270 Baychester Avenue
Bronx, NY 10475
(718) 304-0483
Current Inspection Grade: A
At A Glance
Outback Steakhouse has an average score of 15.67 from 3 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Outback Steakhouse may not be consistently maintaining a high level of control over food safety and handling, personal hygiene, facility and equipment managment and vermin control.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
Inspection History
11/30/2023 | Cycle Inspection / Initial Inspection | Score: 12 | A
- (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
02/03/2022 | Cycle Inspection / Re-inspection | Score: 12 | A
- (Critical) Food Protection Certificate not held by supervisor of food operations.
- Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
09/08/2021 | Cycle Inspection / Initial Inspection | Score: 23 | Not Graded
- (Critical) Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
- (Critical) Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
- Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
- Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
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