Inspection Date
Inspect #
Routine Inspection (001)
Violation #20-21.02(a)(01) Inspectors Notes
General. At all times, including while being stored, prepared, displayed, served, received, or transported, food not protected from potential contamination by all agents, including dust, insects, rodents, toxic materials, cross-contamination, damaged or s

Violation #20-21.03(a)(02) Inspectors Notes
General. Container of food not stored a minimum of 6 inches above the floor.

Violation #20-21.03(b)(03) Inspectors Notes
Refrigerated storage. Methods for rapid cooling. Approved methods for rapid cooling not utilized.

Violation #20-21.03(b)(01) Inspectors Notes
Refrigerated storage. Refrigeration facilities. Each mechanically refrigerated facility storing time/temperature controlled for safety (TCS) food shall be provided with numerically scaled indicating thermometer, accurate to 3°F if scaled in Fahrenheit

Violation #20-21.05(f) Inspectors Notes
Dispensing utensils. No suitable dispensing utensils provided for employees / consumers during pauses in food preparation / dispensing.

Violation #20-21.10(a) Inspectors Notes
Materials; general. Multi-use equipment and utensils not designed, constructed and repaired with safe materials, including finishing materials / not corrosion-resistant and nonabsorbent / not smooth, easily cleanable and durable under conditions of normal

Violation #20-21.11(c)(02) Inspectors Notes
Wiping cloths. Moist cloths used for wiping food spills on kitchenware and food-contact surfaces of equipment not clean / not rinsed frequently in one of the sanitizing solutions permitted in section 20-21.12(e)(02) through (06) of this code / used for n

Violation #20-21.11(a)(07) Inspectors Notes
Cleaning frequency. Nonfood-contact surfaces of equipment not cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.

Violation #20-21.12(c) Inspectors Notes
Equipment and utensils not preflushed / prescraped / when necessary not presoaked to remove gross food particles and soil.

Violation #20-21.17(c) Inspectors Notes
Backflow. An air gap between the water supply inlet and the flood level rim of the plumbing fixture / equipment / or nonfood equipment not at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). A backflow or backsi

Violation #20-21.22(a) Inspectors Notes
Floor construction. Floors / floor coverings of all food preparation / food storage / utensil-washing areas / walk-in refrigerating units / dressing rooms / locker rooms / toilet rooms not maintained in good repair. Floors and floor coverings not clean.

Violation #20-21.22(f) Inspectors Notes
Floor junctures. When allowed in this subsection, the juncture between walls and floors presenting an open seam of more than one-thirty-second of an inch.

Violation #20-21.23(a) Inspectors Notes
Maintenance. Walls / ceilings, including doors, windows, skylights, and similar closures, not maintained in good repair.

Violation #20-21.26(b) Inspectors Notes
Locker areas. Lockers / other suitable facilities not located in the designated dressing room / in food storage room / other area containing only completely packaged food or packaged single-service articles.

Violation #20-53(a) Inspectors Notes
Owning / operating / causing to be operated a food establishment without the person in charge having in his possession a Food Service Manager\

The information on this page is obtained from Texas government records and is compiled from sanitation and safety inspections of named restaurants. Each inspection report is a "snapshot" of conditions present at the time of the inspection. On any given day, an establishment may have fewer or more demerits than noted in their most recent inspection. Inspections conducted on any given day may not be representative of the overall, long-term conditions at the establishment. Because conditions can change rapidly, establishments are not graded or rated. This webpage is not the official source of this information and should not be relied upon as such. Source: Houston Health Dept. Restaurant Reports powered by Web Services LLC