Tip Top Cafe
2814 FREDSBG RD, San Antonio, 78201
Area: Near Northwest
· Metro Health licence 491
Weak record · rank 101 of 112
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Latest health inspection
92/100 on Mar 3, 2026 (156 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 — 12 on record
Open any inspection to see what the inspector actually found, in plain English, with the Food Code section it was cited under.
Mar 3, 2026 92 6 findings · 3 illness risk factors
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.
“Food-contact surfaces clean to sight and touch. Observed stored food contact with food debris and residue on interior of equipment. Ensure utensils and other equipment are scrapped clean, prior to the wash rinse sanitize cycle. 39”Inspector’s note · SA Metro Health
Food Code 3-304.12(B) — In-Use Utensils, Between-Use Storage
A hand sink was blocked, or used for something other than washing hands
Hand sinks get used as dump sinks or stacked with boxes. A hand sink you have to move something to reach does not get used mid-rush, which is exactly when it matters.
“In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not time/temperature controlled for safety with their handles above the top of the food within containers or equipment that can be closed…”Inspector’s note · SA Metro Health
Food Code 5-205.11 — Using a Handwashing Sink
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.
Food Code 4-602.11(A)(5) — Equipment Food-Contact Surfaces and Utensils
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.
“Food-contact surfaces cleaned any time when contamination may occur. Observed in use knives stored under toaster. Ensure food contact surfaces are stored in a manner that prevents contamination and once items are contaminated the are sanitized. 10”Inspector’s note · SA Metro Health
Food Code 4-601.11(A) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
Equipment was broken or out of adjustment
Torn gaskets, failing seals, doors that do not close. Most cooler temperature failures start here.
“Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. Hand sink is propped up with pole, ensure sink is repaired/remounted to allow complete access at all times. 39”Inspector’s note · SA Metro Health
Food Code 4-501.11 — Good Repair and Proper Adjustment
Food did not meet its standard of identity
What is on the menu has to be what is in the container.
“Good repair and proper adjustment.. Upright coolers are missing handles, ensure equipment is in proper repair. 41”Inspector’s note · SA Metro Health
Food Code 3-601.11 — Standards of Identity
Aug 28, 2025 91 3 findings · 1 illness risk factor
Food was not held cold enough or hot enough
Between about 41°F and 135°F bacteria multiply fast. Food parked in that window for hours is the single most common cause of foodborne illness.
Food Code 3-501.16(A)(1) — Time/Temperature Control for Safety Food, Hot and Cold Holding
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.
“Equipment and utensil design and construction. safe materials and maintained in good repair. Warmer needs to be repaired and in proper adjustment. Cold doors need repair, gaskets are missing. 42”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Hot Hold (135°F or higher). Hot hold was not maintaining temperature. Items on left side of warmer were temping below 135F. If items are to be held on hot hold they must be above 135F. 32”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.223
Mar 13, 2025 87 7 findings · 6 illness risk factors
Food was not held cold enough or hot enough
Between about 41°F and 135°F bacteria multiply fast. Food parked in that window for hours is the single most common cause of foodborne illness.
Food Code 3-501.16(A)(1) — Time/Temperature Control for Safety Food, Hot and Cold Holding
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.
“Bare hands contact with ready-to-eat foods. At time of inspection observed employee handling ready to eat lettuce with barehands. 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.
“Hot Hold (135°F or higher). At time of inspection, mixed vegetables held on steam table were temping at 98F. Item was rapidly reheated. 9”Inspector’s note · SA Metro Health
Food Code 3-302.11(A)(2) — Packaged and Unpackaged Food - Separation, Packaging, and Segregation
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.
“Date marking prepare on site RTE/ TCS food. Ensure that TCS foods are dated with prep date and discard date. 39”Inspector’s note · SA Metro Health
Food Code 3-304.12(B) — In-Use Utensils, Between-Use Storage
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.
