OUTBACK STEAKHOUSE
Health inspection records show OUTBACK STEAKHOUSE in PALM BEACH GARDENS has 5 inspections with a food safety rating of 2.5/5. Recent inspections indicate some food safety concerns.
3161 Northeast 163rd Street
Florida, 33160
Miami-Dade County County
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection Date: 8/4/2025
Inspection #: Visit ID: 10877926
- 13-01-4:Basic - Employee with soiled clothing- employee with soiled apron; employee changed apron Corrected On-Site
- 08B-38-4:Basic - Food stored on floor-container of slushy drink on the floor in beer cooler; advised to store properly;
- 31B-04-4:Basic - No handwashing sign provided at a hand sink at the bar used by food employees.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner- sauce thawing at room temperature by three compartment sink Advised to move inside cooler or under running water
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Observed open pitchers of ice tea and water stored on the shelf on the hallway where customers pass by to the restrooms; advised to cover or store away from customers
- 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. Employee loading dirty dishes and unloading cleaned ones without changing gloves and washing hands before; manager educated; employee washed hands ; Corrected On-Site
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee constantly touching personal clothing while working with foods inside walk-in cooler ; manager educated to wash hands; employee washed hands Corrected On-Site
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- at cook line and expo line Advised to discard water
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed cooking oil stored in plastic bottle with label stating to be used in contact with chemicals only at grill station See Stop Sale;
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Nonfood-grade containers used for food storage - direct contact with food. Observed cooking oil stored in plastic bottle with label stating to be used in contact with chemicals only at grill station See Stop Sale;
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (51F - Cold Holding);in cooler at dessert station; food not prepared or portioned today; food left outside ; food out of temperature for approximately 30 minutes; Food moved inside cooler; Corrected On-Site
- 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut tomatoes (49F - Cooling)at 2:47 since 10:30 ; in ice bath at cook line; food never reached 41 F or below within 4 hours; See Stop Sale
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut tomatoes (49F - Cooling)at 2:47 since 10:30 ; in ice bath at cook line; food never reached 41 F or below within 4 hours; See Stop Sale
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance - some cutting boards at cook line
Inspection Date: 1/3/2025
Inspection #: Visit ID: 8849910
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- some coolers at cook line Repeat Violation
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink at dishwasher area not working/unable to dispense paper towels. Paper provided Corrected On-Site
Inspection Date: 8/5/2024
Inspection #: Visit ID: 8777702
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- some units at cook line;
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in walk-in freezer not all commercially packaged Reversed Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mach and cheese (50-41F - Cold Holding);in unit at cook line; food overstocked; not prepared or portioned today; food out of temperature for approximately 15 minutes; smaller portions made; **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pitcher of water inside HWS at servers area; removed Corrected On-Site
Inspection Date: 1/31/2024
Inspection #: Visit ID: 8478833
Inspection Date: 8/21/2023
Inspection #: Visit ID: 8376267
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pantry make table table - portioned blue cheese (56F - Cold Holding) 3:45 operator states portioned at 11:00am held over 4 hours in the upper unit of make table - see stop sale. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line small make table - cooked steak Mac pasta (47-51F - Cold Holding) removed from walk in at 3:00 pm at 38F - held in overfilled containers under 4 hours - operator moved to freezer. **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. pantry make table table - portioned blue cheese (56F - Cold Holding) 3:45 operator states portioned at 11:00am held over 4 hours in the upper unit of make table - see stop sale.