Bush's Chicken
3219 MILITARY DR SW, San Antonio, 78211
Area: Southwest Side
· Metro Health licence 29111
Find on Google Maps Find on Apple Maps map links search for the name at the address on the permit — not a pin we placed
Who publishes this, and what they sell. This guide is published by Viking Net, which sells technology services to restaurants — websites, apps, point-of-sale systems and card processing — including to businesses rated on this site. Every rating here is computed by a formula published in full from public records: health inspections, city 311 complaints, published awards, and the state sales-tax permit date. No business can pay to change its score, raise its rank, or have a low score removed, and none has ever been asked to. If that ever changes, this paragraph comes down first.
Latest health inspection
94/100 on Jun 15, 2026 (67 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 — 11 on record
Open any inspection to see what the inspector actually found, in plain English, with the Food Code section it was cited under.
Jun 15, 2026 94 5 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.
“In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not time/temperature controlled for safety with their handles above the top of the food within containers or equipment that can be closed…”Inspector’s note · SA Metro Health
Food Code 3-304.12(B) — In-Use Utensils, Between-Use Storage
Single-use items were reused
Takeout containers, deli cups and cardboard are designed to be used once. Reused, they cannot be cleaned properly.
“Single-service and single-use articles may not be reused. IMPROPER USE OF SINGLE USE UTENSILS. AT INSPECTION: ENCOUNTERED SINGLE USE PLASTIC FOOD CONDIMENT CONTAINER BEING USED AS DISPENSING UTENSIL FOR SUGAR 39 .”Inspector’s note · SA Metro Health
Food Code 4-502.13(A) — Single-Service and Single-Use Articles, Use Limitation
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.
“Exterior doors used as exits need not be self-closing if they are solid and tight-fitting. AT INSPECTION: REAR METAL DOOR (EMERGENCY EXIT/DELIVERIES), DAMAGED AND DOES NOT CREATE A SOLID, TIGHT FIT WHEN CLOSED. REPLACE ALL DAMAGED AND MISSING WEATHER STRIPPING AND BOTTOM DOOR SWEEP.”Inspector’s note · SA Metro Health
Food Code 6-202.15(C) — Outer Openings, Protected
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.
“Removing dead or trapped birds, insects, rodents, and other pests. AT INSPECTION: RESTAURANT USING FLY CATCHING STICKY TRAP TAPE KITS THAT ARE HANGING FROM CEILING TILES IN THE WARE WASHING AREAS. REMOVE ALL SAID TYPES OF FLY TRAPS.”Inspector’s note · SA Metro Health
Food Code 6-501.112 — Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests
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.
“Food-contact surfaces clean to sight and touch. AT INSPECTION: ENCOUNTERED FOOD GRADE DRY INGREDIENTS MEASURING DEVICE, USED FOR DISPENSING SUGAR/OTHER DRY INGREDIENTS, WITH ACCUMULATIONS OF DRIED FOOD INGREDIENTS ON SURFACES. ITEMS REMOVED FROM USE AND SENT TO BE WASHED.”Inspector’s note · SA Metro Health
Food Code 4-601.11(A) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
Mar 4, 2026 93 4 findings · 2 illness risk factors
Handwashing was done incorrectly
The code specifies twenty seconds with soap and vigorous scrubbing. A rinse under the tap does not do the job.
“immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES AT INSPECTION: WITNESSED FOOD SERVICE EMPLOYEE CONDUCTING SERVICE COUNTER DUTIES, MOVE TO FOOD DISPENSING DUTY AND FAILED TO WASH…”Inspector’s note · SA Metro Health
Food Code 2-301.12 — Cleaning Procedure
Staff did not wash hands when they were required to
Between raw chicken and ready-to-eat food, after the restroom, after touching the face — these are the specific moments contamination moves.
“When to wash. EMPLOYEES shall clean their hands and exposed portions of their arms as specified under §”Inspector’s note · SA Metro Health
Food Code 2-301.14 — When to Wash
A required air gap was missing
The physical air gap above a drain is what stops sewage siphoning back into an ice machine or a sink.
“INCH BETWEEN THE END OF THE DRAIN LINE AND THE TOP OF THE FLOOR DRAIN COVER.”Inspector’s note · SA Metro Health
Food Code 5-202.13 — Backflow Prevention, Air Gap
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.
“Repairing. The physical facilities shall be maintained in good repair. CONTAINING WITH THE REPLACING/REPAIRING OF ANY BROKEN,CRACKED FLOOR TILES AND ANY BROKEN/MISSING BASEBOARD TILES. 19”Inspector’s note · SA Metro Health
Food Code 6-501.11 — Repairing
Aug 18, 2025 89 12 findings · 4 illness risk factors
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.
