Bush's Chicken
8346 N 1604 W, San Antonio, 78249
Area: Northwest / UTSA
· Metro Health licence 929966
Mixed record · rank 80 of 112
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Latest health inspection
98/100 on Apr 13, 2026 (115 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.
Apr 13, 2026 98 2 findings
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(D) — Controlling 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.
“Controlling pests. Eliminating harborage conditions. Observed conditions of harborage in the esstablishment. SEE REMARKS. 42”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
Nov 21, 2025 98 1 finding · 1 illness risk factor
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.
Food Code 6-301.12 — Hand Drying Provision
May 16, 2025 93 5 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.
“Backflow prevention device, when required. Observed a hose connected to the water supply with no backflow protection should the hose be in contamination. SEE REMARKS. 31”Inspector’s note · SA Metro Health
Food Code 5-202.12(A) — Handwashing Sink, Installation
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.
“Permit posted. Observed the permit was not posted in a location conspicuous to the consumer. The permit was found and posted. 19”Inspector’s note · SA Metro Health
Food Code 5-202.13 — Backflow Prevention, Air Gap
A backflow preventer was required and not fitted
Most commonly a hose left connected to a mop-sink tap with no vacuum breaker.
“Backflow prevention, air gap. Observed the spray hose on the three compartment sink is hanging below the fill level of the sink. SEE REMARKS. 19”Inspector’s note · SA Metro Health
Food Code 5-203.14 — Backflow Prevention Device, When Required
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.
“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 hot water turned off on a handwashing sink.”Inspector’s note · SA Metro Health
Food Code 5-205.15(B) — System Maintained in Good Repair
A permit-holder responsibility was not met
Covers the obligations that come with holding the permit — posting it, allowing access, reporting changes, correcting findings.
Food Code 8-304.11(A) — Responsibilities of the Permit Holder
Oct 29, 2024 92 4 findings · 2 illness risk factors
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.
“Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. Observed cloths and cleaning scrub in the rear hand washing sink. A hand washing sink must be used only for handwashing. Removed items from the sink. 35”Inspector’s note · SA Metro Health
Food Code 2-401.11 — Eating, Drinking, or Using TOBACCO PRODUCTS
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.
“Backflow prevention, air gap. Observed the spray hose on the three compartment sink was hanging below the fill level of the sink. See remarks. 31”Inspector’s note · SA Metro Health
Food Code 5-205.11 — Using a Handwashing Sink
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.
“Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an Accredited Program. Observed the CFM was not in the establishment when it was in operation. See remarks. 19”Inspector’s note · SA Metro Health
Food Code 5-202.13 — Backflow Prevention, Air Gap
The person in charge could not demonstrate food-safety knowledge
The inspector asks direct questions. Not being able to answer them means the rules are not understood on the floor.
Food Code 2-102.11(B) — Demonstration
Apr 16, 2024 98 2 findings
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.
“ENSURE TO CLEAN LIDS AND EXTERIOR SURFACES TO BULK CONTAINERS TO LIMIT FOOD/SOIL BUILDUP;”Inspector’s note · SA Metro Health
Food Code 4-602.13 — Nonfood-Contact Surfaces · 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.
Food Code 6-501.12 — Cleaning, Frequency and Restrictions · inspection item 3
Oct 16, 2023 96 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.
“ENSURE TO STORE SCOOPERS FOR BULK PRODUCTS WITH THE HANDLE ABOVE THE FOOD ITEM(MSG BULK CONTAINER/ICE BIN), IF STORING THE UTENSIL WITHIN THE BIN;”Inspector’s note · SA Metro Health
Food Code 3-304.12(B) — In-Use Utensils, Between-Use Storage · 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.
“CAN OPENER HAS FOOD SOILS AND A HIGH AMOUNT OF RUST OBSERVED ON IT; FACILITY WILL NEED TO ENSURE TO CLEAN CAN OPENER; IF CAN OPENER CAN NO LONGER BE CLEANED, THEN THIS EQUIPMENT SHOULD BE REPLACED;”Inspector’s note · SA Metro Health
Food Code 4-601.11(A) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 10
May 11, 2023 88 8 findings · 5 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.
“HOURS ARE PROVIDED WITH A USE BY/CONSUME BY DATE;”Inspector’s note · SA Metro Health
Food Code 3-501.17(A) — Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking · inspection item 24
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.
“A HIGHLY #10 DENTED CAN ON THE BACK SHELF IN THE DRY STORAGE AREA; FACILITY SHOULD ENSURE TO SEPARATE HIGHLY DAMAGED CANS FROM GOOD CANNED PRODUCTS AND KEEP THESE CANS IN AN AREA FOR DAMAGED PRODUCTS;”Inspector’s note · SA Metro Health
Food Code 3-302.11(A)(7) — Packaged and Unpackaged Food - Separation, Packaging, and Segregation · inspection item 37
Wiping cloths were left out instead of kept in sanitizer
A damp rag on the counter is the most effective bacteria-spreading tool in a kitchen. Between uses it belongs in a bucket of sanitizer at the right strength.
