STONE WERKS GRILLE AT RIM

5807 WORTH PKWY, TX 78257 · facility #4318972

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Avg score

90.4

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 STONE WERKS GRILLE AT RIM health-inspection history: STONE WERKS GRILLE AT RIM at 5807 WORTH PKWY, 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
Sep 14, 2026	88	District B, Sector 14 · 8 findings
Observations and corrective actions 19 Observed no air gap between the floor level drain and plumbing pipes under dishwashing machine, dump sink, and equipment in kitchen and bar areas. 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: 09/17/2026 5-202.13 · Correct by 09/17/2026 28 Observed TCS food items cold-hold unit without USE-BY date. Ensure all food prepared on site and kept in the refrigerator or walk-in cooler for more than 24 hours is properly labeled with an expiration date. 3-501.17(A) Date marking prepare on site RTE/ TCS food. 3-501.17(A) 31 Observed restroom hand sinks without hot water. Peak water temperature observed was 80 F. Ensure all hand sinks reach at least 100 F as per 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. 5-202.12(A) 37 Observed food items in walk-in cooler and freezer unit without wrapping/covering. Ensure all food stored in cold units has wrapping/covering to prevent cross contamination as per 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. 3-302.11(A)(4) 39 Observed drying food containers and utensils with standing water in an upright position. Ensure to place cleaned utensils in an inverted position for proper drying 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. Correct By: 12/13/2026 4-903.11(B)(1) · Correct by 12/13/2026 42 Observed gasket of freezer unit with debris build-up. 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. Correct By: 12/13/2026 4-601.11(C) · Correct by 12/13/2026 43 Observe ceiling ventilation cover above drying rack with dust build up. Ensure ventilation covers are cleaned on a schedule to prevent cross contamination as per 6-501.14(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Correct By: 12/13/2026 6-501.14(A) · Correct by 12/13/2026 45 Observed floor area with debris build up under bar equipment. Ensure floor areas are cleaned on a schedule that will prevent buildup as per 6-501.12 Cleaning, frequency and RESTRICTIONs.. Correct By: 12/13/2026 6-501.12 · Correct by 12/13/2026 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: 2 · Repeat violations: 3
Sep 22, 2025	84 B	District B, Sector 14 · 9 findings
Observations and corrective actions 2 Observed food items inside cold hold unit out of required temperature. Ensure food items are maintained below 41F as per 3-501.16(A)(2) Cold Hold (41°F/45°F or below). 3-501.16(A)(2) 10 Observed soda gun nozzles in bar area dirty with debris build up. Ensure soda gun nozzles are cleaned on a schedule that will prevent build up as per 4-601.11(A) Food-contact surfaces clean to sight and touch. 4-601.11(A) 25 Observed sanitizer solution produced by dishwasher machine not able to reach required range. Ensure sanitizer solution produced by dishwasher machine meets requirement as per 4-501.114(F)(4) Chemical sanitizer generated by a device located on-site shall be produced by a device that is operated and maintained in accordance with manufacturer’s instructions. Correct By: 10/02/2025 4-501.114(F)(4) · Correct by 10/02/2025 27 Observed cold hold unit in cook line not able to hold 41F or lower. Ensure cold hold units are in working condition as per 4-301.11 Cooling, heating, and holding capacities. Equipment. Correct By: 10/02/2025 4-301.11 · Correct by 10/02/2025 28 Observed food items inside walk in cooler without a use by date. Ensure all food items are properly labeled as per 3-501.17(A) Date marking prepare on site RTE/ TCS food. 3-501.17(A) 35 Observed kitchen employee eating while handling food items. Ensure staff does no eat while handling food item as per 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco. 2-401.11 37 Observed food items in dry storage and cold hold unit without a lid/cover. 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. 3-302.11(A)(4) 42 Observed cooking equipment surfaces dirty with grease and food 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: 12/21/2025 4-601.11(C) · Correct by 12/21/2025 45 Observed floor areas under cooking equipment dirty with food debris and grease 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: 12/21/2025 6-501.12 · Correct by 12/21/2025 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: 7
Feb 17, 2025	86 B	District B, Sector 14 · 9 findings
Observations and corrective actions 2 Observed chicken in cold hold temping 54F. Ensure food items are held within required temperature as per 3-501.16(A)(2) Cold Hold (41°F/45°F or below). 3-501.16(A)(2) 10 Observed food containers and cups stored as clean dirty with debris build up. Ensure food containers and cups are properly washed, rinsed and sanitized as per 4-601.11(A) Food-contact surfaces clean to sight and touch. 4-601.11(A) 27 Observed cold hold unit in cook line not able to hold 41F or lower. Ensure cold hold units are in working condition as per 4-301.11 Cooling, heating, and holding capacities. Equipment. Correct By: 02/27/2025 4-301.11 · Correct by 02/27/2025 28 Observed food items inside walk in cooler without a use by date. Ensure all food items are properly labeled as per 3-501.17(A) Date marking prepare on site RTE/ TCS food. 3-501.17(A) 37 Observed food items inside walk in cooler and dry storage stored on the floor. Ensure food items are stored off the floor as per 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. 3-305.11(A)(3) 37 Observed food items in dry storage and walk in cooler without a lid/cover. 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. 3-302.11(A)(4) 39 Observed cups being used as scoops for flour. Ensure only scoops with handles are used and handles are maintained outside of food item as per 3-304.12(A) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored except as specified under subsection (B) of this section, in the food with their handles above the top of the food and the container. 3-304.12(A) 42 Observed cooking equipment surfaces dirty with grease and food 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: 05/18/2025 4-601.11(C) · Correct by 05/18/2025 45 Observed floor areas under cooking equipment dirty with food debris and grease 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: 05/18/2025 6-501.12 · Correct by 05/18/2025 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: 5 · Repeat violations: 3
