Sabor Sazon
Last inspected: Nov 3, 2025
74
Score
Across the available record, Sabor Sazon has seven inspections on file, the first dated 2024. The latest inspection on file is from Nov 3, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The trend has not been favorable: recent inspections average around five violations each, up from closer to two violations before.
“Hand-washing sink installation” comes up most often, recorded three times in the inspection record.
By comparison, the average Houston facility scores 88, putting Sabor Sazon on the weaker side. The record is unremarkable in either direction.
7
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Nov 3, 2025
Routine Inspection (001)
6 minor violations. 2 corrected on site.
View 6 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)
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 sink installation. hand-washing sink not accessible to employees at all times.
(corrected on site)
20-21.19(a)
Openings. openings to the outside not effectively protected against the entrance of rodents.
(corrected on site)
20-21.21(b)
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)
Special ventilation. filters not cleaned at sufficient frequency to prevent accumulation.
20-21.25(b)(03)
74
Aug 1, 2025
Routine Inspection (001)
6 minor violations. 3 corrected on site.
View 6 violations
Special ventilation. filters not cleaned at sufficient frequency to prevent accumulation.
20-21.25(b)(03)
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)
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)
Hand-washing sink installation. hand-washing sink not accessible to employees at all times.
(corrected on site)
20-21.19(a)
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.
(corrected on site)
20-21.21(b)
74
Jan 23, 2025
Complaint (003)
3 minor violations.
View 3 violations
Refrigerated storage. methods for rapid cooling. time/temperature controlled for safety (tcs) food not being rapidly cooled to an internal temperature of 41°f (5°c) or below as required.
20-21.03(b)(03)
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)
Sanitation. water from unapproved source being water used for the mobile food unit.
20-22(d)(02)
86
Jan 13, 2025
Reinspection (002)
No violations found.
100
Jan 10, 2025
Complaint (003)
7 minor violations.
View 7 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)
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)
Special ventilation. filters not cleaned at sufficient frequency to prevent accumulation.
20-21.25(b)(03)
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)
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
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)
70
Dec 11, 2024
Reinspection (002)
No violations found.
100
Dec 6, 2024
Routine Inspection (001)
11 minor violations.
View 11 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. rapid cooling temperatures. time/temperature controlled for safety (tcs) food not cooled from 135°f (21° c) to 41°f (5°c) or below within 6 hours.
20-21.03(b)(02)a
Refrigerated storage. methods for rapid cooling. person in charge not ensuring that employees are using proper methods to rapidly cool time/temperature controlled for safety (tcs) foods.
20-21.03(b)(03)
Cleaning frequency. food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens not cleaned at least once a day; except that this shall not apply to hot oil cooking and hot oil filtering equipment if it is cleaned as specified in subsection (f) of this section. the food-contact surfaces of all cooking equipment shall be kept free of crusted grease deposits and other accumulated soil.
20-21.11(a)(06)
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 sink installation. hand-washing sink not accessible to employees at all times.
20-21.19(a)
Special ventilation. filters not cleaned at sufficient frequency to prevent accumulation.
20-21.25(b)(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)
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
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)
58
Frequently Asked Questions
When was Sabor Sazon last inspected?
The most recent health inspection at Sabor Sazon on file is from Nov 3, 2025. The public record contains seven inspections in total.
What is the most common violation at Sabor Sazon?
Across the inspection record, “hand-washing sink installation” has been cited three times, more than any other issue at Sabor Sazon.
How does Sabor Sazon compare to other restaurants in Houston?
Sabor Sazon most recently scored 74 out of 100, which is lower than the Houston average of 88.
Has Sabor Sazon's inspection record improved over time?
No. Recent inspections at Sabor Sazon have averaged around five violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sabor Sazon means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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