Pik Nik Foods #18
Last inspected: Sep 16, 2025
90
Score
Going back to 2023, Pik Nik Foods #18 has six inspections in the public record. Inspectors last stopped by on Sep 16, 2025. Low risk means the most recent visit produced few or no significant findings.
The trend has been favorable: violation counts have eased from around 13 violations to closer to eight violations per visit over the last few inspections.
When inspectors have written things up, “observed heavy dust inside of beverage walk-in cooler (walls” has been the most frequent reason, cited nine times.
Compared to the broader San Antonio restaurant scene, where the average is 84, this is a stronger showing. The file should reassure diners considering a visit.
6
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Sep 16, 2025
Routine
2 minor violations.
View 2 violations
Nonfood-contact surfaces not cleaned at required frequency
4-602.13
Physical facilities not in good repair
6-501.11
90
Apr 25, 2025
Routine
4 major violations. 4 minor violations.
View 8 violations
Ready-to-eat food not date marked
3-501.17(A)
Permit holder responsibilities not met
8-304.11(A)
Food thermometer not available or accessible
4-302.12(A)
Observed low water pressure at all sinks. Ensure that the water pressure is adjusted as per: 5-103.12 Water pressure.
5-103.12
Single-use articles reused
4-502.13(A)
Equipment or utensils not clean
4-601.11(C)
Physical facilities not in good repair
6-501.11
Food storage containers not labeled with contents
3-302.12
55
Jun 26, 2024
Routine
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
Hot or cold food held at improper temperature
3-501.16(A)(2)
Plumbing system not maintained in good repair
5-205.15(A)
Backflow prevention air gap not adequate
5-202.13
EMPLOYEE ON SITE IS HANDLING FOOD WITHOUT A VALID FOOD HANDLERS CERTIFICATION. ENSURE ALL EMPLOYEES NOT FOOD MANAGER CERTIFIED AT LEAST HAVE A FOOD HANDLERS CERTIFICATION, AS PER....228.31(d) Food Handler Training criteria.
228.31(d)
OBSERVED: NO THERMOMETER IN MILK REFRIGERATOR. ENSURE A THERMOMETER IS PROVIDED INSIDE MILK REFRIGERATOR, AS PER.....4-204.112(D) Temperature measuring devices shall be designed to be easily readable. 4-302.12(A) Food thermometers provided and accessible.
4-204.112(D)
Food label missing or inaccurate
3-602.11(B)(4)
No certified food protection manager
2-102.12(A)
Equipment or utensils not clean
4-601.11(C)
Floor, wall, or ceiling surface not smooth or cleanable
6-101.11(A)(1)
Equipment or utensils not clean
4-601.11(C)
OBSERVED: WHITE TOP OPEN FREEZER DOES NOT HAVE INSULATION ON LID/TOP AND HAS ICE BUILD UP ON INSIDE OF THE FREEZER. ENSURE FREEZERS ARE IN GOOD REPAIR, DEFROSTED AND ICE ACCUMULATION IS REMOVED, AS PER....228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair.
228.223(h)
Floor, wall, or ceiling surface not smooth or cleanable
6-101.11(A)(3)
Equipment or utensils not clean
4-601.11(C)
33
Feb 23, 2024
Routine
1 critical violation. 6 major violations. 7 minor violations.
View 14 violations
Plumbing system not maintained in good repair
5-205.15(B)
Equipment or utensils not clean
4-601.11(A)
Prohibited toxic material present in facility
7-202.11(A)
Ensure at least one food manager be present at all hours of operation as per 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)
Observed no food handler on sight at time of the inspection. Ensure a food handler employee be at establishment at time of operation as per 228.31(d) Food Handler Training criteria.
228.31(d)
Observed employee without a food handler certificate. Ensure that all employees having food contact have a food handler certificate as per 228.31(e) The food establishment shall maintain on premises a certificate of completion of the food handler training course for each food employee.
