Outback Steakhouse
9975 Triangle Blvd, Naples, FL 34113 · Permanent Food Service · License 2103348
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection2 high priority (fixed by the Aug 20 follow-up), 1 intermediate, 2 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
More time given
- First visitAug 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat 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 the under counter cooler beneath the salamander Time/temperature control for safety food cold held at greater than 41°F. In the under counter cooler beneath the salamander beef quesadilla (53°F - Cold Holding); chicken quesadillas (53°F - Cold Holding); roast beef (60°F - Cold Holding); salmon (52°F - Cold Holding); shredded mixed cheese (57°F - Cold Holding); cooked onions (57°F - Cold Holding); sliced cheddar (48°F - Cold Holding); cit tomatoes (52°F - Cold Holding); Beef (51°F - Cold Holding); chicken (50°F - Cold Holding); beef kabobs (50°F - Cold Holding). See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the under counter cooler beneath the salamander beef quesadilla (53°F - Cold Holding); chicken quesadillas (53°F - Cold Holding); roast beef (60°F - Cold Holding); salmon (52°F - Cold Holding); shredded mixed cheese (57°F - Cold Holding); cooked onions (57°F - Cold Holding); sliced cheddar (48°F - Cold Holding); cit tomatoes (52°F - Cold Holding); Beef (51°F - Cold Holding); chicken (50°F - Cold Holding); beef kabobs (50°F - Cold Holding). See stop sale.
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Employee training expired for Kristal A and Brayden R.
Basic2
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
There is a cup with no handle inside a container of wing sauce. Operates discarded the wing sauce and handle less cup.
Fixed on the spot
Ice buildup in reach-in freezer and/or walk-in freezer.
There is a buildup of ice around the freezer door.
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.