Outback Steakhouse

Last inspected: Apr 14, 2026

Score

Medium Risk

Outback Steakhouse has been inspected five times since 2025. Outback Steakhouse was last inspected on Apr 14, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.

The trend has not been favorable, with the count rising from four to five between inspections. The inspection history reads as standard for a restaurant of this size.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Apr 14, 2026

Food Service Establishment Inspection

2 critical violations. 1 major violation. 2 minor violations.

View 5 violations

Proper cold holding temperatures

Inspector notes: There was 4 lbs of both house ranch and blooming onion sauce in an low ice bath in the sever area. Both items were temping 55F and were placed in the WIC to rapidly cool the items.

Food-contact surfaces: cleaned and sanitized

Inspector notes: The dish machine does not reach a sanitizing temperature of 160F. The establishment will wash in the dish machine and dip sanitize in the 3 comp sink.

Plumbing installed; proper backflow devices

Inspector notes: The drinking water faucet in the server area is continuously dripping. The sprayer in the warewashing area is continuously leaking.

Contamination prevented during food preparation, storage and display

Inspector notes: There is employee drink stored food prep surface. COS by the employee relocating the drink.

Nonfood-contact surfaces clean

Inspector notes: The reach in freezer is soiled with food debris on the inside. The non food contact portion of the standing mixer is heavily soiled with food debris.

Jan 16, 2026

Food Service Establishment Inspection

No violations found.

100

Dec 3, 2025

Food Service Establishment Inspection

1 critical violation. 1 major violation. 5 minor violations.

View 7 violations

Proper cooling time and temperature

Inspector notes: (OUT) Cooked fettuccine in walk-in cooler, prepared previous day, temped at 45 degrees. Product did not reach 41 degrees within 6 hour time frame. Product was in covered plastic container. Improper cooling. CA- no temperature logs available, embargoed approximately 10 lbs cooked pasta. Educated on cooling process and methods. Discussed proper venting of product, use of ice bath, and 6 hour parameter.

Proper cooling methods used; adequate equipment for temperature control

Inspector notes: Observed cooked noodles cooling in walk-in cooler in covered container, improper cooling method. Discussed proper venting, PIC intervened by removing lids to product. Within proper time parameters.

In-use utensil; properly stored

Inspector notes: In-use knives stored between table crevice, improper storage of in-use utensils

Nonfood-contact surfaces clean

Inspector notes: Dust build up on monitors above cook line

Personal cleanliness

Inspector notes: Observed 2 employees on cook line with long beards not shielded

Contamination prevented during food preparation, storage and display

Inspector notes: Employee's open container drink stored on prep table, contamination

Food properly labeled; original container, required records available

Inspector notes: Brown powder substance in large bulk container in dry storage not labeled

Nov 5, 2025

Food Service Establishment Inspection

No violations found.

100

Nov 5, 2025

Food Service Establishment Inspection

No violations found.

100

Frequently Asked Questions

When was Outback Steakhouse last inspected?

The most recent health inspection at Outback Steakhouse on file is from Apr 14, 2026. The public record contains five inspections in total.

Has Outback Steakhouse's inspection record improved over time?

No. Recent inspections at Outback Steakhouse have flagged more violations than earlier ones, ticking from about four per visit to around five more recently.

What does a medium risk rating mean?

A medium risk rating at Outback Steakhouse means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.

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