LAIKA CHEESECAKE

11881 BANDERA RD, TX 78023 · facility #4288337

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Latest

Best ever

100

Worst ever

Avg score

97.5

Inspections

Source: BoozeReports.com provides Texas bar, restaurant, and alcohol-permit intelligence — including mixed beverage sales, license details, compliance signals, violations, ownership, and estimated business value. This page covers LAIKA CHEESECAKE health-inspection history: LAIKA CHEESECAKE at 11881 BANDERA RD, San Antonio — full Texas health-inspection score history with dates, inspection types, and trend. Sourced from local health-department records and refreshed weekly.

Score history

Inspection date	Score	Inspection type
Jun 26, 2026	99	District A, Sector 7 · 1 finding
Observations and corrective actions 39 3-304.12(E) 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 Observed the ice scoop handle laying on the ice in the ice machine bin. THE SCOOP HANDLE MUST BE OUT OF THE ICE DURING STORAGE, OR KEPT ON A CLEAN PROTECTED SURFACE. Correct By: 09/24/2026 3-304.12(E) · Correct by 09/24/2026 Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0
Jun 23, 2026	93	District A, Sector 7 · 4 findings
Observations and corrective actions 2 3-501.16(A)(2) Cold Hold (41°F or below). Observed a refrigeration unit not maintaining TCS foods at or below 41 degrees F. SEE REMARKS. Correct By: 06/26/2026 3-501.16(A)(2) · Correct by 06/26/2026 31 6-301.12 Hand drying provision. Observed there were no paper towels at the manually operated hand washing sink. PAPER TOWELS ARE REQUIRED AT MANUALLY OPERATED HAND WASHING SINKS TO DRY HANDS AND KEEP THE EMPLOYEE FROM RECONTAMINATING HANDS WHEN TURNING OFF THE FAUCET. Correct By: 07/03/2026 6-301.12 · Correct by 07/03/2026 39 4-501.11 Good repair and proper adjustment. Observed a refrigeration unit operating at 58 degrees F. This unit must be repaired or adjusted to maintain food at a temperature at or below 41 degrees F Correct By: 09/21/2026 4-501.11 · Correct by 09/21/2026 45 7-209.11 Other Personal Care Items, Storage. Observed an employee backpack in with the flour. PERSONAL BACKPACKS CAN HAVE MEDICATIONS OR CHEMICALS THAT MUST NOT BE STORED WITH FOOD, FOOD SERVICE ITEMS, OR SINGLE USE/SERVICE FOOD ITEMS. Correct By: 09/21/2026 7-209.11 · Correct by 09/21/2026 Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0
Jan 12, 2026	97	District A, Sector 7 · 1 finding
Observations and corrective actions 10 4-601.11(A) Food-contact surfaces clean to sight and touch. Observed a black buildup of dirt on the ice dispensing bin at the bar. FOOD (ICE FOR DRINKS) MUST ONLY CONTACT SURFACES CLEAN TO SIGHT AN TOUCH. CLEAN THE ICE BIN TO REMOVE ANY DIRT AND DEBRIS. Correct By: 01/15/2026 4-601.11(A) · Correct by 01/15/2026 Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0
Dec 05, 2025	96	District A, Sector 7 · 2 findings
