Mk Davis Restaurant & Bar Ltd
1302 FLORES ST N, San Antonio, 78212
Area: Midtown / Monte Vista
· Metro Health licence 7169
Mixed record
rank 47 of 112
Who publishes this, and what they sell. This guide is published by Viking Net, which sells technology services to restaurants — websites, apps, point-of-sale systems and card processing — including to businesses rated on this site. Every rating here is computed by a formula published in full from public records: health inspections, city 311 complaints, published awards, and the state sales-tax permit date. No business can pay to change its score, raise its rank, or have a low score removed, and none has ever been asked to. If that ever changes, this paragraph comes down first.
Latest health inspection
93/100 on Mar 5, 2026 (154 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 — 11 on record
Open any inspection to see what the inspector actually found, in plain English, with the Food Code section it was cited under.
Mar 5, 2026 93 4 findings · 2 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.
Food Code 3-302.11(A)(2) — Packaged and Unpackaged Food - Separation, Packaging, and Segregation
The sanitizing step was not done correctly
Either hot water at the required temperature and time, or chemical sanitizer at the required strength and contact time. Neither is optional.
“Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Observed containers of raw chicken stored above ready to eat foods. 10”Inspector’s note · SA Metro Health
Food Code 4-703.11(C)(4) — Hot Water and Chemical
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 Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
A definition or applicability provision of the code was cited
Usually attached to another finding to establish which rule applies.
“After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in §”Inspector’s note · SA Metro Health
Food Code 1-201.10(B) — Statement of Application and Listing of Terms
Sep 11, 2025 92 5 findings · 4 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.
Food Code 3-302.11(A)(2) — Packaged and Unpackaged Food - Separation, Packaging, and Segregation
In-use utensils were stored improperly between uses
Tongs and scoops left in standing lukewarm water sit in a bacteria incubator between every use. They go in the food handle-up, on a clean dry surface, or in water kept above 135°F.
“Food-contact surfaces clean to sight and touch. Observed stacked for use equipment with food debris on interior walls. Unless items are cleaned to sight and touch the cannot be properly sanitized. 39”Inspector’s note · SA Metro Health
Food Code 3-304.12(E) — In-Use Utensils, Between-Use Storage
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.
“In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature controlled for safety.”Inspector’s note · SA Metro Health
Food Code 4-903.11(B)(2) — Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
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.
“Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored covered or inverted. Ensure equipment is inverted to prevent contamination and to allow for air drying. 35”Inspector’s note · SA Metro Health
Food Code 2-401.11 — Eating, Drinking, or Using TOBACCO PRODUCTS
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. At time of inspection observed raw beef patties stored above blocked cheddar, in walk in. IN reach in cooler observed container of raw chicken stored next to bag of shredded cheese. 10”Inspector’s note · SA Metro Health
Food Code 4-601.11(A) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
Feb 12, 2025 94 3 findings · 1 illness risk factor
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.
“Poisonous/toxic materials or chemicals not in original container labeled. Ensure chemical spray bottles are labeled 28”Inspector’s note · SA Metro Health
Food Code 3-501.17(A) — Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking
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.
Food Code 7-102.11 — Common Name
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.
“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 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
Aug 20, 2024 88 6 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.
“a large container of Chile con Carne with a preparation date of 08/17/2024 but it was missing the Use By date of 08/23/2024. Observed containers of raw chicken missing Use By 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
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.
“breaded/ flour-coated raw beef chicken fried steak stored above breaded raw fish. Both containers were stored above boxes of whole produce such as whole potatoes and heads of cabbage. Observed a closed container of raw chicken stored above a tray of flour-coated raw beef chicken fried steak.”Inspector’s note · SA Metro Health
Food Code 3-302.11(A)(1) — Packaged and Unpackaged Food - Separation, Packaging, and Segregation · inspection item 9
The premises were not cleaned often enough
Floors, walls, shelving, the areas under and behind equipment. This is the finding for build-up in the places nobody wants to reach.
“that the floor inside the walk-in cooler was NOT smooth and flat and dirty water accumulated in a crater within the cooler. Observed dirty floors under the fryer area and below/ in front of the Traulsen reach-in cooler.”Inspector’s note · SA Metro Health
Food Code 6-501.12 — Cleaning, Frequency and Restrictions · inspection item 45
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.
“a leak underneath the employee bathroom handwash sink. Ensure that the leak is sealed/ repaired by the NEXT routine food establishment inspection. Ensure that all kitchen and bathroom plumbing are free of leaks and in good repair. Ensure the following:”Inspector’s note · SA Metro Health
Food Code 5-205.15(B) — System Maintained in Good Repair · inspection item 46
A floor, wall or ceiling surface was not smooth and cleanable
Porous or rough surfaces in a wet kitchen hold moisture and grow mould. They must be sealable and washable.
