Outback Steakhouse
3664 W Hillsboro Blvd, Deerfield Beach, FL 33442 · Permanent Food Service · License 1625126
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Aug 26 complaint inspection1 high priority (no follow-up needed), 1 intermediate, 3 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitAug 26, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: 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. Butter not time stamped. Manager stated items was just done less than thirty minutes. Dated butter
Intermediate1
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Dishwasher heat disc off by more than 3 degrees
Basic3
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Open beverage cup on prep table. Manager discarded
Fixed on the spot
Code 24, Clean equipment storage and air drying: Presetting of unwrapped silverware and/or tableware outdoors.
Equipment and utensils not properly air-dried - wet nesting.
Pans being stacked wet
Earlier inspections 1
A90Routine inspection5 violations, 2 high priority No follow-up needed
- First visitAug 3, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Two draw cooler at chicken (48-50°F - Cold Holding), manager discarded chicken. And b put out of order sign on unit.
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Paper towels being used as a food liner. Manager removed
Fixed on the spot
Intermediate1
Code 14, Food-contact surfaces designed and maintained: Microwave missing fan guard cover/splatter shield.
Fan guard missing in microwave, chef replaced fan guard
Fixed on the spot
Basic2
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Cup drink above food preparation table. Chef discarded cup
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Metal pots and pans being stacked wet
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.
- 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.