“In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not time/temperature controlled for safety with their handles above the top of the food within containers or equipment that can be closed…”Inspector’s note · SA Metro Health
Food Code 4-903.11(B)(2) — Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
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.
“Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Observed raw chicken on same shelf as packages of various other raw meats. 15”Inspector’s note · SA Metro Health
Food Code 3-301.11(B) — Preventing Contamination from Hands
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.
“Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored covered or inverted. 42”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
Aug 19, 2024 89 6 findings · 5 illness risk factors
Food was not held cold enough or hot enough
Between about 41°F and 135°F bacteria multiply fast. Food parked in that window for hours is the single most common cause of foodborne illness.
“Food protected from cross contamination by separating, storage, preparation, holding, and display. OBSERVED TILAPIA IN COOLER AND IT WAS UNCOVERED AND WATER FROM REFRIGERATOR WAS DRIPPING INTO IT. IT WAS DISCARDED BY STAFF. 2”Inspector’s note · SA Metro Health
Food Code 3-501.16(A)(2) — Time/Temperature Control for Safety Food, Hot and Cold Holding
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 protected from cross contamination by storing the food in packages, covered containers, or wrappings. OBSERVED TILAPIA IN REFRIGERATOR WITHOUT A COVER AND WATER FALLING IN FROM COOLER. 9”Inspector’s note · SA Metro Health
Food Code 3-302.11(A)(1) — Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Wiping cloths were left out instead of kept in sanitizer
A damp rag on the counter is the most effective bacteria-spreading tool in a kitchen. Between uses it belongs in a bucket of sanitizer at the right strength.
“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CLEAN WALK IN COOLER FLOOR. CLEAN FANS THAT ARE USED FOR EMPLOYEES AS DUST WAS OBSERVED ON IT. 36”Inspector’s note · SA Metro Health
Food Code 3-304.14(B)(1) — Wiping Cloths, Use Limitation
No soap at a hand sink
Rinsing with water alone does not remove the grease that bacteria travel in. A hand sink without soap is decoration.
“Hand drying provision.. PAPER NEEDED AT HAND SINK IN KITCHEN. 31”Inspector’s note · SA Metro Health
Food Code 6-301.11 — Handwashing Cleanser, Availability
No paper towels at a hand sink
Wet hands transfer far more bacteria than dry ones, and staff who cannot dry their hands mostly stop washing them.
Food Code 6-301.12 — Hand Drying Provision
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.
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 41
May 14, 2024 90 5 findings · 4 illness risk factors
Food was not held cold enough or hot enough
Between about 41°F and 135°F bacteria multiply fast. Food parked in that window for hours is the single most common cause of foodborne illness.
Food Code 3-501.16(A)(2) — Time/Temperature Control for Safety Food, Hot and Cold Holding
No probe thermometer for checking food temperatures
You cannot verify chicken is cooked through or that the steam table is holding without sticking a thermometer in the food.
“Food-contact surfaces clean to sight and touch. OBSERVED A KNIFE THAT WAS USED AND PLACED ON TOP OF A FLOUR CONTAINER. PLEASE ENSURE THAT THESE ARE PLACED WITH DIRTY DISHES OR STORED IN PROPER AREA.”Inspector’s note · SA Metro Health
Food Code 4-302.12(A) — Food Temperature Measuring Devices
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.
“Food thermometers provided and accessible. ENSURE ALL COOLER HAVE THERMOMETERS INSIDE. 41”Inspector’s note · SA Metro Health
Food Code 3-302.12 — Food Storage Containers, Identified with Common Name of Food
Staff were not wearing effective hair restraints
Hats and hairnets are the visible half of a hygiene program. Inspectors read a kitchen without them as a kitchen not enforcing the rest.
“F. EMPLOYEE ADDED MORE ICE TO KEEP IT COOLER. 35”Inspector’s note · SA Metro Health
Food Code 2-402.11 — Effectiveness · inspection item 47
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.
