Viva Mexico
Last inspected: Jan 20, 2026
61
Score
Public records show seven inspections at Viva Mexico stretching back to 2023. Inspectors last stopped by on Jan 20, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
There hasn't been much movement either way: counts have stayed near nine violations per visit across recent inspections.
Across the inspection history, “observed raw meat over ready to eat food” is the issue that surfaces most often, recorded three times.
Viva Mexico's latest score of 61 falls below the San Antonio average of 84. Nothing in the record is alarming, but there's room to improve.
7
Inspections
1
Critical latest
3
Major latest
1
Minor latest
Inspection History
Jan 20, 2026
Routine
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
Raw and ready-to-eat foods not properly separated
3-302.11(A)(1)
Refrigerated, ready-to-eat potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7)
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. Asegúrese de que haya un alguien con el certificado de Food Manager presente durante todas las horas de operaciones y la certificación debe publicarse en un lugar visible para el público. Course is still being worked on. Ensure it is competed by next routine. 228.31(b) Certified food protection manager shall be present at the food establishme
228.31(b)
Equipment lacks capacity to maintain safe food temperatures
4-301.11
Ensure ice machine is cleaned regularly.
61
Aug 14, 2025
Routine
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Raw and ready-to-eat foods not properly separated
3-302.11(A)(1)
Refrigerated, ready-to-eat potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7)
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. Asegúrese de que haya un alguien con el certificado de Food Manager presente durante todas las horas de operaciones y la certificación debe publicarse en un lugar visible para el público. 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
228.31(b)
Equipment lacks capacity to maintain safe food temperatures
4-301.11
Nonfood-contact surfaces not corrosion-resistant or cleanable
4-101.19
Observed phone on cutting board and keys on prep tables. Ensure personal items are kept in designated space and away from food or food contact surfaces.
Employee wearing prohibited jewelry while handling food
2-303.11
Observed black like mold inside ice machine. Ensure ice machine is cleaned.
Closing toilet room doors.
6-501.19
Doors that open to the exterior must be self-closing and tight fitting.
47
Dec 6, 2024
Routine
7 critical violations. 5 minor violations.
View 12 violations
Food not cooled to safe temperature within required time
3-501.14(A)(2)
Hands not washed when required
2-301.14
Bare hand contact with ready-to-eat food
3-301.11(B)
• 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.
Sanitization method does not meet required temperatures or concentration
4-703.11(C)(1)
Raw and ready-to-eat foods not properly separated
3-302.11(A)(1)
Observed dirty knifes on rusty mounted knife holder.
pay for permit and post.
Restroom door needs to be self-closing.
Ensure all food is covered inside and outside of cooler to prevent environmental contamination.
Outer openings not protected against pests
6-202.15(C)
Observed bowls being used as scoops. Ensure all scoops have handles and handles are kept above food levels.
27
May 29, 2024
Routine
8 critical violations. 2 major violations. 1 minor violation.
View 11 violations
Barbacoa was cooked yesterday night and was being stored in reach in cooler at 105 degrees F. Ensure foods that are cooled are cooled in the following manner: Once food is cooked and reaches 135 degrees F, food is allotted 2 hours to reduce to 70 degrees F. Once food is 70 degrees F food is allotted 4 hours to reduce to 41 degrees F. Food is then able to be stored in refrigeration unit.
Ensure to clean rubber seals/gaskets of all refrigeration units. Fly swatter was being stored in bucket with plastic food storage bags and foil roll. Ensure that all wares and utensils are stored away from food and food contact surfaces. Ensure to wash all wares in the following order: wash, rinse, and sanitize.
Improper hand washing due to hand sink not properly working and no paper towels or soap present. Employees should be washing hands in between change of tasks.
Employees observed preparing tacos with bare hands. Ensure to either have employees use a barrier (i.e. gloves, deli tissue, tongs, etc) or to have proper bare hand documentation and procedures in order with health department. Please notify inspector on option you would like to perform.
Bottle of medication sitting on top of hot hold unit. Observed sugar being stored in a sterilite container. Ensure that foods are only stored in food grade containers.
Provide at least 1 Certified Food Manager with certificate during all hours of operation.
All employees should be Food Handler certified and have certificates present.
Barbacoa was cooked at home and brought in to be served. Barbacoa was improperly cooled and was discarded and denatured.
Ensure refrigeration units are able to hold proper temperatures for foods at 41 degrees F and below.
ensure that all prepared foods that are store more than 1 day are labeled with proper date markings showing expiration date of no more than 7 days.
Hand sink must have working faucet with hot and cold water, soap and paper towels.
23
Jan 10, 2024
Routine
4 critical violations. 4 minor violations.
