WILLIE'S GRILL AND ICEHOUSE

8739 STATE HWY 151, TX 78245 · facility #4312072

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91.0

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 WILLIE'S GRILL AND ICEHOUSE health-inspection history: WILLIE'S GRILL AND ICEHOUSE at 8739 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
Jul 03, 2026	95 A	District D, Sector 30 · 6 findings
Observations and corrective actions 34 Gnats and flies. Continue to clean and consult with pest control for treatment. 6-501.111(D) Controlling pests. Eliminating harborage conditions. 6-501.111(B) Controlling pests. Check premises. Correct By: 10/01/2026 6-501.111(B), 6-501.111(D) · Correct by 10/01/2026 35 Except for a plain wedding band, all other jewelry must be removed from hands/wrists. Employees actively preparing/handling food must be with effective hair restraints. 2-303.11 Jewelry Prohibition. 2-402.11 Hair Restraints effective. Correct By: 10/01/2026 2-303.11, 2-402.11 · Correct by 10/01/2026 39 4-903.11(B)(1) Clean equipment and utensils shall be stored as specified under paragraph (A) of this subsection and shall be stored in a self-draining position that allows air drying. Correct By: 10/01/2026 4-903.11(B)(1) · Correct by 10/01/2026 39 Ensure all utensils are stored in a clean and protected area. All utensils must be clean to sight and touch. 4-903.11(A)(1) Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored in a clean, dry location. 4-903.11(A)(1) 42 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: 10/01/2026 4-601.11(C) · Correct by 10/01/2026 45 6-501.12 Cleaning, frequency and RESTRICTIONs.. Correct By: 10/01/2026 6-501.12 · Correct by 10/01/2026 Inspector remarks ******* POST INSPECTION REPORT WITHIN PUBLIC VIEW **** PLEASE SIGN AT THE BOTTOM OF THIS REPORT. If you receive a placard with today’s inspection, please understand accepting and posting the placard is OPTIONAL. Today's inspection report is to be posted within public view. FOR ANY QUESTIONS, YOU MAY CONTACT THE HEALTH DEPARTMENT AT 210-207-0135. Inspector: Paul Rose Abarcar · Corrected on site: 1 · Repeat violations: 4
Nov 24, 2025	88 B	District D, Sector 30 · 9 findings
Observations and corrective actions 10 Knives cannot be stored in between cold hold unit and prep tables. Knives are to be stored in clean/protected areas and must be clean to sight and touch. 4-601.11(A) Food-contact surfaces clean to sight and touch. 4-601.11(A) 19 Clogged drain to the left of soda boxes must be repaired. 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code. Correct By: 11/29/2025 5-205.15(A) · Correct by 11/29/2025 29 Ensure all thermometers for units are in good repair. 4-502.11(C) Food thermometers--maintained, good repair. Correct By: 12/06/2025 4-502.11(C) · Correct by 12/06/2025 29 Purchase new test strips. 4-302.14 Sanitizing solutions, testing devices. Correct By: 12/06/2025 4-302.14 · Correct by 12/06/2025 34 Roaches found behind equipment. Detail cleaning needed for facility. 6-501.111(D) Controlling pests. Eliminating harborage conditions. Correct By: 02/24/2026 6-501.111(D) · Correct by 02/24/2026 39 Ensure all cleaned equipment are air dried. 4-903.11(B)(1) Clean equipment and utensils shall be stored as specified under paragraph (A) of this subsection and shall be stored in a self-draining position that allows air drying. Correct By: 02/23/2026 4-903.11(B)(1) · Correct by 02/23/2026 42 Deep cleaning needed for internal nonfood contact surfaces of cold hold units and sides and doors/door handles of all equipment, floors of walk-in coolers. 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: 02/23/2026 4-601.11(C) · Correct by 02/23/2026 45 Deep cleaning needed for entire facility. 6-501.12 Cleaning, frequency and RESTRICTIONs.. Correct By: 02/24/2026 6-501.12 · Correct by 02/24/2026 45 Repairs needed for physical facility (ceiling tiles, walls, baseboards, drains). 