DirtyFLRestaurant Inspection Data

OUTBACK STEAKHOUSE

3161 Northeast 163rd Street
Florida, 33160
Miami-Dade County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 7/14/2025

Inspection #: 3646896

Inspection Date: 7/14/2025

Inspection #: 3646896

Inspection Date: 7/2/2025

Inspection #: Visit ID: 10962526

  • N/A:No Violations Were Observed

Inspection Date: 7/1/2025

Inspection #: Visit ID: 10891725

  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Servers entering kitchen from customer dining room and without washing hands servers handled bread boards to serve bread to customers, discussed with operator who educated employees, employees washed hands. Corrected On-Site Warning
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and without washing hands employee handled container of slushee mix, discussed with operator employee washed hands. Corrected On-Site Warning
  • 35A-02-7:High Priority - Live, small flying insects found In kitchen approximately 4 live small flies at hand washing sink on wall. In kitchen approximately 1 live fly landing on steak seasoning shaker lid, discussed with operator who discarded seasoning and placed shaker to be washed and sanitized. In kitchen approximately 1 live fly at soda syrup storage rack. In kitchen approximately 2 live flies in dry storage landing on sealed boxes and wall. In kitchen approximately 2 live flies server expo station landing on bread serving boards, discussed with operator who removed bread boards to be washed and sanitized. Approximately 20 live flies in hallway leading to kitchen landing on photo poster board, discussed with operator to clean and sanitize. Discussed with operator to eliminate flies and clean and sanitize all areas. Admin Complaint
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. In reach in cooler metal pan containing plastic wrapped portioned raw tuna stored in same container as plastic bag of shredded cheese, discussed with operator who removed cheese from container. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler Raw tuna stored over cooked ground beef, discussed with operator who corrected storage of products. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler spinach dip (47F - Cold Holding) per operator product not portioned or prepared today and removed from walk in cooler and place in holding unit approximately 30 minutes ago, operator chose to discard product. In walk in cooler Mac and cheese (47F - Cold Holding) per operator product not portioned or prepared today, operator unable to determine time out of temperature and chose to discard. Corrected On-Site Repeat Violation Admin Complaint
  • 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. Sanitizer Bucket (Sink and Surface - 1000ppm+) discussed with operator who corrected solution you Sanitizer Bucket (Sink and Surface - 700ppm) Corrected On-Site Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler plastic wrapped portions of steak Mac and cheese (49F - Ambient Cooling) at 11:30 since 10:30 to to 50F at 11:45, at this current rate of cooling products will not reach 41F within 4 hours, discussed with operator who moved product to walk in freezer to rapid chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 31A-07-4:Intermediate - Handwash sink missing in warewashing or food preparation area. Establishment has added smoothie mixing/dispensing machine directly inside customer entrance next to customer waiting/seating area. Operator stated smoothies are dispensed into glasses snd served to customers in waiting area, no additional hand washing sink, no plan review submitted or approved. Repeat Violation Admin Complaint
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has added smoothie mixing/dispensing machine directly inside customer entrance next to customer waiting/seating area. Operator stated smoothies are dispensed into glasses snd served to customers in waiting area, no additional hand washing sink, no plan review submitted or approved. Repeat Violation Admin Complaint

