MOD PIZZA #0195

5230 DE ZAVALA RD, TX 78230 · facility #4317276

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Latest

Best ever

100

Worst ever

Avg score

95.5

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 MOD PIZZA #0195 health-inspection history: MOD PIZZA #0195 at 5230 DE ZAVALA 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
Aug 20, 2026	97	District B, Sector 14 · 1 finding
Observations and corrective actions 19 Observed no air gap between the floor level drain and warewashing discharge pipe under three compartment sink. Manager have submitted a work order for the repair. Ensure there is at least a 1-inch air gap between the floor level drain and plumbing pipes to act as backflow prevention as per 5-202.13 Backflow prevention, air gap. 5-202.13 Inspector remarks * POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS * Placards are issued to the establishment as part of the inspection process. It is VOLUNTARY to post the placards. ---------------------------------------------------------------------------------- Manager signed on hard copy of report. Inspector: Shinghang Chan · Corrected on site: 1 · Repeat violations: 0
Jul 14, 2026	100 A	District B, Sector 14
Inspector remarks **REMARKS: NO IMMINENT HEALTH HAZARDS OBSERVED. NO PEST/RODENT INFESTATIONS OBSERVED. SIGNAGE POSTED. HOT WATER AT HAND SINK MEETS REQUIRED TEMPERATURE OF 100F AND 3 COMPARTMENT SINK MEETS REQUIRED TEMPERATURE OF 110F. ALL COLD HOLD UNITS ARE MAINTAINING TEMPERATURES OF 41 DEGREES FAHRENHEIT AND HOT HOLD UNITS ARE MAINTAINING HOT FOODS AT A TEMPERATURE OF 135 DEGREES FAHRENHEIT AND ABOVE. Inspector: Ashley Halton · Corrected on site: 0 · Repeat violations: 0
Sep 22, 2025	89 B	District B, Sector 14 · 7 findings
Observations and corrective actions 10 Observed inside of ice machine used for drinks dirty with black build up. Ensure ice machine is cleaned on a schedule that will prevent build up as per 4-601.11(A) Food-contact surfaces clean to sight and touch. Correct By: 09/25/2025 4-601.11(A) · Correct by 09/25/2025 28 Observed food items prepared the day before without a use by date. Ensure food items are properly labeled as per 3-501.17(A) Date marking prepare on site RTE/ TCS food. 3-501.17(A) 29 Observed cold hold unit without a thermometer. Ensure all cold hold units are supplied with a thermometer as per 4-302.12(A) Food thermometers provided and accessible. 4-302.12(A) 35 Observed kitchen employee handling food items without a hair restraint. Ensure all kitchen employees handling food items are wearing a hair restraint as per 2-402.11 Hair Restraints effective. 2-402.11 37 Observed food items inside walk in cooler without a lid/wrapping. Ensure food items are protected as per 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. 3-302.11(A)(4) 42 Observed surfaces of cooking equipment dirty with debris build up. Ensure equipment is cleaned on a schedule that will prevent build up as per 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: 12/21/2025 4-601.11(C) · Correct by 12/21/2025 45 Observed floor tiles throughout establishment damaged/missing. Ensure floor tiles are maintained in good repair to prevent water pooling as per 6-501.11 Repairing. The physical facilities shall be maintained in good repair. Correct By: 12/21/2025 6-501.11 · Correct by 12/21/2025 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. For any questions regarding this inspection report feel free to contact the city call center at 311. PIC signed paper copy. Inspector: Ruben Lara · Corrected on site: 4 · Repeat violations: 2
Aug 05, 2025	99 A	District B, Sector 14 · 1 finding
Observations and corrective actions 45 Observed floor areas under shelving inside walk in cooler dirty with debris build up. Ensure floor areas are cleaned on a schedule that will prevent build up as per 6-501.12 Cleaning, frequency and RESTRICTIONs.. Correct By: 11/03/2025 6-501.12 · Correct by 11/03/2025 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. For any questions regarding this inspection report feel free to contact the city call center at 311. PIC signed paper copy. Inspector: Ruben Lara · Corrected on site: 0 · Repeat violations: 0
Mar 06, 2025	90 A	District B, Sector 14 · 5 findings
