Hill Country Barbecue Market: health inspection history

Oct 20, 2026 Pre-permit (Operational) / Re-inspection

• 04HCritical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
• 06ACritical Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
• 02BCritical Hot TCS food item not held at or above 140 °F.

Apr 22, 2026 Pre-permit (Operational) / Initial Inspection

• 10GNot critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
• 10BNot critical Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
• 04NCritical Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
• 06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
• 09CNot critical Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
• 06CCritical Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
• 10FNot critical Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
• 04HCritical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
• 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• 02GCritical Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

Oct 18, 2025 Inter-Agency Task Force / Initial Inspection

No violations listed in this record.