CHEDDARS CASUAL CAFE

7403 LOOP 410 NW, TX 78251 · facility #4294994

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Latest

Best ever

100

Worst ever

Avg score

94.1

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 CHEDDARS CASUAL CAFE health-inspection history: CHEDDARS CASUAL CAFE at 7403 LOOP 410 NW, 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
Mar 06, 2026	90 A	District D, Sector 28 · 4 findings
Observations and corrective actions 9 Observed raw Pork Chops stored behind whole-muscle steak (horizontally) in the cold hold unit below the grill station. The inspector reminded the Certified Food Manager (CFM) that the pork should be closest to the cook, NOT the whole muscle steaks, to reduce the risk of cross-contamination (pork blood/ juices shall not spill over the steaks). Ensure that raw eggs, raw meats, and raw poultry are stored below Ready to Eat (RTE) food, prepackaged dairy products, and whole produce. Ensure the correct order for raw meats to reduce the risk of cross-contamination. If space is limited within the cold hold unit, then the raw meat may be stored alongside another raw meat if both are separated in their own pans/ containers, and each have a form of cover, lid, or plastic wrapping. There should be adequate space between the two pans/ containers. The CFM moved the pork closer toward them, and the raw steak behind it. Ensure the following: 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. 3-302.11(A)(2) 10 Observed two metal pans/ inserts on the clean dish rack that had some leftover food stains on the inside food-contact surfaces. Ensure that all food-contact surfaces are clean to sight and touch. Leftover food debris, unidentifiable substances, and bacteria can contaminate the next food or beverage the food-contact dish or utensil encounters. If food debris is still seen after being sanitized, then the dishwasher MUST Wash, Rinse, and Sanitize the dish again. The kitchen staff should soak the dishes and utensils in hot soapy water that has temperatures above 110 degrees Fahrenheit (F) (helps remove the heavy grease, oils, and any leftover food debris with ease). The CFM took each of the dirty pans/ inserts back to the dish washing machine to have them Washed and Rinsed at high sanitization temperatures (180 F). Ensure the following: 4-601.11(A) Food-contact surfaces clean to sight and touch. 4-601.11(A) 28 Observed raw Shrimp with preparation and Use By dates of 03/03/2026 to 03/05/2026. The inspector gave the CFM the opportunity to update the Use By date to 03/09/26 since they technically have seven days to use TCS food. Ensure that any Time/ Temperature Control for Safety (TCS) food or beverages, such as cut/ sliced vegetables or fruits, opened containers/ packages of TCS food such as Dairy, and any TCS food that has been cooled down, stored within the establishment are given a preparation date and a Use-By date. The Use-By date has up to twenty-four (24) hours to be labeled on the container from the time it is placed inside a cold hold unit. The TCS food item or beverage MUST be discarded after seven days at the end of the shift (7 days: day of preparation and six days after that). Ensure that the dates are correct. The CFM placed an updated Use By date for the metal insert of raw shrimp. Ensure the following: 3-501.17(A) Date marking prepare on site RTE/ TCS food. 3-501.17(A) 29 Observed that the thermometers of the dish washing machine were NOT reading the Wash and Rinse temperatures accurately (the arrow would NOT move). Probe thermometers cannot be used since they shall not accurately record the highest temperature of the Rinse cycle. The establishment should either replace the physical thermometers of the dish washing machine, purchase Thermal testing strips that change color when temperatures of 180 degrees Fahrenheit (F) or higher are reached, or use a black puck thermometer that records the temperature each time it goes through the dish washing machine. Ensure that the correct hot water sanitization temperatures are reached for both Wash and Rinse cycle of dishwashing machines. The Rinse cycle should reach a MINIMUM of 180 F but should NOT reach higher than 194 F (water become vapor and shall NOT effectively sanitize the food-contact surfaces of dishes and utensils). Ensure the following: 4-204.115(A) Ware washing machine shall be equipped with a temperature measuring device that indicates the temperature of the water in each wash and rinse tank. Correct By: 03/16/2026 Continued on next page Retail Food Establishment Inspection Report Establishment Name: TOTAL SCORE CHEDDARS CASUAL