Texas Roadhouse
Last inspected: Mar 2, 2026
74
Score
Going back to 2022, Texas Roadhouse has 12 inspections in the public record. The most recent report on file is from Mar 2, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has not been favorable: recent inspections average around seven violations each, up from closer to three violations before.
The most common issue across all inspections has been “ice buildup in walk-in freezer”, showing up four times.
Restaurants in Clermont average 68, so Texas Roadhouse is doing better than most peers. On the whole, the file is mixed but not concerning.
12
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 2, 2026
Complaint Full
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Spray bottle containing toxic substance not labeled. -bottle of clear liquid on chemical shelf holder. Operator discarded. **Corrected On-Site**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -beverage in reach in cooler on front line, personal food on shelf with vegetables in walk in cooler. Operator removed. **Corrected On-Site**
40-06-5
Basic - Floor area(s) covered with standing water. -walk in cooler, operator squeegeed floor. **Corrected On-Site**
36-22-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets and ledge of white reach in freezer in bread room, operator began cleaning. **Corrective Action Taken**
23-03-4
74
Feb 11, 2026
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 144f, ran again 160.7 **Corrected On-Site** **Warning** - From follow-up inspection 2026-02-11: **Time Extended**
22-57-6
High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -dishwasher **Warning** - From follow-up inspection 2026-02-11: **Time Extended**
12A-13-4
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -establishment is doing cook-chill for green beans that is not on the approved HACCP plan. **Warning** - From follow-up inspection 2026-02-11: HACCP plan has been received and is waiting on final approval. **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Floor drain draining very slowly in bar area. **Warning** - From follow-up inspection 2026-02-11: **Time Extended**
29-19-4
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. **Warning** - From follow-up inspection 2026-02-11: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice bin at server station. **Warning** - From follow-up inspection 2026-02-11: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Drain cover(s) missing at prep sink in kitchen **Warning** - From follow-up inspection 2026-02-11: **Time Extended**
29-18-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils under prep table **Corrected On-Site** **Warning** - From follow-up inspection 2026-02-11: **Time Extended**
12B-07-4
52
Dec 11, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 144°f, ran again 160.7 **Corrected On-Site** **Warning**
22-57-6
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -dishwasher **Warning**
12A-13-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -establishment is doing cook-chill for green beans that is not on the approved HACCP plan. **Warning**
03G-50-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice bin at server station. **Warning**
22-20-5
Basic - Drain cover(s) missing at prep sink in kitchen **Warning**
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils under prep table **Corrected On-Site** **Warning**
12B-07-4
Basic - Floor drain draining very slowly in bar area. **Warning**
29-19-4
Basic - Ice buildup in walk-in freezer. **Warning**
14-69-4
52
May 9, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. -prime rib roast (124F - Hot Holding), held less than four hours per operator. Operator turned roast holding unit to reheat function Recheck 130F **Corrective Action Taken**
03B-04-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee on cook line handled cell phone then proceeded to prepare food on grill. Operator educated employee, employee washed hands. **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken (56F - Cold Holding); raw steak (51F - Cold Holding); raw salmon (52F - Cold Holding) all on cook line, all held less than four hours per operator. Operator moved to walk in cooler for quick chill. Recheck: Raw chicken 43F, raw steak 38F, raw salmon 39F **Corrected On-Site**
03A-02-5
Basic - Employee eating in a food preparation or other restricted area. -employee on cook line drank from an open container on the cook line.
12B-02-4
61
Dec 4, 2024
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
74
May 3, 2024
Routine - Food
No violations found.
100
Apr 26, 2024
Routine - Food
4 critical violations. 3 major violations. 24 minor violations.
View 31 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-57-6
High Priority - Employee failed to wash hands when changing gloves after touching raw fish.
12A-07-5
High Priority - Vacuum breaker at hose bibb at incorrect location.
