La Michoacana Meat Market
Last inspected: Nov 21, 2025
52
Score
LA MICHOACANA MEAT MARKET, located at 3310 Zarzamora St S in San Antonio, TX, underwent a high-risk inspection on November 21, 2025, with a score of 52. The inspection identified two critical, two major, and three minor violations, including issues with paper towel availability, sink sanitation, and pest control. Previous inspections for this San Antonio establishment have also resulted in high-risk classifications.
6
Inspections
2
Critical latest
2
Major latest
3
Minor latest
Inspection History
Nov 21, 2025
Routine
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
3-comparment sink must be cleaned and sanitized before and after using for marinating.
Meats in hot hold on plastic wrap temped below 135F. Ensure all food does not drop below 135F once made. Food not discarded since recently made but must be discarded at 4 hour mark after being made.
No hand drying provision at handwashing sink
6-301.12
Ready-to-eat food not date marked
3-501.17(A)
Evidence of pests or pest control inadequate
6-501.111(D)
3-Compartment sink in meat market area: -Hot water must be available at faucet. Ensure repaired and kept on during hours of operation. - Leak at plumbing underneath sink.
Food stored improperly or exposed to contamination
3-305.11(A)(3)
52
Apr 25, 2025
Routine
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Backflow prevention air gap not adequate
5-202.13
Sanitizer needs to be set up in sink and ensure this step is not skipped when washing dishes, utensil and equipment.
Equipment or utensils not clean
4-601.11(A)
Ensure most current report is posted.
Replace/repair broken missing tiles. Meat market has some.
Nonfood-contact surfaces not cleaned at required frequency
4-602.13
Ensure hand sink are not blocked.
55
Nov 1, 2024
Routine
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
All food contact surfaces such are meat slicers, grinders and cutting boards need to be cleaned and sanitized every four hours when in use.
Ensure all dishes/utensils are washed rinsed and sanitized.
Wisk on mixer had crusty, dried batter.
No hand drying provision at handwashing sink
6-301.12
Handwashing sink blocked, inaccessible, or used improperly
5-205.11
Observed various employees rinsed gloved hands, change gloves or switched between task without washing hands. Hands must be washed before donning a new pair of gloves and in-between task. When to Wash. Food employees shall clean their hands and exposed portions of their arms as specified under subsection (b) immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single- service and single-use articles P [14] and: (1) after
228.44(2)
Nonfood-contact surfaces not cleaned at required frequency
4-602.13
Ensure all outer doors are self closing and tight fitting. Observed back doors open for extended period of time. Ensure doors are closed promptly after deliveries.
Replace missing ceiling tiles in meat market cooking area. Ensure they meet criteria of smooth easily cleanable and non absorbent.
Ensure all food is covered and protected.
41
Dec 6, 2023
Routine
1 major violation. 1 minor violation.
View 2 violations
Cold hold unit where "salads" were stored was not working. Employees were aware and having it serviced. Foods in this unit were discarded.
Observed slight openings in ceiling tiles, and along piping in dry storage. Ensure to seal openings/holes along where pipes or wiring is, to ensure building is tight fitting to prevent issues with insects or pests.
86
Sep 13, 2023
Routine
2 critical violations. 1 minor violation.
View 3 violations
Bleach concentration of sanitizer solution in taqueria was high. Ensure to maintain between 50-100ppm. Manager stated strips are made available as needed.
Lard packaging states it should be refrigerated at 32 degrees F. Containers of lard are being stored on top of meat display case, at room temperature.
Hand sinks in taqueria did not have paper towels provided. Issue corrected on site.
70
May 30, 2023
Routine
1 critical violation. 1 minor violation.
View 2 violations
Bleach concentration for cloth towels sanitizer, was high in concentration. Ensure that sanitizer (using bleach ) is maintained and prepared properly at 50-100ppm.
Personal beverages should be stored in a designated area away from food and food contact surfaces.
82
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