Outback Steakhouse

14830 Griffin Rd, Davie, FL 33331 · Permanent Food Service · License 1621080

Official report

out of 100

Grade B

Safety score 86 of 100

Latest visit: Oct 30, 2026 (8 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Oct 30 routine inspection
2 high priority (fixed on the spot), 8 basic
-14
Safety score86

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Oct302026

Routine inspection

10 violations found

First visitOct 30, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
- 2 High priority
- 8 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in salad flip top provolone (54°F - Cold Holding) per operator item was being used for recipe then placed back in unit per operator held out of temperature less than 1 hour. Operator voluntarily discarded. Observed on cook line grilled onions (52°F - Cold Holding) per operator held out of temperature less than 2 hours not portion or prepared today. Operator placed ice pack on top.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed onion soup (130°F - Hot Holding) per operator held out of temperature less than 2 hours. Operator placed on stove to reheat.
  Fixed on the spot
Basic8
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed box of fries stored on walk-in freezer floor.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed in flour container in storage room a lid with no handle used to dispense flour. Operator removed
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized:
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  On cook line
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed served accumulation of grease, dust, buildup on AC vents throughout kitchen
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  License posted expired on December 1 2025
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul302026F58Routine inspection9 violations, 2 high priority Administrative complaint

First visitJul 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
- 2 High priority
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed sliced provolone (38-55°F - Cold Holding) per operator item removed from walk-in cooler and placed in unit approximately 45 minutes not portion or prepared today. Operator placed ice pack on cheese. Observed raw chicken breast (48-51°F - Cold Holding) per operator item removed from walk-in cooler and placed in holding unit less than one hour. Operator placed ice packs on chicken
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
  Observed employee wash hands for less than 15 seconds
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed speed rack in front of hand washing sink by cook line operator moved cart.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  Dispenser malfunction
Basic5
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Observed interior flour container the scoop handle in contact with flour. Operator removed
  Fixed on the spot
  Ice bucket/shovel stored on floor between uses.
  Operator removed
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed interior right side and rear with accumulation of black mold-like substance
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  cook line
  Repeat violationAdministrative complaint
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Cook line
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.