Texas Roadhouse
3241 SW 160 Ave, Miramar, FL 33027 · Permanent Food Service · License 1623360
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Oct 22 complaint inspection2 high priority (fixed on the spot), 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
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitOct 22, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: 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.
Employee wearing gloves touched pants, then continue touching ready to eat food to complete customer orders, using same gloves, after educated employee on proper hand wash procedures, employee discarded gloves and washed hands.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions.
Do not use equipment/utensils not properly sanitized. Sanitizer Bucket (00 ppm- sink and surface). Employee made new solution, sink and surface 700 ppm.
Fixed on the spot
Basic4
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee wearing. Red bracelet, after manger instructed, employee removed.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Cleaning equipment storage rack- metallic containers stacked wet. Employee began to remove from piles to allow air dry.
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Bar area-to go containers, employee inverted.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Under hand wash sink in dishwasher area.
Earlier inspections 1
A91Complaint inspection4 violations, 2 high priority No follow-up needed
- 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.
4 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, other than whole meat roast, hot held at less than 135°F.
Expo station- ; gravy (112°F - Hot Holding), per employee food hot held less than one hour, employee reheated to 166°F.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee wearing gloves touched raw steak, then grabbed a clean plate to serve customer, using same gloves. After manager educated employee on proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Dishwasher area- storage crt in front of sink, employee removed.
Fixed on the spot
Basic1
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Clean equipment storage rack- metallic containers stored wet. Employee removed from piles to allow air dry.
Fixed on the spot
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.