“Continue to repair any damaged floor tiles. Pipe below soda machine must have an air gap of at least 1inch above flood rim. Replace insulation on these pipes.”Inspector’s note · SA Metro Health
Food Code 3-305.11(A)(3) — Food Storage
No test strips for checking sanitizer strength
Sanitizer strength is invisible. Without strips, staff are guessing every single time.
“Sanitizing solutions, testing devices. 37”Inspector’s note · SA Metro Health
Food Code 4-302.14 — Sanitizing Solutions, Testing Devices · inspection item 29
Sanitizer was at the wrong strength
Too weak and it does not kill anything; too strong and it becomes a chemical hazard on the plate. Both are common and both need a test strip to catch.
“Quaternary ammonium compound solution concentration indicated by the manufacturer's instructions.”Inspector’s note · SA Metro Health
Food Code 4-501.114(C) — Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Conc
The sanitizing step was not done correctly
Either hot water at the required temperature and time, or chemical sanitizer at the required strength and contact time. Neither is optional.
“After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in §”Inspector’s note · SA Metro Health
Food Code 4-703.11(C)(4) — Hot Water and Chemical · inspection item 10
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.
“Controlling pests. Eliminating harborage conditions.”Inspector’s note · SA Metro Health
Food Code 6-501.111(D) — 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.
“Continue to clean walls, floors, and ceilings.”Inspector’s note · SA Metro Health
Food Code 6-501.112 — Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests
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.
“Poisonous/toxic materials or chemicals stored properly.”Inspector’s note · SA Metro Health
Food Code 7-201.11 — Separation · inspection item 18
A chemical was on site that is not approved for food establishments
Hardware-store pesticides and consumer products are not tested for use around food and are not permitted.
“several dead roaches and flies in dry storage area. -Remove all dead pests.”Inspector’s note · SA Metro Health
Food Code 7-202.11(A) — Restriction
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.
“Utilize test strips to ensure all food contact surfaces and equipment are being sanitized in correct concentrations.”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.
“Obtain test strips for chemical sanitizer (quaternary ammonium). Concentration to be between 200-400ppm.”Inspector’s note · SA Metro Health
Food Code 6-501.12 — Cleaning, Frequency and Restrictions · inspection item 45
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.
“Ice guards and internal of both ice machines must be cleaned to sight and touch. Remind all employees to keep ice machine door closed when not in use. Clean pan stored above 3 compartment with food residue.”Inspector’s note · SA Metro Health
Food Code 6-501.11 — Repairing · inspection item 45
A definition or applicability provision of the code was cited
Usually attached to another finding to establish which rule applies.
Food Code 1-201.10(B) — Statement of Application and Listing of Terms
Mar 3, 2025 93 3 findings · 2 illness risk factors
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.
“Date marking prepare on site RTE/ TCS food. OBSERVED NO DATE LABELES ON CONTAINERS OF PREPPED CHICKEN, BATTER, ETC. IN WALK IN, ENSURE TO DATE LABEL CONTAINERS WHEN PLACING THEM INSIDE COLD HOLD STORAGE.”Inspector’s note · SA Metro Health
Food Code 3-501.17(A) — Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking
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.
“Hand drying provision.. OBSERVED NO HAND DRYING PROVISIONS AT BEGINNING OF INSPECTION, MANAGEMENT REPLACED PAPER TOWELS. 19”Inspector’s note · SA Metro Health
Food Code 6-301.12 — Hand Drying Provision
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 plumbing system shall be repaired according to the Plumbing Code. OBSERVED UNSEALED PIPE AT HANDSINK IN REAR OF ESTABLISHMENT, WHEN FAUCET WAS TURNED ON PIPE WOULD LEAK EXCESSIVELY. ENSURE TO REPAIR PLUMBING. 28”Inspector’s note · SA Metro Health
Food Code 5-205.15(A) — System Maintained in Good Repair
Aug 21, 2024 95 2 findings · 2 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.
“Cold Hold (41°F/45°F or below).”Inspector’s note · SA Metro Health
Food Code 3-501.16(A)(2) — Time/Temperature Control for Safety Food, Hot and Cold Holding
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.
“Cooling, heating, and holding capacities. Equipment. 2”Inspector’s note · SA Metro Health
Food Code 4-301.11 — Cooling, Heating, and Holding Capacities
Feb 20, 2024 95 2 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.
“Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.”Inspector’s note · SA Metro Health
Food Code 5-205.11 — Using a Handwashing Sink
A backflow prevention device did not meet standard
Hose bibs and carbonators need the right device, correctly fitted, or contaminated water can reverse into the supply.
