Angie's Cafe
Last inspected: Dec 5, 2025
70
Score
Across the available record, Angie's Cafe has five inspections on file, the first dated 2024. Inspectors last stopped by on Dec 5, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to four violations per visit.
“Observed employees handling food with jewelry on wrist that dangled” accounts for the largest share of issues, appearing two times across the record.
By comparison, the average San Antonio facility scores 84, putting Angie's Cafe on the weaker side. The full record sits in fairly typical territory for a working restaurant.
5
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Dec 5, 2025
Routine
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Cold hold items on serving line had no ice. Ensure they are kept 41F or less or use time as public health control.
Handwashing sink blocked, inaccessible, or used improperly
5-205.11
Observed various containers of food not covered in coolers as well as containers of bacon, chorizo and chips stored uncovered on bottom shelf at foot level under stove. Ensure all food is covered and protected inside and outside of cooler
Employee wearing prohibited jewelry while handling food
2-303.11
70
Jul 29, 2025
Routine
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Food not cooled to safe temperature within required time
3-501.14(A)(2)
Raw and ready-to-eat foods not properly separated
3-302.11(A)(1)
Observed various containers of food not covered in coolers as well as under stove. Ensure all food is covered and protected inside and outside of cooler
No soap available at handwashing sink
6-301.11
Employee wearing prohibited jewelry while handling food
2-303.11
Observed various containers of food not covered in coolers as well as containers of bacon, chorizo and chips stored uncovered on bottom shelf at foot level under stove. Ensure all food is covered and protected inside and outside of cooler
52
Feb 21, 2025
Routine
5 critical violations. 3 minor violations.
View 8 violations
Bare hand contact with ready-to-eat food
3-301.11(B)
Raw and ready-to-eat foods not properly separated
3-302.11(A)(1)
Raw and ready-to-eat foods not properly separated
3-302.11(A)(2)
Observed various containers of food not covered in coolers as well as containers of bacon, chorizo and chips stored uncovered on bottom shelf at foot level under stove. Ensure all food is covered and protected inside and outside of cooler.
Equipment material allows contamination or unsafe migration
4-101.11
In-use utensils stored improperly between uses
3-304.12(B)
Drink station set up in front needs to be re-organized to prevent environmental contamination since station is accessible to customers.
Observed various small containers with unlabeled white powder ensure they are all labeled with common name and stored accordingly.
41
Jun 4, 2024
Routine
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
Rice was cooked yesterday evening, then stored in freezer. Rice was removed from freezer this morning and placed in reach in cooler. Rice containers read 65 degrees F and 56 degrees F. Rice must be disarded. Ensure to cool foods following this procedure: 1. Once food is removed from cooking and reaches 135 degrees F, food is allotted 2 hours max to cool from 135 to 70 degrees F. Once food has reached 70 degrees F, food is allotted 4 additional hours max, to cool from 70 degrees F to 41 degrees F
Bacon, and cut vegetables were being stored in to go plastic bags. Observed tortilla flour being stored in sterilite type containers. Ensure that all foods are only stored in food grade containers and bags. Observed bleach water used for sanitizer to be high in concentration. Ensure to maintain concentration of bleach water between 50-100ppm.
Employee observed wiping face with napkin, while wearing gloves, then proceeded to handle pans and utensils. Ensure that hand washing is occurring frequently and in between task changes.
Personal water bottles and juice being stored directly on ice that is used for customer consumption. Bottles were removed and contaminated ice was discarded. Ensure that all personal items are stored in designated area and that all foods (ice is considered a food) are maintained to be clean and protected.
Provide thermometer for food cooling and cooking process. Ensure to provide test strips for sanitizer concentration.
Seal back screen door to be tight fitting along top and bottom and edges.
Containers storing flour, etc, were sitting on floor. Ensure to store all food containers, etc 6 inches or more off the floor. Foods in reach in coolers were stored without covering. Ensure to properly cover all foods stored in units.
Observed containers of frozen beans sitting out at room temperature to defrost. Observed frozen meats sitting at room temperature at three compartment sink for thawing. Ensure that thawing is done in following manner: 1. under running room temperature water 2. in microwave right before cooking food or 3. in refrigeration unit overnight maintaining 41 degrees F and below.
Observed personal items including drinks, purses, cell phones, sitting along food preparation and storage areas in kitchen. Ensure that all personal items are stored in an employee use only area. Are should be away from food and food contact surfaces. All personal beverages should be stored in a sturdy cup, with lid, and straw.
41
Jan 12, 2024
Routine
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Bleach concentration at waitress station, was high. Ensure that concentration is maintained between 50-100 ppm. Plastic t shirt bags are being used to store cabbage. Ensure that only food grade bags are used to store foods.
Bare hands were being used to handle tortillas when preparing tacos and cooking tortillas. Ensure that a barrier is used, as establishment chooses to not have documentation at this time.
Observed prepared foods that are stored more than 24 hours, to not have proper date marking labels. Ensure that all prepared foods that are stored longer than 24 hours, have proper date marking labels with expiration date of 7 days in total.
Ensure to properly cover all foods in refrigeration units. Ensure that foods are not stored on floor. Store all products 6 inches or more off floor.
64
Frequently Asked Questions
When was Angie's Cafe last inspected?
The most recent health inspection at Angie's Cafe on file is from Dec 5, 2025. The public record contains five inspections in total.
What is the most common violation at Angie's Cafe?
Across the inspection record, “observed employees handling food with jewelry on wrist that dangled” has been cited two times, more than any other issue at Angie's Cafe.
How does Angie's Cafe compare to other restaurants in San Antonio?
Angie's Cafe most recently scored 70 out of 100, which is lower than the San Antonio average of 84.
Has Angie's Cafe's inspection record improved over time?
Yes. Recent inspections at Angie's Cafe have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Angie's Cafe means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Angie's Cafe inspected?
Based on the inspection history on file, Angie's Cafe is inspected around three times per year on average.
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