CAMILA'S MEXICAN RESTAURANT

21510 BLANCO RD, TX 78258 · facility #4288829

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Latest

Best ever

100

Worst ever

Avg score

94.9

Inspections

Source: BoozeReports.com provides Texas bar, restaurant, and alcohol-permit intelligence — including mixed beverage sales, license details, compliance signals, violations, ownership, and estimated business value. This page covers CAMILA'S MEXICAN RESTAURANT health-inspection history: CAMILA'S MEXICAN RESTAURANT at 21510 BLANCO RD, San Antonio — full Texas health-inspection score history with dates, inspection types, and trend. Sourced from local health-department records and refreshed weekly.

Score history

Inspection date	Score	Inspection type
Jan 20, 2026	94 A	District B, Sector 15 · 3 findings
Observations and corrective actions 2 Multiple reach in coolers at temperatures above 41 degrees. TCS foods from 46-49 degrees F. Discontinue use of cold holds if unable to keep TCS foods at 41 degrees or less during normal use. 3-501.16(A)(2) Cold Hold (41°F/45°F or below). 3-501.16(A)(2) 33 No detectible level of sanitizer at dish machine in use. Chemical container changed. 4-204.117(A) Ware washing machines, automatic dispensing of detergents and sanitizers. 4-204.117(A) 37 Foods stored on floor. Ensure all foods are stored at least 6 inches off the floor 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. 3-305.11(A)(3) Inspector remarks -Spray nozzles at warewashing sinks are hanging below floor level of sinks. Adjustments to be made to ensure hose length is shortened. Inspector: Kacie Patrick · Corrected on site: 3 · Repeat violations: 2
Jul 28, 2025	88 B	District B, Sector 15 · 6 findings
Observations and corrective actions 2 Multiple reach in coolers at temperatures above 41 degrees. TCS foods from 46-51 degrees F. 3-501.16(A)(2) Cold Hold (41°F/45°F or below). 3-501.16(A)(2) 10 Dishes being washed and rinsed and placed on shelf to dry without sanitizing. No sanitizer prepared at warewashing sink in use. Ensure three compartment sink is set up properly (wash, rinse, sanitize) 4-702.11 Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. 4-702.11 28 -Date labels exceeding 7 days. Ensure day food is prepared/thawed/opened counts as day 1. 29 Ensure all cold hold units have accurate thermometers near the door where warmest and easily readable. 37 Foods stored on floor. Store all foods at least 6 inches off the floor 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Correct By: 10/26/2025 3-305.11(A)(3) · Correct by 10/26/2025 41 Label bulk containers of flour. Correct By: 10/26/2025 · Correct by 10/26/2025 Inspector remarks - Inspector: Kacie Patrick · Corrected on site: 4 · Repeat violations: 0
Aug 07, 2024	99 A	District B, Sector 10 · 1 finding
Observations and corrective actions 37 Ensure all foods are stored at least 6 inches off the floor. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Correct By: 11/05/2024 3-305.11(A)(3) · Correct by 11/05/2024 Inspector: Kacie Patrick · Corrected on site: 0 · Repeat violations: 0
Apr 25, 2024	91 A	District B, Sector 10 · 4 findings
Observations and corrective actions 1 Guisada made yesterday at 45-46 degrees F. Ensure cooling foods are rapidly cooled to 1 degrees F within 6 hours. 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F. 3-501.14(A)(2) 14 Ensure gloves are removed and hands are washed when changing tasks ex: when switching from handling raw meats to ready to eat foods Correct By: 04/28/2024 · Correct by 04/28/2024 27 Cooling foods covered and stacked did not reach 41 degrees within 6 hours. Ensure rapid cooling techniques are used. Use food thermometer to ensure internal temperature of food reached 41 degrees F. 3-501.15(A) Cooling method, criteria. Correct By: 05/05/2024 3-501.15(A) · Correct by 05/05/2024 39 Inside of ice machine in need of cleaning Correct By: 07/24/2024 · Correct by 07/24/2024 Inspector remarks *Prepared foods are being cooked, cooled, and transported to other locations. Ensure foods are properly cooled and temperature log is kept for transported foods. Inspector: Kacie Patrick · Corrected on site: 1 · Repeat violations: 0
Dec 19, 2023	97 A	District B, Sector 10 · 1 finding
Observations and corrective actions 9 Raw ground beef burger patties stored in same container with ready to eat ham slices. 3-302.11(A)(2)(b) Food protected cross contamination arrange each type food in equipment so cross is prevented. 3-302.11(A)(2) Inspector: Kacie Patrick · Corrected on site: 1 · Repeat violations: 0
Sep 12, 2023	95 A	District B, Sector 10 · 5 findings
Observations and corrective actions 31 Knife and whole uncut vegetables in handsink. Do not use handsink for any other purpose but handwashing. Store knives and foods only on clean, sanitized surfaces. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. Correct By: 09/22/2023 5-205.11 · Correct by 09/22/2023 31 Restroom self metered faucets not providing water for at least 15 seconds between manual activations. 5.202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Correct By: 09/22/2023 · Correct by 09/22/2023 36 Wet in use wiping cloths left on cutting boards and work surfaces between uses. Store wet wiping cloths in sanitizing solution between uses. 3-304.14(B)(1) Cloths in-use for wiping between uses stored. Correct By: 12/11/2023 3-304.14(B)(1) · Correct by 12/11/2023 37 Food containers being stored on floor. Store all foods and single service items/utensils at least 6 inches off the floor. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Correct By: 12/11/2023 3-305.11(A)(3) · Correct by 12/11/2023 39 Cutting boards stained and heavily scored. Ensure cutting surfaces are smooth easily cleanable. 4-501.12 Cutting surfaces.. Correct By: 12/11/2023 4-501.12 · Correct by 12/11/2023 Inspector: Kacie Patrick · Corrected on site: 0 · Repeat violations: 0
May 18, 2023	100 A	District B, Sector 10
Inspector remarks -Continue working on when to wash hands/change gloves. Ensure wiping cloths go into sanitizer buckets between uses. Inspector: Kacie Patrick · Corrected on site: 0 · Repeat violations: 0

Score grading: 90+ excellent, 80–89 needs improvement, under 80 failing. Inspection types include routine, re-inspection (a re-visit after a low score), and pre-opening inspections. Inspectors check temperature controls, hand-washing, surface sanitation, employee health, food protection from contamination, and proper handling of leftovers. A low score will typically trigger a re-inspection within 10–30 days.