Inspection Date
Inspect #
Routine Inspection (001)
Violation #20-20(c) Inspectors Notes
Inspections; reports. Previous inspection report not posted on an inside wall of the establishment.

Violation #20-21.01(b)(08)b[01] Inspectors Notes
Special Requirements. Fish. Records, creation and retention. Except as specified in subsection (b)(08)a of this section and part [02] of this subitem, raw, raw-marinated, partially cooked, or marinated-partially cooked fish served / sold in ready to eat f

Violation #20-21.02(a)(01) Inspectors Notes
General. The internal temperature of time/temperature controlled for safety (TCS) food not maintained at 41°F (05°C) or below or 135°F (57°C) or above at all times, except as otherwise provided in this article or unless a packaged product is s

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 #20-21.03(b)(08) Inspectors Notes
Refrigerated storage. Cold storage of certain fish. Raw, raw-marinated, partially cooked, or marinated-partially cooked fish not frozen at -4°F or below for 168 hours (7 days) in a freezer / frozen until solid at -31°F or below and stored at -31°

Violation #20-21.04(j) Inspectors Notes
Thawing time/temperature controlled for safety (TCS) food. Except as specified in item (05) of this subsection, time/temperature controlled for safety (TCS) food shall be thawed in a refrigeration unit not exceeding 41°F (05°C) / completely submerg

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. Cutting or piercing parts of can openers not kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

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 #20-21.11(a)(13) Inspectors Notes
Cleaning frequency. Equipment, food-contact surfaces, and utensils not clean to sight and touch.

Violation #20-21.14(c)(02) Inspectors Notes
Single-service articles. Single-service and single-use articles not handled / displayed / dispensed in a manner that prevents contamination of surfaces that may come in contact with food or with the mouth of the user.

Violation #20-21.19(g) Inspectors Notes
Hand-washing signage. Sign / icon / poster that notifies food employees to wash their hands not provided at all hand-washing sinks used by food employees / not clearly visible to food employees.

Violation #20-21.19(c) Inspectors Notes
Hand-washing sink supplies. Hand-washing sink or group of adjacent hand-washing sinks not provided with individual, disposable towels / a continuous towel system that supplies the user with a clean towel / a hand-drying device providing heated air or a h

Violation #20-21.23(g) Inspectors Notes
Attachments. Light fixtures / vent covers / wall-mounted fans / decorative materials / similar equipment attached to walls and ceilings not easily cleanable / not maintained in good repair / not kept clean.

Violation #20-21.26(b) Inspectors Notes
Locker areas. Enough lockers / other suitable facilities not provided / used for the orderly storage of employees\

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