OUTBACK STEAKHOUSE
6266 LANTANA RD, Lake Worth FL 33463 · 561.963.7010
Last inspected Aug 20, 2026 · 11 visits since July 2023
DEC 24
JUL 25
JUL 25
SEP 25
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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... scoop butter 64F at expo line being held less than 4 hours. Manager time marked.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $2,300
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025052654 | Jul 1, 2025 | Aug 26, 2025 | $2,100 |
| 2--2024045418 | Jul 10, 2024 | Sep 19, 2024 | $200 |
Inspection history
11 visits, newest first
Aug 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority1 Intermediate1 Basic
What the inspector wrote — 8 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Cooked peppers at 2pm (45F cooling ) since 9am at 3:06pm 48F cooling product did not cool to 41F within 6 hours. See stop sale
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw shrimp, removed gloves, handled clean bottle with melted butter without washing hands first. Employee washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Fryer cooler Raw shrimp stored above cut mushrooms Walk in cooler Raw steaks stored above cooked ribs Operator stored properly both products
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. Walk in cooler Cooked peppers at 2pm (45F cooling ) since 9am at 3:06pm 48F cooling product did not cool to 41F within 6 hours. See stop sale
Show the remaining 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo side ice bath container overflow with Garlic butter 52F cold holding. Per operator stored for approximately 1 hour and not prepared or portioned today. Operator removed overstocked product and placed on walk in cooler
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. Cook line and expo butter, butter on bottles, butter balls, chimichurri. Per operator products stored for approximately 1 hour, operator timed marked
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler Deep cover container with Melted Butter at 2:16pm (101F cooling) since 2pm at 3;10pm ( 105F cooling.) at this rate product will not cool to 70F within 2 hours. Operator uncovered and moved to walk in freezer Walk in cooler Cooked peppers at 2pm (45F cooling ) since 9am at 3:06pm 48F cooling product did not cool to 41F within 6 hours. See stop sale
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Walk in cooler Observed cook-chill seal bags with potatoes soup and chili prepared and sealed on premises without any label of time and date preparation, per operator product prepared yesterday, operator dated and timed marked products
Sep 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw tune stored directly above tub of ice cream, discussed with operator who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw steak stored directly above cooked steak, discussed with operator who corrected storage of products.
Buildup of food debris/soil residue on equipment door handles. In kitchen salad station reach in cooler door gaskets and frame have build up of mold like residue, discussed with operator to clean and sanitize.
Floor area(s) covered with standing water. Dish washing area has large puddle of water on floor from leaking water pipe, discussed with operator to clean and sanitize floor.
Water leaking from pipe and/or faucet/handle. In kitchen water line under dish machine leaking water heavily on to floor, discussed with operator to repair water pipe.
Jul 14, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 14, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 3 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and without washing hands employee handled wrapped food product in walk in cooler, discussed with operator employee washed hands.
Live, small flying insects found At bar approximately 2 small live flying insects, discussed with operator to eliminate flies and clean and sanitize area. Approximately 23 small live flying insects in hallway leading to kitchen landing on photo poster board, and wall discussed with operator to clean and sanitize. In kitchen approximately 6 small live flying insects landing on wall and shelves at server expo station, discussed with operator to eliminate small flying insects and clean and sanitize areas. Approximately 5 small live flying insects in kitchen dish washing area, discussed with operator to eliminate flying insects and clean and sanitize areas.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler over stacked cooked ribs (50F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 3 hours discussed with operator who moved product to walk in freezer to rapid chill.
Jul 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 7 high priority.
7 High priority3 Intermediate0 Basic
Show 10 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Servers entering kitchen from customer dining room and without washing hands servers handled bread boards to serve bread to customers, discussed with operator who educated employees, employees washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and without washing hands employee handled container of slushee mix, discussed with operator employee washed hands.
Live, small flying insects found In kitchen approximately 4 live small flies at hand washing sink on wall. In kitchen approximately 1 live fly landing on steak seasoning shaker lid, discussed with operator who discarded seasoning and placed shaker to be washed and sanitized. In kitchen approximately 1 live fly at soda syrup storage rack. In kitchen approximately 2 live flies in dry storage landing on sealed boxes and wall. In kitchen approximately 2 live flies server expo station landing on bread serving boards, discussed with operator who removed bread boards to be washed and sanitized. Approximately 20 live flies in hallway leading to kitchen landing on photo poster board, discussed with operator to clean and sanitize. Discussed with operator to eliminate flies and clean and sanitize all areas.
Raw animal food stored in same container as ready-to-eat food. In reach in cooler metal pan containing plastic wrapped portioned raw tuna stored in same container as plastic bag of shredded cheese, discussed with operator who removed cheese from container.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler Raw tuna stored over cooked ground beef, discussed with operator who corrected storage of products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler spinach dip (47F - Cold Holding) per operator product not portioned or prepared today and removed from walk in cooler and place in holding unit approximately 30 minutes ago, operator chose to discard product. In walk in cooler Mac and cheese (47F - Cold Holding) per operator product not portioned or prepared today, operator unable to determine time out of temperature and chose to discard.
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 (Sink and Surface - 1000ppm+) discussed with operator who corrected solution you Sanitizer Bucket (Sink and Surface - 700ppm)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler plastic wrapped portions of steak Mac and cheese (49F - Ambient Cooling) at 11:30 since 10:30 to to 50F at 11:45, at this current rate of cooling products will not reach 41F within 4 hours, discussed with operator who moved product to walk in freezer to rapid chill.