“Backflow Prevention. The plumbing system shall preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use, including on a hose bib, by: installing an approved backflow prevention device that meets the American Society of Sanitary Engineering (ASSE)…”Inspector’s note · SA Metro Health
Food Code 5-202.14(B) — Backflow Prevention Device, Design Standard
Aug 17, 2023 93 2 findings · 1 illness risk factor
The three-compartment sink was missing, too small, or set up wrong
Wash, rinse, sanitize needs three compartments large enough for the biggest item in the kitchen.
“Manual ware washing, sink compartment requirements.”Inspector’s note · SA Metro Health
Food Code 4-301.12(A) — Manual Warewashing, Sink Compartment Requirements
A Texas mobile unit servicing requirement was not met
Texas rule 25 TAC §228.222 — mobile units must report to an approved servicing area on a set schedule.
“Sewage disposal system that is sized, constructed, maintained, and operated. 22 33”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.222
Feb 28, 2023 92 7 findings · 6 illness risk factors
Frozen food was not kept frozen
Partial thawing and refreezing degrades food safety and quality, and hides how long the food actually spent warm.
“Frozen food. Stored frozen foods shall be maintained frozen.”Inspector’s note · SA Metro Health
Food Code 3-501.11 — Frozen Food
Frozen food was thawed for prep without temperature control
Slacking frozen food has to be done under refrigeration or on a controlled clock, not left out.
“Time/temperature controlled for safety food, slacking.”Inspector’s note · SA Metro Health
Food Code 3-501.12(B) — Time/Temperature Control for Safety Food, Slacking
Food was thawed unsafely
Thawing on a counter or in warm standing water lets the outside of the food warm into the bacteria growth range while the middle is still frozen.
“Thawing. under running water criteria.”Inspector’s note · SA Metro Health
Food Code 3-501.13(B) — Thawing
Food was kept past its date-mark limit, or with no date at all
Listeria grows slowly even in a working fridge. The seven-day limit exists specifically to catch that, and it only works if the dates are on the containers.
“Discarded if exceed either temperature and time combinations. 20”Inspector’s note · SA Metro Health
Food Code 3-501.18(A)(1) — Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition
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.
“Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.”Inspector’s note · SA Metro Health
Food Code 3-302.11(A)(4) — Packaged and Unpackaged Food - Separation, Packaging, and Segregation
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.
“Storing the food where it is not exposed to splash, dust, or other contamination. 38”Inspector’s note · SA Metro Health
Food Code 3-305.11(A)(2) — Food Storage
Waste water was not going to an approved disposal system
Grey water discharged anywhere but an approved system contaminates the site.
“Capacity and drainage. 37”Inspector’s note · SA Metro Health
Food Code 5-403.11(B) — Approved Sewage Disposal System
Sep 30, 2022 88 6 findings · 2 illness risk factors
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.
“Findings: Missing/cracked tiles on floor inside walk in cooler with standing water. Corrective Actions: At next routine inspection, all cracked and missing tiles are to be in good repair so that floors can be properly cleaned and no standing water remains.”Inspector’s note · SA Metro Health
Food Code 5-202.12(A) — Handwashing Sink, Installation · inspection item 31
No test strips for checking sanitizer strength
Sanitizer strength is invisible. Without strips, staff are guessing every single time.
“EQUIPMENT SUCH AS DOOR HANDLES FOR COLD/HOT HOLD UNITS TO BE FREE OF OIL AND FOOD DEBRIS. THE BOTTOM INSIDE OF HOT HOLD UNIT WHERE BUNS ARE STORED NEED TO BE FREE OF BUILDUP OF FOOD DEBRIS.”Inspector’s note · SA Metro Health
Food Code 4-302.14 — Sanitizing Solutions, Testing Devices · inspection item 29
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.
“Findings: All hand sinks in kitchen and restrooms not reaching at least 100F for hot water. Corrective Actions: Ensure that all hand sinks are supplied with hot water with temperature of 100F.”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.
“Findings: No sanitizing strips at time of inspection. Corrective Actions: Ensure that sanitizing strips are available for use to test levels of sanitizing solution.”Inspector’s note · SA Metro Health
Food Code 4-601.11(A) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 10
A non-food surface was made of unsuitable material
Bare wood, rusting metal and raw plywood absorb moisture and cannot be cleaned.
“Nonfood-contact surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.”Inspector’s note · SA Metro Health
Food Code 4-101.19 — Nonfood-Contact Surfaces · 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.
“Findings: Inside ice machine with black residue. Corrective Actions: Ensure that black residue is removed from inside ice machine.”Inspector’s note · SA Metro Health
Food Code 6-501.11 — Repairing · inspection item 45
Mar 24, 2022 86 11 findings · 4 illness risk factors
Staff did not wash hands when they were required to
Between raw chicken and ready-to-eat food, after the restroom, after touching the face — these are the specific moments contamination moves.