Observations and corrective actions 2 Observed food items in cold hold unit out of required temperature. Ensure food items are maintained at 41F or lower as per 3-501.16(A)(2) Cold Hold (41°F/45°F or below). 3-501.16(A)(2) 10 Observed food containers stored as clean dirty with food debris. Ensure food containers are properly washed, rinsed and sanitized as per 4-601.11(A) Food-contact surfaces clean to sight and touch. 4-601.11(A) 27 Observed cold hold unit not able to maintain 41F or lower. Ensure equipment is in good repair able to maintain required temperature as per 4-301.11 Cooling, heating, and holding capacities. Equipment. Correct By: 03/16/2025 4-301.11 · Correct by 03/16/2025 39 Observed cups being used to scoops food items. Ensure only scoops with handles are used and handle is maintained outside of food item 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) 45 Observed floor areas behind cooking equipment dirty with debris build up. Ensure floor areas are cleaned on a schedule that will prevent build up as per 6-501.12 Cleaning, frequency and RESTRICTIONs.. Correct By: 06/04/2025 6-501.12 · Correct by 06/04/2025 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. For any questions regarding this inspection report feel free to contact the city call center at 311. PIC signed paper copy. Inspector: Ruben Lara · Corrected on site: 3 · Repeat violations: 0
Feb 14, 2025	97 A	District B, Sector 14 · 2 findings
Observations and corrective actions 21 Observed no proof of Food Manager Certificate for employee in charge at time of inspection. Ensure at least one Certified Food Manager is present during all hours of operation as per 228.31(b) Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §2-101.11 and §2-102.12. Correct By: 02/24/2025 2-101.11, 2-102.12 · Correct by 02/24/2025 42 Observed inside of equipment dirty with food debris build up. Ensure equipment is cleaned on a schedule that will prevent build up as per 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: 05/15/2025 4-601.11(C) · Correct by 05/15/2025 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. For any questions regarding this inspection report feel free to contact the city call center at 311. PIC signed paper copy. Inspector: Ruben Lara · Corrected on site: 0 · Repeat violations: 0
Jul 24, 2024	93	District A, Sector 4 · 4 findings
Observations and corrective actions 2 3-501.16(A)(2) Cold Hold (41°F/45°F or below). Observed BBQ sauces out off temperature control and at room temperature. See remarks. Correct By: 07/27/2024 3-501.16(A)(2) · Correct by 07/27/2024 21 2-102.12(A) At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Observed the manager on duty did not have his certificate for review. See remarks. Correct By: 08/03/2024 2-102.12(A) · Correct by 08/03/2024 45 6-201.11 Cleanability. Floor, wall ceiling constructed installed are smooth and easily cleanable. Observed missing and damaged floor tiles with puddling of water. See remarks. Correct By: 10/22/2024 6-201.11 · Correct by 10/22/2024 47 228.31(a) Certified Food Manager (CFM) Certificate posted in conspicuous location. Observed there was no CFM certificate posted. Post at least one CFM certificate. Correct By: 10/22/2024 · Correct by 10/22/2024 Inspector remarks Item #2 This has been discussed in the past. Unless you can show proof from the manufacture that the sauces do not need temperature control for safety, they must be treated as Time and temperature Control for food Safety (TCS) and kept under refrigeration. The labels should indicate a four hour discard time after they are removed from temperature control, and a written procedure for time only as a public health control must be written and available for review. The sauces were in the process of being discarded for a new day. Obtain manufacture's documentation the sauces can be maintained at room temperature with no food safety issue, or use a written procedure for time only as a public health control with time labeling. Item #21 In section 13-112, the city amends the state code by requiring a CFM be in the establishment every shift of 12 or fewer hours. Have one person on each shift with a CFM certificate. The certificate must be available for review to meet the requirement. Item #45 Missing and damaged floor tiles make the floor not easily cleanable and absorbent. This does not meet the requirements in the food code and must be repaired. The water pooling and puddling with the tiles only allows more to become missing and damaged. Repair the floor to bring into compliance with the food code. There will be a reinspection of this establishment on or after 5 Aug 2024 for items left open from this inspection. There is a fee of $103.00 dollars for this out-of-cycle inspection. An invoice will be sent for the fee and is payable on receipt. Have the items resolved by the reinspection to stop further reinspections and additional increasing fees. Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0
