Krazy Katsu
5257 MC CULLOUGH AV, San Antonio, 78212
Area: Midtown / Monte Vista
· Metro Health licence 1646250
Mixed record · rank 71 of 112
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Latest health inspection
94/100 on Feb 26, 2026 (161 days ago)
Inspections start at 100 and lose points for each violation found. 69 or below is a failing inspection. A score describes one visit on one day — Metro Health says so itself — not the condition of the business today.
Inspection history — 10 on record
Open any inspection to see what the inspector actually found, in plain English, with the Food Code section it was cited under.
Feb 26, 2026 94 3 findings · 2 illness risk factors
Ready-to-eat food was not date-marked
Once opened or made in house, refrigerated ready-to-eat food gets a maximum of seven days. With no date on the container, nobody in the kitchen knows which day that is.
“expired labels on food containers. Ensure to remove old date labels on food containers and replace with current date labels with prep and discard dates”Inspector’s note · SA Metro Health
Food Code 3-501.17(A) — Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking · inspection item 28
Unlabelled containers of food or ingredients
Working containers of flour, sugar, salt and seasoning that look alike get mixed up — and an unlabelled white powder next to the chemicals is a serious problem.
“food containers with no labels in cooler. Ensure to label all food containers with a common name to identify food product”Inspector’s note · SA Metro Health
Food Code 3-302.12 — Food Storage Containers, Identified with Common Name of Food · inspection item 41
The plumbing was leaking or in disrepair
A leak under a prep sink puts standing water on the floor and drips onto whatever is stored below it.
“water leakage from plumbing pipes underneath 3-comaprtment sink. Ensure to repair leaks so that no leakage is present”Inspector’s note · SA Metro Health
Food Code 5-205.15(A) — System Maintained in Good Repair · inspection item 19
Sep 17, 2025 97 2 findings · 1 illness risk factor
No soap at a hand sink
Rinsing with water alone does not remove the grease that bacteria travel in. A hand sink without soap is decoration.
“no hand washing cleanser at hand washing sink in kitchen area. Ensure to keep hand washing sinks stocked with hand soap and paper towels”Inspector’s note · SA Metro Health
Food Code 6-301.11 — Handwashing Cleanser, Availability · inspection item 31
The exhaust hood or ventilation was not cleaned
Grease-loaded hoods drip back down onto the cook line and are a serious fire risk on top of the food-safety one.
“dust particles on ventilation in back kitchen area. Ensure to keep ventilation free of dust particles”Inspector’s note · SA Metro Health
Food Code 6-501.14(A) — Cleaning Ventilation Systems, Nuisance and Discharge Prohibition · inspection item 43
Feb 25, 2025 96 2 findings
Waste water was not going to an approved disposal system
Grey water discharged anywhere but an approved system contaminates the site.
“COMP SINK. ENSURE FLOOR TILES ARE FIXED AND MAINTAINED. 20”Inspector’s note · SA Metro Health
Food Code 5-403.11(B) — Approved Sewage Disposal System · inspection item 3
Something in the building was broken and not repaired
Broken tile, damaged wall, failing cooler seal. Damaged surfaces cannot be cleaned and they collect what everything else sheds.
Food Code 6-501.11 — Repairing
Aug 9, 2024 90 6 findings · 6 illness risk factors
Food was not held cold enough or hot enough
Between about 41°F and 135°F bacteria multiply fast. Food parked in that window for hours is the single most common cause of foodborne illness.
Food Code 3-501.16(A)(1) — Time/Temperature Control for Safety Food, Hot and Cold Holding
Food touched a surface not made for food contact
Printed bags, galvanised metal, cracked plastic — surfaces that leach, absorb, or cannot be cleaned.
“Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. At time of inspection, soap and paper towels were not available and products were blocking access to sink. 32”Inspector’s note · SA Metro Health
Food Code 4-101.11 — Characteristics
A hand sink was blocked, or used for something other than washing hands
Hand sinks get used as dump sinks or stacked with boxes. A hand sink you have to move something to reach does not get used mid-rush, which is exactly when it matters.