Handwash sink missing in warewashing or food preparation area. Establishment has added smoothie mixing/dispensing machine directly inside customer entrance next to customer waiting/seating area. Operator stated smoothies are dispensed into glasses snd served to customers in waiting area, no additional hand washing sink, no plan review submitted or approved.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has added smoothie mixing/dispensing machine directly inside customer entrance next to customer waiting/seating area. Operator stated smoothies are dispensed into glasses snd served to customers in waiting area, no additional hand washing sink, no plan review submitted or approved.
Dec 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority3 Intermediate1 Basic
Show 9 findings ▾
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 handled visibly soiled dishes and without washing hands proceeded to take clean dishes from wash machine to stack and dry. Discussed with operator employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer pan of portioned raw chicken not commercially packaged stored over cheese sticks. Discussed with operator proper storage practices; operator moved cheese sticks to higher shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw steak stored over cooked boiled eggs; operator removed eggs.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Servers handled soiled plates while carrying into kitchen dropping off at dishwashing area and without washing hands touched clean glasses/plates of food while serving to customers. Operator discussed with employees who washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top at cook line portioned bags of cooked onions (52F - Cold Holding) per operator product not portioned or prepared today and held in unit for less then 4 hours; advised operator to remove top layer of bags and move to be re chilled. In pull our drawer under grill raw chicken (51F - Cold Holding) per operator product not portioned or prepared today and held in unit for less then 4 hours operator placed bag of ice to chill. On expo line house made chimichurri sauce with fresh garlic and oil (79F - Cold Holding) not prepared or portioned today operator stated product held at room temperature for 1 hour; operator stated product on time as a Public health control no time mark / not on written plan. Applied time mark and added to written plan. In ice bath sour cream (71F - Cold Holding) per operator product placed on ice bath less then 2 hours ago; operator moved to freezer to cool.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler cooked onion (55F - Cooling) At 3:20 since 12:30 to 54F at 3:45; cooked rice (54F - Cooling) at 3:20 since 45 mins to 54F at 3:45; at this current rate products will not cool to 41F within 6hours; advised operator to remove plastic wrap and lid to allow product to cool faster.
Handwash sink missing in warewashing or food preparation area. Establishment has added smoothie mixing/dispensing machine directly inside customer entrance next to customer waiting/seating area. Machine is tuned on filled with product and operational. Operator stated smoothies are dispensed into glasses snd served to customers in waiting area, no additional hand washing sink, no plan review submitted or approved.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has added smoothie mixing/dispensing machine directly inside customer entrance next to customer waiting/seating area. Machine is tuned on filled with product and operational. Operator stated smoothies are dispensed into glasses snd served to customers in waiting area, no additional hand washing sink, no plan review submitted or approved.
Employee preparing food in customer section of dining area. Establishment has added smoothie mixing/dispensing machine directly inside customer entrance next to customer waiting/seating area. Machine is tuned on filled with product and operational. Operator stated smoothies are dispensed into glasses snd served to customers in waiting area, no additional hand washing sink, no plan review submitted or approved.
Jul 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 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....ribs 69F, shredded cheese 50F, lobster meat 52F, slice cheese 58F, padta with scallops 63F in flip top reach in cooler between cooking equipment at kitchen. Food not prepped or portion today, (Per assistant manager food being held since 11 am ) food being held more than four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....ribs 69F, shredded cheese 50F, lobster meat 52F, slice cheese 58F, padta with scallops 63F in flip top reach in cooler between cooking equipment at kitchen. Food not prepped or portion today, (Per assistant manager food being held since 11 am ) food being held more than four hours. Stop sale issue. Manager discarded food....sour cream 47F, shredded cheese 49F in ice bath at cook line,expo line, food not prepped or portion today, food being held less than four hours. Manager discarded food.
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... scoop butter 64F at expo line being held less than 4 hours. Manager time marked.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....observed at 4:18 portion cheese 61F for potato toppings at flip top reach in cooler at front line at expo line. Took another temperature at 5 pm it was same temperature 61F. Food being held less than four hours.Manager discarded food.
In-use utensil stored in standing water less than 135 degrees Fahrenheit...scoop 67F by the scoop butter at wait station.
Nov 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate0 Basic
Show 6 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...Manager set up 3 compartment sink.
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..rib 61° in sauté reach in cooler between cooking equipment at kitchen. Rib being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit..rib 61° in sauté reach in cooler between cooking equipment at kitchen. Rib being held more than 4 hours. Stop sale issue. Employee discarded food.
Toxic substance/chemical improperly stored...bleach spray bottle stored by the syrup at bar. Manager moved bleach bottle
Handwash sink used for purposes other than handwashing...stored nozzle stored in hand washing sink at bar. Manager moved.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jul 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 1. ribs stored on line 47°F, overstocked in pan. Operator corrected to proper size pan. 2. Cheese stored on line over stocked 47°F. Operator removed excess.
Food-contact surface soiled with food debris, mold-like substance or slime. 1. Ice machine observed with build up. 2. Knife rack observed with build up.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed on top of cook line. Operator removed.
Hole in or other damage to wall. Observed in back kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed rust on reach in cooler shelves.
Single-service articles improperly stored in employee. rest room.
Walk in cooler vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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.