OUTBACK STEAKHOUSE
903 AIRPORT BLVD
Overall Food Safety Rating
★★★☆☆ (3.3/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 8/14/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
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. Chopped lettuce scoop handle stored inside lettuce.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing as evident by pieces of onion sitting in sink drain by cook line.
Food safety inspection conducted on 8/14/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 7/24/2024
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 7/24/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/17/2024
High Priority
1
Intermediate
2
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Highest temperature reached on inspector's high temperature holding thermometer was 151f. **Warning**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No device for establishment.
- 16-59-1:Intermediate - Warewashing machine not automatically dispensing the detergent. Upon inspection, detergent for dish machine empty. No refills for detergent available.
Food safety inspection conducted on 7/17/2024 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).
Inspection on 7/12/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in coolers on cook line, raw shrimp at 50f, chicken breast at 52f, ribs at 53f, salmon at 47f, all for 1 hour. Made in house ranch at 50f and sliced grape tomatoes at 52f for 2 hours. Manager applied ice bags to items to rapidly cool. Violation marked on inspections on 4/16/24 and 12/1/23. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-07-12: Upon callback, sliced grape tomatoes at 40f, made in house ranch 39f, salmon at 38f. All other items moved to hold in walk-in cooler: shrimp 39f, chicken breast 38f. Ribs unavailable upon callback. **Admin Complaint**
Food safety inspection conducted on 7/12/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 7/11/2024
High Priority
3
Intermediate
0
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold-like substance on interior door of ice bin. **Repeat Violation**
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Small bowl used for scoop in sauce in walk-in cooler.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Prime rib in walk-in cooler at 44f left Cook Cooling over night.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Prime rib in walk-in cooler at 44f left Cook Cooling over night.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in coolers on cook line, raw shrimp at 50f, chicken breast at 52f, ribs at 53f, salmon at 47f, all for 1 hour. Made in house ranch at 50f and sliced grape tomatoes at 52f for 2 hours. Manager applied ice bags to items to rapidly cool. Violation marked on inspections on 4/16/24 and 12/1/23. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Food safety inspection conducted on 7/11/2024 revealed 5 total violations (3 high priority, 0 intermediate, 2 basic).