A97.5
OUTBACK STEAKHOUSE
1412 EAST BV, Charlotte, NC 28203
Restaurant · NC permit/State ID 2060011292
Latest gradeA (97.5)
Last inspectedOct 14, 2026
Inspections on record38
On record sinceOct 21, 2013
Score history
Oct 21, 2013Higher is betterOct 14, 2026
Inspections & violations
Oct 14, 2026 A 97.5 · 4 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed multiple dishes with visible food residue and sticker residue, stacked and stored as clean. -CDI- Dishes were moved back to the dish pit to be re-washed/rinsed/sanitized.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#18 · Proper cooking time & temperatures
Corrected during inspection
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P -Observed fried chicken cooked to a final cook temperature of 132F. -CDI- Employee immediately placed chicken back into the fryer to reach a final cook temperature of 168F.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-501.11 Maintain equipment in good repair. -Observed some rusted shelves in tall reach-in cooler across from grill. Significant improvement in replacing rusted shelves noticed since last inspection. Continue replacing rusted shelving. -1/2 points-
#49 · Non-food contact surfaces clean −0.5
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed dark buildup in interior of baked potato hot drawers. Observed food residue on interior of prep cooler cold drawers on the grill line (with mac and cheese foods). -Significant improvement observed since last inspection. Cleanliness of non-food contact surfaces in raw chicken prep cooler has increased. -1/2 points-
May 26, 2026 A 96.5 · 4 violations
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed french onion soup holding below 135F in steam well. PIC stated soup was just reheated less than one hour ago in microwave. -CDI- PIC reheated to 170F in microwave.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#22 · Proper cold holding temperatures −1.5
Follow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
-Observed cavatappi noodles, shredded cheddar cheese, sliced cheddar cheese, alfredo sauce, mac alfredo sauce, raw shrimp, raw salmon, and raw chicken in prep top above 41F. Observed ambient temperature of prep unit at 46F. -CDI- PIC voluntarily discarded the raw shrimp, raw salmon, raw chicken, and cavatappi noodles, because they have all been stored in the cooler overnight (over 4 hours). PIC placed the remaining foods (shredded cheddar, sliced cheddar, alfredo sauce, mac alfredo sauce) on 4-hours TPHC, because PIC confirmed those items were placed in the cooler one hour ago at 12pm. -During inspection, PIC placed work order for cooler. Facility may not cold hold in cooler until it is repaired and properly cold holds at or below 41F. Facility may temporarily use 4-hour TPHC for foods stored in cooler, until repair. -3 day verification visit required-
-Observed sliced cherry tomatoes and blue cheese crumbles in salad prep top above 41F. All other TCS foods in cooler were properly cold holding below 41F. PIC stated tomatoes and blue cheese crumbles were moved from WIC to salad prep top 30 minutes ago, and likely left at room temperature during the process. -CDI- PIC moved sliced tomatoes and blue cheese to WIC for rapid cooling. By end of inspection, EHS observed both tomatoes and blue cheese cooling at sufficient rates to reach 41F within 4 hours.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
4-501.11 Maintain equipment in good repair. -Observed rusted shelves in tall RIC across from grill. Replace shelves. -REPEAT-
#49 · Non-food contact surfaces clean −1
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed buildup of food residue and dark growth inside cold drawers and prep coolers. Increase frequency of cleaning. -REPEAT-
Feb 6, 2026 A 97.5 · 4 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.11 Provide soap for handwashing at each handsink. -Pf -Observed no functioning soap dispenser at handsink by dish machine. -CDI- Soap was replaced.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
4-501.11 Maintain equipment in good repair. -Observed rusted shelves in tall RIC across from grill. Replace shelves. -REPEAT-
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. -Observed stickers on multi-use scoops for foods (BBQ squace) peeling back and cracked, revealing sticker residue underneath. Observed cracked stickers submerged into food (BBQ sauce). Ensure the sticker portion of the scoops remains above the food, or fully remove sticker and sticker residue.
#48 · Warewashing facilities: installed, maintained & used; test strips −1
Repeat violationFollow-up verification required
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf -Observed no functioning thermometer for high temperature sanitizing dish machine. Obtain new or repair existing thermometer. -10 day verification visit required- REPEAT-
#49 · Non-food contact surfaces clean −0.5
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed buildup of dark growth/residue inside raw chicken/shrimp breading prep unit. -Observed improvement in cleanliness since last inspection.
