Tai Loi Restaurant
Last inspected: Sep 17, 2025
61
Score
Tai Loi Restaurant, located at 12320 Bellaire Blvd in Houston, TX, had a moderate-risk inspection on 2025-09-17. This inspection identified ten minor violations, including issues with food storage in uncovered or unclean containers, and containers not being stored at least six inches above the floor. The restaurant's inspection history shows a pattern of mostly low-risk assessments over four scored inspections.
4
Inspections
0
Critical latest
0
Major latest
10
Minor latest
Inspection History
Sep 17, 2025
Routine Inspection (001)
10 minor violations.
61
Sep 9, 2025
Routine
No violations found.
100
Jan 2, 2025
Routine
No violations found.
100
Dec 26, 2023
Routine
No violations found.
100
Violations — Sep 17, 2025 Inspection
Applicability of article; compliance; penalty for violation; variances, etc. permit holder / person in charge of the food establishment / mobile food unit not in compliance in accordance with provisions of article ii concerning food storage / food preparation / food display / training of employees in basic food safety principles including allergy awareness / not ensuring that food and conditional employees are informed of their responsibility to report information regarding health and activities as they relate to diseases that are transmissible through food / not ensuring written procedures and plans are developed by the food establishment are maintained / implemented.
20-19(d)
General. raw / prepared food removed from original containers / packages being stored in unclean containers / being stored in uncovered containers..
20-21.03(a)(01)
General. container of food not stored a minimum of 6 inches above the floor.
20-21.03(a)(02)
Refrigerated storage. date marking of ready to eat foods. time/temperature controlled for safety (tcs) and ready to eat food stored at 41°f (5°c) for more than seven days.
20-21.03(b)(10)b
General. contamination event. food establishment without written procedures for employees to follow when responding to vomiting or diarrheal events.
20-21.07(a)(03)
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)
Hand-washing sink supplies. supply of hand-cleansing liquid / powder / bar soap not available at each hand-washing sink or group of two adjacent hand-washing sinks.
20-21.19(c)
Controlling pests, generally. premises not kept in such condition as to prevent the harborage or feeding of insects or rodents.
20-21.21(a)
Special ventilation. filters not cleaned at sufficient frequency to prevent accumulation.
20-21.25(b)(03)
Sanitation poster not conspicuously posted in area accessible to all employees / not conforming to all requirements.
20-26(c)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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