DirtyFLRestaurant Inspection Data

OUTBACK STEAKHOUSE

Health inspection records show OUTBACK STEAKHOUSE in FORT LAUDERDALE has 8 inspections with a food safety rating of 3.6/5. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 8 reports on file

Southeast 18th Street
Fort Lauderdale, Florida, 33316
Broward County County

Overall Food Safety Rating

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

All Inspection Reports

1/6/2026· 2mo ago

Visit ID: 13606540

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

1/5/2026· 2mo ago

Visit ID: 13466042

Follow-up Inspection Required

3 high, 1 basic

  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on floor inside walk in cooler. Employee removed water. Corrected On-Site Warning
  • 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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (102F - Hot Holding)at cook line. Operator unsure how long mashed potatoes were out of temperature. Operator discarded. Stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Traulsen cooler// raw steak (50F - Cold Holding); raw filet mignon (47F - Cold Holding); raw steak medallions (46F - Cold Holding) at cook line. Per operator, foods not prepped or portioned today; foods out of temperature for approximately 2 hours. Operator put foods inside walk in freezer to quick chill. **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Observed mashed potatoes (102F - Hot Holding)at cook line. Operator unsure how long mashed potatoes were out of temperature. Operator discarded. Stop sale. 2) Observed mashed potatoes (100F - Hot Holding) at steam well. Per operator, food out of temperature for approximately 30 minutes. Operator put food on stove to reheat to 165F for hot holding. Corrective action taken. Warning

7/18/2025· 7mo ago

Visit ID: 10873081

Met Inspection Standards

4 basic

  • 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed in kitchen, employee's hair restraint not effective for long hair. Employee's hair came in contact with food during prep, with hair restraint on. Educated employee on proper hair restraints.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on floor in dish wash area and in front of dry storage area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease on hood panels at cook line and above deep fryers, in kitchen.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee did not wash head of lettuce, after food came in contact with employees's hair and shirt, prior to prep. Educated employee on proper food handling. Employee cleaned lettuce. **Corrective Action Taken**

12/14/2024· 1y 2mo ago

  • N/A:No Violations Were Observed

12/13/2024· 1y 2mo ago

2 high, 1 basic

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (46F - Cold Holding); raw shrimp skewers (45F - Cold Holding); cooked pasta (46F - Cold Holding) inside single door flip top cooler at cook line. Per operator, foods not prepped or portioned today; foods stored inside cooler for approximately 3 hours. Operator put foods on ice to quick chill.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (46F - Cold Holding); raw shrimp skewers (45F - Cold Holding); cooked pasta (46F - Cold Holding) inside single door flip top cooler at cook line. Per operator, foods not prepped or portioned today; foods stored inside cooler for approximately 3 hours. Operator put foods on ice to quick chill. **Corrective Action Taken**
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Sink and Surface 800ppm) at cook line.

7/8/2024· 1y 8mo ago

  • N/A:No Violations Were Observed

3/26/2024· 1y 11mo ago

Visit ID: 8571360

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

12/11/2023· 2y 3mo ago

Visit ID: 8340007

Met Inspection Standards

2 high

  • 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. See stop sale. Observed grilled onions, and steak butter using time as a public health control, 4 hour limit exceeded. Operator discarded.
  • 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. Observed grilled onions, and steak butter using time as a public health control, 4 hour limit exceeded. Operator discarded.