OUTBACK STEAKHOUSE

Name: OUTBACK STEAKHOUSE
Address: 10933 N MILITARY TRL UNIT #116, PALM BEACH GARDENS, FL, 33410, US
Rating: 90.2

10933 N MILITARY TRL UNIT #116, PALM BEACH GARDENS, FL 33410

License #6019427

🥩 Steakhouse ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

90.2 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

OUTBACK STEAKHOUSE in PALM BEACH GARDENS currently holds an InspectFL Health Score of 90.2 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 February 2, 2026. Across those visits, inspectors documented 15 total violations — 6 critical, 2 major, 7 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 2, 2026 included 1 critical violation, 0 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Bartender entered bar area from customer dining area and without washing hands bartender handled containers of drink mix, discussed with operator employee washed hands.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler unwashed mushrooms stored above large plastic tub of lemonade, discussed with operator who corrected storage of products.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops stored in water 126F discussed with operator who turned up heat upon recheck temperature 138F.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of potato hot holding unit soiled with accumulation of grease and food debris, discussed with operator to clean and sanitize.

Inspection Completed - No Further Action
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut tomatoes (49F - Cooling)at 2:47 since 10:30 ; in ice bath at cook line; food never reached 41 F or below within 4 hours; See Stop Sale
[13-01-4] Employee with soiled clothing- employee with soiled apron; employee changed apron
[22-02-4] Food-contact surface soiled with food debris, mold-like substance - some cutting boards at cook line
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- at cook line and expo line Advised to discard water
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Observed cooking oil stored in plastic bottle with label stating to be used in contact with chemicals only at grill station See Stop Sale;
[31B-04-4] No handwashing sign provided at a hand sink at the bar used by food employees.
[06-01-5] Time/temperature control for safety food thawed in an improper manner- sauce thawing at room temperature by three compartment sink Advised to move inside cooler or under running water
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loading dirty dishes and unloading cleaned ones without changing gloves and washing hands before; manager educated; employee washed hands ;
[08B-38-4] Food stored on floor-container of slushy drink on the floor in beer cooler; advised to store properly;
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (51F - Cold Holding);in cooler at dessert station; food not prepared or portioned today; food left outside ; food out of temperature for approximately 30 minutes; Food moved inside cooler;
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator

Community reaction

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Community pulse