Texas Roadhouse Restaurant
280 N Congress Ave, Lake Park, FL 33403 · Permanent Food Service · License 6022844
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 Nov 4 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 2 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 visitNov 4, 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 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
cooked ribs (46°F - Cold Holding); on the prep table ; food not prepared or portioned today; food out of temperature for approximately 15 minutes; moved back to cooler;
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- sliced tomato and cheese at cook line - since 1:30 ; marked;
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sinks: bar, dishwasher and cook line
Provided
Fixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: Ice buildup walk-in freezer.
Code 21, Wiping cloths and linens: Wiping cloth sink and surface compound sanitizing solution not at proper minimum strength.
Sanitizer Bucket (sink and surface 0) operator fixed to 700 ppm
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.