Ibom Mart
Last inspected: Jul 31, 2025
100
Score
Ibom Mart has been inspected four times since 2024. The most recent report on file is from Jul 31, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Compared to the prior visit, the count dropped from four violations to zero.
The most common issue across all inspections has been using chemicals for sanitization, showing up two times.
Restaurants in Houston average 87, so Ibom Mart is doing better than most peers. The record reflects steady performance over time.
4
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jul 31, 2025
Routine
No violations found.
100
Jan 28, 2025
Routine
No violations found.
100
Apr 16, 2024
Reinspection (002)
7 minor violations.
View 7 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)
Special requirements. meat or poultry that is not a ready to eat food and when in a packaged form offered for sale or otherwise offered for human consumption not labeled to include safe handling instructions as specified in tfer 228.62(a)(06).
20-21.01(b)(12)
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)
Temperature measuring device, food. no temperature measuring device provided to assure attainment / maintenance of proper internal / holding refrigerated temperature of time/temperature controlled for safety (tcs) food.
20-21.04(i)
Toilet room. toilet room not provided with tight-fitting / self-closing / solid doors, which shall be closed except during cleaning or maintenance except that this requirement does not apply to a toilet room that is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall or stadium-type facilities.
20-21.18(c)
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)
Construction. walls, including nonsupporting partitions / wall coverings / ceilings, of walk-in refrigerating units / food preparation areas / food storage areas / food display areas / equipment-washing areas / utensil-washing areas not light-colored / smooth / nonabsorbent / easily cleanable except for ceilings over areas used only for beverage preparation and/or service. concrete or pumice blocks used for interior wall construction in these locations shall be finished and sealed to provide an easily cleanable surface except in dry storage areas.
20-21.23(b)
70
Mar 20, 2024
Routine Inspection (001)
24 minor violations. 4 corrected on site.
View 24 violations
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)
Special requirements. meat or poultry that is not a ready to eat food and when in a packaged form offered for sale or otherwise offered for human consumption not labeled to include safe handling instructions as specified in tfer 228.62(a)(06).
20-21.01(b)(12)
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.
20-21.02(a)(01)
General. raw / prepared food removed from original containers / packages being stored in unclean containers / being stored in uncovered containers..
20-21.03(a)(01)
General. container of food not stored a minimum of 6 inches above the floor.
20-21.03(a)(02)
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
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)
General. bulk food removed from original container not stored in a container identifying the food by common name.
20-21.03(a)(06)
Temperature measuring device, food. no temperature measuring device provided to assure attainment / maintenance of proper internal / holding refrigerated temperature of time/temperature controlled for safety (tcs) food.
20-21.04(i)
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)
Hand wash procedure. food employees not cleaning their hands in a handwashing lavatory or approved automatic handwashing facility. employees may not clean their hands in a sinks used for food preparation or utensil or equipment washing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
(corrected on site)
20-21.08(b)
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)
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. glasses and cups not stored inverted / other stored utensils not covered or inverted, wherever practical.
20-21.14(b)(03)
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)
Single-service articles. single-service and single-use articles not handled / displayed / dispensed in a manner that prevents contamination of surfaces that may come in contact with food or with the mouth of the user.
20-21.14(c)(02)
Toilet room. toilet room not provided with tight-fitting / self-closing / solid doors, which shall be closed except during cleaning or maintenance except that this requirement does not apply to a toilet room that is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall or stadium-type facilities.
20-21.18(c)
Hand-washing signage. sign / icon / poster that notifies food employees to wash their hands not provided at all hand-washing sinks used by food employees / not clearly visible to food employees.
20-21.19(g)
Hand-washing sink supplies. when disposable towels are used, easily cleanable waste receptacles not conveniently located near the hand-washing facilities.
20-21.19(c)
Construction. walls, including nonsupporting partitions / wall coverings / ceilings, of walk-in refrigerating units / food preparation areas / food storage areas / food display areas / equipment-washing areas / utensil-washing areas not light-colored / smooth / nonabsorbent / easily cleanable except for ceilings over areas used only for beverage preparation and/or service. concrete or pumice blocks used for interior wall construction in these locations shall be finished and sealed to provide an easily cleanable surface except in dry storage areas.
20-21.23(b)
Special ventilation. filters not cleaned at sufficient frequency to prevent accumulation.
20-21.25(b)(03)
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)
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.
(corrected on site)
21-244(b)
30
Frequently Asked Questions
When was Ibom Mart last inspected?
The most recent health inspection at Ibom Mart on file is from Jul 31, 2025. The public record contains four inspections in total.
What is the most common violation at Ibom Mart?
Across the inspection record, using chemicals for sanitization has been cited two times, more than any other issue at Ibom Mart.
How does Ibom Mart compare to other restaurants in Houston?
Ibom Mart most recently scored 100 out of 100, which is higher than the Houston average of 87.
Has Ibom Mart's inspection record improved over time?
Yes. Recent inspections at Ibom Mart have turned up fewer violations than earlier ones, with the latest finding around zero violations compared to about four previously.
What does a low risk rating mean?
A low risk rating at Ibom Mart means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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