EL GUACAMOLE MEXICAN GRILL #3

645 CHALMERS AV, TX 78214 · facility #4297003

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88.1

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 EL GUACAMOLE MEXICAN GRILL #3 health-inspection history: EL GUACAMOLE MEXICAN GRILL #3 at 645 CHALMERS AV, 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
Mar 27, 2026	89 A	District D, Sector 25 · 6 findings
Observations and corrective actions 15 Ready to eat food may not be handled with bare hands. Ready to eat food includes tortillas and garnish such as lettuce, tomatoes etc. 3-301.11(B) Bare hands contact with ready-to-eat foods. Correct By: 03/30/2026 3-301.11(B) · Correct by 03/30/2026 21 Observed no food manager on duty during the time 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." Correct By: 04/06/2026 2-101.11, 2-102.12 · Correct by 04/06/2026 28 Use By Dates: 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. Correct By: 04/06/2026 3-501.17(A) · Correct by 04/06/2026 31 Drive thru area does not have hand sink to operate. Use of prepping in drive thru area may resume once hand sink has been installed. 5-204.11 Hand washing facilities. A hand washing facility shall be located: to allow convenient use by employees in food preparation, food dispensing, and ware washing areas; and in, or immediately adjacent to. Correct By: 04/06/2026 5-204.11 · Correct by 04/06/2026 34 Observed small germen roaches. Get with pest control to treat for pest. Recommend deep cleaning before pest control comes out to help with effectiveness of treatment. Move equipment so pest controller for more thorough. 6-501.111(B) Controlling pests. Check premises. Correct By: 06/25/2026 6-501.111(B) · Correct by 06/25/2026 45 Clean behind and under equipment. Correct By: 06/25/2026 · Correct by 06/25/2026 Inspector remarks *Report printed for signature. Sign printed copy. * POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS *** -Cooling must be done in 6 hours 2 hours for cooling outside 135-70 and and 4 in cooler 70-41. - Ensure food is covered and protected inside and outside of cooler. - Egg for breading needs to be discarded after use or kept cold. - Dripping water in walk-in needs to be resolved. A REINSPECTION WILL OCCUR ON/OR AFTER) 4/1026, AT THIS TIME A RE-INSPECTION FEE OF $150 DOLLARS MAY BE CHARGED PLEASE ENSURE THE FOLLOWING ITEMS ARE CORRECTED BY THE TIME OF YOUR NEXT INSPECTION: - Certified food manager present and certificate posted - Hand sink installed for drive thru area, or all equipment removed or not set up for use. - Pest issue treatment. - Back-up from floor drained resolved. - Proper cooling procedures - Dates on food. Inspector: Alieta Pinguelo · Corrected on site: 0 · Repeat violations: 0
Jan 13, 2026	85 B	District D, Sector 25 · 12 findings
Observations and corrective actions 14 When to Wash. Food employees shall clean their hands and exposed portions of their arms as specified under subsection (b) immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single- service and single-use articles P [14] and: (1) after touching bare human body parts other than clean hands and clean, exposed portions of arms; P [14] (2) after using the toilet room; P [14] (3) after caring for or handling service animals or aquatic animals as specified in §228.44(2); P [14] (4) except as specified in §228.42(b) after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P [14] (5) after handling soiled equipment or utensils; P [14] (6) during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P [14] (7) when switching between working with raw food and working with ready-to-eat food; P [14] (8) before donning gloves to initiate a task that involves working with food; P [14] and (9) after engaging in other activities that contaminate the hands. 2-301.14 When to wash. Correct By: 01/16/2026 2-301.14 · Correct by 01/16/2026 28 All food items are to be date marked if stored longer than 24 hours. Prep and discard dates needed, Day 1 starts when food was prepared/cooked, add 6 days for discard date. 3-501.17(A) Date marking prepare on site RTE/ TCS food. Correct By: 01/23/2026 3-501.17(A) · Correct by 01/23/2026 31 Hand sink needed in space used for drive thru tacos in order to continue with food prep in space. 5-203.11 Hand washing facilities. a number of hand washing lavatories necessary for their convenient use by employees in areas, and not fewer than the number of hand washing lavatories required by the Plumbing Code shall be provided. 5-204.11 Hand washing facilities. A hand washing facility shall be located: to allow convenient use by employees in food preparation, food dispensing, and ware washing areas; and in, or immediately adjacent to, toilet rooms. Correct By: 01/23/2026 5-203.11, 5-204.11 · Correct by 01/23/2026 32 Observed, melted containers as well as chipped plates and cups. Ensure utensils, plate, cups are removed as they become damaged and are in good repair. 228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair. Correct By: 01/23/2026 · Correct by 01/23/2026 35 Designate space for employee food and drinks inside and outside of cooler and ensure designated space is observed. Drinks should have straws and lids and kept below food prep areas not on or above. 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco. Correct By: 04/13/2026 2-401.11 · Correct by 04/13/2026 37 Store pots, pans and dishes upside down to prevent environmental contamination. Correct By: 04/13/2026 · Correct by 04/13/2026 39 All pots stored on wire rack to be inverted. 