DirtyFLRestaurant Inspection Data

TEXAS ROADHOUSE

13130 City Station Drive
Jacksonville, Florida, 32218
Duval County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 1/6/2025

Inspection #: Visit ID: 10753108

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee in prep area handling ribs, no beard guard.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At prep area and on clean pan shelves, containers and pans stacked before air drying.
  • 14-11-5:Basic - Equipment in poor repair. At cook line, reach-in cooler gasket torn.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer, ice build up on floor, food debris frozen in ice.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, multiple reach-in coolers have soiled exterior at facing/gasket contact area.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At frying station, interior of reach-in cooler drawer area soiled.
  • 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. At cook line, battery operated handheld blower on top shelf over pass thru window area.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At prep area. Operator moved to lower shelf. Corrected On-Site
  • 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 raw beef, placing on flat top, then handled cooked potatoes and clean plates without washing hands and putting on new gloves. Manager spoke to employee and discarded potatoes. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A cook line pass thru area, potato skins (50/51F - Cold Holding). Item held over chill line of reach-in cooler. Operator stated item placed in service 15-20 minutes prior, moved to rapidly cool below 41f. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At dish area, spray bottle with sink and surface cleaner stored on top shelf over boxes of gloves and clean pans. Employee moved spray bottle. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, green cutting board has build up of black stains. Repeat Violation

Inspection Date: 9/17/2024

Inspection #: Visit ID: 8890316

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink on top,of reach-in freezer. Employee discarded. Corrected On-Site Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In meat cutting walk-in cooler, speaker stored on prep table. Operator moved. Corrected On-Site
  • 36-73-4:Basic - Floors, walls and/or ceiling soiled/has accumulation of debris. In walk-in freezer, build up of debris and ice on floor. Also, in beer walk-in cooler, spilled margarita mix on floor.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, two microwaves over pass thru window have build up of food debris.
  • 25-05-4:Basic - Single-service articles improperly stored. At takeout area, open case of plastic lids on floor. Operator moved to shelf. Corrected On-Site
  • 12A-13-4: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. In dish area, employee handled dirty dishes, rinse hands and then handled clean dishes.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In meat walk-in cooler, sirloin and strip steaks needle tenderized in house, stored over whole muscle intact beef. Corrected On-Site Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. n prep area, green cutting board has build up of black stains. In prep area, dicer and slicer on lower shelf have food debris on base, blade and plunger. Operator moved to be washed, employee cleaned and sanitized. At wait station soda dispensers, multi-flavored nozzles have build up. Employee cleaned. Corrected On-Site Repeat Violation

Inspection Date: 1/3/2024

Inspection #: Visit ID: 8580531

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In beef walk-in cooler, employee drink on shelf over food items. Drink moved to holder. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At dish area, metal pans on clean dish shelves stacked before air drying.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cookline, stand up reach-in freezer has soiled gasket.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In meat walk-in cooler, sirloin and strip steaks needle tenderized in house, stored over whole muscle intact beef.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At wait station, right side soda dispenser has build up on multi flavor nozzle.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At dish area, handwash sink has metal scrub pad in sink. Manager removed. Corrected On-Site
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature strip not black)- Operator changed to chlorine sanitizer, 100ppm. Corrected On-Site

Inspection Date: 9/18/2023

Inspection #: Visit ID: 8501220

  • N/A:No Violations Were Observed

Inspection Date: 9/15/2023

Inspection #: Visit ID: 8380221

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area. Manager began separating pans. Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. In dry storage area, container of oil on sheet pan on floor. Oil moved and stored correctly. Corrected On-Site
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Lids for bulk flour containers near fry station.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At service bar, bar utensils stored in water cup 56F. Water discarded. Corrected On-Site
  • 25-09-4:Basic - Single-service items for customer self-service not properly protected to prevent contamination. At bar top, black unwrapped straws stored on bar within customer reach. Straws moved and stored correctly. Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet in dish area.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths in kitchen area. All cloths moved and stored correctly. Corrected On-Site
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Bartender in bar area only washed hands for approximately 4-5 seconds. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At end of expo line in small reach in cooler, two containers of milk 48F. Milk stored overnight. Milk discarded. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In line cooler across from fryers, cheese, eggs, Caesar dressing, ranch dressing 49F. Items placed into service approximately 30 minutes prior. Items placed in ice bath to cool. On expo line near pass through window, butter 47F. Butter placed into service approximately 15 minutes prior. Butter moved to walk in cooler to cool. At end of expo line in small reach in cooler, two containers of milk 48F. Milk stored overnight. Milk discarded. See stop sale. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Two spray bottles containing chemical cleaner stored on speed rack with liquor bottles in bar area. Bottles moved and stored correctly. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink faucet, breakers missing at ends of splitter where black hoses area attached. Splitter removed - faucet has built in breaker. Corrected On-Site
  • 02C-03-5: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. In walk in cooler, buttermilk opened yesterday not dated. Product dated by manager. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board in back prep area.