Bush's Chicken
10603 HUEBNER RD, San Antonio, 78240
Area: Northwest Side
· Metro Health licence 565418
Mixed record · rank 40 of 112
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Latest health inspection
100/100 on Jul 17, 2026 (20 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 17, 2026 100 No violations recorded
✓ Metro Health recorded no violations at this inspection.
Dec 19, 2025 100 No violations recorded
✓ Metro Health recorded no violations at this inspection.
Jun 24, 2025 100 No violations recorded
✓ Metro Health recorded no violations at this inspection.
Jan 10, 2025 98 1 finding · 1 illness risk factor
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.
“MINUTES. ENSURE HAND SINKS ARE SERVICED AND PRODUCING HOT WATER OF AT LEAST 100 DEGREES F **”Inspector’s note · SA Metro Health
Food Code 5-202.12(A) — Handwashing Sink, Installation · inspection item 5
Mar 26, 2024 98 1 finding · 1 illness risk factor
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.
Food Code 5-202.12(A) — Handwashing Sink, Installation
Sep 18, 2023 98 2 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.
“dirt, dust, and other debris inside the ice machines. Ensure all equipment is cleaned frequently to prevent any soil or mold accumuation.”Inspector’s note · SA Metro Health
Food Code 4-602.11(E)(4) — Equipment Food-Contact Surfaces and Utensils · inspection item 39
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.
“three compartment sink leak from the bottom when in use. Ensure all equipment and plumbing systems are in good repair.”Inspector’s note · SA Metro Health
Food Code 5-205.15(B) — System Maintained in Good Repair · inspection item 46
Jan 10, 2023 100 No violations recorded
✓ Metro Health recorded no violations at this inspection.
Sep 28, 2022 96 3 findings · 1 illness risk factor
Reheated food did not reach a safe temperature
Food being reheated to hold on a steam table has to hit 165°F fast, which kills anything that grew while it was in the fridge.
Food Code 3-403.11(A) — Reheating for Hot Holding
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.
Texas rule 25 TAC §228.31
A permit-holder responsibility was not met
Covers the obligations that come with holding the permit — posting it, allowing access, reporting changes, correcting findings.
“Certified Food Manager (CFM) Certificate posted in conspicuous location. Observed the CFM certificate was not posted in a location conspicuous to the consumer. Post the certificate. 47”Inspector’s note · SA Metro Health
Food Code 8-304.11(K) — Responsibilities of the Permit Holder
Mar 25, 2022 94 7 findings
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.
“ANTHONY CANTU IS CFM ON SITE UNTIL 6/3/2023, BUT IS NOT REGISTERED WITH THE LOCAL HEALTH DEPARTMENT. ENSURE ALL CFM CERTIFICATES ARE REGISTERED WITH THE LOCAL HEALTH DEPARTMENT BY: 1) TAKE CFM CERTIFICATE TO THE HEALTH DEPT. DESK AT 1901 S.”Inspector’s note · SA Metro Health
Food Code 6-202.15(A) — Outer Openings, Protected · inspection item 21
Equipment or utensils were not durable or designed for commercial use
Household equipment in a commercial kitchen cannot survive commercial cleaning and breaks down into surfaces that cannot be sanitized.
“Nonfood-contact surfaces. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.”Inspector’s note · SA Metro Health
Food Code 4-201.11 — Equipment and Utensils
A food-contact surface was cracked, pitted or not smooth
Cracks and scores hold food debris that no amount of scrubbing reaches.
“Food-contact surfaces. smooth, non-absorbent and easily cleanable.”Inspector’s note · SA Metro Health
Food Code 4-202.11 — Food-Contact Surfaces
A non-food surface was built so it cannot be cleaned
Unsealed seams and inaccessible cavities collect grease permanently.
Food Code 4-202.16 — Nonfood-Contact Surfaces
A floor, wall or ceiling surface was not smooth and cleanable
Porous or rough surfaces in a wet kitchen hold moisture and grow mould. They must be sealable and washable.
“Outer openings, protected. OBSERVED DAYLIGHT SHINING THROUGH BOTTOM OF BACK DOOR. ENSURE ALL OUTER OPENINGS ARE PROERLY WEATHER STRIPPED, SO NO DAYLIGHT CAN SHOW THROUGH. 45”Inspector’s note · SA Metro Health
Food Code 6-101.11(A)(1) — Surface Characteristics
Floors, walls or ceilings were damaged or not cleanable
Missing tile and unsealed drywall in a kitchen absorb grease and water and cannot be brought back to clean.
“Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be nonabsorbent.”Inspector’s note · SA Metro Health
Food Code 6-201.11 — Floors, Walls, and Ceilings
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Equipment and utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.223
Sep 22, 2021 93 7 findings
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Cleanability. Floor, wall ceiling constructed installed are smooth and easily cleanable. OBSERVED BLACK SUBSTANCE (MOLD) GROWING ON WALL TILES OF MOP SINK. ENSURE ALL BLACK SUBSTANCE (MOLD) IS CLEANED FROM WALL TILES AT MOP SINK. 42”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.101
A Food Code requirement was not met
The inspector's own note below describes what was found.
“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. OBSERVED CARDBOARD BOXES BEING USED AS TRASH CANS.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.107
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Cooling, heating, and holding capacities. Equipment. OBSERVED BACK WALK-IN COOLER NOT HOLDING 41F DEGREES AND WITH ICE BUILDING UP ON PIPES OF A/C UNIT. ENSURE WALK-IN COOLER A/C IS CHECKED OUT AND IS MAINTAINING A 41F DEGREE TEMPERATURE. 31 *”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.
“Wall and ceiling covering materials shall be attached so that they are easily cleanable. OBSERVED DOORWAY WALL EXPOSED AT BACK DOOR, WALL TILES (FRP)COMING OFF THE WALL INSIDE WALK-IN REFRIGERATOR (NEAR BACK DOOR), WALL TILES (FRP) COMING OFF WALL GOING INTO DRY STORAGE AREA.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.171
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be nonabsorbent.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.173
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Hand washing facility provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet. OBSERVED HANDSINKS IN KITCHEN NOT REACHING 100F DEGREES. ENSURE ALL HANDSINKS IN KTCHEN AREA ARE MAINTAINING A MINIMUM OF 100F DEGREES. 31 *”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.175
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Hand drying provision.. OBSERVED NO PAPER TOWELS TO BACK HANDSINK. ENSURE PAPER TOWELS ARE PRESENT AT BACK HANDSINK. 35”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.42
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.