Baleadas & Burritas Express
Last inspected: Oct 20, 2025
78
Score
Public records show five inspections at Baleadas & Burritas Express stretching back to 2024. The newest entry in the record is dated Oct 20, 2025. Low risk means the most recent visit produced few or no significant findings.
Things have been moving the wrong way, with the rolling count rising from around three violations to closer to five violations per visit.
Looking across the full record, “dispensing utensils not stored with the handle extended out” is the recurring theme, flagged two times.
Compared to other Houston restaurants (averaging 88), there's room to close the gap. Overall, the inspection record reads well.
5
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Oct 20, 2025
Routine Inspection (001)
5 minor violations. 1 corrected on site.
View 5 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)
Dispensing utensils not stored with the handle extended out from the food.
(corrected on site)
20-21.05(f)(01)
Openings. openings to the outside not effectively protected against the entrance of rodents.
20-21.21(b)
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)
General. at least 10 foot candles (110 lux) of light not provided at a distance of 30 inches (75 cm) above the floor in walk-in refrigeration units / dry food storage areas / other areas and rooms during periods of cleaning.
20-21.24(a)
78
Mar 16, 2025
Reinspection (002)
No violations found.
100
Mar 15, 2025
Reinspection (002)
6 minor violations. 1 corrected on site.
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)
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.
(corrected on site)
20-21.10(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)
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)
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not kept clean.
20-21.23(a)
74
Mar 13, 2025
Routine Inspection (001)
19 minor violations. 5 corrected on site.
View 19 violations
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)
Storage. cleaned and sanitized utensils and movable equipment not stored at least six inches above the floor in a clean, dry location in a way that protects them from contamination by splash, dust, and other means.
20-21.14(b)(01)
General. plumbing not sized / installed / maintained according to applicable laws.
20-21.17(a)
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)
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. when time without temperature control is used as the public health control up to a maximum of four hours: food was not marked or otherwise identified to indicate the time that is four hours past the point in time when the food was removed from temperature control.
(corrected on site)
20-21.02(a)(02)b[02]
Refrigerated storage. refrigeration facilities. the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of the mechanically refrigerated unit and designed to be easily readable.
20-21.03(b)(01)
General. container of food not stored a minimum of 6 inches above the floor.
(corrected on site)
20-21.03(a)(02)
Refrigerated storage. cold storage of foods. time/temperature controlled for safety (tcs) food not maintained at 41°f (5°c) in cold storage.
(corrected on site)
20-21.03(b)(09)
Materials; general. single-service and single-use articles not made from clean, sanitary, safe materials. materials that are used in the construction of utensils and food-contact surfaces of equipment and single-service and single-use articles allowing the migration of deleterious substances, or imparting odors, color, or taste to, or contributing to the contamination of food under normal use conditions.
20-21.10(a)
Backflow. backflow prevention device, carbonator. a double check valve with an intermediate vent preceded by a screen of not less than 100 mesh to 25.4 mm (100 mesh to 1 inch) not installed upstream from a carbonating device / downstream from any copper in the water supply line when not provided with an air gap as specified in the introductory paragraph of this subsection. a single or double check valve attached to the carbonator need not be of the vented type if an air gap or vented backflow prevention device has been otherwise provided as specified in the introductory paragraph of this subsection.
20-21.17(c)(02)
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)
Presence and use, restrictions, conditions of use. using pesticides that have not been properly registered and approved by appropriate governmental authorities for the purpose of maintaining food service establishments in a sanitary condition.
20-21.27(a)(02)
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)
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)
39
Mar 16, 2024
Routine Inspection (001)
8 minor violations. 3 corrected on site.
View 8 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. 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)
Dispensing utensils not stored with the handle extended out from the food.
(corrected on site)
20-21.05(f)(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)
Materials; general. all equipment and utensils not maintained in good repair.
20-21.10(a)
Backflow. backflow prevention device, carbonator. a double check valve with an intermediate vent preceded by a screen of not less than 100 mesh to 25.4 mm (100 mesh to 1 inch) not installed upstream from a carbonating device / downstream from any copper in the water supply line when not provided with an air gap as specified in the introductory paragraph of this subsection. a single or double check valve attached to the carbonator need not be of the vented type if an air gap or vented backflow prevention device has been otherwise provided as specified in the introductory paragraph of this subsection.
20-21.17(c)(02)
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)
Food establishment failed to maintain on premises a certificate of completion of the food handler course for each food employee.
20-53(g)
67
Frequently Asked Questions
When was Baleadas & Burritas Express last inspected?
The most recent health inspection at Baleadas & Burritas Express on file is from Oct 20, 2025. The public record contains five inspections in total.
What is the most common violation at Baleadas & Burritas Express?
Across the inspection record, “dispensing utensils not stored with the handle extended out” has been cited two times, more than any other issue at Baleadas & Burritas Express.
How does Baleadas & Burritas Express compare to other restaurants in Houston?
Baleadas & Burritas Express most recently scored 78 out of 100, which is lower than the Houston average of 88.
Has Baleadas & Burritas Express' inspection record improved over time?
No. Recent inspections at Baleadas & Burritas Express have averaged around five violations per visit, up from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Baleadas & Burritas Express 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 Baleadas & Burritas Express inspected?
Based on the inspection history on file, Baleadas & Burritas Express is inspected around three times per year on average.
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