DirtyFLRestaurant Inspection Data

OUTBACK STEAKHOUSE

2835 NE 8 ST

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 4/18/2025

Inspection #: Visit ID: 10714408

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed at walk in cooler, operator send someone to cleaned. **Corrective Action Taken**
  • 03E-08-5:High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Employee reheated cooked mushrooms (154F - Reheating); not reaching minimum reheated temperature. Employee reheated again cooked mushrooms (167F - Reheating) Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked mushrooms (119F - Hot Holding) at cook line, as per operator less than 2 hours. Employee proceeded to reheat food, cooked mushrooms (167F - Reheating) Corrected On-Site Repeat Violation
  • 03B-04-5:High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Observed roast prime rib (126F - Hot Holding) at cook line, as per operator less than 2 hours. Operator increased temperature at 140° F to reach minimum temperature. **Corrective Action Taken**

Inspection Date: 1/22/2025

  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting near dish machine. Warning - From follow-up inspection 2025-01-22: Still observe wet nesting on clean plastic containers. **Time Extended**
  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2025-01-22: Still observe rusted shelves on reach in cooler across HWS at cook line. **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : 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. Observed Cortez Brewer 09/07/21, Frank Rodriguez (hired 04/12/24), Jessica Triolet hired (04/12/25), Jennifer Joseph (hired 04/12/24), Kaitlin Del Valle ( hired 04/12/24), Kenneth Felipe (hired 11/20/21), Lawrence Michel ( hired 04/12/24), Mary Demauro (expired 06/13/24), Tavaris Coley (expired 06/26/16), Warning - From follow-up inspection 2025-01-22: Observed current training for all employees,except for Mary de Mauro (expired on 06/13/2024). **Time Extended**

Inspection Date: 11/6/2024

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed foam cup used as scoop in seasoning container. Warning
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food container stored inside reach in cooler in back of kitchen. Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed IPad stored on green cutting board on kitchen. Operator removed. Corrected On-Site Warning
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee preparing food with no beard guard. Repeat Violation Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation with no hair restraint. Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting near dish machine. Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between wall and knife holder. Warning
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed foam cup stored above salt container. Warning
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottle stored in reach in cooler near walk in cooler. Warning
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Warning
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping cloth stored on red cutting board. Employee removed it. 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 cold held at greater than 41 degrees Fahrenheit. Observed Rice (51F - Cold Holding) inside the walk in cooler . As per operator, it was placed the previous day. Stop Sale Issued Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Rice (51F - Cold Holding) inside the walk in cooler . As per operator, it was placed the previous day. Stop Sale Issued Repeat Violation Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket stored on preparation table. Operator moved it. Corrected On-Site Warning
  • 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. Observed Cortez Brewer 09/07/21, Frank Rodriguez (hired 04/12/24), Jessica Triolet hired (04/12/25), Jennifer Joseph (hired 04/12/24), Kaitlin Del Valle ( hired 04/12/24), Kenneth Felipe (hired 11/20/21), Lawrence Michel ( hired 04/12/24), Mary Demauro (expired 06/13/24), Tavaris Coley (expired 06/26/16), Warning

Inspection Date: 1/27/2024

Inspection #: Visit ID: 8600151

  • N/A:No Violations Were Observed

Inspection Date: 1/26/2024

Inspection #: Visit ID: 8598957

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee at cook line.
  • 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed chicken breast (146F - Cooking); plated, employee moved back chicken to flat grill for proper cooking temperature. chicken breast (178F - Cooking) Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed seared salmon stored above cooked rice in rack inside walk in cooler. Manager stored properly during inspection.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed portioned vegetables (78F - Cold Holding) at cook line. Manager discarded during inspection.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (54F - Cold Holding) at reach in cooler at cook line, as per Manager less than 1 hour, Manager moved food to walk in cooler. **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. See stop sale. Observed portioned vegetables (78F - Cold Holding) at cook line. Manager discarded during inspection. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked mushrooms (76F - Hot Holding) in warmer at cook line, less than 25 minutes, Employee proceeded to reheat food.

Inspection Date: 8/1/2023

Inspection #: Visit ID: 8360775

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 89° F at the cook line, KM discarded and replaced with hot water at 135° F during inspection. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed at the cook line, KM stored properly during inspection. Corrected On-Site
  • 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 and the time removed from temperature control cannot be determined. See stop sale. Observed cooked vegetables at the cook line, as per Kitchen Manager less than 1 hour, Manager dated during inspection. Corrected On-Site

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Last Enriched At: 5/14/2025
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