CHUYS MEXICAN FOOD

8438 STATE HWY 151, TX 78245 · facility #4309718

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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 CHUYS MEXICAN FOOD health-inspection history: CHUYS MEXICAN FOOD at 8438 STATE HWY 151, 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 17, 2026	92 A	District D, Sector 28 · 3 findings
Observations and corrective actions 10 Observed three different kitchen scoopers/ basting/ serving spoons, that were hung on the clean utensil hangers, with food debris left over on their food-contact 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 the three large utensils to have the dishwasher scrub and spray them down with the hose before running it through the heat disinfecting dishwashing machine. Ensure the following: 4-601.11(A) Food-contact surfaces clean to sight and touch. 4-601.11(A) 19 Observed that the discarded water from one of the bar dump sinks would very slowly drain down the floor drain located below it. Observed that the water at the kitchen handwash sink closest to the Walk-In Cooler door would drain slowly. Ensure that all kitchen and bathroom plumbing are free of leaks, in good repair, and conveying all sewage/ wastewater in a timely manner. For now, the bartenders and Food Handlers may NOT use these sinks and instead use the other multiple handwash sinks or dump sinks located within the establishment. The Certified Food Manager (CFM) has placed a maintenance order for both of the sinks before the inspector left. Ensure the following: 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code. Correct By: 06/20/2026 5-205.15(A) · Correct by 06/20/2026 22 Observed two Food Handlers with expired Food Handler certificates. One expired in 2025 and the other in January 2026. Ensure that all staff members who are open-handling food and beverages (cooking, baking, preparing, modifying) become Food Handler certified. The CFM shall have the workers renew their certification within the next week. Photos of their certifications shall be sent to the inspector. The establishment MUST hold 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) if it is easily accessible. 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. If food handlers from other establishments come in to sub or assist the establishment, then they MUST still provide a copy of their Food Handler certification that is NOT expired. If staff are still observed to not have their Food Handler certification, then they may NOT work in food handling duties. Ensure the following: 2-103.11(B) Unauthorized persons prohibited. 228.31(d) Food Handler Training criteria. Correct By: 06/27/2026 2-103.11(B) · Correct by 06/27/2026 Inspector remarks * REMARKS * * Continue to ensure the correct order for raw meats and raw poultry within the Walk-In Cooler and kitchen cold hold units. * Continue to ensure that sticker date labels do NOT go past their posted Discard By date and time. If the establishment cannot alter the dates for TCS food using the label machine, then they may use a pen or permanent marker to cross out the date and place the accurate date (AS LONG AS IT DOES NOT GO PAST 7 TOTAL DAYS). Inspector: Marco Ramirez · Corrected on site: 1 · Repeat violations: 0
Nov 26, 2025	90 A	District D, Sector 28 · 5 findings
Observations and corrective actions 10 Observed that the sanitizer concentration at the dishwashing machine was low. The establishment MUST increase the sanitizer concentration to the appropriate ranges so that food-contact dishes are being sanitized effectively. Ensure Quaternary Ammonium sanitizers have a concentration of 200 to 400 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 the dishwashing machine is heat-treating, then the hot water MUST reach a temperature of 180 degrees Fahrenheit (F) so that the dish surfaces reach a temperature of 160 F. The inspector instructed the establishment to rely on the three-compartment sink to wash, rinse, and sanitize the dishes until they have corrected the sanitizer concentration at the dishwashing machine. Ensure the following: 4-703.11(B) Hot water mechanical sanitization achieving surface temperature of 160°F. 4-501.114(F) Chemical sanitizer generated on-site, criteria. Correct By: 12/11/2025 4-501.114(F), 4-703.11(B) · Correct by 12/11/2025 10 Observed dirty metal pans on the clean dish rack. The Certified Food Manager (CFM) moved the dirty metal pans back to the dishwashing machine to have them Washed and Rinsed 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, unidentifiable substances, and bacteria can contaminate the next food or beverage the food-contact dish or utensil encounters. If food debris is