OUTBACK STEAKHOUSE
2835 NE 8 ST, Homestead FL 33033
Last inspected Mar 3, 2026 · 8 visits since August 2023
JAN 24
NOV 24
APR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed portioned vegetables (78F - Cold Holding) at cook line. Manager discarded during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
What the inspector wrote — 4 findings
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked rice dated 02/23/26 on shelves at walk in cooler, operator discarded during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pasta (49F - Cold Holding) on rack at walk in cooler, as per operator establishment was receiving food delivery and door was opened. Operator discarded voluntarily cooked pasta container. Also observed cooked chicken breast (44F - Cold Holding) on shelves at walk in cooler, over 4 hours. Operator discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (49F - Cold Holding) on cart at walk in cooler, as per operator establishment was receiving food delivery and door was opened. Operator discarded voluntarily cooked pasta container. Also observed cooked chicken breast (44F - Cold Holding) on shelves at walk in cooler, over 4 hours. Operator discarded during inspection.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed not hot water on hand wash sink across expo area at kitchen area, as per operator work order is already placed.
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Water heater area not maintained clean and organized. Observed water heater room not organized.
Apr 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Employee reheated cooked mushrooms (154F - Reheating); not reaching minimum reheated temperature. Employee reheated again cooked mushrooms (167F - Reheating)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked mushrooms (119F - Hot Holding) at cook line, as per operator less than 2 hours. Employee proceeded to reheat food, cooked mushrooms (167F - Reheating)
Whole meat roast hot held at less than 130 degrees Fahrenheit. Observed roast prime rib (126F - Hot Holding) at cook line, as per operator less than 2 hours. Operator increased temperature at 140° F to reach minimum temperature.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Floor area(s) covered with standing water. Observed at walk in cooler, operator send someone to cleaned.
Jan 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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. Observed Cortez Brewer 09/07/21, Frank Rodriguez (hired 04/12/24), Jessica Triolet hired (04/12/25), Jennifer Joseph (hired 04/12/24), Kaitlin Del Valle ( hired 04/12/24), Kenneth Felipe (hired 11/20/21), Lawrence Michel ( hired 04/12/24), Mary Demauro (expired 06/13/24), Tavaris Coley (expired 06/26/16),
Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting near dish machine.
Reach-in cooler shelves with rust that has pitted the surface.
Nov 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority1 Intermediate12 Basic
Show 16 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. Observed Rice (51F - Cold Holding) inside the walk in cooler. As per operator, it was placed the previous day. Stop Sale Issued
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Rice (51F - Cold Holding) inside the walk in cooler. As per operator, it was placed the previous day. Stop Sale Issued
Toxic substance/chemical improperly stored. Observed sanitizer bucket stored on preparation table. Operator moved it.
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. Observed Cortez Brewer 09/07/21, Frank Rodriguez (hired 04/12/24), Jessica Triolet hired (04/12/25), Jennifer Joseph (hired 04/12/24), Kaitlin Del Valle ( hired 04/12/24), Kenneth Felipe (hired 11/20/21), Lawrence Michel ( hired 04/12/24), Mary Demauro (expired 06/13/24), Tavaris Coley (expired 06/26/16),
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Observed foam cup used as scoop in seasoning container.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food container stored inside reach in cooler in back of kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed IPad stored on green cutting board on kitchen. Operator removed.
Employee with no beard guard/restraint while engaging in food preparation. Observed employee preparing food with no beard guard.
Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation with no hair restraint.
Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting near dish machine.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between wall and knife holder.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed foam cup stored above salt container.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottle stored in reach in cooler near walk in cooler.
Reach-in cooler shelves with rust that has pitted the surface.
Soiled dry wiping cloth in use. Observed soiled dry wiping cloth stored on red cutting board. Employee removed it.
Jan 27, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 26, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 6 high priority.
6 High priority0 Intermediate1 Basic
Show 7 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed chicken breast (146F - Cooking); plated, employee moved back chicken to flat grill for proper cooking temperature. chicken breast (178F - Cooking)
Raw animal food stored over/not properly separated from ready-to-eat food. Observed seared salmon stored above cooked rice in rack inside walk in cooler. Manager stored properly during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed portioned vegetables (78F - Cold Holding) at cook line. Manager discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (54F - Cold Holding) at reach in cooler at cook line, as per Manager less than 1 hour, Manager moved food to walk in cooler.
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 portioned vegetables (78F - Cold Holding) at cook line. Manager discarded during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked mushrooms (76F - Hot Holding) in warmer at cook line, less than 25 minutes, Employee proceeded to reheat food.
Employee with no beard guard/restraint while engaging in food preparation. Observed employee at cook line.
Aug 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
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. Observed cooked vegetables at the cook line, as per Kitchen Manager less than 1 hour, Manager dated during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 89° F at the cook line, KM discarded and replaced with hot water at 135° F during inspection.
Wiping cloth sanitizing solution stored on the floor. Observed at the cook line, KM stored properly during inspection.
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.