Antojitos El Buen Sabor Hondureno
Last inspected: Nov 1, 2025
90
Score
Antojitos El Buen Sabor Hondureno has been inspected eight times since 2023. The latest inspection on file is from Nov 1, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
The trend has been favorable: violation counts have eased from around five violations to closer to two violations per visit over the last few inspections.
Across the inspection history, “hand-washing sink installation” is the issue that surfaces most often, recorded four times.
Antojitos El Buen Sabor Hondureno's latest score is in line with the Houston average of 88. The record reflects steady performance over time.
8
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Nov 1, 2025
Routine Inspection (001)
2 minor violations.
View 2 violations
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)
90
Sep 9, 2025
Routine
No violations found.
100
Apr 12, 2025
Routine Inspection (001)
4 minor violations. 1 corrected on site.
View 4 violations
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 installation. hand-washing sink not accessible to employees at all times.
(corrected on site)
20-21.19(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)
Special ventilation. filters not cleaned at sufficient frequency to prevent accumulation.
20-21.25(b)(03)
82
Aug 27, 2024
Routine Inspection (001)
2 minor violations.
View 2 violations
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)
Special ventilation. filters not cleaned at sufficient frequency to prevent accumulation.
20-21.25(b)(03)
90
May 9, 2024
Routine Inspection (001)
5 minor violations. 2 corrected on site.
View 5 violations
Time/temperature controlled for safety (tcs) food. except when time is used as a public health control as specified in section 20-21.02(a)(02) of this code, time/temperature controlled for safety (tcs) food shall be kept at an internal temperature of 41°f (05°c) or below or at a temperature of 135°f (57°c) or above during display and service, except that roasts cooked to a temperature and for a time specified in table 20-21.04-3 of this code or reheated as specified in table 20-21.04-01 of this code may be held for service at a temperature of 130°f (54°c) or above
20-21.05(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 installation. hand-washing sink not accessible to employees at all times.
(corrected on site)
20-21.19(a)
Special ventilation. filters not cleaned at sufficient frequency to prevent accumulation.
20-21.25(b)(03)
Sanitation. mobile food unit operator providing or allowing a sign or banner to remain that is not attached to and solely supported by the mobile food unit.
(corrected on site)
20-22(d)(07)b
78
Feb 23, 2024
Routine Inspection (001)
7 minor violations.
View 7 violations
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)
Time/temperature controlled for safety (tcs) food. except when time is used as a public health control as specified in section 20-21.02(a)(02) of this code, time/temperature controlled for safety (tcs) food shall be kept at an internal temperature of 41°f (05°c) or below or at a temperature of 135°f (57°c) or above during display and service, except that roasts cooked to a temperature and for a time specified in table 20-21.04-3 of this code or reheated as specified in table 20-21.04-01 of this code may be held for service at a temperature of 130°f (54°c) or above
20-21.05(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 installation. hand-washing sink not accessible to employees at all times.
20-21.19(a)
Hand-washing sink maintenance. hand-washing sink / soap dispenser / hand-drying device/ related fixtures not kept clean / not in good repair.
20-21.19(d)
Special ventilation. filters not cleaned at sufficient frequency to prevent accumulation.
20-21.25(b)(03)
Food employee failed to successfully complete a food handler training course within 60 days of employment.
20-53(f)
70
Dec 7, 2023
Reinspection (002)
No violations found.
100
Dec 6, 2023
Routine Inspection (001)
8 minor violations.
View 8 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)
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)
Hair restraint. while handling food or utensils, food employees not wearing effective hair restraints and clothing that covers body hair to prevent the contamination of food or food-contact surfaces. an effective hair restraint means any cap / hat / hair net made of fabric / cord / plastic / paper that effectively covers and holds hair in place. the use of effective hair restraints also applies to any exposed scalp or facial hair where there is the potential for contamination of food or food-contact surfaces. an effective hair restraint shall also be used in the partial or complete absence of scalp hair to preclude touching of the scalp and returning to food handling without hand-washing. facial hair restraints are not be required when facial hair is well-groomed and trimmed.
20-21.08(f)
General. enough potable water for the needs of the food establishment not provided from a source constructed and operated according to all applicable laws.
20-21.15(a)
Hand-washing sink installation. hand-washing sink not accessible to employees at all times.
20-21.19(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)
Special ventilation. filters not cleaned at sufficient frequency to prevent accumulation.
20-21.25(b)(03)
Servicing of mobile food units by commissaries; servicing records. failure of mobile food unit to return to the commissary for the performance of all servicing operations within the 24-hour period preceding operations.
20-22(e)(01)c
67
Frequently Asked Questions
When was Antojitos El Buen Sabor Hondureno last inspected?
The most recent health inspection at Antojitos El Buen Sabor Hondureno on file is from Nov 1, 2025. The public record contains eight inspections in total.
What is the most common violation at Antojitos El Buen Sabor Hondureno?
Across the inspection record, “hand-washing sink installation” has been cited four times, more than any other issue at Antojitos El Buen Sabor Hondureno.
How does Antojitos El Buen Sabor Hondureno compare to other restaurants in Houston?
Antojitos El Buen Sabor Hondureno most recently scored 90 out of 100, which is about the same as the Houston average of 88.
Has Antojitos El Buen Sabor Hondureno's inspection record improved over time?
Yes. Recent inspections at Antojitos El Buen Sabor Hondureno have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Antojitos El Buen Sabor Hondureno 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 Antojitos El Buen Sabor Hondureno inspected?
Based on the inspection history on file, Antojitos El Buen Sabor Hondureno is inspected around four times per year on average.
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