In a recent round of health inspections, several restaurants and food establishments in Lubbock, Texas, faced scrutiny over various violations. The inspections revealed both commendable practices and areas needing significant improvement. Among the low performers were O’Hana Ramen and Sushi Bar, Miguel’s, Totally Tea, Chuy’s Mexican Food, and Orlando’s. These eateries encountered numerous infractions, ranging from improper food storage temperatures to inadequate handwashing techniques. On the brighter side, establishments like Dave’s Hot Chicken, Dippin’ Dots, Starbucks locations, Sonic Drive-in, Danny’s Fins and Hens catering, and Dubs Home Cooking & Catering emerged as top performers, showcasing exemplary compliance with health standards.

Detailed Findings from Health Inspections

During a thorough inspection in the vibrant city of Lubbock, notable issues were uncovered at various dining spots. At O’Hana Ramen and Sushi Bar on 98th Street, inspectors found raw eggs stored above safe temperatures, sushi rice preparation logs missing, and raw shrimp improperly thawed in a sink contaminated with soap. Additionally, utensils were improperly stored, and employees failed to adhere to proper handwashing durations.

Miguel’s on Broadway received an even higher number of violations, including multiple instances of food items exceeding safe temperature thresholds and ready-to-eat foods being held beyond their designated shelf life. Ready-to-eat beef shank was discovered with mold growth, and the restaurant served shrimp ceviche without the necessary variance approval. Furthermore, the dishwasher failed to sanitize adequately, and manual shut-off valves lacked appropriate design for backflow prevention.

Totally Tea inside the South Plains Mall struggled with sanitization protocols, with utensils only sanitized once daily after extended use. A lack of proper air-drying space for wares and expired sanitizer test strips added to their list of concerns. Staff admitted to drying utensils with paper towels instead of allowing them to air dry post-sanitization, indicating a need for enhanced training.

Chuy’s Mexican Food on South Loop 289 reported cooked chicken not reaching adequate internal temperatures, alongside open bags of sliced jalapeños mistakenly placed within salad containers. Handwashing durations fell short of requirements, and visible dirtiness marked plates, bowls, and utensils. Moreover, the ware wash machine water temperature proved insufficient for effective sanitization.

Orlando’s on Indiana Avenue presented challenges such as cooked rice surpassing safe cold temperature limits and soups lacking date markings. Cutting boards and tomato slicers exhibited visible grime, while ceramic serving bowls showed signs of damage. Sanitizer solutions were improperly stored, and frost build-up plagued freezer units, necessitating immediate attention.

Conversely, top performers excelled across all inspected criteria. Dave’s Hot Chicken, Dippin’ Dots, Starbucks outlets, Sonic Drive-in, Danny’s Fins and Hens catering, and Dubs Home Cooking & Catering maintained impeccable hygiene standards, ensuring customer safety and satisfaction.

From a journalistic perspective, these findings underscore the critical importance of adhering to health regulations in the foodservice industry. While some establishments clearly require more rigorous oversight and training, others serve as shining examples of what can be achieved through diligence and commitment to quality. This contrast highlights the ongoing need for vigilance and continuous improvement within the sector, ultimately safeguarding public health and fostering trust among consumers.