Outback Steakhouse
2835 NE 8 St, Homestead, FL 33033 · Permanent Food Service · License 2336697
What drove the grade
Reach-in cooler shelves with rust that has pitted the surface.
How the score was calculated
- Starting score100
- Violations at the Oct 16 routine inspection6 basic-6
- Safety score94
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 16, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic6
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Observed at soda station. Operator placed scoop with handle upwards.
Fixed on the spot
In-use knife/knives stored in cracks between pieces of equipment.
Observed knife stored between hot holding unit and prep table. Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
Observed inside reach in cooler with meat products by cook line. Operator stated that order to replace the shelves has been issued.
Code 33, Garbage and refuse: Open dumpster lid.
Operator closed lid.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed at washing area and triple sink area. Operator started to dry out water.
Fixed on the spot
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 phone stored on shelve above parchment paper. Operator removed phone.
Fixed on the spot
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.