Outback Steakhouse 1071
12719 Sunrise Blvd, Sunrise, FL 33323 · Permanent Food Service · License 1625522
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate, 1 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 8, 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.
4 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.
Traulsen Lowboy- ; Shredded Cheese (48°F - Cold Holding); ; Sliced Tomatoes (45°F - Cold Holding, per cook food items in unit less than 4 hours from walk in cooler. Items not prepared or portioned today. Manager moved back to walk in cooler to quick chill.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.
Hot water temperature Hot water takes too long resulting in employees using only cold water to wash their hands. Water takes more than 3 minutes to reached 85°F at employees handwashing sinks across from walk in cooler.
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.
Provided but no battery in device.
Basic1
Code 29, Plumbing and backflow prevention: Water leaking from pipe in employees handwashing sinks across from walk in cooler
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.