La Chingada Mexican Cuisine
Last inspected: Feb 5, 2026
82
Score
La Chingada Mexican Cuisine appears in inspection records five times, starting in 2024. On Feb 5, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
“Refrigerated storage” accounts for the largest share of issues, appearing three times across the record.
Compared to other Houston restaurants (averaging 88), there's room to close the gap. The record reflects steady performance over time.
5
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Feb 5, 2026
Routine Inspection (001)
4 minor violations. 2 corrected on site.
View 4 violations
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)
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)
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)
82
Jul 23, 2025
Routine Inspection (001)
4 minor violations. 2 corrected on site.
View 4 violations
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”.
(corrected on site)
20-21.03(b)(10)b
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)
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)
Controlling pests, generally. premises not kept in such condition as to prevent the harborage or feeding of insects or rodents.
20-21.21(a)
82
Feb 24, 2025
Routine Inspection (001)
5 minor violations. 1 corrected on site.
View 5 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)
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)
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)
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)
78
Nov 26, 2024
Reinspection (002)
4 minor violations. 1 corrected on site.
View 4 violations
General. using shipping containers / milk / produce crates as storage racks / support shelves.
(corrected on site)
20-21.03(a)(02)c
Materials; general. single-service and single-use articles. single-service articles / single-use articles reused.
20-21.10(a)(05)
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not maintained in good repair.
20-21.23(a)
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
Aug 7, 2024
Routine Inspection (001)
12 minor violations. 3 corrected on site.
View 12 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
Reheating for hot holding. steam tables / bainmaries / warmers / similar hot food holding facilities may not be used for the rapid reheating of time/temperature controlled for safety (tcs) foods. prohibited hot food holding facility used for rapid reheating of time/temperature controlled for safety (tcs) food.
(corrected on site)
20-21.04(f)(02)
Dispensing utensils. no suitable dispensing utensils provided for employees / consumers during pauses in food preparation / dispensing.
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.
20-21.08(f)
Materials; general. all equipment and utensils not maintained in good repair.
20-21.10(a)
Plumbing fixture installation. plumbing fixtures, including compartment type utensil-and-food sinks, hand-washing sinks and mop or utility sinks, not installed to preclude splashes from running down mounting surfaces behind and adjacent to the fixture. acceptable installation methods include a liquid tight seal between fixture and mounting surface, insertion into a precut counter, table or cabinet with a perimeter seal or any other effective method. all materials used shall be safe, smooth, impervious and easily cleanable.
20-21.10(m)
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)
Manual sanitizing. food-contact surfaces of all equipment and utensils not sanitized by rinsing, spraying, or swabbing with a chemical sanitizing solution at the strength required for that particular sanitizing solution under items 20-21.12(e)(02) through 20-21.12(e)(06) above, in the case of equipment too large to sanitize by immersion.
(corrected on site)
20-21.12(e)(08)
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)
\"no smoking\" signs or the international \"no smoking\" symbol not clearly and conspicuously posted in a public place where smoking is prohibited
21-244(a)
55
Frequently Asked Questions
When was La Chingada Mexican Cuisine last inspected?
The most recent health inspection at La Chingada Mexican Cuisine on file is from Feb 5, 2026. The public record contains five inspections in total.
What is the most common violation at La Chingada Mexican Cuisine?
Across the inspection record, “refrigerated storage” has been cited three times, more than any other issue at La Chingada Mexican Cuisine.
How does La Chingada Mexican Cuisine compare to other restaurants in Houston?
La Chingada Mexican Cuisine most recently scored 82 out of 100, which is lower than the Houston average of 88.
Has La Chingada Mexican Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at La Chingada Mexican Cuisine have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at La Chingada Mexican Cuisine 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 La Chingada Mexican Cuisine inspected?
Based on the inspection history on file, La Chingada Mexican Cuisine is inspected around three times per year on average.
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