“Hair Restraints effective. ENSURE THAT EMPLOYEES WITH BEARDS WEAR BEARD GUARDS. 10”Inspector’s note · SA Metro Health
Food Code 4-601.11(A) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
Nov 6, 2023 95 4 findings · 1 illness risk factor
No probe thermometer for checking food temperatures
You cannot verify chicken is cooked through or that the steam table is holding without sticking a thermometer in the food.
“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CONTINUE CLEANING THE OVEN/GRILL WHERE GERASE RESIDUE OBSERVED BELOW. 29”Inspector’s note · SA Metro Health
Food Code 4-302.12(A) — Food Temperature Measuring Devices
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.
“Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. CONTINUE REPAIRING FLOORS WHERE THERE ARE BROKEN TILES AS THESE THAT ARE BROKEN OR MISSING HAVE STAGNANT WATER. 42”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
A floor, wall or ceiling surface was not smooth and cleanable
Porous or rough surfaces in a wet kitchen hold moisture and grow mould. They must be sealable and washable.
“Permit posted. ENSURE MOST CURRENT PERMIT IS POSTED IN PUBLIC VIEW. 45”Inspector’s note · SA Metro Health
Food Code 6-101.11(A)(1) — Surface Characteristics
A permit-holder responsibility was not met
Covers the obligations that come with holding the permit — posting it, allowing access, reporting changes, correcting findings.
Food Code 8-304.11(A) — Responsibilities of the Permit Holder
Jun 8, 2023 92 6 findings · 3 illness risk factors
No probe thermometer for checking food temperatures
You cannot verify chicken is cooked through or that the steam table is holding without sticking a thermometer in the food.
“Poisonous/toxic materials or chemicals not in original container labeled. LABEL CONTAINER WITH PINK SOAP IF NOT IN ORIGINAL CONTAINER. 29”Inspector’s note · SA Metro Health
Food Code 4-302.12(A) — Food Temperature Measuring Devices
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.
“Containers of chemical sanitizing solutions stored off the floor and used in a manner that prevents contamination. 37”Inspector’s note · SA Metro Health
Food Code 3-302.11(A)(4) — Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Wiping cloths were left out instead of kept in sanitizer
A damp rag on the counter is the most effective bacteria-spreading tool in a kitchen. Between uses it belongs in a bucket of sanitizer at the right strength.
Food Code 3-304.14(E) — Wiping Cloths, Use Limitation
Pests were present, or the premises were not kept free of them
Roaches, flies and rodents move directly between waste and food. A live sighting during an inspection means the population is well established.
“Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. COVER ALL FOOD TO ENSURE THAT NO ENVIRONMENTAL CONTAMINATION CAN OCCUR. 34”Inspector’s note · SA Metro Health
Food Code 6-501.111(B) — Controlling Pests
Dead pests were not removed
Dead insects and rodents left in place are both a contamination source and a sign the problem is not being worked.
“Food thermometers provided and accessible. ENSURE THAT THERMOMETERS ARE TOWARDS THE FRONT OF REFRIGERATORS. 34”Inspector’s note · SA Metro Health
Food Code 6-501.112 — Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests
A chemical container was unlabelled
An unlabelled spray bottle in a kitchen is the one that eventually gets sprayed on food or mistaken for water.
“Controlling pests. Check premises. OBSERVED AREAS AROUND ESTABLISHMENT THAT NEED TO BE ADDRESSED TO INHIBIT ENTRANCE OF PESTS FROM OUTSIDE. NEED TO SEAL CRACKS OR ANY SMALL OPENINGS AROUND OUTSIDE OF ESTABLISHMENT. 18”Inspector’s note · SA Metro Health
Food Code 7-102.11 — Common Name
Mar 21, 2023 92 6 findings · 2 illness risk factors
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.
“Repairing. The physical facilities shall be maintained in good repair. PLEASE REPAIR AND SEAL VARIOUS AREAS IN ESTABLISHEMNT, CEILINGS, AND OUTDOOR WALLS. 41”Inspector’s note · SA Metro Health
Food Code 3-302.12 — Food Storage Containers, Identified with Common Name of Food
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.
