Garibaldi Mexican Restaurant
Last inspected: Nov 6, 2025
61
Score
Going back to 2023, Garibaldi Mexican Restaurant has nine inspections in the public record. The most recent report on file is from Nov 6, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
There hasn't been much movement either way: counts have stayed near seven violations per visit across recent inspections.
The most common issue across all inspections has been “nonfood-contact surfaces of equipment shall be kept free”, showing up six times.
By comparison, the average San Antonio facility scores 84, putting Garibaldi Mexican Restaurant on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
1
Critical latest
3
Major latest
1
Minor latest
Inspection History
Nov 6, 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)(4)
Person in charge not controlling unsafe operations
2-103.11(B)
Equipment or utensils not clean
4-601.11(A)
Observed a red sanitizer bucket below the tortilla preparation station with Chlorine sanitizer inside of it. The concentration of the Chlorine sanitizer was below 25 PPM. Ensure that Bleach/ Chlorine sanitizers have a concentration of 50 to 100 Parts Per Million (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-contact and nonfood-contact surfaces of
4-501.116
Outer openings not protected against pests
6-202.15(A)
61
Jun 24, 2025
Routine
6 critical violations. 1 major violation. 5 minor violations.
View 12 violations
Hot or cold food held at improper temperature
3-501.16(A)(2)
Food not cooled to safe temperature within required time
3-501.14(A)(1)
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)
Raw and ready-to-eat foods not properly separated
3-302.11(A)(4)
Observed that the ware washing machine was NOT sanitizing the food-contact dishes at the end of the cycle. The concentration of the sanitizer ranged from 10 to 25 PPM. Ensure that all food-contact dishes and utensils are being sanitized with Bleach/ chlorine sanitizers that have concentrations ranging from 50 to 100 PPM. If the sanitizer is too low, then the leftover bacteria may not be eliminated and will contaminate the next food placed in the container. Ensure the following: 4-501.114(F) Chem
4-501.114(F)
Handwashing sink blocked, inaccessible, or used improperly
5-205.11
Insect control devices improperly placed or designed
6-202.13
Physical facilities not cleaned at required frequency
6-501.12
Equipment or utensils not clean
4-601.11(C)
Physical facilities not in good repair
6-501.11
Wiping cloths used or stored improperly
3-304.14(B)(1)
29
Nov 19, 2024
Routine
3 critical violations. 2 major violations. 1 minor violation.
View 6 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)(1)
Equipment or utensils not clean
4-601.11(A)
Consumer advisory not provided for raw or undercooked food
3-603.11(A)
Wiping cloths used or stored improperly
3-304.14(B)(1)
50
Aug 20, 2024
Routine
2 critical violations. 2 minor violations.
View 4 violations
Hot or cold food held at improper temperature
3-501.16(A)(2)
Bare hand contact with ready-to-eat food
3-301.11(B)
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed soiled shelving and racks in kitchen where dishware and utensils are soiled. Ensure holding areas for utensils and dishes is smooth, non-absorbent, and easily cleanable. Ensure areas are frequently cleaned.
228.113(3)
Food does not meet standards of identity
3-601.11
67
May 14, 2024
Routine
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
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)(1)
Permit holder responsibilities not met
8-304.11(A)
No soap available at handwashing sink
6-301.11
Outer openings not protected against pests
6-202.15(D)
Observed water pooling in several cold hold units. Ensure the water is removed or sloped to allow proper draining of the units. 4-201.120 Equipment compartments that are subject to accumulation of moisture shall be sloped to an outlet allows complete draining. Observed several cold hold units that were not in use, ensure the units are repaired or disposed of properly and maintained in a clean manner at all times. 4-501.11 Good repair and proper adjustment.
4-201.120
Ensure all holes and caulking are redone and resealed to prevent any gaps or holes in the wall. 228.171 Wall and Ceiling Coverings and Coatings. 6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. Ensure a deep cleaning is executed to organize and clean the establishment. 6-501.12 Cleaning, frequency and RESTRICTIONs..
