Pappas Brothers Steakhouse#3
Last inspected: Dec 22, 2025
58
Score
Public records show six inspections at Pappas Brothers Steakhouse#3 stretching back to 2023. On Dec 22, 2025, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
The most common issue across all inspections has been “labeling of materials”, showing up two times.
By comparison, the average Houston facility scores 88, putting Pappas Brothers Steakhouse#3 on the weaker side. The record is unremarkable in either direction.
6
Inspections
0
Critical latest
0
Major latest
11
Minor latest
Inspection History
Dec 22, 2025
Reinspection (002)
11 minor violations. 1 corrected on site.
View 11 violations
General. when time without temperature control is used as the public health control up to a maximum of four hours: food was not marked or otherwise identified to indicate the time that is four hours past the point in time when the food was removed from temperature control.
(corrected on site)
20-21.02(a)(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”.
20-21.03(b)(10)b
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.
20-21.08(f)
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)
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)
Containers. soiled receptacle/ waste handling unit for refuse / recyclables / returnables not cleaned at a frequency necessary to prevent development of a buildup of soil / to prevent becoming attractants for insects / rodents.
20-21.20(a)(05)
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)
Storage. outside storage areas / enclosures not constructed of durable and cleanable material / not large enough to store the garbage / recyclables / returnables / refuse containers that accumulate / not kept clean.
20-21.20(b)(03)
Openings. outside openings not protected against the entrance of insects by filling or closing holes and other gaps along floors / walls / ceilings / tight-fitting, self-closing doors, kept closed / closed windows / screening / properly designed and installed air curtains to control flying insects / other means.
20-21.21(b)
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.
20-21.27(b)
58
Jun 3, 2025
Routine
No violations found.
100
May 27, 2025
Routine
No violations found.
100
Aug 15, 2024
Reinspection (002)
6 minor violations. 1 corrected on site.
View 6 violations
General. food not in sound condition / safe for human consumption / free from spoilage, filth, other contaminants. food prepared in or obtained from an unlicensed private home or other unlicensed food establishment is considered to be from an unapproved source and may not be used or offered for sale for human consumption in or from a food establishment.
(corrected on site)
20-21.01(a)
Hot storage. time/temperature controlled for safety (tcs) food in hot storage not being held at 135°f (57°c) or above.
20-21.03(c)(02)
General. bulk food removed from original container not stored in a container identifying the food by common name.
20-21.03(a)(06)
Cooking time/temperature controlled for safety (tcs) foods. permit holder failed to inform consumers of the significantly increased risk of consuming foods by way of a disclosure and reminder, as specified in items (06) and (07) of this subsection by using brochures / deli case or menu advisories / label statements / table tents / placards / other effective written means when animal food such as beef / eggs / fish / lamb / milk / pork / poultry / shellfish is served or sold raw / undercooked / without otherwise being processed to eliminate pathogens either in ready to eat form or as an ingredient in another ready to eat food (except as specified in items (03) and (08) of this subsection).
20-21.04(c)(05)
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)
Containers. soiled receptacle/ waste handling unit for refuse / recyclables / returnables not cleaned at a frequency necessary to prevent development of a buildup of soil / to prevent becoming attractants for insects / rodents.
20-21.20(a)(05)
74
May 2, 2024
Routine Inspection (001)
7 minor violations. 3 corrected on site.
View 7 violations
Single-service articles. single-service and single-use articles not handled / displayed / dispensed in a manner that prevents contamination of surfaces that may come in contact with food or with the mouth of the user.
(corrected on site)
20-21.14(c)(02)
Hand-washing sink installation. hand-washing sink not accessible to employees at all times.
(corrected on site)
20-21.19(a)
Disposal, frequency. refuse / recyclables / returnables not removed from the premises at a frequency that minimizes the development of objectionable odors and other conditions that attract or harbor insects and rodents.
20-21.20(c)(01)
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not maintained in good repair.
20-21.23(a)
Locker areas. lockers / other suitable facilities not located in the designated dressing room / in food storage room / other area containing only completely packaged food or packaged single-service articles.
20-21.26(b)
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)
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)
70
Dec 21, 2023
Routine Inspection (001)
3 minor violations.
View 3 violations
Water under pressure. hot water is greater than or equal to 100°f (38°c) but less than 105°f (41°c). minimum acceptable temperature is 110°f (43°c) except as specified in section 20-21.12(d)(02) and 20-21.19(b) of this code. hot water generation and distribution systems shall be sufficient to meet the peak hot water demand throughout the food establishment.
20-21.15(c)
General. plumbing not sized / installed / maintained according to applicable laws.
20-21.17(a)
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not kept clean.
20-21.23(a)
86
Frequently Asked Questions
When was Pappas Brothers Steakhouse#3 last inspected?
The most recent health inspection at Pappas Brothers Steakhouse#3 on file is from Dec 22, 2025. The public record contains six inspections in total.
What is the most common violation at Pappas Brothers Steakhouse#3?
Across the inspection record, “labeling of materials” has been cited two times, more than any other issue at Pappas Brothers Steakhouse#3.
How does Pappas Brothers Steakhouse#3 compare to other restaurants in Houston?
Pappas Brothers Steakhouse#3 most recently scored 58 out of 100, which is lower than the Houston average of 88.
Has Pappas Brothers Steakhouse#3's inspection record improved over time?
Results have been roughly steady. Inspections at Pappas Brothers Steakhouse#3 have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Pappas Brothers Steakhouse#3 means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Pappas Brothers Steakhouse#3 inspected?
Based on the inspection history on file, Pappas Brothers Steakhouse#3 is inspected around three times per year on average.
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