ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Outback Steakhouse last inspected?
The most recent inspection on record was on Sep 29, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
11 inspections on record, from Dec 8, 2023 to Sep 29, 2026.
Has Outback Steakhouse ever been closed by the health department?
No closure appears in the 11 inspection records we hold for this business. The earliest is dated Dec 8, 2023.
The Full Inspection History
11 inspections
ROUTINE - CRITICAL CONTROL POINT
Sep 29, 2026
Approved - Minor Violations
2 recorded violations
notedCode 4.4(D)Cleaning and sanitizing
Official Wording
4.4(D) - Warewashing equipment: Cleaning Frequency
Inspector’s Notes
Warewashing equipment and/or components were not cleaned throughout the day or before use.
Soiled dirty dish washer.
clean the dish washer maintain clean.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
The physical facilities are not cleaned as often as necessary to keep them clean.
Walls and floor are not clean.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Cincinnati Health Department, Sep 29, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 18, 2026
Not In Compliance
17 recorded violations
notedCode 4.8(G)(1)Other
Official Wording
4.8(G)(1) - Kitchenware and Tableware - Handling
Inspector’s Notes
Single-service or single-use articles or cleaned and sanitized utensils were not handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented.
Cleaned equipment stored on dirty surfaces in the back area.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
Soiled, wet, wiping cloths stored on different prep tables prep surfaces in the prep area.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3.2(A)(2) - III. Preventing Contamination by Hands - Preventing Contamination from Hands: Bare Hand Contact RTE Food
Inspector’s Notes
Food employee was touching ready-to-eat food with bare hands.
Full employee used her bare hands to put lemon inside the cup and push the lemon inside the cup with ice.
All contaminated beverages were discarded.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
notedCode 2.4(A)(3)Permits, training, and postings
Official Wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s Notes
No manager had Ohio level two manager certification in food protection.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
4.5(B)(4)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s Notes
Food storage equipment is not cleaned frequently enough.
Cooler used for the lettuce is clean.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices.
Multi use food containers found have cracks sharp Edges.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
Inspector’s Notes
Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
2.1(A) - I. Employee Health - Management and Personnel - Employee Health
Inspector’s Notes
License holder did not ensure food employee(s) report certain diseases, symptoms or high risk situations as obligated by law including providing necessary additional information.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Ready-to-eat, TCS food was not discarded when the date mark exceeded the required time/temperature combination.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
Inspector’s Notes
TCS foods were being hot held at temperatures <135° F or a roast <130° F.
Mashed potatoes was in a temperature range in 114 Fahrenheit.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
Inspector’s Notes
TCS foods were being held at temperatures >41° F.
Cheese and tomatoes are placed on the prep cooler and a temperature 46 to 48 Fahrenheit.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3.3(A)(1) - VI. Time/Temperature Controlled Safety Food - Raw Animal Foods - Cooking
Inspector’s Notes
Raw animal food was not cooked to the correct temperature/time combination for proper destruction of microorganisms.
Raw steak cooked upon a picture and company policy without choosing the thermometer to check the well done cooked steak.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3.2(J) - VII. Protection from Contamination - Food Contact with Equipment, Utensils, and Linens
Inspector’s Notes
Food is contacting an unclean surface.
Several food containers used to store food. Items are still soiled dirty after cleaning.
Food containers shall be clean to the site and touch and sanitized then air dry before used.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
4.4(D) - Warewashing equipment: Cleaning Frequency
Inspector’s Notes
Warewashing equipment and/or components were not cleaned throughout the day or before use.
Dishwashing machine is soiled, dirty inside out has greasy surfaces.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Cloths used for wiping food spills were not dry or used for other tasks.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Clean linens were not free from food residues and other soiling matter.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Cincinnati Health Department, Sep 18, 2026 · Original Source
COMPLAINT - COMPLAINT
Aug 11, 2026
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Aug 11, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 20, 2026
Approved - Violations Abated
3 recorded violations
notedCode 4.5(A)(2)(3)Food temperature
Official Wording
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s Notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation
Inspector’s Notes
Handwashing sink does not provide water at least 85° F.
Handwashing sink, by the dishwasher.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Official record from Cincinnati Health Department, Feb 20, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Feb 11, 2026
Not In Compliance
22 recorded violations
notedCode 6.4(B)(1)Cleaning and sanitizing
Official Wording
6.4(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s Notes
The physical facilities are not cleaned as often as necessary to keep them clean.
handwashing sinks are soiled
Clean sinks, Maintain clean
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
The physical facilities were not maintained in good repair.
Tiles missing from mop sink drain.
Replace missing tiles, fixed to be smooth, non absorbable
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s Notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
2.1(A) - I. Employee Health - Management and Personnel - Employee Health
Inspector’s Notes
License holder did not ensure food employee(s) report certain diseases, symptoms or high risk situations as obligated by law including providing necessary additional information.
Missing sick police information. Provide PIC with sick policy.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
notedCode 2.4(C)(12)Permits, training, and postings
Official Wording
2.4(C)(12) - IV. Demonstration of Knowledge - Person in charge - duties
Inspector’s Notes
The person in charge is not ensuring that employees are properly sanitizing equipment or utensils.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
6.4(N)(1) - Maintaining premises: unnecessary items and litter.
Inspector’s Notes
There are unnecessary or nonfunctional items and /or litter on the premises.
Remove all unnecessary items from the premisise
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
6.1(J) - Heating, ventilating, and air conditioning system vents
Inspector’s Notes
HVAC air intake or exhaust vents contaminating food, equipment, or utensils.
Vents above food prep area are dusty.
