HALFTIME PIZZA

Inspected Aug 18, 2026 · San Antonio inspection · District D, Sector 29

A score of 96 is in the excellent range — typically clean operations with at most minor corrective notes.

Inspection history

San Antonio inspection · last 12

Date	Score	Inspection type	Critical	Result
2026-08-18	96 A	District D, Sector 29 · 2 findings	—	—
Observations and corrective actions 10 Observed: Bar dishwasher at 0ppm during inspection. Ensure dishwasher sanitizer is operating between 50-100ppm, as per...4-501.114(A) Chlorine sanitizing solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart. (CORRECTED ON SITE) 35 Observed: An open drink in the work area. Ensure all employee drinks are in a non-spillable container to prevent contamination, as per...2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco. Inspector remarks FOOD LICENSE IS VALID UNTIL 9/2026. ITEMS FOR CORRECTION: * WALL NEAR MOP SINK EXPOSED AND SHALL HAVE AN ACCESSIBLE PANEL TO GAIN ENTRY INTO THE WALL/PLUMBING AREA. * USE PROPER BAG TO STORE FOOD ITEMS - CLEAR OR WHITE BAGS CAN BE USED FOR FOOD STORAGE. * RE-CAULK HAND SINK IN THE WOMEN'S RESTROOM TO THE WALL. * * POST A "NO SMOKING/VAPING" SING AT FRONT DOOR. YOU CAN DOWNLOAD THE SMOKING ORDINANCE SIGN AT: https://www.sa.gov/Directory/Departments/SAMHD/Healthy-Living/Tobacco-Vaping/Smoking-Vaping-Ordinance Placards are issued to the establishment as part of the inspection process. It is OPTIONAL to post the placards, but it is REQUIRED to post the most recent graded inspection report in view to the public. For any questions regarding this inspection report, contact the Health Dept. at (210)207-0135 or the City call center at 311. Inspector: Valerie Suarez · Corrected on site: 2 · Repeat violations: 0
2026-03-13	88 B	District D, Sector 29 · 8 findings	—	—
Observations and corrective actions 14 2-301.14 When to wash. Observed employee prepare food without washing their hands prior to donning gloves. Ensure proper hand washing practices are followed at all times. 28 Observed multiple food items in the cold hold that had dates labels in February/January. Refrigerated, ready-to-eat potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7) 3-501.17(A) Date marking prepare on site RTE/ TCS food. 29 Proper test strips unable to be provided. 4-302.14 Sanitizing solutions, testing devices. Ensure the proper test strips are supplied and are not expired. Correct By: 03/25/2026 Correct by 03/25/2026 31 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. Observed hand sink occupied with items inside it. Ensure the hand sink is used for hand washing purposes only at all times. 35 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco. Ensure personal drinks are stored in a designated employee area at all times and never on food prep areas. 35 2-402.11 Hair Restraints effective. Ensure a hat or hair net is worn at all times during food preparation. Correct By: 06/13/2026 Correct by 06/13/2026 45 6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. -Ensure no raw wood is exposed in the kitchen or dining area (all raw wood must be sealed properly). Correct By: 06/13/2026 Correct by 06/13/2026 47 8-304.11(A) Permit posted. Ensure the most recent FY 2026 permit is posted to consumers. Correct By: 06/13/2026 Correct by 06/13/2026 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. Observed no food manager on duty during the beginning of the inspection. Ensure a food manager 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. Inspector: Kamilla Tully · Corrected on site: 3 · Repeat violations: 0
2026-02-26	92 A	District D, Sector 29 · 5 findings	—	—
Observations and corrective actions 7 Observed ice bagged in the establishment with the word ICE on the bag. Ensure all ice bagged in the establishment is correctly labeled with the establishment name and correct address. 3-201.11( C) Packaged food shall be labeled as specified in law. Manufacturer Label for ice bags is required. Correct By: 03/01/2026 Correct by 03/01/2026 31 Observed hand washing sink in the back room with the hot water turned off and hand sink in the front area with the hot water turned off. Ensure all hand sinks reach the minimum required temperature of 100F at all times. 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: 03/08/2026 Correct by 03/08/2026 37 ENSURE ALL BEVERAGES ARE OFF THE GROUND AT LEAST 6 INCHES IN THE STORAGE ROOM/ COOLER. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Correct By: 05/27/2026 Correct by 05/27/2026 43 Observed heavy build up of dust and debris on the vents in the walk in cooler. Ensure all vents are clean to sight and touch. 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. Correct By: 05/27/2026 Correct by 05/27/2026 47 8-304.11(K) Notification of the most recent inspection report is available upon request. Correct By: 05/27/2026 Correct by 05/27/2026 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. Any establishment that receives a critical violation on their routine food establishment inspection will be assessed a re-inspection fee based on the table below: 1st Re-inspection $103, 2nd Re-inspection $118.45, 3rd Re-inspection $128.75 and 4th Re-inspection $154.50. You may wish to correct all violations by the first Re-inspection to avoid further charges. A reinspection will occur 1 week from today on Friday March 6, 2026 and a fee of $103.00 will be charged to your account. Ensure all violations listed in the report are corrected by the time of the reinspection. Inspector: Kamilla Tully · Corrected on site: 0 · Repeat violations: 1
