Taquizas Ari
Last inspected: Oct 9, 2025
100
Score
Inspectors have visited Taquizas Ari six times, with records going back to 2024. Inspectors last stopped by on Oct 9, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
“Hand-washing sink installation” comes up most often, recorded two times in the inspection record.
Compared to the broader Houston restaurant scene, where the average is 88, this is a stronger showing. Taken together, the history is a positive one.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 9, 2025
Reinspection (002)
No violations found.
100
Oct 7, 2025
Routine Inspection (001)
9 minor violations. 4 corrected on site.
View 9 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)
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)
General. room not provided with sufficient ventilation to be free of excessive heat / steam / condensation / vapors / obnoxious odors / smoke / fumes.
20-21.25(a)
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.
(corrected on site)
20-21.28(a)(01)
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
64
Feb 17, 2025
Routine Inspection (001)
4 minor violations.
View 4 violations
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)
Cleaning frequency. kitchenware and food-contact surfaces of equipment not washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
20-21.11(a)(02)
Storage. facilities for the storage of knives, forks, and spoons shall be designed and used to present the handle to the employee or consumer.
20-21.14(b)(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 kept clean.
20-21.22(a)
82
May 13, 2024
Reinspection (002)
1 minor violation.
View 1 violation
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)
95
May 11, 2024
Routine
No violations found.
100
Apr 25, 2024
Complaint (003)
9 minor violations. 1 corrected on site.
View 9 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.
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
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)
Materials; general. gloves. single-use gloves shall be used for only one task such as working with ready to eat food or with raw animal food. they shall be used for no other purpose and shall be discarded when interruptions occur in the operation or when damaged or soiled. unless covered with a single-use glove, slash-resistant gloves and cloth gloves may not be used in direct contact with ready to eat food unless the slash-resistant gloves have a smooth, durable and nonabsorbent outer surface. slash-resistant gloves and cloth gloves may be used with food that is subsequently cooked.
20-21.10(a)(08)
Wiping cloths. moist cloths used for cleaning nonfood-contact surfaces of equipment such as counters, dining table tops and shelves 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.
20-21.11(c)(03)
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)
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 installation. hand-washing sink not accessible to employees at all times.
20-21.19(a)
Sanitation. water from unapproved source being water used for the mobile food unit.
20-22(d)(02)
64
Frequently Asked Questions
When was Taquizas Ari last inspected?
The most recent health inspection at Taquizas Ari on file is from Oct 9, 2025. The public record contains six inspections in total.
What is the most common violation at Taquizas Ari?
Across the inspection record, “hand-washing sink installation” has been cited two times, more than any other issue at Taquizas Ari.
How does Taquizas Ari compare to other restaurants in Houston?
Taquizas Ari most recently scored 100 out of 100, which is higher than the Houston average of 88.
Has Taquizas Ari's inspection record improved over time?
Results have been roughly steady. Inspections at Taquizas Ari have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Taquizas Ari 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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