Dinner Bell Cafeteria & Bakery Shop
Last inspected: Dec 4, 2025
33
Score
The Dinner Bell Cafeteria & Bakery Shop, located at 6525 Lawndale in Houston, TX, underwent a high-risk inspection on December 4, 2025, with a score of 33. This inspection identified 22 minor violations, including issues with food condition, protection from contamination, and proper food container storage. Historically, the facility has maintained mostly medium-risk inspection scores across its eight recorded inspections.
8
Inspections
0
Critical latest
0
Major latest
22
Minor latest
Inspection History
Dec 4, 2025
Routine
22 minor violations. 2 corrected on site.
33
Nov 20, 2025
Routine
No violations found.
100
Nov 12, 2025
Routine
No violations found.
100
Oct 16, 2025
Reinspection (002)
6 minor violations. 3 corrected on site.
74
Apr 14, 2025
Routine Inspection (001)
10 minor violations. 1 corrected on site.
61
Nov 6, 2024
Routine Inspection (001)
6 minor violations.
74
Apr 18, 2024
Routine Inspection (001)
5 minor violations. 1 corrected on site.
78
Dec 18, 2023
Routine Inspection (001)
9 minor violations.
64
Violations — Dec 4, 2025 Inspection
General. food not in sound condition / safe for human consumption / free from spoilage, filth, other contaminants. food prepared in or obtained from an unlicensed private home or other unlicensed food establishment is considered to be from an unapproved source and may not be used or offered for sale for human consumption in or from a food establishment.
(corrected on site)
20-21.01(a)
General. at all times, including while being stored, prepared, displayed, served, received, or transported, food not protected from potential contamination by all agents, including dust, insects, rodents, toxic materials, cross-contamination, damaged or spoiled products, distressed merchandise, recalled products, unclean equipment and utensils, unnecessary handling, coughs and sneezes, flooding, draining, and overhead leakage or overhead drippage from condensation.
20-21.02(a)(01)
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)
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)
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)
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)
Cleaning frequency. kitchenware and food-contact surfaces of equipment not washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
20-21.11(a)(02)
A three-compartment sink not used when washing, rinsing and sanitization equipment / utensils manually except where a three-compartment sink is not required under section 20-21.11(b) of this code, in which case the procedure may be performed in the two-compartment sink.
20-21.12(a)
Prohibited storage area. food equipment / utensils / laundered linens / single-service and single-use articles shall not be stored in locker rooms / toilet rooms / vestibules / garbage rooms / mechanical rooms / under sewer lines that are not shielded to intercept potential drips / under open stairwells / under other sources of contamination is prohibited except that laundered linens and single-service and single-use articles that are packaged or in a facility such as a cabinet may be stored in a locker room.
20-21.14(d)
Drains. a direct connection between the sewerage system and any drains originating from equipment in which food / portable equipment / utensils are placed is prohibited except for existing properly trapped open sinks.
20-21.17(f)
General. plumbing not sized / installed / maintained according to applicable laws.
20-21.17(a)
Toilet room. toilet room not provided with tight-fitting / self-closing / solid doors, which shall be closed except during cleaning or maintenance except that this requirement does not apply to a toilet room that is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall or stadium-type facilities.
20-21.18(c)
Hand-washing sink supplies. hand-washing sink or group of adjacent hand-washing sinks not provided with individual, disposable towels / a continuous towel system that supplies the user with a clean towel / a hand-drying device providing heated air or a hand-drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
20-21.19(c)
Hand-washing sink installation. at least the minimum number of hand-washing sinks as required by applicable laws not provided. if approved and capable of removing the types of soils encountered in the food operations involved, automatic hand-washing facilities may be substituted for hand-washing lavatories in a food establishment that has at least one hand-washing sink.
20-21.19(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)
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)
Construction. walls, including nonsupporting partitions / wall coverings / ceilings, of walk-in refrigerating units / food preparation areas / food storage areas / food display areas / equipment-washing areas / utensil-washing areas not light-colored / smooth / nonabsorbent / easily cleanable except for ceilings over areas used only for beverage preparation and/or service. concrete or pumice blocks used for interior wall construction in these locations shall be finished and sealed to provide an easily cleanable surface except in dry storage areas.
20-21.23(b)
Cleaning physical facilities. utility facilities. in new / extensively remodeled establishments and in those establishments not required to have a two- or three-compartment utensil-washing sink, at least one utility sink or curbed cleaning facility with a floor drain shall be provided and used for cleaning and for the disposal of mop water or similar liquid wastes.
20-21.23(i)(02)
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not maintained in good repair.
20-21.23(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)
Protective shielding. light bulbs not shielded / coated / otherwise shatter-resistant in areas where there is exposed food, clean equipment / utensils / linens / unwrapped single-service or single-use articles, except as specified in subitems a and b of this item shielded / coated / otherwise shatter-resistant bulbs need not be provided in areas used only for storing food and single-service articles in unopened packages if the integrity of the packages cannot be affected by broken glass falling onto them and the packages are capable of being cleaned of debris from broken bulbs before the packages are opened.
20-21.24(b)(01)
Special ventilation. ventilation hoods / ventilation equipment not equipped with effective / easily removable / easily cleanable filters located adjacent to the intake openings / intake and exhaust openings of the ventilation system when ventilation may result in the disposition of particulate matter or liquids within the ventilation system.
20-21.25(b)(03)
Substantial (Critical)
Serious (Major)
General (Minor)
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