2026-02-26	99 A	District D, Sector 29 · 1 finding	—	—
Observations and corrective actions 43 Observed heavy build up of dust and debris on the vents in the walk in cooler. Ensure all vents are clean to sight and touch. 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. Correct By: 05/27/2026 Correct by 05/27/2026 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. Ensure a food manager certification is readily available at all times. Inspector: Kamilla Tully · Corrected on site: 0 · Repeat violations: 0
2025-09-08	90 A	District D, Sector 29 · 5 findings	—	—
Observations and corrective actions 2 3-501.16(A)(2) Cold Hold (41°F/45°F or below). Cold hold units were at 55F. Ensure all cold hold TCS food items are kept at 41F and below at all times. Correct By: 09/11/2025 Correct by 09/11/2025 10 4-703.11(C)(2) After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 seconds for a CHLORINE SOLUTION of 50 mg/L. 4-501.114(F) Chemical sanitizer generated on-site, criteria. Ensure the dish machine is properly calibrated/fixed to ensure the dishes are sanitized at a concentration of 50-100ppm. Correct By: 09/11/2025 Correct by 09/11/2025 29 Observed expired sanitizing test strips. 4-302.14 Sanitizing solutions, testing devices. Ensure the proper test strips are supplied and are not expired. Correct By: 09/18/2025 Correct by 09/18/2025 39 4-501.11 Good repair and proper adjustment.. Ensure the gaskets on the cold hold units are replaced. Correct By: 12/07/2025 Correct by 12/07/2025 45 6-501.12 Cleaning, frequency and RESTRICTIONs.. Ensure a thorough cleaning of the establishment is conducted. Correct By: 12/07/2025 Correct by 12/07/2025 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: 0 · Repeat violations: 0
2025-01-30	98 A	District D, Sector 29 · 1 finding	—	—
Observations and corrective actions 31 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. 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. Ensure the hot water is always 100F or higher for the hand sink and mop sink. Inspector: Kamilla Tully · Corrected on site: 1 · Repeat violations: 0
2025-01-30	95 A	District D, Sector 29 · 2 findings	—	—
Observations and corrective actions 10 4-703.11(C)(2) After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 seconds for a CHLORINE SOLUTION of 50 mg/L. 4-501.114(F) Chemical sanitizer generated on-site, criteria. Ensure the dish machine is properly calibrated/fixed to ensure the dishes are sanitized at a concentration of 50-100ppm. Correct By: 02/03/2025 Correct by 02/03/2025 31 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. Ensure the hand sink reaches the minimum required temperature of 100F at all times. Correct By: 02/10/2025 Correct by 02/10/2025 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. Any establishment that receives a critical violation on their routine food establishment inspection will be assessed a re-inspection fee based on the table below: 1st Re-inspection $103, 2nd Re-inspection $118.45, 3rd Re-inspection $128.75 and 4th Re-inspection $154.50. You may wish to correct all violations by the first Re-inspection to avoid further charges. A reinspection will occur on Tuesday February 4, 2025 and a fee of $103.00 will be charged to your account. ENSURE THE CORRECT TEST STRIPS ARE PROVIDED FOR THE SANITIZER SOLUTION and are not expired. Inspector: Kamilla Tully · Corrected on site: 0 · Repeat violations: 0
2024-09-12	97 A	District D, Sector 29 · 4 findings	—	—
Observations and corrective actions 42 ENSURE TO WIPE DUST OFF FANS IN KITCHEN. 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: 12/11/2024 Correct by 12/11/2024 42 CLEAN OUT TIGHT SPACES/CORNER OF THE DISHMACHINE. Correct By: 12/11/2024 Correct by 12/11/2024 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. Correct By: 12/11/2024 Correct by 12/11/2024 45 CLEAN FLOORING UNDER DISH MACHINE; ENSURE WALLS AND BASEBOARDS ARE IN GOOD CONDITION. Correct By: 12/11/2024 Correct by 12/11/2024 Inspector remarks POST GRADED INSPECTION REPORT IN PUBLIC VIEW Please Sign Paper Copy and Post *Ensure both pages of this report are displayed in view of the public. You can find more information at http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training.aspx For ANSI approved courses, you can find information at https://www.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing.aspx?prgID=237,238&statusID=4. *If you have any questions or concerns about your inspection today, please contact the Health Department Duty Supervisor at 210-207-0135. Inspector: Cicily Martinez · Corrected on site: 0 · Repeat violations: 0
