Address: 7575 Beach Blvd, Buena Park, CA 90620, USA
Phone: +17145235788
Sunday: 11:30AM–10PM
Monday: 3–10PM
Tuesday: 3–10PM
Wednesday: 3–10PM
Thursday: 3–10PM
Friday: 3–11PM
Saturday: 11:30AM–11PM
Bryce Kelly (Bryceicle)
I have been a dishwasher for fourteen years now, and have worked at places don't care. Here at outback steakhouse, they're proud to let you down. Ask for the manager Joe, Joe is the best, but avoid the other two at all cost, Especially Thomas, he has an attitute problem and I, in all my 14 years as a dishwasher, have never worked with a more displeasing manager. MOLD. MILDEW. GRIME. MONTHS OLD! Would you eat or feed anyone anything with mold, or gunk in it? No? How about on all the plates, glasses, and silverware? Even what the chefs cook with, and store their food in, highly unsanitary! I tried to tell the managers that the area needs to be professionally cleaned, but my concerns fall to deaf ears. SMELLS LIKE RIVER SLUDGE, the gunk that's both inside and outside the dishwasher, and yes, its layered and multicolored, which means that if you've eaten here in the past year, you ate with dirty utensils, drank from a dirty glass, off of dirty plates, from a kitchen where all the food is kept in containers that have been running through that moldy dishwasher. In the pictures you will see mold inside the dishwasher, a calcified section of the dishwasher that is supposed to rinse the sanitized dishes that is broken, the wall underneath the sink, and underneath the table where "cleaned" racks are stored below, and dirty dishes on top. We already live in a pandemic and this establishment as it sits today july 16, 2022, is a prime example of bad cleanliness and why corona virus is spreading.
Brandin O
Wife wanted to come here to celebrate our 15th anniversary. The food & server was great but we had to take our food to go because of the atmosphere. There was a man eating there in a hospital gown. Like in the literal sense. The gown was heavily blood stained & he had dried blood down his arms where he was bandaged. Dude seriously looked like he just ran out of the ER. On top of that he had this real bad smell to him that lingered in the area. It was so bad that my wife was nauseated & she went to bathroom to throw up so we asked for to go containers & left with the other half of our food. Like I said prior the food & our server was great BUT the fact that management felt this was ok to allow is reason to low rating. Other people asked to be moved as well & hearing the other customers talk it was a mutual reaction. Sure its not an upscale restaurant but blood stained hospital gown ? We spent $110 for 2 so not a McDonald's either. Had it not been for that we would've stayed & ordered drinks plus dessert.😢
Yulsi Fernandez Montero
Amazing experience! We were celebrating my brother's birthday, there were 9 adults and an infant. They sat us quickly, even though we were a fairly large group. They then asked us to change seats to the other side of the restaurant as the server taking care of the area where we were initially seated was running late. They comped 2 full appetizers for this very small inconvenience and our server was excellent! We were able to bring our own cake, they provided the candles and sang for my brother. Overall amazing experience!
Kyle Strodtbeck
I came here because I received a gift card for Christmas. The experience was very underwhelming. Such that next year I’ll edit my Secret Santa answers to say “don’t include restaurants!” The steak was not cooked the same throughout - the thick center steak was medium rare however the surrounding ends were medium well. Nothing special about the sides - $2.00 extra for Mac and Cheese that came from a box? But the crown jewel was their centerpiece, the blooming onion appetizer. It appears ours was cooked hours before and then reheated by refrying it. I attached a picture and you can see the darker color and crispier nature of the covering compared to the more appetizing photos on this page. And oh my god was it salty. My ankles tomorrow will be swollen such that it’ll feel like I have an ankle monitor. Such a disappointing experience. I would suggest management do an overhaul and consider advancing the skill set of the chefs working.
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