BOURBON STREET SEAFOOD KITCHEN

107 9TH ST, TX 78215 · facility #4315672

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91.1

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 BOURBON STREET SEAFOOD KITCHEN health-inspection history: BOURBON STREET SEAFOOD KITCHEN at 107 9TH ST, 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
Aug 13, 2026	93 A	District B, Sector 8 · 6 findings
Observations and corrective actions 27 RIVER SUN: Observed drawer cooler maintaining above 41F. Ensure that unit is serviced or internal temperature is adjusted to compensate for heat from ovens. 4-301.11 Cooling, heating, and holding capacities. Equipment. Correct By: 08/23/2026 4-301.11 · Correct by 08/23/2026 28 Observed food items without date markings. All prepared foods are required to by labeled with prep date plus discard date. The 'use by' date that is 7 days from date of preparation. 3-501.17(A) Date marking prepare on site RTE/ TCS food. Correct By: 08/23/2026 3-501.17(A) · Correct by 08/23/2026 39 Observed scoops stored with the handle embedded in bulk dry good items. Ensure the handle is stored with the handle up and above the top of the food, as to not contaminate with employee hands. 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: 11/11/2026 3-304.12(B) · Correct by 11/11/2026 42 Observed soiled gaskets on coolers at the bar and kitchen. Ensure to clean on a schedule that prevents build-up. 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: 11/11/2026 4-601.11(C) · Correct by 11/11/2026 45 Observed employee beverages at food prep area close to uncovered food items. Ensure employee belongings are stored in a designated location away from food contact surfaces. 6-403.11(B) Lockers or other suitable facilities shall be located in a designated room or area. Correct By: 11/11/2026 6-403.11(B) · Correct by 11/11/2026 45 Observed employee food items stored in coolers alongside food for service. Ensure to clearly label what is a personal food/beverage and store in a designated space within the cooler or in a cooler solely for staff. 6-403.11(B) Lockers or other suitable facilities shall be located in a designated room or area. Correct By: 11/11/2026 6-403.11(B) · Correct by 11/11/2026 Inspector remarks Please sign paper copy under 'Received By.' Post both pages of the inspection report in public view. Accepting and posting the placard is optional. Ensure all notated violations are corrected by the time of the next routine inspection. **REMARKS: - Keep cooler lids closed when not in used to maintain proper cold holding temperature (41F or below). - Ensure to clearly label all chemical solutions that are not stored in its original container. Inspector: Autumn Garcia · Corrected on site: 0 · Repeat violations: 0
Jan 12, 2026	91 A	District B, Sector 8 · 7 findings
Observations and corrective actions 10 Observed leftover food debris on containers after being washed and sanitized. Ensure to clean containers and utensils. 4-601.11(A) Food-contact surfaces clean to sight and touch. Correct By: 01/15/2026 4-601.11(A) · Correct by 01/15/2026 29 Establishment did not have chlorine test strips for ware washing machine. 4-302.14 Sanitizing solutions, testing devices. Correct By: 01/22/2026 4-302.14 · Correct by 01/22/2026 32 Observed food containers with crazing, chipped corners and edges. Cracks in the glaze allow for food to seep and bacteria to harbor. Discontinue use of containers. 228.223(j) Food-contact surfaces. smooth, non-absorbent and easily cleanable. Correct By: 01/22/2026 · Correct by 01/22/2026 37 Observed uncovered bin of salt in dry storage. Ensure to cover all dry goods.3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Correct By: 04/12/2026 3-302.11(A)(4) · Correct by 04/12/2026 45 Observed standing water underneath dry storage shelving. Ensure to clean area. 6-501.12 Cleaning, frequency. Correct By: 04/12/2026 6-501.12 · Correct by 04/12/2026 45 Observed grease build up on floor next to stoves. Ensure to deep clean frequently to prevent accumulation of residue. 6-501.12 Cleaning, frequency. Correct By: 04/12/2026 6-501.12 · Correct by 04/12/2026 45 Observed raw pieces of wood underneath refrigerator. Ensure to seal or paint so that the wood is nonabsorbent to moisture. 6-101.11(A)(3) Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be nonabsorbent. Correct By: 04/12/2026 6-101.11(A)(3) · Correct by 04/12/2026 Inspector 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. PIC signed paper copy. Inspector: Autumn Garcia · Corrected on site: 0 · Repeat violations: 2
Aug 12, 2025	92 A	District B, Sector 8 · 5 findings
Observations and corrective actions 2 Observed the cold hold storing garnishes at the bar at 54F. Garnishes must be stored in the other proper cold holding unit until the cold hold maintains 41F or below. 3-501.16(A)(2) Cold Hold (41°F/45°F or below). 3-501.16(A)(2) 32 Observed food containers with crazing and chipped corners. Ensure all equipment and utensils are in good repair. 228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair. Correct By: 08/22/2025 · Correct by 08/22/2025 34 Observed small dead roaches in the left corner of the kitchen upon entry. Ensure to clean up remains and continue to monitor for any activity. 6-501.112 Removing dead or trapped birds, insects, rodents, and other pests. 6-501.112 37 Observed an uncovered container of potatoes in the walk-in cooler. Ensure to store at least 6 inches off the ground. 3-305.11(B) Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling equipment. 3-305.11(B) 45 Observed employee's beverage stored directly next to uncovered food in the prep cooler. Ensure to store beverages away from food handling. 6-403.11(B) Lockers or other suitable facilities shall be located in a designated room or area. 6-403.11(B) Inspector 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. Inspector: Autumn Garcia · Corrected on site: 3 · Repeat violations: 0
