TEXAS ROADHOUSE
2457 S HWY 27, Clermont FL 34711 · 502-515-7264
Last inspected Mar 2, 2026 · 10 visits since December 2023
APR 24
DEC 24
MAY 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - approx 10 around bar area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Mar 2, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Spray bottle containing toxic substance not labeled. -bottle of clear liquid on chemical shelf holder. Operator discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -beverage in reach in cooler on front line, personal food on shelf with vegetables in walk in cooler. Operator removed.
Floor area(s) covered with standing water. -walk in cooler, operator squeegeed floor.
Ice buildup in walk-in freezer.
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets and ledge of white reach in freezer in bread room, operator began cleaning.
Feb 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
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. -dishwasher
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. 144f, ran again 160.7
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -establishment is doing cook-chill for green beans that is not on the approved HACCP plan.
Accumulation of black/green mold-like substance in the interior of the ice bin at server station.
Drain cover(s) missing at prep sink in kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils under prep table
Floor drain draining very slowly in bar area.
Ice buildup in walk-in freezer.
Dec 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
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. -dishwasher
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. 144°f, ran again 160.7
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -establishment is doing cook-chill for green beans that is not on the approved HACCP plan.
Accumulation of black/green mold-like substance in the interior of the ice bin at server station.
Drain cover(s) missing at prep sink in kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils under prep table
Floor drain draining very slowly in bar area.
Ice buildup in walk-in freezer.
May 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
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.
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
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
Employee eating in a food preparation or other restricted area. -employee on cook line drank from an open container on the cook line.
Dec 4, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
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
Stored food not covered. -baked potatoes in kitchen -pickles in front reach in cooler
Upright reach-in freezer interior/shelves have accumulation of soil residues on cook line
Utensils in poor condition. -spoodle handle in poor repair
May 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 31 recorded, 4 high priority.
4 High priority3 Intermediate24 Basic
Show 31 findings ▾
Employee failed to wash hands when changing gloves after touching raw fish.
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.
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.
Vacuum breaker at hose bibb at incorrect location.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -servers on front line scooping ice, making drinks, salads
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
Handwash sink used for purposes other than handwashing. -ice in handwash sink by dish area.
Bowl or other container with no handle used to dispense food. -soufflé cup in Caesar dressing in reach in cooler on cook line.
Carbon dioxide/helium tanks not adequately secured. -by dumpster area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -spoons on front line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -in kitchen on storage rack near dish area.
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-SiteCorrected On-Site**
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-SiteCorrected On-Site**
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
Employee with no beard guard/restraint while engaging in food preparation. -employee on cook line.
Equipment and utensils not properly air-dried - wet nesting. -containers on back line over veggie prep table.
Equipment in poor repair. -walk in freezer door
Floor soiled/has accumulation of debris. -under fryers and cooking equipment on cook line
Floor tiles missing and/or in disrepair. -at entry to walk in beer cooler
Ice buildup in walk-in freezer.
In-use knife/knives stored in cracks between pieces of equipment. -between veggie wash sink and prep table.
In-use utensil stored in sanitizer between uses. -knife in baking area.
No handwashing sign provided at a hand sink used by food employees. -by cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of fryer cabinets on cook line -filters on hood suppression system
Open dumpster lid at time of inspection
Opened employee beverage container in a cold holding unit with food to be served to customers. -in reach in cooler in bar
Raw fruits/vegetables not washed prior to preparation. -employee peeled and cut onions without washing
Reach-in freezer interior/shelves have accumulation of soil residues. -at bar
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -stored next to dry rice under prep table in kitchen
Wall soiled with accumulated grease, food debris, and/or dust. -by veggie prep table
Waste line missing at soda gun holster at bar.
Jan 19, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Old food stuck to clean dishware/utensils.Plates in kitchen and knife in dining room.
Dec 5, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. - green beans
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - approx 10 around bar area
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)
Handwash sink used for purposes other than handwashing. - meat walk in, hose connected for cleaning.
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
In-use tongs stored on equipment door handle between uses.
Opened employee beverage container in a cold holding unit with food to be served to customers. - employee bottle drink in cooler. Manager removed
Waste line missing at soda gun holster.
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.