Outback Steakhouse
Last inspected: Apr 13, 2026
95
Score
Going back to 2024, Outback Steakhouse has six inspections in the public record. The most recent report on file is from Apr 13, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
Looking across the full record, “utensils, equipment and linens” is the recurring theme, flagged three times.
Compared to the broader Warner Robins restaurant scene, this is about average. The record reflects steady performance over time.
6
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 13, 2026
Routine
1 minor violation. 1 corrected on site.
View 1 violation
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed containers of salt, prime rib seasonings and other seasonings out of their original container unlableed.Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Employee labeled the food containers.
511-6-1.04(4)(d)
95
Nov 4, 2025
Routine
2 critical violations. 1 minor violation. 1 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several Time/Temperature Control for Safety (TCS) foods stored above 41°F inside the prep cooler between the grill and oven: cooked ribs at 67°F, noodles at 46°F, shredded cheese at 50°F, and raw shrimp at 57°F. The unit might have been left open during lunchtime today. The ambient air temperature at 52°F. All cold-hold TCS foods must be 41°F or below. Corrected on Site (COS): Food items discarded. Please have the unit serviced/repaired and keep the unit closed when not in use.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed the surface temperature at the high-temperature dish machine in the kitchen getting to 158.8°F. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160ºF (71ºC) as measured by an irreversible registering temperature indicator. Use the three-compartment sink to wash, rinse, and sanitize equipment and utensils until the dish machine has been serviced/repaired.
511-6-1.05(8)(b)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed food containers being stored wet stacked. After cleaning and sanitizing, equipment and utensils shall be air-dried or used immediately after adequate draining, and may not be cloth-dried. However, utensils that have been air-dried may be polished with clean and dry cloths. Rewash, rinse, and sanitize containers and place containers in a pyramid stack to air dry properly.
70
Jun 2, 2025
Routine
1 major violation. 2 minor violations. 1 corrected on site.
View 3 violations
8-2B - toxic substances properly identified, stored, used
Inspector notes: Observed numerous chemical bottles in the storage closet, dish pit and main kitchen unlabeled. Per person in chasrge the bottles contained degreaser and sanitizers. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Label all unlabeled chemical bottles.
511-6-1.07(6)(b)
2-1C - no bare hand contact with ready-to-eat foods or approved alternate method properly followed
(corrected on site)
Inspector notes: Observed bartender bare hand sliced strawberries to be used as garnishes for drinks. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Food items were discarded.
511-6-1.04(4)(a)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed food containers being stored wet stacked. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food and may not be cloth dried except those utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Rewash, rinse, and sanitize containers and place containers in a pyramid stack to air dry properly.
511-6-1.05(10)(a)
82
Jan 29, 2025
Routine
2 minor violations. 1 corrected on site.
View 2 violations
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed containers being stored wet stacked. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food and may not be cloth dried except those utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Rewash, rinse, and sanitize containers and place containers in a pyramid stack to air dry properly.
511-6-1.05(10)(a)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed and employee prepping food with a bracelet on their wrist and an employee working the grill with a watch on their wrist. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Person in charge (PIC) had employees remove their wrist jewlery.
511-6-1.03(5)(g)
90
Aug 27, 2024
Routine
No violations found.
100
Apr 8, 2024
Routine
2 critical violations. 5 minor violations. 2 corrected on site.
View 7 violations
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed several containers of heavy cream with expiration date of April 4, 2024 inside the walk in cooler and container of heavy cream with best by date of Feb 8, 2024 in the waitress's station reach in cooler. Milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. Employee discarded the foods.
511-6-1.04(8)(b)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed time/temperature control for safety (TCS) foods stored above 41°F inside the reach in cooler near the grill: Cooked Meatloaf 46°F, Sliced Cheddar 45°F, Lobster Tail 45°F and Steak 44°F. Per person in charge some of the food items were in there overnight and the rest were placed inside the unit this morning. Ambient air temperature via my thermapen and internal thermometer both indicated 54F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. Food placed inside the unit this morning was put into the walk in cooler and the rest of the food items were discarded.
511-6-1.04(6)(f)
10D - food properly labeled; original container
Inspector notes: Observed sugar and salt out of its original container throughout the main kitchen unlabeled. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Label food containers with its common name.
511-6-1.04(4)(d)
14A - in-use utensils: properly stored
Inspector notes: Observed a single-use cup being used as a dispensing utensil inside the sour cream container. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container. Replace the single-use cup with a scoop with a handle.
511-6-1.04(4)(k)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed containers being stored wet stacked. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food and may not be cloth dried except those utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Place containers in a pyramid stack to air dry properly.
511-6-1.05(10)(a)
14C - single-use/single-service articles: properly stored, used
Inspector notes: Observed several boxes of single use plates stored directly on the floor in the storage room. single-service and single-use articles shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Place items off the floor at least 6 inches.
511-6-1.05(10)(e)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed heavy buildup of grease and other food debris behind the food cooking equipment. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Clean behind all food equipment.
511-6-1.07(5)(a)
58
Frequently Asked Questions
When was Outback Steakhouse last inspected?
The most recent health inspection at Outback Steakhouse on file is from Apr 13, 2026. The public record contains six inspections in total.
What is the most common violation at Outback Steakhouse?
Across the inspection record, “utensils, equipment and linens” has been cited three times, more than any other issue at Outback Steakhouse.
How does Outback Steakhouse compare to other restaurants in Warner Robins?
Outback Steakhouse most recently scored 95 out of 100, which is about the same as the Warner Robins average of 93.
Has Outback Steakhouse's inspection record improved over time?
Results have been roughly steady. Inspections at Outback Steakhouse have averaged around three 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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