L & R KINGS LOUNGE LLC

111 WHITEWOOD DR, TX 78242 · facility #4314273

View L & R Kings Lounge, Llc health page →

Latest

Best ever

Worst ever

Avg score

88.0

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 L & R KINGS LOUNGE LLC health-inspection history: L & R KINGS LOUNGE LLC at 111 WHITEWOOD DR, 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 28, 2026	90 A	District D, Sector 28 · 5 findings
Observations and corrective actions 7 Observed a large container of Potato Salad that had a Use By date of March 07, 2026. Observed two whole Lemons that had mold-like substances growing on them (they were also very squishy to the touch). 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. Ensure that prepackaged TCS food that has been opened are given a preparation and a Use By date that does NOT go past seven days. Ensure the following: 3-101.11 Food safe, good condition, unadulterated, and honestly presented. Correct By: 07/31/2026 3-101.11 · Correct by 07/31/2026 19 Observed that the hose from the two-compartment sink still did NOT have a one-inch air gap above the top rim of the two-compartment sink. The establishment MUST cut the white hose and ensure that it maintains one inch of air above the top rim of the funnel drain. Ensure that all kitchen plumbing maintains an air gap of at least one inch (1”) above the kitchen floor of the establishment or above a raised 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 comes from appliances such as ice machines and cold holds. The pipes can be cut at an angle to ensure that the discarded water still flows into the floor drain. Ensure the following: 5-202.13 Backflow prevention, air gap. Correct By: 07/31/2026 5-202.13 · Correct by 07/31/2026 28 Observed no open dates or Use By dates for any of the TCS food or beverages that have been opened (opened containers of Orange Juice, Cranberry Juice, Manzanilla Olives, and jars of Maraschino Cherries). Ensure that any Time/ Temperature Control for Safety (TCS) food or beverages, such as cut fruits and vegetables, opened TCS food packaging (bottles of Juice, jars of Cherries and Olives, hot dogs, potato salad, etc.), and salsas 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. Ensure the following: 3-501.17(A) Date marking prepare on site RTE/ TCS food. 3-501.17(B) Date marking commercially prepared RTE/ TCS food. Correct By: 08/07/2026 3-501.17(A), 3-501.17(B) · Correct by 08/07/2026 34 Observed daylight peering through the bottom left of the exit door near the bathrooms. Observed three dead pests on the floor under the beverage racks in the beer storage room. Observed two pest droppings on the wall ledges behind the refrigeration units. Ensure that all pest droppings are swept up and thrown away. This shall prevent other pests from smelling the scent of the droppings (attracted to it), and it shall help in figuring out whether if there is new activity the next day. Ensure that all pest control logs/ invoices from the licensed pest control company are stored on site to present to the inspector during each routine inspection. The establishment MUST install a durable door sweep or weatherstripping to block out the daylight that shines through below the exit door. All exits and entrances MUST be self-closing and tight-fitting to prevent insects and pests from entering the establishment (no daylight should shine/ peer through the doorframe or through the door). This shall reduce the points of entry for pests. Ensure that any sticky traps that have a multitude of dead pests are thrown away and replaced. Ensure that all dead pests are swept up and thrown away into a trash can. Ensure the following: 6-202.15(A) Outer openings, protected. Correct By: 10/26/2026 6-202.15(A) · Correct by 10/26/2026 42 Observed black substances growing on the inside ceiling surfaces of the ice machine. There was also black substances on the inside of the opening flap, and on the inside white surface. Observed debris gathered on the top edges and inside bottom surfaces of the empty beer cooler in the bar area. Observed dirty surfaces top and inside of the empty beer cooler located in the kitchen. Observed dirty gaskets of the freezer unit located in the kitchen. Observed sticky surfaces at the bottom of the Frigidaire refrigerator. These surfaces MUST be frequently wiped down with a clean sanitizer towel to remove any accumulation of unknown substances or food and beverage debris. 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. 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. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct By: 10/26/2026 Continued on next page Retail Food Establishment Inspection Report Establishment Name: TOTAL SCORE L & R KINGS LOUNGE LLC 90 Physical Address: 111 WHITEWOOD DR City/State: San Antonio / TX Placard Issued: Yes License/Permit # 2047 Letter Grade Issued: A 4-601.11(C), 4-602.13 · Correct by 10/26/2026 Inspector remarks * REMARKS * * A First Reinspection shall be required on or about TEN days (on or about 08/11/2026). The fee for the First Reinspection shall be $150.00. * Items to correct are as follows: - Violations 1 through 34 seen today (07/28/2026). * 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. * ** Ensure that ALL bar and kitchen floors (behind beer coolers and below the standing mop sink) are frequently swept and mopped to remove any accumulation of fallen food debris, trash, and unknown substances. 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. * * 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: 0 · Repeat violations: 0
Dec 15, 2025	87 B	District D, Sector 28 · 6 findings
Observations and corrective actions 2 Observed Orange Juice and Country Vegetable spread, TCS food and beverages, had internal temperatures of 53 to 54 degrees Fahrenheit (F). Ensure that all Time/ Temperature Control for Safety (TCS) food and beverages are kept at a temperature of 41 degrees Fahrenheit (F) or lower inside cold holds, coolers, reach-in coolers, refrigerators, cold tables, and walk-in coolers. If a TCS food item is kept at temperatures above 41 F for more than four (4) hours, then they MUST be immediately discarded. The owner had the staff member on site discard the gallons of orange juice, the country vegetable spread, and the Reddi whip. The inspector instructed the bar staff to keep all TCS food an beverages in the White refrigerator unit until the Amana refrigerator is repaired or replaced. Ensure the following: 3-501.16(A)(2) Cold Hold (41°F/45°F or below). 3-501.16(A)(2) 19 Observed that the hose from the two-compartment sink was going inside of the floor drain near it. The establishment MUST pull the white hose out and mount it over a pipe stand or bracket so that it maintains one inch of air above the kitchen floor or raised funnel drain. Ensure that all kitchen plumbing maintains an air gap of at least one inch (1”) above the kitchen floor of the establishment or above a raised 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 comes from appliances such as ice machines and cold holds. The pipes can be cut at an angle to ensure that the discarded water still flows into the floor drain. Failure to correct this critical violation by the NEXT routine food establishment inspection shall lead to a First Reinspection fee of $150.00. Ensure the following: 5-202.13 Backflow prevention, air gap. Correct By: 12/18/2025 5-202.13 · Correct by 12/18/2025 19 Observed a small leak underneath the middle (Rinse) compartment of the bar three-compartment sink. 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: 12/18/2025 5-205.15(A) · Correct by 12/18/2025 28 Observed two opened containers of Orange Juice and a container of Lumpia sauce missing preparation/ open dates and Use By dates. 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 opened containers/ packages of TCS food, 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. The staff member on site discarded the Lumpia sauce and wrote the open and Use By dates on the orange juice. Ensure the following: 3-501.17(A) Date marking prepare on site RTE/ TCS food. 3-501.17(B) Date marking commercially prepared RTE/ TCS food. 3-501.17(A), 3-501.17(B) 29 Observed no thermometer inside of the Amana refrigerator. 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. The staff shall place one of the extra thermometers inside of the white refrigerator inside of the Amana refrigerator. Ensure the following: 4-204.112(A) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part. 4-204.112(A) 29 Observed that the establishment only had pH testing strips when they are supposed to have Quaternary Ammonium testing strips. Ensure that the three-compartment sink is always stocked with testing strips so that the staff can check if the sanitizer concentrations are within acceptable parameters (200 to 400 Parts Per Million (PPM) for Quaternary Ammonium sanitizers). 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. The testing strips MUST NOT be expired. Ensure that the testing strips that are purchased are the correct kind to test the type of sanitizer being used (example: Chlorine testing strips CANNOT be used to test Quaternary Ammonium sanitizers and vice versa). Ensure the following: 4-302.14 Sanitizing solutions, testing devices. 