POSTINO THE RIM

17627 LA CANTERA PKW, TX 78257 · facility #4320146

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Latest

Best ever

100

Worst ever

Avg score

98.0

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 POSTINO THE RIM health-inspection history: POSTINO THE RIM at 17627 LA CANTERA PKW, 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 30, 2026	97 A	District B, Sector 14 · 1 finding
Observations and corrective actions 2 Observed food items stored in top-open section of the cold hold units temperatures ranging from 46 F to 49 F. Units are located next to cooking equipment with no lid/cover. Lid/cover was replaced back to the unit. Food items had reached to 41 F and below at the end of inspection. Ensure all cold hold units hold food at 41 F or below.3-501.16(A)(2) Cold Hold (41°F/45°F or below). 3-501.16(A)(2) 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. ----------------------------------------------------------------------------------- *Note* Ensure lids/covers are kept on cold-hold units at all times. Ensure to close lid/cover after each use to for proper cooling, prevent cold air from escaping, and help maintain food at 41°F or below. Inspector: Shinghang Chan · Corrected on site: 1 · Repeat violations: 0
Aug 12, 2026	95 A	District B, Sector 14 · 4 findings
Observations and corrective actions 28 Observed food items prepared on-site in refrigerator units past the USE-BY date. Ensure food items are properly discarded based on the date label as per 3-501.17(A) Date marking prepare on site RTE/ TCS food. 3-501.17(A) 32 Observed hot-holding food trays with burn marks, melted areas, and cracks. Ensure all utensils and equipment are free of chips, cracks, breaks, and other physical imperfections. Discard/repair/replace all damaged utensils and equipment as per 4-201.11 Equipment and utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. 4-201.11 36 Observed wet wiping cloths stored on countertop. Ensure wet wiping cloths are stored inside sanitizer solution as per 3-304.14(B)(1) Cloths in-use for wiping between uses stored. 3-304.14(B)(1) 36 Observed sanitizer bucket for wiping cloth was not reaching the proper chemical concentration. Ensure wiping cloth are stored properly in a bucket with proper chemical concentration (Qt Ammonium 200 ppm - 400 ppm) as per 3-304.14(B)(1) Cloths in-use for wiping between uses stored. Correct By: 11/10/2026 3-304.14(B)(1) · Correct by 11/10/2026 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. Inspector: Shinghang Chan · Corrected on site: 2 · Repeat violations: 0
Feb 13, 2026	100 A	District B, Sector 14
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. If you have any questions concerning the status of your permit, please contact our Finance Department of Food and Environmental Health: 1. (210) 207-8732 2. F&[email protected] 3. In person at 1901 S. Alamo, San Antonio TX 78204 7:45a.m. - 4:30 p.m. **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. DEPT NUMBER: 210-207-0135 Inspector: Emilio Rengifo · Corrected on site: 0 · Repeat violations: 0
Sep 02, 2025	99 A	District B, Sector 14 · 1 finding
Observations and corrective actions 45 Observed floor areas in 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: 12/01/2025 6-501.12 · Correct by 12/01/2025 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. Inspection report emailed to Management at [email protected] Inspector: Ruben Lara · Corrected on site: 0 · Repeat violations: 0
May 27, 2025	97 A	District B, Sector 14 · 1 finding
Observations and corrective actions 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) 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: 1 · Repeat violations: 0
Apr 29, 2025	97 A	District B, Sector 14 · 1 finding
Observations and corrective actions 10 Observed food containers stored as clean dirty with debris build up. 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) 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: 1 · Repeat violations: 1
Nov 21, 2024	96 A	District B, Sector 14 · 2 findings
Observations and corrective actions 10 Observed food containers stored as clean dirty with debris build up. 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) 36 Observed wet wiping cloths stored on countertop. Ensure wet wiping cloths are stored inside sanitizer solution as per 3-304.14(B)(1) Cloths in-use for wiping between uses stored. 3-304.14(B)(1) 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: 2 · Repeat violations: 0
Jul 29, 2024	100	District A, Sector 4
Jul 11, 2024	92	District A, Sector 4 · 3 findings
Observations and corrective actions 5 3-403.11(D) Reheat from 41°F to 165°F within 2 hours and/or Commercially processed RTE foods reheated from 41°F to 135°F within 2 hours. Observed queso in hot hold at a temperature of 120 degrees F. See remarks. Correct By: 07/14/2024 3-403.11(D) · Correct by 07/14/2024 9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Observed chorizo stored above hole intact beef. See remarks. Correct By: 07/14/2024 3-302.11(A)(2) · Correct by 07/14/2024 29 4-302.14 Sanitizing solutions, testing devices. Observed no chlorine test strips were available for testing the ware washing machine. Provide for testing strips for all sanitizers used. Correct By: 07/21/2024 4-302.14 · Correct by 07/21/2024 Inspector remarks Item #5 Any prepared foods stored in cold hold must be reheated to 165 degrees F prior to placing in hot hold. Commercially packaged prepared foods must be reheated to 135 prior to placing in hot hold. Other items in the hot hold were 144 to 150 degrees F. Rapid reheat the queso back to 165 degrees F then place in hot hold. Item #9 Raw animal food must not be stored above any ready-to-eat foods. Raw animal foods must be stored with the higher cooking temperature stored below the lower cooking temperature. This order of stacking is due the temperatures and cooking level required to kill the bacteria associated with the different types of foods. Ready-to-eat is generally safe to give to the public without the need to kill off any bacteria so they must not be contaminated by a food requiring cooking to kill the bacteria. Use proper stacking order in storage. Ground meats have a cooking temperature of 155 degrees F. Whole intact beef has a cooking temperature of 145 degrees F. The Chorizo must be stored below the beef. Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0
Feb 07, 2024	100	District A, Sector 4
Jan 22, 2024	99	District A, Sector 4
Jul 06, 2023	100	District A, Sector 4
Inspector remarks * There must be three things posted in conspicuous view of the consumer. 1) the permit. This must be current. 2) A CFM certificate, and 3) The last scored inspection. This is the printed report and not the placard with the large letter grade. The letter grade placard is voluntary and must match the last scored inspection report in number grade and date. Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0
Jun 30, 2023	100	District A, Sector 4
Feb 13, 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.