Oyster Safety & San Antonio Health Code Compliance

San Antonio Temperature & Cold Chain Requirements

Oysters must be stored at 41°F (5°C) or below in refrigerated units monitored regularly by staff. The City of San Antonio Health Department requires establishments to maintain daily temperature logs, with inspectors verifying compliance during routine visits. Raw oysters intended for raw consumption must come from certified sources and be kept separate from cooked items to prevent cross-contamination. Hot-held oyster dishes must reach an internal temperature of 145°F (63°C) and be maintained above 135°F (57°C) during service. Frozen oysters must stay at 0°F (-18°C) or below and cannot be refrozen once thawed.

Sourcing, Tagging & Documentation Rules

All oysters sold in San Antonio must come from suppliers with FDA approval and proper interstate shellfish certification. Establishments must keep shellfish tags or documentation showing the harvest date, harvester name, and water source for at least 90 days—this is critical during recall investigations led by the FDA and Texas Parks and Wildlife Department. The City of San Antonio Health Department conducts supplier audits and requires food service managers to verify that oyster sources meet Gulf Coast or Atlantic Coast harvesting standards. Reject any oysters without proper documentation or those from non-approved waters, as serving them violates both local ordinances and federal law.

San Antonio Inspection Focus Areas for Oyster Operations

Health inspectors in San Antonio prioritize oyster-specific violations including improper temperature storage, missing or illegible shellfish tags, and unsafe handling practices during shucking or preparation. They verify that food handlers have completed Texas Food Handler Certification and understand oyster safety protocols. Cross-contamination risks—such as raw oysters stored above ready-to-eat foods—result in critical violations and potential closure. Inspectors also check for proper employee hygiene, especially handwashing after handling raw shellfish, and assess whether establishments have written Hazard Analysis plans identifying oyster safety controls. Documentation gaps, expired items, and unapproved sourcing trigger repeat violations and escalated enforcement.

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