La Siberia De Monterrey Mexican Bar & Grill
Last inspected: Dec 15, 2025
55
Score
The most recent inspection for LA SIBERIA DE MONTERREY MEXICAN BAR & GRILL, located at 4138 New Brnfls S in San Antonio, TX, was conducted on December 15, 2025, resulting in a moderate risk score of 55. This inspection identified two critical, one major, and four minor violations, including issues with handwashing procedures and chemical storage. Across three recorded inspections, LA SIBERIA DE MONTERREY MEXICAN BAR & GRILL has consistently received medium-risk ratings.
5
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Dec 15, 2025
Routine
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Hands not washed when required
2-301.14
Designate space for chemical and keep them there. Do not store chemicals above food or dishes/utensils.
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)
Trash can that is in use is not approved or appropriate place to put pans of food for use.
Ensure food is covered and protected inside and outside of cooler.
Store pots and pans upside down.
Do not put knives in use on serving line in-between cold hold units.
55
Jul 21, 2025
Routine
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Hot or cold food held at improper temperature
3-501.16(A)(2)
Hot or cold food held at improper temperature
3-501.16(A)(2)
• Ensure that there is a certified food manager present during all hours of operations and certification must be posted in a place conspicuous to the public. 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)
Equipment lacks capacity to maintain safe food temperatures
4-301.11
No hand drying provision at handwashing sink
6-301.12
Apron employee put on to start day was already dirty. Ensure Clothing including apron in clean and 2.-304.11 Outer Clothing, Clean Condition. Food employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single- service and single-use articles.
Wiping cloths used or stored improperly
3-304.14(B)(1)
50
Jan 27, 2025
Routine
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Food on ice needs more ice or use time as a public health control. Recommend using individual lids for items on cooler with no metal lid to better maintain temperature of food.
No hand drying provision at handwashing sink
6-301.12
Sink in front can not be used as hand sink and 3-compartment sink.
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 touching bare human body parts other than clean hands and clean, exposed portions of arms; P [14] (2) after using the toilet room; P [14] (3) after caring for or handling service animals
228.44(2)
Observed multiple wet clothes on counter. Wet wiping clothes must be kept in sanitizer bucket in between when not actively in use.
67
Jun 17, 2024
Routine
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Toxic materials not stored separately from food
7-201.11
Ensure a copy of all food manager and food handler certifications are maintained on site for inspection as per 228.31(e) The food establishment shall maintain on premises a certificate of completion of the food handler/manager training course for each food employee.
228.31(e)
No hand drying provision at handwashing sink
6-301.12
Food storage containers not labeled with contents
3-302.12
In-use utensils stored improperly between uses
3-304.12(B)
64
Jan 31, 2024
Routine
2 critical violations. 3 major violations.
View 5 violations
Chlorine sanitizing solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart.
4-501.114(A)
Backflow prevention device does not meet design standard
5-202.14(B)
Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.
4-501.116
Warewashing sink compartments insufficient or improperly set up
4-301.12(A)
Does the establishment have sufficient capacity to meet peak hot water demands?.
5-103.11(B)
55
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