Texas Roadhouse
3001 Old Boynton Rd, Boynton Beach, FL 33436 · Permanent Food Service · License 6021364
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 12 routine inspection3 high priority (1 fixed by the Oct 13 follow-up, 2 fixed on the spot, 1 repeat), 1 intermediate, 3 basic (1 repeat)-18
- Administrative complaint on Oct 12, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
Observed same.
More time given
- First visitOct 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1. Cookline ice bath - cheese (48-53°F). Per operator item placed out approximately an hour ago. Item not prepped or portioned today. Observed ice/water solution too low. Operator increased ice/water solution. 2. Grill raw chicken (45-50°F). Per operator item placed out approximately an hour ago. Item not prepped or portioned today. Observed ice/water solution too low. Operator voluntarily discarded item. Corrected on site. 3. Steak area - large grill drawers - raw beef (50-51°F); raw chicken (41-50°F). Per operator raw beef placed out approximately 2 hours ago and raw chicken placed out approximately 1 hour ago. Items not prepped or portioned today. Operator moved items to walk in to quick chill. 4. Steak area - small grill drawers - raw ground beef (45-48°F); raw chicken (41-50°F). Per operator item placed out approximately 2 hours ago. Item not prepped or portioned today. Operator moved items to walk in to quick chill. 5. Expo - ice bath - cheese (53-54°F). Per operator item placed out approximately an hour ago. Item not prepped or portioned today. Observed ice/water solution too low. Operator increased ice/water solution.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Walk in cooler #2 - raw beef stored over ready to eat marinade. Operator stored all items properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: 2 separate server employees handled personal cellphones and then picked up plated food without washing hands.
Reviewed proper procedures and employees washed hands.
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan.
No current thermometer calibration log and no current HACCP training log available. Reviewed proper procedures with operator.
Basic3
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Cookline- low boy- employee food in unit. Operator discarded item.
Fixed on the spot
Code 12, Handwashing and hygienic practices: 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.
Employee in walk in cooler drinking from open cup. Employee discarded.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
Around fan area.
Repeat violation
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.