Houston Country Club (Clubhouse)
Last inspected: Dec 30, 2025
74
Score
Houston Country Club (Clubhouse) has been inspected four times since 2023. Inspectors last stopped by on Dec 30, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The most recent inspection cleaned up several issues, finishing with six violations after 10 on the prior visit.
When inspectors have written things up, controlling pests, generally has been the most frequent reason, cited three times.
By comparison, the average Houston facility scores 87, putting Houston Country Club (Clubhouse) on the weaker side. Nothing in the record is alarming, but there's room to improve.
4
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Dec 30, 2025
Reinspection (002)
6 minor violations. 3 corrected on site.
View 6 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)
Dispensing utensils. no suitable dispensing utensils provided for employees / consumers during pauses in food preparation / dispensing.
(corrected on site)
20-21.05(f)
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)
Cleaning frequency. dry cleaning. surfaces of utensils and equipment contacting food that is not time/temperature controlled for safety (tcs) food not cleaned in equipment such as ice bins, beverage dispensing nozzles, enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. this subsection does not apply when dry cleaning methods are used as specified in subitems a and b of this item.
20-21.11(a)(08)c[04]
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)
Food employee failed to successfully complete a food handler training course within 60 days of employment.
20-53(f)
74
May 25, 2025
Reinspection (002)
8 minor violations. 1 corrected on site.
View 8 violations
General. using shipping containers / milk / produce crates as storage racks / support shelves.
20-21.03(a)(02)c
Hot storage. time/temperature controlled for safety (tcs) food in hot storage not being held at 135°f (57°c) or above.
(corrected on site)
20-21.03(c)(02)
Materials; general. sponges. sponges used in contact with cleaned and sanitized or in-use food-contact surfaces.
20-21.10(a)(07)
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)
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)
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)
Food establishment failed to maintain on premises a certificate of completion of the food handler course for each food employee.
20-53(g)
Signs clearly stating that smoking is prohibited within not conspicuously posted at every entrance to a public place.
21-244(b)
67
Feb 16, 2025
Routine Inspection (001)
13 minor violations. 5 corrected on site.
View 13 violations
General. at all times, including while being stored, prepared, displayed, served, received, or transported, food not protected from potential contamination by all agents, including dust, insects, rodents, toxic materials, cross-contamination, damaged or spoiled products, distressed merchandise, recalled products, unclean equipment and utensils, unnecessary handling, coughs and sneezes, flooding, draining, and overhead leakage or overhead drippage from condensation.
(corrected on site)
20-21.02(a)(01)
General. container of food not stored a minimum of 6 inches above the floor.
(corrected on site)
20-21.03(a)(02)
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)
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
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)
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)
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.
(corrected on site)
20-21.23(a)
Labeling of materials. containers of poisonous / toxic materials / personal care items not prominently / distinctly labeled according to law for easy identification of contents.
(corrected on site)
20-21.27(b)
Food establishment failed to maintain on premises a certificate of completion of the food handler course for each food employee.
20-53(g)
Signs clearly stating that smoking is prohibited within not conspicuously posted at every entrance to a public place.
21-244(b)
52
Dec 8, 2023
Routine Inspection (001)
5 minor violations. 1 corrected on site.
View 5 violations
Special requirements. shellstock tags. the date when the last shellstock from the container are sold or served not recorded on the tag or label.
20-21.01(b)(03)b
Dispensing utensils. no suitable dispensing utensils provided for employees / consumers during pauses in food preparation / dispensing.
20-21.05(f)
Cleaning frequency. dry cleaning. surfaces of utensils and equipment contacting food that is not time/temperature controlled for safety (tcs) food not cleaned in equipment such as ice bins, beverage dispensing nozzles, enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. this subsection does not apply when dry cleaning methods are used as specified in subitems a and b of this item.
(corrected on site)
20-21.11(a)(08)c[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)
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)
78
Frequently Asked Questions
When was Houston Country Club (Clubhouse) last inspected?
The most recent health inspection at Houston Country Club (Clubhouse) on file is from Dec 30, 2025. The public record contains four inspections in total.
What is the most common violation at Houston Country Club (Clubhouse)?
Across the inspection record, controlling pests, generally has been cited three times, more than any other issue at Houston Country Club (Clubhouse).
How does Houston Country Club (Clubhouse) compare to other restaurants in Houston?
Houston Country Club (Clubhouse) most recently scored 74 out of 100, which is lower than the Houston average of 87.
Has Houston Country Club (Clubhouse)'s inspection record improved over time?
Yes. Recent inspections at Houston Country Club (Clubhouse) have turned up fewer violations than earlier ones, with the latest finding around six violations compared to about 10 previously.
What does a medium risk rating mean?
A medium risk rating at Houston Country Club (Clubhouse) means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Houston Country Club (Clubhouse) inspected?
Based on the inspection history on file, Houston Country Club (Clubhouse) is inspected around two times per year on average.
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