still seen after being sanitized, then the dishwasher MUST Wash, Rinse, and Sanitize the dish again. The kitchen staff should soak the dirty containers in hot soapy water that has temperatures above 110 degrees Fahrenheit (F) (helps remove the grease, oil, and any leftover food debris with ease). Ensure the following: 4-601.11(A) Food-contact surfaces clean to sight and touch. Correct By: 11/29/2025 4-601.11(A) · Correct by 11/29/2025 28 Observed some containers of TCS food in the Walk-In Cooler that went past their Use By dates. Ensure that any Time/ Temperature Control for Safety (TCS) food or beverages, such as cut fruits and vegetables, opened TCS food packaging (cheese, smoked ham slices, opened diary containers. Etc.), and TCS sauces opened or prepared on site, stored within the establishment are given a preparation date and a Use-By date. The Use-By date has up to twenty-four (24) hours to be labeled on the container from the time it is placed inside a cold hold unit. The TCS food item or beverage MUST be discarded after seven days at the end of the shift (7 days: day of preparation and six days after that). Ensure that the dates are correct or updated if marked incorrectly. Ensure the following:3-501.17(A) Date marking prepare on site RTE/ TCS food. Correct By: 12/06/2025 3-501.17(A) · Correct by 12/06/2025 29 Observed that there was no small thermometer inside of the small cold hold unit at the front. The inspector instructed the CFM to place a new physical or digital thermometer inside of the cold hold unit. Ensure all cold holds, coolers, refrigerators, mini fridges, freezers, and walk-in coolers have a thermometer that is calibrated, accurate, easily accessible, easily readable, durable, and in good repair. The thermometer MUST be placed in the warmest part of the refrigerator (near the door where warm air goes in) so that food handlers can check if the cold hold is not working correctly (keeping the food temperatures at or below 41 degrees Fahrenheit (F), and 32 F for freezers). Do NOT allow the thermometer to be pushed to the back of the fridge. Ensure the following: 4-204.112(A) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part. Correct By: 12/06/2025 4-204.112(A) · Correct by 12/06/2025 31 Observed that the hot water at the handwash sink near the office had a max hot water temperature of 93 degrees Fahrenheit (F). Observed a wooden board inside the handwash sink near the dough mixer. The CFM was able to restore the hot water at the handwash sink, and they removed the wooden board out of the other handwash sink. Ensure that all kitchen and bathroom handwash sinks have cold and hot running water. The hot water for the handwash sink MUST always reach a MINIMUM of 100 degrees Fahrenheit (F) during all hours of operation. The hot water should NOT fluctuate or fall below 100 F. Do NOT allow kitchen staff from lowering the hot water settings at any of the handwash sinks. Ensure that the basins of the handwash sinks are kept clear. Handwash sink should only be used to wash hands, NOT for storing items, storing dishes/ utensils, storing used towels, washing/ rinsing dishes, or filling up red sanitizer buckets with water. Ensure the following: 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. 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: 12/06/2025 Violations continued on next page Retail Food Establishment Inspection Report Establishment Name: TOTAL SCORE CHUYS MEXICAN FOOD 90 Physical Address: 8438 STATE HWY 151 City/State: San Antonio / TX Placard Issued: Yes License/Permit # 601426 Letter Grade Issued: A 5-202.12(A), 5-205.11 · Correct by 12/06/2025 Inspector remarks * REMARKS * * A First Reinspection shall be required on or about TEN days (on or about 12/08/2025). The fee for the First Reinspection shall be $150.00. * Items to correct are as follows: - Violations 1 through 33 seen today (11/26/2025) - Ensure that there is a CFM that is present and ensure that all cooks and food handlers have a Food Handler certificate under their legal name. * Failure to correct the critical violations by the First Reinspection/ Visit shall lead to an automatic Second Reinspection. It is in the establishment’s best interest to correct the critical violations before the first reinspection date. * Inspector: Marco Ramirez · Corrected on site: 0 · Repeat violations: 3
Jul 01, 2025	90 A	District D, Sector 28 · 6 findings
