El Mirador
Last inspected: Nov 30, 2025
64
Score
El Mirador, located at 6702 Canal St in Houston, TX, underwent a moderate risk inspection on November 30, 2025, resulting in a score of 64 and nine minor violations. The inspection noted issues including cross-contamination of raw animal foods, improper date marking of ready-to-eat foods, and concerns with the thawing of reduced oxygen packaged fish. This most recent inspection follows a historical pattern of medium-risk assessments across four recorded inspections for the Mexican/Latin restaurant.
4
Inspections
0
Critical latest
0
Major latest
9
Minor latest
Inspection History
Nov 30, 2025
Routine Inspection (001)
9 minor violations. 3 corrected on site.
64
Apr 24, 2025
Routine
No violations found.
100
Apr 23, 2025
Routine Inspection (001)
10 minor violations. 4 corrected on site.
61
Aug 7, 2024
Routine Inspection (001)
6 minor violations. 2 corrected on site.
74
Violations — Nov 30, 2025 Inspection
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)
Refrigerated storage. date marking of ready to eat foods. time/temperature controlled for safety (tcs) and ready to eat food stored at 41°f (5°c) for more than seven days.
(corrected on site)
20-21.03(b)(10)b
Thawing time/temperature controlled for safety (tcs) food. reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use not removed from the reduced oxygen environment prior to thawing under refrigeration as specified in item (01) of this subsection, or prior to, or immediately upon completion of thawing using procedures specified in item (02) of this subsection.
(corrected on site)
20-21.04(j)
Dispensing utensils. no suitable dispensing utensils provided for employees / consumers during pauses in food preparation / dispensing.
20-21.05(f)
Design and fabrication; general. all equipment and utensils, including plasticware, not designed / not fabricated for durability under conditions of normal use / not resistant to denting, buckling, pitting, chipping, and crazing. cast iron may be used as a food-contact surface only if the surface is heated, such as in grills, griddle tops and skillets.
20-21.10(b)(01)
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)
Removing dead or trapped birds / insects / rodents / other pests. dead or trapped birds / insects / rodents / other pests not removed from control devices and the premises at a frequency that prevents the accumulation or attraction of pests and minimizes exposure to decomposing remains.
20-21.21(d)
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)
Substantial (Critical)
Serious (Major)
General (Minor)
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