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OUTBACK STEAKHOUSE #4612

15100 SE 38TH ST, BELLEVUE, WA 98006 · Restaurant (Seating 151-250)

Inspection summary

OUTBACK STEAKHOUSE #4612 has been inspected 36 times by Public Health – Seattle & King County since April 5, 2006. The most recent inspection, on March 30, 2026, found no infractions.

23 of 36 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

The last 7 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 7 times across 5 separate inspections, most recently on May 1, 2018. For example: 2000 - Proper reheating procedures for hot holding

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 5 times across 3 separate inspections, most recently on May 7, 2019. For example: 3500 - Employee cleanliness and hygiene

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 4 separate inspections, most recently on December 4, 2014. For example: 4100 - Warewashing facilities properly installed,...

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on May 7, 2019. For example: 3300 - Potential food contamination prevented during delivery, preparation, storage, display

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on November 23, 2009. For example: 3100 - Proper labeling, signage

About this data

These results come from Public Health – Seattle & King County, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

36 inspections

  1. Routine Inspection/Field Review

    0 infractions

  2. Routine Inspection/Field Review

    0 infractions

  3. Routine Inspection/Field Review

    0 infractions

  4. Routine Inspection/Field Review

    0 infractions

  5. Routine Inspection/Field Review

    0 infractions

  6. Routine Inspection/Field Review

    0 infractions

  7. Routine Inspection/Field Review

    0 infractions

  8. Routine Inspection/Field Review

    2 infractions

    • 4500 - Sewage, waste water properly disposed
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
  9. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 3500 - Employee cleanliness and hygiene
      • BLUE
  10. Routine Inspection/Field Review

    4 infractions

    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 2000 - Proper reheating procedures for hot holding
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
  11. Routine Inspection/Field Review

    0 infractions

  12. Consultation/Education - Field

    0 infractions

  13. Routine Inspection/Field Review

    0 infractions

  14. Consultation/Education - Field

    0 infractions

  15. Routine Inspection/Field Review

    0 infractions

  16. Routine Inspection/Field Review

    0 infractions

  17. Routine Inspection/Field Review

    3 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 1710 - Proper hot holding temperatures (less than130 degrees)
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  18. Routine Inspection/Field Review

    0 infractions

  19. Routine Inspection/Field Review

    1 infraction

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
  20. Routine Inspection/Field Review

    0 infractions

  21. Routine Inspection/Field Review

    1 infraction

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
  22. Routine Inspection/Field Review

    0 infractions

  23. Routine Inspection/Field Review

    0 infractions

  24. Routine Inspection/Field Review

    0 infractions

  25. Routine Inspection/Field Review

    1 infraction

    • 4400 - Plumbing properly sized, installed,...
      • BLUE
  26. Routine Inspection/Field Review

    1 infraction

    • 3100 - Proper labeling, signage
      • BLUE
  27. Consultation/Education - Field

    0 infractions

  28. Routine Inspection/Field Review

    2 infractions

    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
  29. Routine Inspection/Field Review

    1 infraction

    • Wiping cloths properly used, stored
      • BLUE
  30. Return Inspection

    0 infractions

  31. Consultation/Education - Field

    0 infractions

  32. Routine Inspection/Field Review

    4 infractions

    • Proper eating, tasting, drinking, or tobacco use
      • BLUE
    • Proper cooling procedure
      • RED
    • Hands washed as required
      • RED
    • Adequate handwashing facilities
      • RED
  33. Routine Inspection/Field Review

    0 infractions

  34. Routine Inspection/Field Review

    1 infraction

    • Proper cooling procedure
      • RED
  35. Consultation/Education - Field

    0 infractions

  36. Routine Inspection/Field Review

    4 infractions

    • Plumbing properly sized, installed,...
      • BLUE
    • Adequate equipment for temperature control
      • BLUE
    • Accurate thermometer provided and used ...
      • RED
    • Proper Consumer Advisory posted for raw ...
      • RED

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