Sep 30, 2025 A 95 · 10 violations
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
Corrected during inspection
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF -Observed no employee health policy on site, explaining the reportable symptoms and illnesses. -CDI- EHS provided a copy of Mecklenburg County’s Employee Health Policy to PIC.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
#10 · Handwashing sinks supplied & accessible −1
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towels at back hand sink by ice cream. PIC stated facility is out of paper towels until truck comes. -10 day verification visit required-
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed cooked rice in cold drawer at 55F. All other items in unit were at or below 41F. PIC was unaware of why food was above 41F. -CDI- PIC voluntarily discarded item. -REPEAT- Observed great improvement since last inspection. Facility will not be placed on Risk Control Plan from this inspection. If cold holding violations continue, facility may be placed on Risk Control Plan in the future.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition
Corrected during inspection
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed multiple items in prep units without date marks (sliced tomatoes, cut lettuce, spinach dip, kids mac sauce, steakhouse mac, cooked asparagus). -CDI- PIC verified prep dates of items by verifying with chef. PIC properly added date marks to all items. PIC and EHS discussed importance of date marking all TCS foods held overnight, even in prep units.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#33 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf -Observed bags of cooked fettuccine noodles cooling too slowly in prep top. Observed noodles cooling at a rate of 0F/min, portioned and wrapped in plastic bags and stacked above the fill line in the container. -CDI- Because noodles were within their 4 hour cooling timeframe, PIC moved noodles to WIF for rapid cooling. By end of inspection, EHS observed noodles cooling at sufficient rates and reached 38F.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#37 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed multiple squeeze bottles without labels. Label all containers.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-501.11 Maintain equipment in good repair. -Observed rusted shelves in tall RIC across from grill. Replace shelves. -REPEAT-
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf -Observed no thermometer for high temperature sanitizing dish machine. Obtain thermometer. -10 day verification visit required-
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed heavy buildup of food residue inside cold holding units (tall reach-in cooler, low reach-in coolers, gaskets in coolers, shelves on the make line, and inside the ice cream freezer. Increase frequency of cleaning.
#56 · Meets ventilation & lighting requirements; designated areas used
Corrected during inspection
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored above customer food in the low reach-in-cooler. Store employee food on separate and/or lower shelves to prevent contamination. -CDI- PIC moved employee food.
Mar 25, 2025 A 94.5 · 6 violations
#15 · Food separated & protected −1.5
Corrected during inspection
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle trash can, pick potato up off floor and proceed to handle single service items without changing gloves. CDI: Food employee changed gloves and washed hands.
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple salad plates inside cold unit with food debris while being stored as clean. CDI: Items were placed to be rewashed.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sour cream and cheese kits in ice bath above 41F. Observed blue cheese above 41F, item was double panned. The was not enough ice in ice baths. CDI: Items placed in freezer to cool.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer bucket sitting on top of container of breader. CDI: sanitizer bucket was relocated.
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed salmon thawing underneath running water but was not submerged. CDI: Item was submerged in water.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed damaged metal wall inside walk in cooler. Repair.
Dec 10, 2024 A 95.5 · 5 violations
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed seared tuna which is served undercooked being stored above broccoli inside walk in cooler. CDI: Storage order was rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle raw beef then proceed to handle single service items without changing gloves. CDI: Food employee changed gloves and washed hands.
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salmon and raw chicken in prep drawer above 41F. Prep drawer was not fully closed. Observed shredded cheese and sliced tomatoes being held in ice baths above 41F. Ice baths were not touching containers of food products. Observed shredded cheese in small prep top above 41F, item was double panned. CDI: All items were voluntarily discarded.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed fried onion strings being held on TPHC without a time label. CDI: PIC placed time label on item.
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
REPEAT
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed pasta cooling at a rate of 0.06F/min in a container covered with lid inside walk in cooler. CDI: Lid was removed from item.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#49 · Non-food contact surfaces clean −0.5
Repeat violation
REPEAT
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris on prep tops in inside plate cooler. Clean as needed.
Aug 13, 2024 A 96.5 · 4 violations
Inspector comments: EHS and PIC discussed potential non-continuous cooking of seared salmon. According to PIC salmon is seared on the skin side for 10 seconds to remove the skin, then it is placed in walk in cooler to cool. PIC demonstrated searing process for EHS during inspection. EHS observed salmon with a temperature of 40F after searing for 10 seconds, which does not constitute non-continuous cooking.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plates throughout the kitchen with food debris while being stored as clean. CDI: Items were placed to be rewashed.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor black build up on large ice machine. Clean as needed.
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed pasta cooling overnight still above 41F. Observed 2 pans of rice above 70F after more than 2 and half hours of cooling. CDI: All items were voluntarily discarded.
For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed pasta cooling in large container covered with a lid. Observed rice cooling with majority of container covered in aluminum foil. Observed lobster cooling at a rate of 0.04F/min inside reach in cooler covered with a lid. CDI: PIC and EHS discussed cooling methods, lobster was moved to walk in cooler, lid removed.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#49 · Non-food contact surfaces clean
Repeat violation
REPEAT
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed bottom of reach in coolers with build up of food debris. Clean as needed. Points not escalated due to previous violation corrected.
