POMPEII ITALIAN GRILL

Inspected Jun 30, 2026 · San Antonio inspection · District C, Sector 19

A score of 98 is in the excellent range — typically clean operations with at most minor corrective notes.

Inspection history

San Antonio inspection · last 9

Date	Score	Inspection type	Critical	Result
2026-06-30	98 A	District C, Sector 19 · 4 findings	—	—
Observations and corrective actions 35 Observed employee beverages that were on top of food-contact surfaces. Ensure that employee drinks are stored below and away from food and food contact surfaces, and that employees do not drink or eat while working with/around food as per: 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco. 39 Observed keg stored in standing water. Observed soda gun stored in dirty holder. Ensure that these are stored in clean, dry places as per: 4-903.11(A)(1) Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored in a clean, dry location. 39 Observed shelves in walk-in cooler that were in disrepair. Ensure that shelves are repaired or replaced as per: 4-501.11 Good repair and proper adjustment.. 39 Observed ice machine that was accumulating debris. Ensure that ice machine is cleaned regularly as per: 4-602.11(E)(4) Surfaces of utensils and equipment contacting food that is not time/temperature control for safety shall be cleaned: in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers... absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Inspector: Philip Garza · Corrected on site: 2 · Repeat violations: 0
2025-12-12	98 A	District C, Sector 19 · 1 finding	—	—
Observations and corrective actions 28 Observed multiple containers of food that were stored in walk-in cooler that were not labeled with date prepared. Ensure that all containers of food when stored in walk-in cooler are stored with a label showing when it was prepared as per: 3-501.17(A) Date marking prepare on site RTE/ TCS food. Inspector: Philip Garza · Corrected on site: 1 · Repeat violations: 0
2025-06-27	98 A	District C, Sector 19 · 3 findings	—	—
Observations and corrective actions 39 Observed an ice machine that was accumulating debris. Ensure that all ice machines/bins are cleaned regularly as per: 4-602.11(E)(4) Surfaces of utensils and equipment contacting food that is not time/temperature control for safety shall be cleaned: in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers... at a frequency necessary to preclude accumulation of soil or mold. 39 Walk-in cooler had multiple walls/ceiling panels that were broken/in disrepair and allowing condensation to drip. Observed multiple gasket for refrigerator doors that were in disrepair. Ensure that these areas are repaired as per: 4-501.11 Good repair and proper adjustment.. 43 Observed multiple fans/vents in ceiling and in walk-in coolers that were accumulating debris. Ensure that these are cleaned regularly as per: 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. Inspector: Philip Garza · Corrected on site: 2 · Repeat violations: 1
2024-12-03	98 A	District C, Sector 19 · 2 findings	—	—
Observations and corrective actions 39 Observed soda nozzles that were accumulating debris. Observed ice machine that was accumulating debris. Ensure that these areas are cleaned regularly as per: 4-602.11(E)(4) Surfaces of utensils and equipment contacting food that is not time/temperature control for safety shall be cleaned: in equipment such as ice bins and beverage dispensing nozzles.. absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 42 Observed shelves which store cleaned utensils that was accumulating debris. Observed a knife rack that was accumulating debris. Ensure that this equipment is cleaned regularly and/or replaced if damaged as per: 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Inspector remarks REMINDERS Ensure that this report is posted publicly in establishment as well as the current food permit and ONE (1) Food manager certificate Ensure that all broken utensils are repaired/replaced/ Ensure that all sinks are caulked/sealed properly Ensure that all vents/fans are cleaned regularly Inspector: Philip Garza · Corrected on site: 2 · Repeat violations: 1
