DirtyFLRestaurant Inspection Data

OUTBACK STEAKHOUSE

Health inspection records show OUTBACK STEAKHOUSE in PENSACOLA has 13 inspections with a food safety rating of 3.4/5. Food safety practices have remained consistent.

Last inspection: 5 months ago · 13 reports on file

903 AIRPORT BLVD

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 13 health inspection reports

All Inspection Reports

9/16/2025· 5mo ago

Visit ID: 10915301

Met Inspection Standards
  • N/A:No Violations Were Observed

5/14/2025· 10mo ago

Visit ID: 10838709

Met Inspection Standards
  • N/A:No Violations Were Observed

5/13/2025· 10mo ago

Visit ID: 10838551

Follow-up Inspection Required

2 high, 1 basic

  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk-in cooler door has exposed insulation.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler from previous day: Shrimp 45f, chicken 45f, Mac and cheese 48f, wings 46f, steak 48f, blue cheese 47f.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler from previous day: Shrimp 45f, chicken 45f, Mac and cheese 48f, wings 46f, steak 48f, blue cheese 47f. See stop sale. Warning

8/14/2024· 1y 7mo ago

Visit ID: 8856738

Met Inspection Standards

1 int, 1 basic

  • 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.

7/24/2024· 1y 7mo ago

Visit ID: 8831630

Met Inspection Standards
  • N/A:No Violations Were Observed

7/17/2024· 1y 7mo ago

Visit ID: 8830097

Follow-up Inspection Required

1 high, 2 int

  • 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.

7/12/2024· 1y 8mo ago

Visit ID: 8826474

Met Inspection Standards

1 high

  • 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

7/11/2024· 1y 8mo ago

Visit ID: 8826240

Follow-up Inspection Required

3 high, 2 basic

  • 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

4/22/2024· 1y 10mo ago

Visit ID: 8655500

Met Inspection Standards
  • N/A:No Violations Were Observed

4/17/2024· 1y 10mo ago

Visit ID: 8655283

Follow-up Inspection Required

1 high

  • 22-57-6:High Priority - - From initial inspection : 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. Dishmachine highest temperature achieved 148f. Operator began setting up 3 compartment sink and called in work order. Warning - From follow-up inspection 2024-04-17: Time extended to original callback date. **Time Extended**

4/16/2024· 1y 11mo ago

Visit ID: 8563637

Follow-up Inspection Required

3 high, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 05-11-4:Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Ambient air thermometer in walk-in cooler stored on cooler vent and not by door.
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 29-11-4:Basic - Water leaking from vents in walk-in cooler.
  • 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. Dishmachine highest temperature achieved 148f. Operator began setting up 3 compartment sink and called in work order. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken in reach in cooler at 60f for undetermined amount of time. Cheese on salad line at 44f for undetermined amount of time.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken in reach in cooler at 60f for undetermined amount of time. Cheese on salad line at 44f for undetermined amount of time. Ribs on cook line at 66f for 1.5 hours. Shrimp in walk-in cooler at 50f for 2 hours. Mixed vegetables in walk-in cooler at 48f for 1 hour. Repeat Violation Warning

12/8/2023· 2y 3mo ago

Visit ID: 8563492

Met Inspection Standards
  • N/A:No Violations Were Observed

12/1/2023· 2y 3mo ago

Visit ID: 8355071

Follow-up Inspection Required

2 high, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior walls of ice machine
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in dish room. Standing water present
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pasta 58f, ranch 60f, shredded cheese 56f 52f 53f, provolone 55f, cheddar cheese 58f, potato soup 60f, burgundy mushrooms 60f, prime rib 48f. All items in walk-in cooler overnight.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 58f, ranch 60f, shredded cheese 56f 52f 53f, provolone 55f, cheddar cheese 58f, potato soup 60f, burgundy mushrooms 60f, prime rib 48f. All items in walk-in cooler overnight. Warning