Jul 15, 2024	88	District A, Sector 4 · 6 findings
Observations and corrective actions 2 3-501.16(A)(2) Cold Hold (41°F or below). Observed a prep unit with an ambient temperature of 56 degrees F. Items in the unit temped between 44 and 51 degrees F. See remarks. Correct By: 07/18/2024 3-501.16(A)(2) · Correct by 07/18/2024 10 4-601.11(A) Food-contact surfaces clean to sight and touch. Observed left over lettuce on a clean plate in refrigeration on the service line. See remarks. Correct By: 07/18/2024 4-601.11(A) · Correct by 07/18/2024 24 3-203.12(A) Shell stock tags shall remain attached to the container. Observed oysters without the tag from the container they were in. See remarks. Correct By: 07/25/2024 3-203.12(A) · Correct by 07/25/2024 29 4-204.112(A) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part. Observed there was not a thermometer available in the prep unit off temperature. See remarks with item #2. Correct By: 07/25/2024 4-204.112(A) · Correct by 07/25/2024 38 3-501.13(B) Thawing. under running water criteria. Observed items just placed under running water for thawing. See remarks. Correct By: 10/13/2024 3-501.13(B) · Correct by 10/13/2024 39 4-901.11 Drying, Equipment and Utensils. Observed water running out of stacked pans when lifting them. See remarks. Correct By: 10/13/2024 4-901.11 · Correct by 10/13/2024 Inspector remarks Item #2 The prep unit is not maintaining temperature control at or below 41 degrees F for items in the unit. These items can be cooled rapidly to 41 degrees F. They must be discarded at the end of the service day. Have the unit repaired to operate properly. A thermometer must be placed in the warmest part of refrigeration to quickly assess the operation temperature of the unit. The missing thermometer might have queued you to the issue before the temperature of food became to warm. Item #10 Wash, rinse, and allow to air dry all dishware. Inspect dishware prior to putting out for use. Return to the wash cycle if there is any visible dirt, food, or other debris to sight or touch. Item #24 Shell stock tags are used to back track oysters to the harvesting sight. The procedures for keeping those tags with the oysters that were harvested in a container are explicit. It is to remain with those oysters until the last one out of that container is sold, or consumed. Only then will the tag be removed, dated with the date the last oyster was consumed or sold. It is to be maintained in chronological order for 90 days. The 90 days is for Hepatitis A which may take 90 days to show in individuals eating the oyster. Item #38 Time/temperature controlled for safety food, slacking. Food temperature at 5 degrees Celsius (41 degrees Fahrenheit) or less. The preferred method is cold holding thawing food at or below 41 degrees Fahrenheit. Other methods include: submerging food completely under continuously running cool (70 degrees Fahrenheit) with enough force to dislodge particulates; thawing in a microwave and immediately placed in cooking equipment to bring to a full cook; cooking it from frozen to fully cooked; and using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. Frozen Reduced Oxygen Packaged fish must be removed from the package prior to thawing if thawed under refrigeration or using continuously running water and cooked immediately after thawing. 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
Feb 21, 2024	97	District A, Sector 4
Jun 23, 2023	95	District A, Sector 4 · 4 findings
Observations and corrective actions 9 3-302.11(A)(2)(b) Food protected cross contamination arrange each type food in equipment so cross is prevented. Observed raw shelled eggs stored in refrigeration above ready-to-eat foods. See remarks. Correct By: 06/26/2023 3-302.11(A)(2) · Correct by 06/26/2023 9 3-304.11 Food shall only contact clean surfaces of equipment, linen, single service articles. Observed an ice scoop with the handle sitting on ice used as food. See remarks and item #39. Correct By: 06/26/2023 3-304.11 · Correct by 06/26/2023 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 ice scoop laying with handle on the ice. Store in a clean protected location or handle up in the ice. Correct By: 09/21/2023 3-304.12(E) · Correct by 09/21/2023 47 8-304.11(A) Permit posted. Observed the Food Establishment permit was not posted in a location conspicuous to the consumer. Correct By: 09/21/2023 8-304.11(A) · Correct by 09/21/2023 Inspector remarks Item #9 Raw animal food must not be stored above any ready-to-eat foods. Raw animal foods must be stored with the higher cooking temperature stored below the lower cooking temperature. This order of stacking is due the temperatures and cooking level required to kill the bacteria associated with the different types of foods. Ready-to-eat is generally safe to give to the public without the need to kill off any bacteria so they must not be contaminated by a food requiring cooking to kill the bacteria. Use proper stacking order in storage. Item #9 and 39. The surface of a utensil that usually comes into contact with bare hands is considered a unclean surface. It must remain out of the food product. You can store the ice scoop in a clean protected location or with the handle out of the ice. Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0
Feb 06, 2023	95	District A, Sector 4 · 2 findings
Observations and corrective actions 19 5-203.14 Backflow prevention device, when required. Observed hose connection without a backflow preventor. Install a proper backflow prevention device to the hose connection. Correct By: 02/09/2023 5-203.14 · Correct by 02/09/2023 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 hand washing sink used to store dirty dishware. Use a hand washing sink only for hand washing. Correct By: 02/16/2023 5-205.11 · Correct by 02/16/2023 Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 1

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.