TEXAS ROADHOUSE

Name: TEXAS ROADHOUSE
Address: 177 NW KNIGHTS AVENUE, LAKE CITY, FL, 32055, US
Rating: 59.8

177 NW KNIGHTS AVENUE, LAKE CITY, FL 32055

License #2200743

🥩 Steakhouse ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

59.8 Grade F / 100

Failing Health Score

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Quick take

TEXAS ROADHOUSE in LAKE CITY currently holds an InspectFL Health Score of 59.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 17, 2026. Across those visits, inspectors documented 37 total violations — 10 critical, 4 major, 23 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 7, 2025

The latest inspection on April 17, 2026 included 6 critical violations, 1 major, and 16 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Inspection Completed - No Further Action
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Steak Cooler Replaced with new thermometer.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Rear prep area: knives stored in crevice between sink and shelving. Ice cream scoop on shelving in freezer. Salad spatula handle stored touching food.
[25-32-4] Reuse of single-service or single-use articles. No tracking system for save a day containers.
[12B-02-4] Employee eating in a food preparation or other restricted area. Beverage Area: Employee drink stored above clean beverage cups.
[02D-01-5] Working containers of food removed from original container not identified by common name. Wait area: unlabeled spice containers and squeeze bottle.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over cooked pasta, unwashed mushrooms over uncovered rice on speed rack.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean dish storage shelving.
[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. Step stool stored leaning against breading bags. Screw driver over prep table and wrench stored on top of the dish machine.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook line cook
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw steaks in drawer under grill cold holding at 49/60F.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Front Door
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Rear prep area. Wet towel under cutting board Wet towel on bread board in breading prep area.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Keys chain wallet hanging off hip while prepping chili and shrimp.
[14-11-5] Equipment in poor repair. Cooler drawers do not shut properly. Food temps 46 to 54 degrees F. Duct tape on food storage containers Several food storage containers cracked and broken.
[29-49-6] Standing water in bottom of reach-in-cooler. Reach in cooler on the cook line has standing water.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Vent above breading storage area dripping on to the bags of breading.
[35A-02-7] Live, small flying insects found One live fly in bread prep area. Two in dish pit.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Changed gloves without washing hands after handling raw fish.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Bar area. Placed on shelf during this inspection.
[08B-27-4] Food placed in soiled container/equipment. ROP food bags stored in dirty water.
[25-05-4] Single-service articles improperly stored. Steak picks stored in soiled container.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Gloves above grill on the end of the cook line. Discarded during this inspection.
[03B-04-5] Whole meat roast hot held at less than 130 degrees Fahrenheit. Prime rib roast in alto-sham hot holding at 128/123F.

Warning Issued
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with mold-like substances.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting pans on storage rack across from office.
[35A-02-7] Live, small flying insects found. One live fly near office.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Employee removed.
[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 milk with no date marked after opening opened more than 24 hours prior.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle of floor cleaner not labeled.
[14-12-4] Utensils in poor condition. Cracked food bin lid. Manager discarded.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Square cutting boards grooved.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda machine backsplash soiled with mold-like substances. Reach-in cooler gaskets soiled with old food debris and mold-like substances.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched face and continued food preparation with no hand wash or glove change.
[12B-06-4] Evidence of employee smoking in food preparation, food storage or warewashing area. Cigarette pack and cigarette on shelf in back storage area with dishware, clean aprons, and wiping cloths.
[33-16-4] Open dumpster lid. Right lid open. Manager closed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler on cookline: cheese (68F, 69F - Cold Holding); hot dogs (69F - Cold Holding); pasta (69F - Cold Holding); Blossom sauce (68F - Cold Holding).
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee pulled up her pants, touched hat, and continued food preparation with without changing gloves or washing hands.

Community reaction

What do locals think?

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Community pulse