2024-07-15	91 A	District A, Sector 5 · 4 findings	—	—
Observations and corrective actions 1 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F. COOKED CHICKEN NOT COOLED TO 41F WITHIN 6 HRS. COOKED CHICKEN STACKED TOO HIGH IN RIC. FOODS DISCARDED. Correct By: 07/18/2024 Correct by 07/18/2024 9 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. Eggs stored over vegetables in refrigerator. Correct By: 07/18/2024 Correct by 07/18/2024 21 2-102.12(A) At least one certified food protection manager must be employed by each establishment.AT TIME OF INSPECTION FOOD MANAGER WAS NOT AVAILABLE. Correct By: 07/25/2024 Correct by 07/25/2024 39 OBSERVED UTENSILS HANGING OFF OF SIDE OF HANDSINK AND IN A CONTAINER OF STANDING WATER. PLACE SERVING UTENSILS IN HOT WATER OVER 135F OR IN CONTAINER OF COOKED FOOD OR IN OR ON A CLEAN DRY SURFACE. Inspector remarks POST GRADED INSPECTION REPORT IN PUBLIC VIEW Please Sign Paper Copy and Post *Ensure both pages of this report are displayed in view of the public. You can find more information at http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training.aspx For ANSI approved courses, you can find information at https://www.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing.aspx?prgID=237,238&statusID=4. *If you have any questions or concerns about your inspection today, please contact the Health Department Duty Supervisor at 210-207-0135. Inspector: Cicily Martinez · Corrected on site: 1 · Repeat violations: 2
2024-04-24	97 A	District A, Sector 5 · 1 finding	—	—
Observations and corrective actions 10 4-601.11(A) Food-contact surfaces clean to sight and touch. CLEAN AND SANITIZE INSIDE TOP SURFACE AND ATTACHMENTS OF ICE MACHINE. Correct By: 04/27/2024 Correct by 04/27/2024 Inspector remarks POST GRADED INSPECTION REPORT IN PUBLIC VIEW Please Sign Paper Copy and Post *Ensure both pages of this report are displayed in view of the public. You can find more information at http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training.aspx For ANSI approved courses, you can find information at https://www.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing.aspx?prgID=237,238&statusID=4. *If you have any questions or concerns about your inspection today, please contact the Health Department Duty Supervisor at 210-207-0135. Inspector: Cicily Martinez · Corrected on site: 0 · Repeat violations: 0
2024-04-12	92 A	District A, Sector 5 · 4 findings	—	—
Observations and corrective actions 9 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. Observed shelled eggs and raw chicken not stored correctly in reachin cooler. 21 228.221(a)(4)(A) Certified Food Protection Manager Certification. CFM not on site at time of inspection. A Certified Food Manager must be present and available during all times. Correct By: 04/22/2024 Correct by 04/22/2024 22 228.31(d) Food Handler Training criteria. Staff must have Food Handlers certification. Correct By: 04/22/2024 Correct by 04/22/2024 34 6-202.13 Insect control devices, design and installation. OBSERVED FLIES IN THE ESTABLISHMENT AROUND THE COOKED FOODS. INVESTIGATE AND CORRECT. ENSURE ANY INSECT DEVICES TO ELIMINATE ACTIVITY BE PLACED AWAY FROM FOOD PREPARATION. Correct By: 07/11/2024 Correct by 07/11/2024 Inspector remarks COURTESY: ENSURE ALL FOOD HANDLERS ENGAGING IN OPEN FOOD HANDLING WEAR EFFECTIVE HAIR RESTRAINTS. POST GRADED INSPECTION REPORT IN PUBLIC VIEW Please Sign Paper Copy and Post *Ensure both pages of this report are displayed in view of the public. You can find more information at http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training.aspx For ANSI approved courses, you can find information at https://www.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing.aspx?prgID=237,238&statusID=4. *If you have any questions or concerns about your inspection today, please contact the Health Department Duty Supervisor at 210-207-0135. Inspector: Cicily Martinez · Corrected on site: 1 · Repeat violations: 0
2023-08-14	100 A	District A, Sector 5	—	—
Inspector remarks POST IN PUBLIC VIEW Please Sign Paper Copy and Post *Ensure both pages of this report are displayed in view of the public. You can find more information at http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training.aspx For ANSI approved courses, you can find information at https://www.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing.aspx?prgID=237,238&statusID=4. *If you have any questions or concerns about your inspection today, please contact the Health Department Duty Supervisor at 210-207-0135. Inspector: Cicily Martinez · Corrected on site: 0 · Repeat violations: 0

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

HALFTIME PIZZA

Inspection history