Refresqueria La Rusas
Last inspected: Feb 9, 2026
90
Score
Public records show eight inspections at Refresqueria La Rusas stretching back to 2024. The most recent visit was on Feb 9, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have produced comparable findings, with counts hovering near two violations per visit.
Across the inspection history, “time/temperature controlled for safety (TCS) food” is the issue that surfaces most often, recorded two times.
Refresqueria La Rusas' latest score is in line with the Houston average of 88. The record reflects steady performance over time.
8
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 9, 2026
Routine Inspection (001)
2 minor violations.
View 2 violations
Time/temperature controlled for safety (tcs) food. except when time is used as a public health control as specified in section 20-21.02(a)(02) of this code, time/temperature controlled for safety (tcs) food shall be kept at an internal temperature of 41°f (05°c) or below or at a temperature of 135°f (57°c) or above during display and service, except that roasts cooked to a temperature and for a time specified in table 20-21.04-3 of this code or reheated as specified in table 20-21.04-01 of this code may be held for service at a temperature of 130°f (54°c) or above
20-21.05(a)
Food employee failed to successfully complete a food handler training course within 60 days of employment.
20-53(f)
90
Aug 12, 2025
Routine Inspection (001)
2 minor violations. 1 corrected on site.
View 2 violations
Hand-washing sink installation. hand-washing sink not accessible to employees at all times.
(corrected on site)
20-21.19(a)
Food employee failed to successfully complete a food handler training course within 60 days of employment.
20-53(f)
90
Feb 13, 2025
Routine Inspection (001)
5 minor violations. 2 corrected on site.
View 5 violations
Time/temperature controlled for safety (tcs) food. except when time is used as a public health control as specified in section 20-21.02(a)(02) of this code, time/temperature controlled for safety (tcs) food shall be kept at an internal temperature of 41°f (05°c) or below or at a temperature of 135°f (57°c) or above during display and service, except that roasts cooked to a temperature and for a time specified in table 20-21.04-3 of this code or reheated as specified in table 20-21.04-01 of this code may be held for service at a temperature of 130°f (54°c) or above
20-21.05(a)
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)
Hand-washing sink installation. hand-washing sink not accessible to employees at all times.
(corrected on site)
20-21.19(a)
Food employee failed to successfully complete a food handler training course within 60 days of employment.
20-53(f)
78
Jun 15, 2024
Routine Inspection (001)
1 minor violation.
View 1 violation
Food employee failed to successfully complete a food handler training course within 60 days of employment.
20-53(f)
95
May 6, 2024
Routine Inspection (001)
5 minor violations.
View 5 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)
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.
20-21.01(a)
Refrigerated storage. methods for rapid cooling. approved methods for rapid cooling not utilized.
20-21.03(b)(03)
Water under pressure. hot water is less 100°f (38°c). minimum acceptable temperature is 110°f (43°c) except as specified in section 20-21.12(d)(02) and 20-21.19(b) of this code. hot water generation and distribution systems shall be sufficient to meet the peak hot water demand throughout the food establishment.
20-21.15(c)
Servicing of mobile food units by commissaries; servicing records. operator of mobile food unit failed to maintain copy of servicing records on the mobile food unit for one year from the date of servicing.
20-22(e)(03)
78
Apr 11, 2024
Reinspection (002)
No violations found.
100
Apr 8, 2024
Reinspection (002)
2 minor violations.
View 2 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)
Operating a mobile food service unit without a valid medallion.
20-37(b)
90
Mar 31, 2024
Routine Inspection (001)
14 minor violations. 2 corrected on site.
View 14 violations
Servicing of mobile food units by commissaries; servicing records. failure of mobile food unit to return to the commissary for the performance of all servicing operations within the 24-hour period preceding operations.
20-22(e)(01)c
General. mobile food unit not complying with the requirements of article ii.
20-22(b)
Servicing of mobile food units by commissaries; servicing records. operator of mobile food unit failed to maintain copy of servicing records on the mobile food unit for one year from the date of servicing.
20-22(e)(03)
Issuance of medallions. operator of mobile food unit failed to display in the mobile food unit in plain view of the public the proof of restroom availibility statement.
20-22(c)(05)
Sanitation. garbage and refuse storage facility for customer use not attached to the exterior of the mobile food unit / not insect and rodent-proof.
20-22(d)(05)
Sanitation. operator of mobile food unit allowing brooms / mops / hoses / containers / boxes / cartons to remain adjacent to or beneath mobile food unit.
(corrected on site)
20-22(d)(07)a
Sanitation. water tank and hose inlet and outlet fittings when not in use, not protected using a cover or device as specified in subitem g of this subsection.
20-22(d)(03)f
The person in charge of the food establishment unable to demonstrate knowledge of rules and regulations of the houston food ordinance.
20-53(e)
General. raw / prepared food removed from original containers / packages being stored in unclean containers / being stored in uncovered containers..
20-21.03(a)(01)
Refrigerated storage. refrigeration facilities. each mechanically refrigerated facility storing time/temperature controlled for safety (tcs) food shall be provided with numerically scaled indicating thermometer, accurate to 3°f if scaled in fahrenheit only. . recording thermometers, accurate to 3°f if scaled in fahrenheit only, may be used in lieu of indicating thermometers. thermometers that are scaled in celsius or dually scaled in celsius and fahrenheit shall be designed to be easily readable and accurate to ±(1.05°c) in the intended range of use.
20-21.03(b)(01)
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)
Wiping cloths. moist cloths used for wiping food spills on kitchenware and food-contact surfaces of equipment not clean / not rinsed frequently in one of the sanitizing solutions permitted in section 20-21.12(e)(02) through (06) of this code / used for no other purpose. these cloths shall be stored in the sanitizing solution between uses.
(corrected on site)
20-21.11(c)(02)
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)
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)
50
Frequently Asked Questions
When was Refresqueria La Rusas last inspected?
The most recent health inspection at Refresqueria La Rusas on file is from Feb 9, 2026. The public record contains eight inspections in total.
What is the most common violation at Refresqueria La Rusas?
Across the inspection record, “time/temperature controlled for safety (TCS) food” has been cited two times, more than any other issue at Refresqueria La Rusas.
How does Refresqueria La Rusas compare to other restaurants in Houston?
Refresqueria La Rusas most recently scored 90 out of 100, which is about the same as the Houston average of 88.
Has Refresqueria La Rusas' inspection record improved over time?
Results have been roughly steady. Inspections at Refresqueria La Rusas have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Refresqueria La Rusas 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 Refresqueria La Rusas inspected?
Based on the inspection history on file, Refresqueria La Rusas is inspected around four times per year on average.
Nearby Restaurants