What is Outback Steakhouse's health inspection score?

Outback Steakhouse has a SafeDine safety score of 77 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Outback Steakhouse last inspected?

Outback Steakhouse was last inspected on February 20, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Outback Steakhouse have?

Outback Steakhouse has 38 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Outback Steakhouse safe to eat at?

Outback Steakhouse has a good safety record with a score of 77/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Outback Steakhouse serve?

Outback Steakhouse serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Outback Steakhouse

Name: Outback Steakhouse
Address: 6168 GLENWAY AV, Cincinnati, 45211
Rating: 77

6168 GLENWAY AV, Cincinnati

Last Inspected: 2/20/2026

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0Good

American•WESTWOOD

Ranked #78 of 183 in WESTWOODBetter than 22% of american restaurants

Improving

7 inspections

Last: Feb 20, 2026

high confidence

Directions Order

Inspections

14%

Clean Rate

5.4

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Employee illness

Sick employee handling food — illness transmission risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-20

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-18 pts

Best practices • 2 pts each

Inspection Timeline

+10 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 80/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (77/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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6168 GLENWAY AV, Cincinnati, FL 45211

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Violation Timeline

Jul 2024

2 inspections

4 basic

Jul

Jan 2025

2 inspections

8 basic

May 2025

1 inspections

1 basic

May

Feb 2026

2 inspections

25 basic

Inspection History

7 records on file

7 Routine

Feb 26

Routine InspectionLatest

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

4.5(A)(2)(3)4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment−2
5.1(C)(1)5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−6 pts

Feb 26

Routine Inspection

22 Basic

22 total

56/100inspection score

−44 pts

Basic (22)

−44 pts

6.4(N)(1)6.4(N)(1) - Maintaining premises: unnecessary items and litter.−2
6.1(J)6.1(J) - Heating, ventilating, and air conditioning system vents−2
4.7(A)4.7(A) - Clean linens.−2
5.4(P)5.4(P) - Maintaining Refuse Areas and Enclosures−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2
4.4(D)4.4(D) - Warewashing equipment: Cleaning Frequency−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
6.4(A)6.4(A) - Repairing−2
4.5(B)(5)4.5(B)(5) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
4.8(E)(1)4.8(E)(1) - Equipment, Utensils, Linens - Storage−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
4.8(A)(1)4.8(A)(1) - Equipment and Utensils - Air-Drying−2
4.5(A)(2)(3)4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment−2
6.4(H)6.4(H) - Cleaning of Plumbing Fixtures−2
4.8(E)(1)(3)4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage−2
2.1(A)2.1(A) - I. Employee Health - Management and Personnel - Employee Health−2
2.4(C)(12)2.4(C)(12) - IV. Demonstration of Knowledge - Person in charge - duties−2
2.4(C)(18)2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events−2
5.1(C)(1)5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation−2
4.4(L)4.4(L) - VII. Protection from Contamination - Mechanical Warewashing - Hot Water Sanitization Temperatures−2
3.2(C)(1)(c)3.2(C)(1)(c) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2

Base deductions−44 pts

May 25

Routine Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

4.5(B)(1)(e)4.5(B)(1)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2

Base deductions−2 pts

Jan 25

Routine Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

3.2(J)3.2(J) - VII. Protection from Contamination - Food Contact with equipment and utensils−2
4.4(L)4.4(L) - VII. Protection from Contamination - Mechanical warewashing−2

Base deductions−4 pts

Jan 25

Routine Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

6.1(L)6.1(L) - Facilities: Toilet rooms - enclosed−2
5.1(S)(2)5.1(S)(2) - Plumbing system−2
3.4(H)(1)3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition−2
4.4(L)4.4(L) - VII. Protection from Contamination - Mechanical ware washing−2
3.2(J)3.2(J) - VII. Protection from Contamination - Food Contact with equipment and utensils−2
6.4(B)(1)6.4(B)(1) - Facilities: Cleaning: Frequency−2

Base deductions−12 pts

Jul 24

Routine InspectionClean

No violations

100/100inspection score

Jul 24

Routine Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2
6.4(H)6.4(H) - Facilities: Cleaning of plumbing fixtures−2
6.4(B)(1)6.4(B)(1) - Facilities: Cleaning: Frequency−2
4.0(A)4.0(A) - Multiuse Utensils Contact Surfaces, Materials−2

Base deductions−8 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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