Don Chille Mexican Restaurant
Last inspected: Dec 9, 2025
61
Score
Don Chille Mexican Restaurant, located at 635 McCarty in Houston, TX, underwent a moderate risk inspection on December 9, 2025. This inspection identified ten minor violations, including issues with cross-contamination, food storage height, and temperature control for time/temperature controlled for safety foods. Across six recorded inspections, the facility has historically received medium-risk ratings.
6
Inspections
0
Critical latest
0
Major latest
10
Minor latest
Inspection History
Dec 9, 2025
Routine Inspection (001)
10 minor violations. 3 corrected on site.
61
Apr 25, 2025
Reinspection (002)
1 minor violation.
95
Apr 2, 2025
Routine Inspection (001)
7 minor violations. 2 corrected on site.
70
Jul 28, 2024
Reinspection (002)
8 minor violations. 6 corrected on site.
67
Jul 26, 2024
Routine Inspection (001)
15 minor violations. 5 corrected on site.
47
Feb 18, 2024
Routine Inspection (001)
4 minor violations. 1 corrected on site.
82
Violations — Dec 9, 2025 Inspection
Cross contamination. except as specified in subitem c of this item, food not protected from cross contamination by separating raw animal foods during storage, preparation, holding and display from: raw ready to eat foods including other raw animal food such as fish for sushi or molluscan shellfish or other raw ready to eat food such as vegetables; cooked ready to eat foods. frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready to eat food.
(corrected on site)
20-21.02(b)(01)
General. container of food not stored a minimum of 6 inches above the floor.
20-21.03(a)(02)
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
(corrected on site)
20-21.05(a)
Materials; general. all equipment and utensils not maintained in good repair.
20-21.10(a)
Containers. containers stored outside the establishment / dumpsters / compactors / compactor systems / receptacles / waste handling units for refuse / recyclables / and returnables not provided with tight-fitting lids / doors / covers, not kept covered when not in actual use. in containers designed with drains, drain plugs shall be in place at all times, except during cleaning.
20-21.20(a)(03)
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 maintained in good repair.
20-21.22(a)
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not kept clean.
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)
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.
(corrected on site)
20-21.27(b)
Cleaning equipment storage. after use, mops not placed in a position that allows them to air-dry without soiling walls / equipment / supplies.
20-21.28(e)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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