BLACK BEAR DINER

8614 STATE HWY 151 S, TX 78245 · facility #4308393

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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 BLACK BEAR DINER health-inspection history: BLACK BEAR DINER at 8614 STATE HWY 151 S, 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
Jun 03, 2026	91 A	District D, Sector 28 · 4 findings
Observations and corrective actions 9 Observed boxes of raw, shelled eggs stored above boxes of fully cooked Bacon Toppings. Observed raw hot Sausage patties stored above deli pans/ inserts of cooked TCS food that were covered with lids. The Certified Food Manager (CFM) took the time to move the TCS foods that were under the raw sausages so that they were no longer directly below them. They also moved the raw, shelled eggs to the bottom shelf and moved the cooked Bacon above the eggs. Ensure that raw eggs, raw meats, and raw poultry are stored below Ready to Eat (RTE) foods such as chopped vegetables, prepackaged dairy products, and whole produce. Ensure the correct order for raw meats to reduce the risk of cross-contamination. If space is limited within the cold hold unit, then the raw meat may be stored alongside another raw meat if both are separated in their own pans/ containers, and each have a form of cover, lid, or plastic wrapping. There should be adequate space between the two pans/ containers. The Food Handler in charge of the grill station moved the eggs to the top and moved it towards the back of the cold hold drawer. Ensure the following: 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. 3-302.11(A)(1), 3-302.11(A)(2) 10 Observed that the dishwashing machine was NOT dispensing the correct concentration for the Chlorine sanitizer. The inspector and CFM ran the dishwasher a couple of times but eh strips were still reading below 10 Parts Per Million (PPM). If the dishwashing machine is a heat disinfecting machine, then they NEED to either replace the Rinse thermometer sensor, OR purchase thermal testing strips that change color (indicates that surface temperature did reach 160 degrees Fahrenheit (F)). The CFM has called EcoLab to come out and check the dishwashing machine. For now they shall Wash and Rinse the dishes at the dishwashing machine, and then soak them in a compartment filled with Chlorine at the three-compartment sink with a concentration between 50 and 100 PPM. Ensure that Bleach/ Chlorine sanitizers have a concentration of 50 to 100 Parts Per Million (PPM). These concentrations are NEEDED to effectively sanitize food-contact surfaces and nonfood-contact surfaces. If the concentrations are too high, then the sanitizers shall contaminate the food-contact and nonfood-contact surfaces of the dishes since it is considered toxic. If the concentration is too low, then the surfaces shall not be disinfected, and the growth of pathogenic microorganisms shall contaminate the next food item that is placed. If it is a heat-treating dishwashing machine, then the machine MUST have the Rinse temperature reach a MINIMUM of 180 F. Ensure the following: 4-501.114(F) Chemical sanitizer generated on-site, criteria. 4-703.11(B) Hot water mechanical sanitization achieving surface temperature of 160°F. 4-501.114(F), 4-703.11(B) 10 Observed two metal steam pans/ inserts that had a leftover sticker or food stains on the inside surfaces. Ensure that all food-contact surfaces are clean to sight and touch. Ensure that all food-contact surfaces are Washed, Rinsed, and Sanitized so that there is no leftover food debris or stains that can harbor pathogenic bacteria. Leftover food debris and bacteria can contaminate the next food or beverage the food-contact dish or utensil encounters. The hot water that reaches 110 degrees Fahrenheit (F) for the Wash and Rinse shall help remove any heavy oils, grease, and other food debris. The Certified Food Manager (CFM) took these metal pans/ inserts back to the dishwashing machine later scrub, Wash, Rinse, and Sanitize again. Ensure the following: 4-601.11(A) Food-contact surfaces clean to sight and touch. 