Texas Roadhouse
Last inspected: Mar 16, 2026
100
Score
The health department has logged four inspections at Texas Roadhouse, the earliest from 2023. The latest inspection on file is from Mar 16, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The trend has been favorable: violation counts have eased from around five violations to closer to zero violations per visit over the last few inspections.
When inspectors have written things up, “food & non-food contact surfaces cleanable” has been the most frequent reason, cited three times.
Restaurants in East Greenwich average 88, so Texas Roadhouse is doing better than most peers. Overall, the inspection record reads well.
4
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 16, 2026
Re-Inspection
No violations found.
100
Feb 19, 2026
Routine
1 critical violation. 3 major violations. 4 minor violations. 2 corrected on site.
View 8 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food was observed held at 65 degrees Fahrenheit in the prep unit at the cookline. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per PIC, food was kept in the unit for an hour. Foods moved to walk-in cooler to rapidly cool.
3-501.16(A)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was blocked by plates and rags. A hand-washing sink shall be accessible at all times for employee use.
5-205.11
Warewashing facilities; installed maintained, & used; test strips
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine.
4-204.115
Food-contact surfaces; cleaned & sanitized
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. Establishment to use dishwasher to wash ONLY. All equipment and utensils to be sanitized in the 3-bay sink. Maintenance was contacted for repairs at the time of inspection.
4-501.112
Equipment not in good repair or proper adjustment
Inspector notes: The prep unit at the cookline was observed in poor repair (maintaining ambient temperature of 65 degrees Fahrenheit). Refrigeration units must be kept at 41 degrees Fahrenheit and under. Unit to not be used until it can be repaired/replaced/serviced.
4-501.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the stored in the ware-washing area are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
Equipment or utensils not clean
Inspector notes: The following was observed: 1) The non-food contact surfaces of the refrigeration units at the cookline have an accumulation of food residue. 2) The interior of the salad and expo prep units were observed with pooling water 3) The fan covers in the meat/beer walk-in coolers were observed with an accumulation of dust
4-601.11(B)
Physical facilities not cleaned at required frequency
Inspector notes: The floors in the walk-in freezer has an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
52
Nov 22, 2023
Re-Inspection
2 minor violations.
View 2 violations
Equipment not in good repair or proper adjustment
Inspector notes: The following equipment located in the kitchen area was not in good repair... - Hand Sink faucet near the mixers was observed to be dripping/leaking (Per the PIC, a part is ordered for proper repair.) - Salads to Go station lids/gaskets were observed to be in poor repair Kitchen equipment is to be maintained in good repair (Per the PIC, a new refrigeration unit is on order to replace the current unit.)
4-501.11
Physical facilities not in good repair
Inspector notes: The concrete floors in areas of the kitchen and bar were observed to have a sealed coating that is worn which is no longer durable, easily cleanable, or non-absorbent. The materials for indoor floors must be durable, easily cleanable and nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.
6-501.11
90
Nov 8, 2023
Routine
3 critical violations. 2 major violations. 4 minor violations. 5 corrected on site.
View 9 violations
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: At the time of inspection, chemical spray bottles were observed stored with/hanging from the hand sink at the bar area. Chemicals must be stored to prevent the contamination of clean equipment, utensils linens, and/or single service by spacing or partitioning and locating them in an area that is not above food, equipment utensils, linens, and single service articles. Chemical spray bottles were relocated to protected location at the time of inspection.
7-201.11
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Sink and Surface sanitizer solution used at the bar area was in excess of 700 parts per million (ppm) DDBSA. Sink and Surface sanitizer solution applied to food contact surfaces must be applied at the strength as indicated on the manufacturers' label 272 - 700 ppm DDBSA. Sanitizer strength was adjusted to proper range at the time of inspection.
7-204.11
Food not reheated to required temperature for hot holding
(corrected on site)
Inspector notes: Chili, which was previously cooked and cooled, was only reheated to 125 degrees Fahrenheit for hot holding. Time/temperature control for safety (TCS) food that is cooked, cooled, and reheated for hot holding must be reheated to 165 degrees Fahrenheit or above for 15 seconds. Chili was reheated to 195 degrees Fahrenheit at the time of inspection.
3-403.11
Handwashing sink water not at required temperature
Inspector notes: At the time of inspection, the hot water at the handwashing sink in the dish area was observed to only reach 79 degrees Fahrenheit. A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 100 degrees Fahrenheit through a mixing valve or combination faucet. Per the PIC, plumber is to be made aware of temperature issue.
5-202.12
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for the following time/temperature control for safety (TCS) foods... - Rice was observed set for cooling in the walk-in cooler in stacked covered pans at 135 degrees Fahrenheit. Rice was relocated and uncovered for rapid cooling at the time of inspection. - Dredge liquid prepared same day for fried Chicken and Onions was observed held on an ice bath at 79 and 61 degrees Fahrenheit. Dredge liquids are to be cooled in refrigeration prior to being placed on the cookline. Dredges were moved to the walk-in freezer at the time of inspection for rapid cooling. The ice slurry was added to at the time of inspection.
3-501.15
Equipment not in good repair or proper adjustment
Inspector notes: The following equipment located in the kitchen area was not in good repair... - The Server Station Low Boy fridge door was observed not properly sealing/closing tightly leaving a gap at the top - Hand Sink faucet(s) were observed to be dripping/leaking - The Grill Hand Sink soap dispenser was observed to not dispense soap properly - Salads to Go station lids/gaskets were observed to be in poor repair Kitchen equipment is to be maintained in good repair
4-501.11
Physical facilities not in good repair
Inspector notes: The concrete floors in areas of the kitchen and bar were observed to have a sealed coating that is worn which is no longer durable, easily cleanable, or non-absorbent. The materials for indoor floors must be durable, easily cleanable and nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.
6-501.11
Food contaminated by miscellaneous source
Inspector notes: At the time of inspection, lids used for covering prep units for times after use were observed stored leaning against equipment/wall on the floor. PIC to ensure prevention of possible contamination of equipment lids by storing them off the floor in a protected location.
3-307.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Portion cups were observed stored in several foods as scoops. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container. Portion cups were removed at the time of inspection.
3-304.12
43
Frequently Asked Questions
When was Texas Roadhouse last inspected?
The most recent health inspection at Texas Roadhouse on file is from Mar 16, 2026. The public record contains four inspections in total.
What is the most common violation at Texas Roadhouse?
Across the inspection record, “food & non-food contact surfaces cleanable” has been cited three times, more than any other issue at Texas Roadhouse.
How does Texas Roadhouse compare to other restaurants in East Greenwich?
Texas Roadhouse most recently scored 100 out of 100, which is higher than the East Greenwich average of 88.
Has Texas Roadhouse's inspection record improved over time?
Yes. Recent inspections at Texas Roadhouse have averaged around zero violations per visit, down from roughly five 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 two times per year on average.
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