Arandas Bakery
Last inspected: Jan 20, 2026
86
Score
Across the available record, Arandas Bakery has five inspections on file, the first dated 2024. The newest entry in the record is dated Jan 20, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things have been moving in the right direction, with the rolling count dropping from around 10 violations to closer to three violations per visit.
The most common issue across all inspections has been “cleaning equipment storage”, showing up three times.
Arandas Bakery scores about where you'd expect for a Houston restaurant. The full picture is one of consistent compliance.
5
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 20, 2026
Routine Inspection (001)
3 minor violations. 1 corrected on site.
View 3 violations
Special requirements. manufactured food. all food manufactured, processed, or packaged in commercial food processing establishments or commissaries not labeled according to all applicable laws as defined in tfer 228.78 and 228.79.
20-21.01(b)(06)
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.
(corrected on site)
20-21.02(a)(01)
Attachments. light fixtures / vent covers / wall-mounted fans / similar equipment not including decorative items attached to walls and ceilings not easily cleanable / not maintained in good repair / not kept clean.
20-21.23(g)
86
Apr 22, 2025
Reinspection (002)
5 minor violations. 1 corrected on site.
View 5 violations
Cross contamination. except as specified in subitem c of this item, food not protected from cross contamination by separating raw animal foods during storage, preparation, holding and display from: raw ready to eat foods including other raw animal food such as fish for sushi or molluscan shellfish or other raw ready to eat food such as vegetables; cooked ready to eat foods. frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready to eat food.
(corrected on site)
20-21.02(b)(01)
Containers. containers stored outside the establishment / dumpsters / compactors / compactor systems / receptacles / waste handling units for refuse / recyclables / and returnables not provided with tight-fitting lids / doors / covers, not kept covered when not in actual use. in containers designed with drains, drain plugs shall be in place at all times, except during cleaning.
20-21.20(a)(03)
Attachments. light fixtures / vent covers / wall-mounted fans / similar equipment not including decorative items attached to walls and ceilings not easily cleanable / not maintained in good repair / not kept clean.
20-21.23(g)
Cleaning equipment storage. after use, mops not placed in a position that allows them to air-dry without soiling walls / equipment / supplies.
20-21.28(e)
Food establishment failed to maintain on premises a certificate of completion of the food handler course for each food employee.
20-53(g)
78
Jan 9, 2025
Routine Inspection (001)
15 minor violations. 3 corrected on site.
View 15 violations
Refrigerated storage. date marking of ready to eat foods. time/temperature controlled for safety (tcs) / ready to eat food opened / prepared / packaged and held refrigerated for more than 24 hours not clearly marked to indicate “time food is opened / prepared” and “disposition date”.
(corrected on site)
20-21.03(b)(10)b
General. bulk food removed from original container not stored in a container identifying the food by common name.
20-21.03(a)(06)
General. using shipping containers / milk / produce crates as storage racks / support shelves.
20-21.03(a)(02)c
General. raw / prepared food removed from original containers / packages being stored in unclean containers / being stored in uncovered containers..
(corrected on site)
20-21.03(a)(01)
Materials; general. all equipment and utensils not maintained in good repair.
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)
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.
(corrected on site)
20-21.15(c)
Backflow. an air gap between the water supply inlet and the flood level rim of the plumbing fixture / equipment / or nonfood equipment not at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). a backflow or backsiphonage prevention device installed on a water supply system shall meet american society of sanitary engineering (asse) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. a backflow prevention device shall be located so that it can be serviced and maintained. a hose shall not be attached to a faucet unless a backflow prevention device is installed.
20-21.17(c)
Toilet room. toilet room opening directly into room in which food is prepared / utensils are washed.
20-21.18(c)
Containers. containers stored outside the establishment / dumpsters / compactors / compactor systems / receptacles / waste handling units for refuse / recyclables / and returnables not provided with tight-fitting lids / doors / covers, not kept covered when not in actual use. in containers designed with drains, drain plugs shall be in place at all times, except during cleaning.
