Culebra Meat Market #15
Last inspected: Sep 15, 2025
55
Score
CULEBRA MEAT MARKET #15, located at 2424 Guadalupe St in San Antonio, TX, underwent a moderate risk inspection on September 15, 2025. The inspection identified four major and four minor violations, including issues with food storage off the floor and unsanitary conditions in various areas of the facility. Historical data indicates a pattern of high-risk inspections across six scored events.
6
Inspections
0
Critical latest
4
Major latest
4
Minor latest
Inspection History
Sep 15, 2025
Routine
4 major violations. 4 minor violations.
View 8 violations
Working containers of toxic materials not identified
7-102.11
No hand drying provision at handwashing sink
6-301.12
Observed food handler without certification. Ensure all employees handling food to obtain a certification and a copy of the certification must be maintained on site as per **228.31(d) Food Handler Training criteria.
228.31(d)
Observed no food manager available at time of inspection. Ensure at least one food manager is physically present during hours of operations as per **228.31(b) Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §2-101.11 and §2-102.12.
228.31(b)
Mops not properly air-dried after use
6-501.16
Physical facilities not cleaned at required frequency
6-501.12
Food storage containers not labeled with contents
3-302.12
Food stored improperly or exposed to contamination
3-305.11(A)(3)
55
Apr 25, 2025
Routine
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Food is unsafe, adulterated, or misrepresented
3-101.11
Observed no Food Handler certificates for the employees on site. Ensure that all employees handling food products are certified as per: (d) Food Handler Training criteria.
Raw and ready-to-eat foods not properly separated
3-302.11(A)(4)
Observed no Certified Food Manager on site. Ensure that a certified Food Manager is on site during business hours as per: 228.31(b) Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §2-101.11 and §2-102.12.
228.31(b)
Observed no hot water at restroom and at mop sink. Ensure to provide hot water (minimum of 100F degrees at restroom hand washing sink and at mop sink as per: 5-103.11(B) Does the establishment have sufficient capacity to meet peak hot water demands?.
5-103.11(B)
Equipment or utensils not clean
4-601.11(C)
50
Sep 20, 2024
Routine
4 critical violations. 2 major violations. 9 minor violations.
View 15 violations
Food-contact surfaces not cleaned and sanitized at required frequency
4-602.11(A)(1)
Raw and ready-to-eat foods not properly separated
3-302.11(A)(4)
Toxic materials not used according to law or manufacturer instructions
7-202.12(A)
OBSERVED POT OF CHILE AND TOMATO LEFT ON STOVE FROM PREVIOUS DAY. ENSURE ALL FOOD IS COOLED AND STORED WITHIN ALOTED TIME.
OBSERVED MULTIPLE CONTAINERS OF SLICED AND PREPARED MEAT, AND CONTIANERS OF BEANS ANS SALSA WITH NO DATE LABELS. ENSURE TO DATE LABEL ANY PREPARED FOOD YOU STORE OVER 24 HOURS.
No hand drying provision at handwashing sink
6-301.12
Food stored improperly or exposed to contamination
3-305.11(B)
Physical facilities not cleaned at required frequency
6-501.12
Physical facilities not in good repair
6-501.11
TRASH CANS USED FOR MEAT WASTE NEED TO BE CLEANED AND WASHED REGULARLY. FOUL ODOR EMINATING FROM TRASH CANS.
In-use utensils stored improperly between uses
3-304.12(B)
Floor, wall, or ceiling surface not smooth or cleanable
6-101.11(A)(1)
MEATS NEED TO BE COVERED AND PROTECTED IN FREEZER. OBSERVED MEAT UNCOVERED IN FREEZER WITH SEVERE FREEZER BURN.
3-COMPARTMENT SINK NEEDS TO HAVE A FACUET THAT REACHES ALL THREE COMPARTMENT AND LEAK FOR SPRAYER NEEDS TO BE REPAIRED SO IT DOES NOT LEAK. HOT WATER AT 3-COMPARTMENT NOT WORKING.
In-use utensils stored improperly between uses
3-304.12(F)
29
Feb 12, 2024
Routine
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
Hot or cold food held at improper temperature
3-501.16(A)(1)
Food-contact surfaces not cleaned and sanitized at required frequency
4-602.11(A)(1)
Raw and ready-to-eat foods not properly separated
3-302.11(A)(4)
Handwashing sink blocked, inaccessible, or used improperly
5-205.11
No hand drying provision at handwashing sink
6-301.12
Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §2-101.11 and §2-102.12. OBSERVED NO CFM PRESENT, EMPLOYEE WORKING WITH MEATS HAD FOOD HANDLER. ENSURE ATLEAST ONE CFM IS PRESENT DURING ALL OPERATING HOURS.
228.31(b)
Ready-to-eat food not date marked
3-501.17(A)
Employee eating, drinking, or using tobacco in food area
2-401.11
Food stored improperly or exposed to contamination
3-305.11(B)
Physical facilities not in good repair
6-501.11
Physical facilities not cleaned at required frequency
6-501.12
In-use utensils stored improperly between uses
3-304.12(F)
33
Sep 22, 2023
Routine
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Chicharrons in display case temped in 90's, employee stated they may have been there since the day before. All food must be kept 135F or more, when in hot hold.
Observed meat cutting equipment with dried food and debris. Ensure all equipment is cleaned to sight and touch and then sanitized every 4 hours and in-between different types of meat.
No hand drying provision at handwashing sink
6-301.12
Sanitizer test kit not available
4-302.14
Food stored improperly or exposed to contamination
3-305.11(A)(3)
Observed: Employee assist various customers, that asked for different types of food and gloves were not changed nor hands washed. Employee also engaged in other activities without changing gloves in-between task. Food employees shall clean their hands and exposed portions of their arms as specified under subsection (b) immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single- service and single-use articles P [14] and
228.44(2)
Observed tongs in container with water at room temperature. Tongs may not be water at room temperature. CORRECTIVE ACTION: Utensils may be kept in hot water of 135F or more or in running water.
Replace missing or broken tiles.
Ice build up in walk-in freezer needs to be cleaned up.
47
Jan 2, 2023
Routine
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Food-contact surfaces not cleaned and sanitized at required frequency
4-602.11(C)
Handwashing sink blocked, inaccessible, or used improperly
5-205.11
Doors to display coolers need to be cleaned including crevice where food items fall when removing from cooler.
Scoops must all have handles and be stored in a clean and dry place or with the hand above food level.
Door to walk in cooler needs to be repaired.
67
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