Gold Feather Restaurant & Bar
834 LOOP 410 NW, San Antonio, 78216
Area: North Central / Airport
· Metro Health licence 1128506
Weak record · rank 99 of 112
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Latest health inspection
86/100 on May 4, 2026 (94 days ago)
Inspections start at 100 and lose points for each violation found. 69 or below is a failing inspection. A score describes one visit on one day — Metro Health says so itself — not the condition of the business today.
Inspection history — 12 on record
Open any inspection to see what the inspector actually found, in plain English, with the Food Code section it was cited under.
May 4, 2026 86 10 findings · 4 illness risk factors
Food was not held cold enough or hot enough
Between about 41°F and 135°F bacteria multiply fast. Food parked in that window for hours is the single most common cause of foodborne illness.
“food left out at room temperature. Observed chicken in ice bath 54F. Ensure when using ice baths ice is level with the food inside. Ensure cold hold food is 41F at all times.”Inspector’s note · SA Metro Health
Food Code 3-501.16(A)(2) — Time/Temperature Control for Safety Food, Hot and Cold Holding · inspection item 2
A fridge, freezer or hot box had no working thermometer
Without a thermometer nobody can tell that a cooler has drifted warm until food has already been sitting in it for hours.
“cold hold unit missing thermometer. Ensure cold hold unit has thermometer.”Inspector’s note · SA Metro Health
Food Code 4-204.112(A) — Temperature Measuring Devices · inspection item 29
The cooling or hot-holding equipment could not keep up
A fridge or steam table that cannot hold its temperature under real service load means everything inside it drifts into the danger zone.
“walk in fridge 49F. Ensure walk in fridge 41F. Owner says maintenance is coming today to fix fridge.”Inspector’s note · SA Metro Health
Food Code 4-301.11 — Cooling, Heating, and Holding Capacities · inspection item 27
No soap at a hand sink
Rinsing with water alone does not remove the grease that bacteria travel in. A hand sink without soap is decoration.
“hand sink in bar area out of soap. Ensure all hand sinks have soap.”Inspector’s note · SA Metro Health
Food Code 6-301.11 — Handwashing Cleanser, Availability · inspection item 31
Equipment or utensils were not clean
Split into two standards: anything that touches food must be clean to sight and touch, and everything else must be free of built-up grease, dust and debris. This is the most cited line in the whole code.
“Establishment is in need of a deep clean.”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 42
A building surface or design requirement was not met
Floors, walls, ceilings, lighting, ventilation and pest-proofing.
“light shining through edges of side door. Ensure no light shines through door. Ensure doors are well fitted and tightly closed so no light shines through.”Inspector’s note · SA Metro Health
Food Code 6-102.11(B) — Surface Characteristics · inspection item 45
No person in charge was present or identified
Someone on every shift has to be accountable for food safety. With nobody in that role, nothing else in the code gets enforced.
“Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §”Inspector’s note · SA Metro Health
Food Code 2-101.11 — Assignment
No Certified Food Manager on duty
Texas requires a certified manager. The certificate is the baseline evidence that someone in the building has been trained.
Food Code 2-102.12 — Certified Food Protection Manager
A Texas Certified Food Manager requirement was not met
Texas rule 25 TAC §228.31 — a certified food manager must be employed, present during operating hours, and the certificate posted where it can be seen.
“At time of inspection no food manager present. Ensure a certified food manager is present during all hours of operation.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31 · inspection item 21
A permit-holder responsibility was not met
Covers the obligations that come with holding the permit — posting it, allowing access, reporting changes, correcting findings.
“current valid permit not posted. Ensure current valid permit is posted.”Inspector’s note · SA Metro Health
Food Code 8-304.11(A) — Responsibilities of the Permit Holder · inspection item 47
Nov 13, 2025 87 10 findings · 3 illness risk factors
Food was not held cold enough or hot enough
Between about 41°F and 135°F bacteria multiply fast. Food parked in that window for hours is the single most common cause of foodborne illness.
“food in small cold hold fridge and walk in fridge not at required 41F. Ensure cold hold food is 41F. Food was put on ice.”Inspector’s note · SA Metro Health
Food Code 3-501.16(A)(2) — Time/Temperature Control for Safety Food, Hot and Cold Holding · inspection item 2
The cooling or hot-holding equipment could not keep up
A fridge or steam table that cannot hold its temperature under real service load means everything inside it drifts into the danger zone.
