Texas Roadhouse
Last inspected: Apr 1, 2026
95
Score
Texas Roadhouse appears in inspection records 13 times, starting in 2022. The latest inspection on file is from Apr 1, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have been trending down, averaging around two violations across recent inspections versus roughly nine violations before.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
The city-wide average for Gainesville sits at 75, putting Texas Roadhouse on the better side of that line. The file should reassure diners considering a visit.
13
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 1, 2026
Complaint Partial
1 minor violation.
View 1 violation
Potentially Hazardous Food Held at Proper Temperature
FL-16
95
Dec 10, 2025
Routine - Food
3 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
82
Aug 1, 2025
Routine - Food
2 minor violations.
View 2 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
86
Jan 28, 2025
Routine - Food
No violations found.
100
Jan 27, 2025
Routine - Food
7 critical violations. 3 major violations. 17 minor violations.
View 27 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at bar 0ppm Cl. Manager corrected sanitizer hose in sanitizer and dishmachine showed 50ppm CL **Corrected On-Site**
22-41-4
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. Employee wearing gloves took dirty pans to dishwash area then returned to cookline and handled cooking utensils and prepared food, without removing gloves, washing hands and putting on clean gloves. Employee wearing gloves breading raw chicken then handled cooking equipment without removing gloves, washing hands and putting on clean gloves. Employee wearing gloves touched apron and put hands on waist, then handled cooking equipment without removing gloves, washing hands and putting on clean gloves. Employee wearing gloves touched waist and face then touched Ready-To-Eat lettuce. Employee wearing gloves on cookline using cellphone, removed gloves then left cookline and returned to Cookline and handled cooking utensils end put on gloves without washing hands. Discussed with Manager. **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wearing gloves in back prep area handled trash can then returned to handling raw Chicken, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager. **Repeat Violation** **Admin Complaint**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato Skins 48F on cook line drawer for one hour previously in walk-in-cooler. Manager put potato skins back in walk-in-cooler **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Seasoned butter in squeeze bottle kept on time but no time mark.
03F-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb under hand wash sink in back prep area dose not have a vacuum breaker. Manager placed vacuum breaker on hose bibb **Corrected On-Site**
29-34-4
High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Prime rib roast Hot holding 126F. Manager instructed employee to bring roast to 130F. **Corrective Action Taken**
03B-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
22-02-4
Intermediate - Packaged food not labeled as specified by law. Container of food removed (flour and sugar ) from original container not labelled with name of contents.
02D-02-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Two milk containers in walk-in-cooler open the day before with no date mark.
02C-03-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food (flour and sugar ).
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with grooves in kitchen.
14-09-4
Basic - Dumpster overflowing garbage. Garbage bin with bottles over the top rim of garbage bin and open.
33-14-4
Basic - Floor area(s) covered with standing water. Standing water on floor in back prep area.
36-22-4
Basic - Floor not cleaned when the least amount of food is exposed. Food and broken dishes on floor of walk-in-freezer
36-01-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwaves on cookline soiled with remaining food.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior handle of microwaves on cookline soiled.
23-03-4
Basic - Old food stuck to clean dishware/utensils. Old food in portion dish on cookline. Food in clean bins on clean dish rack Employee removed. **Corrective Action Taken**
16-48-4
Basic - Open dumpster lid. Dumpster lids open behind establishment and missing drain plug on one of the dumpsters.
33-16-4
Basic - Plumbing system in disrepair. Plumbing disconnected at hand wash sink. Manager reconnected. **Corrected On-Site**
29-08-4
Basic - Single-service articles not stored inverted or protected from contamination. Single service aluminum trays no inverted. Take out large portion cups no inverted at server line. Manager inverted cups. **Corrected On-Site**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in the bottom of several reach in coolers on cook line.
29-49-6
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in kitchen made of concrete and not sealed.
36-02-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce ( lemons ) stored over ready-to-eat food ( Ready-To-Eat potato's ) in walk in cooler
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on on prep tables.
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitize bucket on floor in front kitchen
21-38-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Two Male employee handling food with beard and no beard guard.
13-04-4
11
Oct 31, 2024
Complaint Partial
No violations found.
100
Aug 20, 2024
Routine - Food
No violations found.
100
Aug 19, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed staff on the cook line, hike pants and walk off the line, immediate come back and continue working.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: on the cook line shredded cheese 47, boiled egg 46, shredded cheese 53°. Ice bags were added, unit swap was recent. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed: 1 fly by the walk-in freezer door.
35A-02-6
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed: multiple are paper copies.
53B-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a hat on the wait station prep table.
40-06-5
55
Dec 27, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
55
Aug 1, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed: no irreversible surface temperature taking devices available.
16-62-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee drink in the server alley on a prep table. **Repeat Violation**
12B-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed: a knife stored between equipment on the cook line. The knife was moved to dish. **Corrected On-Site**
10-17-4
82
Feb 23, 2023
Routine - Food
No violations found.
100
Feb 20, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in drawer at cook line chicken at 48F that, Pork at 56F and Fish at 56 that all had been on the line for one hour. Manager had ice placed on Chicken, pork and fish. **Warning**
03A-02-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
24-08-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed hole in floor on cook line showing unsealed concrete.
36-02-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce ( Lemons, ) stored over ready-to-eat food ( pickels) in walk in cooler . Manager relocated pickles **Corrected On-Site**
08B-17-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drink in walk-in-freezer stored above food served to public and not properly identified. Manager removed from walk-in-freezer **Corrected On-Site**
08B-49-4
70
Oct 27, 2022
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed high temperature Dishwashing machine temperature at 138. Manager switched to three compartment sink for cleaning equipment.
16-54-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed silverware to be rolled with food contact surface up and not protected.
24-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored above silverware ready to be rolled in napkins.
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed male employee on cook line with a beard and no beard guard.
13-04-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed temperature gauge cover damaged.
16-38-5
Basic - Standing water in bottom of reach-in-cooler. Observed water in the bottom of a Reach in Cooler on the cook line.
29-49-6
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket in a manner not able to dry at mop sink and behind establishment.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed in kitchen working containers of food (seasoning) removed from original container with no identification of food product stored in container. EO **Repeat Violation**
02D-01-5
64
Frequently Asked Questions
When was Texas Roadhouse last inspected?
The most recent health inspection at Texas Roadhouse on file is from Apr 1, 2026. The public record contains 13 inspections in total.
What is the most common violation at Texas Roadhouse?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Texas Roadhouse.
How does Texas Roadhouse compare to other restaurants in Gainesville?
Texas Roadhouse most recently scored 95 out of 100, which is higher than the Gainesville average of 75.
Has Texas Roadhouse's inspection record improved over time?
Yes. Recent inspections at Texas Roadhouse have averaged around two violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Texas Roadhouse means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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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