Valero
Last inspected: Apr 6, 2026
14
Score
Public records show five inspections at Valero stretching back to 2024. On Apr 6, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has not been favorable: recent inspections average around 26 violations each, up from closer to 10 violations before.
“Hand-washing sink supplies” comes up most often, recorded three times in the inspection record.
Compared to other Houston restaurants (averaging 88), there's room to close the gap. The pattern in the record is worth a careful look.
5
Inspections
4
Critical latest
6
Major latest
16
Minor latest
Inspection History
Apr 6, 2026
Reinspection (002)
4 critical violations. 6 major violations. 16 minor violations. 4 corrected on site.
View 26 violations
Plumbing system not maintained in good repair
5-205.15
Raw and ready-to-eat foods not properly separated
(corrected on site)
3-302.11(A)(1)(a)
Food-contact surfaces not cleaned and sanitized at required frequency
4-602.11(E)
Hot or cold food held at improper temperature
(corrected on site)
3-501.16(A)(1)
Person in charge not controlling unsafe operations
2-103.11(E)
No hand drying provision at handwashing sink
6-301.12(A)
No soap available at handwashing sink
6-301.11
Ready-to-eat food not date marked
3-501.17(A)
Person in charge not controlling unsafe operations
2-103.11(I)
Food label missing or inaccurate
3-602.11
A food establishment shall post a sign or poster, clearly visible to food employees, by all handwashing sinks. the sign or poster shall notify food employees to report symptoms and diagnosis information about their health as it relates to diseases that are transmissible through food.
TAC-228.32
Outer openings not protected against pests
6-202.15(A)
Food stored improperly or exposed to contamination
(corrected on site)
3-305.11(A)
Wiping cloths used or stored improperly
(corrected on site)
3-304.14(B)
Nonfood-contact surfaces not corrosion-resistant or cleanable
4-101.19
Fixed equipment not properly spaced or sealed
4-402.11(A)(3)
Equipment or utensils not clean
4-601.11(C)
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
Mops not properly air-dried after use
6-501.16
Unnecessary items or litter present on premises
6-501.114(A)
Floor and wall junctures not properly coved or sealed
6-201.13(B)
Floor, wall, or ceiling surface not smooth or cleanable
6-101.11(A)(3)
Physical facilities not in good repair
6-501.11
Physical facilities not cleaned at required frequency
6-501.12(A)
No smoking sign missing at entrance
COH-21-244(b)
Lighting not sufficient for food or utensil handling areas
6-303.11(C)
14
Oct 14, 2025
Routine Inspection (001)
18 minor violations. 2 corrected on site.
View 18 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]
Cleaning frequency. equipment, food-contact surfaces, and utensils not clean to sight and touch.
20-21.11(a)(13)
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)
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)
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)
Floor junctures. in all new or extensively remodeled establishments utilizing concrete / terrazzo / ceramic tile / similar flooring materials, and where water flush cleaning methods are used, the junctures between walls and floors not coved / not sealed. in all other cases, the juncture between walls and floors shall not present an open seam of more than one-thirty-second of an inch.
20-21.22(f)
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not kept clean.
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)
Cleaning equipment storage. after use, mops not placed in a position that allows them to air-dry without soiling walls / equipment / supplies.
20-21.28(e)
Food establishment failed to maintain on premises a certificate of completion of the food handler course for each food employee.
20-53(g)
Signs clearly stating that smoking is prohibited within not conspicuously posted at every entrance to a public place.
21-244(b)
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)
General. food not in sound condition / safe for human consumption / free from spoilage, filth, other contaminants. food prepared in or obtained from an unlicensed private home or other unlicensed food establishment is considered to be from an unapproved source and may not be used or offered for sale for human consumption in or from a food establishment.
(corrected on site)
20-21.01(a)
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. 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
Refrigerated storage. methods for rapid cooling. approved methods for rapid cooling not utilized.
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)
Materials; general. all equipment and utensils not maintained in good repair.
20-21.10(a)
41
Apr 15, 2025
Routine Inspection (001)
3 minor violations. 2 corrected on site.
View 3 violations
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
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)
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)
86
Dec 14, 2024
Routine Inspection (001)
7 minor violations. 5 corrected on site.
View 7 violations
Dispensing utensils not stored with the handle extended out from the food.
(corrected on site)
20-21.05(f)(01)
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.
(corrected on site)
20-19(d)
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”.
(corrected on site)
20-21.03(b)(10)b
General. bulk food removed from original container not stored in a container identifying the food by common name.
20-21.03(a)(06)
General. contamination event. food establishment without written procedures for employees to follow when responding to vomiting or diarrheal events.
(corrected on site)
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.
(corrected on site)
20-21.11(a)(02)
70
Apr 26, 2024
Routine Inspection (001)
5 minor violations.
View 5 violations
Cleaning frequency. food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens not cleaned at least once a day; except that this shall not apply to hot oil cooking and hot oil filtering equipment if it is cleaned as specified in subsection (f) of this section. the food-contact surfaces of all cooking equipment shall be kept free of crusted grease deposits and other accumulated soil.
20-21.11(a)(06)
Toilet fixtures. toilet room not provided with at least one covered waste receptacle.
20-21.18(d)
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)
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)
\"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)
78
Frequently Asked Questions
When was Valero last inspected?
The most recent health inspection at Valero on file is from Apr 6, 2026. The public record contains five inspections in total.
What is the most common violation at Valero?
Across the inspection record, “hand-washing sink supplies” has been cited three times, more than any other issue at Valero.
How does Valero compare to other restaurants in Houston?
Valero most recently scored 14 out of 100, which is lower than the Houston average of 88.
Has Valero's inspection record improved over time?
No. Recent inspections at Valero have averaged around 26 violations per visit, up from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Valero means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Valero inspected?
Based on the inspection history on file, Valero is inspected around three times per year on average.
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