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw steak (44F - Cold Holding), after 30 minutes was 41 F -cut lettuce (54F - Cold Holding), after 30 minutes was 48. housemade ranch dressing (48F - Cold Holding), after 30minutes was 39...all held less than four hours per operator. Operator moved to walk in cooler for quick chill. **Corrected On-Site**
03A-02-5
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -servers on front line scooping ice, making drinks, salads
13-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on top of can storage rack -slicer on back line -interior of soda gun nozzle at bar -ice scoop holder at bar
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -ice in handwash sink by dish area.
31A-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -spoons on front line.
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -in kitchen on storage rack near dish area. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -reach in freezer in bakery area. ** -in reach in cooler on front lineCorrected On-Site** **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpacks on boxes of beef in beef walk in cooler -shoes under prep table on cook line** -cellphone on top of bags of flour in bakeryCorrected On-Site** **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -servers on front line scooping ice, making drinks, salads wearing bracelets and watches
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee on cook line.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -containers on back line over veggie prep table.
24-08-4
Basic - Equipment in poor repair. -walk in freezer door
14-11-5
Basic - Floor soiled/has accumulation of debris. -under fryers and cooking equipment on cook line
36-73-4
Basic - Floor tiles missing and/or in disrepair. -at entry to walk in beer cooler
36-17-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. -between veggie wash sink and prep table.
10-17-4
Basic - In-use utensil stored in sanitizer between uses. -knife in baking area. **Corrected On-Site**
10-18-5
Basic - No handwashing sign provided at a hand sink used by food employees. -by cook line. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of fryer cabinets on cook line -filters on hood suppression system
23-03-4
Basic - Open dumpster lid at time of inspection
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -in reach in cooler in bar **Repeat Violation**
12B-13-4
Basic - Raw fruits/vegetables not washed prior to preparation. -employee peeled and cut onions without washing
08B-39-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues. -at bar
22-16-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -stored next to dry rice under prep table in kitchen **Corrected On-Site**
21-44-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -by veggie prep table
36-27-5
Basic - Waste line missing at soda gun holster at bar. **Repeat Violation**
29-17-4
Basic - Bowl or other container with no handle used to dispense food. -soufflé cup in Caesar dressing in reach in cooler on cook line. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. -by dumpster area.
51-11-4
12
Jan 19, 2024
Complaint Partial
1 minor violation.
View 1 violation
Basic - Old food stuck to clean dishware/utensils.Plates in kitchen and knife in dining room.
16-48-4
95
Dec 5, 2023
Routine - Food
No violations found.
100
Dec 1, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Dented/rusted cans present. See stop sale. - green beans
01B-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - approx 10 around bar area
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - manager states <1 hour. Moved items to another cooler. - ribeye (46F - Cold Holding); - porterhouse (47F - Cold Holding) **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. - meat walk in, hose connected for cleaning. **Corrected On-Site**
31A-11-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Waste line missing at soda gun holster.
29-17-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. - employee bottle drink in cooler. Manager removed **Corrected On-Site**
12B-13-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - employee drinks on shelf over meat processing table in walk in cooler **Corrected On-Site**
12B-07-4
47
Jun 14, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Hot and Cold Water Available; Adequate Pressure
FL-25
64
Dec 29, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Texas Roadhouse last inspected?
The most recent health inspection at Texas Roadhouse on file is from Mar 2, 2026. The public record contains 12 inspections in total.
What is the most common violation at Texas Roadhouse?
Across the inspection record, “ice buildup in walk-in freezer” has been cited four times, more than any other issue at Texas Roadhouse.
How does Texas Roadhouse compare to other restaurants in Clermont?
Texas Roadhouse most recently scored 74 out of 100, which is higher than the Clermont average of 68.
Has Texas Roadhouse's inspection record improved over time?
No. Recent inspections at Texas Roadhouse have averaged around seven violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Texas Roadhouse means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Texas Roadhouse inspected?
Based on the inspection history on file, Texas Roadhouse is inspected around four times per year on average.
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