Barbacana Restaurant
Last inspected: Nov 7, 2025
67
Score
Barbacana Restaurant, located at 907 Franklin St in Houston, TX, underwent a moderate-risk inspection on November 7, 2025, resulting in a score of 67. The inspection identified eight minor violations, including issues with refrigerated storage, date marking of ready-to-eat foods, and the proper disposition of time/temperature controlled for safety (TCS) foods. Additionally, a violation was noted regarding specialized processing methods for packaging TCS food using cook-chill or sous vide without a submitted HACCP plan.
4
Inspections
0
Critical latest
0
Major latest
8
Minor latest
Inspection History
Nov 7, 2025
Reinspection (002)
8 minor violations. 5 corrected on site.
67
Aug 21, 2025
Routine Inspection (001)
12 minor violations. 1 corrected on site.
55
Mar 5, 2025
Routine Inspection (001)
7 minor violations.
70
Dec 9, 2024
Routine
4 minor violations.
82
Violations — Nov 7, 2025 Inspection
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
Refrigerated storage. disposition of ready to eat foods. not discarding time/temperature controlled for safety (tcs) , ready to eat food where either temperature or time combination has exceeded.
(corrected on site)
20-21.03(b)(11)
Specialized processing methods--packaging time/temperature controlled for safety (tcs) food using a cook-chill or sous vide process without prior to implementation, submitting a haccp plan that contains the information as specified under section 20-19(f)(02)(b) and (d), except as specified in parts [08] and [11] of this subitem.
20-21.04(l)(02)b[09]
Hair restraint. while handling food or utensils, food employees not wearing effective hair restraints and clothing that covers body hair to prevent the contamination of food or food-contact surfaces. an effective hair restraint means any cap / hat / hair net made of fabric / cord / plastic / paper that effectively covers and holds hair in place. the use of effective hair restraints also applies to any exposed scalp or facial hair where there is the potential for contamination of food or food-contact surfaces. an effective hair restraint shall also be used in the partial or complete absence of scalp hair to preclude touching of the scalp and returning to food handling without hand-washing. facial hair restraints are not be required when facial hair is well-groomed and trimmed.
(corrected on site)
20-21.08(f)
Water under pressure. hot water is less 100°f (38°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)
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.
(corrected on site)
20-21.23(g)
Special ventilation. cooking equipment not provided with a ventilation hood / not installed in the manner required by all applicable laws. this subsection does not apply to microwave ovens / electric convection ovens of approved types / electric rice cookers / ovens of approved types.
20-21.25(b)(05)
\"no smoking\" signs or the international \"no smoking\" symbol not clearly and conspicuously posted in a public place where smoking is prohibited
21-244(a)
Substantial (Critical)
Serious (Major)
General (Minor)
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