HOPDODDY BURGER BAR

Inspected Aug 26, 2026 · San Antonio inspection · District B, Sector 14

A score of 95 is in the excellent range — typically clean operations with at most minor corrective notes.

Inspection history

San Antonio inspection · last 12

Date	Score	Inspection type	Critical	Result
2026-10-02	96 A	District B, Sector 14 · 2 findings	—	—
Observations and corrective actions 10 Observed cooking utensils stored as clean dirty with food debris. Ensure food containers are properly washed, rinsed and sanitized as per 4-601.11(A) Food-contact surfaces clean to sight and touch. 4-601.11(A) Food-contact surfaces clean to sight and touch. 36 Observed wiping cloths stored in a sanitizer bucket that was not reaching the proper chemical concentration. Ensure wiping cloths are stored properly in a bucket with proper chemical concentration (QT ammonium 200–400 ppm or Chlorine 50-100 ppm) as per 3-304.14(B)(1) Cloths in-use for wiping between uses stored. Correct By: 12/31/2026 Correct by 12/31/2026 Inspector remarks * POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS * Placards are issued to the establishment as part of the inspection process. It is VOLUNTARY to post the placards. Inspector: Shinghang Chan · Corrected on site: 1 · Repeat violations: 1
2026-08-26	95 A	District B, Sector 14 · 6 findings	—	—
Observations and corrective actions 19 Observed no air gap between the floor level drain and plumbing pipes under dishwasher machine in bar area. Ensure there is at least a 1-inch air gap between the floor level drain and plumbing pipes to act as backflow prevention as per 5-202.13 Backflow prevention, air gap. 39 Observed hand sink and three compartment sink not fully sealed to adjoining walls. Ensure to sealed equipment that are exposed to spillage or seepage to prevent moisture build up and harborage of pest as per 4-402.11(A)(3) Equipment that is fixed because it is not easily movable shall be installed so that it is sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. Correct By: 11/24/2026 Correct by 11/24/2026 39 Observed cold-hold unit sliding doors/drawers unable to close properly. Ensure equipment door is repaired for more efficient cooling as per 4-501.11 Good repair and proper adjustment.. Correct By: 11/24/2026 Correct by 11/24/2026 42 Observed gasket and door of refrigerator unit with food debris buildup. Ensure to maintain equipment and non-food contact surface cleaned on a schedule as per 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 42 Observed bottom surface of fryer units with grease build up. Ensure equipment is cleaned on a schedule that will prevent buildup as per 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Correct By: 11/24/2026 Correct by 11/24/2026 42 Observed bottom surface of toaster table with grease build up. Ensure equipment is cleaned on a schedule that will prevent buildup as per 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Correct By: 11/24/2026 Correct by 11/24/2026 Inspector remarks * POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS * Placards are issued to the establishment as part of the inspection process. It is VOLUNTARY to post the placards. ---------------------------------------------------------------------------------- *Note* Food item on cold-hold unit directly next to cooktop are held using "Time as a Public Health Control". Food items temperatures ranged from 44 - 47 F. Some food item included: Meat Patty (Raw), Chicken Blend (Raw), and Cheese. Time labels are provided. Inspector: Shinghang Chan · Corrected on site: 1 · Repeat violations: 0
2026-08-20	94 A	District B, Sector 14 · 3 findings	—	—
Observations and corrective actions 19 Observed no air gap between the floor-level drains and plumbing discharge pipes in both the kitchen and bar areas. Locations include under the dump sink, warewashing machine, ice machine, bar hand sink, and three compartment sink. Ensure there is at least a 1-inch air gap between the floor level drain and plumbing pipes to act as backflow prevention as per 5-202.13 Backflow prevention, air gap. Correct By: 08/23/2026 Correct by 08/23/2026 28 Observed TCS food items inside refrigerator and walk-in cooler units without a USE-BY date Ensure all food prepared on site is properly labeled with the USE-BY considered as DAY 1 of the 7 DAY SHELF LIFE. 34 Observed the back door of establishment damaged/not fully sealed. Ensure to repair all the damages including holes, gaps or cracks and weather stripping is applied to back and front door as per 6-202.15(D) Windows or doors protected against the entry criteria. Correct By: 11/18/2026 Correct by 11/18/2026 Inspector remarks * POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS * Placards are issued to the establishment as part of the inspection process. It is VOLUNTARY to post the placards. -------------------------------------------------------------------------------- *Reinspection* Ensure all notated violations are corrected with 10 days. A reinspection is required on 08/31/2026 or about 10 days, the fee for reinspection is $150. -------------------------------------------------------------------------------- *Note** A small section of the wall wood panel had been opened/removed at the kitchen upon arrival for inspection. Manager showed inspector a submitted work order for the repair. Inspector: Shinghang Chan · Corrected on site: 1 · Repeat violations: 0
2025-12-15	95 A	District B, Sector 14 · 2 findings	—	—
