OUTBACK STEAKHOUSE
9975 TRIANGLE BLVD, Naples FL 34113 · 239-732-1351
Last inspected Aug 20, 2026 · 9 visits since July 2023
NOV 24
MAY 25
SEP 25
FEB 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer cooler in the center of the cool line. Poultry (45F - Cold Holding). Operator iced the chicken fir rapid cooling.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training expired for Kristal A and Brayden R.
Aug 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the under counter cooler beneath the salamander Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the under counter cooler beneath the salamander beef quesadilla (53F - Cold Holding); chicken quesadillas (53F - Cold Holding); roast beef (60F - Cold Holding); salmon (52F - Cold Holding); shredded mixed cheese (57F - Cold Holding); cooked onions (57F - Cold Holding); sliced cheddar (48F - Cold Holding); cit tomatoes (52F - Cold Holding); Beef (51F - Cold Holding); chicken (50F - Cold Holding); beef kabobs (50F - Cold Holding). See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the under counter cooler beneath the salamander beef quesadilla (53F - Cold Holding); chicken quesadillas (53F - Cold Holding); roast beef (60F - Cold Holding); salmon (52F - Cold Holding); shredded mixed cheese (57F - Cold Holding); cooked onions (57F - Cold Holding); sliced cheddar (48F - Cold Holding); cit tomatoes (52F - Cold Holding); Beef (51F - Cold Holding); chicken (50F - Cold Holding); beef kabobs (50F - Cold Holding). See stop sale.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training expired for Kristal A and Brayden R.
Bowl or other container with no handle used to dispense food. There is a cup with no handle inside a container of wing sauce. Operates discarded the wing sauce and handle less cup.
Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice around the freezer door.
Feb 9, 2026Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer cooler in the center of the cool line. Poultry (45F - Cold Holding). Operator iced the chicken fir rapid cooling.
Handwash sink not accessible for employee use at all times. The handwashing sink in the dishwasher area is blocked by a cart of clean utensils. Operator moved the cart.
Sep 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the over, under reach in cooler on the cook line raw lobster is stored under raw ground beef. Operator moved items to proper storage order.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In the walkin cooler salmon (44F - Ambient Cooling). Per tag the salmon was cut 3 hours and 50 minutes prior. Operator moved the salmon to the walk in freezer.
No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink by the fry station. Operator refilled the towel dispenser.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training for Denis Rowe is expired.
Equipment in poor repair. The door gaskets on the over, under reach in cooler on the cook line are torn.
Wet wiping cloth not stored in sanitizing solution between uses. There are multiple wet wiping towels in the back kitchen not stored in sanitizer solution. Operator moved wet towels to the laundry.
May 13, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler raw ground beef stored above raw lobster. Operator moved items to proper storage order.
Nov 20, 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 ▾
Equipment in poor repair. The door gaskets on the two door reach in cooler in front of the cook line is damaged.
Jul 18, 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 ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the upright reach in cooler by the dish station raw ground beef is stored over-raw lobster, raw scallops and raw shrimp. Operator moved items to proper storage order.
Working containers of food removed from original container not identified by common name. There is a unlabeled bin of sugar in the back kitchen.
Jan 29, 2024Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the top reach in cooler in front of the deep fryer cut lettuce (49F - Cold Holding), less than 4 hours. Operator moved the cut lettuce to the walk-in cooler.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food safety training for Katue shows as expired.
In-use knife/knives stored in cracks between pieces of equipment. Operator removed the knife.
Silverware/utensils stored upright with the food-contact surface up. In the service area by the ice machine.
Jul 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the over under reach in cooler in front of the dish pit, raw hamburger is stored over ready to eat snow crab kegs. Operator,oved items to proper storage order.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the over under reach in cooler in front of the dish pit, raw hamburger is stored over raw lobster tails. Operator moved items to proper storage order.
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. Sanitizer Bucket (1130ppm), per manufacturer's guidelines concentration should be 500ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the nozzle of the soda gun at the entrance to the bar.
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.