Culebra Meat Market #7
Last inspected: Dec 2, 2025
64
Score
CULEBRA MEAT MARKET #7, located at 3017 Blanco Rd in San Antonio, TX, underwent a moderate-risk inspection on December 2, 2025. The inspection identified one critical violation concerning hot holding temperatures and another for improperly labeled ice bags. Across three recorded inspections, CULEBRA MEAT MARKET #7 has predominantly received high-risk classifications.
8
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Dec 2, 2025
Routine
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Hot or cold food held at improper temperature
3-501.16(A)(1)
Food label missing or inaccurate
3-602.11(A)
Ready-to-eat food not date marked
3-501.17(A)
3
In-use utensils stored improperly between uses
3-304.12(F)
64
Jun 3, 2025
Routine
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Raw and ready-to-eat foods not properly separated
3-302.11(A)(2)
Raw and ready-to-eat foods not properly separated
3-302.11(A)(4)
Food is unsafe, adulterated, or misrepresented
3-101.11
Ready-to-eat food not date marked
3-501.17(A)
Ice bags need label with name and address of location
Equipment or utensils not clean
4-601.11(C)
50
Nov 14, 2024
Routine
3 critical violations. 6 major violations. 8 minor violations.
View 17 violations
Raw and ready-to-eat foods not properly separated
3-302.11(A)(4)
Raw and ready-to-eat foods not properly separated
3-302.11(A)(1)
Food-contact surfaces not cleaned and sanitized at required frequency
4-602.11(A)(5)
Ready-to-eat food not date marked
3-501.17(A)
Food thermometer not available or accessible
4-302.12(A)
Handwashing sink blocked, inaccessible, or used improperly
5-205.11
No hand drying provision at handwashing sink
6-301.12
Sanitizer test kit not available
4-302.14
Food Handler Training criteria. Ensure that all food handling employees have valid/current food handler training and certificates are available on site.
228.31(d)
A cover or lid for equipment shall overlap the opening and be sloped to drain. Observed wire shelving rack rusted and filled with debris, rack needs to be cleaned/rust removed or discarded.
4-204.12(A)
Outer openings not protected against pests
6-202.15(C)
Evidence of pests or pest control inadequate
6-501.111(B)
Food stored improperly or exposed to contamination
3-305.11(A)(3)
Food does not meet standards of identity
3-601.11
Equipment or utensils not clean
4-601.11(C)
Nonfood-contact surfaces not cleaned at required frequency
4-602.13
Vent hood system needs to be cleaned and degreased.
23
Jun 13, 2024
Routine
3 critical violations. 6 major violations. 2 minor violations.
View 11 violations
Backflow prevention air gap not adequate
5-202.13
Plumbing system not maintained in good repair
5-205.15(A)
Hot or cold food held at improper temperature
3-501.16(A)(2)
Equipment lacks capacity to maintain safe food temperatures
4-301.11
Observed that there were no Certified Food Managers present during today’s inspection. There were only Food Handlers present to answer any questions the inspector had. There MUST always be a Certified Food Manager (CFM) on site during all hours of operation. They are responsible for directing the flow of the kitchen and being knowledgeable about food handling and safety. The inspector highly recommends that the two responsible Food Handlers present today are trained to become CFMs and that they
228.31(b)
Food package damaged or integrity compromised
3-202.15
No soap available at handwashing sink
6-301.11
Sanitizer test kit not available
4-302.14
Observed that the Bleach/ Chlorine sanitizer solution in the “Sanitize” compartment of the three-compartment sink had a concentration of 200 PPM. Ensure that Bleach/ Chlorine sanitizers have a concentration of 50 to 100 Parts Per Million (PPM), and Quaternary Ammonium sanitizers have a concentration of 200 to 400 PPM. These concentrations are NEEDED to effectively sanitize food-contact surfaces and nonfood contact surfaces. If the concentrations are too high, then the sanitizers shall contaminat
4-501.116
Nonfood-contact surfaces not cleaned at required frequency
4-602.13
Physical facilities not in good repair
6-501.11
32
Feb 20, 2024
Routine
1 critical violation. 5 major violations. 2 minor violations.
