SYLVIA'S TACOS

515 WEST AVE, TX 78201 · facility #4313749

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Avg score

91.2

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 SYLVIA'S TACOS health-inspection history: SYLVIA'S TACOS at 515 WEST AVE, 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 22, 2026	92	District B, Sector 9 · 5 findings
Observations and corrective actions 9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Observed raw meats stored on same shelf as ready to eat items. Correct By: 07/25/2026 3-302.11(A)(2) · Correct by 07/25/2026 9 3-304.11 Food shall only contact clean surfaces of equipment, linen, single service articles. Observed employee water bottle stored in metal insert with read to eat lettuce. Correct By: 07/25/2026 3-304.11 · Correct by 07/25/2026 20 5-403.11(B) Capacity and drainage. Observed slow drain at mop sink and 3 compartment sink. Have certified plumber check plumbing to ensure no blockage is ocuring. Correct By: 07/25/2026 5-403.11(B) · Correct by 07/25/2026 37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Ensure food storage containers are covered to prevent contamination Correct By: 10/20/2026 3-302.11(A)(4) · Correct by 10/20/2026 39 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. Observed bowl as scoop and submerged below the food line. Correct By: 10/20/2026 3-304.12(B) · Correct by 10/20/2026 Inspector remarks Paper Copy Signed upon receipt. Inspector: Ashley Halton · Corrected on site: 0 · Repeat violations: 2
Oct 21, 2025	92	District B, Sector 9 · 5 findings
Observations and corrective actions 28 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: 10/31/2025 3-501.17(A) · Correct by 10/31/2025 31 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. Observed items stored in handwashing sink. Correct By: 10/31/2025 5-205.11 · Correct by 10/31/2025 32 Observed terry cloth towels used to wrap tortillas, ensure that clothes used do not impart fibers. Correct By: 10/31/2025 · Correct by 10/31/2025 37 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Observed plastic bottles of sauces stored on the floor. 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Ensure food containers are covered Correct By: 01/19/2026 3-302.11(A)(4), 3-305.11(A)(3) · Correct by 01/19/2026 39 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. Ensure that all utensils used are equipped with a handle and the handle is stored upright. Correct By: 01/19/2026 3-304.12(B) · Correct by 01/19/2026 Inspector remarks Paper Copy Signed, ensure all notated violations are corrected by next routine inspection Inspector: Ashley Halton · Corrected on site: 0 · Repeat violations: 0
May 07, 2025	91	District B, Sector 9 · 4 findings
Observations and corrective actions 9 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. Observed bowl prepped vegetables sitting on top of uncovered bowl of prepped vegetables 3-302.11(A)(1) 10 4-601.11(A) Food-contact surfaces clean to sight and touch. Observed severe level of growth of mold like substance of various colors inside ice machine and ice chute. 4-601.11(A) 27 3-501.15(A) Cooling method, criteria. At time of inspection, large container of refried beans was cooling in reach in unit. Item was with in time limit, however food would cool following this procedure with remaining time. Beans were distributed to smaller containers and placed in ice baths and then placed in reach in to finish cooling. 3-501.15(A) 42 Clean grease build-up and accumulation in between and around equipment. Correct By: 08/05/2025 · Correct by 08/05/2025 Inspector: Ashley Halton · Corrected on site: 3 · Repeat violations: 0
Nov 26, 2024	90	District B, Sector 9 · 7 findings
Observations and corrective actions 9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Observed packages of raw chicken and raw beef stored in the same container. Ensure raw meats are stored according to cooking temperature. (stocking guide provided) 3-302.11(A)(2) 28 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) Correct By: 12/06/2024 · Correct by 12/06/2024 31 6-301.12 Hand drying provision.. At time of inspection establishment only provided a hand dryer, to prevent recontamination of hands ensure paper towels are provided. Correct By: 12/06/2024 6-301.12 · Correct by 12/06/2024 32 4-101.11 Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated ware washing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Observed plastic sour cream and garlic containers being reused to store food items. Ensure all food storage containers are designed for reuse in a commercial kitchen. Correct By: 12/06/2024 4-101.11 · Correct by 12/06/2024 37 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Observed plastic bottles of sauces stored on the floor. Correct By: 01/19/2026 3-305.11(A)(3) · Correct by 01/19/2026 37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Ensure all food storage containers are provided with a cover; lid, foil, plastic wrap. Correct By: 02/24/2025 3-302.11(A)(4) · Correct by 02/24/2025 39 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. Ensure that all utensils used are equipped with a handle and the handle is stored upright. Correct By: 01/19/2026 3-304.12(B) · Correct by 01/19/2026 Inspector: Ashley Halton · Corrected on site: 1 · Repeat violations: 1
Jul 11, 2024	91 A	District A, Sector 8 · 6 findings
Observations and corrective actions 9 3-302.11(A)(2)(b) Food protected cross contamination arrange each type food in equipment so cross is prevented. OBSERVED RAW CHICKEN STORED IN FREEZER ON HIGHER LEVEL COMPARED TO BEEF MEAT. ENSURE THAT FOOD IS STORED PROPERLY INSIDE OF THE FREEZER. 3-302.11(A)(2) 15 3-301.11(E)(2) Written procedures maintained for bare hand contact. ENSURE WRITTEN PROCEDURES ARE CREATED FOR DOUBLE HAND WASHING WHEN TOUCHING TORTILLAS COMING OFF GRILL. 3-301.11(E)(2) 15 3-301.11(B) Bare hands contact with ready-to-eat foods. ENSURE THAT BARE HAND CONTACT DOES NOT OCCUR WITH READY TO EAT FOODS SUCH AS WHEN PREPARING TACOS. 3-301.11(B) 35 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco. ENSURE THERE IS A DESIGNATED AREA IN REFRIGERATORS FOR PERSONAL FOOD FOR EMPLOYEES. 2-401.11 37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. COVER ALL FOODS WHEN NOT IN USE IN REFRIGERATORS. 3-302.11(A)(4) 39 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. ENSURE THAT PLATES ARE EITHER STORED INVERTED OR COVERED TO ENSURE NO CONTAMINATION FALLS FROM ABOVE. SPECIFICALLY, PLATES ON RACK ON FOOD PREP LINE. 4-903.11(B)(2) Inspector remarks PLEASE POST CERTIFICATE OF OCCUPANCY, FOOD ESTABLISHMENT PERMIT, CERTIFIED FOOD MANAGERS CERTIFICATION, AND HEALTH INSPECTION REPORT. Inspector: Victoria Paredes · Corrected on site: 5 · 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.