2024-04-23	99 A	District B, Sector 14 · 1 finding	—	—
Observations and corrective actions 39 CLEAN FREEZER STICKS OR PADDLES MUST BE STORED IN THE FREEZER, IN OR ON A CLEAN CONTAINER OR SURFACE ---------- 4-903.12(A) Cleaned and sanitized utensils (freezer sticks/paddles), storage criteria. ---------- CORRECTED Inspector remarks ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------- NEED TO REMOVE FOIL LINER FROM THE SMALL FILTER LOCATED AT END OF THE PREP AND COOKING AREA OF EXHAUST VENT HOOD -------------------------------------------------------------------------------------------------------------------------------------------------- --------------------------------------------------------------------------------------DISCUSSED HOW TO PROPERLY DATE MARK BULK FOODS IN WALK-IN COOLER ----------------------------------------------------------------------------------------------------------- -------------------------------------------------------------------------------------- FOOD INSPECTION TEMPERATURES HOT HOLDING FOODS ----- VEGETABLE SOUP IN THE COOK LINE STEAM TABLE = 158 DEGREES F. COLD HOLDING FOODS ----- CUTT CHICKEN BREAST IN COOK LINE COLD HOLD UNIT = 38 DEGREES F. QUESTIONS ABOUT REPORT ----- EMAIL ME AT [email protected] Inspector: William Hudson · Corrected on site: 1 · Repeat violations: 0
2023-12-05	99	District B, Sector 14 · 2 findings	—	—
Observations and corrective actions 39 SEVERAL PLASTIC ICE PADDLES USED TO HELP COOL DOWN HOT FOODS QUICKER, WERE SEEN STORED IN THE WALK-IN FREEZER, ON TOP OF CARDBOARD CASES ----- STORE IN A CLEAN CONTAINER, WRAPPED OR ON A CLEAN PROTECTED SHELF ---------- 3-304.12(E) utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a clean, protected location ---------- CORRECTED 39 DO NOT STORE SCOOPS IN STANDING WATER -- IF WATER IS USED IT MUST BE RUNNING WATER, ENOUGH TO REMOVE FOOD PARTICLES FROM UTENSIL OR IN ICE WATER, AT OR BELOW 41 DEGREES F. ---------- 3-304.12(D) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. ---------- CORRECTED Inspector remarks ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------- FOOD INSPECTION TEMPERATURES HOT HOLDING FOODS ----- MEATBALLS IN TOMATO SAUCE ON COOK LINE STEAM TABLE = 157 DEGREES F. COLD HOLDING FOODS ----- READY TO EAT PLATES OF GARDEN SALAD IN COLD HOLD FRIG IN KITCHEN = 40 DEGREES F. QUESTIONS ABOUT REPORT ----- EMAIL ME AT [email protected] Inspector: William Hudson · Corrected on site: 1 · Repeat violations: 0
2023-08-11	95 A	District B, Sector 14 · 5 findings	—	—
Observations and corrective actions 29 NEED TO PLACE THERMOMETERS IN THE FRONT AREA, NEAR DOORS, IN EACH COLD HOLDING UNIT, ALONG THE SERVER LINE AND COOK LINE - WHERE THEY ARE EASILY VISIBLE ---------- 4-203.12 Food thermometers--easily readable. ---------- CORRECTED 36 NEED TO STORE ALL WIPING CLOTH TOWELS, LOCATED IN THE PREP AND COOK LINE AREAS, IN A SANITIZING SOLUTION, WHEN BEING USED ---------- 3-304.14(B)(1) Cloths in-use for wiping between uses stored. ---------- CORRECTED 42 NEED TO CLEAN THE TWO EXHAUST VENT HOOD FILTERS LOCATED ABOVE THE GAS GRILL ON A MORE FREQUENT SCHEDULE ---------- 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. ---------- SHOW IMPROVEMENT AT THE NEXT ROUTINE INSPECTION 47 NEED TO DISPLAY YOUR CURRENT 2 PAGE PRINTED INSPECTION REPORT IN PUBLIC VIEW, WHERE ALL WORDING AND BOTH PAGES ARE VISIBLE --------------- OR --------------- PLACE VISIBLE SIGNAGE INFORMING THE INSPECTION REPORT IS AVAILABLE FOR REVIEW ---------- 8-304.11(K) Notification of the most recent inspection report is available upon request. ---------- CORRECTED 47 -------------------- NEED TO DISPLAY YOUR CURRENT CERTIFIED FOOD MANAGER CERTIFICATE, IN PUBLIC VIEW, FOR THE PERSON IN CHARGE OF FOOD SAFETY ---------- OR ---------- PLACE VISIBLE SIGNAGE INFORMING THE FOOD MANAGER CERTIFICATE IS AVAILABLE FOR REVIEW ---------- 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicious location. ---------- CORRECTED Inspector remarks ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------- QUESTIONS - DISCUSSION AND EDUCATION ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- 1. NEED TO MONITOR