DirtyFLRestaurant Inspection Data

MEDLEY AT MIRADA CLUB

MEDLEY AT MIRADA CLUB has 4 health inspections on file for its SAN ANTONIO location, with an overall rating of 2.3/5. Recent inspections indicate some food safety concerns.

Last inspection: 6 months ago · 4 reports on file

31800 CANNON RUSH DR, SAN ANTONIO 33576

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 4 health inspection reports

All Inspection Reports

10/15/2025· 6mo ago

Visit ID: 10933874

Met Inspection Standards

1 high, 1 int

  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer in 3comp sink tested at 500ppm operator drained sink and added water retested at 200ppm. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Black mold like substance on cutting boards in kitchen.

5/19/2025· 11mo ago

Visit ID: 8775468

Met Inspection Standards

1 int, 2 basic

  • 22-20-5:Basic - Accumulation of mold-like substance in the interior of the ice machine. Manager cleaned during inspection. Corrected On-Site Repeat Violation
  • 14-11-5:Basic - Freezer's handle is broken.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled degreaser bottle during inspection. Corrected On-Site

4/14/2025· 1y ago

Visit ID: 10805371

Met Inspection Standards

6 high, 3 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Reach in cooler cutting board
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employees put hats on Corrected On-Site
  • 36-65-5:Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Burgers being cooked on sandwich press producing grease and smoke with no hood system
  • 29-17-4:Basic - Waste line missing at soda gun holster. Both soda guns
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.employee put hat on, pushed hair up into hat then touched clean utensils without washing hands
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink sanitizer at 0ppm, refilled sanitizer sink now at 200ppm Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above French fries in freezer
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Hard boiled eggs date marked 4/2
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer bucket at bar over 400, strip turned blue, bartender refilled sanitizer bucket, now at 200ppm Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sheet tray on hand sink, sheet tray removed Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

4/30/2024· 1y 11mo ago

Visit ID: 8374716

Met Inspection Standards

2 high, 3 int, 1 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked rice in a ziplock bag closed in reach in cooler during cooling process temperature 48 f
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding reach in silver cooler cook chicken 63 f employee moved to freezer 2nd temp 43 f Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cook beef not dated reach in cooler grey cooler.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on reach in cooler table
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee washing equipment in hand washing sink bar area.