Chez Beignets Quan Ong Tre
Last inspected: Jan 29, 2026
86
Score
Across the available record, Chez Beignets Quan Ong Tre has six inspections on file, the first dated 2024. Inspectors last stopped by on Jan 29, 2026. Low risk means the most recent visit produced few or no significant findings.
Violation counts have held steady across recent visits, averaging around four violations each.
Across the inspection history, “hand-washing sink supplies” is the issue that surfaces most often, recorded two times.
Chez Beignets Quan Ong Tre scores about where you'd expect for a Houston restaurant. The full picture is one of consistent compliance.
6
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 29, 2026
Routine Inspection (001)
3 minor violations. 1 corrected on site.
View 3 violations
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)
Cleaning frequency. dry cleaning. surfaces of utensils and equipment contacting food that is not time/temperature controlled for safety (tcs) food not cleaned in equipment such as ice bins, beverage dispensing nozzles, enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. this subsection does not apply when dry cleaning methods are used as specified in subitems a and b of this item.
20-21.11(a)(08)c[04]
Storage, separation of materials. poisonous or toxic materials not stored so they cannot contaminate food / equipment / utensils / linens / single-service and single-use articles. this may be accomplished by separating the poisonous / toxic material by spacing / partitioning and locating the poisonous / toxic material in an area that is not above food / equipment / utensils / linens / single-service or single-use articles. this item does not apply to equipment or utensil cleaners or sanitizers that are stored in utensil-washing areas for availability and convenience if the materials are stored to prevent contamination of food / equipment / utensils / linens / or single-service or single-use articles.
(corrected on site)
20-21.27(c)
86
Aug 17, 2025
Routine Inspection (001)
8 minor violations.
View 8 violations
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)
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)
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
Temperature measuring device, food. food temperature measuring devices accurate to ±02°f in the intended range of use not provided / not used to assure attainment and maintenance of proper internal cooking, holding, or refrigeration temperatures of all time/temperature controlled for safety (tcs) food if the thermometers are scaled only in fahrenheit. if the thermometers are scaled in celsius or dually scaled, they shall be accurate to ±01°c in the intended range of use. a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses not provided / not readily accessible to accurately measure the temperature in thin foods, such as meat patties and fish fillets.
20-21.04(i)
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)
Materials; general. sponges. sponges used in contact with cleaned and sanitized or in-use food-contact surfaces.
20-21.10(a)(07)
Wiping cloths. moist cloths used for wiping food spills on kitchenware and food-contact surfaces of equipment not clean / not rinsed frequently in one of the sanitizing solutions permitted in section 20-21.12(e)(02) through (06) of this code / used for no other purpose. these cloths shall be stored in the sanitizing solution between uses.
20-21.11(c)(02)
Food establishment failed to maintain on premises a certificate of completion of the food handler course for each food employee.
20-53(g)
67
Jan 13, 2025
Reinspection (002)
No violations found.
100
Jan 12, 2025
Routine Inspection (001)
5 minor violations.
View 5 violations
Applicability of article; compliance; penalty for violation; variances, etc. operating a food service / processing establishment not conforming to requirements of article ii.
20-19(b)
Cleaning frequency. dry cleaning. surfaces of utensils and equipment contacting food that is not time/temperature controlled for safety (tcs) food not cleaned in equipment such as ice bins, beverage dispensing nozzles, enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. this subsection does not apply when dry cleaning methods are used as specified in subitems a and b of this item.
20-21.11(a)(08)c[04]
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.
20-21.15(c)
Hand-washing sink supplies. supply of hand-cleansing liquid / powder / bar soap not available at each hand-washing sink or group of two adjacent hand-washing sinks.
20-21.19(c)
Sanitation poster not conspicuously posted in area accessible to all employees / not conforming to all requirements.
20-26(c)
78
Sep 10, 2024
Routine Inspection (001)
5 minor violations. 3 corrected on site.
View 5 violations
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)
General. food not obtained from sources that comply with all laws relating to food and food labeling as defined in tfer 228.78 and 228.79.
20-21.01(a)
General. container of food not stored in the manner that protects food from splash and other contamination.
(corrected on site)
20-21.03(a)(02)
General. packaged / unpackaged food stored in contact with water / un-drained ice.
(corrected on site)
20-21.03(a)(05)
Hand-washing sink supplies. when disposable towels are used, easily cleanable waste receptacles not conveniently located near the hand-washing facilities.
(corrected on site)
20-21.19(c)
78
Feb 23, 2024
Routine Inspection (001)
3 minor violations.
View 3 violations
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)
Cleaning frequency. dry cleaning. surfaces of utensils and equipment contacting food that is not time/temperature controlled for safety (tcs) food not cleaned in equipment such as ice bins, beverage dispensing nozzles, enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. this subsection does not apply when dry cleaning methods are used as specified in subitems a and b of this item.
20-21.11(a)(08)c[04]
Hand-washing sink installation. hand-washing sink used for purpose other than hand-washing as specified in section 20-21.08(b) of this code.
20-21.19(a)
86
Frequently Asked Questions
When was Chez Beignets Quan Ong Tre last inspected?
The most recent health inspection at Chez Beignets Quan Ong Tre on file is from Jan 29, 2026. The public record contains six inspections in total.
What is the most common violation at Chez Beignets Quan Ong Tre?
Across the inspection record, “hand-washing sink supplies” has been cited two times, more than any other issue at Chez Beignets Quan Ong Tre.
How does Chez Beignets Quan Ong Tre compare to other restaurants in Houston?
Chez Beignets Quan Ong Tre most recently scored 86 out of 100, which is about the same as the Houston average of 88.
Has Chez Beignets Quan Ong Tre's inspection record improved over time?
Results have been roughly steady. Inspections at Chez Beignets Quan Ong Tre have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Chez Beignets Quan Ong Tre 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 Chez Beignets Quan Ong Tre inspected?
Based on the inspection history on file, Chez Beignets Quan Ong Tre is inspected around three times per year on average.
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