“Hand drying provision.. 31”Inspector’s note · SA Metro Health
Food Code 5-205.11 — Using a Handwashing Sink
No soap at a hand sink
Rinsing with water alone does not remove the grease that bacteria travel in. A hand sink without soap is decoration.
“Food-contact surfaces cleaned any time when contamination may occur. Observed skewers with debris stored in container with cleaned utensils. 31”Inspector’s note · SA Metro Health
Food Code 6-301.11 — Handwashing Cleanser, Availability
No paper towels at a hand sink
Wet hands transfer far more bacteria than dry ones, and staff who cannot dry their hands mostly stop washing them.
“Hand washing cleanser, availability. 31”Inspector’s note · SA Metro Health
Food Code 6-301.12 — Hand Drying Provision
Food-contact surfaces were not cleaned often enough
Slicers, prep boards and dispensing heads need cleaning on a schedule — every four hours in constant use — not just at close.
“Hot Hold (135°F or higher). At time of inspection, rice and macaroni were temping at 110F 10”Inspector’s note · SA Metro Health
Food Code 4-602.11(A)(5) — Equipment Food-Contact Surfaces and Utensils
Mar 7, 2024 89 6 findings · 3 illness risk factors
Raw and ready-to-eat food were not kept separate
Raw chicken stored above or beside food that will not be cooked again is how salmonella gets onto the thing you eat. This is the classic one.
“Approved Poisonous/toxic materials or chemicals. Observed non approved chemicals stored in kitchen 9”Inspector’s note · SA Metro Health
Food Code 3-302.11(A)(2) — Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Clean equipment or single-use items were stored where they get dirty again
Clean plates stacked under an unfinished ceiling or beside a hand sink are re-contaminated before anyone uses them.
“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Debris inside equipment and old date labels on exterior of food storage containers. 39”Inspector’s note · SA Metro Health
Food Code 4-903.11(B)(2) — Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Staff did not wash hands when they were required to
Between raw chicken and ready-to-eat food, after the restroom, after touching the face — these are the specific moments contamination moves.
Food Code 2-301.14 — When to Wash
A chemical container was unlabelled
An unlabelled spray bottle in a kitchen is the one that eventually gets sprayed on food or mistaken for water.
“When to wash. Observed employee switch from handling raw meat to handling ready to eat foods without changing gloves or washing hands. 18”Inspector’s note · SA Metro Health
Food Code 7-102.11 — Common Name
A chemical was on site that is not approved for food establishments
Hardware-store pesticides and consumer products are not tested for use around food and are not permitted.
“Poisonous/toxic materials or chemicals not in original container labeled. Observed unlabeled plastic spray bottles 18”Inspector’s note · SA Metro Health
Food Code 7-202.11(A) — Restriction
Equipment or utensils were not clean
Split into two standards: anything that touches food must be clean to sight and touch, and everything else must be free of built-up grease, dust and debris. This is the most cited line in the whole code.
“Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Observed breaded raw chicken breast stored on shelf above raw ground beef. 42”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
Nov 30, 2023 90 4 findings · 1 illness risk factor
Food was not held cold enough or hot enough
Between about 41°F and 135°F bacteria multiply fast. Food parked in that window for hours is the single most common cause of foodborne illness.
Food Code 3-501.16(A)(2) — Time/Temperature Control for Safety Food, Hot and Cold Holding
A chemical container was unlabelled
An unlabelled spray bottle in a kitchen is the one that eventually gets sprayed on food or mistaken for water.
“Cold Hold (41°F/45°F or below). Chicken held in upright refrigerator was temping at 50F 18”Inspector’s note · SA Metro Health
Food Code 7-102.11 — Common Name
Equipment was broken or out of adjustment
Torn gaskets, failing seals, doors that do not close. Most cooler temperature failures start here.
