Outback Steakhouse
Last inspected: Apr 24, 2026
100
Score
Going back to 2022, Outback Steakhouse has nine inspections in the public record. Inspectors last stopped by on Apr 24, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The trend has been favorable: violation counts have eased from around six violations to closer to one violation per visit over the last few inspections.
“Equipment and utensils not properly air-dried - wet nesting” accounts for the largest share of issues, appearing five times across the record.
Outback Steakhouse's latest score of 100 sits above the Wesley Chapel average of 86. Taken together, the history is a positive one.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 24, 2026
Routine - Food
No violations found.
100
Dec 22, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting in clear containers. Manager separated to air dry properly **Corrective Action Taken** **Repeat Violation**
24-08-4
95
Jun 11, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet stacked containers in the dish drying rack. Manager unstacked containers. **Corrected On-Site**
24-08-4
95
Jan 15, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to dish area. **Repeat Violation**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on handle, employee removed at time of inspection. **Corrected On-Site**
10-20-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in cheese in reach in cooler.
10-06-5
Basic - Working containers of food removed from original container not identified by common name. Container of seasoning not labeled in dry storage. **Repeat Violation**
02D-01-5
78
Jan 16, 2024
Complaint Full
6 minor violations.
View 6 violations
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table on cookline **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on prep table Corrected -observed employee label **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed cook with no beard guard preparing food Observed employee place beard guard on **Corrected On-Site** **Repeat Violation**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers cracker on storage shelf **Corrected On-Site**
24-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table Corrected -observed employee place in sanitizer bucket **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed bulk salt not labeled on prep table in back kitchen Corrected observed employee label **Corrected On-Site** **Repeat Violation**
02D-01-5
74
Dec 8, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed paper towels missing at hand sink in dish Corrected observed employee replace **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed a paper bowl stored in kosher salt in dry storage area Corrected observed employee remove **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Corrected -observed employee remove **Corrected On-Site**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed cook with no beard guard on cookline Corrected observed employee place beard on face **Corrected On-Site**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting on dish storage shelf Corrected -observed employee remove and place in dish area **Corrective Action Taken**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on handles on cookline connected to grill Corrected observed employee remove **Corrected On-Site**
10-20-4
70
Jul 19, 2023
Complaint Full
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (52F - Cold Holding); raw shrimp (44F - Cold Holding), temperature taken within 4 hours by management, items were iced down with ice bags **Corrective Action Taken**
03A-02-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
70
Feb 6, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dishwasher handled dirty dishes, dunked hands with gloves in sanitizer, and proceeded to pick up clean dishes. Discussed washing hands and changing gloves in between dirty and clean dishes. Employee discarded gloves and washed hands. **Corrective Action Taken**
12A-09-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Bar 73F, hand sink by dish 73F. Manager adjusted bar sink to 104F. Hand sink at cook line 72F. Manager adjusted to 103F. **Corrective Action Taken**
27-16-4
Basic - Employee beverage container in a cold holding unit with food to be served to customers. Two drinks in cooler. Manager removed. **Corrected On-Site**
12B-13-4
Basic - Very slow draining water in handwash sink at bar.
29-20-5
70
Jul 13, 2022
Complaint Full
2 critical violations.
View 2 violations
High Priority - Vacuum breaker missing on splitter added to hose bibb at mop sink. Manager ordered during inspection. **Corrective Action Taken**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bottom drawer by grill. Manager moved to freezer for quick chill. Ribs 49F , recheck 41F Prime Rib 46F, recheck 40F **Corrected On-Site**
03A-02-5
74
Frequently Asked Questions
When was Outback Steakhouse last inspected?
The most recent health inspection at Outback Steakhouse on file is from Apr 24, 2026. The public record contains nine 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 Wesley Chapel?
Outback Steakhouse most recently scored 100 out of 100, which is higher than the Wesley Chapel average of 86.
Has Outback Steakhouse's inspection record improved over time?
Yes. Recent inspections at Outback Steakhouse have averaged around one violation per visit, down from roughly six earlier in the 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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