Seoul Food Korean Grill
2456 HARRY WURZBACH, San Antonio, 78218
Area: Northeast Side
· Metro Health licence 1122571
Weak record · rank 93 of 112
This inspection record is stale. The most recent inspection we can find is 798 days old, past our 400-day threshold. Old evidence is thin evidence, so the score below carries a 3.93-point evidence-depth discount and may not describe the business today.
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Latest health inspection
85/100 on May 30, 2024 (798 days ago)
Inspections start at 100 and lose points for each violation found. 69 or below is a failing inspection. A score describes one visit on one day — Metro Health says so itself — not the condition of the business today.
Inspection history — 6 on record
Open any inspection to see what the inspector actually found, in plain English, with the Food Code section it was cited under.
May 30, 2024 85 10 findings · 10 illness risk factors
Food was thawed unsafely
Thawing on a counter or in warm standing water lets the outside of the food warm into the bacteria growth range while the middle is still frozen.
“raw meat be thawing at room temperature. Ensure all food is properly being thawed under running water of 70F degrees or below.”Inspector’s note · SA Metro Health
Food Code 3-501.13(B) — Thawing · inspection item 38
Food was cooled the wrong way
Deep covered containers hold heat in the middle for hours. Cooling has to be done in shallow pans, an ice bath, or a blast chiller.
“beef at 99F degrees inside the walk-in cooler. Ensure all food is properly cooled down by placing food into smaller containers and ice baths.”Inspector’s note · SA Metro Health
Food Code 3-501.15(A) — Cooling Methods · inspection item 27
Ready-to-eat food was not date-marked
Once opened or made in house, refrigerated ready-to-eat food gets a maximum of seven days. With no date on the container, nobody in the kitchen knows which day that is.
“food stored inside the refrigerator and walk-in cooler without any proper date marking labels. Ensure all RTE/TCS foods prepared on site stored for more than 24 hours obtain a date marking label.”Inspector’s note · SA Metro Health
Food Code 3-501.17(A) — Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking · inspection item 28
In-use utensils were stored improperly between uses
Tongs and scoops left in standing lukewarm water sit in a bacteria incubator between every use. They go in the food handle-up, on a clean dry surface, or in water kept above 135°F.
“In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes.”Inspector’s note · SA Metro Health
Food Code 3-304.12(F) — In-Use Utensils, Between-Use Storage · inspection item 39
Food was stored where it could be contaminated
Boxes on the floor, food under a leaking line, product stored in the mop area. Anything at floor level catches splash and pests.
“food containers be stored on the floor inside the walk-in cooler. Ensure all food is stored at least 6in above the floor.”Inspector’s note · SA Metro Health
Food Code 3-305.11(A)(3) — Food Storage · inspection item 37
Staff did not wash hands when they were required to
Between raw chicken and ready-to-eat food, after the restroom, after touching the face — these are the specific moments contamination moves.
“employee be cutting cucumbers with no gloves on. Ensure gloves are used when handling food.”Inspector’s note · SA Metro Health
Food Code 2-301.14 — When to Wash · inspection item 14
A personal hygiene requirement was not met
Handwashing, clean hands, and what staff may wear while handling food.
“employee wash their hands at the mop sink. Ensure all employees wash their hands only at a designated hand washing sink.”Inspector’s note · SA Metro Health
Food Code 2-301.15 — Where to Wash · inspection item 22
Bare hands touched ready-to-eat food
Anything not cooked again after handling — buns, garnish, pickles, dressed sandwiches — has to be handled with gloves, tongs or deli paper.
“employee cut carrots with no gloves on. Ensure employees wear gloves when handling ready-to-eat foods.”Inspector’s note · SA Metro Health
Food Code 3-301.11(B) — Preventing Contamination from Hands · inspection item 15
Gloves were reused or misused
A glove worn from raw chicken to the plating station carries everything the bare hand would have. Gloves only help if they are changed.
Food Code 3-304.15(A) — Gloves, Use Limitation
Food-contact surfaces were not cleaned often enough
Slicers, prep boards and dispensing heads need cleaning on a schedule — every four hours in constant use — not just at close.
