SUKEBAN SUSHI AND CHAMPAGNE

1420 ALAMO ST S, TX 78204 · facility #4319861

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Latest

Best ever

100

Worst ever

Avg score

96.2

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 SUKEBAN SUSHI AND CHAMPAGNE health-inspection history: SUKEBAN SUSHI AND CHAMPAGNE at 1420 ALAMO ST S, 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
Sep 25, 2026	98 A	District D, Sector 24 · 1 finding
Observations and corrective actions 31 Observed pot stored inside hand sink in kitchen. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. 5-205.11 Inspector remarks **Report Emailed Please Sign Paper Copy and Post*** Please print and sign the inspection report. Reports are required to be posted in public view of the establishment. Letter Grade Placards are optional for display. Inspector: Samantha Sauceda · Corrected on site: 1 · Repeat violations: 0
May 15, 2026	97 A	District D, Sector 24 · 2 findings
Observations and corrective actions 27 Cold-hold unit in kitchen was incapable of maintaining internal temperatures of 41F or less. TCS food items must be used or discarded after 6 hours. CORRECTIVE ACTIONS: Items to be moved into unit capable of holding TCS foods at 41F or less. A4-301.11 Cooling, heating, and holding capacities. Equipment. Correct By: 05/25/2026 · Correct by 05/25/2026 35 Ensure that staff handling food items are utilizing hair/beard restraints. 2-402.11 Hair Restraints effective. Correct By: 08/13/2026 2-402.11 · Correct by 08/13/2026 Inspector remarks **Report Emailed Please Sign Paper Copy and Post*** Please print and sign the inspection report. Reports are required to be posted in public view of the establishment. Letter Grade Placards are optional for display. Inspector: Samantha Sauceda · Corrected on site: 0 · Repeat violations: 0
Mar 26, 2026	100 A	District D, Sector 24
Inspector remarks **Report Emailed Please Sign Paper Copy and Post*** Please print and sign the inspection report. Reports are required to be posted in public view of the establishment. Letter Grade Placards are optional for display. Inspector: Samantha Sauceda · Corrected on site: 0 · Repeat violations: 0
Mar 25, 2026	100 A	District D, Sector 24
Inspector remarks **Report Emailed Please Sign Paper Copy and Post*** Please print and sign the inspection report. Reports are required to be posted in public view of the establishment. Letter Grade Placards are optional for display. Inspector: Samantha Sauceda · Corrected on site: 0 · Repeat violations: 0
Sep 25, 2025	100 A	District D, Sector 24
Inspector remarks **Report Emailed Please Sign Paper Copy and Post*** Please print and sign the inspection report. Reports are required to be posted in public view of the establishment. Letter Grade Placards are optional for display. *Ensure that lids are provided for trash receptacles in women's restrooms Inspector: Samantha Sauceda · Corrected on site: 0 · Repeat violations: 0
Sep 25, 2025	97 A	District D, Sector 24 · 2 findings
Observations and corrective actions 31 Observed pot of food stored inside hand sink. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. 5-205.11 40 Observed food product stored inside reused single-use containers. 4-502.13(A) Single-service and single-use articles may not be reused. Correct By: 12/24/2025 4-502.13(A) · Correct by 12/24/2025 Inspector remarks **Report Emailed Please Sign Paper Copy and Post*** Please print and sign the inspection report. Reports are required to be posted in public view of the establishment. Letter Grade Placards are optional for display. Inspector: Samantha Sauceda · Corrected on site: 1 · Repeat violations: 1
