OUTBACK STEAKHOUSE
3161 Northeast 163rd Street
Florida, 33160
Miami-Dade County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 2 health inspection reports
All Inspection Reports
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.