| Inspection date |
Score |
Inspection type |
| ▸ Sep 17, 2026 |
92
A
|
District A, Sector 6
· 4 findings
|
|
Observations and corrective actions
-
2
WALK IN COOLER WAS NOT WORKING DURING TODAY'S INSPECTION; ONE BOX OF BUTTER(36 LBS)AND ONE PACKAGE OF RAW CHORIZO WAS DISCARDED DURING TODAY'S INSPECTION; FACILITY WILL NEED TO ENSURE THAT THESE TYPES OF REFRIGERATED, HAZARDOUS, TCS FOODS ARE KEPT AT AN INTERNAL TEMPERATURE OF 41 DEGREES F AND BELOW; 3-501.16(A)(2) Cold Hold (41°F/45°F or below).
3-501.16(A)(2)
-
21
FACILITY MUST ENSURE THAT THERE IS AT LEAST ONE FOOD MANAGER PHYSICALLY PRESENT DURING THE ESTABLISHMENT'S HOURS OF OPERATION; EMPLOYEES PRESENT ONLY HAD A FOOD HANDLER'S CERTIFICATE; THIS SHOULD BE CORRECTED PRIOR TO NEXT INSPECTION TO AVOID FUTURE RE-INSPECTION FEES; 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: 09/27/2026
2-101.11, 2-102.12
· Correct by 09/27/2026
-
33
DATA PLATE ON THE MECHANICAL WAREWASHING MACHINE SHOWS FINAL RINSE SHOULD REACH 180 DEGREES F; FINAL RINSE WAS NOT OBSERVED REACHING 180 DEGREES F DURING TODAY'S INSPECTION; FACILITY WILL NEED TO ENSURE THAT THE HOT WATER IS REACHING 180 DEGREES F, IF HOT WATER IS BEING USED AS THE FINAL SANITIZER AT THE MECHANICAL WAREWASHING MACHINE(THIS AGAIN WAS ACCORDING TO THE INFORMATION ON THE DATA PLATE); NO CHLORINE CHEMICAL SANITIZER WAS SEEN HOOKED UP; THIS WILL NEED TO BE CORRECTED PRIOR TO NEXT INSPECTION TO AVOID FUTURE RE-INSPECTIONS/RE-INSPECTION FEES; 4-501.112 Mechanical warewashing equipment, hot water sanitization temperatures.. Correct By: 09/27/2026
4-501.112
· Correct by 09/27/2026
-
47
FACILITY MUST ENSURE TO POST ONE FOOD MANAGER'S CERTIFICATE IN A CONSPICUOUS AREA TO THE GENERAL PUBLIC; THIS CERTIFICATE COULD NOT BE LOCATED DURING TODAY'S INSPECTION; CORRECT PRIOR TO NEXT INSPECTION TO AVOID FUTURE RE-INSPECTION FEES; 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicious location. Correct By: 12/16/2026
· Correct by 12/16/2026
Inspector: Sean Gilbert
· Corrected on site: 1
· Repeat violations: 0
|
| ▸ Mar 24, 2026 |
96
A
|
District A, Sector 6
· 2 findings
|
|
Observations and corrective actions
-
21
FACILITY WILL NEED TO ENSURE THAT THERE IS AT LEAST ONE EMPLOYEE THAT IS FOOD MANAGER CERTIFIED; EMPLOYEE WITHIN THE KITCHEN HAD A FOOD HANDLER'S CERTIFICATE, BUT NOBODY ELSE COULD SHOW PROOF OF A FOOD MANAGER'S CERTIFICATE; THIS SHOULD BE CORRECTED PRIOR TO NEXT INSPECTION; 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: 04/03/2026
2-101.11, 2-102.12
· Correct by 04/03/2026
-
30
FOOD PERMIT IS EXPIRED AND WILL NEED TO BE RENEWED WITHIN 10 DAYS TO AVOID POSSIBLE CLOSURE AND SUSPENSION OF FOOD PERMIT; FOOD PERMIT RENEWAL DOCUMENTATION WAS GIVEN TO FACILITY ON 2/2/26; 8-301.11.1 Permit Requirement, Prerequisite for Operation. Correct By: 04/03/2026
8-301.11
· Correct by 04/03/2026
Inspector: Sean Gilbert
· Corrected on site: 0
· Repeat violations: 0
|
| ▸ Sep 04, 2025 |
94
A
|
District A, Sector 6
· 3 findings
|
|
Observations and corrective actions
-
21
MANAGER THAT ALLEGEDLY HAS FOOD MANAGER CERTIFICATION IS SAID TO COME IN LATER AROUND 10 AM. ENSURE AT LEAST ONE PERSON PER SHIFT IS ONSITE WITH PROOF OF CURRENT FOOD MANAGER CERTIFICATION DURING ALL HOURS OF KITCHEN OPERATION. FDA Code 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.
