CIRCLE K #2741097

Inspected Aug 26, 2026 · San Antonio inspection · District D, Sector 28

A score of 94 is in the excellent range — typically clean operations with at most minor corrective notes.

Inspection history

San Antonio inspection · last 7

Date	Score	Inspection type	Critical	Result
2026-08-26	94	District D, Sector 28	—	—
2026-01-28	88 B	District D, Sector 28 · 7 findings	—	—
Observations and corrective actions 10 Observed three metal pans on the clean dish racks that had leftover food stains on the inside surfaces. The dishwashers MUST take the time to scrub off all food debris and stains whenever the dirty dishes are soaking in the Wash compartment (water should be at or above 110 degrees Fahrenheit (F) in the Wash compartment). Ensure that all food-contact surfaces are clean to sight and touch. Leftover food debris, unidentifiable substances, and bacteria can contaminate the next food or beverage the food-contact dish or utensil encounters. If food debris is still seen after being sanitized, then the dishwasher MUST Wash, Rinse, and Sanitize the dish again. The kitchen staff should soak the dishes and utensils in hot soapy water that has temperatures above 110 degrees Fahrenheit (F) (helps remove the heavy grease, oils, and any leftover food debris with ease). Ensure the following: 4-601.11(A) Food-contact surfaces clean to sight and touch. Correct By: 01/31/2026 Correct by 01/31/2026 19 Observed a small drip underneath the middle compartment of the three-compartment sink (where the drain valve is attached). The drain valve attachment MUST be sealed/ repaired so that discarded water no longer drips on to the floor below. Ensure that all kitchen and bathroom plumbing are free of leaks, in good repair, and conveying all sewage/ wastewater in a timely manner. Ensure the following: 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code. Correct By: 01/31/2026 Correct by 01/31/2026 19 Observed that the two pipes below the kitchen handwash sink, located behind the front counter, were going inside of the raised funneled drain. The pipes MUST be cut, raised, and adjusted so that they maintain a one-inch air gap above the top rim of the funnel pipe. Ensure that all kitchen plumbing maintains an air gap of at least one inch (1”) above the kitchen floor of the establishment or above a raised drain. If the diameter of the pipe is larger than one inch, then the air gap is double the diameter (example: A kitchen pipe that has a diameter of two inches NEEDS an air gap of at least four inches above the kitchen floor). This shall prevent contamination of the plumbing lines in the event of a sewage backflow. This rule applies to restaurant grade hoses or plumbing that comes from appliances such as ice machines and cold holds. The pipes can be cut at an angle to ensure that the discarded water still flows into the floor drain. Ensure the following: 5-202.13 Backflow prevention, air gap. Correct By: 01/31/2026 Correct by 01/31/2026 24 Observed eight bags of ice, inside of the freezer unit located outside, missing the written or stamped store number on the bags. Ensure that packaged food and beverages, including bags of ice, have labeling or sticker labels that have the REQUIRED information: 1. Common Name of the food or beverage (“Ice”). 2. Name of the business/ establishment that prepared/ produced the bags of ice. 3. Full Address of the kitchen/ establishment where the ice was produced or the store identifying number. If the bags of ice are produced and purchased by another licensed food establishment, then that food establishment MUST provide the labels and a copy of their State Manufacturing License. Failure to place store number or the full address of the store on the bags of ice may lead to them being discarded in the future. Ensure the following: 3-602.11(A) Food packaged in a establishment, shall be labeled as specified in law. 3-602.11(B)(4) Label include the name and place of business of the manufacturer, packer, or distributor. Correct By: 02/07/2026 Correct by 02/07/2026 31 Observed that there was no hot water in either of the bathrooms. The highest temperature the hot water reached in the bathroom was 62 to 64 degrees Fahrenheit (F). Ensure that all kitchen and bathroom handwash sinks have cold and hot running water. The hot water for the handwash sink MUST always reach a MINIMUM of 100 degrees Fahrenheit (F) during all hours of operation. The hot water should NOT fluctuate or fall below 100 F. For now, the kitchen staff MUST double handwash: Wash their hands once at the bathroom handwash sink, and then a second time at the kitchen handwash sink. Ensure the following: 5-202.12(A) Hand washing facility provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet. Correct By: 02/07/2026 Correct by 02/07/2026 37 Observed a bag of Soda Syrup stored directly on the kitchen floor. Observed canned beverage in the Beer Walk-In Cooler on the floor below the racks. Ensure that all prepackaged food and beverages are stored at LEAST six inches (6”) above the floor. Storing food items and beverages above the kitchen floor shall prevent environmental contamination from insects, rodents, and sanitizer from mopping. This rule also applies to single-use items such as plastic plates, forks, spoons, and napkins. If the fallen food or beverage has been on the floor for a while, the best course of action to take is to discard the fallen food or beverage. Ensure the following: 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. 