Bush's Chicken
13603 NACOGDOCHES RD, San Antonio, 78217
Area: Northeast Side
· Metro Health licence 225675
Mixed record · rank 61 of 112
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Latest health inspection
98/100 on Jul 7, 2026 (30 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 — 10 on record
Open any inspection to see what the inspector actually found, in plain English, with the Food Code section it was cited under.
Jul 7, 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.
“Rust-like substance on drying rack above 3 compartment sink. CORRECTIVE ACTION: Clean or replace racks. FOOD CODE:”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 exhaust hood or ventilation was not cleaned
Grease-loaded hoods drip back down onto the cook line and are a serious fire risk on top of the food-safety one.
“Exhaust air duct in back corner with buildup of debris. CORRECTIVE ACTION: Clean duct to sight and touch. FOOD CODE:”Inspector’s note · SA Metro Health
Food Code 6-501.14(A) — Cleaning Ventilation Systems, Nuisance and Discharge Prohibition · inspection item 43
Dec 8, 2025 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.
“Ice buildup on floor in walk-in freezer CORRECTIVE ACTION: Remove ice buildup. Prevent ice buildup from occurring/remove ice at a frequency to prevent buildup over time. FOOD CODE:”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 42
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.
“Leak at 3 compartment sink CORRECTIVE ACTION: Ensure leak is repaired FOOD CODE:”Inspector’s note · SA Metro Health
Food Code 6-501.11 — Repairing · inspection item 45
May 9, 2025 97 4 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.
“Puddle of water next to water softener. CORRECTIVE ACTION: Ensure water is cleared up and repairs are made if necessary. FOOD CODE:”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 42
Non-food surfaces had built-up grease or debris
Shelving, equipment exteriors, fryer sides and floor-level equipment. Build-up feeds pests and eventually falls into food.
“Ice buildup in walk-in freezer. CORRECTIVE ACTION: Remove/defrost freezer. FOOD CODE:”Inspector’s note · SA Metro Health
Food Code 4-602.13 — Nonfood-Contact Surfaces · inspection item 42
The exhaust hood or ventilation was not cleaned
Grease-loaded hoods drip back down onto the cook line and are a serious fire risk on top of the food-safety one.
“Black and rust-like residue on exhaust vents. CORRECTIVE ACTION: Clean or replace vents so black and rust-like residue is no longer present. FOOO CODE:”Inspector’s note · SA Metro Health
Food Code 6-501.14(A) — Cleaning Ventilation Systems, Nuisance and Discharge Prohibition · inspection item 43
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.
“Leak at handwashing sink p-trap in back of kitchen. CORRECTIVE ACTION: Repair leak from p-trap. FOOD CODE:”Inspector’s note · SA Metro Health
Food Code 6-501.11 — Repairing · inspection item 45
Dec 10, 2024 96 4 findings · 1 illness risk factor
Raw and ready-to-eat food were not kept separate
Raw chicken stored above or beside food that will not be cooked again is how salmonella gets onto the thing you eat. This is the classic one.
“Chicken and flour containers without covers. CORRECTIVE ACTION: Ensure food is covered while no actively in use. FOOD CODE:”Inspector’s note · SA Metro Health
Food Code 3-302.11(A)(4) — Packaged and Unpackaged Food - Separation, Packaging, and Segregation · inspection item 37
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.
“Gap in back door bottom corner. CORRECTIVE ACTION: Repair door so gap is sealed to prevent entry of insects and rodents. FOOD CODE:”Inspector’s note · SA Metro Health
Food Code 6-202.15(D) — 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.
“Blower on walk-in cooler with small buildup of black moldlike substance. CORRECTIVE ACTION: Clean and sanitize at a frequency to prevent buildup over time. FOOD CODE:”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 exhaust hood or ventilation was not cleaned
Grease-loaded hoods drip back down onto the cook line and are a serious fire risk on top of the food-safety one.
