King Ranch Texas Kitchen
Last inspected: Sep 30, 2025
61
Score
King Ranch Texas Kitchen, located at 1605 Post Oak Blvd in Houston, TX, underwent a moderate risk inspection on 2025-09-30. This inspection identified ten minor violations, including issues with HACCP plan compliance, time without temperature control procedures, and rapid cooling temperatures. Historically, the facility has maintained a pattern of mostly low-risk inspections.
6
Inspections
0
Critical latest
0
Major latest
10
Minor latest
Inspection History
Sep 30, 2025
Reinspection (002)
10 minor violations.
61
Sep 24, 2025
Complaint (003)
26 minor violations. 4 corrected on site.
27
Jul 22, 2025
Reinspection (002)
2 minor violations.
90
Jul 21, 2025
Complaint (003)
16 minor violations. 1 corrected on site.
45
Jun 23, 2025
Routine
3 minor violations. 1 corrected on site.
86
May 28, 2025
Routine Inspection (001)
10 minor violations.
61
Violations — Sep 30, 2025 Inspection
Applicability of article; compliance; penalty for violation; variances, etc. permit holder / person in charge operating a food establishment / mobile food service unit with a haccp plan not ensuring full compliance with haccp plan.
20-19(d)
General. time without temperature control. except as specified under subitem d of this item, when time without temperature control is used as the public health control for a working supply of time/temperature controlled for safety (tcs) food before cooking, or for ready to eat time/temperature controlled for safety (tcs) food that is displayed or held for service written procedures not prepared in advance, maintained in the food establishment / not made available to the regulatory authority upon request. these written procedures shall specify methods of compliance with subitems b[01]-[03] or c[01]-[05] of this item; and methods of compliance with section 20-21.03(b)(02) of this code for food that is prepared, cooked, and refrigerated before time is used as a public health control.
20-21.02(a)(02)a
Refrigerated storage. rapid cooling temperatures. time/temperature controlled for safety (tcs) food not cooled from 135°f (57°c) to 70°f (21°c) within 2 hours.
20-21.03(b)(02)a
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]
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)
General. plumbing not sized / installed / maintained according to applicable laws.
20-21.17(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)
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not maintained in good repair.
20-21.23(a)
General. at least 20 foot-candles (220 lux) of light not provided at a distance of 30 inches (75 mm) above the floor in areas used for hand-washing / utensil-washing / equipment and utensil storage / in toilet rooms.
20-21.24(a)
Signs clearly stating that smoking is prohibited within not conspicuously posted at every entrance to a public place.
21-244(b)
Substantial (Critical)
Serious (Major)
General (Minor)
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