Outback Steakhouse

6266 Lantana Rd, Lake Worth, FL 33463 · Permanent Food Service · License 6011454

Official report

out of 100

Grade F

Safety score 50 of 100

Latest visit: Aug 20, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 7 other violations

How the score was calculated

Starting score100
Violations at the Aug 20 routine inspection
6 high priority (4 fixed on the spot, 1 repeat), 1 intermediate, 1 basic
-30
Administrative complaint on Aug 20
Counts in full until a follow-up finds the problems fixed
-20
Safety score50

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

Inspection history

1 inspection · 1 visit

Aug202026

Routine inspection

8 violations found

First visitAug 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
- 6 High priority
- 1 Intermediate
- 1 Basic
What 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.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Walk in cooler Cooked peppers at 2pm (45°F cooling ) since 9am at 3:06pm 48°F cooling product did not cool to 41°F within 6 hours. See stop sale
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Expo side ice bath container overflow with Garlic butter 52°F cold holding . Per operator stored for approximately 1 hour and not prepared or portioned today. Operator removed overstocked product and placed on walk in cooler
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Walk in cooler Cooked peppers at 2pm (45°F cooling ) since 9am at 3:06pm 48°F cooling product did not cool to 41°F within 6 hours. See stop sale
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  Cook line and expo butter , butter on bottles, butter balls, chimichurri. Per operator products stored for approximately 1 hour, operator timed marked
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Fryer cooler Raw shrimp stored above cut mushrooms Walk in cooler Raw steaks stored above cooked ribs Operator stored properly both products
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
  Employee handled raw shrimp, removed gloves, handled clean bottle with melted butter without washing hands first. Employee washed hands
  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.
  Walk in cooler Deep cover container with Melted Butter at 2:16pm (101°F cooling) since 2pm at 3;10pm ( 105°F cooling.) at this rate product will not cool to 70°F within 2 hours. Operator uncovered and moved to walk in freezer Walk in cooler Cooked peppers at 2pm (45°F cooling ) since 9am at 3:06pm 48°F cooling product did not cool to 41°F within 6 hours. See stop sale
Basic1
- Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
  Walk in cooler Observed cook-chill seal bags with potatoes soup and chili prepared and sealed on premises without any label of time and date preparation, per operator product prepared yesterday, operator dated and timed marked products
  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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.