Heb
Last inspected: Oct 15, 2025
67
Score
Going back to 2024, Heb has six inspections in the public record. The latest inspection on file is from Oct 15, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things have been moving the wrong way, with the rolling count rising from around four violations to closer to six violations per visit.
Looking across the full record, “thawing time/temperature controlled for safety (TCS) food” is the recurring theme, flagged two times.
Compared to other Houston restaurants (averaging 88), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
6
Inspections
0
Critical latest
0
Major latest
8
Minor latest
Inspection History
Oct 15, 2025
Reinspection (002)
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. container of food not stored a minimum of 6 inches above the floor.
(corrected on site)
20-21.03(a)(02)
Bulk food display, service. the sale of unpackaged food that is displayed and sold in bulk from a self-service container is authorized, provided that the self-service container has a tight-fitting lid that is securely attached to the container and kept closed except during service or refill; the container, lid and any other utensil are constructed of nontoxic materials that provide for easy cleaning and proper repair; a utensil equipped with a handle is provided and used for dispensing of food; and a conspicuous sign instructing the customer on the proper dispensing procedure is posted in the immediate display area.
20-21.05(i)(01)
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)
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.
(corrected on site)
20-21.12(g)
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 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)
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not maintained in good repair.
20-21.23(a)
67
Apr 8, 2025
Complaint (003)
7 minor violations. 4 corrected on site.
View 7 violations
General. container of food not stored a minimum of 6 inches above the floor.
(corrected on site)
20-21.03(a)(02)
General. raw / prepared food removed from original containers / packages being stored in unclean containers / being stored in uncovered containers..
(corrected on site)
20-21.03(a)(01)
Thawing time/temperature controlled for safety (tcs) food. reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use not removed from the reduced oxygen environment prior to thawing under refrigeration as specified in item (01) of this subsection, or prior to, or immediately upon completion of thawing using procedures specified in item (02) of this subsection.
(corrected on site)
20-21.04(j)
Materials; general. canvas cloths. with the exception of approved easily cleanable belts on equipment used for the conveying or shaping and conveying of bakery products in the precooked stage and napkins used when serving bread and rolls, use of canvas cloths or other cloth materials as food-contact surfaces is prohibited.
(corrected on site)
20-21.10(a)(06)
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. equipment, food-contact surfaces, and utensils not clean to sight and touch.
20-21.11(a)(13)
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not kept clean.
20-21.23(a)
70
Dec 3, 2024
Reinspection (002)
2 minor violations. 1 corrected on site.
View 2 violations
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]
General. using shipping containers / milk / produce crates as storage racks / support shelves.
20-21.03(a)(02)c
90
Oct 30, 2024
Routine Inspection (001)
4 minor violations. 3 corrected on site.
View 4 violations
General. using shipping containers / milk / produce crates as storage racks / support shelves.
20-21.03(a)(02)c
Refrigerated storage. rapid cooling temperatures. time/temperature controlled for safety (tcs) food not cooled from 135°f (57°c) to 70°f (21°c) within 2 hours.
(corrected on site)
20-21.03(b)(02)a
Thawing time/temperature controlled for safety (tcs) food. reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use not removed from the reduced oxygen environment prior to thawing under refrigeration as specified in item (01) of this subsection, or prior to, or immediately upon completion of thawing using procedures specified in item (02) of this subsection.
(corrected on site)
20-21.04(j)
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)
82
Oct 28, 2024
Routine Inspection (001)
No violations found.
100
Jun 12, 2024
Routine Inspection (001)
7 minor violations. 2 corrected on site.
View 7 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. using shipping containers / milk / produce crates as storage racks / support shelves.
20-21.03(a)(02)c
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)
Employee not maintaining a high degree of personal cleanliness / not conforming to good hygienic practices.
(corrected on site)
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)
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.
(corrected on site)
20-21.23(g)
70
Frequently Asked Questions
When was Heb last inspected?
The most recent health inspection at Heb on file is from Oct 15, 2025. The public record contains six inspections in total.
What is the most common violation at Heb?
Across the inspection record, “thawing time/temperature controlled for safety (TCS) food” has been cited two times, more than any other issue at Heb.
How does Heb compare to other restaurants in Houston?
Heb most recently scored 67 out of 100, which is lower than the Houston average of 88.
Has Heb's inspection record improved over time?
No. Recent inspections at Heb have averaged around six violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Heb means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
Nearby Restaurants