Route 66 Roadhouse
Last inspected: Sep 19, 2024
26
Score
Going back to 2022, Route 66 Roadhouse has eight inspections in the public record. The most recent visit was on Sep 19, 2024. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has been favorable: violation counts have eased from around 25 violations to closer to 10 violations per visit over the last few inspections.
Looking across the full record, “ceiling tile missing” is the recurring theme, flagged four times.
Compared to other Kissimmee restaurants (averaging 78), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
4
Critical latest
1
Major latest
13
Minor latest
Inspection History
Sep 19, 2024
Routine - Food
4 critical violations. 1 major violation. 13 minor violations.
View 18 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Indoor mop sink with splitter attached requires a vacuum breaker.
29-42-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside faucet with hose attached.
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler cooked chicken wing 47F, brown gravy 47F
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken wings 47F, brown gravy 47F in cooler overnight per operator. **Repeat Violation**
01B-02-5
Intermediate - No soap provided at handwash sink. Cookline handwash sink. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - In-use tongs stored on equipment door handle between uses. Multiple tongs on oven doors on cookline. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. On cookline.
21-04-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Ceiling tile missing. Multiple throughout kitchen and dish area, **Repeat Violation**
36-36-4
Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Body spray on equipment at bar. **Corrected On-Site**
40-04-4
Basic - Cutting board has cut marks and is no longer cleanable. On cookline.
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook with significant beard on cookline. **Repeat Violation**
13-04-4
Basic - Equipment in poor repair. Cookline lowboy drawer broken.
14-11-5
Basic - Floor soiled/has accumulation of debris. Behind and around d equipment throughout kitchen. **Repeat Violation**
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven and microwave on cookline.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment throughout kitchen, multiple hood vent baffles soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pull out drawers have food debris.
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
26
Jul 18, 2024
Complaint Full
3 minor violations.
View 3 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
86
Jun 5, 2024
Complaint Full
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. 3-compartment sink hose extends to bottom of all 3 sink basins. - From follow-up inspection 2024-05-31: **Time Extended** - From follow-up inspection 2024-06-05: **Time Extended**
29-44-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Bar handwash sink as evidenced by cup with strainer inside sink. - From follow-up inspection 2024-05-31: As evidenced by strainer ** Time Extended** **Time Extended** - From follow-up inspection 2024-06-05: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warewashing handwash sink - From follow-up inspection 2024-05-31: **Time Extended** - From follow-up inspection 2024-06-05: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - Nonservice animals in the food establishment or on premises. Operator states there's a cat who had a litter of kittens on the outdoor patio. Observed kittens and beds and food bowls. Operator states she is working with rescues to have them removed from the premises. Patio is not open for seating or food service at this time. - From follow-up inspection 2024-05-31: **Time Extended** - From follow-up inspection 2024-06-05: **Time Extended**
35A-01-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Au jus and red colored sauce substance in walk-in cooler. - From follow-up inspection 2024-05-31: **Time Extended** - From follow-up inspection 2024-06-05: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both ovens and microwave throughout cookline. - From follow-up inspection 2024-05-31: **Time Extended** - From follow-up inspection 2024-06-05: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cookline drawers had shrimp, gaskets and cooler interiors throughout kitchen. - From follow-up inspection 2024-05-31: **Time Extended** - From follow-up inspection 2024-06-05: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Some removed from cookline hood vent. - From follow-up inspection 2024-05-31: **Time Extended** - From follow-up inspection 2024-06-05: **Time Extended**
14-72-4
Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture. Cookline handwash sink and warewashing handwash sink missing hot water handle - From follow-up inspection 2024-05-31: **Time Extended** - From follow-up inspection 2024-06-05: **Time Extended**
29-09-4
47
Feb 20, 2024
Routine - Food
4 critical violations. 9 major violations. 20 minor violations.
View 33 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over ground beef in walk-in cooler.
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over sauces in walk-in cooler.
08A-05-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dishmachine 0ppm chlorine. Dishmachine less than 160F as indicated by test strip not turning black. Ecolab called, per operator.
22-49-4
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. 3-compartment sink. **Repeat Violation**
29-44-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Corrected On-Site**
11-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-03-7
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. 2nd handwash sink missing in bar.
