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Solid Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
OUTBACK STEAKHOUSE in DAVIE currently holds an InspectFL Health Score of 92.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on October 30, 2026. Across those visits, inspectors documented 19 total violations — 4 critical, 2 major, 13 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on October 30, 2026 shows 10 observation rows: 2 critical, 0 major, and 8 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
OUTBACK STEAKHOUSE looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [14-01-5] Bowl or other container with no handle used to dispense food. Observed in flour container in storage room a lid with no handle used to dispense flour. Operator removed
- [51-11-4] Carbon dioxide/helium tanks not adequately secured.
- [36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed served accumulation of grease, dust, buildup on AC vents throughout kitchen
- [50-09-4] Current Hotel and Restaurant license not displayed. License posted expired on December 1 2025
- [35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
- [08B-38-4] Food stored on floor. Observed box of fries stored on walk-in freezer floor.
- [36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. On cook line
- Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in salad flip top provolone (54F - Cold Holding) per operator item was being used for recipe then placed back in unit per operator held out of temperature less than 1 hour. Operator voluntarily discarded. Observed on cook line grilled onions (52F - Cold Holding) per operator held out of temperature less than 2 hours not portion or prepared today. Operator placed ice pack on top.
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed onion soup (130F - Hot Holding) per operator held out of temperature less than 2 hours. Operator placed on stove to reheat.
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