Observations and corrective actions 10 Observed food containers stored as clean dirty with food debris. Ensure food containers are properly washed, rinsed and sanitized as per 4-601.11(A) Food-contact surfaces clean to sight and touch. 31 Observed employee re-filling sanitizer bucket in hand washing sink. Ensure hand washing sinks are only used for hand washing purposes as per 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. Inspector remarks * POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS * Placards are now issued to the establishment as part of the inspection process. It is VOLUNTARY to post the placards. For any questions regarding this inspection report feel free to contact the city call center at 311. PIC signed paper copy. Inspector: Ruben Lara · Corrected on site: 2 · Repeat violations: 0
2025-09-30	95 A	District B, Sector 14 · 4 findings	—	—
Observations and corrective actions 31 Observed hand washing sink obstructed with utensil. Ensure hand washing sinks are not obstructed and are only used for hand washing purposes as per 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. 36 Observed wet wiping cloths stored on countertop. Ensure wet wiping cloths are stored inside sanitizer solution as per 4-802.11(D) Wet wiping cloths shall be laundered daily. 39 Observed food containers stacked wet. Ensure food containers are allowed to air dry as per 4-903.11(B)(1) Clean equipment and utensils shall be stored as specified under paragraph (A) of this subsection and shall be stored in a self-draining position that allows air drying. 42 Observed surfaces of equipment dirty with debris build up. Ensure equipment is cleaned on a schedule that will prevent build up as per 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Correct By: 12/29/2025 Correct by 12/29/2025 Inspector remarks * POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS * Placards are now issued to the establishment as part of the inspection process. It is VOLUNTARY to post the placards. For any questions regarding this inspection report feel free to contact the city call center at 311. PIC signed paper copy. Inspector: Ruben Lara · Corrected on site: 3 · Repeat violations: 2
2025-09-25	96 A	District B, Sector 14 · 3 findings	—	—
Observations and corrective actions 28 Observe food item inside walk in cooler with passed use by date. Ensure all food items are properly labeled and discarded when needed as per 3-501.17(A) Date marking prepare on site RTE/ TCS food. 35 Observed kitchen employee handling food items without a hair restraint. Ensure all kitchen staff handling food items are wearing a hair restraint as per 2-402.11 Hair Restraints effective. 42 Observed surfaces of fryers dirty with grease build up where noted. Ensure equipment is cleaned on a schedule that will prevent build up as per 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Correct By: 12/24/2025 Correct by 12/24/2025 Inspector remarks * POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS * Placards are now issued to the establishment as part of the inspection process. It is VOLUNTARY to post the placards. For any questions regarding this inspection report feel free to contact the city call center at 311. PIC signed paper copy. Inspector: Ruben Lara · Corrected on site: 2 · Repeat violations: 0
2025-06-23	96 A	District B, Sector 14 · 2 findings	—	—
Observations and corrective actions 10 Observed food containers stored as clean dirty with food debris. Ensure food containers are properly washed, rinsed and sanitized as per 4-601.11(A) Food-contact surfaces clean to sight and touch. 39 Observed utensils and lids stored in containers dirty with debris build up. Ensure containers used for storing clean utensils are maintained clean as per 4-903.11(A)(1) Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored in a clean, dry location. Inspector remarks * POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS * Placards are now issued to the establishment as part of the inspection process. It is VOLUNTARY to post the placards. For any questions regarding this inspection report feel free to contact the city call center at 311. PIC signed paper copy. Inspector: Ruben Lara · Corrected on site: 2 · Repeat violations: 0
2025-03-11	95 A	District B, Sector 14 · 3 findings	—	—
Observations and corrective actions 10 Observed food containers stored as clean dirty with food debris. Ensure food containers are properly washed, rinsed and sanitized as per 4-601.11(A) Food-contact surfaces clean to sight and touch. 42 Observed surfaces of equipment dirty with debris build up. Ensure equipment is cleaned on a schedule that will prevent build up as per 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Correct By: 06/09/2025 Correct by 06/09/2025 45 Observed floor areas under equipment dirty with debris build up. Ensure floor areas are cleaned on a schedule that will prevent build up as per 6-501.12 Cleaning, frequency and RESTRICTIONs.. Correct By: 06/09/2025 Correct by 06/09/2025 Inspector remarks * POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS * Placards are now issued to the establishment as part of the inspection process. It is VOLUNTARY to post the placards. For any questions regarding this inspection report feel free to contact the city call center at 311. PIC signed paper copy. Inspector: Ruben Lara · Corrected on site: 1 · Repeat violations: 0
2025-03-03	90 A	District B, Sector 14 · 6 findings	—	—
