La Real Michoacana
Last inspected: Nov 23, 2025
64
Score
Going back to 2024, La Real Michoacana has six inspections in the public record. On Nov 23, 2025, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent visits have produced comparable findings, with counts hovering near seven violations per visit.
Looking across the full record, “dispensing utensils not stored in running water” is the recurring theme, flagged two times.
Compared to other Houston restaurants (averaging 88), there's room to close the gap. On the whole, the file is mixed but not concerning.
6
Inspections
0
Critical latest
0
Major latest
9
Minor latest
Inspection History
Nov 23, 2025
Complaint (003)
9 minor violations. 1 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.
20-21.02(b)(01)
Dispensing utensils not stored in running water with sufficient velocity to flush / drain particulates (such as mashed potatoes or ice cream).
20-21.05(f)(03)
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. 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 immersion in a chlorine solution in a manner that complies with one of the following; 25 ppm at a minimum temperature of 120of for 10 seconds when ph is <=10, 50 ppm at a minimum temperature of 100of for 7 seconds when ph is <=10, 50 ppm at a minimum temperature of 75of for 7 seconds when ph is <=8, or 100 ppm at a minimum temperature of 55of for 10 seconds when ph is <=10.
(corrected on site)
20-21.12(e)(02)
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)
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)
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 maintained in good repair.
20-21.22(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)
64
Jul 30, 2025
Routine Inspection (001)
9 minor violations.
View 9 violations
Dispensing utensils not stored in running water with sufficient velocity to flush / drain particulates (such as mashed potatoes or ice cream).
20-21.05(f)(03)
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)
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)
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 sink installation. hand-washing sink not installed according to all applicable laws / not located to permit convenient use by all employees in food preparation areas / food dispensing areas / utensil-washing areas.
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.
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)
Sanitation poster not conspicuously posted in area accessible to all employees / not conforming to all requirements.
20-26(c)
Operating a frozen dessert retail establishment without possessing a permit for the affected premises / mobile unit.
20-39(b)
64
Dec 23, 2024
Reinspection (002)
4 minor violations. 1 corrected on site.
View 4 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)
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.
(corrected on site)
20-21.11(a)(07)
Openings. outside openings not protected against the entrance of insects by filling or closing holes and other gaps along floors / walls / ceilings / tight-fitting, self-closing doors, kept closed / closed windows / screening / properly designed and installed air curtains to control flying insects / other means.
20-21.21(b)
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)
82
Dec 22, 2024
Routine Inspection (001)
8 minor violations. 2 corrected on site.
View 8 violations
Applicability of article; compliance; penalty for violation; variances, etc. operating a food service / processing establishment not conforming to requirements of article ii.
20-19(b)
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)
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)
Water under pressure. water under pressure and at required temperature not provided to all fixtures and equipment that use water. if hot water is used, it shall be at least 110°f (43°c) except as specified in sections 20-21.12(d)(02) and 20-21.19(b) of this code.
(corrected on site)
20-21.15(c)
Openings. outside openings not protected against the entrance of insects by filling or closing holes and other gaps along floors / walls / ceilings / tight-fitting, self-closing doors, kept closed / closed windows / screening / properly designed and installed air curtains to control flying insects / other means.
20-21.21(b)
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)
Special ventilation. cooking equipment not provided with a ventilation hood / not installed in the manner required by all applicable laws. this subsection does not apply to microwave ovens / electric convection ovens of approved types / electric rice cookers / ovens of approved types.
20-21.25(b)(05)
67
Apr 26, 2024
Routine
3 minor violations.
View 3 violations
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)
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 maintained in good repair.
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)
86
Apr 21, 2024
Routine Inspection (001)
11 minor violations. 1 corrected on site.
View 11 violations
General. bulk food removed from original container not stored in a container identifying the food by common name.
20-21.03(a)(06)
General. using shipping containers / milk / produce crates as storage racks / support shelves.
20-21.03(a)(02)c
General. container of food not stored a minimum of 6 inches above the floor.
20-21.03(a)(02)
Materials; general. single-service and single-use articles. single-service articles / single-use articles reused.
20-21.10(a)(05)
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)
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)
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)
Openings. outside openings not protected against the entrance of insects by filling or closing holes and other gaps along floors / walls / ceilings / tight-fitting, self-closing doors, kept closed / closed windows / screening / properly designed and installed air curtains to control flying insects / other means.
20-21.21(b)
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not maintained in good repair.
20-21.23(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)
Special ventilation. cooking equipment not provided with a ventilation hood / not installed in the manner required by all applicable laws. this subsection does not apply to microwave ovens / electric convection ovens of approved types / electric rice cookers / ovens of approved types.
(corrected on site)
20-21.25(b)(05)
58
Frequently Asked Questions
When was La Real Michoacana last inspected?
The most recent health inspection at La Real Michoacana on file is from Nov 23, 2025. The public record contains six inspections in total.
What is the most common violation at La Real Michoacana?
Across the inspection record, “dispensing utensils not stored in running water” has been cited two times, more than any other issue at La Real Michoacana.
How does La Real Michoacana compare to other restaurants in Houston?
La Real Michoacana most recently scored 64 out of 100, which is lower than the Houston average of 88.
Has La Real Michoacana's inspection record improved over time?
Results have been roughly steady. Inspections at La Real Michoacana have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at La Real Michoacana 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 La Real Michoacana inspected?
Based on the inspection history on file, La Real Michoacana is inspected around four times per year on average.
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