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Texas Roadhouse
356 Cornelia STREET, Plattsburgh, NY 12901
Last inspected Dec 23, 2025
Official source: New York State Department of Health (health.ny.gov) · All data sources
Passed. Met health requirements at the latest inspection. Some health departments report pass/fail instead of letter grades.
This inspection record doesn’t carry an official letter grade — some health departments never issue one, and others (like NYC) post it after a grace period — so CleanPlate derived the status from the reported violation data. If the department posts an official grade, it replaces this automatically.
✓
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The record, in plain English
CleanPlate holds 25 inspections on record for Texas Roadhouse, spanning December 2013 to December 2025 — every one straight from New York State Department of Health.
The trend is positive: it improved from failed at the previous visit to passed now.
The most recent inspection noted 1 violation, none of them critical.
Every sentence above is computed directly from the official record — CleanPlate adds no opinions. How our grading works →
Inspection history
Dec 23, 2025
✓1 violation
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Dec 8, 2025
✕1 violation
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
Dec 16, 2024
✕3 violations
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Critical: Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}
Aug 29, 2024
✕8 violations
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- In use food dispensing utensils improperly stored
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Dec 4, 2023
✕7 violations
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Non food contact surfaces of equipment not clean
Apr 4, 2023
✕15 violations
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Critical: Other potentially hazardous foods requiring cooking are not heated to 140�F or above.
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
- In use food dispensing utensils improperly stored
- Single service items reused, improperly stored, dispensed, not used when required
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Improper use and storage of clean, sanitized equipment and utensils
- Miscellaneous, Economic Violation, Choking Poster, Training.
- Raw foods not properly washing prior to serving
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Non food contact surfaces of equipment not clean
- Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
Dec 20, 2022
✕5 violations
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
- Wiping cloths dirty, not stored properly in sanitizing solutions
May 3, 2022
✓2 violations
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Dec 6, 2021
✓5 violations
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Hair is improperly restrained
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Mar 18, 2021
✓2 violations
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
Oct 5, 2020
✓2 violations
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
Dec 5, 2019
✓Jun 4, 2019
✓1 violation
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Nov 14, 2018
✓3 violations
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
Feb 15, 2018
✓4 violations
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
Oct 26, 2017
✕4 violations
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
Aug 5, 2017
✓Jan 27, 2017
✓1 violation
- Wiping cloths dirty, not stored properly in sanitizing solutions
Sep 9, 2016
✓1 violation
- Garbage storage areas not properly constructed or maintained, creating a nuisance
Jan 15, 2016
✓2 violations
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Nov 9, 2015
✓2 violations
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Wiping cloths dirty, not stored properly in sanitizing solutions
Jan 22, 2015
✓3 violations
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Wiping cloths dirty, not stored properly in sanitizing solutions
Oct 20, 2014
✓4 violations
- Non food contact surfaces of equipment not clean
- Garbage storage areas not properly constructed or maintained, creating a nuisance
- Improper use and storage of clean, sanitized equipment and utensils
- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Feb 10, 2014
✓2 violations
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Dec 5, 2013
✕2 violations
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
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Source: New York State Department of Health (health.ny.gov). Data shown unmodified from the official government record. CleanPlate is an independent service, not affiliated with any government agency. See something wrong? Report a data issue.