“Heavy buildup on exhaust air duct. CORRECTIVE ACTION: Clean or replace to prevent contamination to food. FOOD CODE:”Inspector’s note · SA Metro Health
Food Code 6-501.14(A) — Cleaning Ventilation Systems, Nuisance and Discharge Prohibition · inspection item 43
Jun 13, 2024 94 3 findings · 1 illness risk factor
A hand sink was blocked, or used for something other than washing hands
Hand sinks get used as dump sinks or stacked with boxes. A hand sink you have to move something to reach does not get used mid-rush, which is exactly when it matters.
“hand sink used as storage for chemical bottle. Ensure hand sink is used for handwashing only.”Inspector’s note · SA Metro Health
Food Code 5-205.11 — Using a Handwashing Sink · inspection item 31
Chemicals were stored where they could contaminate food
Cleaning products on the shelf above food, or beside the prep table, only need to leak once.
“chemical bottle stored in hand sink. Ensure chemicals are not not stored in hand sink.”Inspector’s note · SA Metro Health
Food Code 7-201.11 — Separation · inspection item 18
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.
“excessive ice on floor of freezer. Ensure tp remove ice from freezer.”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 42
Nov 16, 2023 93 4 findings · 1 illness risk factor
A hand sink was blocked, or used for something other than washing hands
Hand sinks get used as dump sinks or stacked with boxes. A hand sink you have to move something to reach does not get used mid-rush, which is exactly when it matters.
“items stored in hand sink. Ensure hand sink is used for handwashing only.”Inspector’s note · SA Metro Health
Food Code 5-205.11 — Using a Handwashing Sink · inspection item 31
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.
“pest strip full. Ensure to change out pest strips and 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
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
Lighting was too dim
Nobody cleans what they cannot see, and inspectors cannot verify what they cannot see either.
“light in freezer dim due possibly to ice encasing light bulb. Ensure light intensity in freezer is as per;”Inspector’s note · SA Metro Health
Food Code 6-303.11(A) — Intensity · inspection item 43
Apr 18, 2023 92 5 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.
“Walk in cooler and marinating chicken reading 50F. Food had not been out of temperature for more than 4 hours. Food in cooler was moved to working cooler. Manager has submitted service request.”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 cooler reading 50F. Ensure cooler maintains internal temperature 41F. Manager has submitted work order. Cooler contents moved to working unit.”Inspector’s note · SA Metro Health
Food Code 4-301.11 — Cooling, Heating, and Holding Capacities · inspection item 27
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.
“bin of flour with scoop handle stored in flour. Ensure scoops are stored with handles above food.”Inspector’s note · SA Metro Health
Food Code 3-304.12(B) — In-Use Utensils, Between-Use Storage · inspection item 39
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.
“hanging sticky traps full of dead pests. Ensure to remove traps when full.”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.
“moldlike substance in ice machine. Ensure ice machine is cleaned. Observed excessive ice on floor of freezer. Ensure to remove ice.”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 42
Oct 17, 2022 98 3 findings · 1 illness risk factor
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 handle stored touching food. Ensure scoop handles are stored as per;”Inspector’s note · SA Metro Health
Food Code 3-304.12(A) — In-Use Utensils, Between-Use Storage · inspection item 39
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.
“dead pests throughout establishment. Ensure pest control measures are followed. Ensure dead pests are removed. Ensure pest tape is removed once full.”Inspector’s note · SA Metro Health
Food Code 6-501.111(B) — Controlling Pests · 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.
“Controlling pests. Check premises.”Inspector’s note · SA Metro Health
Food Code 6-501.112 — Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests
Sep 14, 2022 98 2 findings · 1 illness risk factor
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.
Food Code 3-304.12(A) — In-Use Utensils, Between-Use Storage
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.
“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. 42”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
Dec 21, 2021 96 3 findings
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Repairing. The physical facilities shall be maintained in good repair. Observed rusty racks inside of walk in cooler. Ensure racks are replaced/repaired to be smooth, nonabsorbent, and easily cleanable. 39”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.114
A Food Code requirement was not met
The inspector's own note below describes what was found.
“(D) Surfaces of utensils and equipment contacting food that is not time/temperature control for safety shall be cleaned: in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverag…”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.146
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Repairing. The physical facilities shall be maintained in good repair. Observed ice buildup inside of walk in freezer. Ensure ice is removed and freezer is maintained to prevent ice buildup. 45”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.186
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.