Texas Roadhouse
Last inspected: Apr 2, 2026
67
Score
Public records show 14 inspections at Texas Roadhouse stretching back to 2022. The newest entry in the record is dated Apr 2, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have turned up more issues than earlier ones, averaging around five violations lately compared to roughly three violations before.
Looking across the full record, “heat strip failed to turn black” is the recurring theme, flagged four times.
Compared to other Miramar restaurants (averaging 78), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
14
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
67
Sep 16, 2025
Complaint Full
4 critical violations. 3 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
29
Jun 10, 2025
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Sink and Surface
16-33-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaning equipment storage table- Metallic food containers stacked wet, employee removed from piles. **Corrected On-Site**
24-08-4
Basic - Ice scoop handle in contact with ice. Bar area, employee removed. **Corrected On-Site**
10-08-5
Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer Bucket (00-sink and surface) . Employee made new solution, chlorine sanitizer at 100 ppm. **Corrected On-Site**
21-45-1
78
Apr 3, 2025
Routine - Food
No violations found.
100
Mar 28, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 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. **Repeat Violation** **Admin Complaint**
22-57-6
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.employee wearing a black watch, after manager instructed, employee removed. **Corrected On-Site** **Warning**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.np,ages and bowl stacked wet, employee removed from piles. **Corrected On-Site** **Warning**
24-08-4
78
Dec 20, 2024
Complaint Full
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 140F) **Repeat Violation** **Admin Complaint**
22-49-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared,or portioned today. Fry station-portioned pork (52F - Cold Holding); portioned baked potatoes (49F - Cold Holding), observed food stored above the rim line. Per operator food held less than 4 hours, employee moved food out of temperature and stored in lower cooler for a quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area, employee provided. **Corrected On-Site**
31B-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Bar area- racks of glasses in front of sink, employee removed. **Corrected On-Site**
31A-09-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Bar area, two plastic jars under soap dis, employeeremoved. **Corrected On-Site**
24-07-4
Basic - Single-service articles not stored inverted or protected from contamination. Forks and spoons by storage area, employee inverted. **Corrected On-Site**
25-06-4
55
Oct 2, 2024
Routine - Food
1 critical violation.
View 1 violation
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. **Warning** - From follow-up inspection 2024-10-02: Observed dishwasher is out of service, per operator parts has been ordered.,triple compartment sink has been used for proper sanitation of equipment **Time Extended**
22-57-6
86
Sep 6, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. portioned cooked season rice (46-47F - Cooling); portioned cooked pork (45-46F - Cooling), per manager food cooling overnight. See stop sale **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. portioned cooked season rice (46-47F - Cooling); portioned cooked pork (45-46F - Cooling), per manager food cooling overnight. Employee discarded. **Warning**
01B-36-5
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
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Next to triple sink. **Warning**
31B-06-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a black watch. After manager instructed , employee removed. **Corrected On-Site** **Warning**
13-07-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. Bar area. **Warning**
33-38-4
Basic - Water leaking from pipe and/or faucet/handle. Under HWS , next to triple sink **Warning**
29-11-4
50
May 22, 2024
Complaint Full
2 major violations. 1 minor violation.
View 3 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to triple sink, Employee provided **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Next to triple sink, Employee provided. **Corrected On-Site**
31B-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board - salad station in cook line, Employee removed. **Corrected On-Site**
14-09-4
78
Dec 8, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer- bags of pasta, touching box of raw salmon on same shelf. Employee placed pasta above raw salmon **Corrected On-Site**
08A-02-6
86
Sep 29, 2023
Complaint Full
5 critical violations. 1 major violation. 6 minor violations.
View 12 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. Dishwasher- kitchen area (Chlorine 10ppm); Dishwasher-bar area (Chlorine 10ppm), technician arrived during inspection and fixed both machines, chlorine sanitizer at 50 ppm. **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Bar area, employee washed hands, after used in use towel to dry hands. Manager provided paper towels and after instructed, employee washed hands. **Corrected On-Site**
12A-18-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three flying insects landing around bags of yellow and red onions. One flying insect landing on one yellow onion, employee discarded onion, cleaned and sanitized area. **Corrective Action Taken**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Salad station-cut lettuce (52F - Cold Holding); shredded mozzarella cheese (58F - Cold Holding); in house made Caesar salad dressing (55F - Cold Holding); feta cheese (57F - Cold Holding), per manager food held less than 4 hours, manager add ice for a quick chill Advised operator not to stored TCS foods inside unit , until technician verifies proper cold holding temperatures of 41F or below. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. gravy (121F - Hot Holding), per manager food hot held less than 2 hours, observed gravy stored on double panel, employee reheated to 165F and stored on single panel. **Corrected On-Site**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area, manager provided **Corrected On-Site**
31B-02-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Observed bread plates on outside patio in dining room tables. Employee removed. **Corrected On-Site**
25-09-4
Basic - Bowl or other container with no handle used to dispense food. Expo station- plastic cup inside diced onions, Employee removed. **Corrected On-Site**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Several piles on meat containers stacked wet, prep table in front of dishwasher area.
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. E Expo station, ice cream scoop and serving spoon on water temperature (80F) , employee removed **Corrected On-Site**
10-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of water, inside reach in freezer, manager removed. **Corrected On-Site**
12B-13-4
Basic - Single-service articles not stored inverted or protected from contamination. Expo station-Soup spoons and salt shakers, Employee inverted. **Corrected On-Site**
25-06-4
32
Jul 7, 2023
Routine - Food
No violations found.
100
Jun 30, 2023
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee working in cook line use personal cell phone, after, put gloves and proceed to mix a salad mix bowl. **Warning**
12A-29-4
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. Technician arrives during inspection, water te165F. **Warning**
22-57-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Salad station ; mozzarella shredded cheese (50F - Cold Holding); cut tomatoes (51F); sliced tomatoes (50F - Cold Holding) observed food containers on ice, only covering bottom of container.Manager stated food held less than 4 hours, ice bath added for a quick chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. **Repeat Violation** **Warning**
27-16-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Bar area, leaking water. **Repeat Violation** **Warning**
31A-09-4
47
Dec 8, 2022
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Bar area.
27-16-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Smart power sink and surface testing strips for triple sink sanitizer
16-37-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Along cook line, **Repeat Violation**
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee packing food, operator provided **Corrected On-Site**
13-03-4
Basic - Water leaking from pipe and/or faucet/handle. Bar area HWS
29-11-4
70
Frequently Asked Questions
When was Texas Roadhouse last inspected?
The most recent health inspection at Texas Roadhouse on file is from Apr 2, 2026. The public record contains 14 inspections in total.
What is the most common violation at Texas Roadhouse?
Across the inspection record, “heat strip failed to turn black” has been cited four times, more than any other issue at Texas Roadhouse.
How does Texas Roadhouse compare to other restaurants in Miramar?
Texas Roadhouse most recently scored 67 out of 100, which is lower than the Miramar average of 78.
Has Texas Roadhouse's inspection record improved over time?
No. Recent inspections at Texas Roadhouse have averaged around five 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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