Z Mart
Last inspected: Aug 3, 2025
50
Score
Inspectors have visited Z Mart three times, with records going back to 2023. The newest entry in the record is dated Aug 3, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has not been favorable, with the count rising from four to 14 between inspections.
Water under pressure comes up most often, recorded two times in the inspection record.
Compared to other Houston restaurants (averaging 87), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
3
Inspections
0
Critical latest
0
Major latest
14
Minor latest
Inspection History
Aug 3, 2025
Reinspection (002)
14 minor violations. 3 corrected on site.
View 14 violations
Special requirements. manufactured food. all food manufactured, processed, or packaged in commercial food processing establishments or commissaries not labeled according to all applicable laws as defined in tfer 228.78 and 228.79.
20-21.01(b)(06)
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.
(corrected on site)
20-21.02(a)(01)
General. container of food not stored a minimum of 6 inches above the floor.
20-21.03(a)(02)
Materials; general. all equipment and utensils not maintained in good repair.
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)
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.
(corrected on site)
20-21.15(c)
Backflow. an air gap between the water supply inlet and the flood level rim of the plumbing fixture / equipment / or nonfood equipment not at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). a backflow or backsiphonage prevention device installed on a water supply system shall meet american society of sanitary engineering (asse) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. a backflow prevention device shall be located so that it can be serviced and maintained. a hose shall not be attached to a faucet unless a backflow prevention device is installed.
20-21.17(c)
General. plumbing not sized / installed / maintained according to applicable laws.
20-21.17(a)
Hand-washing sink faucets. hand-washing sink not equipped to provide water at a temperature of at least 100°f (38°c) through a mixing valve or combination faucet. hand-washing sinks in facilities providing custodial care for preschool age children that are used only by the children may provide only cold running water.
(corrected on site)
20-21.19(b)
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)
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 kept clean.
20-21.22(a)
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not maintained in good repair.
20-21.23(a)
Construction. walls, including nonsupporting partitions / wall coverings / ceilings, of walk-in refrigerating units / food preparation areas / food storage areas / food display areas / equipment-washing areas / utensil-washing areas not light-colored / smooth / nonabsorbent / easily cleanable except for ceilings over areas used only for beverage preparation and/or service. concrete or pumice blocks used for interior wall construction in these locations shall be finished and sealed to provide an easily cleanable surface except in dry storage areas.
20-21.23(b)
50
Jan 2, 2025
Routine Inspection (001)
6 minor violations. 1 corrected on site.
View 6 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)
General. food not obtained from sources that comply with all laws relating to food and food labeling as defined in tfer 228.78 and 228.79.
(corrected on site)
20-21.01(a)
Water under pressure. hot water is greater than or equal to 100°f (38°c) but less than 105°f (41°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)
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)
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not maintained in good repair.
20-21.23(a)
Sanitation poster not conspicuously posted in area accessible to all employees / not conforming to all requirements.
20-26(c)
74
Dec 19, 2023
Complaint (003)
1 minor violation.
View 1 violation
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)
95
Frequently Asked Questions
When was Z Mart last inspected?
The most recent health inspection at Z Mart on file is from Aug 3, 2025. The public record contains three inspections in total.
What is the most common violation at Z Mart?
Across the inspection record, water under pressure has been cited two times, more than any other issue at Z Mart.
How does Z Mart compare to other restaurants in Houston?
Z Mart most recently scored 50 out of 100, which is lower than the Houston average of 87.
Has Z Mart's inspection record improved over time?
No. Recent inspections at Z Mart have flagged more violations than earlier ones, ticking from about four per visit to around 14 more recently.
What does a high risk rating mean?
A high risk rating at Z Mart means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Z Mart inspected?
Based on the inspection history on file, Z Mart is inspected around two times per year on average.
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