DirtyFLRestaurant Inspection Data

KIELBASA BUS

With 6 inspections documented, KIELBASA BUS maintains a 2.7/5 food safety rating in SAN ANTONIO. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 6 reports on file

29933 ST RD 52

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 6 health inspection reports

All Inspection Reports

2/26/2026· 1mo ago

Visit ID: 13523899

Met Inspection Standards

1 high, 1 int

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese 52F raw chicken 52F cook beef 52F sour cream 52F manager moved items to freezer 2nd trnp all to 43F Corrected On-Site - From follow-up inspection 2026-02-26: Not observed, unit not on site **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - From follow-up inspection 2026-02-26: Time extended, unit not on site **Time Extended**

9/18/2025· 7mo ago

Visit ID: 10886198

Follow-up Inspection Required

1 high, 2 int

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese 52F raw chicken 52F cook beef 52F sour cream 52F manager moved items to freezer 2nd trnp all to 43F Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

4/18/2025· 12mo ago

Visit ID: 10760350

Met Inspection Standards

1 high, 3 int, 2 basic

  • 08B-38-4:Basic - Food stored on floor. Cardboard box of food and oil stored on floor. Operator relocated. Corrected On-Site
  • 36-24-5:Basic - Hole in or other damage to floor. There is a hole in the floor located in the middle of the food truck.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over kielbasa and wraps in reach in. Operator relocated chicken. Corrected On-Site
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Mark's manager certificate expired in December of 2024.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Buckets blocking handwash sink, operator relocated. Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For two employees. Printer employee health reporting agreement. Operator had employees sign at time of inspection. Corrected On-Site

1/15/2025· 1y 3mo ago

Visit ID: 8712063

Met Inspection Standards

2 int

  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flat top grill
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium

2/29/2024· 2y 1mo ago

Visit ID: 8477946

Met Inspection Standards

3 high, 3 int, 3 basic

  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Food truck with a hole in floor.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -handwash sink soiled.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken between 47°f and 49°f in reach in cooler. Cooked and placed in cooler last night.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked chicken between 47°f and 49°f in reach in cooler. Cooked and placed in cooler last night.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat foods in reach in cooler.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.

8/19/2023· 2y 8mo ago

Visit ID: 8333939

Met Inspection Standards

1 int, 3 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floor soil with old food and grease
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed on oven handles Corrected -observed employee remove Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in reach in cooler
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle filled with sanitizer