OUTBACK STEAKHOUSE
1892 UNIVERSITY DR, Coral Springs FL 33071
Last inspected Jul 30, 2025 · 5 visits since July 2023
JUL 23
MAR 24
SEP 24
FEB 25
JUL 25
— STEADY
5 inspections within 9 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sautéed station; chicken,raw (40-47F - Cold Holding) As per operator food not portioned or prepared today. In unit less than 4hrs. Observed food item partially under ice. Operator placed more ice on exposed chicken.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Jul 30, 2025Inspection 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
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sautéed station; chicken,raw (40-47F - Cold Holding) As per operator food not portioned or prepared today. In unit less than 4hrs. Observed food item partially under ice. Operator placed more ice on exposed chicken.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent accumulation of dust above expo line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed food debris in microwave, operator identified as chili.
Feb 12, 2025Inspection 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 ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Salmon (51F 1545pm to 50F 1610pm - Ambient Cooling since 1230). Individually wrapped salmon inside cooler would not reach 41 in cooler. Operator stored product in ice
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer fan unit and back walls.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board. Operator removed
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Multiple sanitizer buckets in establishment: Sanitizer Bucket (Quaternary 0ppm). Operator remade all of the sanitizer buckets to proper 100ppm
Sep 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Cold Table (left side); Butter (53F - Cold Holding); sour cream (53F - Cold Holding). Per operator foods not portioned or prepared today. In unit less than 4hrs. Observed food items overfilled. Operator adjusted to under fill line.
Mar 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Discussed with operator. Employee washed hands when returning to kitchen
Ice buildup in walk - in freezer, on condenser and in top right corner of unit.
Jul 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Main kitchen prep table at walk in cooler- observed employee take container to dish area, return to prep table change gloves no hand wash. Advised employee to wash hands. -cook line- observed employee touching raw chicken, changing gloves no hand wash.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee was unaware of proper cooking temperatures for chicken and seafood. Talked with manager about employee knowledge of proper internal cooking temperatures.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Main kitchen preparation area at walk in cooler- observed clean pots being stored not inverted on wall.
Floor area(s) covered with standing water. Observed in walk in cooler at walk in freezer door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Main kitchen cook line chicken prep station- observed gas line pipes with dust.
Standing water in bottom of reach-in-cooler. Cook line low bo cooler- observed standing water on cooler floor.
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.