OUTBACK STEAKHOUSE
1801 SE 10 AVE, Fort Lauderdale FL 33316 · 954.523.5600
Last inspected Jan 6, 2026 · 8 visits since December 2023
MAR 24
JUL 24
DEC 24
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed grilled onions, and steak butter using time as a public health control, 4 hour limit exceeded. Operator discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023039351 | Jun 28, 2023 | Aug 16, 2023 | $200 |
| 2--2018045437 | Aug 14, 2018 | Sep 20, 2018 | $200 |
Inspection history
8 visits, newest first
Jan 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (102F - Hot Holding)at cook line. Operator unsure how long mashed potatoes were out of temperature. Operator discarded. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Traulsen cooler// raw steak (50F - Cold Holding); raw filet mignon (47F - Cold Holding); raw steak medallions (46F - Cold Holding) at cook line. Per operator, foods not prepped or portioned today; foods out of temperature for approximately 2 hours. Operator put foods inside walk in freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Observed mashed potatoes (102F - Hot Holding)at cook line. Operator unsure how long mashed potatoes were out of temperature. Operator discarded. Stop sale. 2) Observed mashed potatoes (100F - Hot Holding) at steam well. Per operator, food out of temperature for approximately 30 minutes. Operator put food on stove to reheat to 165F for hot holding. Corrective action taken.
Floor area(s) covered with standing water. Observed standing water on floor inside walk in cooler. Employee removed water.
Jul 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Employee with ineffective hair restraint while engaging in food preparation. Observed in kitchen, employee's hair restraint not effective for long hair. Employee's hair came in contact with food during prep, with hair restraint on. Educated employee on proper hair restraints.
Floor area(s) covered with standing water. Observed standing water on floor in dish wash area and in front of dry storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease on hood panels at cook line and above deep fryers, in kitchen.
Raw fruits/vegetables not washed prior to preparation. Observed employee did not wash head of lettuce, after food came in contact with employees's hair and shirt, prior to prep. Educated employee on proper food handling. Employee cleaned lettuce.
Dec 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (46F - Cold Holding); raw shrimp skewers (45F - Cold Holding); cooked pasta (46F - Cold Holding) inside single door flip top cooler at cook line. Per operator, foods not prepped or portioned today; foods stored inside cooler for approximately 3 hours. Operator put foods on ice to quick chill.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Sink and Surface 800ppm) at cook line.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (46F - Cold Holding); raw shrimp skewers (45F - Cold Holding); cooked pasta (46F - Cold Holding) inside single door flip top cooler at cook line. Per operator, foods not prepped or portioned today; foods stored inside cooler for approximately 3 hours. Operator put foods on ice to quick chill.
Jul 8, 2024Inspection Completed - No Further ActionComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed grilled onions, and steak butter using time as a public health control, 4 hour limit exceeded. Operator discarded.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed grilled onions, and steak butter using time as a public health control, 4 hour limit exceeded. Operator discarded.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.