T.P. Seafood
Last inspected: Mar 17, 2026
55
Score
Public records show 10 inspections at T.P. Seafood stretching back to 2023. T.P. Seafood was last inspected on Mar 17, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have flagged more than earlier ones: around 11 violations per visit lately, up from roughly five violations before.
“Hand-washing sink supplies” accounts for the largest share of issues, appearing four times across the record.
That's lower than the typical Houston restaurant, which scores around 88. The record is unremarkable in either direction.
10
Inspections
1
Critical latest
1
Major latest
7
Minor latest
Inspection History
Mar 17, 2026
Complaint (003)
1 critical violation. 1 major violation. 7 minor violations. 1 corrected on site.
View 9 violations
Hot or cold food held at improper temperature
3-501.16(A)
Improper cooling methods used
3-501.15(A)
Evidence of pests or pest control inadequate
6-501.111(B)
Fixed equipment not properly spaced or sealed
4-402.11(A)(3)
Nonfood-contact surfaces not corrosion-resistant or cleanable
4-101.19
Cutting surfaces scratched, scored, or no longer cleanable
(corrected on site)
4-501.12
Equipment or utensils not clean
4-601.11(C)
Physical facilities not in good repair
6-501.11
Physical facilities not cleaned at required frequency
6-501.12(A)
55
Aug 14, 2025
Routine
2 minor violations. 1 corrected on site.
View 2 violations
Utility line/duct installation. exposed utility service lines and pipes not installed in a way that does not obstruct or prevent cleaning of the walls and ceilings. utility service lines and pipes shall not be unnecessarily exposed on walls or ceilings in those areas listed in subsection (b) of this section. service lines behind counters used only for beverage preparation may be exposed on the inside counter walls if necessary for service and if kept to a minimum. if exposed in rooms or areas allowed in subsection (c) of this section, air conditioning / ventilation / heating ducts shall be of smooth rigid metal and designed with a circular cross-section.
20-21.23(f)
\"no smoking\" signs or the international \"no smoking\" symbol not clearly and conspicuously posted in a public place where smoking is prohibited
(corrected on site)
21-244(a)
90
Aug 6, 2025
Routine
22 minor violations. 2 corrected on site.
View 22 violations
General. raw / prepared food removed from original containers / packages being stored in unclean containers / being stored in uncovered containers..
(corrected on site)
20-21.03(a)(01)
Table-mounted equipment. equipment that is fixed because it is not easily moveable not installed so that it is: spaced to allow access for cleaning along the sides, behind, and above the equipment / spaced from adjoining equipment, walls, and ceilings a distance of not more than one millimeter or one-thirty-second inch / sealed to adjoining equipment, walls or ceilings, if the equipment is exposed to spillage or seepage, is not spaced from adjoining equipment, walls or ceilings to allow access for cleaning, and requires no utility connections. this subsection does not apply to shelving units, refrigeration units and freezer units used for consumer display in retail store shopping areas, if the floor under the units is kept clean.
(corrected on site)
20-21.10(k)(02)
Materials; general. all equipment and utensils not maintained in good repair.
20-21.10(a)
Cleaning frequency. nonfood-contact surfaces of equipment not cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
20-21.11(a)(07)
Single-service articles. single-service knives / forks / spoons packaged in bulk not inserted into holders / not wrapped by an employee who has washed his hands immediately prior to sorting or wrapping the utensils. holders for single-service knives / forks /spoons not provided to protect these items from contamination / not presenting the handle of the utensil to the employee / consumer except when these items are prewrapped or prepackaged.
20-21.14(c)(03)
Backflow. backflow prevention device not installed when a hose is attached to a faucet.
20-21.17(c)
General. plumbing not sized / installed / maintained according to applicable laws.
20-21.17(a)
Drains. a direct connection between the sewerage system and any drains originating from equipment in which food / portable equipment / utensils are placed is prohibited except for existing properly trapped open sinks.
20-21.17(f)
Hand-washing sink supplies. when disposable towels are used, easily cleanable waste receptacles not conveniently located near the hand-washing facilities.
20-21.19(c)
Containers. soiled receptacle/ waste handling unit for refuse / recyclables / returnables not cleaned at a frequency necessary to prevent development of a buildup of soil / to prevent becoming attractants for insects / rodents.
20-21.20(a)(05)
Storage. outside storage areas / enclosures not constructed of durable and cleanable material / not large enough to store the garbage / recyclables / returnables / refuse containers that accumulate / not kept clean.
20-21.20(b)(03)
Areas / enclosures / receptacles, good repair. storage areas / enclosures / receptacles for refuse / recyclables / returnables not maintained in good repair.
20-21.20(f)
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)
Floor drains. properly installed trapped floor drains not provided in floors that are water-flushed for cleaning / that receive discharges of water or other fluid waste from equipment / in areas where pressure spray methods for cleaning equipment are used. the floors shall be constructed only of sealed concrete, terrazzo, ceramic tile or similar materials, and shall be graded to drain.
