TEXAS ROADHOUSE
7177 N DAVIS HWY, Pensacola FL 32504 · 850-476-3222
Last inspected Aug 10, 2026 · 11 visits since December 2023
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chopped lettuce in walk-in cooler cold held at 47f overnight.
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 3 high priority.
Show 3 findings ▾
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. Dishmachine maximum temperature recorded was 157F. Manager called in repair services during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler on make line overnight: Diced tomatoes 48f, diced hard boiled eggs 49f. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler on make line overnight: Diced tomatoes 48f, diced hard boiled eggs 49f. See stop sale.
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chopped lettuce in walk-in cooler cold held at 47f overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chopped lettuce in walk-in cooler cold held at 47f overnight. See stop sale. Chopped lettuce in reach-in cooler at 47f for 1 hour, diced tomatoes in reach-in cooler at 48f for 1 hour.
A return visit. The problems from the previous inspection had been dealt with.
A return visit. The problems were not fixed yet and the kitchen was given more time.
Show 1 finding ▾
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. Dishmachine sanitizer maximum temperature 158f. Advised manager to use triple sink for sanitizer.
Violations found and a warning issued, with a return visit required. 2 recorded.
Show 2 findings ▾
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. Dishmachine sanitizer maximum temperature 158f. Advised manager to use triple sink for sanitizer.
In-use wet wiping cloth/towel used under cutting board. Observed wet cloth under cutting board in meat cooler.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Ice scoop handle in contact with ice. Ice scoops at drink station. Manager removed scoops and stored them properly.
In-use wet wiping cloth/towel used under cutting board. Several cutting boards through out kitchen and meat cooler using wet towels underneath them.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.