“walk-in fridge 45F. Observed small cold hold fridge 55F. Ensure cold hold units are 41F. Ensure all cold hold units are 41F as soon as possible.”Inspector’s note · SA Metro Health
Food Code 4-301.11 — Cooling, Heating, and Holding Capacities · inspection item 27
No test strips for checking sanitizer strength
Sanitizer strength is invisible. Without strips, staff are guessing every single time.
“Establishment out of test strips. Ensure test strips are obtained.”Inspector’s note · SA Metro Health
Food Code 4-302.14 — Sanitizing Solutions, Testing Devices · inspection item 29
Pests were present, or the premises were not kept free of them
Roaches, flies and rodents move directly between waste and food. A live sighting during an inspection means the population is well established.
“numerous live and dead pests throughout the establishment. Ensure licensed approved pest control methods are followed.”Inspector’s note · SA Metro Health
Food Code 6-501.111(C) — Controlling Pests · inspection item 25
Dead pests were not removed
Dead insects and rodents left in place are both a contamination source and a sign the problem is not being worked.
“dead pests in several locations of the establishment. Ensure to remove dead pests.”Inspector’s note · SA Metro Health
Food Code 6-501.112 — Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests · inspection item 34
An approved chemical was used outside its instructions
Right product, wrong dose or wrong place, is still a hazard.
“Controlling pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under §”Inspector’s note · SA Metro Health
Food Code 7-202.12 — Conditions of Use
Rodent bait was used in a form or place that is not allowed
Loose or non-tamper-resistant bait in a food establishment can end up in food.
Food Code 7-206.12 — Rodent Bait Stations
Tracking powder pesticide was used improperly
Powder pesticides become airborne and settle on food surfaces.
Food Code 7-206.13 — Tracking Powders, Pest Control and Monitoring
Equipment or utensils were not clean
Split into two standards: anything that touches food must be clean to sight and touch, and everything else must be free of built-up grease, dust and debris. This is the most cited line in the whole code.
“Establishment is in need of general deep cleaning.”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 42
A Texas Certified Food Manager requirement was not met
Texas rule 25 TAC §228.31 — a certified food manager must be employed, present during operating hours, and the certificate posted where it can be seen.
“Establishment unable to show food handler for employees. Ensure food handler certifications are obtained.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31 · inspection item 22
Apr 24, 2025 78 14 findings · 7 illness risk factors
A fridge, freezer or hot box had no working thermometer
Without a thermometer nobody can tell that a cooler has drifted warm until food has already been sitting in it for hours.
“cold hold unit missing thermometer. Ensure all cold hold units have thermometer.”Inspector’s note · SA Metro Health
Food Code 4-204.112(A) — Temperature Measuring Devices · inspection item 29
Ready-to-eat food was not date-marked
Once opened or made in house, refrigerated ready-to-eat food gets a maximum of seven days. With no date on the container, nobody in the kitchen knows which day that is.
“food with use by date more than 6 days. Ensure use by date does not exceed 6 days (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7)”Inspector’s note · SA Metro Health
Food Code 3-501.17(A) — Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking · inspection item 28
Food touched an unclean surface or utensil
The surface is the last thing between the kitchen and the plate.
“cup stored floating in sauce. Observed fly land on batter. Ensure food only contacts clean surfaces of equipment, linen, single service articles.”Inspector’s note · SA Metro Health
Food Code 3-304.11 — Food Contact with Equipment and Utensils · inspection item 9
In-use utensils were stored improperly between uses
Tongs and scoops left in standing lukewarm water sit in a bacteria incubator between every use. They go in the food handle-up, on a clean dry surface, or in water kept above 135°F.
“scoop with handle stored inside sauce. Ensure scoops are stored with their handles above the top of the food and the container.”Inspector’s note · SA Metro Health
Food Code 3-304.12(A) — In-Use Utensils, Between-Use Storage · inspection item 39
Food touched a surface not made for food contact
Printed bags, galvanised metal, cracked plastic — surfaces that leach, absorb, or cannot be cleaned.
“broccoli stored in plastic bags with wording. Ensure food contact surfaces are designed / constructed as per;”Inspector’s note · SA Metro Health
Food Code 4-101.11 — Characteristics · inspection item 32
No soap at a hand sink
Rinsing with water alone does not remove the grease that bacteria travel in. A hand sink without soap is decoration.
“back hand sink out of soap. Ensure all hand sinks are supplied with soap.”Inspector’s note · SA Metro Health
Food Code 6-301.11 — Handwashing Cleanser, Availability · inspection item 31
The wash water was not hot enough
Below the required temperature, the detergent does not lift grease, so the sanitizer lands on a dirty surface and does nothing.
