Sake Sushi N' Ramen
Last inspected: Feb 20, 2026
82
Score
Sake Sushi N' Ramen, located at 2000 Willowbrook Mall in Houston, TX, underwent a low-risk inspection on February 20, 2026. This inspection identified four minor violations concerning refrigerated storage and date marking of ready-to-eat foods, as well as issues with cooking temperatures and consumer advisories for raw or undercooked items. Additionally, the inspection noted that wiping cloths were not being properly maintained in sanitizing solution between uses.
6
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Feb 20, 2026
Routine Inspection (001)
4 minor violations.
82
Jan 9, 2026
Routine Inspection (001)
6 minor violations.
74
Jun 12, 2025
Routine
5 minor violations.
78
May 20, 2025
Routine
14 minor violations.
50
Feb 4, 2025
Routine Inspection (001)
4 minor violations.
82
Mar 19, 2024
Routine
1 minor violation.
95
Violations — Feb 20, 2026 Inspection
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
Cooking time/temperature controlled for safety (tcs) foods. consumer advisory (disclosure). when animal food such as beef / eggs / fish / lamb / milk / pork / poultry / shellfish are 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) not including a description of the animal-derived foods, such as \"oysters on the half shell (raw oysters)\", \"raw-egg caesar salad\", and \"hamburgers (can be cooked to order) / identification of the animal-derived foods in a menu or other listing by asterisking them to a footnote that states that the items are served raw or undercooked or contain (or may contain) raw or undercooked ingredients.
20-21.04(c)(06)
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)
Using chemicals for sanitization. when using chemicals for sanitization, a test kit or other device that accurately measures the concentration of the solution in parts per million or milligrams per liter not provided and used.
20-21.12(g)
Substantial (Critical)
Serious (Major)
General (Minor)
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