“DO NOT STORE IN-USE OR DIRTY EQUIPMENT WITHIN THE HAND WASHING SINK BASIN; HAND WASHING SINKS SHOULD ONLY BE USED BY EMPLOYEES TO WASH THEIR HANDS AS NEEDED;”Inspector’s note · SA Metro Health
Food Code 2-301.14 — When to Wash · inspection item 14
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.
“FACILITY SHOULD ENSURE THAT EMPLOYEES WASH THEIR HANDS WHENEVER THE POSSIBILITY OF CONTAMINATION MAY HAVE EXISTED(AFTER EATING)AND BEFORE GOING BACK TO COOKING AND/OR OPEN FOOD HANDLING;”Inspector’s note · SA Metro Health
Food Code 2-401.11 — Eating, Drinking, or Using TOBACCO PRODUCTS · inspection item 35
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.
“MAKE SURE TO SUPPLY PAPER TOWELS AT ALL HAND WASHING SINKS;”Inspector’s note · SA Metro Health
Food Code 5-205.11 — Using a Handwashing Sink · inspection item 31
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.
“APPROXIMATELY 2-3 SMALL LIVE GERMAN ROACHES; FACILITY WILL NEED TO ENSURE THAT THEY INTENSIFY THEIR PEST CONTROL EFFORTS TO HELP MINIMIZE THE PRESENCE OF THESE PESTS; ORKIN IS THE PEST CONTROL SERVICE THAT IS UTILIZED BY THE FACILITY; ORKIN COMES OUT ONCE/PER MONTH; THIS ISSUE MUST BE ELIMINATED…”Inspector’s note · SA Metro Health
Food Code 6-301.12 — Hand Drying Provision · 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.
“DO NOT STORE EMPLOYEE DRINKS ON TOP OF BOXES HOLDING RAW CHICKEN; FACILITY WILL NEED TO DESIGNATE AN AREA TO STORE EMPLOYEE DRINKS AWAY FROM FOOD STORAGE, FOOD PREPARATION AREAS, AND AWAY FROM WHERE CLEAN EQUIPMENT AND SINGLE SERVICE TYPE ARTICLES ARE STORED;”Inspector’s note · SA Metro Health
Food Code 6-501.111(B) — Controlling Pests · inspection item 34
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.
“DAYS OBTAIN A FOOD HANDLERS CERTIFICATE; THIS MUST BE CORRECTED PRIOR TO NEXT INSPECTION TO AVOID RE-INSPECTIONS AND RE-INSPECTION FEES;”Inspector’s note · SA Metro Health
Food Code 7-201.11 — Separation · inspection item 3
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.
“WILL NEED TO CONTINUE WORKING ON FLOORS THAT ARE CRACKED AND/OR IN BAD REPAIR; WILL NEED TO PROVIDE GROUT WHERE NEEDED; REPAIR WALLS AND DAMAGED BASEBOARDS WHERE NEEDED; FLOORS SHOULD ALSO BE GRADED SO THAT WATER CAN EASILY DRAIN TO AN APPROPRIATE FLOOR DRAIN(OBSERVED POOLED WATER ON THE FLOORS I…”Inspector’s note · SA Metro Health
Food Code 6-501.12 — Cleaning, Frequency and Restrictions · inspection item 45
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 plumbing system shall be maintained in good repair.”Inspector’s note · SA Metro Health
Food Code 5-205.15(B) — System Maintained in Good Repair · inspection item 3
No designated area for staff belongings, food or smoking
Personal items stored among the food supply is a contamination route with no upside.
“COMPARTMENT SINK WILL NEED TO BE REPAIRED PRIOR TO NEXT INSPECTION TO AVOID POSSIBLE RE-INSPECTIONS AND RE-INSPECTION FEES;”Inspector’s note · SA Metro Health
Food Code 6-403.11(A) — Designated Areas · inspection item 45
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.
“EMPLOYEES SHOULD NOT EAT WITHIN THE KITCHEN AND PREPARE AND/OR COOK FOODS AT THE SAME TIME; FOOD SHOULD BE EATEN OUTSIDE OF THE KITCHEN ON BREAKS OR IN A DESIGNATED AREA AWAY FROM FOOD PREPARATION AND FOOD STORAGE AREAS;”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.
“FACILITY WILL NEED TO ENSURE TO CLEAN FOOD DEBRIS/GREASE/OTHER FOREIGN DEBRIS OBSERVED ON THE FLOORS, ESPECIALLY UNDERNEATH COOKING EQUIPMENT AND OTHER EQUIPMENT;”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31 · inspection item 30
Aug 9, 2021 86 1 finding
A Food Code requirement was not met
The inspector's own note below describes what was found.
“TCS foods requiring cold hold shall be maintained at 41 degrees F and below. Observed raw chicken in walk in cooler at 47 degrees F.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.103 · inspection item 34
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.
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