DirtyFLRestaurant Inspection Data

OUTBACK STEAKHOUSE

1300 Linton Boulevard
Florida, 33444
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 7/22/2025

Inspection #: 3629722

Inspection Date: 7/21/2025

Inspection #: 3629722

Inspection Date: 1/8/2025

Inspection #: Visit ID: 8829281

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...butter scoop stored 75F water at expo line . Employee removed Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly...chlorine 00 ppm.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands...dishwasher handle solid utensils and then handle cleaned utensils without washing hands. Dishwasher washed hands after discussion. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...portion blue cheese 51F, shredded cheese 45F in cold side line at kitchen , food not prepped or portion today food being held more than 4 hours ,
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...portion blue cheese 51F, shredded cheese 45F in cold side line at kitchen , food not prepped or portion today food being held more than 4 hours , stop sale issue . Employee discarded food, provolone cheese 51-45F over storing food in cold line side at kitchen , food being held less than 4 hours , employee removed some cheese and covered food. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale....butter expired time was 3:07 pm at expo line . Manager stated that forgot to remove previous labeled. Manager removed label **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at warewashing machine ..Chlorine

Inspection Date: 7/15/2024

Inspection #: Visit ID: 8736710

  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Salad plate cooler.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked mushrooms (45F - Cooling); tw sets (includes cooked shrimp) (45F - Cooling) cooling in walk in cooler overnight, more than 6 hours.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked mushrooms (45F - Cooling); tw sets (includes cooked shrimp)(45F - Cooling) cooling in walk in cooler overnight, more than 6 hours.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed soup (62F - Cold Holding) in kitchen thawing. As per manager, item was there about 1/2 hour. Manager started to heat product, corrected to 202F. Corrected On-Site Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked mushrooms (45F - Cooling); tw sets (45F - Cooling) in walk in cooler, cooling with lids on. Items did not reach 41F in less than 6 hours.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed spray bottle stored in hand wash sink at bar, employee removed. Corrected On-Site

Inspection Date: 2/20/2024

Inspection #: Visit ID: 8357737

  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly...underneath triple sink.
  • 29-03-4:Basic - Water draining onto floor surface from handwashing sink at server station.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...whipped butter 51F, garlic bacon butter 49F, honey butter 51F, cheese 50F, cut lettuce 49F, cut tomatoes 47F in ice bath cold well table across from clam shell grill at kitchen. And provolone cheese 53F, shredded cheese 45F in flip top reach salad in cooler , Food was not prep or portion today . Food being held less than 4 hours. Employee time marked . **Corrective Action Taken** Repeat Violation
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking...portion butter at bread station , per manager food being held less than 4 hours. Manager discarded butter . Replace new butter with time marked. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection... observed rice 120 F at walk in cooler cooling stacked containers one another with covered . Took another temperature about 30 minutes later it was 117F . Employee uncovered food and separated containers . **Corrective Action Taken**

Inspection Date: 9/8/2023

Inspection #: Visit ID: 8491248

  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength...does not matching with color concentration chart .
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. .. portion butter no time marked at bread station .Per manager food being held more than 4 hours.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....blue cheese 49° , cut tomatoes 52° , shredded cheese 49° , sauce 50° flip top in reach in salad cooler at kitchen . Per manager food being held less than four hours . Employee covered food. ... sauce 48°, sauce 50° , butter 51° in ice cold well at kitchen , per manager food being held less than 4 hours .Employee time marked. **Corrective Action Taken**
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. .. portion butter no time marked at bread station .Per manager food being held more than 4 hours. See stop sale. Manager discarded butter . Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.