5Th Level Restaurant
Last inspected: Dec 3, 2025
55
Score
The most recent inspection for 5th Level Restaurant, located at 3809 Market St, Houston, TX, on December 3, 2025, resulted in a moderate risk score of 55. This inspection identified 12 minor violations, including issues with handwashing procedures and the design and materials of equipment and utensils. Across three recorded inspections, 5th Level Restaurant has historically maintained a low-risk profile.
3
Inspections
0
Critical latest
0
Major latest
12
Minor latest
Inspection History
Dec 3, 2025
Reinspection (002)
12 minor violations. 2 corrected on site.
55
Jun 6, 2025
Routine Inspection (001)
14 minor violations. 2 corrected on site.
50
Aug 9, 2024
Routine Inspection (001)
2 minor violations.
90
Violations — Dec 3, 2025 Inspection
General. food employees not using the following cleaning procedures to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms. vigorous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms (or by vigorous rubbing the surrogate prosthetic devices for hands and arms) for at least ten-15 seconds, followed by; thorough rinsing under clean, running warm water; followed immediately by thorough drying of cleaned hands and arms (or surrogate prosthetic devices) using a method specified in section 20-21.19(c) of this code.
(corrected on site)
20-21.08(a)
Design and fabrication; general. all equipment and utensils, including plasticware, not designed / not fabricated for durability under conditions of normal use / not resistant to denting, buckling, pitting, chipping, and crazing. cast iron may be used as a food-contact surface only if the surface is heated, such as in grills, griddle tops and skillets.
20-21.10(b)(01)
Materials; general. multi-use equipment and utensils not designed, constructed and repaired with safe materials, including finishing materials / not corrosion-resistant and nonabsorbent / not smooth, easily cleanable and durable under conditions of normal use.
20-21.10(a)
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.
20-21.11(a)(07)
Toilet fixtures. toilet fixture not kept clean / not in good repair.
20-21.18(d)
Hand-washing sink maintenance. hand-washing sink / soap dispenser / hand-drying device/ related fixtures not kept clean / not in good repair.
20-21.19(d)
Hand-washing sink installation. hand-washing sink used for purpose other than hand-washing as specified in section 20-21.08(b) of this code.
20-21.19(a)
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.
20-21.19(c)
Floors. floors and floor coverings of all food preparation, food storage, utensil-washing areas, walk-in refrigerating units, dressing rooms, locker rooms, and toilet rooms shall be maintained in good repair.
20-21.22(a)
Labeling of materials. working containers used for storing poisonous / toxic materials such as cleaners and sanitizers taken from bulk supplies not clearly / individually identified with the common name of the material.
20-21.27(b)
General. food establishment and all parts of the property used in connection with operations of the establishment not kept free of litter and items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer in use.
(corrected on site)
20-21.28(a)(01)
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.
21-247(b)
Substantial (Critical)
Serious (Major)
General (Minor)
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