20-21.22(d)
Construction. walls, including nonsupporting partitions / wall coverings / ceilings, of walk-in refrigerating units / food preparation areas / food storage areas / food display areas / equipment-washing areas / utensil-washing areas not light-colored / smooth / nonabsorbent / easily cleanable except for ceilings over areas used only for beverage preparation and/or service. concrete or pumice blocks used for interior wall construction in these locations shall be finished and sealed to provide an easily cleanable surface except in dry storage areas.
20-21.23(b)
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not maintained in good repair.
20-21.23(a)
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)
Protective shielding. light bulbs not shielded / coated / otherwise shatter-resistant in areas where there is exposed food, clean equipment / utensils / linens / unwrapped single-service or single-use articles, except as specified in subitems a and b of this item shielded / coated / otherwise shatter-resistant bulbs need not be provided in areas used only for storing food and single-service articles in unopened packages if the integrity of the packages cannot be affected by broken glass falling onto them and the packages are capable of being cleaned of debris from broken bulbs before the packages are opened.
20-21.24(b)(01)
Special ventilation. filters not cleaned at sufficient frequency to prevent accumulation.
20-21.25(b)(03)
General. food establishment and all parts of the property used in connection with operations of the establishment not kept free of litter and items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer in use.
20-21.28(a)(01)
Changes made in proposed arrangement of facilities not appearing on both original sets of plans and specifications.
20-25(a)
Sanitation poster not conspicuously posted in area accessible to all employees / not conforming to all requirements.
20-26(c)
33
Jul 12, 2025
Reinspection (002)
2 minor violations. 1 corrected on site.
View 2 violations
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.
(corrected on site)
20-21.27(b)
90
Jul 11, 2025
Reinspection (002)
4 minor violations.
View 4 violations
Applicability of article; compliance; penalty for violation; variances, etc. operating a food service / processing establishment not conforming to requirements of article ii.
20-19(b)
Removing dead or trapped birds / insects / rodents / other pests. dead or trapped birds / insects / rodents / other pests not removed from control devices and the premises at a frequency that prevents the accumulation or attraction of pests and minimizes exposure to decomposing remains.
20-21.21(d)
Controlling pests, generally. premises not kept in such condition as to prevent the harborage or feeding of insects or rodents.
20-21.21(a)
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not kept clean.
20-21.23(a)
82
Jul 10, 2025
Reinspection (002)
9 minor violations. 2 corrected on site.
View 9 violations
Applicability of article; compliance; penalty for violation; variances, etc. operating a food service / processing establishment not conforming to requirements of article ii.
20-19(b)
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
Dispensing utensils not stored with the handle extended out from the food.
(corrected on site)
20-21.05(f)(01)
Materials; general. all equipment and utensils not maintained in good repair.
20-21.10(a)
Cleaning frequency. nonfood-contact surfaces of equipment not cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
(corrected on site)
20-21.11(a)(07)
Removing dead or trapped birds / insects / rodents / other pests. dead or trapped birds / insects / rodents / other pests not removed from control devices and the premises at a frequency that prevents the accumulation or attraction of pests and minimizes exposure to decomposing remains.
20-21.21(d)
Controlling pests, generally. premises not kept in such condition as to prevent the harborage or feeding of insects or rodents.
20-21.21(a)
Floor junctures. when allowed in this subsection, the juncture between walls and floors presenting an open seam of more than one-thirty-second of an inch.
20-21.22(f)
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)
64
Jul 9, 2025
Reinspection (002)
20 minor violations. 6 corrected on site.
View 20 violations
Applicability of article; compliance; penalty for violation; variances, etc. operating a food service / processing establishment not conforming to requirements of article ii.
20-19(b)
General. the internal temperature of time/temperature controlled for safety (tcs) food not maintained at 41°f (05°c) or below or 135°f (57°c) or above at all times, except as otherwise provided in this article or unless a packaged product is so labeled as exempted and approved by the appropriate state or federal health authority.
(corrected on site)
20-21.02(a)(01)
Refrigerated storage. methods for rapid cooling. approved methods for rapid cooling not utilized.
(corrected on site)
20-21.03(b)(03)
General. bulk food removed from original container not stored in a container identifying the food by common name.
20-21.03(a)(06)
General. container of food not stored a minimum of 6 inches above the floor.
(corrected on site)
20-21.03(a)(02)
General. raw / prepared food removed from original containers / packages being stored in unclean containers / being stored in uncovered containers..
(corrected on site)
20-21.03(a)(01)
Dispensing utensils. no suitable dispensing utensils provided for employees / consumers during pauses in food preparation / dispensing.
(corrected on site)
20-21.05(f)
Plumbing fixture installation. plumbing fixtures, including compartment type utensil-and-food sinks, hand-washing sinks and mop or utility sinks, not installed to preclude splashes from running down mounting surfaces behind and adjacent to the fixture. acceptable installation methods include a liquid tight seal between fixture and mounting surface, insertion into a precut counter, table or cabinet with a perimeter seal or any other effective method. all materials used shall be safe, smooth, impervious and easily cleanable.
