TEXAS ROADHOUSE
10105 BAY PINES BLVD, Saint Petersburg FL 33708 · 727-392-6000
Last inspected Jul 9, 2026 · 9 visits since September 2023
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (47F - Cold Holding); sliced American (54F - Cold Holding), moved to freezer
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Food stored in undrained ice. Raw catfish in undrained ice water on cook line, staff removed fish and placed in a drainable pan
Standing water in bottom of reach-in-cooler. Cook line cooler, staff began to clean during inspection
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (47F - Cold Holding); sliced American (54F - Cold Holding), moved to freezer
Bowl or other container with no handle used to dispense food. Deli container in sugar bin, removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items over bags of potatoes next to walk in, removed
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on grill handling raw meat changed gloves with no hand wash in between, discussed proper procedures with staff, employee washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut leafy greens (45F - Cold Holding) salad dispenser, system currently in defrost mode. buttermilk (60F - Cold Holding) at breading station, held less than 4 hours, staff added ice, discussed adding to time as a public health control, form emailed to operator
Handwash sink not accessible for employee use at all times. Cart wheel caster in hand sink next to walk in freezer, removed
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on top shelf on cook line not covered, plastic lid placed on top
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on rear prep table, removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf over cook line, removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on grill with metal bracelet, removed
In-use wet wiping cloth/towel used under cutting board. Meat cooler
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Chewing gum on shelf above cooler on cook line, removed
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stacked clean side plates located in dining room and accessible to customer reach not protected. Operator inverted all plates
Cutting board has cut marks and is no longer cleanable. Servers station. Per operator, cutting boards are replaced on a quarterly basis.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Hand sink at bar with ice, used as dump sink, sink cleaned
Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Dish machine at bar not dispensing sanitizer, operator corrected, chlorine 50ppm
Cutting board has cut marks and is no longer cleanable. Service line coolers
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coat on box of potatoes, removed
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage on cook line, removed
Equipment and utensils not properly air-dried - wet nesting. Metal pans on storage racks
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across from Grill-sliced American (61F - Cold Holding); shredded jack (50F - Cold Holding); raw comminuted beef (50F - Cold Holding), held less than 4 hrs, operator voluntarily discarded
Spray bottle containing toxic substance not labeled. Sanitizer next to entrance to kitchen, label added
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker on shelf in beef walk-ice cooler over food, removed
Floor soiled/has accumulation of debris. Under tables in to go room
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.