Nov 17, 2023 A 96.5 · 9 violations
Inspector comments: EHS has discussed preparation of seared salmon as a heat treatment with a new PIC. Per conversation with PIC, it is unclear if salmon reaches final cook temperature during heat application.
EHS will send non-continuous cooking application to PIC. Should facility determine that non continuous cooking or par cooking applies to their process, application will be filled out and back to EHS prior to continuation of process.
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed two (2) bins of rewrapped cooked rib meat underneath sealed raw salmon in walk in freezer.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two (2) containers of unwashed produce (strawberries) stored over RTE food in WIC. REPEAT
CDI - Storage order was reorganized to prevent potential contamination. EHS provided PIC with updated WIC storage order chart.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed two (2) bins of TCS food (green beans and seared aspagus) placed on TPHC with date labels, but no effective TPHC labels. CDI - PIC verified placement time with food employee and appropriately marked bins with disposal time. Food items were disposed of prior to end of inspection.
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one (1) can of outdoor wasp spray stored within office. Per conversation with PIC, spray is utilized outside of the establishment on patio. CDI - PIC voluntarily removed wasp spray from facility prior to end of inspection. DO not store any pesticides not approved for food service inside of the food establishment.
#37 · Food properly labeled: original container −1
Corrected during inspectionRepeat violation
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one (1) bottle of water at grill top without effective labeling. CDI - EHS labeled bottle by placing it in labeled plastic container. EHS and PIC discussed station labeling and placing difficult to label containers in labeled bins. REPEAT.
Note: No escalation in point deduction due to noted improvements; EHS observed standard labeling procedures during preparation time, and dry storage items were effectively for long term storage.
#40 · Personal cleanliness
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee briefly placing clean utensils at dish storage with a headband, but no other effective hair restraints. Utilize full, effective hair restraints when handling food or clean equipment and utensils.
Note: Observed same employee at time of entry with bracelets on, but observed no food prep. Remove jewelry on hands and arms prior to food preparation.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed six (6) recently washed and sanitized bins at drying rack wet nesting.
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed bin and three (3) loose bags of linens in PIC office directly on ground.
CDI - PIC elevated improperly stored linens. EHS separated dishes in order to allow them to better air dry.
#45 · Single-use & single-service articles: properly stored & used −0.5
Corrected during inspection
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service to go boxes throughout prep area with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination. REPEAT.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 (B) Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in
accordance with manufacturer's specifications. Observed loose gasket at salad prep top lid. PIC presented work order for replacement cooler.
#49 · Non-food contact surfaces clean
Corrected during inspection
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed four (4) plastic bins with minor food/label on their non-food contact surfaces debris stacked within one another at dish storage. CDI - Bins were pulled and rotated for corrective cleaning.
Jul 7, 2023 A 96 · details not yet loaded
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Mar 30, 2023 A 96 · details not yet loaded
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Sep 22, 2022 A 94 · details not yet loaded
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Jun 27, 2022 A 97.5 · details not yet loaded
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Mar 21, 2022 A 97.5 · details not yet loaded
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Oct 12, 2021 A 96 · details not yet loaded
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Jun 30, 2021 A 96 · details not yet loaded
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Feb 3, 2021 A 94 · details not yet loaded
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Sep 22, 2020 A 93.5 · details not yet loaded
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Dec 19, 2019 A 93.5 · details not yet loaded
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Jul 9, 2019 A 94.5 · details not yet loaded
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Apr 13, 2019 A 91 · details not yet loaded
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Nov 15, 2018 A 95.5 · details not yet loaded
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Jun 26, 2018 A 95 · details not yet loaded
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Mar 21, 2018 A 96.5 · details not yet loaded
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Dec 12, 2017 A 96 · details not yet loaded
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Sep 25, 2017 A 96.5 · details not yet loaded
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Jun 26, 2017 A 96.5 · details not yet loaded
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Mar 16, 2017 A 94 · details not yet loaded
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Dec 23, 2016 A 93 · details not yet loaded
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Sep 16, 2016 A 95.5 · details not yet loaded
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Jun 6, 2016 A 94.5 · details not yet loaded
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Mar 1, 2016 A 94.5 · details not yet loaded
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Nov 12, 2015 A 95 · details not yet loaded
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Aug 13, 2015 A 95.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Apr 14, 2015 A 91 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Dec 31, 2014 A 97 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Sep 25, 2014 A 96 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
May 15, 2014 A 96.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Oct 21, 2013 A 94 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “OUTBACK STEAKHOUSE” or State ID 2060011292). Inspection type (routine vs. follow-up) is not published in the county's data.