Seaside Poke Marqe
Last inspected: Sep 10, 2025
70
Score
Seaside Poke Marqe, located at 7670 Katy Fwy in Houston, TX, underwent a moderate risk inspection on September 10, 2025. This inspection identified seven minor violations, including issues with food labeling, time marking for food not kept at temperature, and the thawing of reduced oxygen packaged fish. Across three recorded inspections, the facility has primarily had low-risk assessments.
3
Inspections
0
Critical latest
0
Major latest
7
Minor latest
Inspection History
Sep 10, 2025
Routine Inspection (001)
7 minor violations. 1 corrected on site.
70
Jan 10, 2025
Routine Inspection (001)
3 minor violations. 1 corrected on site.
86
Jan 9, 2025
Complaint (003)
No violations found.
100
Violations — Sep 10, 2025 Inspection
Special requirements. manufactured food. all food manufactured, processed, or packaged in commercial food processing establishments or commissaries not labeled according to all applicable laws as defined in tfer 228.78 and 228.79.
20-21.01(b)(06)
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]
Thawing time/temperature controlled for safety (tcs) food. reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use not removed from the reduced oxygen environment prior to thawing under refrigeration as specified in item (01) of this subsection, or prior to, or immediately upon completion of thawing using procedures specified in item (02) of this subsection.
20-21.04(j)
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)
Materials; general. canvas cloths. with the exception of approved easily cleanable belts on equipment used for the conveying or shaping and conveying of bakery products in the precooked stage and napkins used when serving bread and rolls, use of canvas cloths or other cloth materials as food-contact surfaces is prohibited.
20-21.10(a)(06)
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)
Food establishment failed to maintain on premises a certificate of completion of the food handler course for each food employee.
20-53(g)
Substantial (Critical)
Serious (Major)
General (Minor)
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