“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…”Inspector’s note · SA Metro Health
Food Code 4-602.11(D)(7) — Equipment Food-Contact Surfaces and Utensils
Jan 25, 2024 91 9 findings · 5 illness risk factors
Food was thawed unsafely
Thawing on a counter or in warm standing water lets the outside of the food warm into the bacteria growth range while the middle is still frozen.
“meat being thawed at room temperature. Ensure all food is properly thawed by under water running or thawed in refrigerator.”Inspector’s note · SA Metro Health
Food Code 3-501.13(B) — Thawing · inspection item 38
Food was cooled the wrong way
Deep covered containers hold heat in the middle for hours. Cooling has to be done in shallow pans, an ice bath, or a blast chiller.
“meat and broth being cooled down at room temperature. Ensure all food items are cooled properly by placing them into smaller containers and ice baths.”Inspector’s note · SA Metro Health
Food Code 3-501.15(A) — Cooling Methods · inspection item 27
Ready-to-eat food was not date-marked
Once opened or made in house, refrigerated ready-to-eat food gets a maximum of seven days. With no date on the container, nobody in the kitchen knows which day that is.
“food stored inside the refrigerator and walk-in cooler without any proper date marking labels. Ensure all RTE/TCS foods prepared on site stored for more than 24 hours obtain a date marking label.”Inspector’s note · SA Metro Health
Food Code 3-501.17(A) — Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking · inspection item 28
Unlabelled containers of food or ingredients
Working containers of flour, sugar, salt and seasoning that look alike get mixed up — and an unlabelled white powder next to the chemicals is a serious problem.
“containers storing condiments without a name label. Ensure all food storage containers have an identification label on.”Inspector’s note · SA Metro Health
Food Code 3-302.12 — Food Storage Containers, Identified with Common Name of Food · inspection item 41
Food was stored where it could be contaminated
Boxes on the floor, food under a leaking line, product stored in the mop area. Anything at floor level catches splash and pests.
“food containers stored on floor inside the walk-in cooler and in the kitchen. Ensure all food items are stored at least 6in above the floor.”Inspector’s note · SA Metro Health
Food Code 3-305.11(A)(3) — Food Storage · inspection item 37
Equipment or utensils were not clean
Split into two standards: anything that touches food must be clean to sight and touch, and everything else must be free of built-up grease, dust and debris. This is the most cited line in the whole code.
“Ventilation hood systems, filters.”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
Non-food surfaces had built-up grease or debris
Shelving, equipment exteriors, fryer sides and floor-level equipment. Build-up feeds pests and eventually falls into food.
“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.”Inspector’s note · SA Metro Health
Food Code 4-602.13 — Nonfood-Contact Surfaces
The premises were not cleaned often enough
Floors, walls, shelving, the areas under and behind equipment. This is the finding for build-up in the places nobody wants to reach.
“dust, dirt, and other debris accumulation on walls, vents, and ceilings. Ensure a deep cleaning is done at the establishment to remove all dirt and debris.”Inspector’s note · SA Metro Health
Food Code 6-501.12 — Cleaning, Frequency and Restrictions · inspection item 45
Ventilation hood filters were missing or wrong
Without filters, grease goes straight into the duct and comes back as drips.
“dirt, dust, grease, and other debris accumulation on vent hoods above the stoves, behind the cooking equipment, on shelves, and surrounding the stoves and other cooking equipment.”Inspector’s note · SA Metro Health
Food Code 4-202.18 — Ventilation Hood Systems, Filters · inspection item 42
Sep 6, 2023 96 4 findings · 4 illness risk factors
Raw and ready-to-eat food were not kept separate
Raw chicken stored above or beside food that will not be cooked again is how salmonella gets onto the thing you eat. This is the classic one.