Observations and corrective actions 3 3-501.16(A)(1) Hot Hold (135°F or higher). Observed sausage and cheese kolache at 124 to 127 in the top hot hold unit. SEE REMARKS. Correct By: 12/08/2025 3-501.16(A)(1) · Correct by 12/08/2025 45 7-209.11 Other Personal Care Items, Storage. Observed a backpack stored in with food. STORE PERSONAL CARE ITEMS AWAY FROM AND IN A SECURE LOACTION. Correct By: 03/05/2026 7-209.11 · Correct by 03/05/2026 Inspector remarks Item #3 TCS foods must be maintained at a temperature above 135 degrees F. Discarded 10 sausage and cheese Kolache. Adjust the unit to maintain the food at or above 135 Degrees F. A QR code card was left with the establishment to aid in filling out the required permit application information. Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0
Dec 05, 2025	100	District A, Sector 7
Inspector remarks A QR card was given to the establishment to aid in filling out the permit application. Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0
Jul 10, 2025	98	District A, Sector 7 · 1 finding
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 a container of quaternary ammonia in the hand washing sink. HANDWASHING SINKS ARE TO BE USED FOR HANDWASHING ONLY. Correct By: 07/20/2025 5-205.11 · Correct by 07/20/2025 Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0
Jul 01, 2025	100	District A, Sector 7
Inspector remarks * DV signage missing in the males restroom. Handed out another. Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0
Dec 05, 2024	98	District A, Sector 7 · 1 finding
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 was being used as a cutting board and food prep area. Hand washing sinks are to be used for no other purpose than hand washing. Correct By: 12/15/2024 5-205.11 · Correct by 12/15/2024 Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0
Dec 04, 2024	96	District A, Sector 7 · 2 findings
Observations and corrective actions 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 there was no CFM in the establishment. See remarks. Correct By: 12/14/2024 2-102.11(B) · Correct by 12/14/2024 22 228.31(d) Food Handler Training criteria. Observed a food handler training certificate for all employees with more than 30 days training could not be verified. see remarks. Correct By: 12/14/2024 · Correct by 12/14/2024 Inspector remarks Item #21 In section 13-112, the city amends the state code by requiring a CFM be in the establishment every shift of 12 or fewer hours. Have one person on each shift with a CFM certificate. The certificate of any training must be available for review in the establishment. A person was asked if one of the certificate's posted was available in the establishment. Was notified the persons on the certificate's were not in the establishment. There must be one individual in the establishment that has a CFM certificate. Item #22 Three individuals were in the establishment working. It was established that non of them were had a certified food manager certificate, one was working less than 30 days with the company, and one could not produce a certified food handler certificate. This individual must obtain his certificate and it must be on hand to for review. Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0