Food Code 4-501.11 — Good Repair and Proper Adjustment · inspection item 34
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Poisonous/toxic materials or chemicals not in original container labeled. Observed two unidentified plastic chemical spray bottles 18 32”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.223
Aug 17, 2023 97 2 findings · 1 illness risk factor
The cooling or hot-holding equipment could not keep up
A fridge or steam table that cannot hold its temperature under real service load means everything inside it drifts into the danger zone.
Food Code 4-301.11 — Cooling, Heating, and Holding Capacities
Non-food surfaces had built-up grease or debris
Shelving, equipment exteriors, fryer sides and floor-level equipment. Build-up feeds pests and eventually falls into food.
“Removed debris from units.”Inspector’s note · SA Metro Health
Food Code 4-602.13 — Nonfood-Contact Surfaces · inspection item 42
Apr 13, 2023 96 4 findings · 3 illness risk factors
Ready-to-eat food was not date-marked
Once opened or made in house, refrigerated ready-to-eat food gets a maximum of seven days. With no date on the container, nobody in the kitchen knows which day that is.
Food Code 3-501.17(A) — Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking
Staff ate, drank or used tobacco in a food area
An open drink in a prep area puts a mouth-contact surface next to food, and every sip is a hand-to-mouth-to-food route.
“Good repair and proper adjustment.. Observed water pooling in reach-in at dredge station. 35”Inspector’s note · SA Metro Health
Food Code 2-401.11 — Eating, Drinking, or Using TOBACCO PRODUCTS
Staff were not wearing effective hair restraints
Hats and hairnets are the visible half of a hygiene program. Inspectors read a kitchen without them as a kitchen not enforcing the rest.
“Eating food, chewing gum, drinking beverages, or using tobacco. Observed employee beverage near food items without lid. 35”Inspector’s note · SA Metro Health
Food Code 2-402.11 — Effectiveness
Equipment was broken or out of adjustment
Torn gaskets, failing seals, doors that do not close. Most cooler temperature failures start here.
“Date marking prepare on site RTE/ TCS food. 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 f…”Inspector’s note · SA Metro Health
Food Code 4-501.11 — Good Repair and Proper Adjustment
Jan 5, 2023 97 2 findings · 1 illness risk factor
Unlabelled containers of food or ingredients
Working containers of flour, sugar, salt and seasoning that look alike get mixed up — and an unlabelled white powder next to the chemicals is a serious problem.
“Permit Requirement, Prerequisite for Operation. Establishment is operating without a current/valid permit 41”Inspector’s note · SA Metro Health
Food Code 3-302.12 — Food Storage Containers, Identified with Common Name of Food · inspection item 1
Operating without a valid permit, or a permit condition was unmet
The permit is the legal basis for being open at all.
Food Code 8-301.11 — Prerequisite for Operation
Sep 24, 2022 97 No violations recorded
✓ Metro Health recorded no violations at this inspection.
What these numbers do and do not mean
An inspection score describes one visit on one day. It is what one inspector recorded on one date at one address — Metro Health says so itself. It is not a standing condition, not a grade for the food, and not a prediction about your lunch. A kitchen that scored 88 in March may be spotless today, and one that scored 100 may not be.
A 311 complaint is a phone call, not a finding. The city records that a member of the public called. It is not a citation, not an investigation result, and not evidence that anything was wrong. The city files it against an address, so where two food businesses share one, neither the record nor we can tell them apart. We publish the count with its denominator and let you weigh it.
Awards are reported, not endorsed. Every recognition on this site carries its publisher, its year and a link to the page we read it on. We did not judge those contests and we do not vouch for them; where a publisher named a business rather than an address, the page says so.
Absence of data is never rendered as a finding. No inspection on record means no Bird Score — never a zero, never quietly ranked last. No award found means we searched 172 recognitions from 13 publishers and found none, which is a statement about press coverage and not about cooking.
If something here is wrong, we will fix it. Every figure links to the record it came from. Email us with the correction and we will check it against the source and correct it within 48 hours, whether or not you are a customer. How to request a correction.