Seaside Lounge
Last inspected: Mar 14, 2026
6
Score
Seaside Lounge is a restaurant located at 702 W Dallas, 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.
4
Inspections
9
Critical latest
7
Major latest
17
Minor latest
Inspection History
Mar 14, 2026
Reinspection (002)
9 critical violations. 7 major violations. 17 minor violations.
6
Jan 30, 2026
Routine Inspection (001)
14 minor violations.
50
Aug 21, 2025
Routine Inspection (001)
1 minor violation.
95
Apr 29, 2025
Routine
No violations found.
100
Violations — Mar 14, 2026 Inspection
The person in charge shall ensure that: (l) employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, ph, temperature, and exposure time for chemical sanitizing; pf
2-103.11(L)
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)
A person may not operate a food establishment without a valid permit to operate issued by the regulatory authority. \r\n
8-301.11
Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (a)individual, disposable towels;
6-301.12(A)
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 protected from cross contamination by:(2)except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) using separate equipment for each type, p or (b)arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) preparing each type of food at different times or in separate areas; p
3-302.11(A)(2)
Food shall be protected from cross contamination by:(1)except as specified in (1)(d) below or when combined as ingredients, separating raw animal foods during storage, preparation, holding, and display from:(a)raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables
3-302.11(A)(1)(a)
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)
Except when dry cleaning methods are used as specified under § 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) at any time when contamination may have occurred; (2) at least every 24 hours for iced tea dispensers and consumer selfservice utensils such as tongs, scoops, or ladles; (3) before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (4) in equipment such as ice bins and beverage dispensing nozzles and 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: (a) at a frequency specified by the manufacturer, or (b) absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
4-602.11(E)
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)
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)
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)
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
Whenever a food establishment is required to cease operations under the provisions of this section, it shall not resume operations until a reinspection determines that conditions responsible for the requirement to cease operations no longer exist.
COH-20-20(d)
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
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)
Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests
6-501.112
Except as specified in (b) and (c) of this section, food shall be protected from contamination by storing the food:(1)in a clean, dry location; (2) where it is not exposed to splash, dust, or other contamination; and (3) at least 15 cm (6 inches) above the floor. 3-305.11(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. (c) pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
3-305.11(A)
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)
(a)equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4-1 and 4-2
4-501.11(A)
A test kit or other device that accurately measures the concentration in mg/l of sanitizing solutions shall be provided
4-302.14
(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 plumbing system shall be:(b)maintained in good repair
5-205.15
Except during cleaning and maintenance operations, toilet room doors as specified under § 6-202.14 shall be kept closed
6-501.19
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)
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)
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)
A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (3)exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
2-401.11(B)(3)
Substantial (Critical)
Serious (Major)
General (Minor)
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