4-903.11(B)(2) Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored covered or inverted. Correct By: 04/13/2026 4-903.11(B)(2) · Correct by 04/13/2026 39 Do not use cups as scoops. 3-304.12(B) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not time/temperature controlled for safety with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon Correct By: 04/13/2026 3-304.12(B) · Correct by 04/13/2026 42 Door handles for equipment must be cleaned. 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: 04/13/2026 4-601.11(C) · Correct by 04/13/2026 45 Repairs needed for floors and walls. 6-501.11 Repairing. The physical facilities shall be maintained in good repair. Correct By: 04/13/2026 6-501.11 · Correct by 04/13/2026 45 Clean behind and under equipment. Floor color not visible in some corners. Correct By: 04/13/2026 · Correct by 04/13/2026 47 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicuous location. Correct By: 04/13/2026 · Correct by 04/13/2026 Inspector remarks *Report printed for signature. Sign printed copy. * POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS *** A re-inspection will take place on or after 2/16/25 and a fee of $150 will be charged at this time. Ensure all violations are corrected and hand sink has been installed in drive thru prep area. Recommend installing hand sink for waiters station as well. Inspector: Alieta Pinguelo · Corrected on site: 0 · Repeat violations: 0
Jan 31, 2025	89 B	District D, Sector 25 · 7 findings
Observations and corrective actions 9 Observed food containers stacked inside of each other and containers without lids. Store food in manner that prevents cross contamination. Correct By: 02/06/2025 · Correct by 02/06/2025 18 Ensure sanitizer solution is within proper range and chemicals are used accordingly. 7-202.12(A) Poisonous/toxic materials or chemicals used properly. Correct By: 02/06/2025 7-202.12(A) · Correct by 02/06/2025 35 Designate space for employee food and drinks inside and outside of cooler. 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco. Correct By: 05/04/2025 2-401.11 · Correct by 05/04/2025 37 Store pots, pans and dishes upside down to prevent environmental contamination. Correct By: 05/04/2025 · Correct by 05/04/2025 39 Observed bowls in food used as scoops. Ensure all scoops have handles and are kept above food level. Correct By: 05/04/2025 · Correct by 05/04/2025 45 Clean behind and under equipment. Floor color not visible in some corners. Correct By: 05/04/2025 · Correct by 05/04/2025 46 5-501.17 Toilet room receptacle, covered. Correct By: 05/04/2025 5-501.17 · Correct by 05/04/2025 Inspector remarks *** SIGN PRINTED COPY & POST IN PLAIN PUBLIC VIEW****Ensure ALL pages of this report are displayed in a place conspicuous to the public. Post most current permit. Inspector: Alieta Pinguelo · Corrected on site: 0 · Repeat violations: 0
Nov 13, 2023	92 A	District C, Sector 23 · 4 findings
Observations and corrective actions 1 Observed menudo at 47 degrees F, chorizo and carne guisada at 44/45 degrees F. Ensure that all cooling is being performed properly with time and temperature controls taking place. Ensure to store foods once temperatures reach 41 degrees F and below. 9 Uncovered container of raw fish in water was being stored above uncovered container of ready to eat salsa. Ensure that all raw foods are stored aware and/or below ready to eat foods. 37 Ensure to cover all foods being stored in coolers at all times. Ensure that all food packages in walk in cooler are stored 6 inches or more off floor. 45 Ensure to fill in any missing tiles/pieces. Floors should be smooth, easily cleanable, and non absorbent. Correct By: 02/11/2024 · Correct by 02/11/2024 Inspector: MICHELLE MORENO · Corrected on site: 3 · Repeat violations: 0
Sep 12, 2023	86 B	District C, Sector 23 · 7 findings
Observations and corrective actions 1 Refried beans that were prepared yesterday around 1pm, were at 55 degrees F, in walk in cooler. Employee explained she left them out to cool, but was not sure what the other employee recorded for temperatures. Ensure that cooling procedures follow these steps: Once food is removed from heat, and reaches 135 degrees F, cooling procedures begin. Food has 2 hours to cool from 135 to 70 degrees. Food then has 4 hours maximum to cool from 70 to 41 degrees F. Once foods reach 41 degrees F, foods can be stored away. All other foods were cooled properly, and beans were discarded. 10 Ice machine panels and side interior walls should be cleaned to remove buildup. 18 Bleach water solutions at drinks stations and cashier station were too high in concentration. Ensure that bleach water is maintained at a concentration of 50-100ppm. 32 Metal shelves where boxes of soda syrups for fountain drink dispenser (both at dining area and cashier area) are corroded and rusty, as well as coming apart from original texture. Ensure that such surfaces are repaired and sealed and that surfaces are smooth, easily cleanable, and non absorbent. Correct By: 09/22/2023 · Correct by 09/22/2023 34 Observed about 5 live roaches (medium and small) under trays of clean mugs, and coffee pots. Ensure that the tables where these items are stored, are repaired as noted above, to be smooth, easily cleanable, and non absorbent. Ensure to have proper pest control treatment. Establishment will have 8 hours to correct issue, and if issue is not resolved at that time, closure of establishment could take place. Provide proof of pest control treatment. Correct By: 12/11/2023 · Correct by 12/11/2023 38 Observed box of raw chicken that was thawing at room temperature but was already reading at 51 degrees F. Ensure that thawing is only done in the following manners: 1. under running room temperature water 2 in microwave immediately before cooking 3. in refrigeration overnight, maintaining 41 degrees F and belwo. 