Lubbock's Latest Restaurant Health Inspections May 24-30

LUBBOCK, TX — Four Lubbock restaurants received low health inspection scores this week, while eight others were recognized as top performers, according to the latest reports from the City of Lubbock.

Top performers have scores considered 90 and above, while adequate performers score between 80 and 89. Low performers have scores of 79 and below.

Below is the list of performers for the week of May 24 through May 30:

Low Performers:

O’Hana Ramen & Sushi Bar at 5214 98th Street, Suite 201
Score: 70
Violations: 44

• Cut RTE/TCS jalapenos held at 43°F for over a day in display cooler of sushi bar.
• Cooked RTE/TCS egg held at 51°F in reach in cooler on prep line for more than 4 hours.
• RTE/TCS sashimi peppered tuna held at 43°F for over a day in display cooler at sushi bar.
• Cooked, peeled, and marinated RTE/TCS eggs held at 54°F in expo cooler on prep line for more than 4 hours.
• RTE/TCS cream cheese held at 44°F for over a day in display cooler of sushi bar.
• Cooked RTE/TCS asparagus held at 44°F for over a day in display cooler of sushi bar.
• Cooked RTE/TCS eel held at 44°F for over a day in display cooler at sushi bar.
• Cooked RTE/TCS noodles held at 46°F in reach in cooler on prep line for more than 4 hours.
• RTE/TCS smoked salmon held at 43°F for over a day in display cooler at sushi bar.
• Cooked RTE/TCS chicken held at 44°F in reach in cooler on prep line for more than 4 hours.
• Bulk sugar stored under back prep table in back prep area contaminated with fluids and blood from raw meats prepared on back prep table.
• Raw chicken stored above RTE noodles in walk in cooler. No cross-contamination observed.
• Raw pork stored above RTE noodles and RTE cooked pork in walk in cooler. No cross contamination observed.
• Raw shrimp stored above cut RTE onion in walk in cooler. No cross-contamination observed.
• Raw beef stored above cut RTE zucchini in walk in cooler. No cross-contamination observed.
• Facility not sanitizing food contact prep surfaces with a sanitizer.
• 5 cans of heavily rim or seam-dented cans of corn store on dry storage shelf for use.
• Spray bottle of glass cleaner stored on front prep table.
• Single-use bowl and stainless steel scrubber stored in hand wash sink by back prep area.
• Wet in-use cloths for wiping stored on front prep tables between uses.
• Container of salad stored on floor of walk in freezer
• A box of shrimp stored on floor of walk in freezer.
• A plate with cooked RTE noodles was stored with bottom of plated directly in contact with cooked RTE chicken in reach in cooler.
• Box of green beans stored on floor of walk in cooler.
• Container of cooked, peeled, and marinated eggs stored on floor of walk in cooler.
• Box of chicken bones stored on floor of walk in freezer.
• A plate with a cooked eggs was stored with bottom of plated directly in contact with cooked RTE noodles in reach in cooler.
• Box of bread stored on floor of walk in freezer.
• Box of pork stored on floor of walk in freezer.
• Containers of soup stored on floor of walk in cooler.
• Containers of mixed butter stored in walk in cooler uncovered.
• Box of imitation crab stored on floor of walk in freezer
• A single-use container used as a scoop stored in bulk sugar under prep table in back prep area.
• Container with unknown white powder stored under prep table in back prep area.
• Container with unknown white powder stored under prep table in back prep area.
• Container with unknown red liquid stored under prep table in back prep area.
• Accumulation of a black slime on nonfood-contact lip of ice machine.
• Employee personal coat stored on dry storage shelving above bulk rice in dry storage area.
• Employee personal drinks stored on ware drying rack by ware wash machine.
• Employee personal drink stored on back prep table.
• Two wet mops not in immediate used stored in mop sink in a position that does not allow for air drying.
• Employee personal drink stored on front prep table.
• Due to the number and nature of violations demonstration of knowledge is not demonstrated.
• Sushi rice held using time as a control did not have the approved log sheets in use. PIC stated the rice had been prepared 3 hours prior to the inspection. Rice was discarded. This is a repeat violation. Repeat violation fee applied.

