The Doshi House
Last inspected: Dec 11, 2025
78
Score
Across the available record, The Doshi House has seven inspections on file, the first dated 2024. The Doshi House was last inspected on Dec 11, 2025. A low risk tier reflects an inspection that turned up minimal issues.
There hasn't been much movement either way: counts have stayed near two violations per visit across recent inspections.
Across the inspection history, “refrigerated storage” is the issue that surfaces most often, recorded two times.
Restaurants in Houston average 88, so The Doshi House trails the local norm. Taken together, the history is a positive one.
7
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Dec 11, 2025
Routine Inspection (001)
5 minor violations. 3 corrected on site.
View 5 violations
Refrigerated storage. disposition of ready to eat foods. not discarding time/temperature controlled for safety (tcs) , ready to eat food where either temperature or time combination has exceeded.
(corrected on site)
20-21.03(b)(11)
Refrigerated storage. cold storage of foods. time/temperature controlled for safety (tcs) food not maintained at 41°f (5°c) in cold storage.
(corrected on site)
20-21.03(b)(09)
Materials; general. all equipment and utensils not maintained in good repair.
20-21.10(a)
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.
(corrected on site)
20-21.11(a)(08)c[04]
Openings. outside openings not protected against the entrance of insects by filling or closing holes and other gaps along floors / walls / ceilings / tight-fitting, self-closing doors, kept closed / closed windows / screening / properly designed and installed air curtains to control flying insects / other means.
20-21.21(b)
78
Mar 12, 2025
Routine Inspection (001)
2 minor violations. 1 corrected on site.
View 2 violations
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]
General. walking and driving surfaces of all exterior area of food service establishment not graded to prevent pooling.
(corrected on site)
20-21.28(a)(02)
90
Aug 14, 2024
Routine
No violations found.
100
Aug 10, 2024
Routine
No violations found.
100
Jul 26, 2024
Routine
No violations found.
100
Jul 25, 2024
Routine Inspection (001)
7 minor violations. 1 corrected on site.
View 7 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)
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
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]
Using chemicals for sanitization. when using chemicals for sanitization, a test kit or other device that accurately measures the concentration of the solution in parts per million or milligrams per liter not provided and used.
20-21.12(g)
Hand-washing sink faucets. hand-washing sink not equipped to provide water at a temperature of at least 100°f (38°c) through a mixing valve or combination faucet. hand-washing sinks in facilities providing custodial care for preschool age children that are used only by the children may provide only cold running water.
20-21.19(b)
Hand-washing signage. sign / icon / poster that notifies food employees to wash their hands not provided at all hand-washing sinks used by food employees / not clearly visible to food employees.
20-21.19(g)
Floors. floors and floor coverings of all food preparation, food storage, utensil-washing areas, walk-in refrigerating units, dressing rooms, locker rooms, and toilet rooms shall be maintained in good repair.
(corrected on site)
20-21.22(a)
70
Feb 22, 2024
Routine Inspection (001)
4 minor violations.
View 4 violations
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)
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
Floors. floors and floor coverings of all food preparation, food storage, utensil-washing areas, walk-in refrigerating units, dressing rooms, locker rooms, and toilet rooms shall be maintained in good repair.
20-21.22(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)
82
Frequently Asked Questions
When was The Doshi House last inspected?
The most recent health inspection at The Doshi House on file is from Dec 11, 2025. The public record contains seven inspections in total.
What is the most common violation at The Doshi House?
Across the inspection record, “refrigerated storage” has been cited two times, more than any other issue at The Doshi House.
How does The Doshi House compare to other restaurants in Houston?
The Doshi House most recently scored 78 out of 100, which is lower than the Houston average of 88.
Has The Doshi House's inspection record improved over time?
Results have been roughly steady. Inspections at The Doshi House have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Doshi House means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is The Doshi House inspected?
Based on the inspection history on file, The Doshi House is inspected around four times per year on average.
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