Observations and corrective actions 10 Observe that some of the clean dishes on the dirty dish rack had food debris/ stains leftover 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, unidentifiable substances, and bacteria can contaminate the next food or beverage the food-contact dish or utensil encounters. If food debris is still seen after being sanitized, then the dishwasher MUST Wash, Rinse, and Sanitize the dish again. The CFM ran the dirty dishes through the are washing machine twice to remove any leftover food stains. Ensure the following: 4-601.11(A) Food-contact surfaces clean to sight and touch. 4-601.11(A) 19 Observed that the metal pipes below the three-compartment sink and at the floor drain near the hose-spraying station did NOT have one inch air gaps above the horizontal plane of the kitchen floor. 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. The Certified Food Manager on site stated that they would place a maintenance order for the pipes. Ensure the following: 5-202.13 Backflow prevention, air gap. Correct By: 07/04/2025 5-202.13 · Correct by 07/04/2025 19 Observed a leak underneath the right compartment of the three-compartment sink because had a leak due to the drain valve rod missing. Ensure that a new drain valve rod is installed to prevent further dirty water from spilling onto the kitchen floor. 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: 07/04/2025 5-205.15(A) · Correct by 07/04/2025 28 Observed several metal containers of Jalapeno Sauce inside of the Walk-In Cooler that had Use By dates of 06/30/2025 and 06/29/2025. The inspector asked the Certified Food Manager (CFM) to either discard the containers of sauces if the dates were accurate, or to update them with correct Use By dates if they were old sticker labels. The CFM began to remove the old, inaccurate dates and place new accurate sticker date labels. Ensure that any Time/ Temperature Control for Safety (TCS) food or beverages, such as cut/ sliced vegetables and fruits, salsas and sauces that were opened or prepared from scratch, and TCS food that has been cooled down, stored within the establishment are given a preparation/ open date and a Use-By date. The Use-By date has up to twenty-four (24) hours to be labeled on the container from the time it is placed inside a cold hold unit. The TCS food item or beverage MUST be discarded after seven days at the end of the shift (7 days: day of preparation and six days after that). Ensure that the dates are correct. Use By dates that are labeled MUST be honored. If containers of TCS food have inaccurate labels on the NEXT routine inspection, then additional points shall be taken off and the container of TCS food discarded into the trash. Ensure the following: 3-501.17(A) Date marking prepare on site RTE/ TCS food. 3-501.17(A) 34 Observed one live pest crawling on the wall behind the dish washing machine. The inspector instructed the staff to clean and sanitize the dish washing station thoroughly to reduce the risk of pest harborage in this area. The staff should also limit the amount of time they leave exit doors open when receiving grocery orders. Ensure that employees are practicing sanitary cleaning procedures to prevent pest harborage conditions. Ensure that the licensed pest control technician is coming monthly to fumigate/ teat for live pests. Ensure the following: 6-202.13 Insect control devices, design and installation. 6-501.111(D) Controlling pests. Eliminating harborage conditions. Correct By: 09/29/2025 6-202.13, 6-501.111(D) · Correct by 09/29/2025 42 Observed brown debris growing on the inside ceiling surface of the ice machine located nearest the exit door. Ensure that all Nonfood Contact Surfaces 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 cubes). Ensure the following: 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: 09/29/2025 Continued on next page Retail Food Establishment Inspection Report Establishment Name: TOTAL SCORE CHUYS MEXICAN FOOD 90 Physical Address: 8438 STATE HWY 151 City/State: San Antonio / TX Placard Issued: Yes License/Permit # 601426 Letter Grade Issued: A 4-601.11(C) · Correct by 09/29/2025 Inspector remarks * REMARKS * * Ensure that all spray bottles and containers filled with chemicals or pesticides in the establishment are labeled on the outside with the name of the chemical. Staff may use a dry-erase marker or a sticker label to indicate which chemical is inside. Ensure that the label is rewritten/ replaced once it becomes too faded or scratched out (unreadable). * * Ensure that all food and beverages are in good condition, unadulterated, and safe to consume. Any food that shows signs of adulteration or contamination via sight NEEDS to be discarded immediately (example: begins to grow mold or other unidentifiable substances). Any Time/ Temperature Control for Safety (TCS) food or beverage that has gone past the Use By date MUST be discarded immediately. Any food item that has a foul smell that is NOT normal MUST immediately be discarded. This shall prevent further contamination of foods stored nearby. * * 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: 2 · Repeat violations: 1
