OUTBACK STEAKHOUSE
10860 SR 54, New Port Richey FL 34655 · 727.376.5100
Last inspected May 19, 2026 · 9 visits since December 2023
MAY 24
DEC 24
MAY 25
JAN 26
MAY 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken 40F (49F - Cold Holding) in drawer on cook line, manager iced items -shredded cheddar cheese (47F - Cold Holding) 43F; homemade ranch (49F - Cold Holding) 41F on top rail of salad cooler, manager iced items
★ 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 |
|---|---|---|---|
| 3--2026039384 | May 19, 2026 | Jun 24, 2026 | $200 |
Inspection history
9 visits, newest first
May 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drop in cooler on cook line by salamander -steak sauce (44F - Cold Holding);cavatappi pasta (44F - Cold Holding); shredded cheese (46F - Cold Holding) tomato mayo (48F - Cold Holding); cooked onions (46F - Cold Holding); cooked steak (46F - Cold Holding) in cooler since 9:30, moved to freezer Recheck - steak sauce 36F, pasta 40F, shredded cheese 42F, tomato mayo 35F, cooked onions 41F, cooked steak 40F
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles in bar soiled
Employee eating in a food preparation or other restricted area. Cook eating on cook line, discussed eating only in designated areas with manager on duty.
Reach-in cooler interior/shelves have accumulation of soil residues. Single door cooler on end of cook line
Feb 3, 2026□ 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 ▾
Interior of oven/microwave has accumulation of grease/food debris. 2 microwaves on cook line
Jan 30, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler - Fish (43F - Cold Holding); spinach dip (44F - Cold Holding); steakhouse cheese sauce (44F - Cold Holding); house made Blue cheese (44F - Cold Holding); butter (44F - Cold Holding); lobster (45F - Cold Holding); raw hamburger patties (44F - Cold Holding), food moved to walk in cooler. Temperatures taken last night were 44F. Repair tech has been called.
Vacuum breaker missing at mop sink faucet on splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Amber pans for hot holding on cook li etc
Interior of oven/microwave has accumulation of grease/food debris. 2 microwaves on cook line
May 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched- raw beef then changed gloves did not wash hands. Instructed to wash hands
Dec 9, 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken 40F (49F - Cold Holding) in drawer on cook line, manager iced items -shredded cheddar cheese (47F - Cold Holding) 43F; homemade ranch (49F - Cold Holding) 41F on top rail of salad cooler, manager iced items
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. Sliced tomatoes and shredded lettuce not time marked on cook line, manager was able to determine the time food was put on line and properly time marked food
Handwash sink used for purposes other than handwashing. Employee used hand sink to dump sanitizer bucket, discussed proper use of hand sink with manager and manger discussed with employee
Employee with no beard guard/restraint while engaging in food preparation. Cook put beard guard on
Jun 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 8, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority4 Intermediate0 Basic
Show 4 findings ▾
No plan review submitted and approved - renovations were made. 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/. Reviewed plans approved from 2006. Bar area- three compartment sink removed and high temp dish machine added towards entrance of bar. Hand sink was removed and dump sink converted to hand washing sink. Cook line middle hand washing station removed
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed management is unable to pull up agreements on computer and current policy available is missing non typhoidal salmonella
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. Operator is zip tying bags of potato soup and is doing cook chill. Shelf life is 4 days
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.
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate3 Basic
Show 9 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. Cook put beard guard on then put gloves on to start work without washing hands, manager had employee remove gloves and wash hands
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. Butter in spray bottle not time marked, manager was able to determine what time the butter went into bottle and properly labeled
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. 848ppm, should be between 700-272 sanitizer buckets, manager added water, now at 700ppm
Handwash sink used for purposes other than handwashing. Hand sink on cook line used to fill container, discussed proper use of hand sink
No soap provided at handwash sink. No soap at hand sink by cook line, manager replaced soap
Spray bottle containing toxic substance not labeled. Butter in spray bottle not labeled, spray bottle properly labeled
Employee with no beard guard/restraint while engaging in food preparation. Cook put beard guard on
Food stored in a location that is exposed to splash/dust. Portion butter cups stored under soap dispenser in server area, manager moved portioned butter
Wiping cloth sanitizing solution stored on the floor. Manager put sanitizer bucket in another container off the floor
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.