Luby's Restaurant Corporation
Last inspected: Mar 5, 2026
100
Score
Going back to 2024, Luby's Restaurant Corporation has six inspections in the public record. The most recent report on file is from Mar 5, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have flagged more than earlier ones: around seven violations per visit lately, up from roughly two violations before.
Looking across the full record, “refrigerated storage” is the recurring theme, flagged two times.
The city-wide average for Kingwood sits at 76, putting Luby's Restaurant Corporation on the better side of that line. The full record sits in fairly typical territory for a working restaurant.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 5, 2026
Routine Inspection (001)
No violations found.
100
Mar 4, 2026
Reinspection (002)
1 critical violation. 2 major violations. 6 minor violations. 3 corrected on site.
View 9 violations
Plumbing system not maintained in good repair
5-205.15
Working containers of toxic materials not identified
(corrected on site)
7-102.11
Except as specified in (b) of this section, cleaned and sanitized equipment, utensils, laundered linens, and single service and single-use articles may not be stored:(2)in toilet rooms;
(corrected on site)
4-903.12(A)
Equipment or utensils not clean
4-601.11(C)
Physical facilities not cleaned at required frequency
6-501.12(A)
Physical facilities not in good repair
6-501.11
Cooking or baking equipment not cleaned every 24 hours
(corrected on site)
4-602.12(A)
Outer openings not protected against pests
6-202.15(C)
Equipment not durable or properly constructed
4-201.11
52
Dec 17, 2025
Routine Inspection (001)
12 minor violations. 4 corrected on site.
View 12 violations
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
Hot storage. time/temperature controlled for safety (tcs) food in hot storage not being held at 135°f (57°c) or above.
(corrected on site)
20-21.03(c)(02)
Hair restraint. while handling food or utensils, food employees not wearing effective hair restraints and clothing that covers body hair to prevent the contamination of food or food-contact surfaces. an effective hair restraint means any cap / hat / hair net made of fabric / cord / plastic / paper that effectively covers and holds hair in place. the use of effective hair restraints also applies to any exposed scalp or facial hair where there is the potential for contamination of food or food-contact surfaces. an effective hair restraint shall also be used in the partial or complete absence of scalp hair to preclude touching of the scalp and returning to food handling without hand-washing. facial hair restraints are not be required when facial hair is well-groomed and trimmed.
(corrected on site)
20-21.08(f)
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. 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]
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)
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)
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)
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)
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not maintained in good repair.
20-21.23(a)
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)
55
May 11, 2025
Routine Inspection (001)
6 minor violations. 2 corrected on site.
View 6 violations
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) / ready to eat food opened / prepared / packaged and held refrigerated for more than 24 hours not clearly marked to indicate “time food is opened / prepared” and “disposition date”.
(corrected on site)
20-21.03(b)(10)b
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)
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)
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)
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)
74
Apr 10, 2024
Routine
No violations found.
100
Apr 9, 2024
Routine Inspection (001)
1 minor violation.
View 1 violation
Using hot water for sanitizing. machines using hot water for sanitizing and spray-type dishwashing machines may be used provided that wash water and pumped rinse water not kept clean / not maintained at greater or equal to the temperatures stated in the tables in section 20-21.13(h)(01) through (05)
20-21.13(h)
95
Frequently Asked Questions
When was Luby's Restaurant Corporation last inspected?
The most recent health inspection at Luby's Restaurant Corporation on file is from Mar 5, 2026. The public record contains six inspections in total.
What is the most common violation at Luby's Restaurant Corporation?
Across the inspection record, “refrigerated storage” has been cited two times, more than any other issue at Luby's Restaurant Corporation.
How does Luby's Restaurant Corporation compare to other restaurants in Kingwood?
Luby's Restaurant Corporation most recently scored 100 out of 100, which is higher than the Kingwood average of 76.
Has Luby's Restaurant Corporation's inspection record improved over time?
No. Recent inspections at Luby's Restaurant Corporation have averaged around seven violations per visit, up from roughly two earlier in the record.
What does a low risk rating mean?
A low risk rating at Luby's Restaurant Corporation means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Luby's Restaurant Corporation inspected?
Based on the inspection history on file, Luby's Restaurant Corporation is inspected around three times per year on average.
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