DirtyFLRestaurant Inspection Data

TEXAS ROADHOUSE

West Flagler Street
Hialeah, Florida, 33174
Miami-Dade County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 5/9/2025

Inspection #: Visit ID: 8778056

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. -employee on cook line drank from an open container on the cook line.
  • 12A-09-4: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
  • 03A-02-5: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
  • 03B-04-5: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**

Inspection Date: 12/4/2024

Inspection #: Visit ID: 10720908

  • 08B-12-5:Basic - Stored food not covered. -baked potatoes in kitchen -pickles in front reach in cooler Corrected On-Site
  • 22-16-4:Basic - Upright reach-in freezer interior/shelves have accumulation of soil residues on cook line Corrected On-Site Repeat Violation
  • 14-12-4:Basic - Utensils in poor condition. -spoodle handle in poor repair
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 flying insect in kitchen near dish area. Manager took care of Corrected On-Site

Inspection Date: 5/3/2024

Inspection #: Visit ID: 8662795

  • N/A:No Violations Were Observed

Inspection Date: 4/26/2024

Inspection #: Visit ID: 8563738

  • 14-01-5: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
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. -by dumpster area.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -spoons on front line.
  • 12B-07-4: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
  • 08B-49-4: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
  • 40-06-5: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
  • 13-07-4: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
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee on cook line.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -containers on back line over veggie prep table.
  • 14-11-5:Basic - Equipment in poor repair. -walk in freezer door
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -under fryers and cooking equipment on cook line
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. -at entry to walk in beer cooler
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. -between veggie wash sink and prep table.
  • 10-18-5:Basic - In-use utensil stored in sanitizer between uses. -knife in baking area. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -by cook line. Corrected On-Site
  • 23-03-4: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
  • 33-16-4:Basic - Open dumpster lid at time of inspection
  • 12B-13-4: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
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. -employee peeled and cut onions without washing
  • 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues. -at bar
  • 21-44-1: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
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -by veggie prep table
  • 29-17-4:Basic - Waste line missing at soda gun holster at bar. Repeat Violation
  • 12A-07-5:High Priority - Employee failed to wash hands when changing gloves after touching raw fish.
  • 22-57-6: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
  • 03A-02-5: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
  • 29-34-4:High Priority - Vacuum breaker at hose bibb at incorrect location.
  • 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -servers on front line scooping ice, making drinks, salads
  • 22-02-4: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
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -ice in handwash sink by dish area.

Inspection Date: 1/19/2024

Inspection #: Visit ID: 8583458

  • 16-48-4:Basic - Old food stuck to clean dishware/utensils.Plates in kitchen and knife in dining room.

Inspection Date: 12/5/2023

Inspection #: Visit ID: 8563363

  • N/A:No Violations Were Observed

Inspection Date: 12/1/2023

Inspection #: Visit ID: 8376664

  • 12B-07-4: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
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 12B-13-4: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
  • 29-17-4:Basic - Waste line missing at soda gun holster.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. - green beans
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - approx 10 around bar area
  • 03A-02-5: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**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - meat walk in, hose connected for cleaning. Corrected On-Site