At a glance
CleanCleaver food safety systematic review results
What happened?
75/ 100 · 25 points taken off
7 problems found · 1 marked critical · Routine county inspection · Sep 9, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Outback Steakhouse got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Outback Steakhouse?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Hot food below 135°F K07How to fixFix it
- No hot or cold water at a sink K21How to fixFix it
- Hands not washed when needed K05How to fixFix it
Source: County of Santa Clara Department of Environmental Health
We review Santa Clara County health data to make this report. We are not the County of Santa Clara Department of Environmental Health.
Visit them directly at deh.santaclaracounty.gov (opens the department's site) · How we review
For Outback Steakhouse's team
Is this your place?
Welcome, Outback Steakhouse. We'll walk through this together, one item at a time. To log the fixes, claim Outback Steakhouse first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Outback SteakhouseWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Hot food below 135°FThe county found: “In the countertop cold hold unit across from the cook-line, shredded cheese measured 51F, and sour cream measured 48F.…”
First step: If food is out of range
Then the next one: No hot or cold water at a sink
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 2-301.14, Food Code 2-304.11, Food Code 6-501.112, Food Code 3-501.13.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
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Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestSep 9, 2026Routine inspection75 out of 100 (Green placard)
This one: 75 out of 100 (Green placard), inspected Sep 9, 2026.
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
In the countertop cold hold unit across from the cook-line, shredded cheese measured 51F, and sour cream measured 48F. Per staff, items had been placed into the unit at approximately 11 AM this morning. In the same area, in improper ice baths, house made sauces measured between 53F and 55F, and sour cream measured 60F. Per staff, items had been removed from refrigeration approximately 2 hours prior and placed into ice baths. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Shredded cheese and sour cream maintained inside the unit were voluntarily condemned and discarded due to time and temperature abuse. Instructed employee to add ice to sauces and sour cream held in improper ice baths.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(A)(1)
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Outback Steakhouse? Fix it
Not critical (6)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water observed turned off for both faucets at the three compartment warewashing sink; Handles do not dispense any hot water when turned. Hot water observed turned off for the hand sink outside the left-side walk-in cooler. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F. [COS] Manager turned on diverter valves for both sinks. Water measured at greater than 120F at the three compartment sink, and 100F at the hand sink.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Outback Steakhouse? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed manager putting his finger inside his ear, scratching inside, then opened the designated refrigerator for steaks before being stopped. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. Or (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Instructed manager to properly wash hands.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Outback Steakhouse? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Multiple food handler cards are expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Observed an employee eating ice cream while standing in the main kitchen area. Observed another employee drinking from an open cup while in the same area. [CA] No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area. Employees may drink from containers with tight fitting lids and straws.
Food Code 2-401.11
How can a restaurant or home fix this?
Clothes, eating and drinking
- Wear clean outer clothes and a clean apron.
- Eat, drink, smoke or vape only in a designated area (the break area), away from food and clean dishes.
- The one exception: you may drink from a closed drink container (a lid and a straw is the easy way) if it is handled so it can't contaminate your hands, the container, food, clean dishes or single-service items. Keep it away from food and prep tables.
From Food Code 2-304.11
Nails
3 more steps in the full guide Read the free guide
Hair, jewelry, nails and clothes
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Outback Steakhouse? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed a gap of approximately 1-2 inches in the ventilation hood filters above the main cook-line. [CA] Close gap to allow for the adequate ventilation of heat/grease.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Outback Steakhouse? Fix it
Show 1 more
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed 5+ flies in the kitchen area, 5+ flies in the bar area, and 2+ flies in the men's restroom. Reviewed recent service report from Ecolab, which stated that traps were 25% full during service. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Outback Steakhouse? Fix it
EarlierFeb 16, 2026Routine inspection81 out of 100 (Green placard)
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Chicken, shrimp, rice, sliced tomatoes, and various house-made sauces measured between 56F and 60F while maintained in the prep cooler directly to the right of the fryer line. Per staff, sliced tomatoes and buffalo sauce (containing house-made ranch) had been maintained in the unit overnight. Staff stated that all other potentially hazardous foods had been relocated from the walk-in cooler to the prep cooler approximately 3 hours prior. Ambient of the unit measured 60F via probe. Unit observed to be unplugged. Per the manager, the unit may have been unplugged last night for cleaning and staff had forgotten to plug it back in. Rice measured 60F while maintained in a container on a prep table across from the cook-line. Per the manager, rice had been left out in ambient overnight, and staff had forgotten to throw it away. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Sliced tomatoes, buffalo sauce, and rice voluntarily discarded. Staff relocated some PHF's to the walk-in cooler, and placed ice on top of all others maintained in the unit.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
The department's words
K26 Approved thawing methods used; frozen food
Raw, frozen beef observed thawing in ambient in the prep sink at the back kitchen. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink next to the dishwashing area lacked paper towels. *Additional, available hand sink located nearby [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Cleaned, wet containers observed stacked up on drying racks. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water measured at 115F maximum from the faucet at the three compartment dishwashing sink at the bar. Per the manager, the sink is used for dishwashing. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
EarlierAug 7, 2025Routine inspection96 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Lack of handwashing sign in the men's restroom. [Corrective Action] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees. [Corrected on Site] Person in charge posted a handwashing sticker on the mirror.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Pressurized cylinder at the bar was observed not secured to a rigid structure. [Corrective Action] Secure the pressurized cylinder to a rigid structure. [Corrected on Site] Person in charge secured it.
Source: County of Santa Clara Department of Environmental Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Outback Steakhouse, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Hands not washed when needed Read the free guide
- Eating or drinking in a food area Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Pests seen inside: fruit flies Read the free guide
Call Outback Steakhouse
Ask for the manager. Outback Steakhouse can only fix what it knows about.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Outback Steakhouse?
See the plan to fix each item and show what you did.
Address thisAbout this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Routine inspection
- Result
- 75 out of 100 (Green placard)
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.