CAFE 90 Physical Address: 7403 LOOP 410 NW City/State: San Antonio / TX Placard Issued: Yes License/Permit # 9866 Letter Grade Issued: A 4-204.115(A) · Correct by 03/16/2026 Inspector remarks * REMARKS * * Continue to ensure that all kitchen and bathroom plumbing (below handwash sinks and three-compartment sinks) are free of leaks, in good repair, and conveying all sewage/ wastewater in a timely manner. * ** Ensure that the maintenance order to install the durable door sweep below the kitchen exit door is completed by the NEXT routine food establishment inspection. Currently, there is daylight that shines through the bottom of the kitchen exit door on the right side. The establishment does have the door sweep on site but are waiting for the maintenance worker to install it correctly. All exits and entrances MUST be self-closing and tight-fitting to prevent insects and pests from entering the establishment (no daylight should shine/ peer through the doorframe or through the door). This shall reduce the points of entry for pests. * * Please go online and download and print out the new Food Allergen poster REQUIRED by the Texas Department of State Health Services (DSHS). Every food service establishment must post a food allergy awareness poster in an area of the establishment that is regularly accessible to the establishment’s food service employees. The poster must include information about: Risks of an allergic reaction to a food allergen Symptoms of an allergic reaction A list of major food allergens, as determined by the FDA, and Appropriate responses for assisting an individual who is having an allergic reaction. Establishments MUST comply by September 01, 2024. * * Please purchase a "No Vaping" signage for the front door of the establishment. A City Ordinance has gone into effect at the beginning of January 2025 that requires all Food and Beverage establishment to have the signage posted. * Inspector: Marco Ramirez · Corrected on site: 3 · Repeat violations: 0
Sep 22, 2025	95 A	District D, Sector 28 · 3 findings
Observations and corrective actions 19 Observed a PVC pipe below the hose sprayer station in the dish washing area that did not have an air gap above the kitchen floor. Observed that one copper pipe, one clear hose, and one narrow black hose in the floor drain of the bar area. These pipes and hoses MUST be cut, raised, and adjusted so that they maintain a one-inch air gap above the establishment floors. Ensure that all kitchen plumbing maintains an air gap of at least one inch (1”) above the kitchen floor of the establishment or above a raised funnel drain. If the diameter of the pipe is larger than one inch, then the air gap is double the diameter (example: A kitchen pipe that has a diameter of two inches NEEDS an air gap of at least four inches above the kitchen floor). This shall prevent contamination of the plumbing lines in the event of a sewage backflow. This rule applies to restaurant grade hoses or plumbing that comes from appliances such as ice machines and cold holds. The pipes can be cut at an angle to ensure that the discarded water still flows into the floor drain. The establishment should consider using brackets or pipe holders to elevate these pipes and hoses. Ensure the following: 5-202.13 Backflow prevention, air gap. Correct By: 09/25/2025 5-202.13 · Correct by 09/25/2025 34 Observed live gnats in the dry storage area. Ensure that employees are practicing sanitary cleaning procedures to prevent pest harborage conditions. Ensure that all pest control logs/ invoices from the licensed pest control company are stored on site to present to the inspector during each routine inspection. The licensed pest control technicians MUST return for this month of September and fumigate/ treat for live pests. Please have all exposed foods in the dry storage area covered. Ensure the following: 6-202.13 Insect control devices, design and installation. 6-501.111(D) Controlling pests. Eliminating harborage conditions. Correct By: 12/21/2025 6-202.13, 6-501.111(D) · Correct by 12/21/2025 37 Observed a large container of a bar beverage stored below the bar four-compartment sink. Ensure that all prepackaged food and beverages are stored at LEAST six inches (6”) above the floor. Storing food items and beverages above the kitchen floor shall prevent environmental contamination from pests and sanitizer from mopping. This rule also applies to single-use items such as plastic plates, forks, spoons, and napkins. Ensure the following: 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Correct By: 12/21/2025 3-305.11(A)(3) · Correct by 12/21/2025 