Son Nam Restaurant
Last inspected: Mar 3, 2026
11
Score
The Son Nam Restaurant, located at 2903 Woodridge Dr, Houston, TX, underwent a high-risk inspection on March 3, 2026, with a score of 11. This inspection identified 8 critical, 2 major, and 16 minor violations, including issues with food protection from cross-contamination and the cleaning of food-contact surfaces. Across four scored inspections, the restaurant has consistently received high-risk ratings.
5
Inspections
8
Critical latest
2
Major latest
16
Minor latest
Inspection History
Mar 3, 2026
Reinspection (002)
8 critical violations. 2 major violations. 16 minor violations. 7 corrected on site.
11
Jan 7, 2026
Reinspection (002)
17 minor violations. 4 corrected on site.
43
Jul 7, 2025
Complaint (003)
15 minor violations.
47
Jun 9, 2025
Routine Inspection (001)
17 minor violations. 4 corrected on site.
43
Apr 10, 2024
Routine Inspection (001)
8 minor violations. 2 corrected on site.
67
Violations — Mar 3, 2026 Inspection
Raw and ready-to-eat foods not properly separated
3-302.11(A)(1)(c)
Raw and ready-to-eat foods not properly separated
3-302.11(A)(1)(a)
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
4-602.11(E)
Manual and mechanical warewashing equipment, chemical sanitization - temperature, ph, concentration, and hardness. a chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under ¶4-703.11(c) shall meet the criteria specified under §7-204.11 sanitizers, criteria, shall be used in accordance with the epa-registered label use instructions, p and shall be used as follows: (a)a chlorine solution shall have a minimum temperature based on the concentration and ph of the solution as listed in the following chart; concentration range (mg/l/)minimum temperature ph 10 or less (°f)/minimum temperature ph 8 or less (°f) 25-49/120/120, 50-99/100/75, 100/55/55
(corrected on site)
4-501.114(A)
The food establishment shall maintain on premises a certificate of completion of the food handler training course for each food employee.
TAC-228.31(E)
Food not cooled to safe temperature within required time
(corrected on site)
3-501.14(A)
Hot or cold food held at improper temperature
(corrected on site)
3-501.16(A)
Ready-to-eat food not date marked
3-501.17(A)
Improper cooling methods used
(corrected on site)
3-501.15(A)
Evidence of pests or pest control inadequate
6-501.111(B)
Outer openings not protected against pests
6-202.15(A)
Packaged food in direct contact with water or ice
(corrected on site)
3-303.12(C)
Food stored improperly or exposed to contamination
3-305.11(A)
Employee not wearing required hair restraint
(corrected on site)
2-402.11
Cleaned equipment or utensils stored improperly
4-903.11(B)
Single-use articles reused
4-502.13(A)
Fixed equipment not properly spaced or sealed
4-402.11(A)(3)
(a)(2)impart colors, odors, or tastes to food; and
4-102.11(A)(2)
Nonfood-contact surfaces not corrosion-resistant or cleanable
4-101.19
Equipment or utensils not clean
4-601.11(C)
Plumbing system not maintained in good repair
5-205.15
Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: (b)with tight-fitting lids or doors if kept outside the food establishment
5-501.113
Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents
5-501.116(B)
Physical facilities not in good repair
6-501.11
Except as specified in(b) of this section, attachments to walls and ceilings such as light fixtures, mechanical room ventilation system components, vent covers, wall mounted fans, decorative items, and other attachments shall be easily cleanable
6-201.17(A)
Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.
4-202.18
Substantial (Critical)
Serious (Major)
General (Minor)
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