TEXAS ROADHOUSE

Name: TEXAS ROADHOUSE
Address: 3241 SW 160 AVE, MIRAMAR, FL, 33027, US
Rating: 86.7

3241 SW 160 AVE, MIRAMAR, FL 33027

License #1623360

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

86.7 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

TEXAS ROADHOUSE in MIRAMAR currently holds an InspectFL Health Score of 86.7 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 2, 2026. Across those visits, inspectors documented 15 total violations — 8 critical, 1 major, 6 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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

None on file yet

The latest inspection on April 2, 2026 included 1 critical violation, 1 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

Location + actions

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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
[14-69-4] Ice buildup in walk-in freezer.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on floor at cook line, next to dish pit, and inside walk in cooler.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between prep tables at cook line. Operator removed.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw pork stored inside walk in cooler with expiration date of 3/31/26. Operator discarded. See stop sale.
[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. Observed opened gallon of 2% milk stored without date marking. Per operator, milk opened yesterday. Operator put date marking on milk.

Inspection Completed - No Further Action
[01B-01-4] Dented/rusted cans present. Cut green- large can-101 oz. Employee removed to be return
[35A-02-7] Live, small flying insects found. Two flying insects on storage area in rear/kitchen. Employee killed flies, clean and sanitized area.
[36-22-4] Floor area(s) covered with standing water. Bar area, below dishwasher, employee dried floor
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. 1)Expo station-; garlic butter (49F - Cold Holding); whipped butter (48F - Cold Holding), per employee food held less than 4 hours. Observed food stored above the rim line. Employee removed food out of temperature and stored inside lower cooler for a quick chill. 3) flip top- ; mozzarella shredded cheese (47F - Cold Holding); in house cessar dressing (48F - Cold Holding), per employee food held less than 4 hours. All items moved to a working unit for a quick chill
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. 2) flip top-; hot dogs (63F - Cooling from ambient- per employee , more than 4 hours. ) Employee discarded.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cleaning equipment storage rack-Observed large food container stacked wet, employee start removing from piles
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 2) grill station-; lemon butter (110F - Hot Holding); liquified butter (112F - Hot Holding), per employee food held less than two hours. Employee reheated on microwave to 166F.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wearing gloves, wiped out gloves with a wiping cloth, then continue touching ready to eat food without changing gloves and washing hands. Manager instructed, employee discarded gloves, washed hands and put in new pair of gloves.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. One knife between flip tops in cook line. Employee removed.
[03D-07-5] Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. 2) flip top-; hot dogs (63F - Cooling from ambient- per employee , more than 4 hours. ) see stop sale.

Community reaction

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Community pulse