OUTBACK STEAKHOUSE
135 E GRANADA BLVD
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 5/9/2025
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -interior of potato oven
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. -fryer cooler Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -ware washing area -wall soiled behind 3 compartment sink
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. -by hose at ware washing area -under 3 compartment sink - employee clean
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -build up of of grease on potato trays
Food safety inspection conducted on 5/9/2025 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 11/12/2024
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 29-11-4:Basic - Water leaking from pipe under sink next to dish machine.
- 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. -cooked shrimp and mushrooms at 68°f in reach in cooler. In cooler overnight.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked shrimp and mushrooms at 68°f in reach in cooler. In cooler overnight.
Food safety inspection conducted on 11/12/2024 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).
Inspection on 4/10/2024
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. -disrepair underneath hand sink inside warewashing area
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -regrouting in progress on floor
- 03C-75-5:High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. -salmon ordered fully cooked 84F, cook placed back onto cook top to reach above 145F in middle Corrected On-Site
Food safety inspection conducted on 4/10/2024 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 11/8/2023
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -bulk salad container, lowboy across from oven Corrected On-Site
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -handwash sink in bar
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. -zep spray bottle, manager stated delivered as empty bottles used for spraying steak butter. Operator could not provide proof of food grade construction/materials.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -au jus, clarified butter 120-126F inside steam table less than 2 hours. Manager replaced **Corrective Action Taken**
Food safety inspection conducted on 11/8/2023 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).