Inspection Report

Florida DBPR Inspection Report
Warning

OUTBACK STEAKHOUSE

2835 NE 8 ST · HOMESTEAD · Dade County · FL 33033

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Inspection Summary

Inspection dateJanuary 26, 2024
Inspection typeComplaint Full
Inspection classFood
DBPR dispositionWarning Issued
Resultfollow_up_required
Inspection number3417575
Visit number1
Inspection Visit ID8598957
DBPR license2336697

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
6 High Priority0 Intermediate1 Basic0 Critical0 Non-Critical7 Total
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All DBPR Inspector Observations

7 full violation description(s) documented by the inspector during this visit.

High Priority 6

#2High Priority03C-44-5

High Priority – Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed chicken breast (146F – Cooking); plated, employee moved back chicken to flat grill for proper cooking temperature. chicken breast (178F – Cooking) **Corrected On-Site**

Corrected On-Site
#3High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed seared salmon stored above cooked rice in rack inside walk in cooler. Manager stored properly during inspection.

#4High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed portioned vegetables (78F – Cold Holding) at cook line. Manager discarded during inspection.

Stop Sale
#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (54F – Cold Holding) at reach in cooler at cook line, as per Manager less than 1 hour, Manager moved food to walk in cooler. **Corrective Action Taken**

Corrective Action Taken
#6High Priority03F-01-5

High Priority – Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed portioned vegetables (78F – Cold Holding) at cook line. Manager discarded during inspection. **Corrected On-Site**

Corrected On-SiteStop Sale
#7High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked mushrooms (76F – Hot Holding) in warmer at cook line, less than 25 minutes, Employee proceeded to reheat food.

Basic 1

#1Basic13-04-4

Basic – Employee with no beard guard/restraint while engaging in food preparation. Observed employee at cook line.

Inspector observations synchronized from DBPR on October 13, 2026 3:14 PM.

Violation category totals
Category 1 · Approved food source
1 observation(s)
Category 3 · Time/temperature control for safety food
4 observation(s)
Category 8 · Food protection and cross-contamination
1 observation(s)
Category 13 · Clothing, hair restraints, jewelry and fingernails
1 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.