PF Changs at 2906 West Loop 289
Score: 76
Violations: 33

• Raw shell eggs were stored on the prep table at 57°F for less than 4 hours.
• Sanitizer concentration at the mechanical ware washer was measured as 0 ppm. PIC states the sanitizer is chlorine.
• Employee handled personal cellphone, then put on gloves, and continued food handling without washing their hands before returning to food service.
• Containers of the following time/temperature controlled for safety food products, stored in the reach-in coolers, were held past their date marks: preserved vegetable mix 5/16 - 5/20, open half & half discard date of 5/26, and cream with discard date of 5/26.
• A container of opened Gluten-free protein marinade that contains egg, stored in the reach-in cooler was not date marked. Use by date was 8/17/25.
• Five opened bags of precooked chicken, an open container of cream, and an open container of cooked noodles, that are stored in the reach-in coolers were not date marked.
• Containers of raw sliced beef with marinade, and raw chicken, were stored inside the walk-in-cooler with date marks of 5/23-5/26.
• Containers of the following time/temperature controlled for safety food products, stored in the reach-in coolers, were held past their date marks: marinated raw beef with discard date 5/26, and cut lemons with discard date of 5/26.
• The lid handle of the in-use rice cooker was visibly damaged, and tape is being used to cover the jagged edges of the handle.
• Two plastic cutting boards being used at the prep line were visibly damaged with flaking plastic, and deep cuts in the food contact surface.
• A wiping towel was stored on a container of strawberries in the walk-in cooler.
• Cilantro was stored directly on the shelf in the walk-in cooler.
• A bowl of hot edamame was stored on top of uncovered ready-to-eat strawberries, and blueberries in the cold holding area of the prep line.
• Metal bowls used for mixing sauces were stored on top of uncovered ready-to-eat vegetable items in the cold holding area of the prep line.
• Metal bowls, metal containers, and black plates/bowls were visibly wet and stacked in the prep area ready for use.
• Metal and plastic containers were wet stacked in the prep area.
• Three small containers of white powder, in the reach-in cooler across from the vent hood, were not labeled.
• Four bulk containers of white powder in the back prep area were not labeled with common name of the food.
• Ice machine sliding doors outer surfaces, and the area above the lid of the ice machine were visibly soiled with a red and black residues.
• Nonfood contact surfaces on the mixer unit were visibly soiled with dried food residues.
• Rice cooker lids had sticker residue that was not removed at ware wash.
• Plastic containers in the back prep area had visible sticker residues that were not removed at ware wash.
• Indoor storage area for refuse has visible spills on floors, spills on the floor drain, and is dusty.
• Personal phone was stored on top shelf over prep table across from the vent hood, and personal food was stored on a shelf in the reach-in cooler over ready-to-eat chicken.
• Floors in the prep area were visibly soiled and with standing water.
• Floors under the dry storage racks were visibly soiled.
• Open containers of wasabi were date marked 5/22-5/26, and an unopened caramel sauce was date marked with prep date of 4/23 - ?/14 in the prep areas.
• Due to the nature and number of violations found during the Routine Inspection, food safety knowledge was not demonstrated.
• PIC states that the wait staff are putting together a lettuce appetizer on the expo side of the kitchen. Inspector asked if the wait staff is washing their hands properly before handling the food, and the PIC states that they should, but could not confirm if they do wash their hands.
• The back dock garage door has a large gap above and below the door that allows the entry of contaminants, and insects.
• The back door to the dock has a visible gap on the bottom of the door that allows the entry of contaminants and insects.
• Single-service articles (to-go containers and lids, cups, plastic and paper goods), and laundered linens are being stored in the dock areas with the dumpster and waste oil container.
• Standing, unwholesome, and nondraining water is visible in the dish washing area.

Escondido Grill at 701 Regis Street
Score: 77
Violations: 23

• Three cooked whole rack of ribs were cooling for longer than 2 hours, but less than 6 hours, in the walk-in cooler and found at the following temperatures: 81°F, 80°F, and 78°F.
• A container of a stuffing for eggs stored in the walk-in cooler was at 54°F for less than 4 hours.
• Containers of macaroni and cheese, and a carton of half & half, stored in the reach-in cooler across from the grill area were at 57°F for less than 4 hours.
• Raw chicken in marinade stored at a non-mechanical cold holding table were at 45°F and 46°F next to grill line for less than 4 hours.
• A loaf of ready-to-eat bread, and a package of RTE tortillas, both stored on the bread rack in the dry storage area, had torn packages, and were opened, and uncovered.
• A tray of raw ground beef was stored above marinating raw beef fajitas in the walk-in cooler.
• Can opener stored on bottom shelf of clean wares in the back prep area had a visibly soiled blade.
• Containers of RTE corn, and sour cream stored in the walk-in cooler were not date marked.
• Cooked pasta in the reach-in cooler in the dry storage area was date marked prepped on 5/21.
• Cooked turkey stored in a warming cabinet was stored uncovered for protection.
• Bags of ice were stored on the floor in the walk-in freezer.
• Containers of churros, and corn bread, stored in the reach-in freezer by the grill were stored not covered.
• Two wedges of RTE cheeses were stored in the walk-in cooler uncovered.
• Pans stored in clean wares rack in the ware wash area were visibly wet and stacked.
• Clear plastic cups stored next to the soda machine were stacked wet.
• Single-service portion cup is being used to dispense RTE onions at the salad station.
• Coffee filters were stored uncovered inside boxes of prepackaged coffee and tea packets in the bottom shelf of the drink station prep table.
• Two mixers and a slicer were visibly soiled on the nonfood contact surfaces.
• Prep table shelf under the coffee/tea makers is visibly soiled.
• The outer surfaces of the ice buckets were visibly soiled.
• The walls behind the ice machine were found peeling paint, and no longer in good repair.
• Mop was stored inside the mop bucket.
• Employee restroom located near the dry storage area did not have a covered waste container.