“three compartment sink hot water reaching 87F. Ensure three compartment sink hot water reaches 110F.”Inspector’s note · SA Metro Health
Food Code 4-501.19 — Manual Warewashing Equipment, Wash Solution Temperature · inspection item 33
An outer door, window or gap was not sealed against pests
A propped back door or a gap under a door is the single most common way roaches, flies and rodents get in.
“light shining through bottom of door in kitchen leading to outside. Ensure outer openings are sealed so that no light shines through.”Inspector’s note · SA Metro Health
Food Code 6-202.15(A) — Outer Openings, Protected · inspection item 34
Dead pests were not removed
Dead insects and rodents left in place are both a contamination source and a sign the problem is not being worked.
“numerous dead pests (flying and crawling pests) throughout kitchen area. Ensure to remove dead pests. At time of inspection manager unable to provide pest control records.”Inspector’s note · SA Metro Health
Food Code 6-501.112 — Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests · inspection item 34
Equipment or utensils were not clean
Split into two standards: anything that touches food must be clean to sight and touch, and everything else must be free of built-up grease, dust and debris. This is the most cited line in the whole code.
“Establishment is in need of a general deep cleaning.”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 42
The water supply could not meet peak demand
If hot water runs out during service, handwashing and dishwashing both stop working.
“hand sink hot water reaching 87F. Ensure hand sink hot water reaches 100F.”Inspector’s note · SA Metro Health
Food Code 5-103.11(B) — Capacity · inspection item 23
A water inlet or connection was left unprotected
An unprotected inlet is an open door into the drinking water supply.
“food stored without cover. Ensure stored food is covered.”Inspector’s note · SA Metro Health
Food Code 5-303.12 — Protective Cover or Device · inspection item 37
Something in the building was broken and not repaired
Broken tile, damaged wall, failing cooler seal. Damaged surfaces cannot be cleaned and they collect what everything else sheds.
“holes in kitchen wall. Ensure holes in walls are repaired.”Inspector’s note · SA Metro Health
Food Code 6-501.11 — Repairing · inspection item 45
A Texas Certified Food Manager requirement was not met
Texas rule 25 TAC §228.31 — a certified food manager must be employed, present during operating hours, and the certificate posted where it can be seen.
“Establishment unable to show food handler certifications for staff present at time of inspection. Ensure food handler certifications are obtained.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31 · inspection item 22
Oct 8, 2024 93 4 findings · 1 illness risk factor
A fridge, freezer or hot box had no working thermometer
Without a thermometer nobody can tell that a cooler has drifted warm until food has already been sitting in it for hours.
“cold hold unit missing thermometer. Ensure cold hold unit has thermometer.”Inspector’s note · SA Metro Health
Food Code 4-204.112(A) — Temperature Measuring Devices · inspection item 29
A chemical container was unlabelled
An unlabelled spray bottle in a kitchen is the one that eventually gets sprayed on food or mistaken for water.
“unlabeled chemical spray bottle. Ensure chemicals are labeled.”Inspector’s note · SA Metro Health
Food Code 7-102.11 — Common Name · inspection item 18
The plumbing was leaking or in disrepair
A leak under a prep sink puts standing water on the floor and drips onto whatever is stored below it.
“neck if three compartment sink leaking. Ensure plumbing is in good repair.”Inspector’s note · SA Metro Health
Food Code 5-205.15(B) — System Maintained in Good Repair · inspection item 46
A water inlet or connection was left unprotected
An unprotected inlet is an open door into the drinking water supply.
“food stored without cover. Ensure stored food is covered.”Inspector’s note · SA Metro Health
Food Code 5-303.12 — Protective Cover or Device · inspection item 37
Jun 10, 2024 90 5 findings · 1 illness risk factor
No soap at a hand sink
Rinsing with water alone does not remove the grease that bacteria travel in. A hand sink without soap is decoration.
“no hand soap at the hand washing sinks in the kitchen and bar area. Ensure all hand washing sinks are always equipped with hand soap.”Inspector’s note · SA Metro Health
Food Code 6-301.11 — Handwashing Cleanser, Availability · inspection item 31
Equipment or utensils were not clean
Split into two standards: anything that touches food must be clean to sight and touch, and everything else must be free of built-up grease, dust and debris. This is the most cited line in the whole code.