Apr 24, 2025	100 A	District D, Sector 24
Inspector remarks **Report Emailed Please Sign Paper Copy and Post*** Please print and sign the inspection report. Reports are required to be posted in public view of the establishment. Inspector: Samantha Sauceda · Corrected on site: 0 · Repeat violations: 0
Feb 28, 2025	95 A	District D, Sector 24 · 3 findings
Observations and corrective actions 10 Ware wash machine was not properly dispensing at least 50ppm of sanitizer. Staff shall continue to manually wash-rinse-sanitize in three-compartment sink. 4-703.11(C)(2) After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 seconds for a CHLORINE SOLUTION of 50 mg/L. 4-703.11(C)(2) 39 3-304.12(F) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 57 degrees Celsius (135 degrees Fahrenheit) and the container is cleaned at a frequency specified under §4-602.11(D)(7) of this title. Correct By: 05/29/2025 3-304.12(F), 4-602.11(D)(7) · Correct by 05/29/2025 40 Observed ice cream stored in reused garlic container. Discontinue use of single use containers in single-use containers. 4-502.13(A) Single-service and single-use articles may not be reused. Correct By: 05/29/2025 4-502.13(A) · Correct by 05/29/2025 Inspector remarks *** Please Sign Paper Copy and Post*** Please sign the inspection report. Reports are required to be posted in public view of the establishment. Letter Grade Placards are optional for display. Inspector: Samantha Sauceda · Corrected on site: 1 · Repeat violations: 0
Sep 26, 2023	92 A	District C, Sector 27 · 4 findings
Observations and corrective actions 10 1) DISH MACHINE NOT DISPENSING ANY MEASURABLE SANITIZER. HAVE SERVICED AND UNTIL THEN USE 3-COMPARTMENT SINK FOR SANITIZING. 2) OBSERVED 4 SPOONS WITH FOOD DEBRIS ON THEM. ENSURE CLEAN WARES ARE INSPECTED BEFORE STORING FOR USE. 4-501.114(F) Chemical sanitizer generated on-site, criteria. 4-601.11(A) Food-contact surfaces clean to sight and touch. Correct By: 09/29/2023 4-501.114(F), 4-601.11(A) · Correct by 09/29/2023 20 STRONG SMELL FROM GREASE TRAP NOTED UPON ENTERING KITCHEN. HAVE PLUMBER DIAGNOSE AND ELIMINATE SOURCE OF SMELL. 228.222(h)(2) Sewage disposal system that is sized, constructed, maintained, and operated. Correct By: 09/29/2023 · Correct by 09/29/2023 38 OBSERVED THAWED EEL STILL IN VACUUM PACKAGE. ENSURE ALL FROZEN FISH PACKAGE INSTRUCTIONS ARE FOLLOWED EXACTLY. COMPARE TO PACKAGE OF YELLOW TAIL TO SEE DIFFERENCE IN WORDING. 3-501.13(E)(1) TCS food shall be thawed reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration as specified in paragraph (A) of this subsection. Correct By: 12/25/2023 3-501.13(E)(1) · Correct by 12/25/2023 39 OBSERVED RICE SCOOPS AND OTHER UTENSILS IN PAN OF STANDING WATER. IF IN-USE, UTENSILS MUST BE STORED IN HOT WATER 135 F OR HOTTER. 3-304.12(F) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 57 degrees Celsius (135 degrees Fahrenheit) and the container is cleaned at a frequency specified under §4-602.11(D)(7) of this title. Correct By: 12/25/2023 3-304.12(F), 4-602.11(D)(7) · Correct by 12/25/2023 Inspector remarks A 1ST REINSPECTION IS SCHEDULED FOR 10/10/2023 TO CHECK GREASE TRAP SMELL, DISH MACHINE, AND THAWING. A FEE OF $103.00 WILL BE BILLED TO YOU AFTER INSPECTION IS COMPLETE. QUESTIONS: [email protected] OR (210) 207-0135 Inspector: Nathan Balfour · Corrected on site: 0 · Repeat violations: 3
