OUTBACK STEAKHOUSE
10933 N MILITARY TRL UNIT #116 · PALM BEACH GARDENS · Palm Beach County · FL 33410
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
19 full violation description(s) documented by the inspector during this visit.
High Priority 10
03C-44-5High Priority – Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Employee removed chicken (157F – Cooking) from grill to serve to customer, discussed proper cooking temperature with chef, product placed back on grill to finish cooking to 172F. **Corrected On-Site** **Warning**
22-41-4High Priority – 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. **Warning**
12A-12-4High Priority – 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. **Corrected On-Site** **Warning**
22-57-6High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 145F) ran multiple times operators sticker failed to turn black, and thermometer reached max temp 145F, Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
08A-05-6High Priority – 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. **Corrected On-Site** **Warning**
01B-02-5High Priority – 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. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler sliced cheese (49F – 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 (46F – Cold Holding) per operator product held in unit for approximately 3 hours, discussed with operator who placed product in another cooler. **Corrective Action Taken** **Warning**
03F-02-5High Priority – 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. **Corrected On-Site** **Warning**
29-34-4High Priority – 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. **Warning**
41-27-4High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (sink and surface 900+ppm) discussed with operator who corrected to 700ppm. **Corrected On-Site** **Warning**
Intermediate 7
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler portioned butter (59F – Cooling) at 3:10 since 12:00 to 52F at 3:25, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to walk in cooler. **Corrective Action Taken** **Warning**
31B-02-4Intermediate – 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. **Corrected On-Site** **Warning**
31B-03-4Intermediate – No soap provided at handwash sink. No hand washing soap at bar, discussed with operator to provide soap. **Warning**
03F-10-5Intermediate – 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. **Warning**
03G-50-1Intermediate – 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. **Warning**
02C-02-5Intermediate – 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. **Warning**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with cleaning chemicals stored in dry storage room, discussed with operator who labeled bottle. **Corrected On-Site** **Warning**
Basic 2
32-14-4Basic – No toilet provided in bathroom. In employee bathroom in back of kitchen toilet removed, discussed with operator to replace toilet. **Warning**
22-16-4Basic – 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. **Warning**
Inspector observations synchronized from DBPR on August 11, 2026 2:55 PM.
Violation category totals
1 observation(s)
1 observation(s)
6 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.