228.171
Evidence of pests or pest control inadequate
6-501.111(B)
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed soiled shelving and racks in kitchen where dishware and utensils are soiled. Ensure holding areas for utensils and dishes is smooth, non-absorbent, and easily cleanable. Ensure areas are frequently cleaned.
228.113(3)
Ventilation system not cleaned properly
6-501.14(A)
Physical facilities not cleaned at required frequency
6-501.12
43
Dec 6, 2023
Routine
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Raw and ready-to-eat foods not properly separated
3-302.11(A)(2)
Permit holder responsibilities not met
8-304.11(A)
Ventilation system not cleaned properly
6-501.14(A)
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed soiled shelving and racks in kitchen where dishware and utensils are soiled. Ensure holding areas for utensils and dishes is smooth, non-absorbent, and easily cleanable. Ensure areas are frequently cleaned.
228.113(3)
70
Sep 7, 2023
Routine
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
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)
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)
Ensure all cold hold units have accurate thermometers that are easily readable. 4-203.11 Food thermometers--accurate, ±2 degrees Fahrenheit. 4-203.12 Food thermometers--easily readable. 4-302.12(A) Food thermometers provided and accessible.
4-203.11
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed soiled shelving and racks in kitchen where dishware and utensils are soiled. Ensure holding areas for utensils and dishes is smooth, non-absorbent, and easily cleanable. Ensure areas are frequently cleaned.
228.113(3)
Observed personal food items in the walk in cooler in the establishment during active food prep. Ensure all personal items and beverages are stored in a designated employee area. 7-209.11 Other Personal Care Items, Storage.
7-209.11
Ventilation system not cleaned properly
6-501.14(A)
Evidence of pests or pest control inadequate
6-501.111(B)
Physical facilities not cleaned at required frequency
6-501.12
39
May 24, 2023
Routine
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Toxic materials not stored separately from food
7-201.11
Food not cooled to safe temperature within required time
3-501.14(A)(1)
Prohibited toxic material present in facility
7-202.11(A)
Outer openings not protected against pests
6-202.15(D)
In-use utensils stored improperly between uses
3-304.12(E)
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed soiled shelving and racks in kitchen where dishware and utensils are soiled. Ensure holding areas for utensils and dishes is smooth, non-absorbent, and easily cleanable. Ensure areas are frequently cleaned.
228.113(3)
Observed personal food items in the walk in cooler in the establishment during active food prep. Ensure all personal items and beverages are stored in a designated employee area. 7-209.11 Other Personal Care Items, Storage.
7-209.11
55
Jan 17, 2023
Routine
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Food not cooled to safe temperature within required time
3-501.14(A)(1)
Prohibited toxic material present in facility
7-202.11(A)
Outer openings not protected against pests
6-202.15(D)
Ventilation system not cleaned properly
6-501.14(A)
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed soiled shelving and racks in kitchen where dishware and utensils are soiled. Ensure holding areas for utensils and dishes is smooth, non-absorbent, and easily cleanable. Ensure areas are frequently cleaned.
228.113(3)
In-use utensils stored improperly between uses
3-304.12(E)
64
Frequently Asked Questions
When was Garibaldi Mexican Restaurant last inspected?
The most recent health inspection at Garibaldi Mexican Restaurant on file is from Nov 6, 2025. The public record contains nine inspections in total.
What is the most common violation at Garibaldi Mexican Restaurant?
Across the inspection record, “nonfood-contact surfaces of equipment shall be kept free” has been cited six times, more than any other issue at Garibaldi Mexican Restaurant.
How does Garibaldi Mexican Restaurant compare to other restaurants in San Antonio?
Garibaldi Mexican Restaurant most recently scored 61 out of 100, which is lower than the San Antonio average of 84.
Has Garibaldi Mexican Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Garibaldi Mexican Restaurant have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Garibaldi Mexican Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Garibaldi Mexican Restaurant inspected?
Based on the inspection history on file, Garibaldi Mexican Restaurant is inspected around three times per year on average.
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