Inspector remarks * REMARKS * Ensure that all cold hold units, reach-in coolers, refrigerators, cold tables, and walk-in coolers are sufficient in number and capacity to keep Time/ Temperature Control for Safety (TCS) food and beverages below 41 F and out of the danger zone. If TCS food has been out of temperature for more than four (4) hours, then the TCS food MUST be discarded immediately. Have a service technician diagnose why refrigeration units are not keeping temperature (the Freon/ refrigerant levels could be low, the compressor may need to be repaired, the filters may need to be cleaned or replaced, or the coils may need to be replaced). Ensure all cold holds, coolers, refrigerators, mini fridges, freezers, and walk-in coolers have a thermometer (physical or digital) that is calibrated, accurate, easily accessible, easily readable, durable, and in good repair. The thermometer MUST be placed in the warmest part of the refrigerator (near the door where warm air goes in) so that food handlers can check if the cold hold is not working correctly (keeping the food temperatures at or below 41 degrees Fahrenheit (F), and 32 F for freezers). Do NOT allow the thermometer to be pushed to the back of the refrigerator. * Please go online and download and print out the new Food Allergen poster REQUIRED by the Texas Department of State Health Services (DSHS). Every food service establishment must post a food allergy awareness poster in an area of the establishment that is regularly accessible to the establishment’s food service employees. The poster must include information about: Risks of an allergic reaction to a food allergen Symptoms of an allergic reaction A list of major food allergens, as determined by the FDA, and Appropriate responses for assisting an individual who is having an allergic reaction. Establishments MUST comply by September 01, 2024. * * Please purchase a "No Vaping" signage for the front door of the establishment. A City Ordinance has gone into effect at the beginning of January 2025 that requires all Food and Beverage establishment to have the signage posted. The signage must be posted on the entrance door or on a window near the door where customers may see it clearly. * Inspector: Marco Ramirez · Corrected on site: 0 · Repeat violations: 1
Mar 21, 2025	90 A	District D, Sector 28 · 6 findings
Observations and corrective actions 14 Observed a cloth slash-resistant glove with a large hole at one of the fingertips. The CFM voluntarily discarded the damaged glove into the trash can. Ensure that all slash-resistant gloves are smooth, durable, and have non-absorbent outer surfaces so that bacteria and microbes are not transferred from the gloves to the Time/ Temperature Control for Safety (TCS) food or Ready to Eat (RTE) food. Ensure the following: 3-304.15(C) Slash-resistant--characteristics. 3-304.15(C) 19 Observed that the discarded water at the bar floor drain on the far-left side of the bar was slowly draining. The inspector told the CFM to place a maintenance order to have a plumber come out to run an auger and unclog any clogs or blockages within the plumbing. For now, the bartenders should wash their hands at the closest kitchen handwash sink so that the floor drain does NOT overfill. Ensure that all kitchen and bathroom plumbing are free of leaks, in good repair, and conveying all sewage/ wastewater in a timely manner. Ensure the following: 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code. Correct By: 03/24/2025 5-205.15(A) · Correct by 03/24/2025 19 Observed that the two white plumbing pipes below the ware washing machine did NOT have one-inch of air above their floor drain. The pipes MUST be cut, raised, and adjusted so that they maintain a one-inch air gap like the other plumbing pipes on site. Ensure that all kitchen plumbing maintains an air gap of at least one inch (1”) above the kitchen floor of the establishment or one inch above a raised drain. If the diameter of the pipe is larger than one inch, then the air gap is double the diameter (example: A kitchen pipe that has a diameter of two inches NEEDS an air gap of at least four inches above the kitchen floor). This shall prevent contamination of the plumbing lines in the event of a sewage backflow. This rule applies to restaurant grade hoses or plumbing that comes from appliances such as ice machines and cold holds. The pipes can be cut at an angle to ensure that the discarded water still flows into the floor drain. Ensure the following: 5-202.13 Backflow prevention, air gap. Correct By: 03/24/2025 5-202.13 · Correct by 03/24/2025 19 Observed that the