6-501.11 Repairing. The physical facilities shall be maintained in good repair. Correct By: 02/24/2026 6-501.11 · Correct by 02/24/2026 Inspector remarks ******* POST INSPECTION REPORT WITHIN PUBLIC VIEW ** PLEASE SIGN AT THE BOTTOM OF THIS REPORT. PAYMENTS FOR FOOD ESTABLISHMENT PERMITS WILL BE ACCEPTED AFTER DECEMBER 01, 2025. CALL 210-207-6000 FOR ANY QUESTIONS. ** Manager has updated Inspector about violations being corrected. If you receive a placard with today’s inspection, please understand accepting and posting the placard is OPTIONAL. Today's inspection report is to be posted within public view. FOR ANY QUESTIONS, YOU MAY CONTACT THE HEALTH DEPARTMENT AT 210-207-0135. Inspector: Paul Rose Abarcar · Corrected on site: 1 · Repeat violations: 0
Mar 21, 2025	88 B	District D, Sector 30 · 6 findings
Observations and corrective actions 7 Several sauces in beverage walk-in cooler not disposed after 7 days or at date stated on date marking. 3-101.11 Food safe, good condition, unadulterated, and honestly presented. 3-101.11 14 Hands are to be washed prior to wearing gloves. 2-301.11 Clean Condition--hands and arms. Correct By: 03/24/2025 2-301.11 · Correct by 03/24/2025 27 Cold hold unit below grill to be serviced to ensure food temperatures are maintained at 41F or below. 4-301.11 Cooling, heating, and holding capacities. Equipment. Correct By: 03/31/2025 4-301.11 · Correct by 03/31/2025 32 Cold hold unit doors below grill unable to be kept closed. Make the necessary repairs. 228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair. Correct By: 03/31/2025 · Correct by 03/31/2025 37 Bags of crawfish in walk-in stored directly on the floor. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Correct By: 06/19/2025 3-305.11(A)(3) · Correct by 06/19/2025 39 Scoops are to be stored upright with handles above top of food. Do not use to go containers 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: 06/19/2025 3-304.12(B) · Correct by 06/19/2025 Inspector remarks *******POST INSPECTION REPORT WITHIN PUBLIC VIEW** PLEASE SIGN AT THE BOTTOM OF THIS REPORT. FOOD PERMIT IS VALID UNTIL 09/30/2025. REMARKS: ITEM(S) LISTED BELOW HAVE BEEN CITED AS A WARNING, PERSON IN CHARGE IS TO CORRECT THESE ITEMS INCLUDING ALL OTHER VIOLATIONS. 1) Work order for ceiling tiles have been submitted. 2) All personal items are to be stored in a designated area. If you receive a placard with today’s inspection, please understand accepting and posting the placard is OPTIONAL. Today's inspection report is to be posted within public view. FOR ANY QUESTIONS, YOU MAY CONTACT THE HEALTH DEPARTMENT AT 210-207-0135. Any establishment that receives a critical violation on their routine food establishment inspection will be assessed a re-inspection fee based on the table below: 1st Re-inspection $103.00 2nd Re-inspection $118.45 3rd Re-inspection $128.00 4th Re-inspection $154.50 Inspector: Paul Rose Abarcar · Corrected on site: 1 · Repeat violations: 1
Oct 22, 2024	87 B	District D, Sector 30 · 8 findings
Observations and corrective actions 3 Cheeses, gravy, soup in hot hold units with temperatures below 135F. Ensure all hot food items maintain temperatures of 135F or above. 3-501.16(A)(1) Hot Hold (135°F or higher). 3-501.16(A)(1) 10 Dishwashing machine not dispensing chlorine sanitizer. Utilize test strips to ensure that sanitizer solution is between 50-100ppm. For the time being, use the 3 compartment sink to wash, rinse, and sanitize all food contact surfaces. 4-501.114(A) Chlorine sanitizing solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart. 4-703.11(C)(2) After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 seconds for a CHLORINE SOLUTION of 50 mg/L. Correct By: 10/25/2024 4-501.114(A), 4-703.11(C)(2) · Correct by 10/25/2024 28 Food items with markings for discard not removed from shelves but Manager explained that most food items do not exceed 7 day holding period. All food items are dated based on date chart posted on wall. Food items were prepared 1-2 days ago. Ensure all date markings are accurate. 