“COMPARTMENT SINK; ALSO OBSERVED ANOTHER WIPING CLOTH STORED ON ONE OF THE PREPARATION TABLES; FACILITY WILL NEED TO ENSURE TO REPLACE WIPING CLOTHS WHEN BECOMING HIGHLY SOILED AND SHOULD ALSO STORE WIPING CLOTHS IN A HYGIENIC MANNER, BY STORING THEM IN THEIR SANITIZING BUCKET AFTER USE;”Inspector’s note · SA Metro Health
Food Code 3-304.14(D) — Wiping Cloths, Use Limitation · inspection item 3
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.
“DO NOT STORE MISCELLANEOUS ITEMS WITHIN THE BASIN OF THE HANDWASHING SINK(SEEN IN BACK AREA CLOSEST TO THE BACK EXIT DOOR); HANDWASHING SINKS SHOULD NOT BE USED TO STORE ITEMS, BUT ONLY TO BE USED BY EMPLOYEES TO WASH THEIR HANDS AS NEEDED;”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.
“PROVIDE PAPER TOWELS AT ALL HANDWASHING SINKS;”Inspector’s note · SA Metro Health
Food Code 6-301.12 — Hand Drying Provision · 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.
“BLEACH TOXIC SPRAY BOTTLE WAS OBSERVED SITTING ON ONE OF THE SHELVES IN THE WALK IN COOLER NEXT TO AND ABOVE PACKAGED FOOD ITEMS; ESTABLISHMENT SHOULD ALWAYS ENSURE TO STORE CHEMICALS BACK IN THERE DESIGNATED AREA AFTER USE;”Inspector’s note · SA Metro Health
Food Code 7-201.11 — Separation · inspection item 18
No covered waste bin in the women's restroom
A specific code requirement, and one of the most frequently cited items in the whole state.
“PROVIDE A LID TO AT LEAST ONE WASTE RECEPTACLE WITHIN THE WOMEN'S RESTROOM; CORRECT PRIOR TO NEXT INSPECTION TO AVOID POSSIBLE RE-INSPECTIONS AND RE-INSPECTION FEES;”Inspector’s note · SA Metro Health
Food Code 5-501.17 — Toilet Room Receptacle, Covered · inspection item 46
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.
“DAYS OF BEING EMPLOYED WITH THE BUSINESS; THIS WILL NEED TO BE CORRECTED BY 6/12/23 IN ORDER TO AVOID RE-INSPECTIONS AND RE-INSPECTION FEES;”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31 · inspection item 30
Nov 30, 2022 91 8 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.
“THE SERVING SPOON TO THE CELERY SALT AND THE SCOOPER FOR THE BATTER MIX WAS OBSERVED STUCK/BURIED WITHIN THE FOOD/BULK PRODUCTS; ESTABLISHMENT MUST ENSURE THAT HANDLES TO THESE TYPES OF UTENSILS ARE STORED ABOVE THE FOOD PRODUCT(IF STORING WITHIN THE BULK CONTAINER) TO LIMIT BARE HAND CONTACT;”Inspector’s note · SA Metro Health
Food Code 3-304.12(B) — In-Use Utensils, Between-Use Storage · inspection item 39
No test strips for checking sanitizer strength
Sanitizer strength is invisible. Without strips, staff are guessing every single time.
“FACILITY WILL NEED TO PROVIDE OR BE ABLE TO LOCATE THE QUATERNARY AMMONIUM CHEMICAL TEST STRIPS; THESE MUST BE USED TO CHECK THE FINAL CONCENTRATION OF THE SANITIZER PRIOR TO ENGAGING IN MANUAL WAREWASHING; THIS WILL NEED TO BE CORRECTED BY 12/12 TO AVOID A 1ST RE-INSPECTION FEE OF $103;”Inspector’s note · SA Metro Health
Food Code 4-302.14 — Sanitizing Solutions, Testing Devices · inspection item 29
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 cleaned at a frequency necessary to preclude accumulation of soil residues;”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
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.
“WIPE DOWN THE TOPS OF A FEW LIDS TO A FEW OF THE BULK CONTAINERS IN THE BACK, DRY STORAGE AREA; LIDS WERE STICKY AND FOOD SOILS WERE PRESENT IN THIS AREA; WIPE DOWN SHELF HOLDING LARGE BULK PACKAGES DUE TO SPILLED FOOD DEBRIS;”Inspector’s note · SA Metro Health
Food Code 4-602.13 — Nonfood-Contact Surfaces · inspection item 42
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.
