Houston's Restaurant
C°6113 N Scottsdale Rd, Scottsdale 85250
Food Establishment - Eating & Drinking · Permit FD-00691
Score based on 10 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history10 on record
2026
May 5, 2026Routine2 priority1 foundationall corrected on siteC°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed chef rinsing a knife in the handwashing sink on the line near the salad station. Handwashing sinks may only be used for handwashing.
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5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Predefined Comment: PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. The knife was moved to the ware washing station to be sanitized at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
In the walk in refrigerator observed two large containers ~12+ inches deep of chicken stock/60-64°F cooling. After discussion with the chef it was determined the chicken stock had been cooling since 9AM (6+ Hours) today.
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PRIORITY VIOLATION-3-501.14 - Priority: Cooling. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Predefined Comment: Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Predefined Comment: All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed sour mix containing egg whites stored in wells at the bar. Internal temperature of the sour mix measured between 54-58°F. Observed blue cheese olives stored at room temperature at the main bar. Internal temperature of the blue cheese olives measured at 50°F. Observed hard boiled eggs in the top section of the prep refrigerator double panned with an internal temperature of 47°F.
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Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. After discussion with the person in charge it was determined all TCS foods were within safe time parameters. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Discussed Utilzing 4 hour time as a public health control for TCS foods not cold held. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd.
Jan 9, 2026Routine2 priority1 foundationall corrected on siteC°
Predefined Comment: No County legal action will result from this inspection.
Inspector's notes
Observed lemon butter sauce (contains cooked shallots) in counter top warmer on the cook line. Internal temperature measured at 80°F.
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PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Hot held for 2+ hours. All TCS foods improperly hot held were discarded by PIC at time of inspection. It was determined the warmed was turned off. Corrective Action: Corrected at time of inspection.
Inspector's notes
At the prep cooler at the end of the cook line observed hard boiled eggs/49°F stored above the fill line and blue cheese/54°F. At the salad station observed chopped salad/ 49°F, portioned cooked chicken/48°F, whole leaf lettuce/50°F, whipped cream/46°F. After discussion with the person in charge it was determined all TCS foods were placed in the unit ~3 hours prior.
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PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. With min/max thermometer observed minimum temperature of salad station at 48.2°F. PIC agreed to discontinue storage of TCS foods in the unit until it is repaired and maintains TCS foods at 41°F or less. PIC made a service call at time of inspection. Corrective Action: Corrected at time of inspection.
Inspector's notes
Observed roasted peppers held at room temperature/73°F on a shelf near the deli slicer. According to the person in charge the establishment utilizes 4 hour Time as a Public Health for roasted peppers held at room temperature. Time as a Public Health Control requires time-stamping for items actively held under Time as a Public Health Control. No time stamp observed at time of inspection. After discussion with the person in charge it was determined the peppers were removed from temperature control at 12PM. All TCS foods being held under time as a control were properly time stamped at time of inspection. Discussed written policy for 4 hour TPHC. Corrective Action: Corrected at time of inspection.
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3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources.
2025
Nov 12, 2025RoutinecleanA°
No County legal action will result from this inspection.
Jul 14, 2025RoutinecleanA°
No County legal action will result from this inspection.Discussed gasket maintenance.Discussed ice machine cleaning frequency.Discussed dish machine monitoring.
Apr 7, 2025RoutinecleanA°
No County legal action will result from this inspection.
2024
Dec 4, 2024RoutinecleanA°
No County legal action will result from this inspection.
Aug 14, 2024RoutinecleanA°
Predefined Comment: No County legal action will result from this inspection.Discussed garnish handling.
Mar 20, 2024Routine1 priorityall corrected on siteB°
This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) topermittees in the coming months. We need a current and accurate email address on file to ensure youreceive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:Contact your inspector using the phone number or email on your last inspection report toreview, orContact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-servicerestaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail foodmarkets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)Note: If you need to update your email address and/or other contact information, please submit anadministrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Inspection report emailed.Award: Not Participating,Food Manager Licenses: 1,Signer: Dain Raner
PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed dish machine operator handling dirty dishes and loading dish machine then moving to the other side of the dish machine to unload clean dishes without washing hands. Chef instructed the dish machine operator to wash hands at time of inspection and explained the correct process to the person. Discussed with Chef that when handling dirty dishes the staff member should properly wash their hands before handling clean dishes. Correct By: Corrected At Time Of Inspection
2023
Nov 7, 2023Routine1 priorityall corrected on siteB°
This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) topermittees in the coming months. We need a current and accurate email address on file to ensure youreceive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:Contact your inspector using the phone number or email on your last inspection report toreview, orContact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-servicerestaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail foodmarkets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)Note: If you need to update your email address and/or other contact information, please submit anadministrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Inspection report emailed.Award: Not Participating,Food Manager Licenses: 1,Signer: Dain Raner
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. Observed pan of raw beef patties stored in walk-in above ready to eat roasted peppers. Observed pan of raw tuna portions stored in cold table on cook line above ready to eat iceberg lettuce. Chef had staff remove both items to a proper storage place at time of inspection. Discussed with Chef that all raw proteins should be stored below all ready to eat to prevent contamination. Correct By: Corrected At Time Of Inspection
Jul 26, 2023Routine1 priority1 foundationall corrected on siteB°
This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation violations on this inspection.No County legal action will result from this inspection.The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) topermittees in the coming months. We need a current and accurate email address on file to ensure youreceive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:Contact your inspector using the phone number or email on your last inspection report toreview, orContact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-servicerestaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail foodmarkets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)Note: If you need to update your email address and/or other contact information, please submit anadministrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Inspection report emailed.Award: Not Participating,Embargo Lbs: 9,Food Manager Licenses: 1,Review Complete: CHECKED,Review Notes: QA,Signer: Dain Raner
Repeat Violation Priority Foundation-6-301.12, Pf: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed no paper towels available at the hand wash sink by the dish washer and no paper towels available in the women's restroom. Person in charge (PIC) refilled at time of inspection. Discussed with PIC that all hand wash sinks need to have a hand drying provisions available at all times. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed several time temperature controlled (TCS) item in the top portion of the cooks line cold table that were above 41*F. With inspector probe thermometer hard boiled eggs measured 48*F, blue cheese dressing measured 47*F, sour cream measures 50*F, creamed horseradish sauce measured 49*F, tomato salsa measured 49*F, ceasar dressing measured 49*F. Chef stated that these products had been placed in cooler around 10 am, time of inspection was 3pm. Chef voluntarily discarded product at time of inspection. Discussed with Chef that all TCS items need to maintained at 41*F or below when cold holding. Correct By: Corrected At Time Of Inspection
Data from Maricopa County Environmental Services public records, last checked Jul 20, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →