Dona Elvira's Cocina Centroamericana
Last inspected: Oct 30, 2025
100
Score
The health department has logged seven inspections at Dona Elvira's Cocina Centroamericana, the earliest from 2023. On Oct 30, 2025, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have found fewer violations than earlier ones, averaging around one violation lately and about six violations before that.
The pattern that stands out is “refrigerated storage”, which has been cited three times.
Dona Elvira's Cocina Centroamericana's latest score of 100 sits above the Houston average of 88. There isn't much in the file that would give a customer pause.
7
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 30, 2025
Routine
No violations found.
100
Oct 29, 2025
Reinspection (002)
4 minor violations. 2 corrected on site.
View 4 violations
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)
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
Materials; general. all equipment and utensils not maintained in good repair.
20-21.10(a)
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)
82
Mar 4, 2025
Routine
No violations found.
100
Feb 25, 2025
Routine Inspection (001)
9 minor violations. 2 corrected on site.
View 9 violations
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.
(corrected on site)
20-21.02(b)(01)
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)
Cooking time/temperature controlled for safety (tcs) foods. consumer not informed (and no variance granted as specified in item (04)b of this subsection) as specified in item (05) of this subsection that to ensure its safety the food should be cooked as specified under subsection (c)(01) of this section. except as specified in items (03) and (08) of this subsection this applies to a raw animal food, such as raw eggs, raw fish, raw-marinated fish, raw molluscan shellfish, or steak tartare, or a partially cooked food, such as lightly cooked fish, soft cooked eggs, or rare meat other than whole-muscle, intact beef steak as specified in item (03) of this subsection offered for sale upon consumer request or selection in a ready to eat form.
20-21.04(c)(04)a
Materials; general. all equipment and utensils not maintained in good repair.
20-21.10(a)
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)
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)
Containers. containers stored outside the establishment / dumpsters / compactors / compactor systems / receptacles / waste handling units for refuse / recyclables / and returnables not provided with tight-fitting lids / doors / covers, not kept covered when not in actual use. in containers designed with drains, drain plugs shall be in place at all times, except during cleaning.
20-21.20(a)(03)
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)
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)
64
Sep 6, 2024
Routine Inspection (001)
4 minor violations. 1 corrected on site.
View 4 violations
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
Single-service articles. single-service and single-use articles not stored at least six inches (15 cm) above the floor on dollies / pallets / racks / skids designed as specified under section 20-21.03(a)2b of this code / not kept in closed cartons that protect them from contamination, except for automatic fire protection sprinkler heads that may be required by law.
20-21.14(c)(01)
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)
82
Mar 6, 2024
Reinspection (002)
5 minor violations. 3 corrected on site.
View 5 violations
Dispensing utensils. no suitable dispensing utensils provided for employees / consumers during pauses in food preparation / dispensing.
(corrected on site)
20-21.05(f)
Materials; general. all equipment and utensils not maintained in good repair.
20-21.10(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.
(corrected on site)
20-21.26(b)
Use of materials, container prohibitions, poisonous or toxic material containers. container previously used to store poisonous or toxic material used to store / transport / dispense food.
(corrected on site)
20-21.27(d)(06)
Signs clearly stating that smoking is prohibited within not conspicuously posted at every entrance to a public place.
21-244(b)
78
Dec 8, 2023
Routine Inspection (001)
13 minor violations. 3 corrected on site.
View 13 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)
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
General. bulk food removed from original container not stored in a container identifying the food by common name.
20-21.03(a)(06)
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
(corrected on site)
20-21.05(a)
Dispensing utensils not stored with the handle extended out from the food.
20-21.05(f)(01)
Dispensing utensils. no suitable dispensing utensils provided for employees / consumers during pauses in food preparation / dispensing.
20-21.05(f)
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)
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)
Containers. containers stored outside the establishment / dumpsters / compactors / compactor systems / receptacles / waste handling units for refuse / recyclables / and returnables not provided with tight-fitting lids / doors / covers, not kept covered when not in actual use. in containers designed with drains, drain plugs shall be in place at all times, except during cleaning.
20-21.20(a)(03)
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)
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)
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not kept clean.
20-21.23(a)
General. equipment / utensils not in current use not stored in a clean and sanitary condition.
(corrected on site)
20-21.28(a)(03)
52
Frequently Asked Questions
When was Dona Elvira's Cocina Centroamericana last inspected?
The most recent health inspection at Dona Elvira's Cocina Centroamericana on file is from Oct 30, 2025. The public record contains seven inspections in total.
What is the most common violation at Dona Elvira's Cocina Centroamericana?
Across the inspection record, “refrigerated storage” has been cited three times, more than any other issue at Dona Elvira's Cocina Centroamericana.
How does Dona Elvira's Cocina Centroamericana compare to other restaurants in Houston?
Dona Elvira's Cocina Centroamericana most recently scored 100 out of 100, which is higher than the Houston average of 88.
Has Dona Elvira's Cocina Centroamericana's inspection record improved over time?
Yes. Recent inspections at Dona Elvira's Cocina Centroamericana have averaged around one violation per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Dona Elvira's Cocina Centroamericana 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 Dona Elvira's Cocina Centroamericana inspected?
Based on the inspection history on file, Dona Elvira's Cocina Centroamericana is inspected around four times per year on average.
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