Swift Mart Medina
Last inspected: Jan 15, 2026
50
Score
A recent inspection on January 15, 2026, at SWIFT MART MEDINA, located at 6810 Five Palms Dr in San Antonio, TX, identified several violations including improperly labeled ice, raw eggs stored above ready-to-eat foods, and expired Lunchables. The inspection resulted in a high-risk score of 50, with two critical, three major, and two minor violations noted. Over the course of four recorded inspections, SWIFT MART MEDINA has predominantly received high-risk ratings.
8
Inspections
2
Critical latest
3
Major latest
2
Minor latest
Inspection History
Jan 15, 2026
Routine
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Food is unsafe, adulterated, or misrepresented
3-101.11
Raw and ready-to-eat foods not properly separated
3-302.11(A)(1)
Person in charge not controlling unsafe operations
2-103.11(B)
Working containers of toxic materials not identified
7-102.11
Food label missing or inaccurate
3-602.11(A)
Equipment or utensils not clean
4-601.11(C)
Insect control devices improperly placed or designed
6-202.13
50
Aug 12, 2025
Routine
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
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)(1)
Handwashing sink blocked, inaccessible, or used improperly
5-205.11
Ready-to-eat food not date marked
3-501.17(A)
Observed that a Certified Food Manager was NOT present during today’s routine inspection. There MUST always be a Certified Food Manager (CFM) on site during all hours of kitchen operation. They are responsible for directing the flow of the kitchen and being knowledgeable about food handling and safety. The inspector HIGHLY RECOMMENDS that the two food handlers present today become CFMs so that the main CFM may leave for any of the following reasons: they go on vacation, they take sick days, or i
228.31(b)
Equipment or utensils not clean
4-601.11(C)
In-use utensils stored improperly between uses
3-304.12(B)
50
Jan 31, 2025
Routine
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
Observed that the cut potatoes stored on top of ice was temping between 53- and 51-degrees Fahrenheit (F). The inspector reminded the staff that all cold TCS food MUST be kept within a cold hold unit or in a large enough ice bath to keep their internal temperature at 41 F or lower. Ensure that all Time/ Temperature Control for Safety (TCS) food and beverages are kept at a temperature of 41 degrees Fahrenheit (F) or lower inside cold holds, coolers, reach-in coolers, refrigerators, cold tables, a
Raw and ready-to-eat foods not properly separated
3-302.11(A)(1)
Food is unsafe, adulterated, or misrepresented
3-101.11
Plumbing not installed to prevent backflow
5-203.14
Food label missing or inaccurate
3-602.11(A)
Ready-to-eat food not date marked
3-501.17(A)
Handwashing sink water not at required temperature
5-202.12(A)
Observed that the three-compartment sink at the beginning of the inspection only reached 106 degrees Fahrenheit (F) for the hot water temperature. The inspector had the owner turn up the settings before the end of the inspection. Ensure that the three-compartment sink has cold water and hot water that reaches a MINIMUM of 110 degrees Fahrenheit (F) during all hours of operation. The hot water temperature CANNOT be lower than 110 F and it should NOT fluctuate (MUST remain constant). This hot wate
Equipment or utensils not clean
4-601.11(C)
Wiping cloths used or stored improperly
3-304.14(B)(1)
35
Sep 10, 2024
Routine
1 critical violation. 2 major violations.
View 3 violations
Raw and ready-to-eat foods not properly separated
3-302.11(A)(2)
CFM not present at establishment during inspection. 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)
Prohibited toxic material present in facility
7-202.11(A)
70
May 29, 2024
Routine
3 major violations.
View 3 violations
Handwashing sink blocked, inaccessible, or used improperly
5-205.11
Permit holder responsibilities not met
8-304.11(A)
Ready-to-eat food not date marked
3-501.17(A)
74
Feb 8, 2024
Routine
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Observed sanitizer concentration in 3-compartment sink was below 150 PPM. Ensure sanitizer concentration is between 200 PPM and 400 PPM. 4-501.114(C) Quaternary ammonium compound solution concentration indicated by the manufacturer's instructions.
4-501.114(C)
Restricted-use pesticide applied improperly
7-206.11
No hand drying provision at handwashing sink
6-301.12
Food label missing or inaccurate
3-602.11(A)
Working containers of toxic materials not identified
7-102.11
In-use utensils stored improperly between uses
3-304.12(B)
52
Oct 30, 2023
Routine
4 major violations. 1 minor violation.
View 5 violations
Prohibited toxic material present in facility
7-202.11(A)
Handwashing sink blocked, inaccessible, or used improperly
5-205.11
Food thawed using improper method
3-501.13(A)
Equipment or utensils not clean
4-601.11(A)
In-use utensils stored improperly between uses
3-304.12(B)
64
Jun 27, 2023
Routine
3 major violations. 3 minor violations.
View 6 violations
Sanitizer test kit not available
4-302.14
No food manager certifications provided by any employees or managers. Ensure a food manager certification is registered with the city, posted conspicuously to consumers, and on duty at all hours of operation. 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. 2-102.12(A) At least one certified food protection manager must be employed by each establishment.
228.31(b)
Observed no food handler certifications by the employees. Ensure all employees contain a valid food handler certification. 228.31(d) Food Handler Training criteria.
228.31(d)
Food stored improperly or exposed to contamination
3-305.11(A)(3)
Outer openings not protected against pests
6-202.15(D)
OBSERVED: Sponge being used to scrub/wash dishes. CORRECTIVE ACTION: Discontinue the use of sponges for scrubbing or washing dishes. 4-101.16 Sponges, use limitation. Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces.
4-101.16
64
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