4-601.11(A) 19 Observed a leak in the PVC pipes below the handwash sink located near the ice cream freezer unit. Observed a leak in the PVC pipe below the handwash sink near the dishwashing machine. The establishment MUST place maintenance orders to seal the leaks or replace the PVC pipes. Ensure that all kitchen and bathroom plumbing are free of leaks, in good repair, and conveying all sewage/ wastewater in a timely manner. Ensure the following: 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code. Correct By: 06/06/2026 Continued on next page Retail Food Establishment Inspection Report Establishment Name: TOTAL SCORE BLACK BEAR DINER 91 Physical Address: 8614 STATE HWY 151 S City/State: San Antonio / TX Placard Issued: Yes License/Permit # 1794301 Letter Grade Issued: A 5-205.15(A) · Correct by 06/06/2026 Inspector remarks * REMARKS * ** Ensure that all sanitizer towels are stored in EcoLab Sink and Surface sanitizer solution that has approved concentrations of 272 to 700 PPM. Leaving the sanitizer towel out of the bucket shall allow bacteria to multiply and grow on the sanitizer towel. If the cloth is very dirty, then it MUST be placed in a hamper assigned for heavily soiled cloths/ rags. Ensure that sanitizer buckets are changed out every two to four hours depending on how often they wipe down spills or contaminants. * * Please go online and download and print out the new Food Allergen poster REQUIRED by the Texas Department of State Health Services (DSHS). Every food service establishment must post a food allergy awareness poster in an area of the establishment that is regularly accessible to the establishment’s food service employees. The poster must include information about: Risks of an allergic reaction to a food allergen Symptoms of an allergic reaction A list of major food allergens, as determined by the FDA, and Appropriate responses for assisting an individual who is having an allergic reaction. Establishments MUST comply by September 01, 2024. * * Please purchase a "No Vaping" signage for the front door of the establishment. A City Ordinance has gone into effect at the beginning of January 2025 that requires all Food and Beverage establishment to have the signage posted. * Inspector: Marco Ramirez · Corrected on site: 2 · Repeat violations: 1
Nov 25, 2025	97 A	District D, Sector 28 · 1 finding
Observations and corrective actions 19 Observed a leak under the hand wash sink located near the dishwashing machine. The leak appears to be coming from the seal under the hand wash basin. For now, have the kitchen staff place a large container to catch the discarded water. The container should be emptied out at the mop sink each time it gets full. The Certified Food Manager (CFM) shall have the leak repaired after Thanksgiving. Ensure that all kitchen and bathroom plumbing are free of leaks, in good repair, and conveying all sewage/ wastewater in a timely manner. Ensure the following: 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code. Correct By: 11/28/2025 5-205.15(A) · Correct by 11/28/2025 Inspector remarks * REMARKS * * Ensure that the one-inch air gaps for all kitchen plumbing (PVC pipes and hoses) are being maintained. If hoses or pipes go into floor drains or too close to the floor, then they should be cut and placed on brackets/ stands that keep them off the floor. * Ensure that all walls, floors, and ceilings are frequently cleaned and sanitized to prevent accumulation of food debris, trash, and other unidentifiable substances. Kitchen equipment and units should be pulled out so that staff can sweep and mop the floor surfaces below and behind the units. This shall prevent pests being attracted to sources of fallen food debris. * Please go online and download and print out the new Food Allergen poster REQUIRED by the Texas Department of State Health Services (DSHS). Every food service establishment must post a food allergy awareness poster in an area of the establishment that is regularly accessible to the establishment’s food service employees. The poster must include information about: Risks of an allergic reaction to a food allergen Symptoms of an allergic reaction A list of major food allergens, as determined by the FDA, and Appropriate responses for assisting an individual who is having an allergic reaction. Establishments MUST comply by September 01, 2024. * * Please purchase a "No Vaping" signage for the front door of the establishment. A City Ordinance has gone into effect at the beginning of January 2025 that requires all Food and Beverage establishment to have the signage posted. The signage must be posted on the entrance door or on a window near the door where customers may see it clearly. * Inspector: Marco Ramirez · Corrected on site: 0 · Repeat violations: 1
Jun 27, 2025	90 A	District D, Sector 28 · 4 findings