3-305.11(B) Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling equipment. Correct By: 04/28/2026 Correct by 04/28/2026 42 Observed sticky handles of cabinets below the soda beverage dispensers. There was sticky surfaces of spilled soda inside of the cabinets. Observed stains on the shelves inside of the cabinets below the coffee beverage station. Ensure that all Nonfood Contact Surfaces are cleaned and sanitized with Bleach/ Chlorine solutions that have a concentration of 50 to 100 Parts Per Million (PPM), or with Quaternary Ammonium solutions with concentrations of 200 to 400 PPM. This shall prevent the growth of pathogenic microorganisms that can contaminate food. Ensure the following: 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Correct By: 04/28/2026 Continued on next page Retail Food Establishment Inspection Report Establishment Name: TOTAL SCORE CIRCLE K #2741097 88 Physical Address: 1303 CALLAGHAN RD City/State: SAN ANTONIO / TX Placard Issued: Yes License/Permit # 685495 Letter Grade Issued: B Correct by 04/28/2026 Inspector remarks * REMARKS * * A First Reinspection shall be required on or about FOURTEEN days (on or about 02/11/2026). The fee for the First Reinspection shall be $150.00. * Items to correct are as follows: - Violations 1 through 33 seen today (01/28/2026) * Failure to correct the critical violations by the First Reinspection/ Visit shall lead to an automatic Second Reinspection. It is in the establishment’s best interest to correct the critical violations before the first reinspection date. * ** Ensure that all walls, floors (floors in Walk-In Freezers and below the coffee beverage dispenser station), and ceilings are frequently cleaned and sanitized to prevent accumulation of food debris, trash, and other unidentifiable substances. This shall prevent pests being attracted to sources of fallen food and beverage debris. * * Ensure that the CURRENT Food Establishment Inspection Report, the CURRENT Food Permit/ License, and at least one Certified Food Manager certification (that is NOT expired) is posted in a conspicuous (clear view) location within the establishment for all clients to view. * * Ensure that the Food License is purchased before 01/30/2026. Please go down to 1901 S. Alamo St., San Antonio, TX 78204 to pay for the Food License (open Monday through Friday from 07:45 AM to 04:30 PM). Failure to purchase the food license before this date shall result in the Fiscal department charging a late fee of $100.00. If you have any questions, please email: f&[email protected] * * Please go online and download and print out the new Food Allergen poster REQUIRED by the Texas Department of State Health Services (DSHS). Every food service establishment must post a food allergy awareness poster in an area of the establishment that is regularly accessible to the establishment’s food service employees. The poster must include information about: Risks of an allergic reaction to a food allergen Symptoms of an allergic reaction A list of major food allergens, as determined by the FDA, and Appropriate responses for assisting an individual who is having an allergic reaction. Establishments MUST comply by September 01, 2024. * * Please purchase a "No Vaping" signage for the front door of the establishment. A City Ordinance has gone into effect at the beginning of January 2025 that requires all Food and Beverage establishment to have the signage posted. The signage must be posted on the entrance door or on a window near the door where customers may see it clearly. * Inspector: Marco Ramirez · Corrected on site: 0 · Repeat violations: 0
2025-02-20	92 A	District D, Sector 28 · 4 findings	—	—
Observations and corrective actions 18 Observed a spray bottle that contained a purple chemical that was labeled “Water”. The CFM later came by and removed the water label and place the correct name of the sanitizer. Ensure that all spray bottles and containers filled with chemicals or pesticides are labeled on the outside with the name of the chemical. Staff may use a dry-erase marker or a sticker label to indicate which chemical is inside. Ensure that the label is rewritten/ replaced once it becomes too faded or scratched out (unreadable). Ensure the following: 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled. 19 Observed that the metal pipe from the handwash sink and the white PVC pipe from the oven were going inside of a funneled floor drain. The inspector instructed the Certified Food Managers (CFM) to place a maintenance order to have the pipes cut, raised, or replaced so that they have one inch of air from the top rim of the funnel. Ensure that all kitchen plumbing maintains an air gap of at least one inch (1”) above the kitchen floor of the establishment or above a raised funneled drain. If the diameter of the pipe is larger than one inch, then the air gap is double the diameter (example: A kitchen pipe that has a diameter of two inches NEEDS an air gap of at least four inches above the kitchen floor). This shall prevent contamination of the plumbing lines in the event of a sewage backflow. This rule applies to restaurant grade hoses or plumbing that comes from appliances such as ice machines and cold holds. The pipes can be cut at an angle to ensure that the discarded water still flows into the floor drain. Ensure the following: 5-202.13 Backflow prevention, air gap. Correct By: 02/23/2025 Correct by 02/23/2025 42 Observed sticky red substances below one of the microwaves. Observed sticky substances on most of the cabinet handles under the soda and Froster dispensers. Observed sticky and dirty surfaces and edges inside of cabinets below the soda and Froster dispensers. Observed sticky and dirty countertops below the and behind the Soda and Froster dispensers. Ensure that all Nonfood Contact Surfaces are cleaned and sanitized with Bleach/ Chlorine solutions that have a concentration of 50 to 100 Parts Per Million (PPM), or with Quaternary Ammonium solutions with concentrations of 200 to 400 PPM. This shall prevent the growth of pathogenic microorganisms that can contaminate food. The staff should use sanitizer towels when cleaning off the sticky residue. Ensure the following: 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Correct By: 05/21/2025 Correct by 05/21/2025 47 Observed that the previous inspection report and at Least one Certified Food Manager (CFM) certification were NOT posted on a wall within the establishment where the public may view them. Ensure that the CURRENT Food Establishment Inspection Report, the CURRENT Food Permit/ License, and at least one Certified Food Manager certification (that is NOT expired) is posted in a conspicuous (clear view) location within the establishment for all clients to view. Ensure the following: 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicuous location. 8-304.11(K) Notification of the most recent inspection report is available upon request. Correct By: 05/21/2025 Correct by 05/21/2025 Inspector remarks * REMARKS * The establishment may use the corporate address as long as they stamp or write down the store identifying number with permanent marker (does NOT wipe off when it gets wet). Please have a copy of the State Manufacturing License stored in the same binder where the staff store the CFM and Food Handler certifications. To begin the process of getting a State Manufacturing License, please call: (512) 834-6626. Ensure that the maintenance order for the exit door is completed by the NEXT routine Food Establishment inspection. Currently there is daylight peering through the bottom of the doorframe. Ensure that all employee beverages have a secure lid/ cover and stored below Ready To Eat (RTE) and Time/ Temperature Control for Safety (TCS) beverages on a tray (tray catches liquids if the drink falls over). Employee beverages may also be stored in a drink holder rack that is added to a wall. Ensure personal food items are stored underneath RTE food items or beverages that are sold to clients. Personal food trays should have a form of cover, lid, or plastic wrapping. Ensure that all prepackaged food and beverages are stored at LEAST six inches (6”) above the floor. Storing food items and beverages above the kitchen floor shall prevent environmental contamination from insects, rodents, and sanitizer from mopping. This rule also applies to single-use items such as plastic plates, forks, spoons, and napkins. Inspector: Marco Ramirez · Corrected on site: 1 · Repeat violations: 0
2024-09-27	100 A	District D, Sector 28	—	—
Inspector remarks Please sign the inspection report. Reports are required to be posted in public view of the establishment. Inspector: Kobe Hights · Corrected on site: 0 · Repeat violations: 0
2023-12-15	94 A	District D, Sector 33 · 4 findings	—	—
Observations and corrective actions 2 Observed cold hold unit in center of the store at 48F and above. A work order was placed on the unit. 3-501.16(A)(2) Cold Hold (41°F/45°F or below). 42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Ensure the floor of the walk in cooler and kitchen prep area is thoroughly cleaned. Observed mold like substance residing in the ice machine. Ensure the ice machine is clean to sight and touch. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Ensure the soda lines are cleaned. Correct By: 03/14/2024 Correct by 03/14/2024 43 6-501.14(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Ensure that the vents are cleaned thoroughly. Correct By: 03/14/2024 Correct by 03/14/2024 47 8-304.11(K) Notification of the most recent inspection report is available upon request. Inspector remarks *REMARKS* POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS For any questions regarding this inspection report feel free to contact the city call center at 311. Ensure all violations listed in the report are corrected by the time of the next inspection. Inspector: Kamilla Tully · Corrected on site: 2 · Repeat violations: 3