View 8 violations
Raw and ready-to-eat foods not properly separated
3-302.11(A)(4)
Observed that the warming rack/ hot hold that held the Carnitas had an internal thermometer that read ~ 102 degrees Fahrenheit (F). The inspector temped the Carnitas at 145 F. Ensure all hot holds, warming racks, and steam tables have a thermometer that is calibrated, accurate, easily accessible, easily readable, durable, and in good repair. The thermometer MUST be placed near the front of the hot hold so that Food Handlers can check that the hot hold is keeping the food at 135 F or higher. Ensu
4-204.112(A)
Handwashing sink water not at required temperature
5-202.12(A)
Food label missing or inaccurate
3-602.11(A)
Working containers of toxic materials not identified
7-102.11
Observed that all three of the butchers could NOT demonstrate their Food Handler certification. One of the Food Handlers began five days ago. One of them did NOT have one, and the last stated that they had one, but they have a photo of their Food Handler on their last cell phone. Ensure that all staff members who are open-handling food and beverages (cooking, baking, preparing, modifying) become Food Handler certified. The inspector highly recommends that the establishment holds a copy of each F
228.31(d)
Physical facilities not in good repair
6-501.11
Equipment or utensils not clean
4-601.11(C)
47
Nov 13, 2023
Routine
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
Plumbing system not maintained in good repair
5-205.15(B)
Plumbing system not maintained in good repair
5-205.15(A)
Raw and ready-to-eat foods not properly separated
3-302.11(A)(4)
Working containers of toxic materials not identified
7-102.11
Handwashing sink water not at required temperature
5-202.12(A)
Observed that four Certified Food Manager (CFM) certifications were posted and NOT expired, but none of the CFM were present during the routine food establishment inspection. There MUST always be a CFM on site during all hours of operation. They are responsible for directing the flow of the kitchen and being knowledgeable about food handling and safety. Inspector highly recommends two other Food Handlers become registered CFMs if the main CFM needs to step out of the establishment to run an erra
228.31(b)
Observed two labeled spray bottles used for disinfecting the cutting boards where the raw meats are cut and prepared. One spray bottle labeled Disinfectant in Spanish had very low concentration (~ 25 Parts Per Million (PPM)). The other, labeled Windex, had a concentration of 500 PPM. The staff showed the inspector that they use Quaternary Ammonium as their sanitizer. The inspector experimented with them on how much sanitizer they should be adding per gallon of water to get the concentration betw
4-501.116
Food stored improperly or exposed to contamination
3-305.11(A)(3)
Physical facilities not in good repair
6-501.11
The temperature of the hot water for the standing mop sink was at 80 degrees Fahrenheit (F). The mop sink MUST always have cold and hot running water. The mop/ service sink MUST always have a MINIMUM temperature of 110 F for the hot water during all hours of operation. Ensure that the hot water for the mop/ service sink is increased to 110 F MINIMUM.
Equipment or utensils not clean
4-601.11(C)
Cleaned equipment or utensils stored improperly
4-903.11(A)(1)
Physical facilities not cleaned at required frequency
6-501.12
32
Jun 27, 2023
Routine
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
Raw and ready-to-eat foods not properly separated
3-302.11(A)(2)
Toxic materials not used according to law or manufacturer instructions
7-202.12(B)(2)
Food label missing or inaccurate
3-602.11(A)
No soap available at handwashing sink
6-301.11
Ready-to-eat food not date marked
3-501.17(A)
Observed that the sanitizer spray bottle had a very low concentration. Bleach/ Chlorine sanitizer needs to have a concentration of 50 parts per million (PPM) to 100 PPM to effectively disinfect food contact surfaces in the butcher area and non-food contact surfaces. Ensure the three-compartment sink in the butcher area has testing strips nearby so that employees may create sanitizing solutions with the right concentration. Ensure the following: 4-501.116 Concentration of the sanitizing solution
4-501.116
Physical facilities not in good repair
6-501.11
Food stored improperly or exposed to contamination
3-305.11(A)(3)
Observed six heavily rim/ seam-dented canned foods (White Hominy). Inspector told employee to return to distributor or discard, and the employee complied. 228.64(e) Damaged foods. Heavily rim/seam-dented canned foods, or without the manufacturer’s complete labeling.
228.64(e)
Observed dirty toilet within the unisex bathroom. Ensure all toilets, urinals, and bathroom hand wash sinks are frequently cleaned and sanitized. Ensure the following: 6-501.18 Cleaning of Plumbing Fixtures.
6-501.18
41
Feb 17, 2023
Routine
5 critical violations. 4 major violations. 3 minor violations.
View 12 violations
Hands not washed when required
2-301.14
Plumbing not installed to prevent backflow
5-203.14
Food not cooled to safe temperature within required time
3-501.14(A)(1)
Hot or cold food held at improper temperature
3-501.16(A)(2)
Food obtained from unapproved source
3-201.11
Person in charge not present
2-101.11(A)
Improper cooling methods used
3-501.15(A)
Food thermometers--easily readable. 4-204.112(A) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part. 4-204.112(B) Cold or hot holding equipment include temperature measuring device located to allow easy viewing. 4-302.12(A) Food thermometers provided and accessible.
4-203.12
Handwashing sink blocked, inaccessible, or used improperly
5-205.11
Physical facilities not in good repair
6-501.11
Damaged foods. Heavily rim/seam-dented canned foods, or without the manufacturer’s complete labeling.
228.64(e)
Employee eating, drinking, or using tobacco in food area
2-401.11
27
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