Bushs Chicken
8831 POTRANCO RD, San Antonio, 78251
Area: Far West Side
· Metro Health licence 21285
Weak record · rank 97 of 112
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Latest health inspection
93/100 on Jan 22, 2026 (196 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.
Jan 22, 2026 93 6 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.
“flies in dry storage area. Continue to work with pest control for treatment.”Inspector’s note · SA Metro Health
Food Code 6-501.111(D) — 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.
“Inside of ice machine to be cleaned thoroughly. ---> Ice machine heavily soiled with black mold like residues.”Inspector’s note · SA Metro Health
Food Code 4-601.11(A) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 10
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.
“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 4-602.13 — Nonfood-Contact Surfaces
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.
“Clean walls above 3 compartment sink, clean behind & below all equipment, drain below 3 compartment sink.”Inspector’s note · SA Metro Health
Food Code 6-501.12 — Cleaning, Frequency and Restrictions · inspection item 45
Equipment was broken or out of adjustment
Torn gaskets, failing seals, doors that do not close. Most cooler temperature failures start here.
“Wire racks in walk-in cooler are to be repaired ---> Rusty”Inspector’s note · SA Metro Health
Food Code 4-501.11 — Good Repair and Proper Adjustment · 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.
“Broken floor tiles are to be replaced, seal all gaps around baseboards throughout facility.”Inspector’s note · SA Metro Health
Food Code 6-501.11 — Repairing · inspection item 45
Jun 23, 2025 88 9 findings · 5 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.
“several containers of raw chicken in walk-in cooler prepared on Saturday and Sunday with temperatures above 41F. DISCARD chicken that is off temperature.”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
Staff wore jewellery on hands or arms while preparing food
Rings and watches trap moisture and food debris that handwashing cannot reach, and can drop into food.
Food Code 2-303.11 — Prohibition · 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.
“Do not store items in hand sink.”Inspector’s note · SA Metro Health
Food Code 5-205.11 — Using a Handwashing Sink · inspection item 31
No test strips for checking sanitizer strength
Sanitizer strength is invisible. Without strips, staff are guessing every single time.
“Test strips for quaternary solution needed.”Inspector’s note · SA Metro Health
Food Code 4-302.14 — Sanitizing Solutions, Testing Devices · inspection item 29
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.
“Clean ice shield for ice machine.”Inspector’s note · SA Metro Health
Food Code 4-602.11(E)(4) — Equipment Food-Contact Surfaces and Utensils · inspection item 39
A bug zapper was placed or built where it can contaminate food
Electric insect traps scatter insect fragments. They must not be sited over food or clean equipment.
“several flies in back room. If installing insect control devices such as fly traps/ribbons, ensure that they are not installed in areas where contamination to food/equipment can occur.”Inspector’s note · SA Metro Health
Food Code 6-202.13 — Insect Control Devices, Design and Installation · inspection item 34
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.
“Insect control devices, design and installation.”Inspector’s note · SA Metro Health
Food Code 6-501.111(B) — Controlling Pests
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.
“Deep cleaning of sides, behind, and below all equipment needed. Clean fans above fryer. Vent filters above fryer to be cleaned. Walls to be cleaned.”Inspector’s note · SA Metro Health
Food Code 4-602.13 — Nonfood-Contact Surfaces · inspection item 42
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.
“Covered trash can needed in each stall in womens restroom.”Inspector’s note · SA Metro Health
Food Code 5-501.17 — Toilet Room Receptacle, Covered · inspection item 46
Jan 17, 2025 92 6 findings · 2 illness risk factors
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 items in hand sink.”Inspector’s note · SA Metro Health
Food Code 5-205.11 — Using a Handwashing Sink · inspection item 31
No test strips for checking sanitizer strength
Sanitizer strength is invisible. Without strips, staff are guessing every single time.
“Purchase sanitizing test strips.”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.
“Deep cleaning needed for sides, below and behind fryers to remove excessive buildup of grease.”Inspector’s note · SA Metro Health
Food Code 4-602.13 — 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.
“Repairs needed for floors. Replace cracked tiles on floor, seal hole in wall located in dry storage.”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.
“Food Handler certifications could not be procured at time of inspection for all food handlers.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31 · inspection item 22
Jul 19, 2024 91 7 findings · 3 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.
