Circle K # 2742159

7203 BLANCO RD, TX 78213 · facility #4306932

View Circle K #2742159 health page →

Latest

100

Best ever

100

Worst ever

Avg score

98.0

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 Circle K # 2742159 health-inspection history: Circle K # 2742159 at 7203 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
May 14, 2026	100 A	District B, Sector 11
Dec 11, 2025	98 A	District B, Sector 11 · 1 finding
Observations and corrective actions 23 Observed cold and hot water under pressure unavailable at back hand sink by ice machine. Ensure all hand sinks have cold and hot water of 100F under pressure. Manager has submitted work order. 5-103.12 Water pressure. Correct By: 12/21/2025 5-103.12 · Correct by 12/21/2025 Inspector remarks Provided establishment with Food Permit Application flyer. Inspector: Victoria Tellez · Corrected on site: 0 · Repeat violations: 0
Jul 14, 2025	98 A	District B, Sector 11 · 1 finding
Observations and corrective actions 31 Observed front hand sink hot water reaching 94F. Ensure hand sink hot water reaches 100F. Manager has submitted work order. 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: 07/24/2025 5-202.12(A) · Correct by 07/24/2025 Inspector: Victoria Tellez · Corrected on site: 0 · Repeat violations: 1
Feb 06, 2025	98 A	District B, Sector 11 · 1 finding
Observations and corrective actions 31 Observed one hand sink not reaching 100F. Ensure all hand sinks reach 100F. Manager has submitted work order and says this will be corrected today. 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: 02/16/2025 5-202.12(A) · Correct by 02/16/2025 Inspector: Victoria Tellez · Corrected on site: 0 · Repeat violations: 1
Jul 24, 2024	98 A	District B, Sector 13 · 1 finding
Observations and corrective actions 31 The handwashing sink in the warewashing/office area had been removed at the time of this inspection since it was not being used. Ensure a handwashing sink is located in the warewashing area for handwashing before handling sanitized wares. The three-compartment sink should not be used for handwashing. The store manager provided proof a work order had been submitted for this issue before the inspector left. 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. 5-204.11 Inspector remarks * POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS * Placards are 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. Unable to capture electronic signature – person-in-charge will sign paper copy. PLEASE ENSURE THE FOLLOWING ITEMS ARE CORRECTED BY THE TIME OF YOUR NEXT INSPECTION: -Ensure at least one food manager certificate is posted in view of customers. Inspector: Shane Flavin · Corrected on site: 1 · Repeat violations: 0
Feb 21, 2024	97	District B, Sector 13
Aug 30, 2023	97 A	District B, Sector 13 · 3 findings
Observations and corrective actions 27 The top shelf of the customer self-serve sandwich hot hold was not properly holding 135F or above. Ensure equipment is capable of holding hot food at 135F or above. 4-301.11 Cooling, heating, and holding capacities. Equipment. 4-301.11 47 There were no food manager certificates posted in view of customers. Ensure at least one food manager certificate is posted in view of customers. 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicious location. 47 The previous health inspection report was not posted in view of customers. Ensure the latest food inspection report is posted in an area conspicuous to customers. Grade placards are optional. (Ord. No. 2008-05-15-0402, § 1(Att. I), 5-15-08) Sec. 13-26. - Display. Inspector remarks * POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS * Placards are 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. Inspector: Shane Flavin · Corrected on site: 2 · Repeat violations: 0
Feb 23, 2023	98 A	District B, Sector 13 · 1 finding
Observations and corrective actions 23 The establishment's hot water was fluctuating from correct temperatures to as low as 77°F throughout the inspection. Ensure the establishment has the capacity to sustain hot water of at least 110°F at the three-compartment sink and at least 100°F at all handwashing sinks. 5-103.11(B) Does the establishment have sufficient capacity to meet peak hot water demands? 5-103.11(B) Inspector remarks * POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS * Placards are 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. PLEASE ENSURE THE FOLLOWING ITEMS ARE CORRECTED BY THE TIME OF YOUR NEXT INSPECTION: -Ensure the current health inspection report and at least one food manager certificate are posted in view of customers. Inspector: Shane Flavin · Corrected on site: 1 · 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.