right compartment of the three-compartment sink closest to the exit door had a leak. The leak was coming from the drain handle valve. Observed another minor leak at the middle compartment of the second three-compartment sink closet to the ice machine. It was also from the drain valve. Ensure that all kitchen and bathroom plumbing are free of leaks, in good repair, and conveying all sewage/ wastewater in a timely manner. Ensure the following: 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code. Correct By: 03/24/2025 5-205.15(A) · Correct by 03/24/2025 22 Observed that one of the Food Handlers on site that has been with the establishment for five months was missing a Food Handler certification. The inspector has given the worker until the end of the shift to find their certification that is NOT expired. Ensure that all staff members who are open-handling food and beverages (cooking, baking, preparing, modifying) become Food Handler certified. The inspector highly recommends that the establishment holds a copy of each Food Handlers certification in a binder on site to present to the inspectors during each inspection. The staff may show the certificate physically or digitally during the inspection (on their cell phones or company computer). The establishment and Food Handlers are responsible for renewing the certifications before they expire. New employees have thirty (30) days from their hire date to become Food Handler certified. If food handlers from other establishments come in to sub or assist the establishment, then they MUST still provide a copy of their Food Handler certification that is NOT expired. Ensure the following: 2-103.11(B) Unauthorized persons prohibited. 228.31(d) Food Handler Training criteria. Correct By: 03/31/2025 2-103.11(B) · Correct by 03/31/2025 31 Observed that the handwash sink near the ice machine had no hand soap inside of the hand soap dispenser. The CFM had a Food Handler take a soap dispenser from another handwash sink that was currently out of order and place it at the active handwash sink with the missing soap. Ensure that all kitchen and bathroom handwash sinks are stocked with hand soap and disposable paper towels during all hours of operation. The hand soap CANNOT be a bar of soap, liquid dish soap, or hand sanitizer. Ensure the following: 6-301.11 Hand washing cleanser, availability. Correct By: 03/31/2025 6-301.11 · Correct by 03/31/2025 Inspector remarks * REMARKS * * Ensure that kitchen utensils that are used for food and beverage handling or preparation are stored in water that is constantly flowing, flushing, or circulating. If the water is standing, the standing water MUST reach 135 degrees Fahrenheit (F) or higher to disinfect the utensil. The hot water MUST maintain a temperature of 135 F. The inspector HIGHLY RECOMMENDED that they use a small crock pot where they can heat up water and maintain the temperature of the water above 135 F. * * Ensure that the CURRENT Food Establishment Inspection Report, the CURRENT Food Permit/ License, and at least one Certified Food Manager certification (that is NOT expired) is posted in a conspicuous (clear view) location within the establishment for all clients to view. * Inspector: Marco Ramirez · Corrected on site: 1 · Repeat violations: 0
Sep 25, 2024	100 A	District D, Sector 28
Inspector remarks COURTESY: HOT WATER TEMPERATURE AT HAND SINK OVER 120F. STANDING WATER OBSERVED ON FLOOR IN FRONT OF FREEZER. INVESTIGATE AND CORRECT. POST GRADED INSPECTION REPORT IN PUBLIC VIEW Please Sign Paper Copy and Post *Ensure both pages of this report are displayed in view of the public. You can find more information at http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training.aspx For ANSI approved courses, you can find information at https://www.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing.aspx?prgID=237,238&statusID=4. *If you have any questions or concerns about your inspection today, please contact the Health Department Duty Supervisor at 210-207-0135. Inspector: Cicily Martinez · Corrected on site: 0 · Repeat violations: 0
Jan 19, 2024	97	District A, Sector 5
Sep 12, 2023	96 A	District A, Sector 5 · 3 findings
