Outback Steakhouse
1300 Linton Blvd, Delray Beach, FL 33444 · Permanent Food Service · License 6010702
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F...shredded cheddar cheese 47°F, shredded mozzarella cheese 49°F, blue cheese 48°F in salad reach in cooler. ..honey butter 46°F, sour cream 45°F , butter 50°F, shredded cheese 51°F in ice bath , chimichurri 83°F ( made with fresh garlic in oil )in room temperature at expo line .
How the score was calculated
- Starting score100
- Violations at the Sep 22 complaint inspection6 high priority (3 fixed by the Sep 23 follow-up, 3 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 1 basic-23
- Administrative complaint on Sep 22, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score65
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitSep 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
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...shredded cheddar cheese 47°F, shredded mozzarella cheese 49°F, blue cheese 48°F in salad reach in cooler. ..honey butter 46°F, sour cream 45°F , butter 50°F, shredded cheese 51°F in ice bath , chimichurri 83°F ( made with fresh garlic in oil )in room temperature at expo line . Food not prepped or portioned today , manager not determined how long food being out of temperature. Stop sale issued. Manager discarded food. ...Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F...Hot Holding Melted butter 101°F stored in room temperature for serve to customer at expo line . Manager not determined how long food being out of temperature .
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...shredded cheddar cheese 47°F, shredded mozzarella cheese 49°F, blue cheese 48°F in salad reach in cooler. ..honey butter 46°F, sour cream 45°F , butter 50°F, shredded cheese 51°F in ice bath , chimichurri 83°F ( made with fresh garlic in oil )in room temperature at expo line .
Food not prepped or portioned today , manager not determined how long food being out of temperature. Stop sale issued. Manager discarded food.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F...Hot Holding Melted butter 101°F stored in room temperature for serve to customer.
Manager not determined how long food being out of temperature . Stop sale issued. Manager discarded food...slice cooked bacon ( not crispy) 83°F in cook line being held less than 4 hours . Advice manager time marked .
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
Observed at 4:30pm House made wing sauce with time control, expired time 3:29 pm . See stop sale issued . Manager discarded food.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...server serve food to customer and removed soiled dishes from customer table and then serve food without washing hands .
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours...In-use utensil tong , cooked onion bloom punch used with moist food stored in room temperature without time marked or stored in hot water 135°F or above .
Employee removed those utensil to wash .
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...observed at 4:35 pm cut lettuce 54°F, cut tomatoes 56°F cooling in ice bath at kitchen and serving customer.
Took another temperature 5:23 pm cut lettuce 49°F, cut tomatoes 51°F . Manager voluntarily discarded food.
Fixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: container with no handle used to dispense food in sauce .
Manager removed.
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.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.