Sep 13, 2023	90 A	District C, Sector 27 · 5 findings
Observations and corrective actions 10 1) DRINK GUNS HAD HEAVY ACCUMUNLATION INSIDE NOZZLES. ENSURE THAT EVERY 24 HOURS NOZZLES ARE REMOVED AND NOZZLES AND GUNS ARE WASHED, RINSED, AND SANITIZED. 2) WAREWASHING SINK DID NOT HAVE 110 F WATER. MUST HAVE GREATER HOT WATER SUPPLY. 4-601.11(A) Food-contact surfaces clean to sight and touch. 4-703.11(C)(4) After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in §1-201.10(B) of this title (relating to Definitions). Correct By: 09/16/2023 1-201.10(B), 4-601.11(A), 4-703.11(C)(4) · Correct by 09/16/2023 23 WATER HEATER IS VERY SMALL AND DID NOT PROVIDE ENOUGH HOT WATER TO WARM UP TO 110 F AND MAINTAIN IT. CAPACITY MUST BE SUCH THAT HAND SINKS ALWAYS HAVE 100 F WATER AVAILABLE AND CAN MAINTAIN IT, AND 3-COMPARTMENT SINKS HAVE 110 F AVAILABLE AND CAN MAINTAIN IT. LIKELY A LARGER WATER HEATER OR AN ON-DEMAND WATER HEATER CAPABLE OF MEETING REQUIREMENTS IS NEEDED. WATER ONLY GOT TO 97 F AND THEN FELL TO 92 F. 5-103.11(B) Does the establishment have sufficient capacity to meet peak hot water demands?. Correct By: 09/23/2023 5-103.11(B) · Correct by 09/23/2023 31 1) HAND SINK HAD NO HOT WATER. 2) CANS OF BEER WERE STORED IN HAND SINK. NOTHING MAY BE STORED IN HAND SINK. 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. 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: 09/23/2023 5-202.12(A), 5-205.11 · Correct by 09/23/2023 33 ESTABLISHMENT DOES NOT HAVE MOP SINK. MAY HAVE BEEN REMOVED. ESTABLISHMENT NEEDS A MOP SINK. 5-203.13 Service sink or one curbed cleaning facility provided. Correct By: 09/23/2023 5-203.13 · Correct by 09/23/2023 45 FLOOR UNDER BAR NEEDS CLEANING. GENERAL MAINTENANCE AND REPAIRS NEEDED. 6-501.12 Cleaning, frequency. Correct By: 12/12/2023 6-501.12 · Correct by 12/12/2023 Inspector remarks A 1ST REINSPECTION WILL OCCUR IN OCTOBER TO CHECK HOT WATER CAPACITY, HOT WATER TO HAND SINK, 3-COMAPRTMENT SINK, AND TO CHECK FOR A MOP SINK. A FEE OF $103.00 WILL BE CHARGED AFTER THAT INSPECTION IS COMPLETE. POST THIS REPORT PUBLICLY. QUESTIONS: [email protected] OR (210) 207-0135. Inspector: Nathan Balfour · Corrected on site: 0 · Repeat violations: 0
Sep 13, 2023	100	District C, Sector 27
Inspector remarks NO VIOATIONS. GOOD WORK. POST THIS REPORT IN PUBLIC VIEW. QUESTIONS: [email protected] or (210) 207-0135. Inspector: Nathan Balfour · Corrected on site: 0 · Repeat violations: 0
Sep 07, 2023	97 A	District C, Sector 27 · 1 finding
Observations and corrective actions 19 3-COMPARTMENT SIKN SPRAYER MAY NOT BE ABLE TO HANG BELOW MAXIMIMUM FILL LINE OF SINK. HAVE ADJUSTED SO ABOVE FILL LINE. 5-202.13 Backflow prevention, air gap. Correct By: 09/10/2023 5-202.13 · Correct by 09/10/2023 Inspector remarks -Eliminate drip under hand sink. CFM - Josh Biffle - valid through 10/26/2026. CFH - Samuel Zachry valid through 08/09/2026. POST INSPECTION REPORT IN PUBLIC VIEW. POSTING OF LETTER GRADE PLACARD IS OPTIONAL. QUESTIONS: [email protected] OR (210) 207-0135 Inspector: Nathan Balfour · Corrected on site: 0 · Repeat violations: 0
May 25, 2023	88 B	District C, Sector 27 · 7 findings