Observations and corrective actions 10 Observed food containers stored as clean dirty with food debris. Ensure food containers are properly washed, rinsed and sanitized as per 4-601.11(A) Food-contact surfaces clean to sight and touch. 22 Observed two kitchen employees handling food items without having a Food Handlers Certificate on file. Ensure all kitchen staff handling food items are Certified Food Handlers as per 228.31(d) Food Handler Training criteria. Correct By: 03/13/2025 Correct by 03/13/2025 29 Observed two cold hold units without a thermometer. Ensure all cold hold units are supplied with a thermometer as per 4-302.12(A) Food thermometers provided and accessible. 37 Observed food items inside walk in cooler and reach in freezer without a cover/wrapping. Ensure food items are protected as per 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. 39 Observed food containers stacked wet. Ensure food containers are allowed to air dry as per 4-903.11(B)(1) Clean equipment and utensils shall be stored as specified under paragraph (A) of this subsection and shall be stored in a self-draining position that allows air drying. 42 Observed surfaces of equipment dirty with debris build up. Ensure equipment is cleaned on a schedule that will prevent build up as per 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Correct By: 06/01/2025 Correct by 06/01/2025 Inspector remarks * POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS * Placards are now issued to the establishment as part of the inspection process. It is VOLUNTARY to post the placards. For any questions regarding this inspection report feel free to contact the city call center at 311. PIC signed paper copy. Inspector: Ruben Lara · Corrected on site: 4 · Repeat violations: 2
2025-01-13	98 A	District B, Sector 14 · 1 finding	—	—
Observations and corrective actions 31 Observed employee rinsing glasses in hand washing sink. Ensure hand washing sinks are only used for hand washing purposes as per 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. Inspector remarks * POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS * Placards are now issued to the establishment as part of the inspection process. It is VOLUNTARY to post the placards. For any questions regarding this inspection report feel free to contact the city call center at 311. PIC signed paper copy. Inspector: Ruben Lara · Corrected on site: 1 · Repeat violations: 1
2024-09-12	91	District B, Sector 14 · 8 findings	—	—
Observations and corrective actions 10 4-501.114(A) Chlorine sanitizing solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart. Observed chlorine was not being dispensed by the ware washing machine. see remarks. 10 4-601.11(A) Food-contact surfaces clean to sight and touch. Observed visible to sight and touch grease on cleaned dishware. Properly cleaned dishware must be clean to sight and touch. Reclean the dish ware. Correct By: 09/15/2024 Correct by 09/15/2024 21 2-102.11(B) Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an Accredited Program. Observed the CFM was not in the establishment. See remarks. Correct By: 09/22/2024 Correct by 09/22/2024 31 6-301.12 Hand drying provision. Observed limited paper towels in the hand washing sink for the bar. Provide for paper towels at all hand washing stations. Correct By: 09/22/2024 Correct by 09/22/2024 31 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. Observed the the handwashing sink at the bar was being used for storage. A hand washing sink must be used for no other purpose than handwashing. Correct By: 09/22/2024 Correct by 09/22/2024 31 5-202.12(A) Hand washing facility provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet. the foot pedal for hot water at a handwashing sink was missing. There must be hot and cold running water at a hand washing sink. The foot pedal was fixed. 34 6-501.111(D) Controlling pests. Eliminating harborage conditions. Observed conditions that could lead to the harborage of pest. See remarks. Correct By: 12/11/2024 Correct by 12/11/2024 39 4-901.11 Drying, Equipment and Utensils. Observed pans stacked wet. See remarks. Correct By: 12/11/2024 Correct by 12/11/2024 Inspector remarks Item #10 Did a quick troubleshooting of the dispensing system the container for the chlorine feed was empty. Replace the container with a full container. You have test strips, use them. This would have identified a problem to correct. Item #34 Total pest control is not a mater of spreading chemicals to kill the pest. Allowing pest to have areas where they can hide, and areas that have food for them to eat provides harborage for the breeding of pest. To break the cycle of breeding, clean behind everything, in corners, and in areas that are not frequently cleaned. Item #39 Items must be allowed to drain and to air-dry before being stacked or stored. Stacking wet items such as pans prevents them from drying and may allow an environment where microorganisms can begin to grow. Cloth drying of equipment and utensils is prohibited to prevent the possible transfer of microorganisms to equipment or utensils. Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0
2024-07-25	97	District A, Sector 4 · 2 findings	—	—
Observations and corrective actions 31 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. Observed the handwashing sink in the bar had a strainer to dump drinks. Hand washing sinks can only be used for handwashing. Correct By: 08/04/2024 Correct by 08/04/2024 39 3-304.12(C) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under §4-602.11 and §4-702.11 of this title. Observed a knife stored in an area that would be difficult to clean frequently. Store knifes on the a surface that gets cleaned and sanitized every four hours. The surface of the cutting board is good for this. Correct By: 10/23/2024 Correct by 10/23/2024 Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 2

Scoring: 90+ excellent · 80–89 needs improvement · under 80 failing. A low score will typically trigger a re-inspection within 10–30 days — that’s why some venues have multiple inspections close together. Matched to this venue by trade name and ZIP; if this is the wrong establishment, the city’s record may use a different business name.

Health

HOPDODDY BURGER BAR

Inspection history