El Manantial Mexican Rest
Last inspected: Dec 11, 2025
26
Score
EL MANANTIAL MEXICAN REST, located at 1136 Hildebrand W in San Antonio, TX, underwent a high-risk inspection on December 11, 2025, with a score of 26. This inspection identified six critical, three major, and three minor violations. Previous inspections at this San Antonio, TX establishment have also resulted in high-risk classifications.
9
Inspections
6
Critical latest
3
Major latest
3
Minor latest
Inspection History
Dec 11, 2025
Routine
6 critical violations. 3 major violations. 3 minor violations.
View 12 violations
Food-contact surfaces not cleaned and sanitized at required frequency
4-602.11(A)(5)
Bare hand contact with ready-to-eat food
3-301.11(B)
Sanitization method does not meet required temperatures or concentration
4-703.11(C)(3)
Equipment material allows contamination or unsafe migration
4-101.11
Raw and ready-to-eat foods not properly separated
3-302.11(A)(4)
Rodent bait not in tamper-resistant station
7-206.12
Handwashing sink blocked, inaccessible, or used improperly
5-205.11
Improper cooling methods used
3-501.15(A)
Ready-to-eat food not date marked
3-501.17(A)
In-use utensils stored improperly between uses
3-304.12(B)
Single-use articles reused
4-502.13(A)
Food does not meet standards of identity
3-601.11
26
Jun 26, 2025
Routine
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
Equipment material allows contamination or unsafe migration
4-101.11
Food not cooled to safe temperature within required time
3-501.14(A)(2)
Raw and ready-to-eat foods not properly separated
3-302.11(A)(4)
Ready-to-eat food not date marked
3-501.17(A)
Handwashing sink blocked, inaccessible, or used improperly
5-205.11
Prohibited toxic material present in facility
7-202.11(A)
Equipment and utensils approved for food use.. Observed terry cloth rags used to cover tortillas
228.224(i)
In-use utensils stored improperly between uses
3-304.12(B)
Wiping cloths used or stored improperly
3-304.14(B)(1)
Single-use articles reused
4-502.13(A)
Sponges, use limitation. Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces. Observed sponges being used to wash food contact surfaces
4-101.16
37
Feb 18, 2025
Routine
5 critical violations. 3 major violations. 2 minor violations.
View 10 violations
Food not cooled to safe temperature within required time
3-501.14(A)(1)
Raw and ready-to-eat foods not properly separated
3-302.11(A)(1)
2-301-12(B) Cleaning procedure--steps. Observed employee rinse hands at dump sink, not use soap nor wash for the length of time.
Equipment material allows contamination or unsafe migration
4-101.11
Raw and ready-to-eat foods not properly separated
3-302.11(A)(4)
Refrigerated, ready-to-eat potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7)
Handwashing sink blocked, inaccessible, or used improperly
5-205.11
Food thawed using improper method
3-501.13(B)
Single-use articles reused
4-502.13(A)
In-use utensils stored improperly between uses
3-304.12(B)
32
Aug 8, 2024
Routine
3 critical violations. 7 major violations. 6 minor violations.
View 16 violations
Hot or cold food held at improper temperature
3-501.16(A)(2)
Plumbing system not maintained in good repair
5-205.15(A)
Food is unsafe, adulterated, or misrepresented
3-101.11
Ready-to-eat food not date marked
3-501.17(A)
Equipment lacks capacity to maintain safe food temperatures
4-301.11
Observed that the thermometer inside of the Pepsi refrigerator was reading inaccurately. The thermometer read 41 F while the food was temping around 50 F. The inspector told the CFM to purchase a new refrigerator thermometer and place it inside the Pepsi unit. Ensure all cold holds, coolers, refrigerators, mini fridges, freezers, and walk-in coolers have a thermometer that is calibrated, accurate, easily accessible, easily readable, durable, and in good repair. The thermometer MUST be placed in
4-204.112(A)
Consumer advisory not provided for raw or undercooked food
3-603.11(A)
Handwashing sink water not at required temperature
5-202.12(A)
Sanitizer test kit not available
4-302.14
Observed that a red sanitizer bucket near the soda machine had Bleach/ Chlorine sanitizer with a low concentration of ~ 10 Parts Per Million (PPM). Observed the three-compartment sink have low concentration in the Sanitize compartment (10 PPM). The inspector told the staff that the sanitizer concentrations in the red sanitizer buckets and at the three-compartment sink MUST always be between 50 to 100 PPM. Ensure that Bleach/ Chlorine sanitizers have a concentration of 50 to 100 Parts Per Million
4-501.116
Physical facilities not in good repair
6-501.11
Outer openings not protected against pests
6-202.15(D)
Observed that the Rinse compartment of the three-compartment sink had Bleach/ Chlorine inside of it (reading 25 Parts Per Million (PPM)), and the Sanitize compartment had a very low concentration of 10 PPM. Going forward, the establishment MUST wash, rinse, and then sanitize their food-contact dishes and utensils in the following order (right-to-left, or left-to-right): The wash compartment should only have water and dish soap to clean away all of the food debris and grease, the middle basin sho
4-603.16
Insect control devices improperly placed or designed
6-202.13
Unnecessary items or litter present on premises
6-501.114
Observed that the towel hanging on the Coca Cola machine was dirty and NEEDS to be washed before being placed on the refrigerator again. Ensure that all cloth towels laundered once it has become visibly soiled/ dirtied. They MUST be laundered daily. Ensure the following 4-801.11 Laundering, Clean Linens.