Observations and corrective actions 6 SUSHI RICE IS KEPT AT OR JUST ABOVE ROOM TEMPERATURE AFTER VINEGAR IS ADDED. RICE MUST BE KEPT HOT (135 F) OR COLD (41 F), OR ACIDIFIED TO RENDER NON-TEMPERATURE CONTROLLED USING pH METER, LOGS, AND HACCP PLAN AND VARIANCE, OR YOU MAY USE TIME ONLY AS A HEALTH CONTROL. FOR TIME ONLY, TEMPERATURE IS NOT CONTROLLED, pH DOES NOT NEED TO BE MEASURES, AND THERE IS NO NEED FOR A HACCP PLAN OR VARIANCE. TWO THINGS ARE NEEDED 1) WRITTEN PROCEDURES STATING THAT THIS IS WHAT YOU ARE DOING, AND 2) RECORD KEEPING SUCH AS A LOG SHEET, TIME STICKERS, LABELS, ETC. INDICATING THE 4 HOURS YOU HAVE BEFORE FOOD MUST BE USED OR DISCARDED. - ESTALISHMENT HAS DATE LABELS ON RICE COOKERS, BUT NEEDS TIME LABELS OR TIME LOG FOR TIME-ONLY AS A HEALTH CONTROL. 3-501.19(B) Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded. 3-501.19(A) Written procedures shall be prepared in advance, maintained in the establishment. Correct By: 05/28/2023 3-501.19(A), 3-501.19(B) · Correct by 05/28/2023 10 DISH MACHINE IS NOT FUNCTIONING PROPERLY. CHLORINE SANITIZER IS DISPENSING, BUT IT GOES INTO LEDGE OR TRAY THAT WATER WASHES OVER AND WATER LEVEL IS NOT HIGH ENOUGH TO MIX SANITIZER INTO RINSE WATER. ALSO, SOAP SUDS ARE REMAINING AFTER WASH AND RINSE. HAVE MACHINE SERVICED TO ADJUST THE WATER LEVEL HIGHER AND SO SOLUTION READS 50-100 PPM WHEN SANITIZING. CORRECTED ON SITE BY 3-COMPARTMENT SINK SET UP AND BEING USED FOR WAREWASHING. 4-501.114(F) Chemical sanitizer generated on-site, criteria. 4-501.114(F) 10 SEVERAL PIECES OF SILVERWARE HAD FOOD RESIDUE ON THEM AND THERE WAS FOOD DEBRIS IN THE STORAGE BIN, AS WELL AS PAPER TOWEL LINERS TO SOAK UP LIQUID. CORRECTED ON SITE. UTENSILS REWASHED, UTENSIL BIN REWASHED. DO NOT USE ABSORBENT MATERIAL IN UTENSIL STORAGE BINS. 4-601.11(A) Food-contact surfaces clean to sight and touch. 4-601.11(A) 20 STRONG GREASE TRAP ODOR IN KITCHEN. ESTABLISHMENT WORKED TO SEAL LID TO IN-FLOOR GREASE TRAP, BUT ODOR REMAINS. VENT PIPE WAS FOLLOWED AND ENDS IN PLUMBING VENT UNDER SPRAYER COUNTER AREA. THIS IS PROBABLE SOURCE OF ODOR. CONSULT WITH PLUMBER ON WHETHER VENT IF NEEDED CAN BE REROUTED TO EXIT BUILDING, OR IF NOT NEEDED CAN BE CAPPED AND LET GASSES GO WHERE WASTE WATER GOES TO BE VENTED DOWN THE LINE. 5-402.13 Conveying sewage. Correct By: 05/28/2023 5-402.13 · Correct by 05/28/2023 34 OBSERVED LIVE ROACH FALL INTO COOLANT ICE MAKER WHEN DOOR WAS OPENED. HAVE PEST SERVICE PERFORMED AND KEEP RECORD AVAILABLE FOR INSPECTION. 6-501.111(B) Controlling pests. Check premises. Correct By: 08/23/2023 6-501.111(B) · Correct by 08/23/2023 39 OBSERVED RICE SCOOPS STORED IN PAN OF WATER. MUST BE STORED IN HOT (135 F) WATER. CAN USE WELL NEXT TO MISO OR BURNER ON STOVE TO KEEP HOT. 3-304.12(F) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 57 degrees Celsius (135 degrees Fahrenheit) and the container is cleaned at a frequency specified under §4-602.11(D)(7) of this title. 3-304.12(F), 4-602.11(D)(7) 47 OLD INSPECTION REPORT WITH 100 SCORE WAS POSTED IN ENTRY AREA. DID NOT SEE LAST INSPECTION WHICH WAS AN 89. MUST POST MOST RECENT INSPECTION REPORT. 228 Were no other violations observed during inspection?. Inspector remarks PLEASE CONTACT ME AND LET ME KNOW WHAT SOLUTION WAS FOUND FOR ODOR/VENTING ISSUE WITHIN 10 DAYS. IF I DO NOT HEAR FROM YOU A 1ST REINSPECTION WILL BE CONDUCTED AND A FEE OF $103.00 WILL BE CHARGED. [email protected] OR (210) 207-0135. POSTING MOST RECENT SCORED INSPECTION (THIS REPORT) IS REQUIRED. POSTING OF LETTER GRADE PLACARD IS OPTIONAL. CFM - Amonrat Shirley - valid through 09/08/2027. Inspector: Nathan Balfour · Corrected on site: 3 · Repeat violations: 3
