What Happens During a Texas Restaurant Health Inspection?
What Happens During a Texas Restaurant Health Inspection?
Health inspections happen without warning. Knowing what inspectors look for — and making sure your establishment is always inspection-ready — is part of every food handler's job.
Here is a plain-language guide to what a Texas health inspection involves, what violations cost, and what you personally need to have in order.
Who Conducts Inspections?
Texas food establishment inspections are conducted by local health departments (in cities and counties with their own health authority) or by Texas DSHS in areas without local oversight. All inspectors are trained and authorized under Texas Health & Safety Code Chapter 437.
How Often Do Inspections Happen?
Routine inspections vary by risk level:
- High-risk establishments (full-service restaurants, hospitals, schools): typically 2–4 times per year
- Medium-risk establishments: typically 1–2 times per year
- Low-risk establishments (prepackaged foods only): less frequently
In addition to routine inspections, inspectors may visit in response to a consumer complaint or a reported foodborne illness outbreak — these can happen any time.
What Do Inspectors Look For?
Texas inspections follow a standardized checklist based on the Texas Food Establishment Rules (TFER). Key areas include:
1. Employee Food Handler Certificates
Inspectors may ask to see proof that all food-handling employees are certified. Your employer is required to keep records on file. If you are asked, know where your certificate is.
What you need: A valid Texas food handler certificate that has not expired.
2. Employee Health and Hygiene
- Are food handlers visibly ill (coughing, sneezing, showing symptoms)?
- Are employees washing hands at the correct times?
- Is hair restrained? Are gloves used appropriately?
3. Food Temperatures
Inspectors carry calibrated thermometers and will probe:
- Cold holding units (must be ≤41°F)
- Hot holding equipment (must be ≥135°F)
- Food being cooked or reheated
They will also look at cooking logs and temperature records if your establishment maintains them.
4. Food Storage
- Raw meats stored below ready-to-eat foods?
- All food labeled and dated?
- FIFO rotation in use?
- Food stored at least 6 inches off the floor?
- Food in food-grade, covered containers?
5. Cleaning and Sanitizing
- Are food-contact surfaces clean and sanitized?
- Is the three-compartment sink or dishwasher being used correctly?
- Are sanitizer concentrations in range (test strips available)?
- Are cloths stored in sanitizer solution?
6. Pest Control
- Evidence of pests (droppings, gnaw marks, live pests)?
- Gaps or cracks that could allow pest entry?
- Chemicals stored away from food?
7. Facility Maintenance
- Handwashing sinks stocked with soap, paper towels, and hot water?
- Equipment in good repair?
- Lighting adequate?
Types of Violations
Texas uses a priority-based violation system:
| Priority | Description | Examples |
|---|---|---|
| Priority (P) | Direct link to foodborne illness | Improper cooking temps, sick employee working |
| Priority Foundation (Pf) | Supporting violations that enable Priority violations | No food handler certificates, no thermometer |
| Core (C) | Good retail practices | Missing labels, maintenance issues |
Priority violations must be corrected immediately or the establishment may be closed.
What Happens After an Inspection?
You will receive a written report. If violations are found:
- Minor violations: Corrected on-site or by the next routine inspection
- Major violations: Re-inspection scheduled within days to verify correction
- Imminent health hazard (e.g., no running water, sewage backup, pest infestation): Immediate closure until resolved
Most Texas health departments post inspection results publicly online.
How to Stay Inspection-Ready
As a food handler, your personal contribution to passing every inspection:
- Keep your food handler certificate current and accessible
- Wash hands correctly and at the right times
- Monitor holding temperatures and report any equipment issues
- Follow proper storage and labeling procedures
- Stay home when you are sick — do not wait to be sent home
Get Your Certificate Before the Next Inspection
If your certificate has expired or you are a new hire who has not yet been certified, complete the course today. It takes under 2 hours and you get your certificate immediately.