31A-04-4
Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by sign labeling plan determined handwash sink as "Dump Sink Only" **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar handwash sink. **Repeat Violation**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Corrected On-Site**
11-26-1
Intermediate - No soap provided at handwash sink. Bar handwash sink.
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Each handwash sink.
31B-05-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in bar with clear substance. Sanitizer per server. **Corrected On-Site**
41-17-4
Basic - Ceiling tile missing. Throughout kitchen. **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled with dust throughout kitchen.
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing. Walk-in cooler exterior.
36-03-4
Basic - Current Hotel and Restaurant license not displayed. Verified license is current and active. **Repeat Violation**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Throughout cookline. **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. Microwave in back prep area missing handle, walk-in freezer missing handle. **Repeat Violation**
14-11-5
Basic - Faucet/handle missing at plumbing fixture. Hot water faucet handle at warewashing handwash sink.
29-09-4
Basic - Floor tiles missing and/or in disrepair. Throughout kitchen.
36-17-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. In main cookline hood vent. **Repeat Violation**
14-42-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between salad prep and omelet station.
10-17-4
Basic - Insect control device installed over food preparation area. Bug zapper in meat prep area over clean pans.
35B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves throughout kitchen and in server station soiled with food debris.
22-08-4
Basic - Light not functioning. 1 in cookline hood vent, 1 in prep area hood vent, 1 in warewashing area. **Repeat Violation**
36-62-4
Basic - No Heimlich maneuver/choking sign posted. Provided operator with poster.**Corrected On-Site** **Corrected On-Site**
51-13-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. 2 in kitchen, bar.
31B-04-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of pullout drawer cooler next to omelet station.
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind omelet station, walk-in cooler walls soiled with black mold-like substance. **Repeat Violation**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Flour-like substance used on cookline and in reach-in cooler on cookline. **Repeat Violation**
02D-01-5
8
Aug 10, 2023
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
21
Apr 20, 2023
Routine - Food
5 critical violations. 6 major violations. 19 minor violations.
View 30 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Connected to 3 comp sink **Warning** - From follow-up inspection 2023-04-20: **Time Extended**
29-34-4
High Priority - - From initial inspection : High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. At three comp sink **Warning** - From follow-up inspection 2023-04-20: **Time Extended**
29-45-4
High Priority - - From initial inspection : High Priority - Employee washed hands with cold water. No hot water to wash hands in kitchen **Warning** - From follow-up inspection 2023-04-20: Still no hot water **Time Extended**
12A-19-4
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning** - From follow-up inspection 2023-04-20: Operator has set up 3 comp sink to sanitize dishes **Time Extended**
22-49-4
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Reading 00ppm **Warning** - From follow-up inspection 2023-04-20: Dish machine still reading at 00ppm **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. On cook line **Repeat Violation** **Warning** - From follow-up inspection 2023-04-20: **Time Extended**
31A-04-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test stripes are expired **Warning** - From follow-up inspection 2023-04-20: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. Back area sink and dishwasher area **Warning** - From follow-up inspection 2023-04-20: **Time Extended**
27-06-4
Intermediate - - From initial inspection : Intermediate - No person in charge present during hours of operation. **Warning** - From follow-up inspection 2023-04-20: **Time Extended**
53A-11-4
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. **Warning** - From follow-up inspection 2023-04-20: **Time Extended**
51-16-7
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. All hands sinks no hot water **Warning** - From follow-up inspection 2023-04-20: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Back of kitchen **Warning** - From follow-up inspection 2023-04-20: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Ceiling tile missing. Multiple throughout back area **Warning** - From follow-up inspection 2023-04-20: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets in kitchen **Warning** - From follow-up inspection 2023-04-20: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Ready to eat pasta stored with restaurant food **Warning** - From follow-up inspection 2023-04-20: Food is still in fridge **Time Extended**
08B-49-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Pans across the kitchen **Warning** - From follow-up inspection 2023-04-20: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets on cook line dirty and ripped **Warning** - From follow-up inspection 2023-04-20: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door **Warning** - From follow-up inspection 2023-04-20: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. All through out kitchen **Warning** - From follow-up inspection 2023-04-20: **Time Extended**
36-01-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Multiple spots in kitchen missing **Warning** - From follow-up inspection 2023-04-20: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On cook line **Warning** - From follow-up inspection 2023-04-20: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Light not functioning. Cook line **Warning** - From follow-up inspection 2023-04-20: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Missing drain plug at dumpster. **Warning** - From follow-up inspection 2023-04-20: **Time Extended**
33-11-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink basin Gaskets torn on cook line **Warning** - From follow-up inspection 2023-04-20: Operator has not cleaned **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. On hotels pans in back of kitchen **Warning** - From follow-up inspection 2023-04-20: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Underneath 3 comp sink **Warning** - From follow-up inspection 2023-04-20: **Time Extended**
29-08-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Molded shelving in walk in cooler **Warning** - From follow-up inspection 2023-04-20: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. On cook line **Warning** - From follow-up inspection 2023-04-20: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Unnecessary items stored in garbage enclosure. Broken equipment all in back area **Warning** - From follow-up inspection 2023-04-20: **Time Extended**
33-30-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. All throughout restaurant **Warning** - From follow-up inspection 2023-04-20: **Time Extended**
36-27-5
10
Mar 17, 2023
Routine - Food
3 critical violations. 9 major violations. 18 minor violations.
View 30 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server put dirty cup in dishwasher area no handwash **Warning**
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lettuce tomato onion set up (55F - Cold Holding) less then 4 hours
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on line prep food changes gloves no hand wash **Warning**
12A-07-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Route 66 sushi roll listed Krab with C **Warning**
52-03-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Dishwasher hand sink
27-19-4
Intermediate - Handwash sink used for purposes other than handwashing. Dump sink at bar area
31A-11-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Test stripe stayed white
22-56-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back hand sink Operator added paper towels **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Back hand sink **Repeat Violation**
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Dishwasher handsink
27-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water cup on clean prep table
12B-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cove molding at floor/wall juncture broken/missing. Next to walk in cooler **Repeat Violation**
36-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Back prep area **Repeat Violation**
36-34-5
Basic - Ceiling tile missing. Back area of kitchen **Repeat Violation**
36-36-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach cooler on cook line **Repeat Violation**
05-09-4
Basic - Light not functioning. On cook line back prep area **Repeat Violation**
36-62-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cook line **Repeat Violation**
14-69-4
Basic - Food stored on floor. In walk in freezer
08B-38-4
Basic - Equipment in poor repair. Gaskets and reach in cooler on left side of cook line broken **Repeat Violation**
14-11-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone above active prep table
40-06-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Owners bell peppers on top of rte food in walk in Operator removed peppers **Corrected On-Site**
08B-49-4
Basic - Cutting board has cut marks and is no longer cleanable. Back prep area
14-09-4
Basic - Unnecessary items/unused equipment on the premises. Broken reach in cooler behind the restaurant and old sign behind restaurant Old meat cutting room equipment
33-31-5
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. At bar area black straws **Repeat Violation**
25-27-4
Basic - Old labels stuck to food containers after cleaning. Plastic containers above prep sink **Repeat Violation**
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line dirty
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Back hand sink
31B-04-4
11
Sep 19, 2022
Routine - Food
1 critical violation. 4 major violations. 9 minor violations.
View 14 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
16
Frequently Asked Questions
When was Route 66 Roadhouse last inspected?
The most recent health inspection at Route 66 Roadhouse on file is from Sep 19, 2024. The public record contains eight inspections in total.
What is the most common violation at Route 66 Roadhouse?
Across the inspection record, “ceiling tile missing” has been cited four times, more than any other issue at Route 66 Roadhouse.
How does Route 66 Roadhouse compare to other restaurants in Kissimmee?
Route 66 Roadhouse most recently scored 26 out of 100, which is lower than the Kissimmee average of 78.
Has Route 66 Roadhouse's inspection record improved over time?
Yes. Recent inspections at Route 66 Roadhouse have averaged around 10 violations per visit, down from roughly 25 earlier in the record.
What does a high risk rating mean?
A high risk rating at Route 66 Roadhouse means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Route 66 Roadhouse inspected?
Based on the inspection history on file, Route 66 Roadhouse is inspected around four times per year on average.
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