El Marinero Mariscos
Last inspected: Dec 4, 2025
61
Score
EL MARINERO MARISCOS, located at 1819 Mc Cullough Av in San Antonio, TX, underwent a moderate risk inspection on December 4, 2025. This inspection identified one critical, three major, and one minor violation. Historical data indicates that EL MARINERO MARISCOS has primarily received high-risk scores across its four recorded inspections.
9
Inspections
1
Critical latest
3
Major latest
1
Minor latest
Inspection History
Dec 4, 2025
Routine
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
Raw and ready-to-eat foods not properly separated
3-302.11(A)(2)
Shellstock tags shall remain attached to the container. 3-203.12(C) The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label. 3-402.12(A) If raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and sh
3-203.12(A)
If raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain and have accessible the records of the establishment for 90 calendar days beyond the time of service or sale of the fish.
3-402.12(A)
Improper cooling methods used
3-501.15(A)
In-use utensils stored improperly between uses
3-304.12(B)
61
Jun 9, 2025
Routine
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Sanitization method does not meet required temperatures or concentration
4-703.11(C)(1)
Raw and ready-to-eat foods not properly separated
3-302.11(A)(2)
Food contacted unclean equipment or utensils
3-304.11
Shellstock tags shall remain attached to the container. 3-203.12(C) The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label. 3-402.12(A) If raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and sh
3-203.12(A)
Improper cooling methods used
3-501.15(A)
In-use utensils stored improperly between uses
3-304.12(B)
Wiping cloths used or stored improperly
3-304.14(B)(1)
47
Oct 15, 2024
Routine
5 critical violations. 5 major violations. 1 minor violation.
View 11 violations
Food not cooled to safe temperature within required time
3-501.14(A)(1)
Food is unsafe, adulterated, or misrepresented
3-101.11
Sanitization method does not meet required temperatures or concentration
4-703.11(C)(4)
Food contacted unclean equipment or utensils
3-304.11
Raw and ready-to-eat foods not properly separated
3-302.11(A)(1)
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)
Food Handler Training criteria.
228.31(d)
Improper cooling methods used
3-501.15(A)
Consumer advisory not provided for raw or undercooked food
3-603.11(A)
Non-continuous Cooking obtained prior approval from the regulatory authority. Prior approval must be given in order for the use of acid to denature proteins.
3-401.14(F)
In-use utensils stored improperly between uses
3-304.12(B)
27
Aug 23, 2024
Routine
3 critical violations. 5 major violations. 2 minor violations.
View 10 violations
Plumbing system not maintained in good repair
5-205.15(A)
Backflow prevention air gap not adequate
5-202.13
Food is unsafe, adulterated, or misrepresented
3-101.11
Handwashing sink blocked, inaccessible, or used improperly
5-205.11
Observed that the Certified Food Manager (CFM) was NOT present during today’s routine Food Establishment inspection. 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 shift manager and one responsible Food Handler present today become certified so that the main CFMs may leave for any of the following r
228.31(b)
Working containers of toxic materials not identified
7-102.11
The inspector observed the concentration of the Bleach/ Chlorine sanitizer at the three-compartment sink to be at 25 Parts Per Million (PPM). Before the dishwasher began submerging the rinsed dishes into it, the inspector instructed them to add a cap of Bleach to the solution. Once the dishwasher added the cap, the inspector checked the concentration again and received an acceptable concentration of 50 PPM. Ensure that Bleach/ Chlorine sanitizers have a concentration of 50 to 100 Parts Per Milli
4-501.116
Person in charge not controlling unsafe operations
2-103.11(B)
Observed that a black container to the right of the Wash compartment contained water, dish soap, and Bleach/ chlorine. The inspector reminded the staff that the Wash compartment should only have hot water (110 F) and dish soap. The sanitizer compartment should only have the Chlorine sanitizer with a concentration between 50 to 100 PPM. Ensure that food-contact dishes and utensils continue to be cleaned from left-to-right in the following manner: Wash in the left compartment with hot water (110 d
Outer openings not protected against pests
6-202.15(D)
35
Mar 18, 2024
Routine
4 critical violations. 3 major violations.
