El Potosino Mexican Restaurant #2
Last inspected: Dec 2, 2025
45
Score
EL POTOSINO MEXICAN RESTAURANT #2, located at 7243 San Pedro Av in San Antonio, TX, underwent a high-risk inspection on December 2, 2025, with a score of 45. This inspection identified nine violations, including two critical, three major, and four minor issues, with notable concerns regarding food storage and equipment temperature monitoring. Previous inspections at this San Antonio, TX establishment have also resulted in high-risk classifications.
8
Inspections
2
Critical latest
3
Major latest
4
Minor latest
Inspection History
Dec 2, 2025
Routine
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Raw and ready-to-eat foods not properly separated
3-302.11(A)(1)
Equipment material allows contamination or unsafe migration
4-101.11
Observed cold hold unit missing thermometer. Ensure cold hold units have thermometer. 4-204.112(A) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part.
4-204.112(A)
No hand drying provision at handwashing sink
6-301.12
Working containers of toxic materials not identified
7-102.11
Observed dish machine not draining properly. Ensure equipment is in good repair. Manager says they will have company service machine. 228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair.
228.223(h)
Equipment or utensils not clean
4-601.11(C)
In-use utensils stored improperly between uses
3-304.12(A)
Observed food stored without cover. Ensure food is covered. 5-303.12 Protective cover or device.
5-303.12
45
Apr 16, 2025
Routine
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
Equipment material allows contamination or unsafe migration
4-101.11
Raw and ready-to-eat foods not properly separated
3-302.11(A)(1)
Food contacted unclean equipment or utensils
3-304.11
Observed cold hold unit missing thermometer. Ensure all cold hold units have thermometers. 4-204.112(A) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part.
4-204.112(A)
Food thawed using improper method
3-501.13(B)
Handwashing sink blocked, inaccessible, or used improperly
5-205.11
Equipment or utensils not clean
4-601.11(C)
Observed cold hold unit door with duct tape. Ensure equipment is in good repair. Manager stated fridge door will be repaired today. 228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair.
228.223(h)
No designated area for employee eating or drinking
6-403.11(A)
Food stored improperly or exposed to contamination
3-305.11(A)(3)
Observed food stored without cover. Ensure stored food is covered. 5-303.12 Protective cover or device.
5-303.12
Wiping cloths used or stored improperly
3-304.14(B)(1)
In-use utensils stored improperly between uses
3-304.12(A)
33
Oct 11, 2024
Routine
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
Food contacted unclean equipment or utensils
3-304.11
Raw and ready-to-eat foods not properly separated
3-302.11(A)(1)
Observed dish machine not dispensing sanitizer (bleach/water) at proper range. Ensure sanitizing solution is 50-100 ppm. 4-501.114(F)(2) Chemical sanitizer generated onsite, chemical criteria.
4-501.114(F)(2)
Equipment material allows contamination or unsafe migration
4-101.11
Observed cold hold unit missing thermometer. Ensure cold hold units have thermometer. 4-204.112(A) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part.
4-204.112(A)
Handwashing sink blocked, inaccessible, or used improperly
5-205.11
Ready-to-eat food not date marked
3-501.17(A)
Working containers of toxic materials not identified
7-102.11
Single-use articles reused
4-502.13(A)
Wiping cloths used or stored improperly
3-304.14(B)(1)
Equipment or utensils not clean
4-601.11(C)
Observed food stored without cover. Ensure stored food is covered. 5-303.12 Protective cover or device.
5-303.12
In-use utensils stored improperly between uses
3-304.12(A)
Food stored improperly or exposed to contamination
3-305.11(A)(3)
27
Sep 10, 2024
Routine
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
The drain located behind the cold hold unit in the main cook line was full of food debris which made it hard to properly drain water after using the hand washing sink. Ensure the drains are clean and able to properly drain waste water. 5-403.11(B) Capacity and drainage.
5-403.11(B)
Backflow prevention air gap not adequate
5-202.13
Raw and ready-to-eat foods not properly separated
3-302.11(A)(1)
Raw and ready-to-eat foods not properly separated
3-302.11(A)(4)
Equipment or utensils not clean
4-601.11(A)
Observed employees with expired food handler certifications. Ensure all employees have a valid food handler certification. Ensure there are copies of the certifications on site. Inspector will check proof of food handler certifications during next routine inspection. 228.31(d) Food Handler Training criteria.
228.31(d)
Handwashing sink blocked, inaccessible, or used improperly
5-205.11
Equipment not durable or properly constructed
4-201.11
Food stored improperly or exposed to contamination
3-305.11(A)(3)
In-use utensils stored improperly between uses
3-304.12(B)
Cutting surfaces scratched, scored, or no longer cleanable
4-501.12
33
May 7, 2024
Routine
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
Food-contact surfaces not cleaned and sanitized at required frequency
4-602.11(A)(5)
Raw and ready-to-eat foods not properly separated
3-302.11(A)(1)
Raw and ready-to-eat foods not properly separated
3-302.11(A)(4)
Plumbing system not maintained in good repair
5-205.15(A)
Observed employees with expired food handler certifications. Ensure all employees have a valid food handler certification. Ensure there are copies of the certifications on site. 228.31(d) Food Handler Training criteria.
