OUTBACK STEAKHOUSE
10933 N MILITARY TRL UNIT #116, Palm Beach Gardens FL 33410 · 561.625.0793
Last inspected Jul 21, 2026 · 8 visits since August 2023
AUG 24
JAN 25
AUG 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in beer cooler at bar spoiled with accumulation of black/green slime like residues, discussed with operator to clean and sanitize interior.
★ 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 |
|---|---|---|---|
| 2--2023012855 | Jan 30, 2023 | Mar 30, 2023 | $200 |
Inspection history
8 visits, newest first
Jul 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
No toilet provided in bathroom. In employee bathroom in back of kitchen toilet removed, discussed with operator to replace toilet.
Jul 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 10 high priority.
10 High priority7 Intermediate2 Basic
Show 19 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Employee removed chicken (157F - Cooking) from grill to serve to customer, discussed proper cooking temperature with chef, product placed back on grill to finish cooking to 172F.
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. Bar Dishwasher (Chlorine 0ppm) discussed with operator to correct to 100ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken and without washing hand employee handled bag of cooked pasta, discussed with employee who washed hands.
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. Dishwasher (Temperature 145F) ran multiple times operators sticker failed to turn black, and thermometer reached max temp 145F, Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw steak stored above vegetables, discussed with operator who corrected storage of products. Raw steak over cooked steaks, discussed with operator who corrected storage of products.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment conducts cook chill of potato soup, establishment holding product for more than 48 hours with no approved Haccp plan, product prepared Friday 7/10 @ 10:18am, discussed with operator see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler sliced cheese (49F - Cold Holding) per operator product to portioned or prepared today and held in unit for approximately 3 hours, operator chose to discard. In reach in cooler at fry station raw shrimp (46F - Cold Holding) per operator product held in unit for approximately 3 hours, discussed with operator who placed product in another 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. See stop sale. At cook line butter held on time is a public health control with no label on container, discussed with operator who labeled container.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At dish washing area and mop sink hose Bibb connection with no vacuum breaker installed, discussed with operator to install.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (sink and surface 900+ppm) discussed with operator who corrected to 700ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler portioned butter (59F - Cooling) at 3:10 since 12:00 to 52F at 3:25, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to walk in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. At bar no paper towels provided at hand washing sink. Discussed with operator who provided paper towels.
No soap provided at handwash sink. No hand washing soap at bar, discussed with operator to provide soap.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using time is a public health control for sour cream, shredded cheese, sliced tomatoes, with no written plan for products, discussed with operator to add items to written procedures.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment conducts cook chill of potato soup, establishment holding product for more than 48 hours with no approved Haccp plan, product date marked Friday 7/10 @ 10:18am, discussed with operator see stop sale.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in freezer portioned bags of cooked steak bits not date marked, per operator product prepared 3 days ago, discussed with operator to date mark product.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with cleaning chemicals stored in dry storage room, discussed with operator who labeled bottle.
No toilet provided in bathroom. In employee bathroom in back of kitchen toilet removed, discussed with operator to replace toilet.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in beer cooler at bar spoiled with accumulation of black/green slime like residues, discussed with operator to clean and sanitize interior.
Feb 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Bartender entered bar area from customer dining area and without washing hands bartender handled containers of drink mix, discussed with operator employee washed hands.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops stored in water 126F discussed with operator who turned up heat upon recheck temperature 138F.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of potato hot holding unit soiled with accumulation of grease and food debris, discussed with operator to clean and sanitize.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler unwashed mushrooms stored above large plastic tub of lemonade, discussed with operator who corrected storage of products.
Aug 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
9 High priority2 Intermediate4 Basic
Show 15 findings ▾
Displayed food not properly protected from contamination. Observed open pitchers of ice tea and water stored on the shelf on the hallway where customers pass by to the restrooms; advised to cover or store away from customers
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. Employee loading dirty dishes and unloading cleaned ones without changing gloves and washing hands before; manager educated; employee washed hands;
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee constantly touching personal clothing while working with foods inside walk-in cooler; manager educated to wash hands; employee washed hands
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- at cook line and expo line Advised to discard water
Nonfood-grade containers used for food storage - direct contact with food. Observed cooking oil stored in plastic bottle with label stating to be used in contact with chemicals only at grill station See Stop Sale;
Stop Sale issued due to food not being in a wholesome, sound condition. Nonfood-grade containers used for food storage - direct contact with food. Observed cooking oil stored in plastic bottle with label stating to be used in contact with chemicals only at grill station See Stop Sale;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (51F - Cold Holding);in cooler at dessert station; food not prepared or portioned today; food left outside; food out of temperature for approximately 30 minutes; Food moved inside cooler;
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut tomatoes (49F - Cooling)at 2:47 since 10:30; in ice bath at cook line; food never reached 41 F or below within 4 hours; See Stop Sale
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut tomatoes (49F - Cooling)at 2:47 since 10:30; in ice bath at cook line; food never reached 41 F or below within 4 hours; See Stop Sale
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator
Food-contact surface soiled with food debris, mold-like substance - some cutting boards at cook line
Employee with soiled clothing- employee with soiled apron; employee changed apron
Food stored on floor-container of slushy drink on the floor in beer cooler; advised to store properly;
No handwashing sign provided at a hand sink at the bar used by food employees.
Time/temperature control for safety food thawed in an improper manner- sauce thawing at room temperature by three compartment sink Advised to move inside cooler or under running water
Jan 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Paper towel dispenser at handwash sink at dishwasher area not working/unable to dispense paper towels. Paper provided
Covered waste receptacle not provided in women's bathroom.
Reach-in cooler interior/shelves have accumulation of soil residues- some coolers at cook line
Aug 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in walk-in freezer not all commercially packaged Reversed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mach and cheese (50-41F - Cold Holding);in unit at cook line; food overstocked; not prepared or portioned today; food out of temperature for approximately 15 minutes; smaller portions made;
Handwash sink used for purposes other than handwashing. Pitcher of water inside HWS at servers area; removed
Reach-in cooler interior/shelves have accumulation of soil residues- some units at cook line;
Jan 31, 2024Inspection 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 ▾
Ice buildup in walk-in freezer.
In-use knife/knives stored in cracks between pieces of equipment- stored under cutting board at cook line; removed
Reach-in cooler interior/shelves have accumulation of soil residues- at cook line
Aug 21, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pantry make table table - portioned blue cheese (56F - Cold Holding) 3:45 operator states portioned at 11:00am held over 4 hours in the upper unit of make table - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line small make table - cooked steak Mac pasta (47-51F - Cold Holding) removed from walk in at 3:00 pm at 38F - held in overfilled containers under 4 hours - operator moved to freezer.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pantry make table table - portioned blue cheese (56F - Cold Holding) 3:45 operator states portioned at 11:00am held over 4 hours in the upper unit of make table - see stop sale.
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.