Bahel Ethiopian Mart & Dining
Last inspected: Jan 21, 2026
50
Score
Inspectors have visited Bahel Ethiopian Mart & Dining six times, with records going back to 2024. The most recent report on file is from Jan 21, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving in the right direction, with the rolling count dropping from around nine violations to closer to seven violations per visit.
Looking across the full record, “hand-washing sink supplies” is the recurring theme, flagged three times.
Bahel Ethiopian Mart & Dining's latest score of 50 falls below the Houston average of 88. There are enough flags in the record to merit a second thought.
6
Inspections
0
Critical latest
0
Major latest
14
Minor latest
Inspection History
Jan 21, 2026
Routine Inspection (001)
14 minor violations. 3 corrected on site.
View 14 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. bulk food removed from original container not stored in a container identifying the food by common name.
(corrected on site)
20-21.03(a)(06)
Refrigerated storage. date marking of ready to eat foods. time/temperature controlled for safety (tcs) and ready to eat food stored at 41°f (5°c) for more than seven days.
(corrected on site)
20-21.03(b)(10)b
General. raw / prepared food removed from original containers / packages being stored in unclean containers / being stored in uncovered containers..
20-21.03(a)(01)
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.
(corrected on site)
20-21.08(f)
Employee not maintaining a high degree of personal cleanliness / not conforming to good hygienic practices.
20-21.09(d)
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)
Prohibited storage area. food equipment / utensils / laundered linens / single-service and single-use articles shall not be stored in locker rooms / toilet rooms / vestibules / garbage rooms / mechanical rooms / under sewer lines that are not shielded to intercept potential drips / under open stairwells / under other sources of contamination is prohibited except that laundered linens and single-service and single-use articles that are packaged or in a facility such as a cabinet may be stored in a locker room.
20-21.14(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)
Hand-washing sink installation. hand-washing sink not accessible to employees at all times.
20-21.19(a)
Controlling pests, generally. the presence of insects, rodents, and other pests shall be controlled to eliminate their presence within the physical facility and its contents and on the contiguous land or property under the control of the permit holder by routinely inspecting the premises for the evidence of pests.\r\n
20-21.21(a)(02)
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)
Changes made in proposed arrangement of facilities not appearing on both original sets of plans and specifications.
20-25(a)
50
Feb 13, 2025
Reinspection (002)
No violations found.
100
Feb 12, 2025
Reinspection (002)
6 minor violations.
View 6 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)
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)
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)
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 maintained in good repair.
20-21.23(a)
74
Feb 10, 2025
Routine Inspection (001)
12 minor violations.
View 12 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) and ready to eat food stored at 41°f (5°c) for more than seven days.
20-21.03(b)(10)b
Employee not maintaining a high degree of personal cleanliness / not conforming to good hygienic practices.
20-21.09(d)
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)
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.
20-21.11(a)(02)
Manual sanitizing. food-contact surfaces of all equipment and utensils not sanitized by immersion in a chlorine solution in a manner that complies with one of the following; 25 ppm at a minimum temperature of 120of for 10 seconds when ph is <=10, 50 ppm at a minimum temperature of 100of for 7 seconds when ph is <=10, 50 ppm at a minimum temperature of 75of for 7 seconds when ph is <=8, or 100 ppm at a minimum temperature of 55of for 10 seconds when ph is <=10.
20-21.12(e)(02)
Manual sanitizing. equipment and utensils not sanitized in the third compartment in a sanitizing solution that is maintained clean according to one of the methods specified in items (01) through (06) of section 20-21.12(e).
20-21.12(d)(04)
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)
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)
Food establishment being constructed /remodeled / altered without plans and specification approved by the health officer
20-25(a)
55
May 1, 2024
Reinspection (002)
2 minor violations.
View 2 violations
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)
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)
90
Apr 19, 2024
Routine Inspection (001)
14 minor violations. 3 corrected on site.
View 14 violations
General. bulk food removed from original container not stored in a container identifying the food by common name.
20-21.03(a)(06)
Wiping cloths. moist cloths used for wiping food spills on kitchenware and food-contact surfaces of equipment not clean / not rinsed frequently in one of the sanitizing solutions permitted in section 20-21.12(e)(02) through (06) of this code / used for no other purpose. these cloths shall be stored in the sanitizing solution between uses.
20-21.11(c)(02)
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 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)
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)
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.
20-21.21(c)(02)
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)
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)
Sanitation poster not conspicuously posted in area accessible to all employees / not conforming to all requirements.
(corrected on site)
20-26(c)
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)
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)
Special requirements. manufactured food. all food manufactured, processed, or packaged in commercial food processing establishments or commissaries not labeled according to all applicable laws as defined in tfer 228.78 and 228.79.
20-21.01(b)(06)
General. container of food not stored a minimum of 6 inches above the floor.
(corrected on site)
20-21.03(a)(02)
50
Frequently Asked Questions
When was Bahel Ethiopian Mart & Dining last inspected?
The most recent health inspection at Bahel Ethiopian Mart & Dining on file is from Jan 21, 2026. The public record contains six inspections in total.
What is the most common violation at Bahel Ethiopian Mart & Dining?
Across the inspection record, “hand-washing sink supplies” has been cited three times, more than any other issue at Bahel Ethiopian Mart & Dining.
How does Bahel Ethiopian Mart & Dining compare to other restaurants in Houston?
Bahel Ethiopian Mart & Dining most recently scored 50 out of 100, which is lower than the Houston average of 88.
Has Bahel Ethiopian Mart & Dining's inspection record improved over time?
Yes. Recent inspections at Bahel Ethiopian Mart & Dining have averaged around seven violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Bahel Ethiopian Mart & Dining 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 Bahel Ethiopian Mart & Dining inspected?
Based on the inspection history on file, Bahel Ethiopian Mart & Dining is inspected around three times per year on average.
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