Checkpoint #9
Last inspected: Mar 24, 2026
19
Score
Checkpoint #9, located at 10010 La Porte Fwy in Houston, TX, underwent a high-risk inspection on March 24, 2026. This inspection identified 4 critical, 7 major, and 7 minor violations, including issues with permit posting, handwashing sink provisions, and food cross-contamination prevention. Previous inspections for this facility have generally been low-risk.
3
Inspections
4
Critical latest
7
Major latest
7
Minor latest
Inspection History
Mar 24, 2026
Routine Inspection (001)
4 critical violations. 7 major violations. 7 minor violations. 4 corrected on site.
19
Jun 3, 2025
Routine
No violations found.
100
May 30, 2025
Routine
3 minor violations.
86
Violations — Mar 24, 2026 Inspection
Operating without a valid permit
8-301.11(A)
A sink used for food preparation or utensil washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with the handwashing aids and devices required for a handwashing sink as specified under §§ 6-301.11 and 6-301.12 and 5-501.16(c)
6-301.13
Raw and ready-to-eat foods not properly separated
(corrected on site)
3-302.11(A)(1)(b)
The food establishment shall maintain on premises a certificate of completion of the food handler training course for each food employee.
TAC-228.31(E)
Ready-to-eat food not date marked
3-501.17(A)
Working containers of toxic materials not identified
7-102.11
Toxic materials not stored separately from food
(corrected on site)
7-201.11
Improper cooling methods used
(corrected on site)
3-501.15(A)
Food thermometer not available or accessible
4-302.12
In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. paragraph (b) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars.
4-204.112(A)
Food storage containers not labeled with contents
3-302.12
Outer openings not protected against pests
6-202.15(A)
Wiping cloths used or stored improperly
3-304.14(B)
Cleaned equipment or utensils stored improperly
4-903.11(B)
Sanitizer test kit not available
4-302.14
No written procedures for vomiting or diarrheal events
2-501.11
Insufficient or improperly located refuse receptacles
5-501.16(C)
Improper handwashing procedure
(corrected on site)
2-301.12(B)(5)
Substantial (Critical)
Serious (Major)
General (Minor)
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