View 8 violations
Refried beans made yesterday (around 2pm) were not cooled properly. Beans, today, read 64 degrees and were discarded. Employee who prepared and cooked beans explained process that was used, and inspector educated employees on proper way to cool foods. Ensure to cool prepared foods in the following manner: Once food is removed from cooking and reaches 135 degrees F, food is under time and temperature control. Food has a maximum of 2 hours to cool from 135 to 70 degrees F. Once at this point, food
Bleach concentration at waitress station, used for cloth towels, was high. Ensure to maintain concentration between 50-100ppm for proper and safe sanitizing. Ibuprofen bottle was being stored on top of cold hold unit. Ensure that all toxics are stored in designated area away from foods preparation areas. Green rodent bait was observed along floors in back refrigerator/storage room. Ensure that all bait and pesticides used in food establishments are properly stored and treated. Snap traps should
A certified food manager was not present at time of inspection. Ensure that at least 1 Certified Food Manager, with proof of certification posted in public view, is present during all hours of operation.
New employee will have 30 days to obtain Food Handler certification. Other employees did not have proof of certificates. Cook (Juan) stated he will be working on his Food Manager. If manager certificate is obtained he does not need to also obtain the food handler. Waitresses should obtain their Food Handler certificates.
Hand sink hot water faucet was broken and unable to provide hot water for hand washing. Hand sink was blocked at beginning of inspection by trash can. Ensure that hand sink is readily available at all times and that sink is only used for hand washing purposes. Provide hot and cold water at sink at all times.
Handles to refrigeration unit doors should be repaired to ensure surfaces are smooth, easily cleanable, and non absorbent.
Ensure all foods in refrigeration units are properly covered at all times when being stored. Containers of uncovered foods should not be sitting on uncovered foods.
Personal beverages, medications, and items should be stored in designated area for employee use. This area should be located away from food and food contact surfaces. Establishment is REQUIRED to provide an area for all employees.
45
Sep 26, 2023
Routine
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Employees should have their Food Handler certificates presentable upon request.
Ware washing was not being conducted properly. Ensure that all wares are washed as follows: 1. WASH (soap and water) 2. RINSE (clean water) 3. SANITIZE (bleach concentration between 50-100ppm) Ensure to clean ice machine interior to remove black residue building up along edges.
Ensure that at least one Certified Food Manager is present during all hours of operation. Ensure to have certificate posted in public view.
Prepared foods that were made day prior or 5 days prior did not have date marking labels with expiration date. Ensure that all prepared foods are date marked with expiration date of no more than 7 days.
Reach in cooler with picadillo, and other TCS foods was not holding proper cold holding temperatures. Thermometers of unit read at 56 and 60 degrees F. Ensure that foods is removed and relocated to other working refrigerators. Ensure that unit is serviced and able to hold cold holding temperatures of 41 degrees F and below.
At beginning of inspection, hand sink had large pot stored in it, and trash can blocking access to sink. Ensure that hand sink is readily available at all times for proper use.
Hot water at three compartment sink was only able to reach up to 108 degrees F. Ensure that hot water is able to reach up to 110 degrees F.
Employee was eating on preparation table next to where foods were being prepared and stored. Observed personal drinks being stored on preparation areas where foods are stored. Ensure that all personal items are stored in a designated area away from food and food contact surfaces.
45
May 31, 2023
Routine
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
Ware washing was not being conducted properly. Ensure that all wares are washed in the following manner: 1. WASH (soap and hot water) 2. RINSE (clean water) 3. SANITIZE (bleach water between 50-100ppm)
Refrain from using to go style bags, and non food grade containers (sterilite containers currently) to store foods. Only food grade materials should be used for storage.
At least 1 Food Manager, with certificate proof, should be present during all hours of operation.
Employees did not have Food Handler certifications where required. Ensure that all employees who handle, prepare, wash, perform duties for service of customers, are Food Handler certified. Provide certificates on site at all times.
Observed verdura refrigerator to mark at 46 degrees prior to opening. Raw shelled eggs were being stored in this unit. Ensure that only foods that are not temperature controlled are stored in this unit for the meanwhile. Fridge had built up ice along vent and should be serviced to ensure that proper cold hold temperatures of 41 degrees F and below are able to be maintained. Second cooler labeled "varios" was reading at 45 degrees F.
Provide thermometers in all cold hold units and refrigerators.
Cloth towels should not hang from employees' waists. Ensure that cloth towels, used for multi purposes, are stored in sanitizing solution when not in use.
Establishment must provide a designated area away from food and food contact surfaces, where all personal items can be stored, such as purses, sweaters, phones, personal drinks, etc. Observed personal drinks being stored on preparation table by hand sink. Ensure that all personal drinks are stored in a cup with lid and straw.
Food containers were being stored, with food, on floor. Observed boxes of frying oil being stored on floor as well. Ensure that all foods and single service items, are stored 6 inches or more off floor.
39
Frequently Asked Questions
When was Viva Mexico last inspected?
The most recent health inspection at Viva Mexico on file is from Jan 20, 2026. The public record contains seven inspections in total.
What is the most common violation at Viva Mexico?
Across the inspection record, “observed raw meat over ready to eat food” has been cited three times, more than any other issue at Viva Mexico.
How does Viva Mexico compare to other restaurants in San Antonio?
Viva Mexico most recently scored 61 out of 100, which is lower than the San Antonio average of 84.
Has Viva Mexico's inspection record improved over time?
Results have been roughly steady. Inspections at Viva Mexico have averaged around nine violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Viva Mexico means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Viva Mexico inspected?
Based on the inspection history on file, Viva Mexico is inspected around three times per year on average.
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