Inspection Date
Inspect #
Routine Inspection (001)
Violation #20-21.03(a)(06) Inspectors Notes
General. Bulk food removed from original container not stored in a container identifying the food by common name.

Violation #20-21.05(f)(04) Inspectors Notes
Dispensing utensils not stored in water at least 135°F (57°C) / water container is not cleaned as often as necessary.

Violation #20-21.10(a) Inspectors Notes
Materials; general. All equipment and utensils not maintained in good repair.

Violation #20-21.12(g) Inspectors Notes
Using chemicals for sanitization. When using chemicals for sanitization, a test kit or other device that accurately measures the concentration of the solution in parts per million or milligrams per liter not provided and used.

Violation #20-21.14(c)(01) Inspectors Notes
Single-service articles. Single-service and single-use articles not stored at least six inches (15 cm) above the floor on dollies / pallets / racks / skids designed as specified under section 20-21.03(a)2b of this code / not kept in closed cartons that p

Violation #20-36(a) Inspectors Notes
Operating a food service establishment or mobile food unit with an expired Food Dealer\

Violation # Inspectors Notes
Foodborne Illness Risk Factors: 20-53

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