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Health Inspections.org

Delaware (statewide), DE

Texas Roadhouse #499

741 Middletown Warwick Road

Last inspected Apr 23, 2026 · View Map ↗ · Compare ↗

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Violations recorded
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Texas Roadhouse #499 last inspected?
The most recent inspection on record was on Apr 23, 2026. The result listed by Delaware Division of Public Health – Office of Food Protection was “Violations recorded”.
Were any violations recorded at the last inspection?
Yes: 3 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
5 inspections on record, from Oct 2, 2024 to Apr 23, 2026.
Has Texas Roadhouse #499 ever been closed by the health department?
No closure appears in the 5 inspection records we hold for this business. The earliest is dated Oct 2, 2024.

The Full Inspection History

5 inspections

Routine

Apr 23, 2026

Violations recorded

3 recorded violations

notedCode 4-501.112Food temperature

Official Wording

Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
notedCode 3-501.16Food temperature

Official Wording

Time/Temperature Control for Safety Food, Hot and Cold Holding

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
notedCode 4-501.110Food temperature

Official Wording

Mechanical Warewashing Equipment, Wash Solution Temperature

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from Delaware Division of Public Health – Office of Food Protection, Apr 23, 2026 · Original Source

Routine

Apr 16, 2026

Violations recorded

4 recorded violations

notedCode 5-202.12Handwashing

Official Wording

Handwashing Sinks, Installation

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems
notedCode 4-501.112Food temperature

Official Wording

Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
notedCode 3-501.16Food temperature

Official Wording

Time/Temperature Control for Safety Food, Hot and Cold Holding

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
notedCode 4-501.110Food temperature

Official Wording

Mechanical Warewashing Equipment, Wash Solution Temperature

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from Delaware Division of Public Health – Office of Food Protection, Apr 16, 2026 · Original Source

Follow-Up

Jun 17, 2025

No violations recorded

0 recorded violations

No violations recorded in this inspection.

Official record from Delaware Division of Public Health – Office of Food Protection, Jun 17, 2025 · Original Source

Routine

May 28, 2025

Violations recorded

2 recorded violations

notedCode 4-601.11Cleaning and sanitizing

Official Wording

Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
notedCode 4-501.110Food temperature

Official Wording

Mechanical Warewashing Equipment, Wash Solution Temperature

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from Delaware Division of Public Health – Office of Food Protection, May 28, 2025 · Original Source

Follow-Up

Oct 2, 2024

Violations recorded

2 recorded violations

notedCode 4-601.11Cleaning and sanitizing

Official Wording

Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
notedCode 4-501.110Food temperature

Official Wording

Mechanical Warewashing Equipment, Wash Solution Temperature

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from Delaware Division of Public Health – Office of Food Protection, Oct 2, 2024 · Original Source

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