OUTBACK STEAKHOUSE
9600 US HWY 441
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/9/2025
High Priority
2
Intermediate
1
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -Seasoning scoop. Manager discarded. **Corrected On-Site**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -Yellow cutting board.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Knives in 88f water. Manager changed water. Rechecked at 135f. **Corrected On-Site**
- 08B-12-5:Basic - Stored food not covered. -Soup roux in walk in cooler. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 46f, Beef skewers 58f. Less than 4 hours. Manager discarded skewers. Added ice on salmon. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -Soap over tea pouches and cups in dry storage. **Corrected On-Site**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -Blue spray bottle on dish machine.
Food safety inspection conducted on 4/9/2025 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 8/27/2024
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -High temperature machine that is hitting correct temperature. Conveyor system not operating properly.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
- 25-32-4:Basic - Reuse of single-service or single-use articles. -Clean, washed tomatoes stored in original cardboard box.
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Stored on prep table. **Corrected On-Site**
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Employee handled raw beef and then continued working with other items. Manager coached. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Porterhouse 45f. Less than 4 hours.Manager rapid cooled. -Shrimp 50f, Chicken 49f. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Potato pull out drawer.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -At wait station.
Food safety inspection conducted on 8/27/2024 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).