Vickys Mexican Restaurant
Last inspected: Oct 28, 2025
45
Score
The health department has logged nine inspections at Vickys Mexican Restaurant, the earliest from 2023. Vickys Mexican Restaurant was last inspected on Oct 28, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have found fewer violations than earlier ones, averaging around seven violations lately and about 12 violations before that.
When inspectors have written things up, “observed dirty gaskets inside of the true refrigeration unit” has been the most frequent reason, cited seven times.
That's lower than the typical San Antonio restaurant, which scores around 84. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
3
Critical latest
2
Major latest
3
Minor latest
Inspection History
Oct 28, 2025
Routine
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Observed that the sanitizer concentration at the three-compartment sink was too low when the inspector checked the concentration with a testing strip. 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 the dishes since it
4-501.114(F)
Hot or cold food held at improper temperature
3-501.16(A)(2)
Plumbing system not maintained in good repair
5-205.15(B)
Equipment or utensils not clean
4-601.11(A)
Equipment lacks capacity to maintain safe food temperatures
4-301.11
Outer openings not protected against pests
6-202.15(D)
Equipment or utensils not clean
4-601.11(C)
Physical facilities not cleaned at required frequency
6-501.12
45
Apr 18, 2025
Routine
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Hot or cold food held at improper temperature
3-501.16(A)(2)
Raw and ready-to-eat foods not properly separated
3-302.11(A)(1)
Equipment or utensils not sanitized before use after cleaning
4-702.11
Working containers of toxic materials not identified
7-102.11
Handwashing sink blocked, inaccessible, or used improperly
5-205.11
Outer openings not protected against pests
6-202.15(A)
Food stored improperly or exposed to contamination
3-305.11(A)(3)
Physical facilities not in good repair
6-501.11
Insect control devices improperly placed or designed
6-202.13
Equipment or utensils not clean
4-601.11(C)
41
Oct 22, 2024
Routine
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Hot or cold food held at improper temperature
3-501.16(A)(1)
Equipment or utensils not clean
4-601.11(A)
Dead or trapped pests not removed promptly
6-501.112
74
Jul 2, 2024
Routine
2 critical violations. 2 minor violations.
View 4 violations
Equipment material allows contamination or unsafe migration
4-101.11
Toxic materials not stored separately from food
7-201.11
Floor, wall, or ceiling surface not smooth or cleanable
6-101.11(A)(1)
Equipment or utensils not clean
4-601.11(C)
67
Mar 8, 2024
Routine
5 critical violations. 3 major violations. 7 minor violations.
View 15 violations
Food not cooled to safe temperature within required time
3-501.14(A)(1)
Raw and ready-to-eat foods not properly separated
3-302.11(A)(2)
Raw and ready-to-eat foods not properly separated
3-302.11(A)(4)
Hot or cold food held at improper temperature
3-501.16(A)(2)
Plumbing system not maintained in good repair
5-205.15(B)
Observed no food manager on duty at the time of the inspection. Ensure a food manager is 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)
Permit holder responsibilities not met
8-304.11(A)
Food handler certifications were unable to be procured at the time of the inspection. ENSURE ALL EMPLOYEES HANDLING/PREPARING FOODS ARE FOOD HANDLER CERTIFIED. 228.31(d) Food Handler Training criteria. Sec. 13-119. - Food handler certification required. (a) Food handler certification is required of all employees of a food establishment regardless of their position unless exempted under section 13-121. The food establishment shall maintain on the premises a certificate of completion of the food h
228.31(d)
Outer openings not protected against pests
6-202.15(D)
Floor, wall, or ceiling surface not smooth or cleanable
6-101.11(A)(1)
Physical facilities not cleaned at required frequency
6-501.12
Equipment or utensils not clean
4-601.11(C)
Ensure to provide sanitary trash cans with a lid in the women's restrooms. 5-501.17 Toilet room receptacle, covered.
5-501.17
In-use utensils stored improperly between uses
3-304.12(E)
Nonfood-contact surfaces not cleaned at required frequency
4-602.13
25
Oct 13, 2023
Routine
7 critical violations. 5 major violations. 5 minor violations.
