OUTBACK STEAKHOUSE
3664 W HILLSBORO BLVD, Deerfield Beach FL 33442
Last inspected Aug 26, 2026 · 11 visits since July 2023
JUN 25
SEP 25
FEB 26
AUG 26
AUG 26
— STEADY
5 inspections within 14 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. Two draw cooler at chicken (48-50F - Cold Holding), manager discarded chicken. And b put out of order sign on unit.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 26, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
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. See stop sale. Butter not time stamped. Manager stated items was just done less than thirty minutes. Dated butter
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Dishwasher heat disc off by more than 3 degrees
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage cup on prep table. Manager discarded
Equipment and utensils not properly air-dried - wet nesting. Pans being stacked wet
Show the remaining 1 finding ▾
Presetting of unwrapped silverware and/or tableware outdoors.
Aug 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels being used as a food liner. Manager removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two draw cooler at chicken (48-50F - Cold Holding), manager discarded chicken. And b put out of order sign on unit.
Microwave missing fan guard cover/splatter shield. Fan guard missing in microwave, chef replaced fan guard
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup drink above food preparation table. Chef discarded cup
Equipment and utensils not properly air-dried - wet nesting. Metal pots and pans being stacked wet
Feb 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Handwashing sink had spoons s oops and spatula in sink, chef removed all items
No paper towels or mechanical hand drying device provided at handwash sink. All paper towels at handwashing sink on cook line completely soaked, Chef removed wet paper towels and replaced with dry paper towels
No handwashing sign provided at a hand sink used by food employees. No soap at handwashing sink on cook line, Chef refilled soap
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two draw cooler on cook line at Cooked ribs; (46F - Cold Holding); shrimp (47F - Cold Holding), manager put ice bags on items and called for maintenance
Microwave missing fan guard cover/splatter shield. I to wave at cook line missing fan guard.
Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Manager labeled bottle.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table. Employee discarded cup.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. Employee removed cell phone
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at cook line handwashing sink at cook line.
Jun 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Napkins being used instead of paper towels. Manager removed napkins and replaced with paper towels
No soap provided at handwash sink. No soap at handwashing sink on cook line. Manager filled soap
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in standing water on cook line. Manager removed items to dishwasher
Apr 28, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Open air cooler on cook line at Cheese; (49F - Cold Holding); yellow cheese (49F - Cold Holding), chef moved items to freezer to cool quickly item were put on line after lunch, approximately 2 hours.
Working containers of food removed from original container not identified by common name. Oil in spray bottle not labeled. Manager labeled bottle
Feb 27, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No soap provided at handwash sink. No soap at handwashing sink at cook line. Manager filled soap
Working containers of food removed from original container not identified by common name. Flour containers not labeled. Manager labeled items
Nov 4, 2024Inspection Completed - No Further ActionComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Chef removed utensils
Aug 1, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese bacon mix (54°F - Cold Holding) being held at room temperature next to ice bath. Operator states item has been on line for less than 1 hour. Operator moved to ice bath
Dead roaches on premises. 1 dead roach observed in 2 drawer reach in right side cook line. Operator removed cleaned and sanitized
Floor soiled/has accumulation of debris. Observed under cook line equipment
Interior of oven/microwave has accumulation of black substance/ food debris. Oven interior soiled, microwave on cook line interior soiled. Operator cleaned and sanitized microwave
Jul 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw ready to eat animal food stored over/not properly separated from ready-to-eat food. Seared tuna stored above cheese in left side cook line cooler. Operator reorganized
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. French onion soup 11:30 (115°F - Cooling); French onion soup 12:05 (106°F - Cooling) item being cooled from 135°F-41°F. Item being cooled at room temperature on prep table. Operator moved to walk in cooler. Discussed proper cooling with operator
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.