“some grime within the interior of the ice machine. Ensure all food contact surfaces are clean to sight and touch.”Inspector’s note · SA Metro Health
Food Code 4-601.11(A) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 10
The plumbing was leaking or in disrepair
A leak under a prep sink puts standing water on the floor and drips onto whatever is stored below it.
“a clogged drain with dirty water. Also observed some tape at the end of the draining pipe under the 3 compartment sink. Ensure the plumbing system is maintained in good repair and up to the plumbing code standard.”Inspector’s note · SA Metro Health
Food Code 5-205.15(A) — System Maintained in Good Repair · inspection item 19
Ventilation hood filters were missing or wrong
Without filters, grease goes straight into the duct and comes back as drips.
“soiled vent hood filters. Ensure all non-food contact surfaces are clean and maintained.”Inspector’s note · SA Metro Health
Food Code 4-202.18 — Ventilation Hood Systems, Filters · inspection item 42
A permit-holder responsibility was not met
Covers the obligations that come with holding the permit — posting it, allowing access, reporting changes, correcting findings.
“no food permit posted. Ensure the most current/valid food permit is posted in a conspicuous area.”Inspector’s note · SA Metro Health
Food Code 8-304.11(A) — Responsibilities of the Permit Holder · inspection item 47
Feb 9, 2024 92 4 findings · 2 illness risk factors
No paper towels at a hand sink
Wet hands transfer far more bacteria than dry ones, and staff who cannot dry their hands mostly stop washing them.
“no paper towels at the hand washing sink near the main prepping area. Ensure all hand washing sinks are equipped with hand drying provisions.”Inspector’s note · SA Metro Health
Food Code 6-301.12 — Hand Drying Provision · inspection item 31
No test strips for checking sanitizer strength
Sanitizer strength is invisible. Without strips, staff are guessing every single time.
“no chemical testing strips. Ensure to obtain chemical testing strips to ensure proper chemical ranges are being used.”Inspector’s note · SA Metro Health
Food Code 4-302.14 — Sanitizing Solutions, Testing Devices · inspection item 29
The person in charge did not carry out their required duties
The role comes with a specific list — monitoring temperatures, excluding sick staff, supervising cleaning.
“an unauthorized person in the back of the kitchen. Ensure only authorized people that are necessary to the establishment are allowed in the service area.”Inspector’s note · SA Metro Health
Food Code 2-103.11(B) — Person in Charge · inspection item 22
Operating without a valid permit, or a permit condition was unmet
The permit is the legal basis for being open at all.
“expired food permit. Ensure to purchase the new food permit (09/2024) within 10 days from today. If not, establishment is subject to a citation and/or closure.”Inspector’s note · SA Metro Health
Food Code 8-301.11 — Prerequisite for Operation · inspection item 30
Oct 6, 2023 96 4 findings · 2 illness risk factors
Unlabelled containers of food or ingredients
Working containers of flour, sugar, salt and seasoning that look alike get mixed up — and an unlabelled white powder next to the chemicals is a serious problem.
“unlabeled bulk food containers. Ensure all bulk food containers are labeled with the common food name.”Inspector’s note · SA Metro Health
Food Code 3-302.12 — Food Storage Containers, Identified with Common Name of Food · inspection item 41
Food-contact surfaces were not cleaned often enough
Slicers, prep boards and dispensing heads need cleaning on a schedule — every four hours in constant use — not just at close.
“some grime in the ice maker. Ensure all surfaces of equipment are maintained clean.”Inspector’s note · SA Metro Health
Food Code 4-602.11(E)(4) — Equipment Food-Contact Surfaces and Utensils · inspection item 39
An outer door, window or gap was not sealed against pests
A propped back door or a gap under a door is the single most common way roaches, flies and rodents get in.
“an opening on the wall next to the dishwashing machine. Ensure all openings are covered/protected to prevent pest entry.”Inspector’s note · SA Metro Health
Food Code 6-202.15(A) — Outer Openings, Protected · inspection item 34
Equipment or utensils were not clean
Split into two standards: anything that touches food must be clean to sight and touch, and everything else must be free of built-up grease, dust and debris. This is the most cited line in the whole code.
“some grime behind/under/in between equipment. Ensure all non-food contact surfaces are clean to sight and touch.”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 42
Jun 5, 2023 97 5 findings · 4 illness risk factors
In-use utensils were stored improperly between uses
Tongs and scoops left in standing lukewarm water sit in a bacteria incubator between every use. They go in the food handle-up, on a clean dry surface, or in water kept above 135°F.