Feb 18, 2025	90 A	District B, Sector 8 · 6 findings
Observations and corrective actions 19 Observed the pipe from the 3 compartment sink at the back of the kitchen led into the drain. Install an air gap of at least 1 inch between the bottom of the pipe and the top of the drain to prevent backflow as per: 5-202.13 Backflow prevention, air gap. Correct By: 02/21/2025 5-202.13 · Correct by 02/21/2025 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. 3-501.17(A) Date marking prepare on site RTE/ TCS food. 3-501.17(A) 32 Observed food storage containers on storage shelf with food debris and residue. Ensure that equipment is cleaned thoroughly prior to use as per: 4-202.11 Cleanability. Food-contact surfaces.. 4-202.11 36 Observed wiping cloths stored on cutting board at prep area. Ensure to store away cloths when not in use in sani-buckets or away from food.-304.14(B)(1) Cloths in-use for wiping between uses stored. 37 Observed packaged meat in freezer were hanging onto the floor. Ensure that all food is stored at least 6 inches off the ground. 3-305.11(B) Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling equipment. 3-305.11(B) 39 Observed a utensil in a food container with the top of the handle embedded in the food. Ensure to store the utensil with the handle above the top of the food as per:3-304.12(A) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored except as specified under subsection (B) of this section, in the food with their handles above the top of the food and the container. 3-304.12(A) Inspector 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. ENSURE ALL NOTATED VIOLATIONS ARE CORRECTED BY THE NEXT ROUTINE INSPECTION For any questions regarding this inspection report feel free to contact the city call center at 311. PIC signed printed report REMINDERS: * A first reinspection with the fee of $103 will be conducted on 2/21/25 to check on the air gap installed. If air gap is installed prior to 2/21/25, proof can be sent to inspector via text at (210)394-1282 or email at [email protected] to avoid reinspection and fees. Proof of air gap installation under 3 compartment sink was sent via text 2/20. Inspector: Autumn Garcia · Corrected on site: 5 · Repeat violations: 1
Feb 29, 2024	84	District C, Sector 19
Jun 16, 2023	95 A	District C, Sector 19 · 3 findings
Observations and corrective actions 9 Observed raw chicken stored next to raw shrimp on cold hold prep table. 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. Correct By: 06/19/2023 3-302.11(A)(1) · Correct by 06/19/2023 37 Observed food items uncovered while being stored. 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Correct By: 09/14/2023 3-302.11(A)(4) · Correct by 09/14/2023 39 Observed black mold-like build up inside of ice machine. Ensure the following: 4-602.11(E)(4) Surfaces of utensils and equipment contacting food that is not time/temperature control for safety shall be cleaned: in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (a) at a frequency specified by the manufacturer; or (b) absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Correct By: 09/14/2023 4-602.11(E)(4) · Correct by 09/14/2023 Inspector remarks *ENSURE TODAY'S GRADED INSPECTION REPORT IS POSTED IN CUSTOMER VIEW* Inspector: Victor Vargas · Corrected on site: 0 · Repeat violations: 1
Feb 06, 2023	93 A	District C, Sector 19 · 4 findings
Observations and corrective actions 2 Raw shrimps and crawfish stored in cold hold unit under stove temping at 46F. Items voluntarily dispacarded. 3-401.14(C) Cold Hold (41°F/45°F or below)--non-continuous cooking. Correct By: 02/09/2023 3-401.14(C) · Correct by 02/09/2023 27 Reach in cold hold unit under stoves in kitchen, not maintaining food items at 41F. Ensure that all cold hold units are able to maintain food items are 41F or lower. 4-301.11 Cooling, heating, and holding capacities. Equipment. Correct By: 02/16/2023 4-301.11 · Correct by 02/16/2023 39 Observed mold like build-up in ice machine. Ensure the following: 4-602.11(E)(4) Surfaces of utensils and equipment contacting food that is not time/temperature control for safety shall be cleaned: in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (a) at a frequency specified by the manufacturer; or (b) absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Correct By: 05/07/2023 4-602.11(E)(4) · Correct by 05/07/2023 45 Fans in walk-in cold hold unit heavily soiled with dust. Ensure that fans are regularly cleaned to avoid build up. 6-501.12 Cleaning, frequency and RESTRICTIONs.. Correct By: 05/07/2023 6-501.12 · Correct by 05/07/2023 Inspector remarks *ENSURE TODAY'S GRADED INSPECTION REPORT IS POSTED IN CUSTOMER VIEW* Inspector: Victor Vargas · Corrected on site: 0 · Repeat violations: 1

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.