DirtyFLRestaurant Inspection Data

OUTBACK STEAKHOUSE

Health inspection records show OUTBACK STEAKHOUSE in CORAL SPRINGS has 5 inspections with a food safety rating of 3.2/5. Recent inspections indicate some food safety concerns.

Last inspection: 7 months ago · 5 reports on file

North University Drive
Coral Springs, Florida, 33065
Broward County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 5 health inspection reports

All Inspection Reports

7/30/2025· 7mo ago

Visit ID: 10903337

Met Inspection Standards

1 high, 2 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent accumulation of dust above expo line
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed food debris in microwave, operator identified as chili.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sautéed station; chicken,raw (40-47F - Cold Holding) As per operator food not portioned or prepared today. In unit less than 4hrs. Observed food item partially under ice. Operator placed more ice on exposed chicken. **Corrective Action Taken**

2/12/2025· 1y ago

Visit ID: 8882586

Met Inspection Standards

1 int, 3 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer fan unit and back walls.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board. Operator removed Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Multiple sanitizer buckets in establishment: Sanitizer Bucket (Quaternary 0ppm). Operator remade all of the sanitizer buckets to proper 100ppm Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Salmon (51F 1545pm to 50F 1610pm - Ambient Cooling since 1230). Individually wrapped salmon inside cooler would not reach 41 in cooler. Operator stored product in ice **Corrective Action Taken**

9/6/2024· 1y 6mo ago

Visit ID: 8731884

Met Inspection Standards

1 high

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Cold Table (left side); Butter (53F - Cold Holding); sour cream (53F - Cold Holding). Per operator foods not portioned or prepared today. In unit less than 4hrs. Observed food items overfilled. Operator adjusted to under fill line. Corrected On-Site

3/29/2024· 1y 11mo ago

Visit ID: 8455520

Met Inspection Standards

1 high, 1 basic

  • 14-69-4:Basic - Ice buildup in walk - in freezer, on condenser and in top right corner of unit.
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Discussed with operator. Employee washed hands when returning to kitchen Corrected On-Site

7/26/2023· 2y 7mo ago

Visit ID: 8353229

Met Inspection Standards

1 high, 1 int, 4 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Main kitchen preparation area at walk in cooler- observed clean pots being stored not inverted on wall.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed in walk in cooler at walk in freezer door.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Main kitchen cook line chicken prep station- observed gas line pipes with dust.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Cook line low bo cooler- observed standing water on cooler floor.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Main kitchen prep table at walk in cooler- observed employee take container to dish area, return to prep table change gloves no hand wash. Advised employee to wash hands. -cook line- observed employee touching raw chicken, changing gloves no hand wash. **Corrective Action Taken**
  • 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee was unaware of proper cooking temperatures for chicken and seafood. Talked with manager about employee knowledge of proper internal cooking temperatures. **Corrective Action Taken**