Texas Roadhouse
941 E Eau Gallie Blvd, Melbourne, FL 32937 · Permanent Food Service · License 1506851
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection2 high priority (no follow-up needed), 4 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 29, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In flip top of reach-in cooler on service side of line sour cream (47°F - Cold Holding); butter (48°F - Cold Holding). Stocked above fill line of unit
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 5 live flying insects at bar
Basic4
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Lining shelves in meat cutting walk-in cooler. Discarded
Fixed on the spot
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Sanitizer buckets stored directly on the floor at cook line. Manager removed
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk-in cooler shelves are soiled
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Faucet in bakery. Unable to shut off hot water.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.