“Repairing. The physical facilities shall be maintained in good repair.”Inspector’s note · SA Metro Health
Food Code 6-101.11(A)(1) — Surface Characteristics
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.
“Cleaning, frequency and RESTRICTIONs.”Inspector’s note · SA Metro Health
Food Code 6-501.11 — Repairing
Feb 9, 2024 93 5 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.
“F may be caused by Food Handlers constantly opening and closing the cold hold unit, Food Handlers over-stocking the cold hold unit with Time/ Temperature Control for Safety (TCS) foods, loose/ broken gaskets/ seals, or the cold hold may have an internal mechanical issue (example: changing the the…”Inspector’s note · SA Metro Health
Food Code 4-301.11 — Cooling, Heating, and Holding Capacities · inspection item 41
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.
“grease/ oil accumulation within the mechanical compartments f the frying machines. Observed an accumulation of breading inside the freezer unit on the floor.”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 42
The premises were not cleaned often enough
Floors, walls, shelving, the areas under and behind equipment. This is the finding for build-up in the places nobody wants to reach.
“dirty floors underneath the three-compartment sink in the main kitchen, and dirty floors underneath the frying machines and flat stove stations. Ensure that all walls, floors, and ceilings are frequently cleaned and sanitized to prevent accumulation of food debris (which can attract pests).”Inspector’s note · SA Metro Health
Food Code 6-501.12 — Cleaning, Frequency and Restrictions · inspection item 45
Equipment was in poor repair or not maintained
Broken equipment cannot hold temperature or be cleaned.
“Parts Per Million (PPM) or lower. Ensure that Bleach/ Chlorine sanitizers have a concentration of 50 to 100 Parts Per Million (PPM), and Quaternary Ammonium sanitizers have a concentration of 200 to 400 PPM.”Inspector’s note · SA Metro Health
Food Code 4-501.116 — Warewashing Equipment, Determining Chemical Sanitizer Concentration · inspection item 25
No covered waste bin in the women's restroom
A specific code requirement, and one of the most frequently cited items in the whole state.
“that the employee bathroom trash can was missing a cover/ lid. Ensure that all the trash cans inside the womenâs bathroom, or in any bathroom that female employees or customers use, have a lid/ cover for hygienic products. Ensure the following:”Inspector’s note · SA Metro Health
Food Code 5-501.17 — Toilet Room Receptacle, Covered · inspection item 46
Oct 20, 2023 89 6 findings · 2 illness risk factors
Cooked food was not cooled down fast enough
A hot pot of food left to cool slowly sits for hours in the temperature range where bacteria grow. The code requires it be chilled on a clock.
“F is 4 hours and 30 minutes. If the TCS food item is not cooling down fast enough and will not cool down to the proper temperatures in time, then they MUST reheat the food to 165 F and restart the cooling process.”Inspector’s note · SA Metro Health
Food Code 3-501.14(A)(1) — Cooling · inspection item 35
In-use utensils were stored improperly between uses
Tongs and scoops left in standing lukewarm water sit in a bacteria incubator between every use. They go in the food handle-up, on a clean dry surface, or in water kept above 135°F.
“the handle of the flour scooper making direct contact with the flour inside the rolling bulk container. Ensure that all food scoopers are stored in the food with the handle above (the handles are grabbed by hands, so the handle touching a food item will contaminate it).”Inspector’s note · SA Metro Health
Food Code 3-304.12(A) — In-Use Utensils, Between-Use Storage · inspection item 39
Pests were present, or the premises were not kept free of them
Roaches, flies and rodents move directly between waste and food. A live sighting during an inspection means the population is well established.
“one live pest underneath the three-compartment sink that is located to the left of the ware washing machine. Ensure that a certified pest control service is routinely coming by to fumigate/ treat for live pests that could become imminent health hazards and contaminate the food.”Inspector’s note · SA Metro Health
Food Code 6-501.111(B) — Controlling Pests · inspection item 34
Dead pests were not removed
Dead insects and rodents left in place are both a contamination source and a sign the problem is not being worked.
“one dead pest underneath the mop/ service sink. Ensure that all dead pests are swept up and thrown away. Ensure the following:”Inspector’s note · SA Metro Health
Food Code 6-501.112 — Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests · inspection item 34
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.
“pits in the floor to the front right of the mop/ service sink. Observed metal wall panels behind the three-compartment sink that were warped and had gaps behind it. Observed a very large hole in the wall were the three-compartment piping went through.”Inspector’s note · SA Metro Health
Food Code 6-501.11 — Repairing · inspection item 45
No covered waste bin in the women's restroom
A specific code requirement, and one of the most frequently cited items in the whole state.
