Outback Steakhouse

2725 S University Dr, Davie, FL 33328 · Permanent Food Service · License 1623910

Official report

out of 100

Grade D

Safety score 64 of 100

Latest visit: Oct 16, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 4 other violations

How the score was calculated

Starting score100
Violations at the Oct 16 complaint inspection
2 high priority (1 fixed on the spot, 1 repeat), 1 intermediate, 2 basic
-16
Administrative complaint on Oct 16
Counts in full until a follow-up finds the problems fixed
-20
Safety score64

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

Inspection history

2 inspections · 3 visits

Latest inspection

Oct162026

Complaint inspection

5 violations found

First visitOct 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
- 2 High priority
- 1 Intermediate
- 2 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: 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°F. In low boy at expo line, Whipped Butter (62°F - Cold Holding), per operator, foods not prepped or portioned today. Food stored in cooler overnight. Food was discarded. See Stop Sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  1). In low boy at expo line, Whipped Butter (62°F - Cold Holding), per operator, foods not prepped or portioned today. Food stored in cooler overnight. Food was discarded. See Stop Sale. 2). In low boy cooler, Sour Cream (49°F - Cold Holding); per operator, food not prepared or portioned today. Foods held in unit for approximately 2 hours. Food was placed in walk in cooler to quick chill.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Emailed poster to manager.
Basic2
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Emailed poster to manager.
Official report, on the Florida DBPR website

Earlier inspections 1

Sep82026C75Routine inspection15 violations, 4 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitSep 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitSep 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 4 High priority
- 1 Intermediate
- 10 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours. Observed cooked mushrooms (83°F - Reheating) in steam table approximately 2.5 hours prior to inspection. Item never reached 165°F.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed salad cooler; blue cheese (51°F - Cold Holding); blue cheese dressing (48°F - Cold Holding); cheese (48°F - Cold Holding) as per kitchen manager held in unit approximately 2. Hours, not prepared today. Manger put in cooler to rapid chill.
  Fixed on the spot
  Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
  Observed cooked mushrooms (83°F - Reheating) in steam table approximately 2.5 hours prior to inspection. Item never reached 165°F. See stop sale.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed approximately 3 small flying insects in kitchen, not landing.
Intermediate1
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Basic10
- 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.
  In pasta.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In flour.
  Food storage container/container lid cracked or broken.
  Several plastic containers.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Shelves under microwave.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Equipment and utensils not properly air-dried - wet nesting.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Dish area.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Dish area.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employee bag on top of ketchup box, Kitchen manager moved during inspection.
  Fixed on the spot
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.