Texas Roadhouse
Last inspected: May 21, 2025
90
Score
Across the available record, Texas Roadhouse has four inspections on file, the first dated 2024. Texas Roadhouse was last inspected on May 21, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Things are looking better lately, with recent visits averaging around one violation compared to roughly six violations earlier on.
The most common issue across all inspections has been “food-contact surfaces”, showing up four times.
Restaurants in North Smithfield average 82, so Texas Roadhouse is doing better than most peers. Taken together, the history is a positive one.
4
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
May 21, 2025
Re-Inspection
1 major violation. 1 corrected on site.
View 1 violation
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (potato slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer was brought to be cleaned and sanitized.
4-601.11(A)
90
May 13, 2025
Opening
3 critical violations. 4 minor violations.
View 7 violations
Food-contact surfaces; cleaned & sanitized
16
Food-contact surfaces; cleaned & sanitized
16
Proper cold holding temperatures
22
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
47
Insects, rodents & animals not present
38
Non-food contact surfaces clean
49
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
47
52
Mar 21, 2024
Re-Inspection
1 critical violation. 2 major violations. 2 minor violations. 3 corrected on site.
View 5 violations
Food-contact surfaces: cleaned and sanitized
(corrected on site)
Inspector notes: The concentration in the sanitizing solution of the 3-bay sink was 0 parts per million (ppm). The concentration of dodecyclobenzenesulfonic acid/lactic acid in the sanitizing solution must be according to manufacturers directions.
4-501.114
Equipment or utensils not clean
(corrected on site)
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. Heating booster was turned on during inspection, and all items put through the dishwasher today are to be rewashed.
4-601.11(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (onion blossom slicer, vegetable dicer, and plates on the shelf in point area) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: The floor mixer was not in good repair, with a cracked casing. The floor mixer must be removed, repaired, or replaced.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: floor mixer prep units area beneath stove microwave shelf beside grill clean equipment storage rack and cart
4-602.13
64
Mar 12, 2024
Routine
2 critical violations. 7 major violations. 16 minor violations. 6 corrected on site.
View 25 violations
Plumbing not installed to prevent backflow
(corrected on site)
Inspector notes: A hose is connected to the faucet in the cooking area. This faucet is lacking a backflow prevention device. An approved backflow prevention device is required in order to prevent backflow of a solid, liquid, or gas contaminant into the water supply at each point of use at a food establishment. Hose was detached during inspection.
5-203.14
Hands not washed when required
(corrected on site)
Inspector notes: The dishwasher failed to wash his/her hands between loading soiled dishes, carrying boxes, and unloading clean dishes from the dishwasher. Food employees must clean their hands after handling soiled equipment or utensils.
2-301.14
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Dishes and utensils were observed in the hand-washing sink at the bar. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sinks in the kitchen meat display area, and dishwashing area were blocked by rolling racks. A hand-washing sink shall be accessible at all times for employee use.
5-205.11
No soap available at handwashing sink
Inspector notes: Soap was not available at the hand-washing sink in the meat room. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. Soap was not available at the hand-washing sink in the kitchen. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, Univex chopper blades, tomato chopper, blossom cutter, peeler, and knives on 2 knife racks) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the bar dishwasher.
4-302.14
Food-contact surfaces: cleaned and sanitized
Inspector notes: The dumpster area has an accumulation of wood pallets.
5-501.115
Refuse receptacles not suitable or in poor condition
Inspector notes: The grease recycling receptacle has a heavy accumulation of grease and debris. The grease recycling receptacle must be cleaned or replaced.
5-501.13
Physical facilities not in good repair
Inspector notes: One light bulb above the dishwasher was nonfunctional during inspection. The physical facilities must be maintained in good repair.
6-501.11
Hot or cold food held at improper temperature
Inspector notes: Cut tomatoes observed held at 47 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Tomatoes were place in walk in cooler.
3-501.16(A)
Ventilation system not cleaned properly
Inspector notes: The panels and the fire suppression system pipes beneath the hood have an accumulation of grease, dust, and/or grease droplets.
6-501.14
Food storage containers not labeled with contents
Inspector notes: Working containers of working ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the walk in cooler and freezer. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
Inspector notes: Pans are being used as scoops in containers of dry ingredients. 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.
3-304.12
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the kitchen Push Window, and bar area server station.
4-903.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: The floor mixer was not in good repair, with a cracked casing. The floor mixer must be removed, repaired, or replaced.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Several plastic food containers, lids, strainers, etc. were not in good repair.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: The expo cooler lid was not in good repair, with the pieces separating.
4-501.11
Physical facilities installed, maintained, & clean
Inspector notes: Employees' clothing or other personal belongings were observed stored in the dry storage area, and side alley. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-501.110
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: floor mixer dough mixer immersion blender salad bowl storage rack in walk in freezer dry ingredient bins 3 bin cart area beneath stove bun bins bun bin rack bun toaster microwave shelf beside grill can opener base fry freezer ice cream freezer meat weights
4-602.13
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12
17
Frequently Asked Questions
When was Texas Roadhouse last inspected?
The most recent health inspection at Texas Roadhouse on file is from May 21, 2025. The public record contains four inspections in total.
What is the most common violation at Texas Roadhouse?
Across the inspection record, “food-contact surfaces” has been cited four times, more than any other issue at Texas Roadhouse.
How does Texas Roadhouse compare to other restaurants in North Smithfield?
Texas Roadhouse most recently scored 90 out of 100, which is higher than the North Smithfield average of 82.
Has Texas Roadhouse's inspection record improved over time?
Yes. Recent inspections at Texas Roadhouse have averaged around one violation per visit, down from roughly six 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.
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