Southerleigh Fine Food & Brewery
136 GRAYSON ST E, San Antonio, 78215
Area: Downtown North / Pearl
· Metro Health licence 647759
Strong record
rank 4 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
96/100 on Jul 14, 2026 (23 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.
Jul 14, 2026 96 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.
“multiple food containers without date markings labeled. All prepared foods are required to by labeled with prep date plus discard date. The 'use by' date that is 7 days from date of preparation.”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
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 debris in cold hold gaskets. Ensure to clean on a schedule that prevents build up.”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.
“water pooling on the floor by the ice machine. Per chef, water is coming from leak at ice machine. Ensure to clean area.”Inspector’s note · SA Metro Health
Food Code 6-501.12 — Cleaning, Frequency and Restrictions · inspection item 45
Dec 4, 2025 87 11 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.
“containers of seafood uncovered in walk-in cooler. Ensure all food items are properly protected to prevent cross contamination.”Inspector’s note · SA Metro Health
Food Code 3-302.11(A)(4) — Packaged and Unpackaged Food - Separation, Packaging, and Segregation · inspection item 37
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.
“unlabeled containers of food. Ensure all food items are labeled with its name to be easily identified.”Inspector’s note · SA Metro Health
Food Code 3-302.12 — Food Storage Containers, Identified with Common Name of Food · inspection item 41
Staff wore jewellery on hands or arms while preparing food
Rings and watches trap moisture and food debris that handwashing cannot reach, and can drop into food.
“employee wearing a watch while handling food. Remove watches or bracelets when handling food to prevent cross contamination.”Inspector’s note · SA Metro Health
Food Code 2-303.11 — Prohibition · inspection item 35
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 residue on cleaned lids. Ensure to all dishes and equipment thoroughly,”Inspector’s note · SA Metro Health
Food Code 4-601.11(A) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 10
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.
“shelving in walk-in cooler covered in food residue. Ensure to clean more frequently to prevent build-up.”Inspector’s note · SA Metro Health
Food Code 4-602.13 — Nonfood-Contact Surfaces · inspection item 42
Sewage or waste water was not conveyed away properly
Waste water on the floor of a food establishment is the most serious plumbing finding there is.
“leak beneath the sink across the ice machine. Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of pumps, pipes, hoses, and connections that are constructed, maintained.”Inspector’s note · SA Metro Health
Food Code 5-402.13 — Conveying Sewage · inspection item 20
A non-food surface was made of unsuitable material
Bare wood, rusting metal and raw plywood absorb moisture and cannot be cleaned.
“rusted shelving unit at the dish washing area. Shelving must be a corrosion-resistant material. Replace it with corrosion-resistant materials like stainless steel, coated wire shelving, polypropylene shelves, etc.”Inspector’s note · SA Metro Health
Food Code 4-101.19 — Nonfood-Contact Surfaces · inspection item 42
A food-contact surface was cracked, pitted or not smooth
Cracks and scores hold food debris that no amount of scrubbing reaches.
“mold-like residue on the interior of the ice machine. Ensure to clean regularly.”Inspector’s note · SA Metro Health
Food Code 4-202.11 — Food-Contact Surfaces · inspection item 32
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.
“carboard pieces used in place of ceiling tiles. All ceiling materials must be nonabsorbent. Establishment is pending proper ceiling tiles to be installed.”Inspector’s note · SA Metro Health
Food Code 6-101.11(A)(3) — Surface Characteristics · inspection item 45
A Texas mobile unit servicing requirement was not met
Texas rule 25 TAC §228.222 — mobile units must report to an approved servicing area on a set schedule.
“a minor puddle of water pooling at a floor drain. Water must drain easily. Ensure the floor remains clear of standing water until issue is identified and solved.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.222 · inspection item 45
A Food Code requirement was not met
The inspector's own note below describes what was found.
“torn gaskets on cold hold units. Damaged gaskets can lead to temperature fluctuations and contamination risks due to condensation or mold-like growth. Ensure to repair gaskets and maintain equipment in good repair.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.223 · inspection item 32
Jul 8, 2025 98 1 finding
A Food Code requirement was not met
The inspector's own note below describes what was found.
“black residue inside of the ice machine in kitchen and the machine in the bar. Ensure to clean more frequently.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.224 · inspection item 32
Feb 10, 2025 93 4 findings · 3 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.
“chicken, fish, and other sides in cold hold unit on the prep line read at a temperature of 51°F. Food items had been there since last night. Food was voluntarily discarded.”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
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.
“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 food shall be consumed seven calendar days or…”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
Wiping cloths were left out instead of kept in sanitizer
A damp rag on the counter is the most effective bacteria-spreading tool in a kitchen. Between uses it belongs in a bucket of sanitizer at the right strength.
“wiping cloths placed on prep tables and on cutting boards. Ensure that cloths are stored away from food handling”Inspector’s note · SA Metro Health
Food Code 3-304.14(B)(1) — Wiping Cloths, Use Limitation · inspection item 36
An outer door, window or gap was not sealed against pests
A propped back door or a gap under a door is the single most common way roaches, flies and rodents get in.
