Outback Steakhouse
10933 N Military Trl Unit #116, Palm Beach Gardens, FL 33410 · Permanent Food Service · License 6019427
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 7 complaint inspection1 high priority (fixed on the spot), 2 basic-5
- Safety score95
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- First visitOct 7, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line flip top cooler, cut tomatoes (49°F - Cold Holding); spinach dip (49°F - Cold Holding); not prepared or portioned today. Operator stated items held out of temperature approximately 2 1/2 hours. Advised operator of cold holding parameters. Operator placed items into freezer to quick chill.
Fixed on the spot
Basic2
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
At cook line, knife stored in between equipment. Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
At kitchen, bowl used as scoop for flour. Operator removed.
Fixed on the spot
Earlier inspections 1
F50Routine inspection19 violations, 10 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 21, 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
Basic1
Code 32, Restrooms: No toilet provided in bathroom.
Establishment is submitting for plan review.
More time given
- First visitJul 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority10
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment conducts cook chill of potato soup, establishment holding product for more than 48 hours with no approved Haccp plan, product prepared Friday 7/10 @ 10:18am , discussed with operator see stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler sliced cheese (49°F - Cold Holding) per operator product to portioned or prepared today and held in unit for approximately 3 hours, operator chose to discard. In reach in cooler at fry station raw shrimp (46°F - Cold Holding) per operator product held in unit for approximately 3 hours, discussed with operator who placed product in another cooler.
Fixed on the spot
Cooked poultry not reaching a minimum internal temperature of 165°F.
Employee removed chicken (157°F - Cooking) from grill to serve to customer, discussed proper cooking temperature with chef, product placed back on grill to finish cooking to 172°F.
Fixed on the spot
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.
See stop sale. At cook line butter held on time is a public health control with no label on container, discussed with operator who labeled container.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler raw steak stored above vegetables, discussed with operator who corrected storage of products. Raw steak over cooked steaks, discussed with operator who corrected storage of products.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee handled raw chicken and without washing hand employee handled bag of cooked pasta, discussed with employee who washed hands.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar Dishwasher (Chlorine 0ppm) discussed with operator to correct to 100ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 145°F) ran multiple times operators sticker failed to turn black, and thermometer reached max temp 145°F, Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
At dish washing area and mop sink hose Bibb connection with no vacuum breaker installed, discussed with operator to install.
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitizer Bucket (sink and surface 900+ppm) discussed with operator who corrected to 700ppm.
Fixed on the spot
Intermediate7
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
In walk in freezer portioned bags of cooked steak bits not date marked, per operator product prepared 3 days ago, discussed with operator to date mark product.
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
In reach in cooler portioned butter (59°F - Cooling) at 3:10 since 12:00 to 52°F at 3:25, at this current rate of cooling product will not reach 41°F within 4 hours, discussed with operator who moved product to walk in cooler.
Fixed on the spot
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Establishment using time is a public health control for sour cream, shredded cheese, sliced tomatoes, with no written plan for products, discussed with operator to add items to written procedures.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Establishment conducts cook chill of potato soup, establishment holding product for more than 48 hours with no approved Haccp plan, product date marked Friday 7/10 @ 10:18am, discussed with operator see stop sale.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
At bar no paper towels provided at hand washing sink. Discussed with operator who provided paper towels.
Fixed on the spot
No soap provided at handwash sink.
No hand washing soap at bar, discussed with operator to provide soap.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled spray bottle with cleaning chemicals stored in dry storage room, discussed with operator who labeled bottle.
Fixed on the spot
Basic2
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Reach in beer cooler at bar spoiled with accumulation of black/green slime like residues, discussed with operator to clean and sanitize interior.
Code 32, Restrooms: No toilet provided in bathroom.
In employee bathroom in back of kitchen toilet removed, discussed with operator to replace toilet.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.