Lost and Found

160 W Gray St, Houston, TX 77019

Last inspected: Mar 28, 2026

Score

High Risk

Lost and Found is a restaurant located at 160 W Gray St, Houston, TX.

Health inspection records are available below. Check the inspection history and violations section for details on past inspections conducted by the local health department.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Mar 28, 2026

Reinspection (002)

7 critical violations. 9 major violations. 25 minor violations.

Feb 1, 2026

Routine Inspection (001)

19 minor violations. 1 corrected on site.

Dec 3, 2025

Routine Inspection (001)

No violations found.

100

Sep 4, 2025

Reinspection (002)

5 minor violations.

Feb 4, 2025

Complaint (003)

7 minor violations. 1 corrected on site.

Violations — Mar 28, 2026 Inspection

8-304.11(a) responsibilities of the permit holder. upon acceptance of the permit issued by the regulatory authority, the permitholder in order to retain the permit shall: post the permit in a location in the food establishment that is conspicuous to consumers\r\n\r\n

8-301.11(A)

Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (a)individual, disposable towels;

6-301.12(A)

A handwashing sink may not be used for purposes other than handwashing

5-205.11(B)

A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees

6-301.14

Food shall be safe, unadulterated, and, as specified under § 3-601.12, honestly presented.

3-101.11

Except as specified in ¶ (d) of this section, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. p

4-602.11(C)

Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. (a)equipment food-contact surfaces and utensils shall be clean to sight and touch

4-601.11(A)

Except as specified under (b) and (c) and in (e) of this section, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 74°c (165°f) for 15 seconds

3-403.11(A)

Except as specified in subsection (c) of this section, a certified food protection manager shall be present at the food establishment during all hours of operation as required in food code, §2-101.11 and §2-102.12.

TAC-228.31(b)

The original food manager certificate shall be posted in the food establishment in a location that is conspicuous to consumers.

TAC-228.31(a)

The food establishment shall maintain on premises a certificate of completion of the food handler training course for each food employee.

TAC-228.31(E)

Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under ¶ (b) and in ¶ (c) of this section, time/temperature control for safety food shall be maintained: (1) at 57°c (135°f) or above, except that roasts cooked to a temperature and for a time specified in ¶ 3-401.11(b) or reheated as specified in ¶ 3-403.11(e) may be held at a temperature of 54oc (130of) or above; p or (2) at 5°c (41°f) or less. p 3-501.16(c) time/temperature control for safety food in a homogenous liquid form may be maintained outside of the temperature control requirements, as specified under ¶ (a) of this section, while contained within specially designed equipment that complies with the design and construction requirements as specified under ¶ 4-204.13(e).

3-501.16(A)

Except when packaging food using a reduced oxygen packaging method as specified under § 3-502.12, and except as specified in (e) and (f) of this section, refrigerated, ready-to eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 5°c (41°f) or less for a maximum of 7 days. the day of preparation shall be counted as day 1. 3-501.17(e). paragraphs (a) and (b) of this section do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer request. paragraphs (a) and (b) of this section do not apply to shellstock.

3-501.17(A)

The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; pf

3-501.19(B)(3)

Except as specified under (d) of this section, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service:(1)written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify (a) methods of compliance with subparagraphs (b)(1)-(4) or (c)(1)-(5) of this section; pf and (b) methods of compliance with § 3-501.14 for food that is prepared, cooked, and refrigerated before time is used as a public health control. pf

3-501.19(A)

Common name. working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. pf

7-102.11

No food service establishment or food processing establishment shall be operated within the city unless it conforms with the requirements of article ii

COH-20-20(b)

A food establishment shall post a sign or poster, clearly visible to food employees, by all handwashing sinks. the sign or poster shall notify food employees to report symptoms and diagnosis information about their health as it relates to diseases that are transmissible through food.

TAC-228.32

Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food

3-302.12

Except as specified in ¶¶ (b), (c), and (e) and under ¶ (d) of this section, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along floors, walls, and ceilings; (2) closed, tight-fitting windows; and (3) solid, self-closing, tight-fitting doors. paragraph (a) of this section does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents

6-202.15(A)

The premises shall be maintained free of insects, rodents, and other pests. the presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by routinely inspecting the premises for evidence of pests.

6-501.111(B)

Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling equipment as specified under § 4-204.122

3-305.11(B)

Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands.

2-303.11

Cloths in-use for wiping counters and other equipment surfaces shall be:(1)held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and

3-304.14(B)

During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:(f) in a container of water if the water is maintained at a temperature of at least 57°c (135°f) and the container is cleaned at a frequency specified under subparagraph 4-602.11(d)(7).

3-304.12(F)

During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (a) except as specified under (b) of this section, in the food with their handles above the top of the food and the container;

3-304.12(A)

Except as specified in ¶ (d) of this section, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: 3. at least 15 cm (6 inches) above the floor.

4-903.11(A)

Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material

4-101.19

A test kit or other device that accurately measures the concentration in mg/l of sanitizing solutions shall be provided

4-302.14

(b)the food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations

4-601.11(B)

(c)nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris

4-601.11(C)

A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. the procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

2-501.11

A plumbing system shall be:(b)maintained in good repair

5-205.15

An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain

5-501.11

Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place

5-501.114

Physical facilities shall be maintained in good repair

6-501.11

Physical facilities shall be cleaned as often as necessary to keep them clean

6-501.12(A)

Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single service and single-use articles are protected from contamination

6-403.11(A)

Person in control of an area where smoking is prohibited failed to request a person known to be smoking to extinguish the burning tobacco product.

COH-21-247(b)

\"no smoking\" signs or the international \"no smoking\" symbol not clearly and conspicuously posted in a public place where smoking is prohibited

COH-21-244(a)

Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.

6-501.14(A)

Substantial (Critical)

Serious (Major)

General (Minor)

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