May 20, 2024	97 A	District A, Sector 2 · 2 findings
Observations and corrective actions 28 ENSURE TO PROVIDE PROPER DATE LABELING FOR COMMERCIALLY PACKAGED, REFRIGERATED DELI MEATS WHENEVER ORIGINAL PACKAGE IS OPENED BY ONE OF THE FOLLOWING MEANS: 1.) PROVIDE A USE BY/DISCARD BY DATE FOR PREPARED/COMMERCIALLY PREPARED, REFRIGERATED, POTENTIALLY HAZARDOUS FOOD ITEMS KEPT LONGER THAN 24 HOURS AT FACILITY. 2.) MARKING THE DATE OR DAY OF PREPARATION, WITH A PROCEDURE TO DISCARD THE FOOD ON OR BEFORE THE LAST DAY BY WHICH THE FOOD MUST BE CONSUMED ON THE PREMISES, SOLD, OR DISCARDED 3.) MARK CONTAINERS HOLDING THESE SPECIFIC PREPARED/COMMERCIALLY PREPARED, REFRIGERATED POTENTIALLY HAZARDOUS FOODS USING DAYS OF THE WEEK, CALENDAR DATES, OR USING COLOR CODED MARKS; 3-501.17(B) Date marking commercially prepared RTE/ TCS food. 3-501.17(B) 47 ESTABLISHMENT MUST MAKE SURE THAT THEY CAN SHOW PHYSICAL PROOF OF ALL FOOD HANDLER CERTIFICATES DURING AN INSPECTION; 228.31(e) The food establishment shall maintain on premises a certificate of completion of the food handler training course for each food employee. Correct By: 08/18/2024 · Correct by 08/18/2024 Inspector remarks COURTESY: ENSURE TO TAKE DOWN OLD/EXPIRED FOOD HANDLER CERTIFICATES POSTED ON THE SIDE OF THE REACH IN COOLER. COURTESY: SEAL SMALL OPENINGS IN THE CEILING AROUND PIPES(ABOVE MOPSINK AREA); CONTINUE CLEANING CEILING TILES THAT ARE DINGY/YELLOWISH; IF EFFECTIVE CLEANING CAN NO LONGER BE PERFORMED, THEN CEILING TILES SHOULD BE REPLACED. ***ALL EMPLOYEES MUST BE FOOD HANDLER CERTIFIED IF HANDLING FOOD AS OF OCTOBER 1ST 2016. FOOD MANAGER CERTIFICATES NO LONGER NEED TO BE CERTIFIED WITH THE CITY OF SAN ANTONIO EFFECTIVE 1 SEPTEMBER 2023. CERTIFIED FOOD PROTECTION MANAGER AND FOOD HANDLER REQUIREMENTS: (A) AT LEAST ONE EMPLOYEE THAT HAS SUPERVISORY AND MANAGEMENT RESPONSIBILITY AND THE AUTHORITY TO DIRECT AND CONTROL FOOD PREPARATION AND SERVICE SHALL BE A CERTIFIED FOOD PROTECTION MANAGER WHO HAS SHOWN PROFICIENCY OF REQUIRED INFORMATION THROUGH PASSING A TEST THAT IS PART OF AN ACCREDITED PROGRAM PER SHIFT. (B) THE ORIGINAL FOOD MANAGER CERTIFICATE SHALL BE POSTED IN A LOCATION IN THE FOOD ESTABLISHMENT THAT IS CONSPICUOUS TO CONSUMERS. IF YOU HAVE ANY QUESTIONS REGARDING THE REPORT OR ANY OTHER ISSUES PLEASE CONTACT 311.* PER CITY REGULATION, ANY ESTABLISHMENT THAT RECEIVES A CRITICAL VIOLATION ON THEIR ROUTINE FOOD ESTABLISHMENT INSPECTION WILL BE ASSESSED A RE-INSPECTION FEE BASED ON THE TABLE BELOW: 1ST RE-INSPECTION $103, 2ND RE-INSPECTION $118.45, 3RD RE-INSPECTION $128.75 AND 4TH RE-INSPECTION $154.50. YOU MAY WISH TO CORRECT ALL VIOLATIONS BY THE FIRST RE-INSPECTION TO AVOID FURTHER CHARGES.* PLEASE SIGN PAPER COPY AND POST***ENSURE BOTH PAGES OF THIS REPORT ARE DISPLAYED IN VIEW OF THE PUBLIC. LETTER GRADE PLACARDS ARE OPTIONAL FOR DISPLAY. LINK TO THE CERTIFIED FOOD HANDLER/FOOD MANAGER TRAINING. WWW.SANANTONIO.GOV/HEALTH/FOODLICENSING/FOODSAFETY/TRAINING We now have an online payment option for licenses without late fees. You will need your invoice number and account number for the site below: Online payment https://activepay.sanantonio.gov/POSWeb/positemdetails.aspx?positemkey=30 (You will need your customer & invoice number) Finance Phone Numbers(to pay by credit/debit card over the phone) 210-207-8667 210-207-8690 Inspector: Sean Gilbert · Corrected on site: 1 · Repeat violations: 0
