Bush's Chicken
1332 MILITARY DR SE, San Antonio, 78214
Area: South Side
· Metro Health licence 280059
Mixed record · rank 69 of 112
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Latest health inspection
97/100 on Apr 1, 2026 (127 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 — 9 on record
Open any inspection to see what the inspector actually found, in plain English, with the Food Code section it was cited under.
Apr 1, 2026 97 3 findings · 1 illness risk factor
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.
“ice machine with debris build up. Ensure to clean ice machine routinely to prevent debris”Inspector’s note · SA Metro Health
Food Code 4-602.11(E)(4) — Equipment Food-Contact Surfaces and Utensils · 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 pest in storage room. Ensue to remove dead pests and clean routinely”Inspector’s note · SA Metro Health
Food Code 6-501.111(B) — Controlling Pests · inspection item 34
The premises were not cleaned often enough
Floors, walls, shelving, the areas under and behind equipment. This is the finding for build-up in the places nobody wants to reach.
“debris build up on vents. Ensure to clean physical facilities routinely”Inspector’s note · SA Metro Health
Food Code 6-501.12 — Cleaning, Frequency and Restrictions · inspection item 45
Sep 25, 2025 92 4 findings · 1 illness risk factor
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 temping at 44F-45F in walk in cooler. Ensure food is holding temperatures of 41F and below”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
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 and live pests in storage room. Ensure to have routine pest control from a license pest control”Inspector’s note · SA Metro Health
Food Code 6-501.111(B) — Controlling 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.
“dead pest on equipment. Ensure to keep equipment cleaned”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 premises were not cleaned often enough
Floors, walls, shelving, the areas under and behind equipment. This is the finding for build-up in the places nobody wants to reach.
“debris build up on floor, wall, and vents. Ensure to clean physical facilities routinely”Inspector’s note · SA Metro Health
Food Code 6-501.12 — Cleaning, Frequency and Restrictions · inspection item 45
Jan 31, 2025 99 1 finding
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.
Food Code 6-501.111(B) — Controlling Pests
Jul 8, 2024 100 No violations recorded
✓ Metro Health recorded no violations at this inspection.
Dec 18, 2023 100 No violations recorded
✓ Metro Health recorded no violations at this inspection.
Aug 9, 2023 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.
“Scoops with no handles being used in batter. CORRECTIVE ACTION: Only scoops with handles can be used. Handles must be stored in a way that the handle doesn't come in contact with food items. FOOD CODE:”Inspector’s note · SA Metro Health
Food Code 3-304.12(B) — In-Use Utensils, Between-Use Storage · inspection item 39
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.
“Leaks in handwashing sinks. CORRECTIVE ACTION: Ensure leaks are repaired. FOOD CODE:”Inspector’s note · SA Metro Health
Food Code 6-501.11 — Repairing · inspection item 45
Mar 28, 2023 98 2 findings · 2 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.
“Scoop with no handle in food and scoop with handle where handle touches food. CORRECTIVE ACTION: Ensure all scoops have handles and handles are stored sticking up so they don't come in contact with food. FOOD CODE:”Inspector’s note · SA Metro Health
Food Code 3-304.12(A) — In-Use Utensils, Between-Use Storage · inspection item 39
Food was stored where it could be contaminated
Boxes on the floor, food under a leaking line, product stored in the mop area. Anything at floor level catches splash and pests.
“Food storage container stored on ground. CORRECTIVE ACTION: Ensure food is stored at least 6 inches above ground. FOOD CODE:”Inspector’s note · SA Metro Health
Food Code 3-305.11(A)(3) — Food Storage · inspection item 37
Jun 17, 2022 95 5 findings · 1 illness risk factor
No test strips for checking sanitizer strength
Sanitizer strength is invisible. Without strips, staff are guessing every single time.
“No test strips found at time of inspection.”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.
“Observable amount of flies present in the back of the restaurant, primarily in the storage room.”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.
“Dead roaches present in CO2 tank/bag in box room. Ensure dead insects are disposed properly.”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.
“Fans in walk in cooler visibly dirty with an accumulation of dust and mold-like residue on the fans.”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.
“No food handlers certificates present at time of inspection.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31 · inspection item 47
Dec 14, 2021 96 3 findings
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Racks in walk in cooler visibly dirty with an accumulation of dust and mildew-like residue.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.113 · inspection item 42
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Handwashing station found in the kitchen not reaching temperatures of at least 100F. *”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.146 · inspection item 31
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Missing floor tiles found in the corridor between the three compartment sink and walk in coolers.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.186 · inspection item 45
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.