TEXAS ROADHOUSE

Name: TEXAS ROADHOUSE
Address: 13130 CITY STATION DR, JACKSONVILLE, FL, 32218, US
Rating: 53.6

13130 CITY STATION DR, JACKSONVILLE, FL 32218

License #2616042

🥩 Steakhouse ℹ️

53.6 Grade F / 100

Failing Health Score

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Latest inspection

April 13, 2026 · 15 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

TEXAS ROADHOUSE in JACKSONVILLE currently holds an InspectFL Health Score of 53.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on April 13, 2026. Across those visits, inspectors documented 67 total violations — 15 critical, 9 major, 43 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 18, 2023

The latest inspection on April 13, 2026 shows 15 observation rows: 3 critical, 1 major, and 11 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

TEXAS ROADHOUSE has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep area, employee drink on shelf above prep table. Operator discarded drink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At prep area, employee coat and cell phone stored on can food. Operator moved items to proper storage.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On clean dish shelves across from office, metal pans stacked before air drying.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. Floors under equipment and tables throughout kitchen and dish area soiled with grease , food debris or residue. At dish area, wall under pre rinse sink has black mold-like substance.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer, ice build up on wall by cooling unit.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, shelf under table at pass thru has food debris. On ice machine, build up of black mold-like substance on caulk around scooping door.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, reach-in cooler drawers at fry station have build up of food residue in bottom of cooler.
[29-49-6] Standing water in bottom of reach-in-cooler. At cook line, standing water in reach-in cooler across from fry station.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At fry station and at dish area, floor finish broken/missing leaving exposed concrete.
[21-45-1] Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. At cook line, Sanitizer Bucket (sink and surface 170). Operator remade bucket, 700 retest. Also, at prep area, one sanitizer bucket stored on floor. Operator moved to tray.
[14-06-4] Wood food-contact surface not properly sealed. At prep area, wood with hooks for hanging bags of onions not sealed.
[28-26-5] Sewage/wastewater backing up through floor drains. At dish, water overflowing from triple sink floor drain. Employee plunged floor drain, water went down, drain flowing properly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In wait station in under counter reach-in cooler, cinnamon butter (57F - Cold Holding); sour cream (56F - Cold Holding); whipped butter (58F - Cold Holding); shredded cheese (58F - Cold Holding). Operator stated items in cooler overnight. Ambient temperature 55f
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In wait station in under counter reach-in cooler, cinnamon butter (57F - Cold Holding); sour cream (56F - Cold Holding); whipped butter (58F - Cold Holding); shredded cheese (58F - Cold Holding). Operator stated items in cooler overnight. Ambient temperature 55f
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At dish area, no paper towels at handwash sink. Operator had employee stock during inspection.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen, interior of ice machine has black stains on top interior plate. At wait station on right side soda ice bin, top plate has black mold-like substance.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. At prep area, employee drink has no lid or straw. Manager discarded.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On clean dish shelves across from office, metal pans stacked before air drying.
[14-11-5] Equipment in poor repair. At cook line, reach-in cooler at pass thru side, gasket torn
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer, ice build up on floor.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. At togo area, warmer unit interior including shelf guides have build up. Manager had unit cleaned during inspection. Also, at cook line, interior of reach-in cooler drawer soiled. Manager cleaned.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, reach-in cooler drawer gasket soiled. Manager cleaned. At cook line, hood filters over grill and flattop have build up.
[29-03-4] Water draining onto floor surface. At bar, water overflowing from triple sink drain. Water went down, drain flowing properly.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At prep area, wet towel on bag of potatoes. Manager removed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in open top reach-in cooler, shredded cheese (49F - Cold Holding). Operator stated cheese placed out 1.5 hours earlier. Operator moved to walk-in freezer, 36f after 30 minutes.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, green cutting board has black stains. Manager removed from use. At wait station, multiple flavor nozzle on right side dispenser has build up. Manager cleaned during inspection. At prep area, food dicer has food debris. Manager had employee clean.

Disposition: Met Inspection Standards
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee in prep area handling ribs, no beard guard.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At prep area and on clean pan shelves, containers and pans stacked before air drying.
[14-11-5] Equipment in poor repair. At cook line, reach-in cooler gasket torn.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer, ice build up on floor, food debris frozen in ice.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, multiple reach-in coolers have soiled exterior at facing/gasket contact area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. At frying station, interior of reach-in cooler drawer area soiled.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. At cook line, battery operated handheld blower on top shelf over pass thru window area.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. At prep area. Operator moved to lower shelf.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee on cook line handled raw beef, placing on flat top, then handled cooked potatoes and clean plates without washing hands and putting on new gloves. Manager spoke to employee and discarded potatoes.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A cook line pass thru area, potato skins (50/51F - Cold Holding). Item held over chill line of reach-in cooler. Operator stated item placed in service 15-20 minutes prior, moved to rapidly cool below 41f.
[41-10-4] Toxic substance/chemical improperly stored. At dish area, spray bottle with sink and surface cleaner stored on top shelf over boxes of gloves and clean pans. Employee moved spray bottle.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, green cutting board has build up of black stains.

Disposition: Warning Issued
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area. Manager began separating pans.
[08B-47-4] Food not stored at least 6 inches off of the floor. In dry storage area, container of oil on sheet pan on floor. Oil moved and stored correctly.
[14-38-4] Food storage container/container lid cracked or broken. Lids for bulk flour containers near fry station.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At service bar, bar utensils stored in water cup 56F. Water discarded.
[25-09-4] Single-service items for customer self-service not properly protected to prevent contamination. At bar top, black unwrapped straws stored on bar within customer reach. Straws moved and stored correctly.
[29-11-4] Water leaking from pipe and/or faucet/handle. Faucet in dish area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths in kitchen area. All cloths moved and stored correctly.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Bartender in bar area only washed hands for approximately 4-5 seconds. Manager coached employee on proper hand washing procedures.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. At end of expo line in small reach in cooler, two containers of milk 48F. Milk stored overnight. Milk discarded. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In line cooler across from fryers, cheese, eggs, Caesar dressing, ranch dressing 49F. Items placed into service approximately 30 minutes prior. Items placed in ice bath to cool. On expo line near pass through window, butter 47F. Butter placed into service approximately 15 minutes prior. Butter moved to walk in cooler to cool. At end of expo line in small reach in cooler, two containers of milk 48F. Milk stored overnight. Milk discarded. See stop sale.
[41-10-4] Toxic substance/chemical improperly stored. Two spray bottles containing chemical cleaner stored on speed rack with liquor bottles in bar area. Bottles moved and stored correctly.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink faucet, breakers missing at ends of splitter where black hoses area attached. Splitter removed - faucet has built in breaker.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In walk in cooler, buttermilk opened yesterday not dated. Product dated by manager.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board in back prep area.