228.31(d)
Equipment or utensils not clean
4-601.11(A)
Food storage containers not labeled with contents
3-302.12
Equipment or utensils not clean
4-601.11(C)
Equipment or utensils not clean
4-601.11(C)
In-use utensils stored improperly between uses
3-304.12(B)
Cleaned equipment or utensils stored improperly
4-903.11(A)(1)
Cutting surfaces scratched, scored, or no longer cleanable
4-501.12
Physical facilities not cleaned at required frequency
6-501.12
Evidence of pests or pest control inadequate
6-501.111(B)
30
Jan 5, 2024
Routine
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
Sanitization method does not meet required temperatures or concentration
4-703.11(C)(2)
Raw and ready-to-eat foods not properly separated
3-302.11(A)(4)
Plumbing system not maintained in good repair
5-205.15(B)
Plumbing system not maintained in good repair
5-205.15(A)
Working containers of toxic materials not identified
7-102.11
Handwashing sink blocked, inaccessible, or used improperly
5-205.11
Food thawed using improper method
3-501.13(C)(2)
Physical facilities not cleaned at required frequency
6-501.12
Cleaned equipment or utensils stored improperly
4-903.11(B)(1)
Equipment or utensils not clean
4-601.11(C)
Cutting surfaces scratched, scored, or no longer cleanable
4-501.12
Food storage containers not labeled with contents
3-302.12
32
Aug 10, 2023
Routine
7 critical violations. 1 major violation. 10 minor violations.
View 18 violations
Raw and ready-to-eat foods not properly separated
3-302.11(A)(1)
Raw and ready-to-eat foods not properly separated
3-302.11(A)(2)
Backflow prevention air gap not adequate
5-202.13
Bare hand contact with ready-to-eat food
3-301.11(B)
Raw and ready-to-eat foods not properly separated
3-302.11(A)(4)
Food not cooled to safe temperature within required time
3-501.14(A)(2)
Plumbing system not maintained in good repair
5-205.15(A)
The main warewashing machine was in-use upon arrival and was not dispensing sanitizer properly. Use chlorine test strips daily to verify correct sanitizer levels prior to using warewashing machines. (Chlorine: 50-100ppm) 4-204.117(A) Ware washing machines, automatic dispensing of detergents and sanitizers. A ware washing machine that is installed after adoption of these rules by the regulatory authority, shall be equipped to automatically dispense detergents and sanitizers.
4-204.117(A)
Food stored improperly or exposed to contamination
3-305.11(A)(3)
Cutting surfaces scratched, scored, or no longer cleanable
4-501.12
Observed kitchen utensils with left over food debris in the clean dish air dry rack. Ensure all surfaces from the utensils are clean to sight and touch before putting on the clean dish rack to air dry. 228.114(a)(5)(A) Surfaces of utensils and equipment contacting food that is not time/temperature control for safety shall be cleaned at any time when contamination may have occurred.
228.114(a)(5)(A)
Observed in-use knives stored on a dirty magnetic strip. Ensure utensils are stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food- contact surface of the food preparation table or cooking equipment are cleaned and sanitized 228.68(b)(3) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored on a clean portion of the food preparation table or coo
228.68(b)(3)
Equipment or utensils not clean
4-601.11(C)
Physical facilities not cleaned at required frequency
6-501.12
Single-use articles reused
4-502.13(A)
Wiping cloths used or stored improperly
3-304.14(E)
Food storage containers not labeled with contents
3-302.12
Outer openings not protected against pests
6-202.15(D)
19
Apr 13, 2023
Routine
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
Gloves used incorrectly or not changed when required
3-304.15(A)
Raw and ready-to-eat foods not properly separated
3-302.11(A)(4)
Backflow prevention air gap not adequate
5-202.13
Raw and ready-to-eat foods not properly separated
3-302.11(A)(1)
Medicines stored or used improperly
7-207.11(A)
Ready-to-eat food not date marked
3-501.17(A)
Equipment or utensils not clean
4-601.11(A)
Observed kitchen utensils with left over food debris in the clean dish air dry rack. Ensure all surfaces from the utensils are clean to sight and touch before putting on the clean dish rack to air dry. 228.114(a)(5)(A) Surfaces of utensils and equipment contacting food that is not time/temperature control for safety shall be cleaned at any time when contamination may have occurred.
228.114(a)(5)(A)
Equipment not in good repair or proper adjustment
4-501.11
In-use utensils stored improperly between uses
3-304.12(B)
Observed in-use knives stored on a dirty part of the cold hold unit prep line. Ensure utensils are stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food- contact surface of the food preparation table or cooking equipment are cleaned and sanitized 228.68(b)(3) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored on a clean portion of the food pr
228.68(b)(3)
Equipment or utensils not clean
4-601.11(C)
Food stored improperly or exposed to contamination
3-305.11(A)(3)
Cutting surfaces scratched, scored, or no longer cleanable
4-501.12
Physical facilities not cleaned at required frequency
6-501.12
27
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