Mar 23, 2023	100 A	District C, Sector 27
Inspector remarks NO VIOLATIONS. CFM - Josh Biffle - valid through 10/26/2026. POST INSPECTION REPORT IN PUBLIC VIEW. POSTING OF LETTER GRADE PLACARD IS OPTIONAL. QUESTIONS: [email protected] OR (210) 207-0135 Inspector: Nathan Balfour · Corrected on site: 0 · Repeat violations: 0
Jan 18, 2023	89 B	District C, Sector 27 · 5 findings
Observations and corrective actions 6 SUSHI RICE IS KEPT AT OR JUST ABOVE ROOM TEMPERATURE AFTER VINEGAR IS ADDED. RICE MUST BE KEPT HOT (135 F) OR COLD (41 F), OR ACIDIFIED TO RENDER NON-TEMPERATURE CONTROLLED USING pH METER, LOGS, AND HACCP PLAN AND VARIANCE, OR YOU MAY USE TIME ONLY AS A HEALTH CONTROL. FOR TIME ONLY, TEMPERATURE IS NOT CONTROLLED, pH DOES NOT NEED TO BE MEASURES, AND THERE IS NO NEED FOR A HACCP PLAN OR VARIANCE. TWO THINGS ARE NEEDED 1) WRITTEN PROCEDURES STATING THAT THIS IS WHAT YOU ARE DOING, AND 2) RECORD KEEPING SUCH AS A LOG SHEET, TIME STICKERS, LABELS, ETC. INDICATING THE 4 HOURS YOU HAVE BEFORE FOOD MUST BE USED OR DISCARDED. 3-501.19(A) Written procedures shall be prepared in advance, maintained in the establishment. Correct By: 01/21/2023 3-501.19(A) · Correct by 01/21/2023 10 DISH MACHINE IS NOT FUNCTIONING PROPERLY. CHLORINE SANITIZER IS DISPENSING, BUT IT GOES INTO LEDGE OR TRAY THAT WATER WASHES OVER AND WATER LEVEL IS NOT HIGH ENOUGH TO MIX SANITIZER INTO RINSE WATER. ALSO, SOAP SUDS ARE REMAINING AFTER WASH AND RINSE. HAVE MACHINE SERVICED TO ADJUST THE WATER LEVEL HIGHER AND SO SOLUTION READS 50-100 PPM WHEN SANITIZING. 4-501.114(F) Chemical sanitizer generated on-site, criteria. Correct By: 01/21/2023 4-501.114(F) · Correct by 01/21/2023 20 GREASE TRAP HAS DRAIN ODOR. LID IS MISSING 4 BOLTS WITH WASHERS AND RUBBER SEALS. INSTALL PROPER BOLTS AND SEALS TO KEEP GASES IN GREASE TRAP AND OUT OF KITCHEN. 5-402.13 Conveying sewage. Correct By: 01/21/2023 5-402.13 · Correct by 01/21/2023 34 OBSERVED 2 ROACHES IN KITCHEN AND SOME FRUIT FLIES AND DRAIN FLIES. ALSO SOME ROACHES IN MOP SINK CLOSET. HAVE ESTABLISHMMENT TREATED BY LICENSED PROFESSIONAL PEST SERVICE AND HAVE TREATED MONTHLY AND AS NEEDED. 6-501.111(B) Controlling pests. Check premises. 6-501.111(D) Controlling pests. Eliminating harborage conditions. Correct By: 04/18/2023 6-501.111(B), 6-501.111(D) · Correct by 04/18/2023 39 OBSERVED RICE SCOOPS STORED IN PAN OF WATER. MUST BE STORED IN HOT (135 F) WATER. CAN USE WELL NEXT TO MISO OR BURNER ON STOVE TO KEEP HOT. 3-304.12(F) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 57 degrees Celsius (135 degrees Fahrenheit) and the container is cleaned at a frequency specified under §4-602.11(D)(7) of this title. OBSERRVED ICE SCOOP STORED ON TOP OF ICE MAKER. IT CAN BE STORED HERE, BUT MUST BE IN SOMETHING LIKE A PAN THAT CAN BE TAKEN DOWN TO CHECK CLEANLINESS AND TO CLEAN. 4-602.11(E)(1) Surfaces of utensils and equipment contacting food that is not time/temperature control for safety shall be cleaned at any time when contamination may have occurred. 3-304.12(F), 4-602.11(D)(7), 4-602.11(E)(1) Inspector remarks A 1ST REINSPECTION WITH A FEE OF $103.00 HAS BEEN SCHEDULED FOR 02/01/2023. Please ensure all items are corrected to avoid further reinspections and fees. Questions: [email protected] or (210) 207-0135 Inspector: Nathan Balfour · Corrected on site: 1 · 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.