View 7 violations
Plumbing system not maintained in good repair
5-205.15(A)
Raw and ready-to-eat foods not properly separated
3-302.11(A)(1)
Food not cooled to safe temperature within required time
3-501.14(A)(1)
Backflow prevention air gap not adequate
5-202.13
Observed that the Certified Food Manager (CFM) was NOT present during the inspection. 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. Inspector highly recommends that the shift manager and two responsible cooks become CFMs in case the main CFM needs to run an errand, go on vacation, or fall ill. The CFM MUST always have an UNEXPIRED certifi
228.31(b)
Ready-to-eat food not date marked
3-501.17(A)
Observed that the three cooks at the front of the kitchen could produce their Food Handler certificates that were NOT expired. The two cooks in the back could NOT produce a physical or digital copy of their Food Handler certificates. 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 Food Handlers certification in a binder on site
228.31(e)
41
Dec 4, 2023
Routine
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Observed that the Certified Food Manager (CFM) certification that was posted was expired. 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 errand or in case of emergency. The CFM MUST always have an UNEXPIRED certification and t
228.221(a)(4)(A)
Handwashing sink blocked, inaccessible, or used improperly
5-205.11
Sanitizer test kit not available
4-302.14
Observed that the concentration of the sanitizing compartment of the three-compartment sink was at ~ 25 Parts Per Million (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 contaminate the food-contac
4-501.116
In-use utensils stored improperly between uses
3-304.12(A)
Observed that Molcajetes were used to serve Ready to Eat (RTE) foods to the customers. Ensure that Food-contact surfaces of dishes and utensils are smooth, non-absorbent, and easily cleanable. 228.223(j) Food-contact surfaces. smooth, non-absorbent and easily cleanable. The surface of the dishes that serve food MUST be smooth, non-porous, and resistant to pitting. The Molcajetes are porous and difficult to wash, rinse and sanitize (food debris shall be left over in the holes). The manager agreed
228.223(j)
58
Jul 6, 2023
Routine
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Raw and ready-to-eat foods not properly separated
3-302.11(A)(4)
Equipment or utensils not clean
4-601.11(A)
Working containers of toxic materials not identified
7-102.11
Observed two dumpsters open that were filled. Ensure al dumpster lids are closed to prevent trash from scattering and prevent pests from being attracted to food refuse. Ensure the following: 5-501.113(A)(1) Covering receptacles. if contain food residue and are not in continuous use.
5-501.113(A)(1)
Observed mop sink that was out of service and had no hot or cold running water. Manager had been dumping wastewater outside in an empty lot nearby. Ensure the following: 5-203.13 Service sink or one curbed cleaning facility provided.
5-203.13
Observed no hot water for the mop sink because it is out of service. Ensure that the mop sink is repaired so that it may be used to clean the mop buckets and internal trash cans. Ensure the following: 5-501.18 Suitable cleaning implements and supplies provided.
5-501.18
Food stored improperly or exposed to contamination
3-305.11(A)(3)
Food contaminated by miscellaneous source
3-307.11
Employee eating, drinking, or using tobacco in food area
2-401.11
52
Feb 21, 2023
Routine
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
Raw and ready-to-eat foods not properly separated
3-302.11(A)(2)
At time of inspection, CFM not present. Ensure: 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)
Ensure all employees are food handler certified; provide certificate on file. 228.31(d) Food Handler Training criteria.
228.31(d)
Equipment lacks capacity to maintain safe food temperatures
4-301.11
Handwashing sink blocked, inaccessible, or used improperly
5-205.11
Equipment or utensils not clean
4-601.11(C)
Employee eating, drinking, or using tobacco in food area
2-401.11
Wiping cloths used or stored improperly
3-304.14(B)(1)
Food stored improperly or exposed to contamination
3-305.11(A)(3)
In-use utensils stored improperly between uses
3-304.12(B)
45
Jan 26, 2023
Routine
No violations found.
100
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