2-101.11, 2-102.12
-
22
NO EVIDENCE OF FOOD HANDLER CERTIFICATIONS PROVIDED AT TIME OF INSPECTION. ENSURE KITCHEN STAFF MEMBERS THAT DO NOT HAVE A FOOD MANAGER CERTIFICATION HAVE PROOF OF A CURRENT FOOD HANDLER CERTIFICATION. THIS MUST BE READY TO PRESENT WHEN ASKED DURING INSPECTION. FDA Code: 228.31(d) Food Handler Training criteria. Correct By: 09/14/2025
· Correct by 09/14/2025
-
29
THERMOMETER FOR MONITORING RINSE TEMPERATURE IN MECHANICAL DISHWASHING MACHINE NOT WORKING AT TIME OF INSPECTION. ENSURE UNIT IS SERVICED SO RINSE TEMPERATURE MAY BE VERIFIED WITH RINSE THERMOMTER GAUGE ON DISHWASHING UNIT. FDA Code: 4-302.13 Hot water mechanical ware washing operations, an irreversible registering temperature indicator shall be provided. Correct By: 09/14/2025
4-302.13
· Correct by 09/14/2025
Inspector remarks
If you have questions regarding today's visit, please call me at (210)219-5903 or email me at [email protected].
Inspector: RYAN DAVIS
· Corrected on site: 1
· Repeat violations: 2
|
| ▸ Jan 27, 2025 |
96
A
|
District A, Sector 6
· 2 findings
|
|
Observations and corrective actions
-
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. ENSURE A MANAGER ENROLLS AND TAKES THE FOOD MANAGER COURSE. Correct By: 02/06/2025
2-102.12(A)
· Correct by 02/06/2025
-
22
228.31(d) Food Handler Training criteria. ENSURE EMPLOYEES HANDLING AND COOKING FOOD ENROLL AND TAKE THE FOOD HANDLERS COURSE. Correct By: 02/06/2025
· Correct by 02/06/2025
Inspector remarks
THE LIST OF PLACES TO ENROLL AND TAKE THE FOOD MANAGERS AND FOOD HANDLER COURSE HAS BEEN GIVEN TO MANAGEMENT.
Inspector: Maurico Ripley
· Corrected on site: 0
· Repeat violations: 0
|
| ▸ Jul 18, 2024 |
93
A
|
District A, Sector 3
· 4 findings
|
|
Observations and corrective actions
-
14
2-301.14 When to wash. EMPLOYEE WAS TOUCHING AND HANDLING HER HAIR WITH GLOVES AND THEN PROCEEDED TO HANDLE FOOD WITHOUT WASHING HER HANDS AND CHANGING GLOVES.
2-301.14
-
31
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. ONE OF THE EMPLOYEE HANDSINK IS NOT PROVIDING COLD/HOT RUNNING WATER.
5-202.12(A)
-
35
2-402.11 Hair Restraints effective. ENSURE EMPLOYEES HANDLING AND PREPARING FOOD WEAR A HAIR RESTRAINT DEVICE.
2-402.11
-
47
8-304.11(A) Permit posted. FOOD PERMIT IS NOT POSTED FOR PUBLIC DISPLAY.
8-304.11(A)
Inspector: Maurico Ripley
· Corrected on site: 0
· Repeat violations: 0
|
| Jan 18, 2024 |
100
|
District A, Sector 3
|
| ▸ Jul 05, 2023 |
100
A
|
District A, Sector 3
|
|
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 us at 210-207-0135. **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
Inspector: Maurico Ripley
· 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.