Chicken Express Potranco
9731 POTRANCO RD
Area not recorded
· Metro Health licence 1802618
Mixed record · rank 55 of 112
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 Jun 25, 2026 (42 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 — 4 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 25, 2026 97 4 findings · 3 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 use hand sink for other purposes other than hand washing. ---> Dish scrubbers stored in hand sink.”Inspector’s note · SA Metro Health
Food Code 5-205.11 — Using a Handwashing Sink · inspection item 31
No soap at a hand sink
Rinsing with water alone does not remove the grease that bacteria travel in. A hand sink without soap is decoration.
“Ensure all hand sinks are equipped with hand washing soap and paper towels. ---> Shipment arrived, just needs to install. Paper towels in restroom must be in a dispenser.”Inspector’s note · SA Metro Health
Food Code 6-301.11 — Handwashing Cleanser, Availability · 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.
“Hand washing cleanser, availability.”Inspector’s note · SA Metro Health
Food Code 6-301.12 — Hand Drying Provision
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.
“Clean and sanitize all non-food contact surfaces of equipment.”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 42
Nov 25, 2025 100 No violations recorded
✓ Metro Health recorded no violations at this inspection.
Jul 15, 2025 96 3 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.
“Ensure scoops are stored upright, handles should not touch food.”Inspector’s note · SA Metro Health
Food Code 3-304.12(B) — In-Use Utensils, Between-Use Storage · inspection item 39
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.
Food Code 4-903.11(B)(1) — Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
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.
“Stainless steel cleaner stored above prep area where uncovered containers of food were stored. Corrective Actions: Ensure that all chemicals are stored in a designated area away from food, food prep, and equipment/utensils.”Inspector’s note · SA Metro Health
Food Code 7-201.11 — Separation · inspection item 18
Feb 14, 2025 97 3 findings · 2 illness risk factors
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.
“Utilize test strips to ensure quat sanitizer concentration is between 200-400ppm in 3 compartment sink. Air dry dishes after sanitation.”Inspector’s note · SA Metro Health
Food Code 4-501.114(C) — Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Conc · inspection item 10
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.
“Quaternary ammonium compound solution concentration indicated by the manufacturer's instructions.”Inspector’s note · SA Metro Health
Food Code 4-703.11(C)(4) — Hot Water and Chemical
A definition or applicability provision of the code was cited
Usually attached to another finding to establish which rule applies.
“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 1-201.10(B) — Statement of Application and Listing of Terms
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.