Clean vents, maintain clean.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Clean linens were not free from food residues and other soiling matter.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
A storage area and enclosure for refuse, recyclables, or returnables is to be maintained clean and free of unnecessary items, that is nonfunctional or longer used; and litter.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
4.5(B)(5) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s Notes
Surfaces of utensils or equipment contacting non-TCS food were not cleaned at appropriate frequency.
Prep sink was soiled.
Clean prep sink, maintain clean
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination.
Cleaned Items stored on soiled shelves by dishwasher
Bread cutting boards stored on soiled shelves
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Plumbing fixtures are being kept clean and maintained.
Drains throughout the kitchen were soiled
Clean drains, maintain clean
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
Inspector’s Notes
Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
Inspector’s Notes
No/inadequate written procedures for response to vomiting/diarrheal events.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation
Inspector’s Notes
Handwashing sink does not provide water at least 85° F.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
4.4(L) - VII. Protection from Contamination - Mechanical Warewashing - Hot Water Sanitization Temperatures
Inspector’s Notes
The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils.
Observed mechanical warewashing machine reached temperature of 151.5 degrees Fahrenheit, 160 degrees Fahrenheit is required
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3.2(C)(1)(c) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s Notes
Improper frequency of cleaning and sanitizing equipment and utensils.
Ice machine was soiled on the inside.
Ice bins by the bar and soda machine were soiled on inside.
Clean and sanitize all equipment before use. Maintain clean.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
4.4(D) - Warewashing equipment: Cleaning Frequency
Inspector’s Notes
Warewashing equipment and/or components were not cleaned throughout the day or before use.
Dishwasher was soiled inside and out, soiled walls inside dishwasher.
Drain board for the dishwasher is soiled
Three compartment sink is soiled, all compartments including faucet and drain board
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
In-use utensils are improperly stored.
Soda gun was placed on soiled receptacle
Ice scoop was placed on soiled receptacle
Knifes place on soiled magnetic bar
Clean receptacles before holding in-use utensils, maintain clean.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s Notes
Food-contact surfaces were not clean to the sight and touch.
Multi use plastic containers, stainless steel containers, ladles, knives not clean to sight and touch. Clean and sanitize before use.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Official record from Cincinnati Health Department, Feb 11, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
May 7, 2025
Approved - Minor Violations
1 recorded violation
notedCode 4.5(B)(1)(e)Contamination
Official Wording
4.5(B)(1)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
Inspector’s Notes
Food-contact surfaces or utensils not cleaned when they were contaminated.
-Observed the container where the ice scooper is being stored in soiled and requires cleaning and sanitizing.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Official record from Cincinnati Health Department, May 7, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jan 21, 2025
Approved - Minor Violations
2 recorded violations
notedCode 3.2(J)Contamination
Official Wording
3.2(J) - VII. Protection from Contamination - Food Contact with equipment and utensils
Inspector’s Notes
Food is contacting an unclean surface.
-Observed the faucet for the pre-rinse steel hose soiled and requires cleaning and sanitizing.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
4.4(L) - VII. Protection from Contamination - Mechanical warewashing
Inspector’s Notes
The rinse temperature in a mechanical warewashing operation was not adequate to sanitize dishes and utensils.
PIC was required to ensure the mechanical ware washing machine rinse at a temperature not more than 170 degrees Fahrenheit or above.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Plumbing system is not maintained in good repair.
-Observed the hand washing sink located at the dish washing area leaking and requires to be maintained in good working order.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Ready-to-eat, TCS food was not discarded by the date mark, or was undated and not discarded or was not discarded when the date mark exceeded the required time/temperature combination.
-Observed the milk located in the small refrigerator was not discarded by the date mark.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
4.4(L) - VII. Protection from Contamination - Mechanical ware washing
Inspector’s Notes
The rinse temperature in a mechanical ware washing operation was not adequate to sanitize dishes and utensils.
-PIC was required to ensure the mechanical ware washing machine rinse at a temperature not more than 170 degrees Fahrenheit or above.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
3.2(J) - VII. Protection from Contamination - Food Contact with equipment and utensils
Inspector’s Notes
Food is contacting an unclean surface.
-Observed the faucet for the pre-rinse steel hose soiled and requires cleaning and sanitizing.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
The physical facilities are not cleaned as often as necessary to keep them clean.
-Observed the floors of the dish washing area soiled and requires frequent cleaning as often as necessary.
-Observed the walls close to mechanical ware washing machine soiled by water ingress and penetrating damp leading to wet debris accumulation. PIC was required to clean wall frequently or replace waterproofing wall,
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Cincinnati Health Department, Jan 8, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jul 19, 2024
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jul 19, 2024 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Jul 10, 2024
Not In Compliance
4 recorded violations
notedCode 6.4(B)(1)Cleaning and sanitizing
Official Wording
6.4(B)(1) - Facilities: Cleaning: Frequency
Inspector’s Notes
The physical facilities are not cleaned as often as necessary to keep them clean.
-Observed the dish washing area soiled and requires cleaning being done frequently as necessary
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
Inspector’s Notes
Non-food contact surfaces are dirty.
-Observed the fan vent system for the walk-in refrigerator soiled in debris.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6.4(H) - Facilities: Cleaning of plumbing fixtures
Inspector’s Notes
Plumbing fixtures are being kept clean and maintained.
-Observed the nozzzle of the faucet spray at the dish washing area extremely soiled and requires cleaning and sanitizing.
**Ensure this plumbing fixtures has been cleaned and sanitized before use**
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Material characteristics of utensils and or food contact surfaces do not meet standards.
-Observed the whisk/whipping utensil handle burnt and not meeting standard. PIC stated that utensil usage will be discontinued.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.