“that the unisex employee bathroom had a trash can without a lid or cover. Ensure that all the trash cans inside the women’s bathroom, or in any bathroom that female employees use, have a lid/ cover for hygienic products. Ensure the following:”Inspector’s note · SA Metro Health
Food Code 5-501.17 — Toilet Room Receptacle, Covered · inspection item 46
Aug 4, 2023 93 5 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.
“container of raw shrimp stored alongside raw chicken breasts and legs. Ensure that raw avian meat such as chicken is stored at the very bottom of the walk-in cooler storage racks to prevent cross contamination. Ensure the following:”Inspector’s note · SA Metro Health
Food Code 3-302.11(A)(2) — Packaged and Unpackaged Food - Separation, Packaging, and Segregation · inspection item 9
In-use utensils were stored improperly between uses
Tongs and scoops left in standing lukewarm water sit in a bacteria incubator between every use. They go in the food handle-up, on a clean dry surface, or in water kept above 135°F.
“Ensure that the handles of any scoopers are not touching the food they are stored in (example: ice, whole beans, flour, and rice). The handle MUST be above the food item to prevent contamination. Ensure the following:”Inspector’s note · SA Metro Health
Food Code 3-304.12(A) — In-Use Utensils, Between-Use Storage · inspection item 39
No test strips for checking sanitizer strength
Sanitizer strength is invisible. Without strips, staff are guessing every single time.
“Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.”Inspector’s note · SA Metro Health
Food Code 4-302.14 — Sanitizing Solutions, Testing Devices
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.
“a large accumulation of flour breading at the bottom of the freezer and cooler. Ensure that the bottom of the freezer and cooler are cleaned and sanitized frequently to prevent food debris accumulation. Ensure the following:”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 42
Equipment was in poor repair or not maintained
Broken equipment cannot hold temperature or be cleaned.
“pan full of Bleach/ Chlorine sanitizer that had a concentration of 200 Parts Per Million (PPM) be used to wipe down Food Contact and Non-Food Contact surfaces. Ensure that Bleach/ Chlorine sanitizer has a concentration of 50 to 100 PPM.”Inspector’s note · SA Metro Health
Food Code 4-501.116 — Warewashing Equipment, Determining Chemical Sanitizer Concentration · inspection item 29
Feb 23, 2023 98 1 finding · 1 illness risk factor
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.
“No date labels found on several prepared RTE/TCS foods in the walk in cooler. Ensure prep and discard dates are labeled on RTE/TCS foods stored over 24 hours. Management notified.”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
Jan 25, 2023 100 No violations recorded
✓ Metro Health recorded no violations at this inspection.
Aug 30, 2022 94 6 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.
“Date marking prepare on site RTE/ TCS food.(g) Ready-to-eat, time/temperature control for safety food, date marking. (6) of this subsection, refrigerated, ready-to-eat, time/temperature control for safety (TCS) food prepared and held in a food establishment for more than 24 hours shall be clearly…”Inspector’s note · SA Metro Health
Food Code 3-501.17(A) — Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking
Food was stored where it could be contaminated
Boxes on the floor, food under a leaking line, product stored in the mop area. Anything at floor level catches splash and pests.
“buckets of ranch stored on the floor within walk in cooler. Ensure the following:”Inspector’s note · SA Metro Health
Food Code 3-305.11(A)(3) — Food Storage · inspection item 37
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.
“pen containers of soda and other drinks in and around food preparation cold hold unit. Ensure that employees are not eating or drinking while preparing foods.”Inspector’s note · SA Metro Health
Food Code 2-401.11 — Eating, Drinking, or Using TOBACCO PRODUCTS · inspection item 35
Dead pests were not removed
Dead insects and rodents left in place are both a contamination source and a sign the problem is not being worked.
“dead roaches on floor behind shelves and under ware-washing machine from pest control visit from day before.”Inspector’s note · SA Metro Health
Food Code 6-501.112 — Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests · inspection item 34
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.
“Kitchen floor was soiled with food residue and flour. Ensure the following:”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 42
A Food Code requirement was not met
The inspector's own note below describes what was found.
“prepared foods in walk in cooler without 'use by' dates. A use by, sell or discard date must be labeled if food is held for more than 24hrs not to exceed 7 days. *”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.75 · inspection item 28
May 13, 2022 95 2 findings · 2 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.
“Cold hold unit maintaining temperature of at lowest 51F. Ensure that all cold hold units maintain a temperature of at most 45F.”Inspector’s note · SA Metro Health
Food Code 3-501.16(A)(2) — Time/Temperature Control for Safety Food, Hot and Cold Holding · inspection item 2
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.
“ice and sliced lemons in sink at hand washing station at bar. Ensure that following is adhered to:”Inspector’s note · SA Metro Health
Food Code 5-205.11 — Using a Handwashing Sink · inspection item 31
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.