20-21.20(a)(03)
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)
Attachments. light fixtures / vent covers / wall-mounted fans / similar equipment not including decorative items attached to walls and ceilings not easily cleanable / not maintained in good repair / not kept clean.
20-21.23(g)
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not kept clean.
20-21.23(a)
Cleaning equipment storage. after use, mops not placed in a position that allows them to air-dry without soiling walls / equipment / supplies.
20-21.28(e)
Food establishment failed to maintain on premises a certificate of completion of the food handler course for each food employee.
20-53(g)
47
Aug 8, 2024
Routine Inspection (001)
10 minor violations. 1 corrected on site.
View 10 violations
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not maintained in good repair.
20-21.23(a)
Cross contamination. except as specified in subitem c of this item, food not protected from cross contamination by separating raw animal foods during storage, preparation, holding and display from: raw ready to eat foods including other raw animal food such as fish for sushi or molluscan shellfish or other raw ready to eat food such as vegetables; cooked ready to eat foods. frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready to eat food.
(corrected on site)
20-21.02(b)(01)
Refrigerated storage. date marking of ready to eat foods. time/temperature controlled for safety (tcs) / ready to eat food opened / prepared / packaged and held refrigerated for more than 24 hours not clearly marked to indicate “time food is opened / prepared” and “disposition date”.
20-21.03(b)(10)b
General. bulk food removed from original container not stored in a container identifying the food by common name.
20-21.03(a)(06)
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)
Single-service articles. single-service and single-use articles not stored at least six inches (15 cm) above the floor on dollies / pallets / racks / skids designed as specified under section 20-21.03(a)2b of this code / not kept in closed cartons that protect them from contamination, except for automatic fire protection sprinkler heads that may be required by law.
20-21.14(c)(01)
Toilet room. toilet room opening directly into room in which food is prepared / utensils are washed.
20-21.18(c)
Containers. containers stored outside the establishment / dumpsters / compactors / compactor systems / receptacles / waste handling units for refuse / recyclables / and returnables not provided with tight-fitting lids / doors / covers, not kept covered when not in actual use. in containers designed with drains, drain plugs shall be in place at all times, except during cleaning.
20-21.20(a)(03)
Cleaning equipment storage. after use, mops not placed in a position that allows them to air-dry without soiling walls / equipment / supplies.
20-21.28(e)
Food establishment failed to maintain on premises a certificate of completion of the food handler course for each food employee.
20-53(g)
61
Jan 26, 2024
Routine Inspection (001)
8 minor violations. 1 corrected on site.
View 8 violations
General. bulk food removed from original container not stored in a container identifying the food by common name.
(corrected on site)
20-21.03(a)(06)
General. raw / prepared food removed from original containers / packages being stored in unclean containers / being stored in uncovered containers..
20-21.03(a)(01)
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)
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)
Containers. containers stored outside the establishment / dumpsters / compactors / compactor systems / receptacles / waste handling units for refuse / recyclables / and returnables not provided with tight-fitting lids / doors / covers, not kept covered when not in actual use. in containers designed with drains, drain plugs shall be in place at all times, except during cleaning.
20-21.20(a)(03)
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 kept clean.
20-21.22(a)
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not maintained in good repair.
20-21.23(a)
Attachments. light fixtures / vent covers / wall-mounted fans / similar equipment not including decorative items attached to walls and ceilings not easily cleanable / not maintained in good repair / not kept clean.
20-21.23(g)
67
Frequently Asked Questions
When was Arandas Bakery last inspected?
The most recent health inspection at Arandas Bakery on file is from Jan 20, 2026. The public record contains five inspections in total.
What is the most common violation at Arandas Bakery?
Across the inspection record, “cleaning equipment storage” has been cited three times, more than any other issue at Arandas Bakery.
How does Arandas Bakery compare to other restaurants in Houston?
Arandas Bakery most recently scored 86 out of 100, which is about the same as the Houston average of 88.
Has Arandas Bakery's inspection record improved over time?
Yes. Recent inspections at Arandas Bakery have averaged around three violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Arandas Bakery means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Arandas Bakery inspected?
Based on the inspection history on file, Arandas Bakery is inspected around three times per year on average.
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