4-801.11
23
Mar 12, 2024
Routine
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
Plumbing system not maintained in good repair
5-205.15(A)
Hot or cold food held at improper temperature
3-501.16(A)(1)
Raw and ready-to-eat foods not properly separated
3-302.11(A)(2)
Food label missing or inaccurate
3-602.11(A)
No hand drying provision at handwashing sink
6-301.12
Ready-to-eat food not date marked
3-501.17(A)
Employee eating, drinking, or using tobacco in food area
2-401.11
Evidence of pests or pest control inadequate
6-501.111(D)
Unnecessary items or litter present on premises
6-501.114
Physical facilities not in good repair
6-501.11
Observed that the “Rinse” compartment of the three-compartment sink was NOT clear, rinse water. It was water with bleach/ chlorine. Going forward, the establishment MUST wash, rinse, and then sanitize their food-contact dishes and utensils in the following order (right-to-left, or left-to-right): The wash compartment should only have water and dish soap to clean away all of the food debris and grease, the middle basin should only have clear “Rinse” water to remove all of the micelles, and the la
4-603.16
Outer openings not protected against pests
6-202.15(D)
35
Dec 5, 2023
Routine
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
Plumbing system not maintained in good repair
5-205.15(A)
Observed that one of the Bleach/ Chlorine sanitizing buckets at the waitress station had a concentration of 200 Parts Per Million (PPM). Observed another sanitizing bucket near the standing mop sink with a concentration of ~ 30 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 con
4-501.116
Working containers of toxic materials not identified
7-102.11
Ready-to-eat food not date marked
3-501.17(A)
Observed that one of the Food Handlers was missing their Food Handler certification. Ensure that all Certified Food Manager (CFM) and Food Handler certifications, that are NOT expired, are stored in a binder onsite. Failure to maintain records of Food Handler training shall result in workers being disbarred from handling, cooking, baking, preparing, and modifying food by the NEXT routine food inspection. Ensure the following: 228.31(e) The food establishment shall maintain on premises a certific
228.31(e)
Equipment or utensils not clean
4-601.11(C)
55
Jul 27, 2023
Routine
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Raw and ready-to-eat foods not properly separated
3-302.11(A)(1)
Plumbing system not maintained in good repair
5-205.15(A)
Toxic materials not stored separately from food
7-201.11
Handwashing sink water not at required temperature
5-202.12(A)
Observed Bleach sanitizer solution in bucket read 25 Parts Per Million (PPM). Ensure that all Chlorine sanitizing solutions have a concentration of 50 to 100 PPM. Employee added more bleach to increase the concentration. Ensure the following: 4-501.116 Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.
4-501.116
Equipment not in good repair or proper adjustment
4-501.11
Food contaminated by miscellaneous source
3-307.11
47
Feb 24, 2023
Routine
2 critical violations. 4 minor violations.
View 6 violations
Plumbing system not maintained in good repair
5-205.15(A)
Toxic materials not stored separately from food
7-201.11
Lighting not sufficient for food or utensil handling areas
6-303.11(C)
Equipment not durable or properly constructed
4-201.11
In-use utensils stored improperly between uses
3-304.12(A)
Evidence of pests or pest control inadequate
6-501.111(B)
61
Jan 16, 2023
Routine
No violations found.
100
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