TEXAS ROADHOUSE RESTAURANT
2130 N LECANTO HWY, Lecanto FL 34461
Last inspected Feb 10, 2026 · 8 visits since August 2024
5 inspections within 15 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. Observed Raw Beef (51F - Cold Holding) in 4 drawer reach-in cooler on cook line underneath grill. Operator stated items had been in cooler for less than 4 hours. Operator had employees ice products down.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Employee with no beard guard/restraint while engaging in food preparation. Employee preparing food in cook line area. Operator had employee place beard guard on.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Old labels stuck to food containers after cleaning. Pans on clean dish rack
Water leaking from pipe under hand wash sink in dish machine area.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags stored on shelf next to stored bar mixer items. Employees moved.
Equipment and utensils not properly air-dried - wet nesting. Multiple containers stacked together in storage with water droplets inside of containers. Discussed with operator.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed high heat sanitizing dishmachine at 154F at dish level at a peak period. Operator was able to get a reading of 161F. Discussed with employee and operator.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at 2 hose bibbs with red hoses attached near dishmachine and 1 hose bibb at end of cook line near bread station with red hose attached.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw Beef (51F - Cold Holding) in 4 drawer reach-in cooler on cook line underneath grill. Operator stated items had been in cooler for less than 4 hours. Operator had employees ice products down.
Old food stuck to clean dishware/utensils. Bowls stored in walk-in freezer in rack had old food debris stuck to dishware. Operator had employee clean and sanitize dishes.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. Ice dumped in hand wash sink in bar area
Employee personal food not properly identified and segregated from food to be served to the public. Yogurts in walk in cooler. Operator removed.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 2 recorded, 2 high priority.
Show 2 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler- ribs cooked at 9am (47F - Cooling); buttermilk (46F - Cold Holding); milk (46F - Cold Holding); sour cream (47F - Cold Holding); butter (47F - Cold Holding); shredded jack cheese (47F - Cold Holding); Caesar dressing (47F - Cold Holding); ranch dressing (47F - Cold Holding); raw ribs (44F - Cold Holding); salmon filets (46F - Cold Holding); raw shrimp (46F - Cold Holding) operator states items were moved to walk in cooler from refrigerated truck at approximately 8:30am. Operator states walk in cooler is still in the cooling process and will move everything back to refrigerated truck if not in temperature by 10:30am.
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.