Bungalow Downtown Dining
Last inspected: Nov 5, 2025
64
Score
Bungalow Downtown Dining, located at 407 Main St in Houston, TX, underwent a moderate risk inspection on November 5, 2025. This inspection identified nine minor violations, including issues with customer notification of inspection reports, improper disposition of ready-to-eat foods, and failure to meet rapid cooling temperature requirements for time/temperature controlled for safety foods. Historically, Bungalow Downtown Dining has maintained a record of mostly low-risk inspections.
8
Inspections
0
Critical latest
0
Major latest
9
Minor latest
Inspection History
Nov 5, 2025
Complaint (003)
9 minor violations. 1 corrected on site.
64
Sep 12, 2025
Routine
No violations found.
100
Jul 10, 2025
Routine
No violations found.
100
May 20, 2025
Routine
No violations found.
100
Apr 28, 2025
Routine
5 minor violations.
78
Sep 6, 2024
Routine Inspection (001)
7 minor violations.
70
Apr 30, 2024
Complaint (003)
8 minor violations. 1 corrected on site.
67
Jan 20, 2024
Routine Inspection (001)
3 minor violations. 1 corrected on site.
86
Violations — Nov 5, 2025 Inspection
8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.
20-20(c)
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.
20-21.03(b)(11)
Refrigerated storage. rapid cooling temperatures. time/temperature controlled for safety (tcs) food not cooled from 135°f (57°c) to 70°f (21°c) within 2 hours.
20-21.03(b)(02)a
Refrigerated storage. cold storage of foods. time/temperature controlled for safety (tcs) food not maintained at 41°f (5°c) in cold storage.
(corrected on site)
20-21.03(b)(09)
Time/temperature controlled for safety (tcs) food. except when time is used as a public health control as specified in section 20-21.02(a)(02) of this code, time/temperature controlled for safety (tcs) food shall be kept at an internal temperature of 41°f (05°c) or below or at a temperature of 135°f (57°c) or above during display and service, except that roasts cooked to a temperature and for a time specified in table 20-21.04-3 of this code or reheated as specified in table 20-21.04-01 of this code may be held for service at a temperature of 130°f (54°c) or above
20-21.05(a)
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)
Controlling pests, generally. effective measures intended to eliminate the presence of rodents, flies, cockroaches, and other insects on the premises not utilized.
20-21.21(a)
Floor junctures. in all new or extensively remodeled establishments utilizing concrete / terrazzo / ceramic tile / similar flooring materials, and where water flush cleaning methods are used, the junctures between walls and floors not coved / not sealed. in all other cases, the juncture between walls and floors shall not present an open seam of more than one-thirty-second of an inch.
20-21.22(f)
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)
Substantial (Critical)
Serious (Major)
General (Minor)
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