Bobbie's Southern Kitchen
606 EMBASSY OAKS # 100, San Antonio, 78216
Area: North Central / Airport
· Metro Health licence 1795854
Solid record
rank 33 of 112
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Latest health inspection
98/100 on Jan 21, 2026 (197 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 — 4 on record
Open any inspection to see what the inspector actually found, in plain English, with the Food Code section it was cited under.
Jan 21, 2026 98 2 findings
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.
“dust accumulation on fan covers in multiple coolers. Ensure equipment is 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
Equipment was broken or out of adjustment
Torn gaskets, failing seals, doors that do not close. Most cooler temperature failures start here.
“damaged gaskets on multiple coolers in the prep line. Ensure gaskets are maintained in good repair.”Inspector’s note · SA Metro Health
Food Code 4-501.11 — Good Repair and Proper Adjustment · inspection item 39
Aug 14, 2025 94 4 findings · 2 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.
“multiple cold-hold units and the walk-in cooler missing thermometers. Ensure all cold-hold equipment has working thermometers.”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.
“a cooler at an ambient temperature of 50F and a salsa warmer at a temperature of 112F. Ensure cold and hot hold equipment are capable of maintaining food at the required temperatures (41F or below for coolers, 135F or above for warmers).”Inspector’s note · SA Metro Health
Food Code 4-301.11 — Cooling, Heating, and Holding Capacities · inspection item 27
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.
“heavy dust accumulation on a fan cover in a prep cooler. Ensure equipment is 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
Equipment was broken or out of adjustment
Torn gaskets, failing seals, doors that do not close. Most cooler temperature failures start here.
“reach-in cooler door being held together with duct tape. Ensure this door is permanently repaired or otherwise replaced.”Inspector’s note · SA Metro Health
Food Code 4-501.11 — Good Repair and Proper Adjustment · inspection item 39
Jan 30, 2025 95 4 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.
“wet wiping cloths left out on equipment between-uses. Ensure wet wiping cloths are stored in a sanitizer solution between uses.”Inspector’s note · SA Metro Health
Food Code 3-304.14(B)(1) — Wiping Cloths, Use Limitation · inspection item 36
A hand sink did not deliver warm water, or was installed wrong
Handwashing requires water at 100°F for long enough to work. Cold-only sinks cut the wash short.
“No hot water was available at any of the establishment's handwashing sinks. Ensure hot water of at least 100F is available at all handwashing sinks. A plumber was contacted and will be here this afternoon to investigate the issue.”Inspector’s note · SA Metro Health
Food Code 5-202.12(A) — Handwashing Sink, Installation · inspection item 31
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.
“flying insect presence in the water heater/equipment storage area. Ensure pests are eliminated using effective and approved means.”Inspector’s note · SA Metro Health
Food Code 6-501.111(B) — Controlling Pests · inspection item 34
Equipment was broken or out of adjustment
Torn gaskets, failing seals, doors that do not close. Most cooler temperature failures start here.
“damaged gaskets on several prep cooler doors in the prep line. Ensure gaskets are maintained in good repair.”Inspector’s note · SA Metro Health
Food Code 4-501.11 — Good Repair and Proper Adjustment · inspection item 39
Sep 25, 2024 98 1 finding · 1 illness risk factor
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.
“a dairy cooler and a salsa hot hold at improper temperatures. Ensure cold-hold equipment is capable of maintaining food at 41F or below and hot-hold equipment 135F or above. All affected food was moved and the hot-hold was adjusted.”Inspector’s note · SA Metro Health
Food Code 4-301.11 — Cooling, Heating, and Holding Capacities · inspection item 27
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.