“establishment thawing raw chicken at room temperature. Correction: Refrain from thawing frozen chicken at room temperature. Must be done under refrigeration of 41F or lower”Inspector’s note · SA Metro Health
Food Code 3-501.13(A) — Thawing · inspection item 38
No test strips for checking sanitizer strength
Sanitizer strength is invisible. Without strips, staff are guessing every single time.
“no sanitizer testing strips. Correction: Ensure to get sanitizer testing strips to ensure right concertation”Inspector’s note · SA Metro Health
Food Code 4-302.14 — Sanitizing Solutions, Testing Devices · inspection item 29
The wash water was not hot enough
Below the required temperature, the detergent does not lift grease, so the sanitizer lands on a dirty surface and does nothing.
“3 compartment sink not able to reach 110F Correction: Ensure 3 comp sink can reach 110F”Inspector’s note · SA Metro Health
Food Code 4-501.19 — Manual Warewashing Equipment, Wash Solution Temperature · inspection item 33
A bug zapper was placed or built where it can contaminate food
Electric insect traps scatter insect fragments. They must not be sited over food or clean equipment.
“fly trap over oven where bread is baked. Correction: Ensure that pest control device is designed for indoor use and do not place over any food prep areas”Inspector’s note · SA Metro Health
Food Code 6-202.13 — Insect Control Devices, Design and Installation · inspection item 34
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 cockaroches at mop sink and dead crickets in area where bread is baked. Correction: Ensure to remove all dead pests form premises and to eliminate any harborage conditions like food on ground”Inspector’s note · SA Metro Health
Food Code 6-501.111(D) — Controlling Pests · inspection item 34
Water pressure was inadequate
Low pressure means the dish machine cannot rinse or sanitize properly.
“hot water pressure at 3 comp sink faucet and sprayer at a low pressure. Correction: Ensure hot water pressure is fixed”Inspector’s note · SA Metro Health
Food Code 5-103.12 — Pressure · inspection item 23
A non-food surface was made of unsuitable material
Bare wood, rusting metal and raw plywood absorb moisture and cannot be cleaned.
“raw chicken in mop sink area as well as food debris on floor in area where bread is baked. Correction: Ensure to clean up all non food contact surfaces of all food debris”Inspector’s note · SA Metro Health
Food Code 4-101.19 — Nonfood-Contact Surfaces · inspection item 42
Jan 30, 2024 96 4 findings · 3 illness risk factors
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.
“some chicken containers in walk in fridge with no coverins. Correction: Ensure that food is covered and protected”Inspector’s note · SA Metro Health
Food Code 3-302.11(A)(4) — Packaged and Unpackaged Food - Separation, Packaging, and Segregation · inspection item 37
Unlabelled containers of food or ingredients
Working containers of flour, sugar, salt and seasoning that look alike get mixed up — and an unlabelled white powder next to the chemicals is a serious problem.
“food containers with msg and flour not labled. Correction: bulk food must be labeled”Inspector’s note · SA Metro Health
Food Code 3-302.12 — Food Storage Containers, Identified with Common Name of Food · inspection item 41
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.
“baskin robins ice cream stored in walk in freezer which had fuzzy like substance on it. Correction: do not store personal food items in freezer units for customers”Inspector’s note · SA Metro Health
Food Code 2-401.11 — Eating, Drinking, or Using TOBACCO PRODUCTS · inspection item 35
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 cockroach on the floor in room where they bake bread. Correction: Remove all dead pests from premises”Inspector’s note · SA Metro Health
Food Code 6-501.112 — Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests · inspection item 34
Apr 20, 2023 98 2 findings · 1 illness risk factor
Unlabelled containers of food or ingredients
Working containers of flour, sugar, salt and seasoning that look alike get mixed up — and an unlabelled white powder next to the chemicals is a serious problem.
“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Ensure removing accumulation of dust from fans in walk-in cooler. 41”Inspector’s note · SA Metro Health
Food Code 3-302.12 — Food Storage Containers, Identified with Common Name of Food
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 Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
Dec 1, 2022 99 1 finding
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
Jun 8, 2022 83 No violations recorded
✓ Metro Health recorded no violations at this inspection.
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.