Nov 25, 2024	92 A	District D, Sector 28 · 4 findings
Observations and corrective actions 19 Observed that the metal pipe from the hose sprayer station was going into the floor drain near the ware washing machine. The other pipe at that floor drain and the pipe below the three-compartment sink were very close to the horizontal plane of the floor. Ensure that all kitchen plumbing maintains an air gap of at least one inch (1”) above the kitchen floor or the highest point of a raised floor drain funnel (NOT from the bottom of 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). 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. The pipes may be cut at an angle so that the discarded water still drains into the floor drain and does not splatter. Ensure the following: 5-202.13 Backflow prevention, air gap. Correct By: 11/28/2024 5-202.13 · Correct by 11/28/2024 29 Observed no thermometer inside of the cold hold unit that had the Pico de Gallo containers inside, and no thermometer inside the cold hold unit where the Chimichangas were stored. Ensure all cold holds, coolers, refrigerators, mini fridges, freezers, and walk-in coolers have a thermometer that is calibrated, accurate, easily accessible, easily readable, durable, and in good repair. The thermometer MUST be placed in the warmest part of the cooler (near the door or opening) so that food handlers can check if the cold hold is not working correctly (keeping the food temperatures at or below 41 degrees Fahrenheit (F), and 32 F for freezers). The CFM stated that they have ordered new thermometers to place in all of their cold hold units. Ensure the following: 4-204.112(A) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part. Correct By: 12/05/2024 4-204.112(A) · Correct by 12/05/2024 31 Observed a large spoon utensil inside one kitchen handwash sink and a red sanitizer bucket inside another kitchen handwash sink. Ensure that the basins of the handwash sinks are kept clear. Handwash sink should only be used to wash hands, NOT for storing items, storing dishes/ utensils, storing steel mesh gloves, or filling up red sanitizer buckets with water. The CFM removed the large spoon and the red sanitizer bucket from the basins of the handwash sinks. Ensure the following: 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. 5-205.11 39 Observed loose gaskets at the hot hold unit that stored the Boom Boom sauce and rice. The loose gaskets may attribute to the low temperatures of the hot hold unit. Please ensure that new gaskets are installed for the hot hold unit so that the doors close securely and that no hot air escapes the unit. Ensure that all kitchen equipment is in good repair. Ensure the following: 4-501.11 Good repair and proper adjustment. Correct By: 02/23/2025 4-501.11 · Correct by 02/23/2025 Inspector remarks * REMARKS * * Ensure that the CURRENT Food Establishment Inspection Report, the CURRENT Food Permit/ License, and at least one Certified Food Manager certification (that is NOT expired) is posted in a conspicuous (clear view) location within the establishment for all clients to view. * * Ensure that all employee beverages have a secure lid/ cover and stored below Ready To Eat (RTE) and Time/ Temperature Control for Safety (TCS) beverages on a tray (tray catches liquids if the drink falls over). Employee beverages may also be stored in a drink holder rack that is added to a wall. Ensure personal food items are stored underneath RTE food items or beverages that are sold to clients. Personal beverages should NOT be stored above a shelf or rack that hold clean dishes and utensils. * Inspector: Marco Ramirez · Corrected on site: 1 · Repeat violations: 1
Aug 22, 2024	95 A	District D, Sector 33 · 5 findings
Observations and corrective actions 34 6-202.15(D) Windows or doors protected against the entry criteria. 6-501.111(B) Controlling pests. Check premises. Ensure there are weather strips on the exterior doors of the establishment so that no light may enter the facility. Correct By: 11/20/2024 6-202.15(D), 6-501.111(B) · Correct by 11/20/2024 39 4-501.11 Good repair and proper adjustment. Observed water pooling and icicles in reach in freezer. Ensure equipment is in proper adjustment. Correct By: 11/20/2024 4-501.11 · Correct by 11/20/2024 42 Ensure that black residue is cleaned from gaskets of refrigerators. 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: 11/20/2024 4-601.11(C) · Correct by 11/20/2024 46 Observed a leak in the three compartment sink. Ensure the leak is repaired and maintained in good condition. 5-205.15(B) A plumbing system shall be maintained in good repair. Correct By: 11/20/2024 5-205.15(B) · Correct by 11/20/2024 47 8-304.11(K) Notification of the most recent inspection report is available upon request. Correct By: 11/20/2024 8-304.11(K) · Correct by 11/20/2024 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: 0 · Repeat violations: 4