Inspection Date: 12/17/2024

Inspection #: Visit ID: 10744294

  • N/A:No Violations Were Observed

Inspection Date: 12/16/2024

Inspection #: Visit ID: 8825687

  • 08B-48-4:Basic - Employee preparing food in customer section of dining area. Establishment has added smoothie mixing/dispensing machine directly inside customer entrance next to customer waiting/seating area. Machine is tuned on filled with product and operational. Operator stated smoothies are dispensed into glasses snd served to customers in waiting area, no additional hand washing sink, no plan review submitted or approved. Warning
  • 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 handled visibly soiled dishes and without washing hands proceeded to take clean dishes from wash machine to stack and dry. Discussed with operator employee washed hands. Corrected On-Site Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer pan of portioned raw chicken not commercially packaged stored over cheese sticks. Discussed with operator proper storage practices; operator moved cheese sticks to higher shelf. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw steak stored over cooked boiled eggs; operator removed eggs. Corrected On-Site Warning
  • 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. Servers handled soiled plates while carrying into kitchen dropping off at dishwashing area and without washing hands touched clean glasses/plates of food while serving to customers. Operator discussed with employees who washed hands. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top at cook line portioned bags of cooked onions (52F - Cold Holding) per operator product not portioned or prepared today and held in unit for less then 4 hours; advised operator to remove top layer of bags and move to be re chilled. In pull our drawer under grill raw chicken (51F - Cold Holding) per operator product not portioned or prepared today and held in unit for less then 4 hours operator placed bag of ice to chill. On expo line house made chimichurri sauce with fresh garlic and oil (79F - Cold Holding) not prepared or portioned today operator stated product held at room temperature for 1 hour; operator stated product on time as a Public health control no time mark / not on written plan. Applied time mark and added to written plan. In ice bath sour cream (71F - Cold Holding) per operator product placed on ice bath less then 2 hours ago; operator moved to freezer to cool. **Corrective Action Taken** 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. In walk in cooler cooked onion (55F - Cooling) At 3:20 since 12:30 to 54F at 3:45; cooked rice (54F - Cooling) at 3:20 since 45 mins to 54F at 3:45; at this current rate products will not cool to 41F within 6hours; advised operator to remove plastic wrap and lid to allow product to cool faster. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 31A-07-4:Intermediate - Handwash sink missing in warewashing or food preparation area. Establishment has added smoothie mixing/dispensing machine directly inside customer entrance next to customer waiting/seating area. Machine is tuned on filled with product and operational. Operator stated smoothies are dispensed into glasses snd served to customers in waiting area, no additional hand washing sink, no plan review submitted or approved. Warning
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has added smoothie mixing/dispensing machine directly inside customer entrance next to customer waiting/seating area. Machine is tuned on filled with product and operational. Operator stated smoothies are dispensed into glasses snd served to customers in waiting area, no additional hand washing sink, no plan review submitted or approved. Warning

Inspection Date: 7/10/2024

Inspection #: Visit ID: 8724493

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...scoop 67F by the scoop butter at wait station.
  • 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....ribs 69F, shredded cheese 50F, lobster meat 52F, slice cheese 58F, padta with scallops 63F in flip top reach in cooler between cooking equipment at kitchen. Food not prepped or portion today , (Per assistant manager food being held since 11 am ) food being held more than four hours . Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....ribs 69F, shredded cheese 50F, lobster meat 52F, slice cheese 58F, padta with scallops 63F in flip top reach in cooler between cooking equipment at kitchen. Food not prepped or portion today , (Per assistant manager food being held since 11 am ) food being held more than four hours . Stop sale issue . Manager discarded food. ...sour cream 47F, shredded cheese 49F in ice bath at cook line ,expo line , food not prepped or portion today , food being held less than four hours. Manager discarded food. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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... scoop butter 64F at expo line being held less than 4 hours. Manager 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 at 4:18 portion cheese 61F for potato toppings at flip top reach in cooler at front line at expo line . Took another temperature at 5 pm it was same temperature 61F . Food being held less than four hours .Manager discarded food. **Corrective Action Taken**

Inspection Date: 11/6/2023

Inspection #: Visit ID: 8455472

  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired...Manager set up 3 compartment sink .
  • 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..rib 61° in sauté reach in cooler between cooking equipment at kitchen. Rib 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..rib 61° in sauté reach in cooler between cooking equipment at kitchen. Rib being held more than 4 hours . Stop sale issue . Employee discarded food. **Corrective Action Taken** Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored...bleach spray bottle stored by the syrup at bar. Manager moved bleach bottle Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...stored nozzle stored in hand washing sink at bar . Manager moved. Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 7/26/2023

Inspection #: Visit ID: 8345937

  • 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 on top of cook line. Operator removed. **Corrective Action Taken**
  • 36-24-5:Basic - Hole in or other damage to wall. Observed in back kitchen.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed rust on reach in cooler shelves.
  • 25-05-4:Basic - Single-service articles improperly stored in employee. rest room.
  • 36-34-5:Basic - Walk in cooler vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 1. ribs stored on line 47°F, overstocked in pan. Operator corrected to proper size pan. 2. Cheese stored on line over stocked 47°F. Operator removed excess. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Ice machine observed with build up. 2. Knife rack observed with build up.