View 17 violations
Equipment material allows contamination or unsafe migration
4-101.11
Plumbing system not maintained in good repair
5-205.15(B)
Permit Requirement, Prerequisite for Operation. Employee stated that no permit had been purchased and permit was unable to be procured. Establishment has failed to purchase valid permit for the fiscal year. A 10-day NOV is issued.
8-301.11.1
Sanitization method does not meet required temperatures or concentration
4-703.11(C)(2)
Food not cooled to safe temperature within required time
3-501.14(A)(1)
Raw and ready-to-eat foods not properly separated
3-302.11(A)(2)
Raw and ready-to-eat foods not properly separated
3-302.11(A)(4)
Permit holder responsibilities not met
8-304.11(A)
Observed no food manager on duty at the time of the inspection. Ensure a food manager is 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)
Sanitizer test kit not available
4-302.14
Ready-to-eat food not date marked
3-501.17(A)
Observed right side of the three compartment sink turned off due to a leak, this is a repeat violation and establishment has been instructed multiple times to leave on the hot water for all three compartments of the sink during all hours of operation. Ensure the leak is repaired so that the three compartment sink is adequately equipped with hot water of 110F or higher at all times. 5-103.11(B) Does the establishment have sufficient capacity to meet peak hot water demands?. 5-103.12 Water pressur
5-103.11(B)
Equipment or utensils not clean
4-601.11(C)
Floor, wall, or ceiling surface not smooth or cleanable
6-101.11(A)(1)
Outer openings not protected against pests
6-202.15(D)
Nonfood-contact surfaces not cleaned at required frequency
4-602.13
Physical facilities not cleaned at required frequency
6-501.12
17
Sep 19, 2023
Routine
4 critical violations. 4 major violations. 3 minor violations.
View 11 violations
Food is unsafe, adulterated, or misrepresented
3-101.11
Raw and ready-to-eat foods not properly separated
3-302.11(A)(4)
Raw and ready-to-eat foods not properly separated
3-302.11(A)(2)(b)
Equipment material allows contamination or unsafe migration
4-101.11
Sanitizer test kit not available
4-302.14
Food handler certifications were unable to be procured at the time of the inspection. ENSURE ALL EMPLOYEES HANDLING/PREPARING FOODS ARE FOOD HANDLER CERTIFIED. 228.31(d) Food Handler Training criteria. Sec. 13-119. - Food handler certification required. (a) Food handler certification is required of all employees of a food establishment regardless of their position unless exempted under section 13-121. The food establishment shall maintain on the premises a certificate of completion of the food h
228.31(d)
Observed no food manager on duty at the time of the inspection. Ensure a food manager is 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)
Permit holder responsibilities not met
8-304.11(A)
Food storage containers not labeled with contents
3-302.12
Equipment or utensils not clean
4-601.11(C)
Floor, wall, or ceiling surface not smooth or cleanable
6-101.11(A)(1)
32
May 25, 2023
Routine
No violations found.
100
Jan 26, 2023
Routine
1 major violation. 5 minor violations.
View 6 violations
Prohibited toxic material present in facility
7-202.11(A)
Floor, wall, or ceiling surface not smooth or cleanable
6-101.11(A)(1)
Equipment or utensils not clean
4-601.11(C)
Food storage containers not labeled with contents
3-302.12
Other Personal Care Items, Storage. Observed jackets and other personal items stored on the same shelf as food storage. Ensure all employee items are stored in a designated employee area.
7-209.11
Ventilation system not cleaned properly
6-501.14(A)
70
Frequently Asked Questions
When was Vickys Mexican Restaurant last inspected?
The most recent health inspection at Vickys Mexican Restaurant on file is from Oct 28, 2025. The public record contains nine inspections in total.
What is the most common violation at Vickys Mexican Restaurant?
Across the inspection record, “observed dirty gaskets inside of the true refrigeration unit” has been cited seven times, more than any other issue at Vickys Mexican Restaurant.
How does Vickys Mexican Restaurant compare to other restaurants in San Antonio?
Vickys Mexican Restaurant most recently scored 45 out of 100, which is lower than the San Antonio average of 84.
Has Vickys Mexican Restaurant's inspection record improved over time?
Yes. Recent inspections at Vickys Mexican Restaurant have averaged around seven violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Vickys Mexican Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Vickys Mexican Restaurant inspected?
Based on the inspection history on file, Vickys Mexican Restaurant is inspected around three times per year on average.
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