3-501.17(A) Date marking prepare on site RTE/ TCS food. 3-501.17(A) 35 - All employees actively preparing/handling food are to remove jewelry except for a plain wedding band. - All employees actively preparing/handling food are to wear effective hair restraints, such as hat or hair nets. - All personal drinks/food items are to be consumed in a designated area. All personal food items are to be stored below prep counters and must be covered. 2-303.11 Jewelry Prohibition. 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco. 2-402.11 Hair Restraints effective. 2-303.11, 2-401.11, 2-402.11 38 Completely submerged under running water: (1) At a water temperature of 21oC (70oF) or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF), 3-501.13(B) Thawing. under running water criteria. 3-501.13(B) 39 Ensure all scoopers are stored with handle upright and above top of food 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: 01/20/2025 3-304.12(B) · Correct by 01/20/2025 41 Label all bulk containers with common food name. 3-302.12 Food storage containers, identified with common name of food.. Correct By: 01/20/2025 3-302.12 · Correct by 01/20/2025 42 Bottom of pans on wire rack with brown liquid residue. Ensure non-food contact surfaces are clean to sight and touch. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 4-601.11(C) Inspector remarks *******POST INSPECTION REPORT WITHIN PUBLIC VIEW**** PLEASE SIGN AT THE BOTTOM OF THIS REPORT.FOOD PERMIT IS VALID UNTIL 09/30/2025. REMARKS: ITEM(S) LISTED BELOW HAVE BEEN CITED AS A WARNING, PERSON IN CHARGE IS TO CORRECT THESE ITEMS INCLUDING ALL OTHER VIOLATIONS. 1) Post "No Smoking" signs at entrances. 2) Repair ceiling tiles in kitchen. Must be in good repair. 3) Do not store container directly on top of food. ---> container of onion on lettuce (COS). 4) Ensure all employee personal belongings are stored in a designated area away from food, food preparation, equipment/utensils. 5) Hand sink by ice machine to be with hot water. ---> Another sink located in kitchen. FOR ANY QUESTIONS, YOU MAY CONTACT THE HEALTH DEPARTMENT AT 210-207-0135. Inspector: Paul Rose Abarcar · Corrected on site: 5 · Repeat violations: 0
Jul 30, 2024	92 A	District D, Sector 30 · 6 findings
Observations and corrective actions 27 Observed 2 cold hold units, one by door of kitchen and the other by flattop, not being able to hold a temp of 41F or lower. Correction: Ensure that all cold hold units are able to hold a temp of 41F or lower as per 4-301.11 Cooling, heating, and holding capacities. Equipment. Correct By: 08/09/2024 4-301.11 · Correct by 08/09/2024 29 During time of inspection establishment did not have testing strips for sanitizer. Correction: Ensure that testing strips are present at all times as per 4-302.14 Sanitizing solutions, testing devices. Correct By: 08/09/2024 4-302.14 · Correct by 08/09/2024 31 Observed hand wash sink behidn bar with no soap or paper towels. Correction: Ensure all hand wash sinks are stocked with handsoap and paper towels at all times as per 6-301.11 Hand washing cleanser, availability. and 6-301.12 Hand drying provision.. Correct By: 08/09/2024 6-301.11, 6-301.12 · Correct by 08/09/2024 35 Observe employee food and drinks being stored near and above food product and clean dishes. Correction: Ensure that employee food and drinks are stored away form and below food product for customers as per 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco. Correct By: 10/28/2024 2-401.11 · Correct by 10/28/2024 46 Observed 3 leak at 3 comp sink where hose is connected to faucet. Correction: Ensure that leak is fixed as per 5-205.15(B) A plumbing system shall be maintained in good repair. Correct By: 10/28/2024 5-205.15(B) · Correct by 10/28/2024 46 Observed no back flow prevention device at hose connected to faucet of 3 comp. Correction: Ensure a backflow prevention device is installed as per 5-204.12 Backflow prevention device, location. Correct By: 10/28/2024 5-204.12 · Correct by 10/28/2024 Inspector remarks Post Inspection Report in public view Food license is valid until 9/30/2024 Contact us at 210-207-0135 for any questions Food Manager and handler certificate posted and valid If you receive a placard with today’s inspection, please understand accepting and posting the placard is optional. Please post todays inspection report in public view. Unable to capture electronic signature. PIC signed report REMARKS Ensure soap and paper towels are filled at hand wash sinks Employee food, drinks and belongings must be stored away from and not above food product for customers Date labels must be accurate and present on all food being held longer then 24 hours Cold hold units must maintain a temp of 41F or lower A backflow prevention device must be present at hose connected to sink faucet Leak from hose at sink faucet must be fixed Ensure all bulk food storage is labeled with common name of food Chemical sanitizer strips must be at establishment at all times Inspector will be coming back for reinspection on 8/6/24 for the violations talked about today. A reinspection fee of $103.00 may be charged. If violation is not corrected on reinspection another reinspection will be scheduled and further fees will apply. Inspector: Nicholas Vasquez · Corrected on site: 0 · Repeat violations: 2
Jan 31, 2024	90	District D, Sector 30
Mar 23, 2023	97	District D, Sector 30 · 3 findings
Observations and corrective actions 43 6-501.14(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Ensure removing accumulation of dust from vent near ice machine. Correct By: 06/21/2023 6-501.14(A) · Correct by 06/21/2023 46 5-205.15(B) A plumbing system shall be maintained in good repair. Ensure repairing leak at hand sink near ice machine. Correct By: 06/21/2023 5-205.15(B) · Correct by 06/21/2023 47 According to Chapter 13, Food Manager certificates must be registered with the City of San Antonio. Please register Food Manager certificate at 1901 S. Alamo. Correct By: 06/21/2023 · Correct by 06/21/2023 Inspector remarks *POST IN PUBLIC VIEW* As of October 1, 2016, all staff engaging in open food handling need to be Food Handler certified. You can find more information at http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training.aspx For ANSI approved courses, you can find information at https://www.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing.aspx?prgID=237,238&statusID=4. All Certified Food Managers should take their certificate to 1901 S Alamo to have it registered and obtain Metro Health ID Card. Fees may apply. Post Certification for Food Manager in public view. The Food and Environmental Health Division will no longer be providing any free follow-ups/re-inspections. Any establishment that receives a critical violation (any demerited item) on their routine food establishment inspection will be assessed a re-inspection fee based on the table below: 1st Re-inspection $ 103.00 2nd Re-inspection $ 118.45 3rd Re-inspection $128.75 4th Re-inspection $154.50 The re-inspection fee will be billed to your establishment which you should receive within 10 days. Fees are due immediately upon receipt and must be paid in full. Failure to pay may result in a temporary suspension of your permit. Suspension of your permit will remain until full payment is received by the City of San Antonio. If you receive a placard with todays inspection, please understand accepting and posting the placard is optional. Please post todays inspection report in public view. If you have questions, comments, or concerns about your inspection today, you can contact the Health Department by calling 311. *Unable to capture electronic signature, please sign manually to accept report. Inspector: Daisy Zamora · 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.