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Added Jan 07 2018

Inspection date
January 6, 2018
Business name
Routine inspection

This is an unannounced inspection of a food establishment conducted to determine compliance with the Houston Food Ordinance.

Facility type
Restaurant - single service

Single service indicates the establishment uses disposable tableware (glasses, utensils, etc.).


A status of Open indicates the establishment met city requirements with only minor violations or did not have violations during the inspection. An establishment that corrects violations during the inspection may also receive this status.


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 so labeled as exempted and approved by the appropriate state or federal health authority.

  • Result: Violation, Corrected On Site

General. Using shipping containers / milk / produce crates as storage racks / support shelves.

  • Result: Violation

Ice dispensing. Ice dispensing utensils shall be stored on a clean surface or in the ice with the dispensing utensil's handle extended out of the ice.

  • Result: Violation, Repeat

Materials; general. All equipment and utensils not maintained in good repair.

  • Result: Violation

Cleaning frequency. Dry cleaning. Surfaces of utensils and equipment contacting food that is not time/temperature controlled for safety (TCS) food not cleaned in equipment such as ice bins, beverage dispensing nozzles, enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. This subsection does not apply when dry cleaning methods are used as specified in subitems a and b of this item.

  • Result: Violation

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.

  • Result: Violation

Water under pressure. Hot water is greater than or equal to 100°F (38°C) but less than 105°F (41°C). Minimum acceptable temperature is 110°F (43°C) except as specified in section 20-21.12(d)(02) and 20-21.19(b) of this code. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demand throughout the food establishment.

  • Result: Violation

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 hand-drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

  • Result: Violation, Repeat

Owning / operating / causing to be operated a food establishment without the person in charge having in his possession a Food Service Manager's Certification issued by the department.

  • Result: Violation, Repeat
Other known inspections
March 3, 2018
March 3, 2018
January 6, 2018
September 4, 2013
September 4, 2013
December 16, 2011
December 9, 2011
June 17, 2009

Posted to 3410 BROAD ST HOUSTON TX, 77087

This was posted to 3410 BROAD ST HOUSTON TX, 77087

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