Outback Steakhouse

8405 Mills Dr #209, Miami, FL 33183 · Permanent Food Service · License 2333740

A
Grade A
Safety score 92 of 100
Latest visit: Aug 25, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · no follow-up needed · 2 other violations

How the score was calculated

  • Starting score100
  • Violations at the Aug 25 routine inspection
    1 high priority (no follow-up needed), 1 intermediate (1 repeat), 1 basic
    -8
  • Safety score92

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

Inspection history

1 inspection · 1 visit

Routine inspection

3 violations found
  1. First visitAug 25, 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.

    3 violations found:

    • 1 High priority
    • 1 Intermediate
    • 1 Basic
    What the inspector cited

    High priority1

    • Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.

      Observed mac and cheese (49°F - Cold Holding).

    Intermediate1

    • Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.

      Must be reinstalled in the same location where removed. Observed green scrubber inside handwashing sink at warewashing area.

      Repeat violation

    Basic1

    • Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

      Observed still frozen salmon thawing in ROP bag inside walk in cooler.operator removed from packaging to continue thawing.

      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.

Most cited

Food out of temperature1
Food properly thawed1
Handwash sinks and supplies1