45 Observed uncovered personal drink and cell phone on preparation table where foods were being prepared. Observed purses along areas where food and single service items are being stored. Ensure that all personal items are stored in a designated area away from food and food contact surfaces. Inspector remarks A 1st Reinspection will occur in 48 hours to ensure pest issue has been corrected. If roach activity is still evident at that time, closure could occur for establishment. Ensure no evidence is visible at that time. Ensure to correct all other items pending, to avoid a 2nd Reinspection. Call inspector at 210-355-2181 for any questions regarding today's inspection. Inspector: MICHELLE MORENO · Corrected on site: 5 · Repeat violations: 2
May 16, 2023	87 B	District C, Sector 23 · 8 findings
Observations and corrective actions 1 Foods prepared day prior were not at proper cold holding temperatures. Ensure to follow the following procedure to ensure proper cooling is conducted: Once food is removed from cooking and reaches 135 degrees F, food is allotted 2 hours maximum to cool from 135 to 70 degrees F. Once food reaches 70 degrees food is then allotted 4 hours maximum to cool from 70 to 41 degrees F. Food should not be covered or packaged until at 41 degrees to be stored properly. Chicken was discarded by owner. 6 Rolled enchiladas are stored at room temperature for lunch rush. Employee stated they are held off temperature to reheat when ordered, for less than 4 hours. Ensure to keep a log showing time as a control to avoid issues in future. 15 Observed employee using bare hands to prepare ready to eat foods. Spoke with owner and presented the following options establishment can use when preparing ready to eat foods. 1. If establishment prefers to use gloves, ensure that gloves are switched out each time a task is changed. Hand washing should be conducted prior to donning a new pair of gloves. 2. If establishment would prefer to use bare hands the following items should be completed on handout left with establishment: 1. dictate 2 barriers that will be used when hand washing (i.e. double hand washing and use of nail brush OR double hand washing and use of hand sanitizer, etc) 2. list the ready to eat foods that will be handled with bare hands at times: (i.e tortillas, cheese, lettuce, onion, bread, etc) 3. corrective action that will be used toward employees when found to not be following proper procedure (i.e. discard food improperly prepared and remake OR retraining employees, etc) 4. signature of all employees to acknowledge procedures required when handling ready to eat foods. *Documentation can be written up by establishment themselves OR can use the one emailed /provided by inspector. Maintain copies of forms on site and make available upon request. 18 Bleach sanitizing solution in waitress area by back dining area, was high in concentration. Maintain between 50-100ppm. 36 Refrain from storing cloth towels along employees' waist. Ensure that cloth towels are stored in sanitizer immediately after each use. 37 Observed buckets of salsa being stored on floor near hand sink. Ensure that all food items, etc, are stored 6 inches or more off floor. 42 Thoroughly clean plastic liners along metal shelves, metal shelf racks, walls near hot holding areas, floors, etc to remove all food, grease, buildup. 45 Observed personal items such as cell phones, purses, sweaters, personal drinks, etc on food contact and preparation areas. Ensure to provide a designated area for all employees to use and store their personal belongings. Inspector remarks Call inspector at 210-355-2181 for any questions or concerns regarding today's inspection and report. Inspector: MICHELLE MORENO · Corrected on site: 7 · Repeat violations: 2
Jan 31, 2023	89 A	District C, Sector 23 · 5 findings
Observations and corrective actions 2 Ovserved rolled chicken and cheese enchiladas sitting at room temperature of 62 degrees, and chorizo at 82 degrees F. Ensure that all foods are held under hot or cold temperatures and if not , that proper time and temperature control are logged and followed. Correct By: 02/04/2023 · Correct by 02/04/2023 15 Observed bare hand contact with employee preparing tacos. No bare hand documentation is present or approved for this establishment. Ensure that proper documentation is noted, approved, and followed if establishment chooses to not use a barrier to handle ready to eat foods. Correct By: 02/04/2023 · Correct by 02/04/2023 21 Food Manager not present at beginning of inspection. Manager arrived during inspection. Ensure that one certified food manager is present during all hours of operation. Correct By: 02/11/2023 · Correct by 02/11/2023 32 Ensure to clean rubber seals along refrigeration unit doors to remove buildup. Shelves and racks should be cleaned to remove buildup as well. Correct By: 02/11/2023 · Correct by 02/11/2023 45 Personal beverages and items should be stored in a designated area away from food and food contact surfaces. Correct By: 05/02/2023 · Correct by 05/02/2023 Inspector remarks Post updated permit to avoid demerits in future. Inspector: MICHELLE MORENO · 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.