Nov 16, 2023	97 A	District A, Sector 2 · 2 findings
Observations and corrective actions 31 PROVIDE PAPER TOWELS FOR THE HANDWASHING SINK; 6-301.12 Hand drying provision.. 6-301.12 47 FACILITY WILL NEED TO ENSURE THAT ALL EMPLOYEE FOOD HANDLER CERTIFICATES CAN BE VALIDATED DURING AN INSPECTION; 228.31(e) The food establishment shall maintain on premises a certificate of completion of the food handler training course for each food employee. Correct By: 02/14/2024 · Correct by 02/14/2024 Inspector remarks ***ALL EMPLOYEES MUST BE FOOD HANDLER CERTIFIED IF HANDLING FOOD AS OF OCTOBER 1ST 2016. FOOD MANAGER CERTIFICATES NO LONGER NEED TO BE CERTIFIED WITH THE CITY OF SAN ANTONIO EFFECTIVE 1 SEPTEMBER 2023. CERTIFIED FOOD PROTECTION MANAGER AND FOOD HANDLER REQUIREMENTS: (A) AT LEAST ONE EMPLOYEE THAT HAS SUPERVISORY AND MANAGEMENT RESPONSIBILITY AND THE AUTHORITY TO DIRECT AND CONTROL FOOD PREPARATION AND SERVICE SHALL BE A CERTIFIED FOOD PROTECTION MANAGER WHO HAS SHOWN PROFICIENCY OF REQUIRED INFORMATION THROUGH PASSING A TEST THAT IS PART OF AN ACCREDITED PROGRAM PER SHIFT. (B) THE ORIGINAL FOOD MANAGER CERTIFICATE SHALL BE POSTED IN A LOCATION IN THE FOOD ESTABLISHMENT THAT IS CONSPICUOUS TO CONSUMERS. *IF YOU HAVE ANY QUESTIONS REGARDING THE REPORT OR ANY OTHER ISSUES PLEASE CONTACT 311.* PER CITY REGULATION, ANY ESTABLISHMENT THAT RECEIVES A CRITICAL VIOLATION ON THEIR ROUTINE FOOD ESTABLISHMENT INSPECTION WILL BE ASSESSED A RE-INSPECTION FEE BASED ON THE TABLE BELOW: 1ST RE-INSPECTION $103, 2ND RE-INSPECTION $118.45, 3RD RE-INSPECTION $128.75 AND 4TH RE-INSPECTION $154.50. YOU MAY WISH TO CORRECT ALL VIOLATIONS BY THE FIRST RE-INSPECTION TO AVOID FURTHER CHARGES.* PLEASE SIGN PAPER COPY AND POST***ENSURE BOTH PAGES OF THIS REPORT ARE DISPLAYED IN VIEW OF THE PUBLIC. LETTER GRADE PLACARDS ARE OPTIONAL FOR DISPLAY. LINK TO THE CERTIFIED FOOD HANDLER/FOOD MANAGER TRAINING. WWW.SANANTONIO.GOV/HEALTH/FOODLICENSING/FOODSAFETY/TRAINING We now have an online payment option for licenses without late fees. You will need your invoice number and account number for the site below: Online payment https://activepay.sanantonio.gov/POSWeb/positemdetails.aspx?positemkey=30 (You will need your customer & invoice number) Finance Phone Numbers(to pay by credit/debit card over the phone) 210-207-8667 210-207-8690 Inspector: Sean Gilbert · Corrected on site: 1 · Repeat violations: 0
May 03, 2023	97 A	District A, Sector 2 · 2 findings
