Houston Health Department Food Safety Inspection Guide

What Houston Health Inspectors Evaluate

Houston health inspectors assess compliance with Texas Food Rules (Texas Health and Safety Code §264.012) and FDA Food Code standards. Key inspection areas include temperature control (time/temperature abuse of potentially hazardous foods), handwashing and hygiene practices, cross-contamination prevention, pest and chemical control, and facility cleanliness. Inspectors verify that cold foods are stored at 41°F or below, hot foods at 135°F or above, and that ground meats reach 155°F internal temperature. They also check for proper employee health protocols, including exclusion of ill food handlers and documentation of required food safety training certifications.

Common Violations and Violation Categories

Houston uses three violation severity levels: Critical, Major, and Minor. Critical violations pose direct health risks and include improper cooking temperatures, storing ready-to-eat foods at ambient temperature, and handwashing deficiencies. Major violations contribute to foodborne illness risk and include inadequate cleaning schedules, pest evidence, and improper labeling of prepared foods. Minor violations are less likely to cause foodborne illness but indicate operational gaps, such as expired employee certifications or missing consumer advisories. Houston's inspection reports are public records; search the HDHHS database online to view inspection history, violation details, and corrective action timelines for any permitted facility.

Inspection Scoring System and Compliance Preparation

Houston uses a points-based scoring system where deductions are applied for each violation. Scores of 86 or higher typically result in a passing grade; scores below 70 may trigger re-inspection or closure action. To prepare for inspection, conduct a self-audit using the HDHHS inspection checklist, verify all food handler certifications are current, calibrate thermometers, and ensure handwashing stations are accessible and stocked. Schedule routine cleaning of high-risk areas (cold storage, prep surfaces, drain systems) and maintain detailed records of temperature logs, cleaning schedules, and corrective actions. Request mock inspections or guidance consultations from HDHHS before a formal inspection to identify gaps.

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