El Milagrito Mexican Restarant
Last inspected: Dec 5, 2025
47
Score
EL MILAGRITO MEXICAN RESTARANT, located at 521 Woodlawn Av E in San Antonio, TX, underwent a high-risk inspection on December 5, 2025. During this inspection, several violations were noted, including a walk-in cooler temperature of 50°F, which requires maintenance at 41°F or below. The facility has a history of medium-risk inspections across its four recorded evaluations.
8
Inspections
2
Critical latest
1
Major latest
7
Minor latest
Inspection History
Dec 5, 2025
Routine
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Hot or cold food held at improper temperature
3-501.16(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)
Physical facilities not in good repair
6-501.11
Evidence of pests or pest control inadequate
6-501.111(B)
In-use utensils stored improperly between uses
3-304.12(B)
Food storage containers not labeled with contents
3-302.12
Hinge on the walk-in cooler door is broken. Door does not tightly seal unless closed with force. Gasket is also detached. Ensure to repair both hinge and gasket. Door must be tight-fitting. 228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair.
228.223(h)
Physical facilities not cleaned at required frequency
6-501.12
Floors, walls, or ceilings not easily cleanable
6-201.11
47
Jul 10, 2025
Routine
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Raw and ready-to-eat foods not properly separated
3-302.11(A)(2)
Observed a walk-in cooler at 50F. Food items such as oatmeal, chopped onions and tomato, and milk were voluntarily discarded. A couple of other items such as ground beef, chorizo, and queso fresco were brought in today about two hours prior to inspection - items were moved to proper cold holding unit.
Food thermometer not available or accessible
4-302.12(A)
Food-contact surface not smooth, sealed, or easily cleanable
4-202.11
Evidence of pests or pest control inadequate
6-501.111(B)
Observed unlabeled containers of dry goods. Ensure to the container with its common name.
Observed a ceiling covering partially detaching by the three compartment sink. Ensure covering is repaired. 228.171 Wall and Ceiling Coverings and Coatings.
228.171
52
Feb 11, 2025
Routine
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Hot or cold food held at improper temperature
3-501.16(A)(2)
Fruits or vegetables not washed before use
3-302.15
Food stored improperly or exposed to contamination
3-305.11(A)(3)
Physical facilities not cleaned at required frequency
6-501.12
Outer openings not protected against pests
6-202.15(A)
Cleaned equipment or utensils stored improperly
4-903.11(B)(2)
Observed ice machine had mold-like residue inside. Ensure to clean frequently to avoid build up of residue.228.224(f)(2) Ice storage container criteria.
228.224(f)(2)
61
Sep 24, 2024
Routine
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Hands not washed when required
2-301.14
Raw and ready-to-eat foods not properly separated
3-302.11(A)(1)
Handwashing sink blocked, inaccessible, or used improperly
5-205.11
Warewashing sink compartments insufficient or improperly set up
4-301.12(A)
In-use utensils stored improperly between uses
3-304.12(A)
58
Apr 3, 2024
Routine
1 critical violation. 2 major violations.
View 3 violations
Equipment or utensils not sanitized before use after cleaning
4-702.11
Ready-to-eat food not date marked
3-501.17(A)
Food thawed using improper method
3-501.13(B)
70
Nov 7, 2023
Routine
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
Hands not washed when required
2-301.14
Raw and ready-to-eat foods not properly separated
3-302.11(A)(4)
Bare hand contact with ready-to-eat food
3-301.11(B)
Equipment material allows contamination or unsafe migration
4-101.11(A)
Ready-to-eat food not date marked
3-501.17(A)
Equipment or utensils not clean
4-601.11(A)
Food manager not present in establishment at the time of inspection. 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)
Wiping cloths used or stored improperly
3-304.14(D)
Equipment or utensils not clean
4-601.11(C)
Food stored improperly or exposed to contamination
3-305.11(A)(3)
Floors, walls, or ceilings not easily cleanable
6-201.11
33
Jun 12, 2023
Routine
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Equipment or utensils not sanitized before use after cleaning
4-702.11
Reach-in cold hold unit not maintaining food items at 41F. Corrective Actions: All TCS food items voluntarily discarded by establishment. 3-401.14(C) Cold Hold (41°F/45°F or below)--non-continuous cooking.
3-401.14(C)
Equipment lacks capacity to maintain safe food temperatures
4-301.11
Evidence of pests or pest control inadequate
6-501.111(C)
Certified food manager not present at the time of inspection. 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)
Nonfood-contact surfaces have cracks, ledges, or crevices
4-202.16
Physical facilities not in good repair
6-501.11
50
Feb 3, 2023
Routine
3 major violations. 3 minor violations.
View 6 violations
No food thermometers in any reach in cold hold units. 4-204.112(A) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part.
4-204.112(A)
Equipment or utensils not clean
4-601.11(A)
No certified food manager on site at the time of inspection. 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)
Floor, wall, or ceiling surface not smooth or cleanable
6-101.11(A)(1)
Floor and wall junctures not properly coved or sealed
6-201.13(A)
Observed establishment dishwashing with a washing and sanitizer without a rinsing step in between. Ensure that proper ware washing procedures are followed. 4-603.16 Rinsing procedures.
4-603.16
64
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