228.31(e)
Permit holder responsibilities not met
8-304.11(K)
Evidence of pests or pest control inadequate
6-501.111(D)
Equipment or utensils not clean
4-601.11(C)
Floor, wall, or ceiling surface not smooth or cleanable
6-101.11(A)(1)
Handwashing sign not posted
6-301.14
Equipment or utensils not clean
4-601.11(C)
Observed service sink without hot water. Ensure hot water is available for service sink as per 5-203.13 Service sink or one curbed cleaning facility provided.
5-203.13
Outer openings not protected against pests
6-202.15(A)
33
Nov 16, 2023
Routine
1 critical violation. 6 major violations. 4 minor violations.
View 11 violations
Plumbing system not maintained in good repair
5-205.15(B)
Food label missing or inaccurate
3-602.11(B)(4)
Ensure at least one food manager be present at all hours of operation as per 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)
Observed no food handler on sight at time of the inspection. Ensure a food handler employee be at establishment at time of operation 228.31(d) Food Handler Training criteria.
228.31(d)
Handwashing sink water not at required temperature
5-202.12(A)
Equipment or utensils not clean
4-601.11(A)
Prohibited toxic material present in facility
7-202.11(A)
Outer openings not protected against pests
6-202.15(D)
Observed restroom trash can without cover. Ensure restroom trash can has lid as per 5-501.17 Toilet room receptacle, covered.
5-501.17
Floor, wall, or ceiling surface not smooth or cleanable
6-101.11(A)(1)
Equipment or utensils not clean
4-601.11(C)
39
Jun 12, 2023
Routine
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
Food-contact surfaces not cleaned and sanitized at required frequency
4-602.11(A)(5)
Backflow prevention device does not meet design standard
5-202.14
Raw and ready-to-eat foods not properly separated
3-302.11(A)(1)
No soap available at handwashing sink
6-301.11
Equipment or utensils not clean
4-601.11(A)
OBSERVED: FAUCET AT THE THREE COMPARTMENT SINK IS NOT REACHING ALL COMPARTMENTS AT THIS TIME. CORRECTIVE ACTION: ENSURE FAUCET IS REACHING ALL THREE COMPARTMENTS TO PROPERLY WASH, RINSE AND SANITIZE ALL EQUIPMENT AND UTENSILS.
Floor, wall, or ceiling surface not smooth or cleanable
6-101.11(A)(3)
Floor, wall, or ceiling surface not smooth or cleanable
6-101.11(A)(3)
OBSERVED: NO LID ON TRASH CAN IN RESTROOM. CORRECTIVE ACTION: ENSURE TRASH CAN IN RESTROOM HAS A LID OR COVER FOR ALL FEMINE PRODUCTS. 5-501.17 Toilet room receptacle, covered.
5-501.17
Insect control devices improperly placed or designed
6-202.13
Equipment or utensils not clean
4-601.11(C)
OBSERVED: LID FOR TOILET IS ON FLOOR BEHIND TOILET. TOILET BOWL IS DIRTY. CORRECTIVE ACTION: ENSURE TOILET LID IS IN PLACE ON TOILET AT ALL TIMES. CLEAN TOILET BOWL. 5-203.12 Toilets and urinals.
5-203.12
No certified food protection manager
2-102.12(A)
Equipment or utensils not clean
4-601.11(C)
33
Frequently Asked Questions
When was Pik Nik Foods #18 last inspected?
The most recent health inspection at Pik Nik Foods #18 on file is from Sep 16, 2025. The public record contains six inspections in total.
What is the most common violation at Pik Nik Foods #18?
Across the inspection record, “observed heavy dust inside of beverage walk-in cooler (walls” has been cited nine times, more than any other issue at Pik Nik Foods #18.
How does Pik Nik Foods #18 compare to other restaurants in San Antonio?
Pik Nik Foods #18 most recently scored 90 out of 100, which is higher than the San Antonio average of 84.
Has Pik Nik Foods #18's inspection record improved over time?
Yes. Recent inspections at Pik Nik Foods #18 have averaged around eight violations per visit, down from roughly 13 earlier in the record.
What does a low risk rating mean?
A low risk rating at Pik Nik Foods #18 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Pik Nik Foods #18 inspected?
Based on the inspection history on file, Pik Nik Foods #18 is inspected around three times per year on average.
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