TEXAS ROADHOUSE
8865 SOUTHERN BLVD BLDG E, WEST PALM BEACH 33411
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 4/24/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/24/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/23/2024
High Priority
4
Intermediate
0
Basic
0
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler- raw shrimp stored over vegetable - operator removed. Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At To-go station - whipped butter 48-52F - cold holding, shredded cheese 48-52F- cold holding- food not prepared or portioned today- food out temperature overnight - see stop sale Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At To-go station - whipped butter 48-52F - cold holding, shredded cheese 48-52F- cold holding- food not prepared or portioned today- food out temperature overnight - see stop sale At cooking cooler drawers - raw pork 49-50F- cold holding ground beef Pattie's 49F- cold holding, raw steak 49-50F- cold holding- food not prepared or portioned today- food out of temperature for 1.5 hours- operator placed in freezer to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03B-04-5:High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. At hot box near end of cookline- prime rib 125-128F- hot holding- food out of temperature for 1 hour- operator under time as a public health control for remaining time. Corrected On-Site Repeat Violation Admin Complaint
Food safety inspection conducted on 4/23/2024 revealed 4 total violations (4 high priority, 0 intermediate, 0 basic).
Inspection on 3/1/2024
High Priority
3
Intermediate
0
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Whole meat roast hot held at less than 130 degrees Fahrenheit. At hot box- prime rib 120F- hot holding - food out of temperature for 7 hours- see stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line- Sour cream 45F- cold holding, cinnamon butter 45F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator discarded product. Repeat Violation
- 03B-04-5:High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. At hot box- prime rib 120F- hot holding - food out of temperature for 7 hours- see stop sale.
Food safety inspection conducted on 3/1/2024 revealed 3 total violations (3 high priority, 0 intermediate, 0 basic).
Inspection on 8/18/2023
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observe sink and surface sanitizing less then required range due to water dripping in sink and diluting sanitizer. Operator dump water and refill sink and sanitizer at proper level Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at Draw refrigerator ; Beef (48-52F - Cold Holding). Refrigerator was unplugged and food there less then 2 hours Operator plugged in the refrigerator. Corrected On-Site
Food safety inspection conducted on 8/18/2023 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).