“ice scoop stored on top of a dirty part of the soda fountain machine. Ensure all in-use utensils are stored in a clean, dry location in between uses.”Inspector’s note · SA Metro Health
Food Code 3-304.12(C) — In-Use Utensils, Between-Use Storage · inspection item 39
Staff ate, drank or used tobacco in a food area
An open drink in a prep area puts a mouth-contact surface next to food, and every sip is a hand-to-mouth-to-food route.
“employee food stored in between customer food. Ensure all employee items are stored in a designated area away from the customer food.”Inspector’s note · SA Metro Health
Food Code 2-401.11 — Eating, Drinking, or Using TOBACCO PRODUCTS · inspection item 35
Food-contact surfaces were not cleaned often enough
Slicers, prep boards and dispensing heads need cleaning on a schedule — every four hours in constant use — not just at close.
“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 tab…”Inspector’s note · SA Metro Health
Food Code 4-602.11 — Equipment Food-Contact Surfaces and Utensils · inspection item 39
Surfaces were not sanitized after cleaning
Cleaning removes the visible soil. Sanitizing kills what is left. Cleaning alone is half the job.
Food Code 4-702.11 — Before Use After Cleaning
Equipment or utensils were not clean
Split into two standards: anything that touches food must be clean to sight and touch, and everything else must be free of built-up grease, dust and debris. This is the most cited line in the whole code.
“an accumulation of food debris on the shelf racks holding the seasoning containers. Ensure all non-food contact surfaces are maintained clean.”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 42
Feb 7, 2023 96 3 findings
A chemical container was unlabelled
An unlabelled spray bottle in a kitchen is the one that eventually gets sprayed on food or mistaken for water.
“Employee Medication. Observed employee medicine stored above and near food. Ensure medicine that is in a food establishment for employee use is stored in a designated area to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles. 18”Inspector’s note · SA Metro Health
Food Code 7-102.11 — Common Name
A chemical handling requirement was not met
Labelling, storage and use of cleaning products and pesticides around food.
“Permit posted. Observed no food permit posted. Ensure the most current/valid food permit is posted. (09/2023) 18”Inspector’s note · SA Metro Health
Food Code 7-207.11(A) — Restriction and Storage
A permit-holder responsibility was not met
Covers the obligations that come with holding the permit — posting it, allowing access, reporting changes, correcting findings.
Food Code 8-304.11(A) — Responsibilities of the Permit Holder
Oct 28, 2022 100 No violations recorded
✓ Metro Health recorded no violations at this inspection.
May 9, 2022 97 2 findings · 2 illness risk factors
Wiping cloths were left out instead of kept in sanitizer
A damp rag on the counter is the most effective bacteria-spreading tool in a kitchen. Between uses it belongs in a bucket of sanitizer at the right strength.
Food Code 3-304.14(B)(1) — Wiping Cloths, Use Limitation
No test strips for checking sanitizer strength
Sanitizer strength is invisible. Without strips, staff are guessing every single time.
“Cloths in-use for wiping between uses stored. Observed in-use cloths stored on prep areas. Ensure cloths are held between uses in a chemical sanitizer solution. 29”Inspector’s note · SA Metro Health
Food Code 4-302.14 — Sanitizing Solutions, Testing Devices
Sep 21, 2021 100 No violations recorded
✓ Metro Health recorded no violations at this inspection.
What these numbers do and do not mean
An inspection score describes one visit on one day. It is what one inspector recorded on one date at one address — Metro Health says so itself. It is not a standing condition, not a grade for the food, and not a prediction about your lunch. A kitchen that scored 88 in March may be spotless today, and one that scored 100 may not be.
A 311 complaint is a phone call, not a finding. The city records that a member of the public called. It is not a citation, not an investigation result, and not evidence that anything was wrong. The city files it against an address, so where two food businesses share one, neither the record nor we can tell them apart. We publish the count with its denominator and let you weigh it.
Awards are reported, not endorsed. Every recognition on this site carries its publisher, its year and a link to the page we read it on. We did not judge those contests and we do not vouch for them; where a publisher named a business rather than an address, the page says so.
Absence of data is never rendered as a finding. No inspection on record means no Bird Score — never a zero, never quietly ranked last. No award found means we searched 172 recognitions from 13 publishers and found none, which is a statement about press coverage and not about cooking.
If something here is wrong, we will fix it. Every figure links to the record it came from. Email us with the correction and we will check it against the source and correct it within 48 hours, whether or not you are a customer. How to request a correction.