When was Saltgrass Steak House #15 last inspected?

The most recent health inspection at Saltgrass Steak House #15 on file is from Nov 5, 2025. The public record contains eight inspections in total.

What is the most common violation at Saltgrass Steak House #15?

Across the inspection record, “refrigerated storage” has been cited two times, more than any other issue at Saltgrass Steak House #15.

How does Saltgrass Steak House #15 compare to other restaurants in Houston?

Saltgrass Steak House #15 most recently scored 64 out of 100, which is lower than the Houston average of 88.

Has Saltgrass Steak House #15's inspection record improved over time?

Results have been roughly steady. Inspections at Saltgrass Steak House #15 have averaged around seven violations per visit across the recent record.

What does a medium risk rating mean?

A medium risk rating at Saltgrass Steak House #15 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 Saltgrass Steak House #15 inspected?

Based on the inspection history on file, Saltgrass Steak House #15 is inspected around five times per year on average.

Saltgrass Steak House #15 Health Inspection Score & History — Houston, TX

Nov 5, 2025

Routine Inspection (001)

9 minor violations. 2 corrected on site.

View 9 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)

Cross contamination. except as specified in subitem c of this item, food not protected from cross contamination by separating raw animal foods during storage, preparation, holding and display from: raw ready to eat foods including other raw animal food such as fish for sushi or molluscan shellfish or other raw ready to eat food such as vegetables; cooked ready to eat foods. frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready to eat food. (corrected on site)

20-21.02(b)(01)

Ice dispensing. between uses, ice transfer receptacles shall be stored in a way that protects them from contamination.

20-21.05(e)

Cleaning frequency. kitchenware and food-contact surfaces of equipment not washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.

20-21.11(a)(02)

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)

Storage. utensils and equipment not air-dried before being stored / not stored in a self-draining position. utensils and equipment may not be cloth-dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

20-21.14(b)(02)

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.

20-21.20(a)(03)

Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not kept clean.

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.

20-21.27(b)

64

May 20, 2025

Complaint (003)

7 minor violations. 3 corrected on site.

View 7 violations

Inspections; reports. the person in charge failed to demonstrate knowledge. (corrected on site)

20-20(b)

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)

Storage. utensils and equipment not air-dried before being stored / not stored in a self-draining position. utensils and equipment may not be cloth-dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

20-21.14(b)(02)

Single-service articles. single-service and single-use articles not stored at least six inches (15 cm) above the floor on dollies / pallets / racks / skids designed as specified under section 20-21.03(a)2b of this code / not kept in closed cartons that protect them from contamination, except for automatic fire protection sprinkler heads that may be required by law. (corrected on site)

20-21.14(c)(01)

Hand-washing sink supplies. hand-washing sink or group of adjacent hand-washing sinks not provided with individual, disposable towels / a continuous towel system that supplies the user with a clean towel / a hand-drying device providing heated air or a hand-drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. (corrected on site)

20-21.19(c)

General. at least 20 foot-candles (220 lux) of light not provided at a surface where food is provided for consumer self-service, such as buffets and salad bars / where fresh produce / packaged foods are sold / offered for consumption / inside equipment such as reach-in and under-counter refrigerators. and at a distance of 30 inches (75 mm) above the floor in areas used for hand-washing, utensil-washing, and equipment and utensil storage and in toilet rooms. at least 10 foot candles (110 lux) of light shall be provided at a distance of 30 inches (75 cm) above the floor in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning.

20-21.24(a)

70

Apr 15, 2025

Reinspection (002)

3 minor violations. 1 corrected on site.

View 3 violations

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. (corrected on site)

20-21.11(a)(07)

Protective shielding. light bulbs not shielded / coated / otherwise shatter-resistant in areas where there is exposed food, clean equipment / utensils / linens / unwrapped single-service or single-use articles, except as specified in subitems a and b of this item shielded / coated / otherwise shatter-resistant bulbs need not be provided in areas used only for storing food and single-service articles in unopened packages if the integrity of the packages cannot be affected by broken glass falling onto them and the packages are capable of being cleaned of debris from broken bulbs before the packages are opened.

20-21.24(b)(01)

Special ventilation. ventilation hoods / ventilation equipment not equipped with effective / easily removable / easily cleanable filters located adjacent to the intake openings / intake and exhaust openings of the ventilation system when ventilation may result in the disposition of particulate matter or liquids within the ventilation system.

20-21.25(b)(03)

86

Feb 11, 2025

Reinspection (002)

11 minor violations.

View 11 violations

8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.

20-20(c)

Cross contamination. except as specified in subitem c of this item, food not protected from cross contamination by separating raw animal foods during storage, preparation, holding and display from: raw ready to eat foods including other raw animal food such as fish for sushi or molluscan shellfish or other raw ready to eat food such as vegetables; cooked ready to eat foods. frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready to eat food.

20-21.02(b)(01)

Time/temperature controlled for safety (tcs) food. except when time is used as a public health control as specified in section 20-21.02(a)(02) of this code, time/temperature controlled for safety (tcs) food shall be kept at an internal temperature of 41°f (05°c) or below or at a temperature of 135°f (57°c) or above during display and service, except that roasts cooked to a temperature and for a time specified in table 20-21.04-3 of this code or reheated as specified in table 20-21.04-01 of this code may be held for service at a temperature of 130°f (54°c) or above

20-21.05(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)

Cleaning frequency. kitchenware and food-contact surfaces of equipment not washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.

20-21.11(a)(02)

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]

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)

Containers. garbage / recyclables / returnables / refuse not kept in durable / easily cleanable / insect-proof and rodent-proof containers that do not leak and do not absorb liquids. plastic bags and wet-strength paper bags may be used to line the containers, and they may be used for storage inside the food establishment.

20-21.20(a)(01)

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)

58

Nov 5, 2024

Routine Inspection (001)

10 minor violations. 4 corrected on site.

View 10 violations

Cross contamination. except as specified in subitem c of this item, food not protected from cross contamination by separating raw animal foods during storage, preparation, holding and display from: raw ready to eat foods including other raw animal food such as fish for sushi or molluscan shellfish or other raw ready to eat food such as vegetables; cooked ready to eat foods. frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready to eat food. (corrected on site)

20-21.02(b)(01)

General. raw / prepared food removed from original containers / packages being stored in unclean containers / being stored in uncovered containers.. (corrected on site)

20-21.03(a)(01)

General. using shipping containers / milk / produce crates as storage racks / support shelves.

20-21.03(a)(02)c

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

Reheating for hot holding. steam tables / bainmaries / warmers / similar hot food holding facilities may not be used for the rapid reheating of time/temperature controlled for safety (tcs) foods. prohibited hot food holding facility used for rapid reheating of time/temperature controlled for safety (tcs) food. (corrected on site)

20-21.04(f)(02)

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)

Cleaning frequency. kitchenware and food-contact surfaces of equipment not washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred. (corrected on site)

20-21.11(a)(02)

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.

20-21.14(c)(02)

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)

61

Saltgrass Steak House #15

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