La Michoacana Meat Market #
Last inspected: Mar 11, 2026
16
Score
The most recent inspection for LA MICHOACANA MEAT MARKET #, located at 1814 W W White Rd S in San Antonio, TX 78220, was conducted on March 11, 2026, and resulted in a high-risk score of 16. This inspection identified seven critical, six major, and four minor violations, including issues with cold holding temperatures for food items and inadequate hot water temperatures at handwashing sinks. While this inspection indicated significant concerns, the facility has a historical pattern of mostly low-risk inspections across its four recorded evaluations.
8
Inspections
7
Critical latest
6
Major latest
4
Minor latest
Inspection History
Mar 11, 2026
Routine
7 critical violations. 6 major violations. 4 minor violations.
16
Apr 22, 2025
Routine
1 critical violation. 2 major violations. 1 minor violation.
67
Dec 10, 2024
Routine
1 major violation.
90
Jul 15, 2024
Routine
1 critical violation. 1 minor violation.
82
Mar 18, 2024
Routine
2 critical violations. 1 minor violation.
70
Dec 22, 2023
Routine
1 critical violation. 2 major violations. 2 minor violations.
64
Sep 19, 2023
Routine
5 critical violations. 3 major violations. 2 minor violations.
32
Feb 7, 2023
Routine
2 major violations. 1 minor violation.
78
Violations — Mar 11, 2026 Inspection
Hot or cold food held at improper temperature
3-501.16(A)(2)
Handwashing sink water not at required temperature
5-202.12(A)
No soap available at handwashing sink
6-301.11
Observed no thermometer inside of the cold hold unit where raw fish, raw shrimp, and raw catfish were stored. Ensure that all cold holds, coolers, refrigerators, mini fridges, freezers, and walk-in coolers have a thermometer that is calibrated, accurate, easily accessible, easily readable, durable, and in good repair. The thermometer MUST be placed in the warmest part of the refrigerator (near the door where warm air goes in) so that food handlers can check if the cold hold is not working correc
4-204.112(A)
Sanitizer test kit not available
4-302.14
Equipment not in good repair or proper adjustment
4-501.11
Equipment or utensils not clean
4-601.11(C)
Outer openings not protected against pests
6-202.15(A)
Backflow prevention air gap not adequate
5-202.13
Plumbing system not maintained in good repair
5-205.15(A)
Observed that a food handler in the establishment washed their hands but directly touched the hot water handle after washing their hands. Ensure that all Food Handlers, before returning to handling and preparing food, take off and discard their old gloves and wash their hands with hot water (100 degrees Fahrenheit (F)) for at least twenty (20) seconds with hand soap. The Food Handler MUST have a disposable paper towel ready to be used for two reasons: 1) to prevent the worker from touching the l
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)(1)
Observed that the Certified Food Manager (CFM) was not present during today’s inspection. The shift manager present today did not have a CFM certification. 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 cooks present today, and any other food handlers that shall work a shift alone, become CF
228.31(b)
Person in charge not controlling unsafe operations
2-103.11(B)
Physical facilities not in good repair
6-501.11
Hot or cold food held at improper temperature
3-501.16(A)(1)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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