“the bottom of the rear door was not tightly fitted to the floor. Ensure openings are protected”Inspector’s note · SA Metro Health
Food Code 6-202.15(A) — Outer Openings, Protected · inspection item 34
May 9, 2024 96 3 findings · 1 illness risk factor
A hand sink did not deliver warm water, or was installed wrong
Handwashing requires water at 100°F for long enough to work. Cold-only sinks cut the wash short.
“Hot water at handwashing sink at outdoor bar not reaching 100F. Corrective action: Close outdoor bar for service.”Inspector’s note · SA Metro Health
Food Code 5-202.12(A) — Handwashing Sink, Installation · inspection item 31
An outer door, window or gap was not sealed against pests
A propped back door or a gap under a door is the single most common way roaches, flies and rodents get in.
“Bottom of rear door not tightly fitted to floor.”Inspector’s note · SA Metro Health
Food Code 6-202.15(A) — Outer Openings, Protected · 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.
“drain pipe from ceiling draining into cup in kitchen. Ensure that pipe is properly plumbed.”Inspector’s note · SA Metro Health
Food Code 6-501.11 — Repairing · inspection item 45
Nov 29, 2023 99 1 finding
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.
“drain pipe from ceiling draining into cup in kitchen. Ensure that pipe is properly plumbed.”Inspector’s note · SA Metro Health
Food Code 6-501.11 — Repairing · inspection item 45
Jul 17, 2023 99 1 finding · 1 illness risk factor
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 items in reach-in drawer coolers that were not covered with a lid or plastic wrap.”Inspector’s note · SA Metro Health
Food Code 3-302.11(A)(4) — Packaged and Unpackaged Food - Separation, Packaging, and Segregation · inspection item 37
Mar 23, 2023 97 2 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.
“Ensure that all food items stored longer that 24 hours are labeled with a 'use by' date that is 7 days from date of preparation.”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
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.
“scoop, used in a bins of flour and sugar, with its handle buried in the food items. Ensure the following:”Inspector’s note · SA Metro Health
Food Code 3-304.12(B) — In-Use Utensils, Between-Use Storage · inspection item 39
Nov 23, 2022 93 3 findings · 2 illness risk factors
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.
“Cold hold unit preparation table not maintaining food items at 41F. Ensure food items are set in ice so that food items are maintained at 41F.”Inspector’s note · SA Metro Health
Food Code 4-301.11 — Cooling, Heating, and Holding Capacities · inspection item 27
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 chicken stored directly on top of raw chicken in reach-in cold hold unit.”Inspector’s note · SA Metro Health
Food Code 3-302.11(A)(1) — Packaged and Unpackaged Food - Separation, Packaging, and Segregation · inspection item 9
Equipment or a utensil did not meet design or material standards
Surfaces that cannot be cleaned properly can never be made safe.
“Ware washing machine has warning message stating that the sanitizer deliver detector is not working. Ensure the following:”Inspector’s note · SA Metro Health
Food Code 4-204.117(B) — Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers · inspection item 33
Mar 3, 2022 90 5 findings · 3 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.
“Prepared food in cold-hold unit was above 41F degree. Food must be kept below 41F. Corrective actions: Internal thermostat for unit was adjusted. It is recommended to keep units between 36-38F to account for temperature increases when doors are opened.”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
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.
“staff not washing hands before donning a new pair of gloves.”Inspector’s note · SA Metro Health
Food Code 2-301.14 — When to Wash · inspection item 14
A hand sink did not deliver warm water, or was installed wrong
Handwashing requires water at 100°F for long enough to work. Cold-only sinks cut the wash short.
“Cold water valve not operating at start of inspection. Sink serviced and hot and cold water available at end of inspection.”Inspector’s note · SA Metro Health
Food Code 5-202.12(A) — Handwashing Sink, Installation · inspection item 31
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.
“leak in plumbing near dishwashing area. Work order submitted.”Inspector’s note · SA Metro Health
Food Code 5-205.15(B) — System Maintained in Good Repair · inspection item 46
Equipment was broken or out of adjustment
Torn gaskets, failing seals, doors that do not close. Most cooler temperature failures start here.
“Ensure to clean and repair all door gaskets on refrigeration units. All door should be self close on their own.”Inspector’s note · SA Metro Health
Food Code 4-501.11 — Good Repair and Proper Adjustment · inspection item 39
Oct 5, 2021 93 5 findings
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Ensure that thermometers are provided for all refrigerated equipment. *”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.108 · inspection item 29
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Hand-sink in kitchen unable to reach 100F at time of inspection. Hand-sink in back prep area did not have functioning cold water valve. *”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.146 · inspection item 31
A Food Code requirement was not met
The inspector's own note below describes what was found.
“food discarded in handwashing sink in back end of kitchen. Ensure that designated sinks are exclusively used for employee handwashing. *”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.149 · inspection item 31
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Ensure that proper lighting is provided for walk-in cooler. §”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.177 · inspection item 43
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Use By dates not provided on prepared food in refrigerator. Ensure that all prepared food is labeled with a Prepared By and Use By date. The ready-to-eat TCS food, if held at 41°F, can only be held for a maximum of 7 days, with day of preparation being day 1. *”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.75 · inspection item 28
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.