A

Outback Steakhouse

280 Marsh Avenue, Staten Island, NY 10314

Steakhouse Todt Hill-Emersn Hill-Heartland Villg-Lighthse Hill (718) 761-3907

Grade A · as of Jan 14, 2025

Outback Steakhouse was last inspected on January 14, 2025 and scored 12 points (A range). Inspectors found 2 violations, 1 of them critical.

Latest inspection

January 14, 2025 · Cycle Inspection · Re-inspection

A

Score: 12 points (A range)

1 critical1 general
  • CriticalFood temperature

    Food wasn’t cooked to a safe internal temperature.

    Official wording (code 02A)

    Time/Temperature Control for Safety (TCS) food not cooked to required minimum internal temperature. • Poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, meats, fish or ratites to or above 165 °F for 15 seconds with no interruption of the cooking process • Ground meat, and food containing ground and comminuted meat, to or above 158 °F for 15 seconds with no interruption of the cooking process, except per individual customer request • Pork, any food containing pork to or above 150 °F for 15 seconds • Mechanically tenderized or injected meats to or above 155 °F. • Whole meat roasts and beef steak to or above required temperature and time except per individual customer request • Raw animal foods cooked in microwave to or above165 °F, covered, rotated or stirred • All other foods to or above 140 °F for 15 seconds; shell eggs to or above 145 °F for 15 seconds except per individual customer request.

  • GeneralFacility upkeep

    Plumbing was missing protection against backflow, or floors didn’t drain properly.

    Official wording (code 10B)

    Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

ABJun 14, 2022: 111122/06May 25, 2023: 6623/05Dec 7, 2024: 171724/12Jan 14, 2025: 121225/01
Inspection scores over time. Lower is better: 0–13 is an A, 14–27 a B, 28 or more a C.

Inspection history

4 inspections on record

  1. 17 17 points (B range)

    Cycle Inspection · Initial Inspection

    Scored in the B range on an initial inspection, so no grade is given yet. A re-inspection follows.

    2 critical2 general Show violations
    • CriticalHygiene & sanitation

      Workers’ personal hygiene was inadequate (dirty clothing, no hair restraint, jewelry).

      Official wording (code 06A)

      Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.

    • CriticalHygiene & sanitation

      Someone was eating, drinking, or smoking in a food prep or dishwashing area.

      Official wording (code 06B)

      Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.

    • GeneralFacility upkeep

      Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.

      Official wording (code 10F)

      Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

    • GeneralFood handling

      Frozen food was being thawed the wrong way.

      Official wording (code 09B)

      Thawing procedure improper.

  2. A 6 points (A range)

    Cycle Inspection · Initial Inspection

    2 general Show violations
    • GeneralFacility upkeep

      Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.

      Official wording (code 10F)

      Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

    • GeneralFacility upkeep

      Plumbing was missing protection against backflow, or floors didn’t drain properly.

      Official wording (code 10B)

      Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

  3. A 11 points (A range)

    Cycle Inspection · Initial Inspection

    1 critical2 general Show violations
    • CriticalHygiene & sanitation

      Workers’ personal hygiene was inadequate (dirty clothing, no hair restraint, jewelry).

      Official wording (code 06A)

      Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.

    • GeneralFacility upkeep

      Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.

      Official wording (code 10F)

      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.

    • GeneralFacility upkeep

      Plumbing was missing protection against backflow, or floors didn’t drain properly.

      Official wording (code 10B)

      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.

More in Todt Hill-Emersn Hill-Heartland Villg-Lighthse Hill

Source: NYC Department of Health and Mental Hygiene (DOHMH) open data, refreshed hourly. Last inspection 22 months ago. Always confirm with the official record.