Observations and corrective actions 2 3-501.16(A)(2) Cold Hold (41°F/45°F or below). Cold hold not working to maintain internal temperature of 41F. Discontinue using reach in cooler. Correct By: 09/15/2023 3-501.16(A)(2) · Correct by 09/15/2023 42 SEE BACKSPLASH AT BAR AREA. AROUND SINKS AND COUNTER SPACE AT BAR AREA. Correct By: 12/11/2023 · Correct by 12/11/2023 42 SEE AREA; GAS LINES (W/ CAUTION),ELECTRIC CORDS, CEILING VENTS, SEE FLOORING UNDER EQUIPMENT AND SHELVING IN STORAGE ROOM AND WALK IN COOLER. CLEAN OUTSIDE OF PLASTIC CONTAINERS. 4-101.19 Nonfood-contact surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Correct By: 12/11/2023 4-101.19 · Correct by 12/11/2023 Inspector remarks COURTESY: PLACE A THERMOMETER IN WARMING UNIT. POST GRADED INSPECTION REPORT IN PUBLIC VIEW Please Sign Paper Copy and Post *Ensure both pages of this report are displayed in view of the public. You can find more information at http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training.aspx For ANSI approved courses, you can find information at https://www.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing.aspx?prgID=237,238&statusID=4. *If you have any questions or concerns about your inspection today, please contact the Health Department Duty Supervisor at 210-207-0135. Inspector: Cicily Martinez · Corrected on site: 0 · Repeat violations: 0
May 17, 2023	91 A	District A, Sector 5 · 4 findings
Observations and corrective actions 10 4-703.11(B) Hot water mechanical sanitization achieving surface temperature of 160°F. TEMPERATURE DIALS AT DISHWASHER NOT WORKING AND NO OTHER METHOD AVAIALABLE TO TEST WATER TEMPERATURE AT DISHMACHINE. MANAGEMENT TO SET UP 3 COMPARTMENT SINK. COS. ECCOLAB CALLED TO SERVICE DISHMACHINE AND DISHMACHINE DIAL WORKING REACHING 182F. UTILIZE THERMOMETER OR THERMOSTRIPS FOR MONITORING SANITIZING TEMPERATURE OF DISHMACHINE. Correct By: 05/20/2023 4-703.11(B) · Correct by 05/20/2023 18 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled. Correct By: 05/20/2023 7-102.11 · Correct by 05/20/2023 28 3-501.17(A) Date marking prepare on site RTE/ TCS food. OBSERVED PREPARED FOODS IN WALK IN COOLER WITH EXPIRED DATE LABELED. Correct By: 05/27/2023 3-501.17(A) · Correct by 05/27/2023 44 5-501.110 Storing refuse, recyclables, and returnables. SEE DUMPSTER AREA-ENSURE ALL TRASH IS PLACED INSIDE DUMPSTER. Correct By: 08/15/2023 5-501.110 · Correct by 08/15/2023 Inspector remarks COURTESY: SPRAY NOZZLE AT 3 COMPARTMENT SINK WRAPPED WITH A TOWEL. REMOVE TOWEL AND ENSURE EQUIPMENT IS IN GOOD CONDITION. ENSURE WOMEN'S RESTROOM IS EQUIPPED WITH COVERED TRASHCAN. POST IN PUBLIC VIEW Please Sign Paper Copy and Post *Ensure both pages of this report are displayed in view of the public. You can find more information at http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training.aspx For ANSI approved courses, you can find information at https://www.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing.aspx?prgID=237,238&statusID=4. *If you have any questions or concerns about your inspection today, please contact the Health Department Duty Supervisor at 210-207-0135. Inspector: Cicily Martinez · Corrected on site: 0 · Repeat violations: 0
Jan 23, 2023	94	District A, Sector 5 · 7 findings
Observations and corrective actions 19 OBSERVED WATER LEAKING FROM PLUMBING AT WATER WELL IN THE KITCHEN. Correct By: 01/26/2023 · Correct by 01/26/2023 34 OBSERVED GNATS IN THE STORAGE ROOM. INVESTIGATE AND CORRECT. 6-202.13 Insect control devices, design and installation. Correct By: 04/23/2023 6-202.13 · Correct by 04/23/2023 35 2-402.11 Hair Restraints effective. FOOD HANDLERS MUST WEAR EFFECTIVE HAIR AND BEARD GUARDS WHEN ENGAGING IN OPEN FOOD HANDLING. Correct By: 04/23/2023 2-402.11 · Correct by 04/23/2023 45 CLEAN UNDER UNDER AND BEHIND EQUIPMENT, STORAGE SHELVING IN THE KITCHEN AND IN THE STORAGE ROOM. 45 OBSERVED CEILING TILES MISSING BY ICE MACHINE. ENSURE CEILING TILES ARE SECURE AND GOOD CONDITION. 6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. Correct By: 04/23/2023 6-101.11(A)(1) · Correct by 04/23/2023 45 OBSERVED WATER SEEPING UNDER METAL FLOOR PLATE IN WALK IN COOLER. INVESTIGATE AND CORRECT. Correct By: 04/23/2023 · Correct by 04/23/2023 45 ENSURE AC VENTS, ELECTRIC/GAS CONDUITS ARE CLEAN ARE FREE FROM ACCUMULATED DEBRIS. Correct By: 04/23/2023 · Correct by 04/23/2023 Inspector remarks COURTESY: ENSURE FOOD PERMIT IS POSTED IN THE VIEW OF THE PUBLIC. POST IN PUBLIC VIEW Please Sign Paper Copy and Post *Ensure both pages of this report are displayed in view of the public. You can find more information at http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training.aspx For ANSI approved courses, you can find information at https://www.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing.aspx?prgID=237,238&statusID=4. *If you have any questions or concerns about your inspection today, please contact the Health Department Duty Supervisor at 210-207-0135. Inspector: Cicily Martinez · 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.