20-21.10(m)
Materials; general. all equipment and utensils not maintained in good repair.
20-21.10(a)
Toilet room. toilet room not provided with tight-fitting / self-closing / solid doors, which shall be closed except during cleaning or maintenance except that this requirement does not apply to a toilet room that is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall or stadium-type facilities.
20-21.18(c)
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.
(corrected on site)
20-21.19(c)
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)
Containers. containers stored outside the establishment / dumpsters / compactors / compactor systems / receptacles / waste handling units for refuse / recyclables / and returnables not provided with tight-fitting lids / doors / covers, not kept covered when not in actual use. in containers designed with drains, drain plugs shall be in place at all times, except during cleaning.
20-21.20(a)(03)
Removing dead or trapped birds / insects / rodents / other pests. dead or trapped birds / insects / rodents / other pests not removed from control devices and the premises at a frequency that prevents the accumulation or attraction of pests and minimizes exposure to decomposing remains.
20-21.21(d)
Controlling pests, generally. effective measures intended to eliminate the presence of rodents, flies, cockroaches, and other insects on the premises not utilized.
20-21.21(a)
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 kept clean.
20-21.22(a)
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not maintained in good repair.
20-21.23(a)
General. at least 50 foot-candles (540 lux) of light not provided at a surface where a food employee may be working with food / with utensils / with equipment such as knives / slicers / grinders / saws where employee safety is a factor.
20-21.24(a)
Food establishment failed to maintain on premises a certificate of completion of the food handler course for each food employee.
20-53(g)
\"no smoking\" signs or the international \"no smoking\" symbol not clearly and conspicuously posted in a public place where smoking is prohibited
21-244(a)
37
Feb 19, 2025
Routine Inspection (001)
5 minor violations. 1 corrected on site.
View 5 violations
General. bulk food removed from original container not stored in a container identifying the food by common name.
20-21.03(a)(06)
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
General. plumbing not sized / installed / maintained according to applicable laws.
20-21.17(a)
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.
(corrected on site)
20-21.19(c)
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
Sep 13, 2024
Routine Inspection (001)
11 minor violations. 4 corrected on site.
View 11 violations
Toilet room. toilet room opening directly into room in which food is prepared / utensils are washed.
20-21.18(c)
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)
Cross contamination. except as specified in subitem c of this item, food not protected from cross contamination by separating raw animal foods during storage, preparation, holding and display from: raw ready to eat foods including other raw animal food such as fish for sushi or molluscan shellfish or other raw ready to eat food such as vegetables; cooked ready to eat foods. frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready to eat food.
(corrected on site)
20-21.02(b)(01)
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
Materials; general. single-service and single-use articles. single-service articles / single-use articles reused.
(corrected on site)
20-21.10(a)(05)
General. plumbing not sized / installed / maintained according to applicable laws.
20-21.17(a)
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.
(corrected on site)
20-21.19(c)
Containers. containers stored outside the establishment / dumpsters / compactors / compactor systems / receptacles / waste handling units for refuse / recyclables / and returnables not provided with tight-fitting lids / doors / covers, not kept covered when not in actual use. in containers designed with drains, drain plugs shall be in place at all times, except during cleaning.
20-21.20(a)(03)
Storage. outside storage areas / enclosures not constructed of durable and cleanable material / not large enough to store the garbage / recyclables / returnables / refuse containers that accumulate / not kept clean.
20-21.20(b)(03)
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)
Food establishment failed to maintain on premises a certificate of completion of the food handler course for each food employee.
20-53(g)
58
Dec 26, 2023
Routine Inspection (001)
3 minor violations.
View 3 violations
General. bulk food removed from original container not stored in a container identifying the food by common name.
20-21.03(a)(06)
Backflow. an air gap between the water supply inlet and the flood level rim of the plumbing fixture / equipment / or nonfood equipment not at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). a backflow or backsiphonage prevention device installed on a water supply system shall meet american society of sanitary engineering (asse) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. a backflow prevention device shall be located so that it can be serviced and maintained. a hose shall not be attached to a faucet unless a backflow prevention device is installed.
20-21.17(c)
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not maintained in good repair.
20-21.23(a)
86
Frequently Asked Questions
When was T.P. Seafood last inspected?
The most recent health inspection at T.P. Seafood on file is from Mar 17, 2026. The public record contains 10 inspections in total.
What is the most common violation at T.P. Seafood?
Across the inspection record, “hand-washing sink supplies” has been cited four times, more than any other issue at T.P. Seafood.
How does T.P. Seafood compare to other restaurants in Houston?
T.P. Seafood most recently scored 55 out of 100, which is lower than the Houston average of 88.
Has T.P. Seafood's inspection record improved over time?
No. Recent inspections at T.P. Seafood have averaged around 11 violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at T.P. Seafood means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is T.P. Seafood inspected?
Based on the inspection history on file, T.P. Seafood is inspected around four times per year on average.
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