Check Fuel #2
Last inspected: Sep 5, 2025
74
Score
The most recent inspection for Check Fuel #2, located at 411 W Canino Rd in Houston, TX, on September 5, 2025, resulted in a moderate risk score of 74 with six minor violations. These violations included issues with egg sourcing, improper temperature control for time/temperature controlled for safety foods, and inadequate separation of raw animal foods to prevent cross-contamination. Over four scored inspections, Check Fuel #2 has consistently received moderate risk ratings.
4
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Sep 5, 2025
Routine Inspection (001)
6 minor violations. 3 corrected on site.
74
Apr 10, 2025
Routine Inspection (001)
6 minor violations. 2 corrected on site.
74
Dec 19, 2024
Reinspection (002)
6 minor violations.
74
Sep 6, 2024
Routine Inspection (001)
8 minor violations. 5 corrected on site.
67
Violations — Sep 5, 2025 Inspection
Special requirements. eggs. only clean and sound shell eggs, with shell intact and without cracks or checks / pasteurized liquid / frozen /dry eggs / pasteurized dry egg products shall be used, except that hard boiled, peeled eggs, commercially prepared and packaged, may be used and and may not exceed the restricted egg tolerances for u.s. consumer grade b as specified in tfer 228.63(c).
(corrected on site)
20-21.01(b)(04)
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)
Cross contamination. except when combined as ingredients, raw animal foods such as fish, beef, lamb, pork, and poultry not separated from each other during storage, preparation, holding, and display by: using separate equipment for each type of food; preparing each type of food at different times or in separate areas; and arranging each type of food in equipment so that cross contamination of one type with another is prevented.
(corrected on site)
20-21.02(b)(02)
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)
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)
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)
Substantial (Critical)
Serious (Major)
General (Minor)
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