Observations and corrective actions 31 PROVIDE PAPER TOWELS AT THE HANDWASHING SINK; 6-301.12 Hand drying provision.. 6-301.12 46 CHECK ON CLOG COMING FROM THE HANDWASHING SINK TO ENSURE WATER IS DRAINING PROPERLY AND NOT FILLING UP TOO FAST DURING THE TIMES HANDWASHING IS BEING DONE; 5-205.15(B) A plumbing system shall be maintained in good repair. Correct By: 08/01/2023 5-205.15(B) · Correct by 08/01/2023 Inspector remarks *MAKE SURE TO KEEP ALL FOOD HANDLER CERTIFICATES PHYSICALLY AT THE FACILITY SO THAT ALL FOOD HANDLER CERTIFICATES CAN BE VALIDATED DURING AN INSPECTION. DIGITAL SIGNATURE UNABLE TO BE OBTAINED; HOWEVER, PERSON IN CHARGE ACCEPTS THIS REPORT. **ALL EMPLOYEES MUST BE FOOD HANDLER CERTIFIED IF HANDLING FOOD AS OF OCTOBER 1ST 2016. IF NOT WITH AN ANSI (AMERICAN NATIONAL STANDARDS INSTITUTE) OR TXDSHS APPROVED COURSE, YOU WILL NEED TO GO TO 1901 S ALAMO ST. AND OBTAIN ENDORSEMENT FROM THE CITY. *ALL FOOD MANAGER CERTIFIED EMPLOYEES MUST BE CERTIFIED WITH THE CITY OF SAN ANTONIO. THIS CERTIFICATION CAN BE OBTAINED BY TAKING THE FOOD MANAGER CERTIFICATE AND IDENTIFICATION TO 1901 S ALAMO TO THE HEALTH DESK AND PAY APPLICABLE FEES($15.45 FOR EACH CERTIFICATE). CERTIFIED FOOD PROTECTION MANAGER AND FOOD HANDLER REQUIREMENTS: (A) AT LEAST ONE EMPLOYEE THAT HAS SUPERVISORY AND MANAGEMENT RESPONSIBILITY AND THE AUTHORITY TO DIRECT AND CONTROL FOOD PREPARATION AND SERVICE SHALL BE A CERTIFIED FOOD PROTECTION MANAGER WHO HAS SHOWN PROFICIENCY OF REQUIRED INFORMATION THROUGH PASSING A TEST THAT IS PART OF AN ACCREDITED PROGRAM PER SHIFT. (B) THE ORIGINAL FOOD MANAGER CERTIFICATE SHALL BE POSTED IN A LOCATION IN THE FOOD ESTABLISHMENT THAT IS CONSPICUOUS TO CONSUMERS. IF YOU HAVE ANY QUESTIONS REGARDING THE REPORT OR ANY OTHER ISSUES PLEASE CONTACT 311.* PER CITY REGULATION, ANY ESTABLISHMENT THAT RECEIVES A CRITICAL VIOLATION ON THEIR ROUTINE FOOD ESTABLISHMENT INSPECTION WILL BE ASSESSED A RE-INSPECTION FEE BASED ON THE TABLE BELOW: 1ST RE-INSPECTION $103, 2ND RE-INSPECTION $118.45, 3RD RE-INSPECTION $128.75 AND 4TH RE-INSPECTION $154.50. YOU MAY WISH TO CORRECT ALL VIOLATIONS BY THE FIRST RE-INSPECTION TO AVOID FURTHER CHARGES.* PLEASE SIGN PAPER COPY AND POST***ENSURE BOTH PAGES OF THIS REPORT ARE DISPLAYED IN VIEW OF THE PUBLIC. LETTER GRADE PLACARDS ARE OPTIONAL FOR DISPLAY. LINK TO THE CERTIFIED FOOD HANDLER/FOOD MANAGER TRAINING. WWW.SANANTONIO.GOV/HEALTH/FOODLICENSING/FOODSAFETY/TRAINING Inspector: Sean Gilbert · Corrected on site: 1 · Repeat violations: 0
Jan 04, 2023	100 A	District A, Sector 2
Inspector remarks *DIGITAL SIGNATURE UNABLE TO BE OBTAINED; HOWEVER, PERSON IN CHARGE ACCEPTS THIS REPORT. *NO VIOLATIONS SEEN Inspector: Sean Gilbert · Corrected on site: 0 · Repeat violations: 0

Score grading: 90+ excellent, 80–89 needs improvement, under 80 failing. Inspection types include routine, re-inspection (a re-visit after a low score), and pre-opening inspections. Inspectors check temperature controls, hand-washing, surface sanitation, employee health, food protection from contamination, and proper handling of leftovers. A low score will typically trigger a re-inspection within 10–30 days.