4-501.116 Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Correct By: 12/25/2025 Violations continued on next page Retail Food Establishment Inspection Report Establishment Name: TOTAL SCORE L & R KINGS LOUNGE LLC 87 Physical Address: 111 WHITEWOOD DR City/State: San Antonio / TX Placard Issued: Yes License/Permit # 2047 Letter Grade Issued: B 4-302.14, 4-501.116 · Correct by 12/25/2025 Inspector remarks * REMARKS * * Having more than three critical violations on the NEXT routine food establishment inspection shall lead to a First Reinspection with a fee of $150.00. Violations observed today MUST be corrected. * Ensure that all staff members who are open-handling food and beverages (cooking, baking, preparing, modifying) become Food Handler certified. This includes bartenders that cut lemons and limes, pour TCS beverages such as orange juice and Clamato, and handle any TCS food or beverage. 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 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. ** Ensure that all food scoopers/ utensils, such as ice scoopers and bulk ingredient scoopers, are stored in the food with the handle above (the handles are grabbed by hands, so the handle touching a food item will contaminate it). Scoopers may also be stored in their separate bucket/ pan if the bucket/ pan is Washed, Rinsed, and Sanitized every two to four hours during hours of operation. Single-use spoons or scoopers may ONLY BE USED ONCE and then discarded. The establishment NEEDS to purchase smaller scoopers for ingredients such as Flour. * Inspector: Marco Ramirez · Corrected on site: 3 · Repeat violations: 0
Jul 10, 2025	83 B	District D, Sector 28 · 8 findings
Observations and corrective actions 7 Observed a container of sauce or salsa inside one of the beer coolers in the kitchen that had large amounts of green and white spores inside of it. The inspector showed the bartender on site and they discarded the container into the trash can. 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. Use By dates MUST be honored. Ensure the following: 3-101.11 Food safe, good condition, unadulterated, and honestly presented. Correct By: 07/13/2025 3-101.11 · Correct by 07/13/2025 19 Observed a leak underneath the middle compartment of the three-compartment sink. 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: 07/13/2025 5-205.15(A) · Correct by 07/13/2025 19 Observed a bendable plumbing hose going inside of the floor drain near the kitchen two-compartment sink. The hose MUST be pulled out and adjusted so that it has at LEAST one inch of air above 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. Ensure the following: 5-202.13 Backflow prevention, air gap. Correct By: 07/13/2025 5-202.13 · Correct by 07/13/2025 22 Observed that the bartender on site pours TCS orange juice and cuts lemons and limes. The inspector asked to see their Food Handler certificate and the bartender could NOT produce a copy. 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 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. Ensure the following: 2-103.11(B) Unauthorized persons prohibited. 228.31(d) Food Handler Training criteria. Correct By: 07/20/2025 2-103.11(B) · Correct by 07/20/2025 28 Observed an opened container of Ranch Dressing. There was no open date or Use By date on the container to le the staff know which day would be the last day to use or consume it. 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 packages that have been opened, 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. Anything going past the Use By date is considered adulterated and may NOT be served or consumed past the date. Ensure the following: 3-501.17(B) Date marking commercially prepared RTE/ TCS food. Correct By: 07/20/2025 3-501.17(B) · Correct by 07/20/2025 29 Observed that the staff had Bleach/ Chlorine testing strips, but they were using Quaternary Ammonium sanitizer at the bar three-compartment sink. Ensure that the three-compartment sink is always stocked with testing strips so that the staff can check if the sanitizer concentrations are within acceptable parameters (50 to 100 Parts Per Million (PPM) for Bleach/ Chlorine sanitizers, and 200 to 400 PPM for Quaternary Ammonium sanitizers). The testing strips MUST NOT be expired. Ensure that the testing strips that are purchased are the correct kind to test the type of sanitizer being used (example: Chlorine testing strips CANNOT be used to test Quaternary Ammonium sanitizers and vice versa). The staff took a picture of the inspector’s Quaternary Ammonium testing strips. Ensure the following: 4-302.14 Sanitizing solutions, testing devices. Correct By: 07/20/2025 4-302.14 · Correct by 07/20/2025 31 Observed ice in the bar handwash sink. The inspector instructed the staff that they may NOT dump ice in any handwash sink. All beverages and ice MUST be discarded at the mop sink or at the two-compartment 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, washing/ rinsing dishes, discarding leftover beverages and ice, or filling up red sanitizer buckets with water. 