Outback Steakhouse
9975 Triangle Blvd, Naples
Sep 10, 2025
Routine - Food
Disposition
Inspection Completed - No Further Action
Inspector's notes
- Basic·Food-contact and nonfood-contact surfaces designed, constructed, maintained
Equipment in poor repair. The door gaskets on the over, under reach in cooler on the cook line are torn.
14-11-5 - Basic·Wiping cloths; clean and soiled linens; laundry facilitiesCorrected on-site
Wet wiping cloth not stored in sanitizing solution between uses. There are multiple wet wiping towels in the back kitchen not stored in sanitizer solution. Operator moved wet towels to the laundry.
21-12-4 - High Priority·Separating raw animal foods from each other, RTE foodsCorrected on-site
Raw animal food stored over/not properly separated from ready-to-eat food. In the over, under reach in cooler on the cook line raw lobster is stored under raw ground beef. Operator moved items to proper storage order.
08A-05-6 - High Priority·Cooling PH/TCS foods; proper cooling methods
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In the walkin cooler salmon (44F - Ambient Cooling). Per tag the salmon was cut 3 hours and 50 minutes prior. Operator moved the salmon to the walk in freezer. **Corrective Action Taken**
03D-06-5 - Intermediate·Handwashing supplies and handwash sign providedCorrected on-site
No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink by the fry station. Operator refilled the towel dispenser.
31B-02-4 - Intermediate·State approved food handler training; employee training
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training for Denis Rowe is expired.
53B-14-5
Violation codes
6 categories| Count | Violation |
|---|---|
| 1 | Temperature control for safety foods (receiving, holding, cooking, cooling, reheating) |
| 1 | Raw/RTE food separation; food protection during prep and storage |
| 1 | Food-contact and nonfood-contact surfaces designed, constructed, maintained |
| 1 | Wiping cloths; clean and soiled linens; laundry facilities |
| 1 | Handwash sinks; handwashing supplies and sign provided |
| 1 | Food management certification; employee training |