Jul 24, 2024	99	District A, Sector 4 · 1 finding
Observations and corrective actions 37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed cooling items without a light covering to protect the food from environmental hazards. See remarks. Correct By: 10/22/2024 3-302.11(A)(4) · Correct by 10/22/2024 Inspector remarks Item #37 Even when cooling food must be protected from environmental hazards. In the case of your cooling rack, a flat pan can be placed above the highest item giving it around a 1 inch space to facilitate cooling and covering the food lightly. Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0
Jan 19, 2024	95	District A, Sector 4
Dec 11, 2023	97	District A, Sector 4 · 1 finding
Observations and corrective actions 14 2-301.12(A) Cleaning procedure--time frame (20 seconds). Observed a hand wash that took approximately 8 seconds. Hands must be washed for a total of 20 seconds to remove the dirt and bacteria adequately. Correct By: 12/14/2023 2-301.12(A) · Correct by 12/14/2023 Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0
Jul 24, 2023	90	District A, Sector 4 · 5 findings
Observations and corrective actions 6 3-501.19(A) Written procedures shall be prepared in advance, maintained in the establishment. Observed BBQ sauces kept off temperature control without a written program limiting the time off temperature control to 4 hours before being discarded. See remarks. Correct By: 07/27/2023 3-501.19(A) · Correct by 07/27/2023 10 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. Observed the ware washing machine was not dispensing the required amount of sanitizer. See remarks. Correct By: 07/27/2023 4-501.114(A) · Correct by 07/27/2023 18 7-201.11 Poisonous/toxic materials or chemicals stored properly. Observed spray bottles of chemical sanitizer above single use food packets. Store toxic chemicals away from or below food, food service items, or single use/service food items. Correct By: 07/27/2023 7-201.11 · Correct by 07/27/2023 47 8-304.11(A) Permit posted. Observed the permit was not posted in a location conspicuous to the consumer. Post the valid, current permit in a location plainly visible to the public. Correct By: 10/22/2023 8-304.11(A) · Correct by 10/22/2023 47 8-304.11(K) and city code 13-26. Observed the scored inspection was not posted in a location conspicuous to the consumer. See remarks. Correct By: 10/22/2023 8-304.11(K) · Correct by 10/22/2023 Inspector remarks Item #6 This has been a problem with this establishment in the past. It has not been resolved using a method acceptable under the food code: 1) A written program is developed for time only as a public health control for a TCS food. This limits the off temperature control to 4 hours, or 6 hours if specific criteria are met. The labels no the containers have a 7 day discard with day number 1 being the date it was removed from the manufacturer's container. This does not meet the hold time of 4 hours. 2) The establishment provides documentation that each formula of the sauce is non-TCS and laboratory results that the formulation does not grow bacteria of public heath concern. These are the only two compliance items that will resolve this item. The items off temperature control must be discarded every 4 hours. 3) the sauces will be kept at or below 41 degrees F. Item #10 Troubleshooting on the machine showed that the container of chlorine was extremely low. Changing the container and doing a prime on the sanitizer took 10 to 30 seconds to get the sanitizer up to the pump mechanism. The measured chlorine level on the first run was 25 ppm. This is still not an acceptable level. Running the machine for another couple of loads got the level back into range. Item #47 The city code at section 13-26 states that the last scored inspection must be posted in a location conspicuous to the public. It states that the establishment may post the score placard provided it matches the last scored inspection in date and score. Post the printed report. This is the last scored inspection. You may post the placard with the letter score. There is a temperature control issue left open from this inspection. A reinspection will be conducted tomorrow concerning the time only as a public health control. For this out-of-cycle inspection a fee of $103.00 will be charged. An invoice will be sent and is payable upon receipt. One of the items listed above in the remarks item #6 will need to be in place to resolve this issue. Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0
Jun 01, 2023	100	District A, Sector 4

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.