OUTBACK STEAKHOUSE
1300 LINTON BLVD, Delray Beach FL 33444 · 561.272.7201
Last inspected Jun 3, 2026 · 8 visits since September 2023
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JUN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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....butter expired time was 3:07 pm at expo line. Manager stated that forgot to remove previous labeled. Manager removed label
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025060490 | Jul 21, 2025 | Sep 8, 2025 | $400 |
| 2--2025014700 | Jan 8, 2025 | May 6, 2025 | $200 |
Inspection history
8 visits, newest first
Jun 3, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 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...after few times heat strip got black.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...slice yellow cheese 46F, provolone cheese 45F in tall reach in cooler at kitchen. Food not prepped or portioned today, food being held less than 4 hours. Manager time marked.
Ceiling/ceiling tile shows damage or is in disrepair at dining area.
Objectionable odors in bar. of the establishment.
Jan 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit...portioned butter 78F at expo line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...garlic butter 61F, bacon butter 52F, honey butter 52F, whipped butter 57F, sour cream 49F shredded cheese 50F in ice bath cold hold well at expo line and cut lettuce 57F, cut tomatoes 50F in ice bath cold hold well at kitchen. Food not prepped or portioned today, food being held less than 4 hours. Manager time marked on food.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit...portioned butter 78F at expo line See stop sale issue. Employee discarded butter.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding melted butter 88F at cook line being held less than 2 hours. Cooke time marked on butter.
Jul 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor area(s) covered with standing water by the walk in freezer, office and dishwashing area.
Jul 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition.... Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit....portion butter at expo line, employee only changed the time without discarded food.
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...butter 53F, honey butter 55F, garlic butter 51F in ice bath at expo line, arugula 66F, cut lettuce 52F in ice bath at kitchen.... Slice cheese 63F flip top reach in cooler across from fryer at kitchen. Food not prepped or portion today food being held more than 4 hours...
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...butter 53F, honey butter 55F, garlic butter 51F in ice bath at expo line, arugula 66F, cut lettuce 52F in ice bath at kitchen.... Slice cheese 63F flip top reach in cooler across from fryer at kitchen. Food not prepped or portion today food being held more than 4 hours... stop sale issue. Employee discarded food..... Whipped butter 46F, cut lettuce 44F, French onion soup 45F in walk in cooler by the door. Food not prepped or portion today, food being held less than 4 hours, employee removed food to acceptable area in the 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....portion butter at expo line, employee only changed the time without discarded food.See stop sale. Employee discarded food after discussion.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....cooling rice 62F, cooling pasta 57F cooling onion soup 48F in walk in cooler with covered and stacked pan one another. Took another temperature about 30 minutes later,temperature was same as previous temperature. Employee uncovered food and removed to walk in freezer
Floor area(s) covered with standing water by the walk in freezer, office and dishwashing area.
In-use utensil mashed potatoes scoop used with moist food stored in top of the mashed potatoes container at hot holding area. Employee removed scoop.
Jan 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly...chlorine 00 ppm.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands...dishwasher handle solid utensils and then handle cleaned utensils without washing hands. Dishwasher washed hands after discussion.
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...portion blue cheese 51F, shredded cheese 45F in cold side line at kitchen, food not prepped or portion today food being held more than 4 hours,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...portion blue cheese 51F, shredded cheese 45F in cold side line at kitchen, food not prepped or portion today food being held more than 4 hours, stop sale issue. Employee discarded food, provolone cheese 51-45F over storing food in cold line side at kitchen, food being held less than 4 hours, employee removed some cheese and covered food.
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....butter expired time was 3:07 pm at expo line. Manager stated that forgot to remove previous labeled. Manager removed label
No chemical test kit provided when using sanitizer at warewashing machine..Chlorine
In-use utensil stored in standing water less than 135 degrees Fahrenheit...butter scoop stored 75F water at expo line. Employee removed
Jul 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked mushrooms (45F - Cooling); tw sets (includes cooked shrimp) (45F - Cooling) cooling in walk in cooler overnight, more than 6 hours.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked mushrooms (45F - Cooling); tw sets (includes cooked shrimp)(45F - Cooling) cooling in walk in cooler overnight, more than 6 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed soup (62F - Cold Holding) in kitchen thawing. As per manager, item was there about 1/2 hour. Manager started to heat product, corrected to 202F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked mushrooms (45F - Cooling); tw sets (45F - Cooling) in walk in cooler, cooling with lids on. Items did not reach 41F in less than 6 hours.
Handwash sink used for purposes other than handwashing. Observed spray bottle stored in hand wash sink at bar, employee removed.
In-use wet wiping cloth/towel used under cutting board.
Reach-in cooler interior/shelves have accumulation of soil residues. Salad plate cooler.
Feb 20, 2024Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...whipped butter 51F, garlic bacon butter 49F, honey butter 51F, cheese 50F, cut lettuce 49F, cut tomatoes 47F in ice bath cold well table across from clam shell grill at kitchen. And provolone cheese 53F, shredded cheese 45F in flip top reach salad in cooler, Food was not prep or portion today. Food being held less than 4 hours. Employee time marked.
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...portion butter at bread station, per manager food being held less than 4 hours. Manager discarded butter. Replace new butter with time marked.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection... observed rice 120 F at walk in cooler cooling stacked containers one another with covered. Took another temperature about 30 minutes later it was 117F. Employee uncovered food and separated containers.
Standing water in floor drain/floor drain draining very slowly...underneath triple sink.
Water draining onto floor surface from handwashing sink at server station.
Sep 8, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition.... Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit... portion butter no time marked at bread station.Per manager food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....blue cheese 49°, cut tomatoes 52°, shredded cheese 49°, sauce 50° flip top in reach in salad cooler at kitchen. Per manager food being held less than four hours. Employee covered food.... sauce 48°, sauce 50°, butter 51° in ice cold well at kitchen, per manager food being held less than 4 hours.Employee time marked.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit... portion butter no time marked at bread station.Per manager food being held more than 4 hours. See stop sale. Manager discarded butter.
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.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength...does not matching with color concentration chart.
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.