King Louie’s at 7604 Milwaukee Avenue
Score: 79
Violations: 25

• White plates, and bowls that are stored on the bottom shelf of the clean side of the ware washer were visibly soiled.
• RTE jalapeno, bacon, and cream cheese poppers missing date mark. PIC stated product had been prepared 2 days ago.
• Three pans of RTE brisket stored in the walk-in cooler were not date marked. PIC states product prepared 2 days ago.
• A container of boiled eggs stored in the reach-in cooler was date marked 5/17 - 5/23.
• The following ready-to-eat, time/temperature controlled for safety foods in the reach-in cooler were not date marked: buttermilk for breading, guacamole/avocado in portion cups, sliced ham, and sour cream.
• A large metal cooking pot stored on the stove top was visibly damaged with grooves on the top edge of the pot.
• The cutting board at the prep table was visibly damaged with deep cuts on the food contact surface.
• Two metal spatulas stored with clean wares on a cart were visibly chipped on the edges of the food contact surfaces.
• Two spatulas with damaged wooden handles, a knife with a peeling rubber handle, a visibly melted plastic lid (on container of bacon), tongs with chipped yellow handle coating, and an orange citrus squeezer with peeling paint, were stored at the in-use area.
• Two colored (blue, and red) cutting boards stored at the prep table were visibly damaged with deep cuts on the food contact surfaces.
• Three wet, wiping cloth towels were stored on prep table between uses.
• Raw ground beef patties, raw shrimp, and potato products stored in the reach-in freezer were not covered.
• Two pans of raw chicken, and a pan of jalapeno poppers stored in the walk-in cooler were not covered.
• Measuring spoons stored in a mug with the handles inside the mug, so that employees have to touch the food contact surfaces to remove them.
• Ice bucket is stored inverted on the top bare surface of the ice machine.
• A mug with clean spoons was stored with a bottle of mustard inside at the prep table.
• Single-use sour cream containers are being reused to store sausage and croutons.
• A bulk bin with a white substance is not labeled. PIC states it is flour.
• The outer surfaces of the ice machine lid were visibly soiled.
• A bag of maintenance tools were stored on the bulk food container.
• Ice machine condensation waste line is leaking and puddling onto the floor in front of the kitchen door. PIC states they remove the liquid with a squeegee.
• The waste line from the 3-compartment is leaking into a white bucket under the sinks.
• Due to the nature and number of violations found during the Routine Inspection, Food Safety Knowledge was not demonstrated.
• Employee in the food prep area did not present a current food handler certification.
• Walls, and ceilings were visibly soiled.

Adequate Performers:

Nora’s Mexican Food Restaurant at 417 Frankford Avenue, Suite 200A
Score: 87
Violations: 8

• Reach-in cooler on cook line was holding a temperature of 55°F. Multiple items inside the cooler measured at least 50°F, up to 60°F. Some items were in the cooler for less than 4 hours, and others were in the cooler overnight.
• Food handler certificate not available to review at the facility.
• Container of cooked pork product was date marked for more than 2 months prior. Employee identified the product as made 6 days prior to inspection.
• Hand sink closest to cook line was out of soap.
• Wet cloth stored outside of solution on the cook line.
• A block of frozen raw tripe was thawing submerged in water measuring 100°F in the 3 compartment sink. The meat was still entirely frozen, with a surface temperature of 27°F.
• Many shelves throughout the facility are wrapped in metal foil which has not been changed in many days.
• No Certified Food Manager posted. The CFM is in date, but not on premise in a conspicuous location.

Top Performers:

Caprock Cafe at 5217 82nd Street, Suite 109
Score: 97

Domino’s Pizza at 4921 34th Street, Suite 100
Score: 96

Big E’s BBQ at 1802 Buddy Holly Avenue
Score: 96

Panda Express at 313 University Avenue
Score: 93

Claraboya at the Double Tree by Hilton at 505 Avenue Q
Score: 91

Rise N Shine Donuts at 216 University Avenue, Suite 400
Score: 91

Robles Taqueria at 1602 Main Street
Score: 90

Little Caesars at 7301 University Avenue, Suite 600
Score: 90

View the full list of the City of Lubbock food inspection results here.