Vida Garden
Last inspected: Dec 6, 2025
52
Score
Public records show nine inspections at Vida Garden stretching back to 2023. On Dec 6, 2025, 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.
Violation counts have held steady across recent visits, averaging around nine violations each.
“Labeling of materials” accounts for the largest share of issues, appearing four times across the record.
The city-wide average sits at 88, which Vida Garden's 52 doesn't quite reach. This restaurant has more on its record than most do.
9
Inspections
0
Critical latest
0
Major latest
13
Minor latest
Inspection History
Dec 6, 2025
Routine Inspection (001)
13 minor violations. 3 corrected on site.
View 13 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)
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. container of food not stored a minimum of 6 inches above the floor.
20-21.03(a)(02)
Cooking time/temperature controlled for safety (tcs) foods. permit holder failed to inform consumers of the significantly increased risk of consuming foods by way of a disclosure and reminder, as specified in items (06) and (07) of this subsection by using brochures / deli case or menu advisories / label statements / table tents / placards / other effective written means when animal food such as beef / eggs / fish / lamb / milk / pork / poultry / shellfish is served or sold raw / undercooked / without otherwise being processed to eliminate pathogens either in ready to eat form or as an ingredient in another ready to eat food (except as specified in items (03) and (08) of this subsection).
20-21.04(c)(05)
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)
Toilet fixtures. toilet fixture not kept clean / not in good repair.
20-21.18(d)
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 installation. hand-washing sink used for purpose other than hand-washing as specified in section 20-21.08(b) of this code.
(corrected on site)
20-21.19(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)
Storage, separation of materials. poisonous or toxic materials not stored so they cannot contaminate food / equipment / utensils / linens / single-service and single-use articles. this may be accomplished by separating the poisonous / toxic material by spacing / partitioning and locating the poisonous / toxic material in an area that is not above food / equipment / utensils / linens / single-service or single-use articles. this item does not apply to equipment or utensil cleaners or sanitizers that are stored in utensil-washing areas for availability and convenience if the materials are stored to prevent contamination of food / equipment / utensils / linens / or single-service or single-use articles.
(corrected on site)
20-21.27(c)
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)
Presence and use, restrictions, conditions of use. poisonous / toxic materials unnecessary for the operation / maintenance of the establishment / cleaning and sanitization of equipment and utensils / control of insects and rodents are prohibited in the food establishment; provided, this requirement does not apply to packaged poisonous / toxic materials that are for retail sale. restricted use pesticides specified in item (03)c of this subsection shall meet the requirements specified in 40 cfr 152, subpart i, classification of pesticides.
20-21.27(a)(01)
52
Nov 23, 2025
Reinspection (002)
7 minor violations.
View 7 violations
General. raw / prepared food removed from original containers / packages being stored in unclean containers / being stored in uncovered containers..
20-21.03(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
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)
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)
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)
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not kept clean.
20-21.23(a)
Special ventilation. filters not cleaned at sufficient frequency to prevent accumulation.
20-21.25(b)(03)
70
Aug 28, 2025
Reinspection (002)
8 minor violations. 1 corrected on site.
View 8 violations
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)
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.
20-21.02(b)(01)
General. packaged / unpackaged food stored in contact with water / un-drained ice.
20-21.03(a)(05)
Temperature measuring device, food. no temperature measuring device provided to assure attainment / maintenance of proper internal / holding refrigerated temperature of time/temperature controlled for safety (tcs) food.
20-21.04(i)
Materials; general. sponges. sponges used in contact with cleaned and sanitized or in-use food-contact surfaces.
20-21.10(a)(07)
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not maintained in good repair.
20-21.23(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)
\"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)
67
Jul 10, 2025
Reinspection (002)
17 minor violations. 3 corrected on site.
View 17 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)
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)
Cross contamination. except when combined as ingredients, raw animal foods such as fish, beef, lamb, pork, and poultry not separated from each other during storage, preparation, holding, and display by: using separate equipment for each type of food; preparing each type of food at different times or in separate areas; and arranging each type of food in equipment so that cross contamination of one type with another is prevented.
20-21.02(b)(02)
Refrigerated storage. cold storage of foods. time/temperature controlled for safety (tcs) food not maintained at 41°f (5°c) in cold storage.