“Food storage containers, identified with common name of food.. LABEL CONTAINER WITH WHITE POWDER IN FRONT SERVING AREA. 39”Inspector’s note · SA Metro Health
Food Code 4-903.11(B)(2) — Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
An outer door, window or gap was not sealed against pests
A propped back door or a gap under a door is the single most common way roaches, flies and rodents get in.
“Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored covered or inverted. PLEASE COVER OR INVERT CONTAINERS FOR TO-GO FOOD WHICH ARE STORED AT FRONT SHELF BY COLD-HOLDS. 34”Inspector’s note · SA Metro Health
Food Code 6-202.15(C) — Outer Openings, Protected
Pests were present, or the premises were not kept free of them
Roaches, flies and rodents move directly between waste and food. A live sighting during an inspection means the population is well established.
“Exterior doors used as exits need not be self-closing if they are solid and tight-fitting. NEED TO ENSURE THE WHOLE FRAME OF DOOR DOES NOT ALLOW ANY LIGHT IN THROUGH IT. ALSO, MESH SHOULD COVER THE WHOLE DOOR AND NOT BE RIPPED OR HAVE HOLES WHERE DOOR HANDLE GOES. 34”Inspector’s note · SA Metro Health
Food Code 6-501.111(B) — Controlling Pests
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.
“Controlling pests. Check premises. OBSERVED MULTIPLE SMALL ROACHES AROUND KITCHEN AND ON WALLS IN ESTABLISHMENT. BUILDING NEEDS REPAIRS TO ENSURE THAT THEY ARE NOT COMING THROUGH FROM OUTSIDE. OBSERVED CRACKS IN CEMENT OUTSIDE AND AREAS IN WALLS WHERE SEALING IS NEEDED. 10”Inspector’s note · SA Metro Health
Food Code 4-601.11(A) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
Something in the building was broken and not repaired
Broken tile, damaged wall, failing cooler seal. Damaged surfaces cannot be cleaned and they collect what everything else sheds.
Food Code 6-501.11 — Repairing
Jan 3, 2023 86 10 findings · 5 illness risk factors
Food was not held cold enough or hot enough
Between about 41°F and 135°F bacteria multiply fast. Food parked in that window for hours is the single most common cause of foodborne illness.
Food Code 3-501.16(A)(2) — Time/Temperature Control for Safety Food, Hot and Cold Holding
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.
“Controlling pests. Check premises. OBSERVED ROACHES WALKING AROUND HAND WASH AREA AND ALSO, NEAR COLD HOLD UNITS. 37”Inspector’s note · SA Metro Health
Food Code 3-302.11(A)(4) — Packaged and Unpackaged Food - Separation, Packaging, and Segregation
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.
“Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. PLEASE COVER ALL ITEMS WHEN NOT IN USE. BUTTER CONTAINER OBSERVED ON SHELF WITH NO LID. 41”Inspector’s note · SA Metro Health
Food Code 3-302.12 — Food Storage Containers, Identified with Common Name of Food
No soap at a hand sink
Rinsing with water alone does not remove the grease that bacteria travel in. A hand sink without soap is decoration.
“Hand drying provision.. MISSING PAPER TOWELS AT HAND SINKS. 31”Inspector’s note · SA Metro Health
Food Code 6-301.11 — Handwashing Cleanser, Availability
No paper towels at a hand sink
Wet hands transfer far more bacteria than dry ones, and staff who cannot dry their hands mostly stop washing them.
“Food-contact surfaces clean to sight and touch. PLEASE CLEAN INSIDE OF MICROWAVE IN FRONT SERVING AREA. 31”Inspector’s note · SA Metro Health
Food Code 6-301.12 — Hand Drying Provision
An outer door, window or gap was not sealed against pests
A propped back door or a gap under a door is the single most common way roaches, flies and rodents get in.
