DirtyFLRestaurant Inspection Data

OUTBACK STEAKHOUSE

11101 Southern Boulevard
Florida, 33411
Palm Beach County County

Overall Food Safety Rating

★★★½☆ (3.7/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 7/2/2025

Inspection #: Visit ID: 10982464

  • N/A:No Violations Were Observed

Inspection Date: 7/2/2025

Inspection #: Visit ID: 10884743

  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At walk in cooler - opened bottle of water from employee- store above food- operator removed. Corrected On-Site
  • 35A-02-7:High Priority - Live, small flying insects found At back dry storage room- approximately 25 small flying insects landing on containers of food and single service items. At back prep area- approximately 10 small flying insects landing on walls and above prep counter. At dishwashing area - approximately 5 small flying insects landing shelf with clean dishes and wall above dish machine. At cookline area- approximately 3 small flying insects landing on storage shelf with clean drink pitchers. At bar area in dining room- approximately 5 small flying insects landing on bar shelf near bottle of liquor. At hallway leading into kitchen approximately 8 small flying insects landing on wall. At to-go / pick up area approximately 3 small flying insects landing on wall and shelf with single service articles.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- operator provided.

Inspection Date: 1/3/2025

Inspection #: Visit ID: 8886847

  • 36-34-5:Basic - Ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. At server station - coffee filters not covered/ protected- operator covered. Corrected On-Site
  • 22-51-5:High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. Triple Sink (Sink&Surface - 800PPM- corrected to 700PPM) Corrected On-Site

Inspection Date: 9/11/2024

Inspection #: Visit ID: 8746657

  • 32-12-5:Basic - Covered waste receptacle not provided in womens employee bathroom.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table near cookline- French onion soup 122-127F- hot holding- food out of temperature for 20 minutes- operator placed to be reheated on stove. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink near server station counter- no paper towels- operator provided Corrected On-Site

Inspection Date: 3/25/2024

Inspection #: Visit ID: 8639208

  • N/A:No Violations Were Observed

Inspection Date: 3/22/2024

Inspection #: Visit ID: 8477332

  • 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. In walk cooler fettuccini pasta (55F - Cooling)@1:25pm since 12:25pm 53F @ 2:50pm- stored in large quantity, stacked and covered. At current rate of cooling, food will not reach 41F. Operator put in freezer to quick chill **Corrective Action Taken** Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken, changed gloves without washing hands. Informed operator, employee washed hands, Corrected On-Site Warning
  • 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. At cook fry station raw chicken breast (55F - Cold Holding); seasoned chicken (55F - Cold Holding); coconut shrimp (55F - Cold Holding); raw chicken tenders (55F - Cold Holding); seasoned shrimp (55F - Cold Holding); Food not prepared or portioned today- food out of temperature overnight. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook fry station- raw chicken breast (55F - Cold Holding); seasoned chicken (55F - Cold Holding); coconut shrimp (55F - Cold Holding); raw chicken tenders (55F - Cold Holding); seasoned shrimp (55F - Cold Holding); Food not prepared or portioned today- food out of temperature overnight. See stop sale. At expo table low boy honey butter spread (55F - Cold Holding). Food not prepared or portioned today. Item is being moved in and out of cooler for service- food out of temperature for 2.5 hours- operator discarded. Warning
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Prepped cooked rice not time marked. Operator placed time mark sticker for 1 hour remaining. Corrected On-Site Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at handwashing sink in bar area. Operator provided soap. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with pink chemical like substance unlabeled. Operator disposed bottles. Corrected On-Site Warning

Inspection Date: 8/18/2023

Inspection #: Visit ID: 8363796

  • N/A:No Violations Were Observed