OUTBACK STEAKHOUSE
903 AIRPORT BLVD, Pensacola FL 32504 · 850-432-2800
Last inspected Aug 12, 2026 · 17 visits since December 2023
AUG 24
MAY 25
SEP 25
MAR 26
AUG 26
— STEADY
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Prime rib in walk-in cooler at 44f left Cook Cooling over night.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2024042533 | Jul 11, 2024 | Sep 19, 2024 | $200 |
Inspection history
17 visits, newest first
Aug 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Cold holding equipment not maintained in good repair. Upon inspection, walk-in freezer is not working properly. Per manager, repairs are scheduled for today or tomorrow. Walk-in freezer truck is in use until repairs can be made.
Plumbing system in disrepair. Dishmachine leaking water from front edges.
Mar 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 23, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On salad line for 45 minutes: sliced grape tomatoes 50f, and spinach dip 48f. In walk-in cooler, items with temperatures out determined to be less than 4 hours: cooked balsamic onions 52f, shrimp 54f, chicken 48f, steak 47f.
Mar 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On salad line for 45 minutes: sliced grape tomatoes 50f, and spinach dip 48f. In walk-in cooler, items with temperatures out determined to be less than 4 hours: cooked balsamic onions 52f, shrimp 54f, chicken 48f, steak 47f.
Sep 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
May 14, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 13, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk-in cooler from previous day: Shrimp 45f, chicken 45f, Mac and cheese 48f, wings 46f, steak 48f, blue cheese 47f.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler from previous day: Shrimp 45f, chicken 45f, Mac and cheese 48f, wings 46f, steak 48f, blue cheese 47f. See stop sale.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk-in cooler door has exposed insulation.
Aug 14, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink used for purposes other than handwashing as evident by pieces of onion sitting in sink drain by cook line.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Chopped lettuce scoop handle stored inside lettuce.
Jul 24, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 17, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Highest temperature reached on inspector's high temperature holding thermometer was 151f.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No device for establishment.
Warewashing machine not automatically dispensing the detergent. Upon inspection, detergent for dish machine empty. No refills for detergent available.
Jul 12, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in coolers on cook line, raw shrimp at 50f, chicken breast at 52f, ribs at 53f, salmon at 47f, all for 1 hour. Made in house ranch at 50f and sliced grape tomatoes at 52f for 2 hours. Manager applied ice bags to items to rapidly cool. Violation marked on inspections on 4/16/24 and 12/1/23.
Jul 11, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Prime rib in walk-in cooler at 44f left Cook Cooling over night.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Prime rib in walk-in cooler at 44f left Cook Cooling over night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in coolers on cook line, raw shrimp at 50f, chicken breast at 52f, ribs at 53f, salmon at 47f, all for 1 hour. Made in house ranch at 50f and sliced grape tomatoes at 52f for 2 hours. Manager applied ice bags to items to rapidly cool. Violation marked on inspections on 4/16/24 and 12/1/23.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold-like substance on interior door of ice bin.
Bowl or other container with no handle used to dispense food. Small bowl used for scoop in sauce in walk-in cooler.
Apr 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 17, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishmachine highest temperature achieved 148f. Operator began setting up 3 compartment sink and called in work order.
Apr 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishmachine highest temperature achieved 148f. Operator began setting up 3 compartment sink and called in work order.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken in reach in cooler at 60f for undetermined amount of time. Cheese on salad line at 44f for undetermined amount of time.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken in reach in cooler at 60f for undetermined amount of time. Cheese on salad line at 44f for undetermined amount of time. Ribs on cook line at 66f for 1.5 hours. Shrimp in walk-in cooler at 50f for 2 hours. Mixed vegetables in walk-in cooler at 48f for 1 hour.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ambient air thermometer not located in the warmest part of the cold holding unit. Ambient air thermometer in walk-in cooler stored on cooler vent and not by door.
Ice buildup in walk-in freezer.
Water leaking from vents in walk-in cooler.
Dec 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pasta 58f, ranch 60f, shredded cheese 56f 52f 53f, provolone 55f, cheddar cheese 58f, potato soup 60f, burgundy mushrooms 60f, prime rib 48f. All items in walk-in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 58f, ranch 60f, shredded cheese 56f 52f 53f, provolone 55f, cheddar cheese 58f, potato soup 60f, burgundy mushrooms 60f, prime rib 48f. All items in walk-in cooler overnight.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior walls of ice machine
Floor tiles missing and/or in disrepair. Floor tiles missing in dish room. Standing water present
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.