Thang Hung Food Market
Last inspected: Nov 14, 2025
82
Score
Public records show five inspections at Thang Hung Food Market stretching back to 2023. The latest inspection on file is from Nov 14, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The trend has been favorable: violation counts have eased from around eight violations to closer to four violations per visit over the last few inspections.
The most common issue across all inspections has been “hand-washing sink installation”, showing up three times.
By comparison, the average Houston facility scores 88, putting Thang Hung Food Market on the weaker side. The file should reassure diners considering a visit.
5
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Nov 14, 2025
Routine Inspection (001)
4 minor violations.
View 4 violations
Refrigerated storage. cold storage of foods. time/temperature controlled for safety (tcs) food not maintained at 41°f (5°c) in cold storage.
20-21.03(b)(09)
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.
20-21.19(a)
Covering material installation. wall and ceiling covering materials not attached and sealed so as to be easily cleanable.
20-21.23(h)
82
Apr 1, 2025
Routine Inspection (001)
6 minor violations. 2 corrected on site.
View 6 violations
General. when time without temperature control is used as the public health control up to a maximum of four hours: food was not marked or otherwise identified to indicate the time that is four hours past the point in time when the food was removed from temperature control.
(corrected on site)
20-21.02(a)(02)b[02]
General. container of food not stored a minimum of 6 inches above the floor.
(corrected on site)
20-21.03(a)(02)
Hand-washing sink installation. hand-washing sink not accessible to employees at all times.
20-21.19(a)
Controlling pests, generally. the presence of insects, rodents, and other pests shall be controlled to eliminate their presence within the physical facility and its contents and on the contiguous land or property under the control of the permit holder by routinely inspecting the premises for the evidence of pests.\r\n
20-21.21(a)(02)
Removing dead or trapped birds / insects / rodents / other pests. dead or trapped birds / insects / rodents / other pests not removed from control devices and the premises at a frequency that prevents the accumulation or attraction of pests and minimizes exposure to decomposing remains.
20-21.21(d)
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not maintained in good repair.
20-21.23(a)
74
Oct 8, 2024
Routine Inspection (001)
9 minor violations. 2 corrected on site.
View 9 violations
Hot storage. time/temperature controlled for safety (tcs) food in hot storage not being held at 135°f (57°c) or above.
(corrected on site)
20-21.03(c)(02)
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.
(corrected on site)
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)
General. plumbing not sized / installed / maintained according to applicable laws.
20-21.17(a)
Hand-washing sink supplies. hand-washing sink or group of adjacent hand-washing sinks not provided with individual, disposable towels / a continuous towel system that supplies the user with a clean towel / a hand-drying device providing heated air or a hand-drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
20-21.19(c)
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)
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not kept clean.
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)
64
Feb 26, 2024
Routine Inspection (001)
4 minor violations. 3 corrected on site.
View 4 violations
General. when time without temperature control is used as the public health control up to a maximum of four hours: food was not marked or otherwise identified to indicate the time that is four hours past the point in time when the food was removed from temperature control.
(corrected on site)
20-21.02(a)(02)b[02]
Storage. cleaned and sanitized utensils and movable equipment not stored at least six inches above the floor in a clean, dry location in a way that protects them from contamination by splash, dust, and other means.
20-21.14(b)(01)
Hand-washing sink installation. hand-washing sink used for purpose other than hand-washing as specified in section 20-21.08(b) of this code.
(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)
82
Dec 10, 2023
Routine Inspection (001)
9 minor violations. 2 corrected on site.
View 9 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.
20-21.02(a)(01)
General. when time without temperature control is used as the public health control up to a maximum of four hours: food was not marked or otherwise identified to indicate the time that is four hours past the point in time when the food was removed from temperature control.
20-21.02(a)(02)b[02]
General. container of food not stored a minimum of 6 inches above the floor.
20-21.03(a)(02)
Cleaning frequency. dry cleaning. surfaces of utensils and equipment contacting food that is not time/temperature controlled for safety (tcs) food not cleaned in equipment such as ice bins, beverage dispensing nozzles, enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. this subsection does not apply when dry cleaning methods are used as specified in subitems a and b of this item.
20-21.11(a)(08)c[04]
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 aids and devices, use restrictions. sink used for food preparation / utensil-washing / service sink / curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with hand-washing aids / devices required for a hand-washing sink as specified in subsection (c) of this section.
20-21.19(f)
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not maintained in good repair.
20-21.23(a)
Storage, separation of materials. poisonous or toxic materials not stored so they cannot contaminate food / equipment / utensils / linens / single-service and single-use articles. this may be accomplished by separating the poisonous / toxic material by spacing / partitioning and locating the poisonous / toxic material in an area that is not above food / equipment / utensils / linens / single-service or single-use articles. this item does not apply to equipment or utensil cleaners or sanitizers that are stored in utensil-washing areas for availability and convenience if the materials are stored to prevent contamination of food / equipment / utensils / linens / or single-service or single-use articles.
(corrected on site)
20-21.27(c)
Presence and use, restrictions, conditions of use. poisonous / toxic materials unnecessary for the operation / maintenance of the establishment / cleaning and sanitization of equipment and utensils / control of insects and rodents are prohibited in the food establishment; provided, this requirement does not apply to packaged poisonous / toxic materials that are for retail sale. restricted use pesticides specified in item (03)c of this subsection shall meet the requirements specified in 40 cfr 152, subpart i, classification of pesticides.
(corrected on site)
20-21.27(a)(01)
64
Frequently Asked Questions
When was Thang Hung Food Market last inspected?
The most recent health inspection at Thang Hung Food Market on file is from Nov 14, 2025. The public record contains five inspections in total.
What is the most common violation at Thang Hung Food Market?
Across the inspection record, “hand-washing sink installation” has been cited three times, more than any other issue at Thang Hung Food Market.
How does Thang Hung Food Market compare to other restaurants in Houston?
Thang Hung Food Market most recently scored 82 out of 100, which is lower than the Houston average of 88.
Has Thang Hung Food Market's inspection record improved over time?
Yes. Recent inspections at Thang Hung Food Market have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Thang Hung Food Market 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 Thang Hung Food Market inspected?
Based on the inspection history on file, Thang Hung Food Market is inspected around three times per year on average.
Nearby Restaurants