feb 19, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The trend has been favorable: violation counts have eased from around nine violations to closer to six violations per visit over the last few inspections.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing four times across the record.
That's lower than the typical Vero Beach restaurant, which scores around 77. The inspection history reads as standard for a restaurant of this size.
8
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (54F - Cold Holding); cut lettuce (52F - Cold Holding In service for 2 hours. Items were iced down to rapid chill **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No handwash sign. At middle sink on cooks line
31B-02-4
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 - Single-service articles improperly stored. Box of to go silverware on floor in to go area
25-05-4
Basic - Standing water in floor drain/floor drain draining very slowly. Floor Drain at dish machine. Work order is in place **Corrective Action Taken**
29-19-4
Basic - Stored food not covered. Beef in lexan container in walk in cooler
08B-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed Clean containers in prep area wet nesting. Manager educated dishwasher **Corrective Action Taken**
24-08-4
58
Jul 21, 2025
Routine - Food
3 critical violations. 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 shrimp over mushrooms **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 46f. Cut cabbage 47f. Sliced cheese 45 cold holding. Cold holding. In cooler for 1.5 hours Items were moved to rapid chill 2nd temp. Tomatoes 43f. Cut cabbage 43f. Cheese 43f **Corrected On-Site**
03A-02-5
High Priority - Container of medicine improperly stored. Cough drops on prep table **Corrected On-Site**
41-07-4
Basic - Floor area(s) covered with standing water. In front of freezer walk in door
36-22-4
61
Jan 7, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 130f. Operator turned temperature up
10-05-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter found at 58f. Pulled from walk in cooler and placed in front cooler at 1pm. Advised to rapid chill
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (3010) sink and surface
41-15-5
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. For Nicholas
53B-14-5
Basic - Floor tiles missing and/or in disrepair. Tile missing leading into freezer
36-17-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - Light not functioning. 2 bulbs burned out. Employee swapped out **Corrected On-Site**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
47
Jul 29, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
67
Jan 17, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Reading 124F. Machine has been switched over to chemical bleach until machine can be serviced. Tested and now reading 100ppm. **Corrected On-Site**
22-56-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Equipment in poor repair. Ripped gasket on cooler on servers line **Repeat Violation**
14-11-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife was removed and sanitized**Corrected On-Site** **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Reading 118F, advised kitchen manager rapid heat water. **Corrective Action Taken**
10-07-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle on cooks line, a few spice dredges on cooks line. Labels were added **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Cleaned during inspection **Corrected On-Site** **Repeat Violation**
22-20-5
64
Aug 11, 2023
Complaint Full
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
37
Feb 8, 2023
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. For hose in rear dock
29-34-4
High Priority - Toxic substance/chemical improperly stored. Chaffing dish candles stored Over single service Togo containers near rear door. Operator moved **Corrected On-Site**
41-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Rear wall of ice bins in service aisle are soiled. Interior of soda gun holsters at bar are soiled
22-20-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of equipment. operator moved **Corrected On-Site**
10-20-4
Basic - Single-service articles improperly stored. Open Case of single service cups on the floor near office. Operator moved Togo containers stored on shelves near rear door are stored with the food contact surface facing upwards. Operator inverted **Corrected On-Site**
25-05-4
Basic - Standing water in floor drain/floor drain draining very slowly. Drain beneath hand wash sink on the grill side of cook line overflows when washing hands
29-19-4
61
Aug 9, 2022
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked steak tips found at 49°. Been in cooler overnight
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked steak tips found at 49° in cooler overnight
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer soiled
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Basic - Ceiling tile missing.
36-36-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on prep table **Corrected On-Site**
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
50
Frequently Asked Questions
When was Outback Steakhouse last inspected?
The most recent health inspection at Outback Steakhouse on file is from Feb 19, 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 four times, more than any other issue at Outback Steakhouse.
How does Outback Steakhouse compare to other restaurants in Vero Beach?
Outback Steakhouse most recently scored 58 out of 100, which is lower than the Vero Beach average of 77.
Has Outback Steakhouse's inspection record improved over time?
Yes. Recent inspections at Outback Steakhouse have averaged around six violations per visit, down from roughly nine 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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