OUTBACK STEAKHOUSE
7705 West Flagler Street
Miami, Florida, 33144
Miami-Dade County County
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 5 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 1/8/2025
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -unable to verify time plan usage.
- 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. -butter portions in expo reach in cooler have date stamp from prior day. Unable to determine if product had been placed on time yesterday. Product discarded.
Food safety inspection conducted on 1/8/2025 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 7/18/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/18/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/22/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/22/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/16/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chop (46F - Cold Holding); steaks (43, 45F - Cold Holding); cooked onions (46F - Cold Holding) less than 4 hours in cook line drawer. Bottom drawer not properly sealing when closed. Operator added ice to product, will follow up with equipment repair. **Corrective Action Taken**
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -facility using ROP for soup.
Food safety inspection conducted on 1/16/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 7/14/2023
High Priority
2
Intermediate
2
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 12B-02-4:Basic - Employee eating/drinking in a food preparation or other restricted area. -employee drank from open paper cup on expo line. Advised.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -lemon pepper butter, cooked potatoes on shelf under raw chicken in walk-in cooler. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -4 portion cups of Alfredo sauce 52°f in cook line lift top cooler. 1 portion cup has 4 hour time label from previous day. Operator discarded. **Corrective Action Taken**
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -some employees hired since facility opened lacking training, 1 employee from prior location expired.
- 11-26-1: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. -unable to see signed copies or proof that agreement is part of orientation.
Food safety inspection conducted on 7/14/2023 revealed 5 total violations (2 high priority, 2 intermediate, 1 basic).