Los Cebollines Restaurant
Last inspected: Apr 1, 2026
82
Score
Los Cebollines Restaurant has been inspected five times since 2025. Los Cebollines Restaurant was last inspected on Apr 1, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
By comparison, the average Houston facility scores 88, putting Los Cebollines Restaurant on the weaker side. The file should reassure diners considering a visit.
5
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 1, 2026
Complaint (003)
1 major violation. 2 minor violations.
View 3 violations
No written procedures for vomiting or diarrheal events
2-501.11
Food does not meet standards of identity
3-601.11
Physical facilities not in good repair
6-501.11
82
Mar 20, 2026
Routine Inspection (001)
1 critical violation. 5 minor violations.
View 6 violations
Raw and ready-to-eat foods not properly separated
3-302.11(A)(1)(a)
Evidence of pests or pest control inadequate
6-501.111(B)
Food contaminated by miscellaneous source
3-307.11
Food stored improperly or exposed to contamination
3-305.11(A)
Employee not wearing required hair restraint
2-402.11
(a)a warewashing sink may not be used for handwashing as specified under § 2-301.15.
4-501.16(A)
67
Jul 3, 2025
Routine
2 minor violations.
View 2 violations
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)
Backflow. an air gap between the water supply inlet and the flood level rim of the plumbing fixture / equipment / or nonfood equipment not at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). a backflow or backsiphonage prevention device installed on a water supply system shall meet american society of sanitary engineering (asse) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. a backflow prevention device shall be located so that it can be serviced and maintained. a hose shall not be attached to a faucet unless a backflow prevention device is installed.
20-21.17(c)
90
Jul 2, 2025
Routine
4 minor violations.
View 4 violations
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)
Sinks. compartment of sink required by this article less than 15 inches in length, 15 inches in width, and 12 inches in depth.
20-21.11(b)
Backflow. an air gap between the water supply inlet and the flood level rim of the plumbing fixture / equipment / or nonfood equipment not at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). a backflow or backsiphonage prevention device installed on a water supply system shall meet american society of sanitary engineering (asse) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. a backflow prevention device shall be located so that it can be serviced and maintained. a hose shall not be attached to a faucet unless a backflow prevention device is installed.
20-21.17(c)
Covering material installation. wall and ceiling covering materials not attached and sealed so as to be easily cleanable.
20-21.23(h)
82
Jun 4, 2025
Routine
23 minor violations.
View 23 violations
Applicability of article; compliance; penalty for violation; variances, etc. permit holder / person in charge of the food establishment / mobile food unit not in compliance in accordance with provisions of article ii concerning food storage / food preparation / food display / training of employees in basic food safety principles including allergy awareness / not ensuring that food and conditional employees are informed of their responsibility to report information regarding health and activities as they relate to diseases that are transmissible through food / not ensuring written procedures and plans are developed by the food establishment are maintained / implemented.
20-19(d)
General. raw / prepared food removed from original containers / packages being stored in unclean containers / being stored in uncovered containers..
20-21.03(a)(01)
General. contamination event. food establishment without written procedures for employees to follow when responding to vomiting or diarrheal events.
20-21.07(a)(03)
Materials; general. all equipment and utensils not maintained in good repair.
20-21.10(a)
Plumbing fixture installation. plumbing fixtures, including compartment type utensil-and-food sinks, hand-washing sinks and mop or utility sinks, not installed to preclude splashes from running down mounting surfaces behind and adjacent to the fixture. acceptable installation methods include a liquid tight seal between fixture and mounting surface, insertion into a precut counter, table or cabinet with a perimeter seal or any other effective method. all materials used shall be safe, smooth, impervious and easily cleanable.
20-21.10(m)
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)
Backflow. backflow prevention device not installed when a hose is attached to a faucet.
20-21.17(c)
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 maintenance. hand-washing sink / soap dispenser / hand-drying device/ related fixtures not kept clean / not in good repair.
20-21.19(d)
Hand-washing signage. sign / icon / poster that notifies food employees to wash their hands not provided at all hand-washing sinks used by food employees / not clearly visible to food employees.
20-21.19(g)
Hand-washing sink supplies. when disposable towels are used, easily cleanable waste receptacles not conveniently located near the hand-washing facilities.
20-21.19(c)
Areas / enclosures / receptacles, good repair. storage areas / enclosures / receptacles for refuse / recyclables / returnables not maintained in good repair.
20-21.20(f)
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 maintained in good repair.
20-21.23(a)
Utility line/duct installation. exposed utility service lines and pipes not installed in a way that does not obstruct or prevent cleaning of the walls and ceilings. utility service lines and pipes shall not be unnecessarily exposed on walls or ceilings in those areas listed in subsection (b) of this section. service lines behind counters used only for beverage preparation may be exposed on the inside counter walls if necessary for service and if kept to a minimum. if exposed in rooms or areas allowed in subsection (c) of this section, air conditioning / ventilation / heating ducts shall be of smooth rigid metal and designed with a circular cross-section.
20-21.23(f)
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)
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)
General. at least 10 foot candles (110 lux) of light not provided at a distance of 30 inches (75 cm) above the floor in walk-in refrigeration units / dry food storage areas / other areas and rooms during periods of cleaning.
20-21.24(a)
General. food establishment and all parts of the property used in connection with operations of the establishment not kept free of litter and items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer in use.
20-21.28(a)(01)
General. walking and driving surfaces of all exterior area of food service establishment not kept free of litter.
20-21.28(a)(02)
Changes made in proposed layout of work area not appearing on both original sets of plans and specifications.
20-25(a)
\"no smoking\" signs or the international \"no smoking\" symbol not clearly and conspicuously posted in a public place where smoking is prohibited
21-244(a)
32
Frequently Asked Questions
When was Los Cebollines Restaurant last inspected?
The most recent health inspection at Los Cebollines Restaurant on file is from Apr 1, 2026. The public record contains five inspections in total.
How does Los Cebollines Restaurant compare to other restaurants in Houston?
Los Cebollines Restaurant most recently scored 82 out of 100, which is lower than the Houston average of 88.
Has Los Cebollines Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Los Cebollines Restaurant have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Los Cebollines Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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