DirtyFLRestaurant Inspection Data

OUTBACK STEAKHOUSE

Health inspection records show OUTBACK STEAKHOUSE in DEERFIELD BEACH has 8 inspections with a food safety rating of 3.6/5. Recent inspections indicate some food safety concerns.

Last inspection: 5 months ago · 8 reports on file

3664 West Hillsboro Boulevard
Deerfield Beach, Florida, 33442
Broward County County

Overall Food Safety Rating

★★★½☆ (3.6/5)
Based on 8 health inspection reports

All Inspection Reports

9/29/2025· 5mo ago

Visit ID: 10910498

Met Inspection Standards

1 high, 2 int, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table . Employee discarded cup. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. Employee removed cell phone Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at cook line handwashing sink at cook line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two draw cooler on cook line at Cooked ribs; (46F - Cold Holding); shrimp (47F - Cold Holding), manager put ice bags on items and called for maintenance
  • 14-04-4:Intermediate - Microwave missing fan guard cover/splatter shield. I to wave at cook line missing fan guard.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Manager labeled bottle. Corrected On-Site

6/4/2025· 9mo ago

Visit ID: 8821873

Met Inspection Standards

2 int, 1 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in standing water on cook line. Manager removed items to dishwasher Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Napkins being used instead of paper towels. Manager removed napkins and replaced with paper towels Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at handwashing sink on cook line. Manager filled soap Corrected On-Site

4/28/2025· 10mo ago

Visit ID: 10827766

Met Inspection Standards

1 high, 1 basic

  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Oil in spray bottle not labeled. Manager labeled bottle Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Open air cooler on cook line at Cheese ; (49F - Cold Holding); yellow cheese (49F - Cold Holding) , chef moved items to freezer to cool quickly item were put on line after lunch, approximately 2 hours.

2/27/2025· 1y ago

Visit ID: 10787665

Met Inspection Standards

1 int, 1 basic

  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour containers not labeled. Manager labeled items Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at handwashing sink at cook line. Manager filled soap Corrected On-Site

11/4/2024· 1y 4mo ago

Visit ID: 10705564

Met Inspection Standards
  • N/A:No Violations Were Observed

7/3/2024· 1y 8mo ago

Visit ID: 8739377

Met Inspection Standards

1 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Chef removed utensils Corrected On-Site

8/1/2023· 2y 7mo ago

Visit ID: 8440230

Met Inspection Standards

1 high, 3 basic

  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach observed in 2 drawer reach in right side cook line. Operator removed cleaned and sanitized Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed under cook line equipment
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/ food debris. Oven interior soiled, microwave on cook line interior soiled. Operator cleaned and sanitized microwave **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese bacon mix (54°F - Cold Holding) being held at room temperature next to ice bath. Operator states item has been on line for less than 1 hour. Operator moved to ice bath **Corrective Action Taken**

7/7/2023· 2y 8mo ago

Visit ID: 8360725

Met Inspection Standards

1 high, 1 int

  • 08A-05-6:High Priority - Raw ready to eat animal food stored over/not properly separated from ready-to-eat food. Seared tuna stored above cheese in left side cook line cooler. Operator reorganized Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. French onion soup 11:30 (115°F - Cooling); French onion soup 12:05 (106°F - Cooling) item being cooled from 135°F-41°F. Item being cooled at room temperature on prep table. Operator moved to walk in cooler. Discussed proper cooling with operator **Corrective Action Taken**