Observations and corrective actions 1 Observed Corned Beef inside of the Walk-In Cooler that had internal temperatures ranging from 55 to 59 degrees Fahrenheit (F). The Corned Beef was prepared yesterday and was supposed to cool down to 41 F yesterday evening. Ensure that cooked Time/ Temperature Control for Safety (TCS) foods are cooled from 135 F to 70 F within 2 hours, and then from 70 F to 41 F within 4 hours. If the TCS food has been cooled down from 135 F to 70 F sooner, then the Food Handlers add the left-over time to the 4 hours (ex. Cooled steak from 135 F to 70 F in an hour and thirty minutes, then the time for it to cool from 70 F to 41 F is 4 hours and 30 minutes. If the TCS food item is not cooling down fast enough and will not cool down to the proper temperatures in time, then they MUST reheat the food to 165 F and restart the cooling process. Proper cooling methods include portioning the TCS foods into shallow pans (do NOT overfill) and laying it in an ice bath. Using Ice Sticks/ Rods to constantly stir the hot food in a large container also aids in cooling down the food. Throwing ice onto the food to cool it down (acts as an ingredient) is also an option. Do NOT place a hot food item into a reach-in cooler or walk-in cooler because the igloo effect shall occur (food gets cold on the outside, but still very hot on the inside). The hot food item could also raise the temperature of the cooler, causing the other food items to increase in temperature. The inspector shall leave behind Cooling Logs, in English and Spanish, for the staff to use (left on 06/24/2025). The inspector has warned the staff that if they do NOT keep track of any of the TCS food while it cools down, then the food shall be discarded (this does NOT include word of mouth). The Certified Food Manager (CFM) voluntarily discarded the Corned Beef into the trash can. Ensure the following: 3-501.14(A)(1) Cooling -- within 2 hours, 135-70°F. 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F. 3-501.14(A)(1), 3-501.14(A)(2) 9 Observed raw Turkey stored on the top shelf above other TCS food inside of the Walk-In Cooler. The inspector instructed the CFM to move the raw Turkey down to the bottom shelf alongside the raw chicken box and give them an inch or two of space. Ensure that raw eggs, raw meats, and raw poultry are stored below Ready to Eat (RTE) foods such as chopped vegetables, prepackaged dairy products, and whole produce. Ensure the correct order for raw meats to reduce the risk of cross-contamination. If space is limited within the cold hold unit, then the raw meat may be stored alongside another raw meat if both are separated in their own pans/ containers, and each have a form of cover, lid, or plastic wrapping. There should be adequate space between the two pans/ containers. The CFM had a Food Handler rearrange the TCS food so that the raw Turkey boxes were on the bottom shelf. Ensure the following: 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Correct By: 06/30/2025 3-302.11(A)(1), 3-302.11(A)(2) · Correct by 06/30/2025 19 Observed that the handwash sink located to the left of the dish washing machine had a leak below it where the bottom of the basin connects to the plumbing pipe. The CFM placed a maintenance order to have the handwash sink have the parts repaired or replaced so that the leaking stops. Observed no air gap for the hoses to the bottom right of the front handwash sink. Observed no air gap for the dump sink white pipe. Observed some of the white pipes to the bottom left of the ice machine does not have the required one inch air gap above the floor drain. Ensure that all kitchen and bathroom plumbing are free of leaks, in good repair, and conveying all sewage/ wastewater in a timely manner. Ensure that all kitchen plumbing maintains an air gap of at least one inch (1”) above the floor drain. If the diameter of the pipe is larger than one inch, then the air gap is double the diameter (example: A kitchen pipe that has a diameter of two inches NEEDS an air gap of at least four inches above the kitchen/ floor drain). This shall prevent contamination of the plumbing lines in the event of a sewage backflow. This rule applies to restaurant grade hoses or plumbing that come from appliances such as ice machines and cold holds. Ensure the following: 5-202.13 Backflow prevention, air gap. 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code. Correct By: 06/30/2025 5-202.13, 5-205.15(A) · Correct by 06/30/2025 45 Observed dirty floors inside of the Walk-In Cooler. The kitchen staff MUST take the time to sweep and mop the floors thoroughly so that food debris is no longer observed accumulating on the bottom edges of the walls and below the storage shelves. Ensure that all walls, floors, and ceilings are frequently cleaned and sanitized to prevent accumulation of food debris, trash, and other unidentifiable substances. This shall prevent pests being attracted to sources of fallen food and beverage debris. Ensure the following: 6-501.12 Cleaning, frequency and RESTRICTIONs. Correct