St. Regis Hotel
Last inspected: Sep 8, 2025
70
Score
The St. Regis Hotel, located at 1919 Briar Oaks Ln in Houston, TX, underwent a moderate risk inspection on September 8, 2025. This inspection identified seven minor violations, including issues with refrigerated storage, date marking of ready-to-eat foods, dispensing utensil storage, and the use of hair restraints. Across three recorded inspections, the facility has generally maintained a low-risk status.
3
Inspections
0
Critical latest
0
Major latest
7
Minor latest
Inspection History
Sep 8, 2025
Routine Inspection (001)
7 minor violations. 4 corrected on site.
70
Apr 12, 2025
Routine Inspection (001)
4 minor violations. 2 corrected on site.
82
May 7, 2024
Routine Inspection (001)
2 minor violations.
90
Violations — Sep 8, 2025 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”.
(corrected on site)
20-21.03(b)(10)b
Dispensing utensils not stored with the handle extended out from the food.
(corrected on site)
20-21.05(f)(01)
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.
(corrected on site)
20-21.08(f)
Materials; general. all equipment and utensils not maintained in good repair.
20-21.10(a)
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.
(corrected on site)
20-21.11(c)(02)
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.
20-21.19(c)
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not maintained in good repair.
20-21.23(a)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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