“raw chicken stored directly next to raw beef and raw beef above vegetables. Ensure proper storage of raw meats.”Inspector’s note · SA Metro Health
Food Code 3-302.11(A)(2) — Packaged and Unpackaged Food - Separation, Packaging, and Segregation · inspection item 9
In-use utensils were stored improperly between uses
Tongs and scoops left in standing lukewarm water sit in a bacteria incubator between every use. They go in the food handle-up, on a clean dry surface, or in water kept above 135°F.
“rice scoops stored in room temperature water. Ensure rice scoops are stored in water at 135F or above.”Inspector’s note · SA Metro Health
Food Code 3-304.12(F) — In-Use Utensils, Between-Use Storage · inspection item 39
Clean equipment or single-use items were stored where they get dirty again
Clean plates stacked under an unfinished ceiling or beside a hand sink are re-contaminated before anyone uses them.
“debris buildup on a magnetic strip used to store clean knives. Ensure magnetic strips are maintained clean.”Inspector’s note · SA Metro Health
Food Code 4-903.11(A)(1) — Equipment, Utensils, Linens, and Single-Service and Single-Use Articles · inspection item 39
Food-contact surfaces were not cleaned often enough
Slicers, prep boards and dispensing heads need cleaning on a schedule — every four hours in constant use — not just at close.
“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…”Inspector’s note · SA Metro Health
Food Code 4-602.11(D)(7) — Equipment Food-Contact Surfaces and Utensils
Jan 26, 2023 95 2 findings · 2 illness risk factors
Ready-to-eat food was not date-marked
Once opened or made in house, refrigerated ready-to-eat food gets a maximum of seven days. With no date on the container, nobody in the kitchen knows which day that is.
“Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. At time of inspection observed, raw chicken stored next to raw pork and both above raw beef. 28”Inspector’s note · SA Metro Health
Food Code 3-501.17(A) — Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking
Raw and ready-to-eat food were not kept separate
Raw chicken stored above or beside food that will not be cooked again is how salmonella gets onto the thing you eat. This is the classic one.
Food Code 3-302.11(A)(2) — Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Sep 29, 2022 97 2 findings · 2 illness risk factors
Ready-to-eat food was not date-marked
Once opened or made in house, refrigerated ready-to-eat food gets a maximum of seven days. With no date on the container, nobody in the kitchen knows which day that is.
Food Code 3-501.17(A) — Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking
Unlabelled containers of food or ingredients
Working containers of flour, sugar, salt and seasoning that look alike get mixed up — and an unlabelled white powder next to the chemicals is a serious problem.
“Date marking prepare on site RTE/ TCS food. Observed TCS foods in walk-in cooler with no date label. Ensure date marking TCS foods held longer than 24 hours. 41”Inspector’s note · SA Metro Health
Food Code 3-302.12 — Food Storage Containers, Identified with Common Name of Food
Dec 10, 2021 98 2 findings
A Food Code requirement was not met
The inspector's own note below describes what was found.
Texas rule 25 TAC §228.186
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Cleaning, frequency and restrictions. Ensure cleaning behind and under cooking equipment. 35”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.42
What these numbers do and do not mean
An inspection score describes one visit on one day. It is what one inspector recorded on one date at one address — Metro Health says so itself. It is not a standing condition, not a grade for the food, and not a prediction about your lunch. A kitchen that scored 88 in March may be spotless today, and one that scored 100 may not be.
A 311 complaint is a phone call, not a finding. The city records that a member of the public called. It is not a citation, not an investigation result, and not evidence that anything was wrong. The city files it against an address, so where two food businesses share one, neither the record nor we can tell them apart. We publish the count with its denominator and let you weigh it.
Awards are reported, not endorsed. Every recognition on this site carries its publisher, its year and a link to the page we read it on. We did not judge those contests and we do not vouch for them; where a publisher named a business rather than an address, the page says so.
Absence of data is never rendered as a finding. No inspection on record means no Bird Score — never a zero, never quietly ranked last. No award found means we searched 172 recognitions from 13 publishers and found none, which is a statement about press coverage and not about cooking.
If something here is wrong, we will fix it. Every figure links to the record it came from. Email us with the correction and we will check it against the source and correct it within 48 hours, whether or not you are a customer. How to request a correction.