OUTBACK STEAKHOUSE
2725 S UNIVERSITY DR, Davie FL 33328 · 954-233-6620
Last inspected Feb 17, 2026 · 8 visits since January 2024
JUN 24
DEC 24
MAR 25
OCT 25
FEB 26
▼ IMPROVING
5 inspections trending up, 20 points better than where it started.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Honey butter in expo line with time mark that exceeds 4 hours. Honey butter held in expo line less than 3 hours ago. Operator corrected time marking during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Feb 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Metal stem-type thermometer soiled. Them of provided thermometer contains food debris. Operator cleaned
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in kitchen cold rail
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment in kitchen soiled with grease and food debris
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath at cook line, shredded lettuce (45F - Cold Holding). Per manager portioned and in unit approximately 2 hours from open. Employee replaced ice in unit and removed lettuce to reach in to rechill.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At sink by dish machine due to stripped faucet.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on shelf above boxed soda syrups and oil containers. Manager removed jacket to office.
Faucet/handle missing/damaged at plumbing fixture. Hot water faucet at dish machine hand wash sink stripped.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cook line sanitizer bucket reading 0ppm quaternary. Employee remade to proper 200ppm quaternary.
Mar 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. in walk in cooler, open cases of raw bacon and pork chops on bottom shelf under open cases of raw steaks - some mechanically processed. Manager moved pork to shelf with raw seafood items.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle at mop sink. Employee marked bottle as cleaner.
Ice buildup in reach-in freezer/cooler and/or walk-in freezer/cooler. Ice buildup around cooling unit in bottom of cookline right cold unit.
Working containers of food removed from original container not identified by common name. Squeeze bottle of water and pour bottles of oil and vinegar at cookline not labeled. Employee added labels.
Dec 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle at hostess stand.
Ice buildup in reach-in freezer/cooler and/or walk-in freezer/cooler. Cold unit at left end of cooling has heavy ice buildup around cooling unit inside machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container of utensils in standing water 82F on grill at left end of cook line. Employee increased fire to raise temperature to above 135F.
Working containers of food removed from original container not identified by common name. Spray bottle of oil at cook line not labeled. Employee added label.
Jun 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate6 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo line;Glass Front sliding door cooler; blend cheese (61F cold holding )sour cream (66F cold holding ). Foods held longer than 4 hours ago per operator. Foods not prepared or portioned today. Per manager, unit is in disrepair. Operator placed items in cooler not knowing it was turned off.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo line;Glass Front sliding door cooler; blend cheese (61F cold holding )sour cream (66F cold holding ). Foods held longer than 4 hours ago per operator. Foods not prepared or portioned today. Per manager, unit is in disrepair. Operator placed items in cooler not knowing it was turned off. See stop sale
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Honey butter in expo line with time mark that exceeds 4 hours. Honey butter held in expo line less than 3 hours ago. Operator corrected time marking during inspection.
Bowl or other container with no handle used to dispense garlic sauce in cook line. Operator discarded 2 ounce cup.
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. Glass front cooler in expo line not keeping temperature under 41 F or below at time of inspection. Observed Unit turned off at time of inspection and Foods being held in unit. Per manager, equipment in disrepair and will be removed from establishment.
Employee with no beard guard/restraint while engaging in food preparation. Observed cook on cookline without a beard guard. Operator provided
Floor soiled/has accumulation of debris inside walk in freezer. Operator cleaned during inspection.
Food storage container/container lid cracked or broken. Food storage lids in disrepair on rack in storage area opposite of walk in freezer. Operator discarded
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep station in cook line. Operator moved to sanitizer solution
Jan 31, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable.
Floor tile chipped / broken or in disrepair next to fryer by breading station in cook line.
Jan 30, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top / Reach in cooler next to oven in cook line, Mac and cheese 47F cold holding, blend cheese 45F cold holding, raw salmon 47F cold holding, raw shrimp 47F cold holding. Foods pulled from walk in cooler less than 2 hours ago. Chef placed foods on ice to quick chill. Foods not prepared or portioned today.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook unable to answer cooking temperature for well done steak. Educate operator, emailed cooking temperature flier
Cutting board has cut marks and is no longer cleanable.
Floor tile chipped / broken or in disrepair next to fryer by breading station in cook line.
Jan 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1.Trauslen reach in cooler; raw beef burger patties (44F- Cold Holding) less than 4 hours ago on lower reach in cooler. Observed air vent blocked. Operator placed beef burger patties on ice to quick chill. Foods not prepared or portioned today.
Cutting board has cut marks and is no longer cleanable.
Employee wearing jewelry( wrist watch) other than a plain ring on their hands/arms while preparing food. Operator removed watch
Floor tile chipped / broken or in disrepair next to fryer by breading station in cook line.
Interior of ovens has accumulation of black substance/grease/food debris in cook line.
Marked exit/path to marked exit blocked. For reporting purposes only. Card board boxes blocking exit door. Operator moved boxes
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.