Bush's Chicken
1226 BITTERS RD W, San Antonio, 78216
Area: North Central / Airport
· Metro Health licence 910348
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
97/100 on Mar 10, 2026 (164 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 — 8 on record
Open any inspection to see what the inspector actually found, in plain English, with the Food Code section it was cited under.
Mar 10, 2026 97 4 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.
“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, beverage an…”Inspector’s note · SA Metro Health
Food Code 4-602.11(E)(4) — Equipment Food-Contact Surfaces and Utensils · inspection item 39
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.
“damaged filters on the vent hood system. Ensure vent hood filters are in good repair.”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.
“debris around an ice chute in the ice machine. Ensure the ice machine interior is maintained clean.”Inspector’s note · SA Metro Health
Food Code 4-501.11 — Good Repair and Proper Adjustment · inspection item 39
Lighting was too dim
Nobody cleans what they cannot see, and inspectors cannot verify what they cannot see either.
“an accumulation of dust on fan covers in the walk-in cooler. Ensure nonfood-contact surfaces of equipment are maintained clean to sight and touch.”Inspector’s note · SA Metro Health
Food Code 6-303.11(A) — Intensity · inspection item 43
Aug 6, 2025 94 6 findings · 2 illness risk factors
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.
“an accumulation of dust on fan covers in the walk-in cooler and a fan cover in a reach-in cooler. Ensure nonfood-contact surfaces of equipment are maintained clean to sight and touch.”Inspector’s note · SA Metro Health
Food Code 4-301.11 — Cooling, Heating, and Holding Capacities · inspection item 27
Clean equipment or single-use items were stored where they get dirty again
Clean plates stacked under an unfinished ceiling or beside a hand sink are re-contaminated before anyone uses them.
“debris in a ice scoop container and large bucket on top of the unused ice machine. Ensure equipment is maintained clean.”Inspector’s note · SA Metro Health
Food Code 4-903.11(A)(1) — Equipment, Utensils, Linens, and Single-Service and Single-Use Articles · inspection item 39
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.
“a damaged lid on a salt container. Ensure containers are maintained in good repair.”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 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.
“a reach-in cooler at an ambient temperature in the 50s. Ensure cold-hold equipment is capable of maintaining cold food at 41F or below.”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 46
Equipment was broken or out of adjustment
Torn gaskets, failing seals, doors that do not close. Most cooler temperature failures start here.
“clean utensils are stored in a dirty container. Ensure clean utensils are stored in a clean location.”Inspector’s note · SA Metro Health
Food Code 4-501.11 — Good Repair and Proper Adjustment · inspection item 39
Feb 11, 2025 93 4 findings · 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.
“heavy debris buildup on interior surfaces of the ice machine. Ensure the ice machine interior is maintained clean.”Inspector’s note · SA Metro Health
Food Code 5-202.12(A) — Handwashing Sink, Installation · inspection item 31
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.
“water dripping from a hole in the ceiling above the mop sink. Ensure the source of the leak is sealed and ensure the ceiling tile is repaired.”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.
“Cleaning, frequency and RESTRICTIONs.”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.
“2 missing ceiling tiles in the dry storage area. Ensure missing ceiling tiles are replaced.”Inspector’s note · SA Metro Health
Food Code 6-501.11 — Repairing · inspection item 45
Jan 8, 2024 96 3 findings
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.
“Cleaning, frequency and RESTRICTIONs.. ENSURE ICE MACHINE DOOR IS REPAIRED, AND THE INSIDE CLEANED THOROUGHLY.”Inspector’s note · SA Metro Health
Food Code 6-501.12 — Cleaning, Frequency and Restrictions
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. ENSURE HANDSINK AND WAREWASHING SINK FAUCETS ARE FIXED SO THAT NO WATER IS LEAKING OUT. LEAKING FAUCET POSSIBLY DRAINING HOT WATER SUPPPLY. 45”Inspector’s note · SA Metro Health
Food Code 5-205.15(A) — System Maintained in Good Repair
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.”Inspector’s note · SA Metro Health
Food Code 6-501.11 — Repairing
Sep 26, 2023 93 4 findings · 2 illness risk factors
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.
Food Code 3-501.13(A) — Thawing
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.
“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 the maximum temperature reached at the hand washing sink was 90 degrees F. See remarks. 38”Inspector’s note · SA Metro Health
Food Code 5-202.12(A) — Handwashing Sink, Installation
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. Observed the cutting blade on the can opener was not visibly clean. See remarks.”Inspector’s note · SA Metro Health
Food Code 4-601.11(A) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
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. Observed one hand washing sink continually runs water, and one hand washing sink that did not work. Keep all plumbing fixtures in good repair. 10”Inspector’s note · SA Metro Health
Food Code 5-205.15(B) — System Maintained in Good Repair
Oct 10, 2022 97 3 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.
“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
Equipment was broken or out of adjustment
Torn gaskets, failing seals, doors that do not close. Most cooler temperature failures start here.
“Good repair and proper adjustment. CUTTING OR PIERCING PARTS OF CAN OPENERS SHALL BE MAINTAINED CLEANED AND FREE OF ACCUMULATIONS OF FOOD DEBRIS, ETC. 42”Inspector’s note · SA Metro Health
Food Code 4-501.11 — Good Repair and Proper Adjustment
Lighting was too dim
Nobody cleans what they cannot see, and inspectors cannot verify what they cannot see either.
“The light intensity shall be at least 540 lux (50 foot candles). REPAIR/REPLACE ALL NON-FUNCTIONING LIGHTING FIXTURES OR REPLACE ALL NON-FUNCTIONING LIGHT BULBS”Inspector’s note · SA Metro Health
Food Code 6-303.11(C) — Intensity
Aug 2, 2022 95 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.
“In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature controlled for safety.”Inspector’s note · SA Metro Health
Food Code 3-304.12(E) — In-Use Utensils, Between-Use Storage
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. Observed toxic/poisonous chemicals stored with single use/service food items. Store Toxic/poisonous chemicals away from or below all food, food service items, or single use/service food items. 39”Inspector’s note · SA Metro Health
Food Code 7-201.11 — Separation
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.
“Certified Food Manager (CFM) Certificate posted in conspicuous location. Observed the CFM certificate was not posted in a location plainly visible to the public. Post the CFM certificate. 18”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31
Jan 26, 2022 94 3 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.
“Food-contact surfaces clean to sight and touch. Observed mold growth on surfaces in the ice machine bin. Clean and sanitize these surfaces. 47”Inspector’s note · SA Metro Health
Food Code 4-601.11(A) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 1
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.
“Certified Food Manger (CFM) Certificate posted in conspicuous location. Observed the CFM certificate was not posted in a location conspicuous to the consumer.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31
Operating without a valid permit, or a permit condition was unmet
The permit is the legal basis for being open at all.
“Permit Requirement, Prerequisite for Operation. The posted permit has expired. Post a current valid permit. 10”Inspector’s note · SA Metro Health
Food Code 8-301.11 — Prerequisite for Operation
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.
Nearby
More from the guide
More chicken in North Central / AirportBird Score
All 4 in North Central / Airport →
Every neighbourhood in the guide → · the full ranking of 131