“ESTABLISHMENT WILL NEED TO HAVE BOTH ICE BIN DRAIN LINES TO BOTH THE ICE MACHINES RAISED ABOVE THE FLOOR DRAIN TO ALLOW A SUFFICIENT AIR GAP; THIS WILL NEED TO BE CORRECTED BY 12/12/22 IN ORDER TO AVOID A RE-INSPECTION FEE OF $103;”Inspector’s note · SA Metro Health
Food Code 5-202.13 — Backflow Prevention, Air Gap · inspection item 19
Equipment was broken or out of adjustment
Torn gaskets, failing seals, doors that do not close. Most cooler temperature failures start here.
“ESTABLISHMENT WILL NEED TO HAVE THE WHITE DRAIN LINE TO THE WATER HEATER IN THE BACK CHECKED, AS WATER IS LEAKING FROM THIS AREA AND POOLING ON THE GROUND; THIS SHOULD BE CORRECTED PRIOR TO NEXT INSPECTION;”Inspector’s note · SA Metro Health
Food Code 4-501.11 — Good Repair and Proper Adjustment · inspection item 39
No designated area for staff belongings, food or smoking
Personal items stored among the food supply is a contamination route with no upside.
“DO NOT STORE EMPLOYEE ENERGY DRINKS/BOTTLED WATERS ON THE TOP SHELF, ABOVE FOOD PRODUCTS USED FOR THE CONSUMER; THERE WILL NEED TO BE A DESIGNATED AREA FOR EMPLOYEE DRINKS AND OTHER PERSONAL ITEMS;”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.
“ENSURE TO SEAL OPENINGS WITHIN THE CEILING(AREAS IN THE BACK WHERE THE BOXED IN BEVERAGE SODAS AND WHERE THE WATER HEATER IS LOCATED); CORRECT PRIOR TO NEXT INSPECTION;”Inspector’s note · SA Metro Health
Food Code 6-501.11 — Repairing · inspection item 45
Apr 29, 2022 88 10 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(E) — In-Use Utensils, Between-Use Storage
Staff were not wearing effective hair restraints
Hats and hairnets are the visible half of a hygiene program. Inspectors read a kitchen without them as a kitchen not enforcing the rest.
“The light intensity shall be at least 215 lux (20 foot candles). REPAIR AND/OR REPLACE ALL NONFUNCTIONING LIGHT BULBS, LIGHT FIXTURES, ETC. UNIFORM LIGHTING SHOULD BE PROVIDED TO ALL ESTABLISHMENT. AT INSPECTION; LIGHTS INSIDE BATHROOMS NOT FULLY FUNCTIONAL.”Inspector’s note · SA Metro Health
Food Code 2-402.11 — Effectiveness
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 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 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
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 plumbing system shall be repaired according to the Plumbing Code. REPAIR ALL LEAKING/NON FUNCTIONING FAUCETS OF HANDSINKS. 45”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.
Food Code 5-205.15(A) — System Maintained in Good Repair
Lighting was too dim
Nobody cleans what they cannot see, and inspectors cannot verify what they cannot see either.
“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. AT INSPECTION: ENCOUNTERED POOLED WATER ON FLOOR AROUND THE WATER SOFTNER TANKS. WATER ON FLOOR CREATING ENVIRONMENT FOR MOLD/MILDEW GROWTH 43”Inspector’s note · SA Metro Health
Food Code 6-303.11(B)(3) — Intensity
No covered waste bin in the women's restroom
A specific code requirement, and one of the most frequently cited items in the whole state.
“The food establishment shall maintain on premises a certificate of completion of the food handler training course for each food employee. 46”Inspector’s note · SA Metro Health
Food Code 5-501.17 — Toilet Room Receptacle, Covered
No person in charge was present or identified
Someone on every shift has to be accountable for food safety. With nobody in that role, nothing else in the code gets enforced.
“Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §”Inspector’s note · SA Metro Health
Food Code 2-101.11 — Assignment
No Certified Food Manager on duty
Texas requires a certified manager. The certificate is the baseline evidence that someone in the building has been trained.
Food Code 2-102.12 — Certified Food Protection Manager
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.
“Hair Restraints effective. HAIR RESTAINTS AND BEARD GUARDS (WHEN APPLICABLE) MUST BE WORN BY ALL FOOD PREPARATION EMPLOYEES 21”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31
Nov 15, 2021 98 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. ALL THE DAMAGE, TO THE INTERIOR WALL OF THE WALK-IN COOLER, AT THE WALL-FLOOR CONJUCTURE, MUST BE REPAIRED, MAKING REPAIRED AREAS CLOSED TO MOISTURE ABSORBTION 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.
“Cleaning, frequency and RESTRICTIONs.. CLEAN UNDER BOTH ICE MACHINES 45”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.
“Cleanability. Floor, wall ceiling constructed installed are smooth and easily cleanable. 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.