Mar 28, 2024	87	District D, Sector 33
Jan 20, 2024	89	District D, Sector 33
Sep 20, 2023	91 A	District D, Sector 33 · 5 findings
Observations and corrective actions 2 Observed chicken in the cold hold drawer at 66F that was placed in the unit an hour before the inspection time. Ensure the unit is at 41F or below at all times. Chicken and other food items in the unit were placed on ice. 3-501.16(A)(2) Cold Hold (41°F/45°F or below). 3-501.16(A)(2) 29 Observed expired sanitizing test strips. 4-302.14 Sanitizing solutions, testing devices. Ensure the proper test strips are supplied and are not expired. 4-302.14 33 Observed the three compartment faucet unable to reach all three compartments of the sink properly. Ensure the faucet is long enough to reach all three compartments of the sink. 4-301.12(A) Manual ware washing, sink compartment requirements. Correct By: 09/30/2023 4-301.12(A) · Correct by 09/30/2023 34 6-202.15(D) Windows or doors protected against the entry criteria. 6-501.111(B) Controlling pests. Check premises. Ensure there are weather strips on the exterior doors of the establishment so that no light may enter the facility. Correct By: 12/19/2023 6-202.15(D), 6-501.111(B) · Correct by 12/19/2023 46 Observed a leak in the 3 compartment sink. Ensure the leak is repaired and maintained in good condition. 5-205.15(B) A plumbing system shall be maintained in good repair. Correct By: 12/19/2023 5-205.15(B) · Correct by 12/19/2023 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. Ensure the food permit is posted. Inspector: Kamilla Tully · Corrected on site: 2 · Repeat violations: 0
May 31, 2023	96 A	District D, Sector 33 · 2 findings
Observations and corrective actions 18 Observed unlabeled chemical spray bottles. 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled. 7-102.11 42 Ensure that black residue is cleaned from gaskets of refrigerators. 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: 08/29/2023 4-601.11(C) · Correct by 08/29/2023 Inspector remarks *** Please Sign Paper Copy and Post*** Please sign the inspection report. Reports are required to be posted in public view of the establishment. Letter Grade Placards are optional for display. Registering the food manager certification is a requirement under the San Antonio municipal code (Sec. 13-112) which is specific to all Certified Food Managers working within San Antonio city limits. Please take the original certified food manager license, identification, and payment of $15.45 to the health department desk located at 1901 S Alamo to obtain the city certificate. The location is open Monday through Friday from 7:45 AM to 4:30 PM. Inspector: Samantha Sauceda · Corrected on site: 1 · Repeat violations: 0
Jan 27, 2023	93 A	District D, Sector 33 · 4 findings
Observations and corrective actions 7 Observed several containers of creamy jalapeno sauce that were kept passed their discard date labeled on the containers. Ensure all food is discarded when the discard date is listed. 3-101.11 Food safe, good condition, unadulterated, and honestly presented. 3-101.11 31 Observed knifes in the hand sink and food debris. Ensure hand sinks are used for handwashing purposes only. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. 5-205.11 35 2-402.11 Hair Restraints effective. 2-402.11 45 7-209.11 Other Personal Care Items, Storage. Observed a personal drink stored directly on the food line of the cold hold unit. Ensure all employee food items and drinks are stored in a designated employee area at all times. 7-209.11 Inspector remarks REMARKS * POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS * Placards are now 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. *REMARKS* Ensure all food manager certificates are registered with the city. You will need to bring your certificate and complete an application with SAMHD located at 1901 S Alamo San Antonio, Texas 78204. The office is open Monday through Friday from 8:00 am to 4:00 pm. The fee for registration is $15.45. Must be completed by next routine inspection. For more information, please visit: http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training Inspector: Kamilla Tully · Corrected on site: 4 · 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.