SUNSET BREWS

1904 FREDSBG RD, TX 78201 · facility #4313860

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Avg score

95.6

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 SUNSET BREWS health-inspection history: SUNSET BREWS at 1904 FREDSBG 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
Jul 23, 2026	95	District B, Sector 9 · 3 findings
Observations and corrective actions 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 strainer stored in handwashing sink, ensure items are not stored here to allow for free access to sink. Correct By: 08/02/2026 5-205.11 · Correct by 08/02/2026 32 4-101.16 Sponges, use limitation. Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces. Observed in use sponges. Sponges are banned in commercial kitchens because their porous structure traps moisture and food particles, creating an ideal breeding ground for dangerous pathogens like E. coli and Salmonella. Because they cannot be fully sanitized, using them on food-contact surfaces risks severe cross-contamination. Correct By: 08/02/2026 4-101.16 · Correct by 08/02/2026 39 3-304.12(E) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature controlled for safety. Correct By: 10/21/2026 3-304.12(E) · Correct by 10/21/2026 Inspector remarks Report was emailed to contact information provided Inspector: Ashley Halton · Corrected on site: 0 · Repeat violations: 0
Dec 19, 2025	96	District B, Sector 9 · 2 findings
Observations and corrective actions 28 3-501.17(B) Date marking commercially prepared RTE/ TCS food. Observed open package of raw bacon and an opened package of deli meat. Ensure opened packages of TCS foods are date stamped with prep date and discard date. Correct By: 12/29/2025 3-501.17(B) · Correct by 12/29/2025 29 4-302.12(A) Food thermometers provided and accessible. Ensure all cold hold units are stocked with thermometers. Correct By: 12/29/2025 4-302.12(A) · Correct by 12/29/2025 Inspector remarks Ensure notated violations are corrected by next routine inspection Paper copy signed upon receipt. Inspector: Ashley Halton · Corrected on site: 0 · Repeat violations: 0
Jun 06, 2025	93	District B, Sector 9 · 3 findings
Observations and corrective actions 18 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled. Plastic spray bottles with unidentified chemicals need to be labeled. Correct By: 06/09/2025 7-102.11 · Correct by 06/09/2025 30 8-301.11.1 Permit Requirement, Prerequisite for Operation. Establishment is operating outside of the parameters of the issued permit. Permit risk needs to be upgraded. Correct By: 06/16/2025 8-301.11 · Correct by 06/16/2025 32 228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair. Deli case was not maintaining required temperature. Items in case had been placed in case within the allotted time window for TCS. Correct By: 06/16/2025 · Correct by 06/16/2025 Inspector remarks Please go to 1901 south alamo to increase the permit Ensure that all violations are corrected prior to the next routine inspcetion Inspector: Ashley Halton · Corrected on site: 0 · Repeat violations: 0
Nov 16, 2023	96 A	District D, Sector 35 · 2 findings
Observations and corrective actions 29 Observed that the concentration of the Bleach/ Chlorine sanitizing bucket was at 200 Parts Per Million (PPM) . Observed that the Quaternary Ammonium sanitizer concentration used for the coffee utensils was at ~ 100 PPM. Ensure that Bleach/ Chlorine sanitizers have a concentration of 50 to 100 Parts Per Million (PPM), and Quaternary Ammonium sanitizers have a concentration of 200 to 400 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. 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. Ensure the following: 4-501.116 Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Correct By: 11/26/2023 4-501.116 · Correct by 11/26/2023 31 Observed several cups and dishes stored inside the basin of the handwash sink. Ensure that the basins of the handwash sinks are kept clear (should only be used to wash hands). 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. Correct By: 11/26/2023 5-205.11 · Correct by 11/26/2023 Inspector remarks Ensure that all spray bottles filled with chemicals or pesticides 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 chemicals and pesticides are stored below or separated from food items, beverages, single-use items, and food-contact utensils. The staff have a maintenance order for the standing mop sink (currently has no cold or hot running water. The hot water for the mop sink MUST reach a MINIMUM of 110 degrees Fahrenheit (F) during all hours of operation. The staff may use hot water from the three-compartment sink (reaches above 110 F) to clean and sanitize the kitchen floors for now. Ensure that bulk containers are labeled on the outside with the common name of the food. Ensure that these labels are rewritten or replaced when they become too faded or scratched out (unreadable). Ensure that the CURRENT Food Inspection Report, the CURRENT Food Permit/ License, and at least one UNEXPIRED Certified Food Manager (CFM) certification are posted in a conspicuous (clear view) location within the establishment for all clients to view. Inspector: Marco Ramirez · Corrected on site: 0 · Repeat violations: 0
May 19, 2023	98 A	District D, Sector 35 · 2 findings
Observations and corrective actions 36 Cloths that are soaked with sanitizer must remain stored in sanitization buckets in between uses. Ensure the following: 3-304.14(B)(1) Cloths in-use for wiping between uses stored. Correct By: 08/17/2023 3-304.14(B)(1) · Correct by 08/17/2023 45 Observed cracks near the vent in the women's bathroom ceiling. Observed holes along the edges of a tile in the men's bathroom. Ensure the following: 6-501.11 Repairing. The physical facilities shall be maintained in good repair. Correct By: 08/17/2023 6-501.11 · Correct by 08/17/2023 Inspector remarks Ensure handwash station is clear of dirty dishes (should only be used to wash hands). Ensure sanitizer for Quaternary Ammonium is at 200 PPM (up to 400 is acceptable, but 200 is the ideal range). Ensure all food items including beverages or anything consumable is six inches above the floor. Inspector: Marco Ramirez · 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.