OUTBACK STEAKHOUSE
777 East Merritt Island Causeway
Florida, 32952
Brevard County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/8/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/8/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/7/2025
High Priority
3
Intermediate
1
Basic
5
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-07-5:Basic - Bathroom facility not clean. Toilet in employee bathroom
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceilings around pipes in electrical and water heaters rooms
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Electrical room door
- 36-22-4:Basic - Floor area(s) covered with standing water. Multiple areas throughout kitchen
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves are soiled
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 12 droppings found in dry storage room **Admin Complaint**
- 35A-18-4:High Priority - Rodent rub marks present along walls/ceilings. Electrical room
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose bib on wall of cook line
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date of last service on filters
Food safety inspection conducted on 4/7/2025 revealed 9 total violations (3 high priority, 1 intermediate, 5 basic).
Inspection on 11/13/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/13/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/12/2024
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. In dish area
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed live flying insects: Dish area 6 Mop sink 7 Cardboard/trash staging area 8 Silverware rolling station 9 Bar 10 Operator began using food safe spray during inspection **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In countertop holding well on cook line nearest dish side cut tomatoes (51F - Cold Holding); butter (54F - Cold Holding); cut lettuce (55F - Cold Holding) **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in dish area. Operator stocked **Corrected On-Site**
Food safety inspection conducted on 11/12/2024 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 9/30/2024
High Priority
3
Intermediate
1
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. 1 of 2 cooks put on beard restraint
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to whipped butter on service line. Scoop in standing water at 112°F. Operator discarded water. **Corrected On-Site**
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. To the right of time controlled service well below window. Operator changed water **Corrected On-Site** **Repeat Violation**
- 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At salad reach in cooler. Raw tuna stored in top drawer over strawberries. No physical barrier between drawers. Operator moved **Corrected On-Site**
- 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. In well on service side of line. Sour cream, shredded cheese, ranch, butter, etc.. operators is not discarding products at end of time limit. On counter across from service window. Whipped butter not discarded at end of time limit. Operator is changing time markings without discarding product. All products over 41°F at time of changing marking. Had managers review available TPHC procedures, both DBPR and Outback versions.
- 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. Operator is unable to provide proof of compliance for multiple employees
Food safety inspection conducted on 9/30/2024 revealed 6 total violations (3 high priority, 1 intermediate, 2 basic).