20-21.03(b)(09)
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) / 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
Temperature measuring device, food. no temperature measuring device provided to assure attainment / maintenance of proper internal / holding refrigerated temperature of time/temperature controlled for safety (tcs) food.
20-21.04(i)
Materials; general. sponges. sponges used in contact with cleaned and sanitized or in-use food-contact surfaces.
20-21.10(a)(07)
Materials; general. all equipment and utensils not maintained in good repair.
20-21.10(a)
General. plumbing not sized / installed / maintained according to applicable laws.
20-21.17(a)
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)
Insect control devices, design and installation. devices used to trap insects by adherence may not be installed above exposed food / clean equipment / utensils / linens and unwrapped single-service articles.
(corrected on site)
20-21.21(c)(02)
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not maintained in good repair.
20-21.23(a)
Locker areas. lockers / other suitable facilities not located in the designated dressing room / in food storage room / other area containing only completely packaged food or packaged single-service articles.
20-21.26(b)
Storage, separation of materials. poisonous or toxic materials not stored so they cannot contaminate food / equipment / utensils / linens / single-service and single-use articles. this may be accomplished by separating the poisonous / toxic material by spacing / partitioning and locating the poisonous / toxic material in an area that is not above food / equipment / utensils / linens / single-service or single-use articles. this item does not apply to equipment or utensil cleaners or sanitizers that are stored in utensil-washing areas for availability and convenience if the materials are stored to prevent contamination of food / equipment / utensils / linens / or single-service or single-use articles.
20-21.27(c)
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)
Posting the food service manager certification of a person no longer in the employment of the food establishment
20-61
43
Apr 29, 2025
Routine
No violations found.
100
Sep 26, 2024
Routine Inspection (001)
10 minor violations.
View 10 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)
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.
20-21.01(a)
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
Materials; general. sponges. sponges used in contact with cleaned and sanitized or in-use food-contact surfaces.
20-21.10(a)(07)
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. multi-use equipment and utensils not designed, constructed and repaired with safe materials, including finishing materials / not corrosion-resistant and nonabsorbent / not smooth, easily cleanable and durable under conditions of normal use.
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)
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)
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)
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)
61
Jul 31, 2024
Complaint (003)
8 minor violations. 1 corrected on site.
View 8 violations
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. container of food not stored a minimum of 6 inches above the floor.
20-21.03(a)(02)
Temperature measuring device, food. food temperature measuring devices accurate to ±02°f in the intended range of use not provided / not used to assure attainment and maintenance of proper internal cooking, holding, or refrigeration temperatures of all time/temperature controlled for safety (tcs) food if the thermometers are scaled only in fahrenheit. if the thermometers are scaled in celsius or dually scaled, they shall be accurate to ±01°c in the intended range of use. a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses not provided / not readily accessible to accurately measure the temperature in thin foods, such as meat patties and fish fillets.
20-21.04(i)
Materials; general. multi-use equipment and utensils not designed, constructed and repaired with safe materials, including finishing materials / not corrosion-resistant and nonabsorbent / not smooth, easily cleanable and durable under conditions of normal use.
20-21.10(a)
Hand-washing sink installation. hand-washing sink used for purpose other than hand-washing as specified in section 20-21.08(b) of this code.
20-21.19(a)
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)
67
Feb 6, 2024
Routine
1 minor violation.
View 1 violation
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)
95
Dec 28, 2023
Routine
No violations found.
100
Frequently Asked Questions
When was Vida Garden last inspected?
The most recent health inspection at Vida Garden on file is from Dec 6, 2025. The public record contains nine inspections in total.
What is the most common violation at Vida Garden?
Across the inspection record, “labeling of materials” has been cited four times, more than any other issue at Vida Garden.
How does Vida Garden compare to other restaurants in Houston?
Vida Garden most recently scored 52 out of 100, which is lower than the Houston average of 88.
Has Vida Garden's inspection record improved over time?
Results have been roughly steady. Inspections at Vida Garden have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Vida Garden 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 Vida Garden inspected?
Based on the inspection history on file, Vida Garden is inspected around five times per year on average.
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