“Equipment and utensil design and construction. safe materials and maintained in good repair. PLEASE CLEAN THE FLOOR MATS AS THESE ARE FILLED WITH FOOD DEBRIS. NEED TO REPLACE ANY RIPPED MATS AS WELL. 34”Inspector’s note · SA Metro Health
Food Code 6-202.15(D) — Outer Openings, Protected
Pests were present, or the premises were not kept free of them
Roaches, flies and rodents move directly between waste and food. A live sighting during an inspection means the population is well established.
“Removing dead or trapped birds, insects, rodents, and other pests. OBSERVED DEAD ROACHES IN FACILITY. 34”Inspector’s note · SA Metro Health
Food Code 6-501.111(B) — Controlling Pests
Dead pests were not removed
Dead insects and rodents left in place are both a contamination source and a sign the problem is not being worked.
“COMPARTMENT SINK THAT IS RIPPED. 34”Inspector’s note · SA Metro Health
Food Code 6-501.112 — Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests · inspection item 3
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.
“Food storage containers, identified with common name of food. PLEASE LABEL CONTAINER THAT HAD WHITE POWDER. 42”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 41
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Hand washing cleanser, availability. MISSING SOAP AT HAND SINK IN KITCHEN. 32”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.223
Aug 12, 2022 92 6 findings · 1 illness risk factor
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.
“Food-contact surfaces clean to sight and touch.”Inspector’s note · SA Metro Health
Food Code 4-602.11(A)(4) — Equipment Food-Contact Surfaces and Utensils
A chemical container was unlabelled
An unlabelled spray bottle in a kitchen is the one that eventually gets sprayed on food or mistaken for water.
“Food-contact surfaces cleaned before using or storing a food temperature device. 18”Inspector’s note · SA Metro Health
Food Code 7-102.11 — Common Name
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.
“Closing toilet room doors. 42”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
A restroom door was propped open
The door is the barrier between the restroom's air and the dining room's.
“Toilet room receptacle, covered.”Inspector’s note · SA Metro Health
Food Code 6-501.19 — Closing Toilet Room Doors
No covered waste bin in the women's restroom
A specific code requirement, and one of the most frequently cited items in the whole state.
“Poisonous/toxic materials or chemicals not in original container labeled. 46”Inspector’s note · SA Metro Health
Food Code 5-501.17 — Toilet Room Receptacle, Covered
Mar 15, 2022 93 3 findings · 2 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.
“Bare hands contact with ready-to-eat foods. 9”Inspector’s note · SA Metro Health
Food Code 3-302.11(A)(1) — Packaged and Unpackaged Food - Separation, Packaging, and Segregation
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.
Food Code 3-301.11(B) — Preventing Contamination from Hands
Something in the building was broken and not repaired
Broken tile, damaged wall, failing cooler seal. Damaged surfaces cannot be cleaned and they collect what everything else sheds.
“Food protected from cross contamination by separating, storage, preparation, holding, and display. **** OBSERVED: RAW FOODS STORED ABOVE READY TO EAT FOODS. 45”Inspector’s note · SA Metro Health
Food Code 6-501.11 — Repairing
Dec 2, 2021 88 4 findings
A Food Code requirement was not met
The inspector's own note below describes what was found.
“TO 49F. FOOD WAS VOLUNTARILY DISCARDED BY ESTABLISHMENT. 27 *”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.107 · inspection item 47
A Food Code requirement was not met
The inspector's own note below describes what was found.
“WILL BE ASSESSED. 29 *”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.108 · inspection item 00
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Food thermometers provided and accessible. *** THERMOMETERS MUST BE USED FOR VERIFYING TEMPERATURES FOR COOLING AND COLD HOLD. 30 *”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.247
A Food Code requirement was not met
The inspector's own note below describes what was found.
“HRS WAS AT A TEMPERATURE OF 70F AND COOKED THE DAY PRIOR. 2 *”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.75 · inspection item 6
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.