2023-08-03	84 B	District D, Sector 33 · 12 findings	—	—
Observations and corrective actions 18 Observed chemicals stored next to chips and other food items in the dry good storage area. Ensure that chemicals are never stored next to food at all times. 7-201.11 Poisonous/toxic materials or chemicals stored properly. 21 Ensure a CFM is on duty at all hours of operation. 228.31(b) Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §2-101.11 and §2-102.12. 2-102.12(A) At least one certified food protection manager must be employed by each establishment. Correct By: 08/17/2023 Correct by 08/17/2023 22 228.31(d) Food Handler Training criteria. At time of inspection food handling employees did not all have current/ valid food handling training. Ensure all food handling employees have current/ valid training. Correct By: 08/17/2023 Correct by 08/17/2023 31 No hand soap was available at the front hand sink next to the prep area. Ensure all hand sinks are supplied with soap and paper towels at all times. 6-301.11 Hand washing cleanser, availability. Correct By: 08/17/2023 Correct by 08/17/2023 34 Observed harboring conditions inside the back prep area and a few live pests. Ensure professional pest control is implemented to eradicate the pests and all harboring conditions are eliminated. 6-501.111(B) Controlling pests. Check premises. 6-501.111(D) Controlling pests. Eliminating harborage conditions. Correct By: 11/05/2023 Correct by 11/05/2023 37 Observed food items on the floor throughout the establishment. Ensure all food items are 6" or more above the floor at all times. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. 42 Observed mold like substance residing in the ice machine. Ensure the ice machine is clean to sight and touch. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris Correct By: 11/05/2023 Correct by 11/05/2023 42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Ensure the floor of the walk in cooler and kitchen prep area is thoroughly cleaned. Correct By: 11/05/2023 Correct by 11/05/2023 43 6-501.14(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Ensure that the vents are cleaned thoroughly. Correct By: 11/05/2023 Correct by 11/05/2023 45 Observed personal items stored on top of boxes or food items and around the food prep area. Ensure all personal items are stored in a designated employee area only. 7-209.11 Other Personal Care Items, Storage. 46 Ensure to provide sanitary trash cans with a lid in the women's restrooms. 5-501.17 Toilet room receptacle, covered. Correct By: 11/05/2023 Correct by 11/05/2023 47 8-304.11(K) Notification of the most recent inspection report is available upon request. 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicious location. Correct By: 11/05/2023 Correct by 11/05/2023 Inspector remarks *REMARKS* POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS For any questions regarding this inspection report feel free to contact the city call center at 311. Ensure all violations listed in the report are corrected by the time of the next inspection. Inspector: Kamilla Tully · Corrected on site: 3 · Repeat violations: 3
2023-01-20	95 A	District D, Sector 33 · 3 findings	—	—
Observations and corrective actions 18 Observed chemicals stored next to chips in the dry good storage area. Ensure that chemicals are never stored next to food at all times. 7-201.11 Poisonous/toxic materials or chemicals stored properly. 42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Ensure the floor of the walk in cooler and kitchen prep area is thoroughly cleaned. Correct By: 04/22/2023 Correct by 04/22/2023 43 6-501.14(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Ensure that the vents are cleaned thoroughly. Correct By: 04/22/2023 Correct by 04/22/2023 Inspector remarks REMARKS * POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS * Placards are now issued to the establishment as part of the inspection process. It is VOLUNTARY to post the placards. For any questions regarding this inspection report feel free to contact the city call center at 311. *REMARKS* Ensure all food manager certificates are registered with the city. You will need to bring your certificate and complete an application with SAMHD located at 1901 S Alamo San Antonio, Texas 78204. The office is open Monday through Friday from 8:00 am to 4:00 pm. The fee for registration is $15.45. Must be completed by next routine inspection. For more information, please visit: http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training Inspector: Kamilla Tully · Corrected on site: 1 · Repeat violations: 1

Scoring: 90+ excellent · 80–89 needs improvement · under 80 failing. A low score will typically trigger a re-inspection within 10–30 days — that’s why some venues have multiple inspections close together. Matched to this venue by trade name and ZIP; if this is the wrong establishment, the city’s record may use a different business name.

Health

CIRCLE K #2741097

Inspection history