By: 09/25/2025 6-501.12 · Correct by 09/25/2025 Inspector remarks * REMARKS * Ensure that all Nonfood Contact Surfaces (such as the inside surfaces of the ice machine) are cleaned and sanitized with Bleach/ Chlorine solutions that have a concentration of 50 to 100 Parts Per Million (PPM), or with Quaternary Ammonium solutions with concentrations of 200 to 400 PPM. This shall prevent the growth of pathogenic microorganisms that can contaminate food (ice). * The inspector instructed the establishment staff to go online and print out signage that states “No Smoking and No Vaping”. The signage should also have the universal No Smoking illustration along with the No Vaping illustration. The signage MUST be posted at the front door of the establishment. The inspector showed the staff how to look it up online on the COSA website. * Inspector: Marco Ramirez · Corrected on site: 1 · Repeat violations: 1
Nov 26, 2024	94 A	District D, Sector 28 · 2 findings
Observations and corrective actions 10 Observed two metal pans/ containers, stored on the clean dish rack, that had food debris and stains on their food-contact surfaces. The Certified Food Manager (CFM) on site took them to the three-compartment sink to be Washed, Rinsed, and Sanitized again. Ensure that all food-contact surfaces are clean to sight and touch. Ensure that all food-contact surfaces are Washed, Rinsed, and Sanitized so that there is no leftover food debris or stains that can harbor pathogenic bacteria. Leftover food debris and bacteria can contaminate the next food or beverage the food-contact dish or utensil encounters. Ensure the following: 4-601.11(A) Food-contact surfaces clean to sight and touch. Correct By: 11/29/2024 4-601.11(A) · Correct by 11/29/2024 19 Observed that the two hoses from the ice box/ well were resting on top of the floor drain grating. Observed that two of the plumbing pipes from the ice machine NEED to be raised so that they have one-inch of air above the kitchen floor. Observed one plumbing line go slightly into the floor drain. All kitchen plumbing pipes and hoses that come from sinks or food related appliances are required to have an air gap of at least one-inch above their floor drains. Ensure that all kitchen plumbing maintains an air gap of at least one inch (1”) above the kitchen floor. If the diameter of the pipe is larger than one inch, then the air gap is double the diameter (example: A kitchen pipe that has a diameter of two inches NEEDS an air gap of at least four inches above the kitchen floor). This shall prevent contamination of the plumbing lines in the event of a sewage backflow. This rule applies to restaurant grade hoses or plumbing that comes from appliances such as ice machines and cold holds. The plumbing pipes can be cut at an angle so that the discarded water still flows directly into the floor drain. Ensure the following: 5-202.13 Backflow prevention, air gap. Correct By: 11/29/2024 5-202.13 · Correct by 11/29/2024 Inspector remarks * REMARKS * Ensure that all staff members who are open-handling food and beverages (cooking, baking, preparing, modifying) become Food Handler certified. The inspector highly recommends that the establishment holds a copy of each Food Handlers certification in a binder on site to present to the inspectors during each inspection. The staff may show the certificate physically or digitally during the inspection (on their cell phones or company computer). The establishment and Food Handlers are responsible for renewing the certifications before they expire. New employees have thirty (30) days from their hire date to become Food Handler certified. Please ensure that the cooks that began on October 31, 2024 are Food Handler certified by November 29, 2024. Ensure that all walls, floors, and ceilings (such as the floors of the walk-in cooler and walk-in freezer) are frequently cleaned and sanitized to prevent accumulation of food debris, trash, and other unidentifiable substances. Cloths/ rags used to clean and sanitize Food-Contact and Nonfood-Contact surfaces MUST be stored in the sanitizing bucket between uses. If the cloth is very dirty, then it MUST be placed in a hamper assigned for heavily soiled cloths/ rags. Inspector: Marco Ramirez · Corrected on site: 0 · Repeat violations: 0
Aug 22, 2024	98 A	District D, Sector 33 · 1 finding
Observations and corrective actions 28 Observed multiple food items in the walk in cooler that were made the day before with no date labels. 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. 3-501.17(A) 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: 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.