TEMPERATURE IN THE COLD HOLDING REFRIGERATOR DRAWERS UNDER THE COOK LINE GAS GRILL 3 OR 4 TIMES A DAY (AFTER EACH MEAL SERVICE) TO ENSURE IT IS WORKING PROPERLY ----- IT MAY NEED TO BE SERVICED ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ 2. HOW TO PROPERLY DATE MARK ALL BULK READY TO EAT FOODS WHEN STORED OVERNIGHT IN THE WALK-IN COOLERS (DATE OF PREP AND DISPOSAL DATE --- NOT TO EXCEED 7 DAYS) ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- 3. NEED TO PLACE A SHELF LINER (SUCH AS A THIN SHEET OF STAINLESS STEAL OR PLASTIC) ON THE WIRE SHELF THAT IS JUST ABOVE THE LOWEST SHELF - USED TO COOL CONTAINERS OF FOOD --- THIS IS LOCATED IN THE BACK FOOD PREP AREA -------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- FOOD INSPECTION TEMPERATURES HOT HOLDING FOODS ----- MEAT BALLS IN COOK LINE STEAM TABLE = 162 DEGREES F. COLD HOLDING FOODS ----- SLICED TOMATOES IN COOK LINE COLD HOLD UNIT = 40 DEGREES F. QUESTIONS ABOUT REPORT ----- EMAIL ME AT [email protected] Inspector: William Hudson · Corrected on site: 4 · Repeat violations: 0
2023-05-09	98 A	District B, Sector 14 · 2 findings	—	—
Observations and corrective actions 34 LIVE GNAT ACTIVITY OBSERVED IN AND AROUND THE BAR AREA ----- CHECK FLOOR UNDER EQUIPMENT AND FLOOR DRAINS FOR AREAS NEEDING TO BE CLEANED ----------6-501.111(B) Controlling pests. Check premises. ---------- CORRECT BY NEXT ROUTINE INSPECTION 45 NEED TO CLEAN THE FOUR DIRTY METAL EXHAUST VENT FILTERS LOCATED ABOVE THE GAS GRILL ALONG COOK LINE ---------- 6-501.12 Cleaning, frequency ---------- CORRECT BY THE NEXT ROUTINE INSPECTION Inspector remarks 1. NEED TO DISPLAY YOUR CURRENT SAN ANTONIO HEALTH DEPARTMENT 2 PAGE PRINTED INSPECTION REPORT, IN PUBLIC VIEW, WHERE ALL WORDING IS VISIBLE OR ACCESSIBLE TO THE PUBLIC ---------- OR ---------- PLACE VISIBLE SIGNAGE INFORMING THE REPORT IS AVAILABLE FOR REVIEW 2. UPDATE ANY EXPIRED FOOD MANAGER OR FOOD HANDLER CERTIFICATES FOR KITCHEN STAFF MEMBERS 3. MAKE SURE THE EMPLOYEE KITCHEN AREA RESTROOM HAND WASHING SINK IS SUPPLIED WITH DISPOSABLE PAPER TOWELS AT ALL TIMES 4. MAKE SURE ALL COLD HOLDING REACH-IN REFRIGERATORS HAVE A THERMOMETERS NEAR THE ACCESS DOORS TO MONITOR TEMPERATURE THROUGHOUT THE DAY FOOD INSPECTION TEMPERATURES HOT HOLDING FOODS ----- = DEGREES F. COLD HOLDING FOODS ----- = DEGREES F. CALL 210-207-0135 WITH QUESTIONS ABOUT THE REPORT Inspector: William Hudson · Corrected on site: 2 · Repeat violations: 0
2023-01-19	97 A	District B, Sector 14 · 3 findings	—	—
Observations and corrective actions 38 MUST FOLLOW MANUFACTURERS LABELING INSTRUCTIONS WHEN IT COMES TO PROPERLY THAWING THE "REDUCED OXYGEN PACKAGED" SALMON IN THE WALK-IN COOLER ----- OBSERVED PACKAGED SALMON THAWING IN THE WALK-IN COOLER WHILE IN ORIGINAL PACKAGING - (LABEL STATES TO REMOVE FROM PACKAGING IF THAWING IN A REFRIGERATOR) ----- CORRECTED 39 DO NOT STORE DIRTY KNIFES WITH CLEAN KNIFES ON THE MAGNET WALL HANGER LOCATED IN THE BACK PREP AREA OF KITCHEN ----- SEVERAL DIRTY KNIFES OBSERVED HUNG WITH CLEAN ONES ON MAGNET WALL HANGER (KNIFES WERE NOT CLEANED PROPERLY BEFORE HANGING WITH CLEAN KNIFES) ----- CORRECTED 42 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. ----- NEED TO WIPE DOWN AND CLEAN UPPER AREA OF ICE MACHINE (AREA TO CLEAN IS LOCATED INSIDE THE UNIT AND ABOVE THE READY TO EAT ICE HOLDING BIN) ----- WILL LOOK FOR CORRECTIVE ACTION AT THE NEXT ROUTINE INSPECTION Inspector remarks DISCUSSION WITH MANAGER - (GLORIA) ------------------------------ 1. NEED TO DISPLAY A COPY OF YOUR CURRENT FOOD MANAGER CERTIFICATE FOR THE PERSON IN CHARGE OF FOOD SAFETY, IN PUBLIC VIEW ----- OR ----- PLACE VISIBLE SIGNAGE INFORING THE FOOD MANAGER IS AVAILABLE FOR REVIEW ------------------------------ 2. NEED TO HAVE A WORKING THERMOMETER INSIDE THE WALK-IN COOLER UNIT ----- CORRECTED --------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- INSPECTION ---------- COLD HOLDING FOODS AT THE COOK GRILL LINE ----- CUT ONIONS = 40 DEGREES F ----- CUT TOMATOES = 39 DEGREES F Inspector: William Hudson · Corrected on site: 3 · 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

POMPEII ITALIAN GRILL

Inspection history