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Food for Thought: Moldy food puts Lubbock favorite on low performer list

  //food-wine.news-articles.net/content/2025/10/03 .. puts-lubbock-favorite-on-low-performer-list.html
  Published in Food and Wine on Friday, October 3rd 2025 at 3:26 GMT by KCBD

Moldy Food Lands Lubbock Favorite on Low‑Performance List, Raising Safety Concerns

The latest chapter in Lubbock’s ongoing battle with food safety has taken an alarming turn. A popular local eatery, long regarded as a hometown staple, has been pushed onto the Texas Department of State Health Services’ (TDSHS) “Low‑Performance” list after a recent inspection uncovered mold contamination in its food storage areas. The discovery has not only dented the restaurant’s reputation but also sent shockwaves through the city’s culinary community, prompting a flurry of responses from health officials, the business owner, and regular patrons alike.

The Inspection That Changed Everything

On Thursday, the Lubbock County Health Department conducted a surprise inspection at Lubbock Favorite, a barbecue joint known for its brisket and ribs, located at 2212 Main Street. Health inspectors were on the lookout for potential violations related to temperature control, sanitation, and storage practices—areas that have historically been the Achilles’ heel for many local establishments.

Inspector Maribel Hernandez reported that the inspection team found “significant mold growth in the back‑room freezer, where pre‑marinated meats were stored.” The mold spores were visible on the surface of the cooler’s interior walls and on a tray of raw pork shoulder that had been sitting in the unit for an extended period. “When we opened the freezer, we immediately noticed a musty odor and visible mold patches,” Hernandez said. “This is a clear violation of the Texas Food Code, which requires that all food storage units be free of mold and adequately cleaned.”

The inspection team noted several other concerns, including:

• Improper temperature monitoring: The freezer’s thermostat had not been calibrated for the past six months, raising doubts about the accuracy of temperature logs.
• Cross‑contamination risk: Raw meats were stored in the same area as pre‑cooked dishes, violating separation protocols.
• Inadequate pest control: Rodent droppings were found near the food prep station, indicating a lack of ongoing pest management.

These findings landed Lubbock Favorite a “Level 3” rating—the highest severity on the TDSHS performance scale—thereby consigning the restaurant to the low‑performance list.

The Low‑Performance List: What It Means

TDSHS’s low‑performance list tracks restaurants that have repeated violations over a 12‑month period. Once a business is on the list, it faces increased scrutiny from state inspectors and is required to submit corrective action plans. Failure to comply can result in license suspension or revocation.

“Being on the low‑performance list isn’t just a bad headline; it’s a warning sign for the entire community,” said Dr. Angela Torres, a spokesperson for the TDSHS. “It signals that a restaurant is not maintaining the basic food safety standards mandated by law.”

The list is publicly available on the TDSHS website, and many local news outlets publish updates on its composition. Lubbock’s media community has been quick to highlight the implications of such a designation, especially for a chain that has historically enjoyed high customer ratings.

Owner’s Response and Immediate Actions

When asked about the findings, Lubbock Favorite’s owner, Carlos Mendoza, expressed shock and disappointment. “We take pride in serving the Lubbock community, and the discovery of mold is absolutely unacceptable,” Mendoza said. “We’ve already shut down the affected freezer and are working with a professional cleaning crew to decontaminate the entire storage area.”

Mendoza also emphasized that the restaurant had recently undergone a major renovation last year, which included the installation of new refrigeration units. “We thought we were making everything safer,” he noted, “but it appears that the installation process may have introduced contamination if the units were not properly sanitized before use.”

The owner assured patrons that the restaurant is currently closed for a “full cleaning and inspection,” with a tentative reopening slated for next week pending the results of a follow‑up health inspection. In the interim, the business has launched a temporary “take‑away” menu to maintain service while ensuring compliance with safety protocols.

Community Reaction and Wider Implications

The news sparked an immediate outcry among regular customers and local food bloggers. On Twitter, user @LubbockEats posted, “Moldy food at our favorite place? That’s a nightmare. We need to see how the city handles this.”

Several culinary experts weighed in. Chef Maria Santos of the Lubbock Culinary Institute remarked, “Mold is a silent threat. If not caught early, it can spread quickly. The fact that this happened in a high‑traffic area is concerning.”

City officials also weighed in. Mayor John Rios acknowledged the incident in a statement, saying, “The city takes food safety seriously. We will work closely with health inspectors to ensure that all restaurants meet the required standards.”

The incident has prompted other local restaurants to re‑examine their storage protocols. The Lubbock Bakery announced a complimentary freebie for customers who report any safety concerns, while The Farmer’s Market Deli has scheduled a series of workshops on proper refrigeration and mold prevention.

A Lesson in Vigilance

The fallout from the mold discovery at Lubbock Favorite underscores a broader issue: the importance of rigorous, ongoing food safety practices. With the Texas Food Code stipulating strict guidelines on temperature control, sanitation, and pest management, even a single lapse can jeopardize a business’s standing and the health of its patrons.

As Lubbock Favorite prepares for a potential reopening, the city’s health department will likely monitor the establishment closely. The TDSHS website indicates that restaurants on the low‑performance list have until the end of the calendar year to submit and have approved corrective action plans. Failure to do so can lead to license revocation.

For now, Lubbock’s beloved eatery remains closed, pending a final inspection. The community watches closely, hoping that the lessons learned will lead to stronger safeguards and, ultimately, a safer dining experience for all.