Bill Miller BBQ #8

2823 Commerce St W, San Antonio, TX 78207

American

Last inspected: Nov 3, 2025

100

Score

Low Risk

Bill Miller BBQ #8 appears in inspection records seven times, starting in 2023. The latest inspection on file is from Nov 3, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.

Things are looking better lately, with recent visits averaging around two violations compared to roughly four violations earlier on.

When inspectors have written things up, “using a hand washing facility” has been the most frequent reason, cited two times.

The city-wide average for San Antonio sits at 84, putting Bill Miller BBQ #8 on the better side of that line. The record reflects steady performance over time.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Nov 3, 2025

Routine

No violations found.

100

May 30, 2025

Routine

1 major violation. 1 minor violation.

View 2 violations

Handwashing sink blocked, inaccessible, or used improperly

5-205.11

Equipment not in good repair or proper adjustment

4-501.11

Dec 2, 2024

Routine

2 major violations. 2 minor violations.

View 4 violations

Handwashing sink blocked, inaccessible, or used improperly

5-205.11

No soap available at handwashing sink

6-301.11

Food storage containers not labeled with contents

3-302.12

Food stored improperly or exposed to contamination

3-305.11(A)(3)

Sep 6, 2024

Routine

3 critical violations.

View 3 violations

Observed buckets of salad ingredients stacked inside of each other with nothing in between food and bottom of buckets.

Observed dishes on drying rack stacked while still dripping wet and with food debris on them. Ensure dishes are cleaned to sight and touch, then sanitized and allowed to air dry.

Sanitizer water needs to be changed more often and ensure level does not drop below 50 ppm. When checked it was less than 25ppm.

Jan 18, 2024

Routine

1 critical violation. 2 minor violations.

View 3 violations

Chemical sanitizer generated onsite, chemical criteria. OBSERVED SANITIZER SOLUTION IN THREE COMPARTMENT SINK LESS THAN THE DESIRED CONCENTRATION RANGE (50-100 ppm). ENSURE YOU ARE TESTING YOUR SANITIZER SOLUTION AND PROPERLY MIXING SANITIZER TO REACH CORRECT CONCENTRATION RANGE.

4-501.114(F)(2)

Nonfood-contact surfaces not corrosion-resistant or cleanable

4-101.19

Employee eating, drinking, or using tobacco in food area

2-401.11

Sep 7, 2023

Routine

2 critical violations. 1 major violation. 3 minor violations.

View 6 violations

Brisket, mac and cheese and other items on serving line were off hot hold temperature. Ensure food does not drop below 135F. Recommend temping food every two hours and reheating when needed.

Sanitizer compartment at 3-comparment sink observed with food debris. Ensure that dishes and utensils are cleaned to sight and touch before being sanitized and/or putting on drying rack.

Certified Food Manger (CFM) Certificate posted in conspicuous location.

228.31(a)

Nonfood-contact surfaces not cleaned at required frequency

4-602.13

Sanitizer level at 3 compartment out of required range. Ensure sanitizer solution is within required range (50-100 PPM) as per * 228.111(n)(6)(B) Chemical sanitizer generated onsite, chemical criteria

228.111(n)(6)(B)

Observed food containers stored as clean dripping with sanitizer solution. Ensure all food containers are allowed to properly air dry before stacking them as per 228.124(a)(2)(A) Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored in a self- draining position that allows air drying.

228.124(a)(2)(A)

Feb 10, 2023

Routine

4 critical violations. 1 major violation. 3 minor violations.

View 8 violations

Sanitization method does not meet required temperatures or concentration

4-703.11(C)(1)

Briskets on bottom shelf in hot hold temped between 111-130F. Ensure food does not drop below 135F. Recommend temping food every two hours and reheating when needed.

Sanitizer compartment at 3-comparment sink observed with food debris. Ensure that dishes and utensils are cleaned to sight and touch before being sanitized.

Sanitizer solution level needs to be higher in sink in order for dishes to be fully submerged.

No hand drying provision at handwashing sink

6-301.12

Observed sanitizer solution in three compartment and sanitizer compartment (too low) and sanitizer buckets (too high) out of required range. Ensure sanitizer solution is within required range (50-100 PPM) as per * 228.111(n)(6)(B) Chemical sanitizer generated onsite, chemical criteria.

228.111(n)(6)(B)

228.124(a)(2)(A)

Nonfood-contact surfaces not cleaned at required frequency

4-602.13

Show all 7 inspections Show less

Frequently Asked Questions

When was Bill Miller BBQ #8 last inspected?

The most recent health inspection at Bill Miller BBQ #8 on file is from Nov 3, 2025. The public record contains seven inspections in total.

What is the most common violation at Bill Miller BBQ #8?

Across the inspection record, “using a hand washing facility” has been cited two times, more than any other issue at Bill Miller BBQ #8.

How does Bill Miller BBQ #8 compare to other restaurants in San Antonio?

Bill Miller BBQ #8 most recently scored 100 out of 100, which is higher than the San Antonio average of 84.

Has Bill Miller BBQ #8's inspection record improved over time?

Yes. Recent inspections at Bill Miller BBQ #8 have averaged around two violations per visit, down from roughly four earlier in the record.

What does a low risk rating mean?

A low risk rating at Bill Miller BBQ #8 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.

How often is Bill Miller BBQ #8 inspected?

Based on the inspection history on file, Bill Miller BBQ #8 is inspected around three times per year on average.

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