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: 07/20/2025 5-205.11 · Correct by 07/20/2025 34 Observed several gnats near the left of the bar handwash sink due to cut lemons and limes that were left out. The bartender discarded the garnishes that were left out. Ensure that employees are practicing sanitary cleaning procedures to prevent pest harborage conditions. Ensure that the MOST recent Pest Control log/ invoice is always readily available to the inspector upon each inspection or visit. Ensure the following: 6-501.111(D) Controlling pests. Eliminating harborage conditions. Correct By: 10/08/2025 Violations continued on next page Retail Food Establishment Inspection Report Establishment Name: TOTAL SCORE L & R KINGS LOUNGE LLC 83 Physical Address: 111 WHITEWOOD DR City/State: San Antonio / TX Placard Issued: Yes License/Permit # 2047 Letter Grade Issued: B 6-501.111(D) · Correct by 10/08/2025 Inspector remarks * REMARKS * * A First Reinspection shall be required on or about TEN days (on or about 07/21/2025). The fee for the first reinspection is $103.00. * Items to correct are as follows: - Violations 1 through 33 seen today (07/10/2025) - Ensure that none of the TCS food such as salsas or sauces that MUST be kept refrigerated are contaminated or growing green or white spores. * Failure to correct the critical violations by the First Reinspection shall lead to an automatic Second Reinspection with a fee of $118.45. It is in the establishment’s best interest to correct the critical violations before the first reinspection date. * * Ensure that food-contact surfaces such as plates, cups, mugs, forks, and spoons are clean to sight and touch after being sanitized at the three-compartment sink. * Inspector: Marco Ramirez · Corrected on site: 0 · Repeat violations: 0
Nov 21, 2024	85 B	District D, Sector 28 · 7 findings
Observations and corrective actions 2 Observed Orange Juice, that NEEDS to be kept refrigerated since it is a perishable, had a temperature of 53 degrees Fahrenheit (F). The inspector told the owner and staff to keep the orange juice in the refrigerator located in the kitchen so that it stays below 41 F. Ensure that all Time/ Temperature Control for Safety (TCS) food and beverages are kept at a temperature of 41 degrees Fahrenheit (F) or lower inside cold holds, coolers, reach-in coolers, refrigerators, cold tables, and walk-in coolers. If a TCS food item is kept at temperatures above 41 F for more than four (4) hours, then they MUST be immediately discarded. The inspector HIGHLY ADVISED having maintenance technician come by and investigate why the internal ambient temperature is 12 degrees higher than normal (could be it requires more Freon/ refrigerant, the compressor may be faulty, the filters may need to be cleaned/ changed, the coils may need to be replaced, etc.). Ensure the following: 3-501.16(A)(2) Cold Hold (41°F/45°F or below). Correct By: 11/24/2024 3-501.16(A)(2) · Correct by 11/24/2024 10 Observed an accumulation of black substances inside of the ice machine on the ceiling and on the opening flap. The inspector instructed the staff to scoop the ice at the top and discard it into the mop sink. As soon as ice touches the black substances growing inside, then it MUST be discarded immediately. 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. 4-602.11(A)(5) Food-contact surfaces cleaned any time when contamination may occur. Correct By: 11/24/2024 4-601.11(A), 4-602.11(A)(5) · Correct by 11/24/2024 23 Observed that the three-compartment sink did NOT have the MINIMUM required hot water temperature of 110 degrees Fahrenheit (F). The standing mop sink did NOT have a hot water temperature of 110 F either. Both were temping between 90 and 92 F. Ensure that the standing mop sink and the three-compartment sink have cold water and hot water that reaches a MINIMUM of 110 degrees Fahrenheit (F) during all hours of operation. The hot water temperature CANNOT be lower than 110 F and it should NOT fluctuate (MUST remain constant). This hot water is REQUIRED to clean and sanitize the floors of the establishment (the hot water disinfects