[Editor’s note: The report referenced in this article reflects conditions observed during an inspection conducted on June 29. Reinspection is scheduled for July 2, and conditions at the establishment may change. This report does not convey the present or future status of the establishment.]
The Austin Public Health Department gave Pour House a score of 72 during a routine inspection on June 29 after documenting several food safety violations. The violations included a lack of hot water in the handwashing sink, improper cold and hot holding temperatures of food, and uncovered food.
WhatNow has reached out to the restaurant for comment and will update the story upon receiving a response.
Pour House
When: June 29, 2026
Where: 11835 Jollyville Rd, Austin, TX 78759, United States
Score: 72
Pour House is a neighborhood pub and restaurant known for its comfort food and traditional pub fare. According to the inspection report, the violations included the following:
- The person in charge was not ensuring the restaurant’s food safety activities, including cooking, holding, and sanitizing. The PIC was instructed to ensure safe public health practices and principles that are required for operation.
- The establishment did not have any written procedures for employees to follow when handling vomit and diarrheal situations. An email with the bodily fluid/norovirus sign was sent to the establishment on June 29.
- The hot water temperature in the handwashing sink at the bar was not reaching the required temperature of 100°F.
- Food was not properly covered or wrapped to protect it from contamination.
- Chicken wings were stored on sheet pans in the walk-in cooler and were left uncovered. The chicken wings were stacked on top of each other, and the staff was advised to cover the food items.
- Food-contact surfaces were not clean to the touch, and a mold-like accumulation was observed in the ice machine. The staff must clean and sanitize the food-contact surfaces and ice machine.
- The chlorine sanitizer used for the dish machine was measured at 0 ppm.
- Several TCS foods were stored above the required cold-holding temperatures. The food items included pico at 45°F, chicken wings at 60°F, grilled chicken at 48°F, and sliced tomatoes at 52°F.
- The restaurant stored a box of cheese on the floor in the walk-in cooler instead of storing the food at least 6 inches above the floor.
- The sanitizer concentration of the quat sanitizer solution in the sanibucket is between 0 and 100 ppm, instead of 100 and 400 ppm.
- The in-house dispensing utensils had handles down in the food and a scoop handle touching the semolina. The staff was instructed to store utensils away from the food.
- Clean dishware was not stored covered or inverted. The report noted that the establishment was using towels and plastic trash bags to line shelves and a pushcart.
- Staff could not produce test strips to accurately measure sanitizer strength.
- The plumbing system and the 3-compartment sink lacked a backflow prevention device (an air gap). The plumbing system was not maintained in good repair, and the faucet was leaking at the 3-compartment sink at the bar. The staff was instructed to repair and maintain the plumbing system and the leaking faucet.
- Inspectors reported that wastewater was not being properly conveyed to the approved disposal system. The water was overflowing from the indirect waste drain of the 3-compartment sink onto the floor when the sink water was turned on and running. The staff was instructed to repair the affected plumbing fixture and dispose of the sewage properly.
- The restaurant did not have drain plugs for the trash and landfill dumpster. The restaurant was asked to provide drain plugs.
- The physical facilities were not cleaned and maintained properly, and the staff was instructed to clean frequently.
A detailed inspection report is available here.
Follow-Up Inspection
The restaurant received a low score of 72 following the inspection. The restaurant must correct the violations before the follow-up inspection. A reinspection is scheduled for July 2, 2026, to verify compliance.