the surfaces and minimizes the risk of food contamination from leftover pathogenic bacteria). It is also used to disinfect the surfaces of food-contact dishes and utensils. Ensure the following: 5-103.11(B) Does the establishment have sufficient capacity to meet peak hot water demands? Correct By: 12/01/2024 5-103.11(B) · Correct by 12/01/2024 29 Observed that there were no testing strips within the establishment. The establishment did use pickle tongs and an ice scooper. These utensils and any other food-contact or beverage-contact bar utensil MUST be Washed, Rinsed, and Sanitized every two to four hours, or each time they become contaminated. The food-contact utensils and dishes should be Washed (hot water and dish soap), Rinsed (hot water), and Sanitized (hot water and Bleach/ Chlorine sanitizer). Ensure that the three-compartment sink is always stocked with testing strips so that the staff can check if the sanitizer concentrations are within acceptable parameters (50 to 100 Parts Per Million (PPM) for Bleach/ Chlorine sanitizers, and 200 to 400 PPM for Quaternary Ammonium sanitizers). The testing strips MUST NOT be expired. Ensure the following: 4-302.14 Sanitizing solutions, testing devices. Correct By: 12/01/2024 4-302.14 · Correct by 12/01/2024 29 Observed that the refrigerator in the back was missing a thermometer inside of it. Observed that one of the thermometers in the beer cooler located on the left was reading 20 degrees Fahrenheit (F) while the inspector received an IR temperature reding of 38 F. The faulty thermometer MUST be replaced with a brand-new thermometer. 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). Ensure the following: 4-204.112(A) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part. Correct By: 12/01/2024 4-204.112(A) · Correct by 12/01/2024 31 Observed that the men’s bathroom sink reached 88 to 90 degrees Fahrenheit (F) in temperature. The hot water at the bar handwash sink also reached 90 to 92 F. The bar handwash sink was missing hand soap. Ensure that all kitchen and bathroom handwash sinks are stocked with hand soap and disposable paper towels during all hours of operation. The hand soap CANNOT be a bar of soap, liquid dish soap, or hand sanitizer. It MUST be liquid or foam hand soap. 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. 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. 6-301.11 Hand washing cleanser, availability. Correct By: 12/01/2024 5-202.12(A), 6-301.11 · Correct by 12/01/2024 34 Observed that the top right side of the entrance doorframe and the bottom of the doorframe had daylight peering through. All exits and entrances MUST be self-closing and tight-fitting (no daylight should shine/ peer through the doorframe). This shall reduce the points of entry for pests. The establishment should use weather-stripping for the bottom of the doorframe and caulking/ sealant for the gap in the wall on the right. An aluminum threshold may also be installed at the bottom of the doorframe to block out the daylight. Ensure the following: 6-202.15(A) Outer openings, protected. Correct By: 02/19/2025 Violations continued on next page Retail Food Establishment Inspection Report Establishment Name: TOTAL SCORE L & R KINGS LOUNGE LLC 85 Physical Address: 111 WHITEWOOD DR City/State: San Antonio / TX Placard Issued: No License/Permit # 2047 Letter Grade Issued: B 6-202.15(A) · Correct by 02/19/2025 Inspector remarks * REMARKS * * Ensure that the CURRENT Food Establishment Inspection Report and the CURRENT Food Permit/ License 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: 1
Nov 17, 2023	95	District D, Sector 32 · 4 findings
Observations and corrective actions 18 Observed spray bottles without labels. Ensure spray bottles have labels with contents. 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled. Correct By: 11/20/2023 7-102.11 · Correct by 11/20/2023 18 Observed rodent poison unprotected in kitchen area. Ensure rodent baits with poisoned pellets are protected. 7-206.12 Rodent Bait station criteria. Correct By: 11/20/2023 7-206.12 · Correct by 11/20/2023 40 Observed food inside Clamato jug. Ensure single use items are not re-used. 4-502.13(A) Single-service and single-use articles may not be reused. Correct By: 02/15/2024 4-502.13(A) · Correct by 02/15/2024 45 Observed holes in wall and chips on wall material. Ensure surfaces of wall and ceiling are smooth and easily cleanable. 6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. Correct By: 02/15/2024 6-101.11(A)(1) · Correct by 02/15/2024 Inspector: Erika Soria · 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.