Churchs Chicken
15171 JUDSON RD, San Antonio, 78247
Area: North Central
· Metro Health licence 1389020
Mixed record · rank 61 of 112
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Latest health inspection
97/100 on Sep 3, 2025 (337 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 — 6 on record
Open any inspection to see what the inspector actually found, in plain English, with the Food Code section it was cited under.
Sep 3, 2025 97 3 findings
The exhaust hood or ventilation was not cleaned
Grease-loaded hoods drip back down onto the cook line and are a serious fire risk on top of the food-safety one.
“fans in walk-in cooler that were dirty. Ensure that these are cleaned”Inspector’s note · SA Metro Health
Food Code 6-501.14(A) — Cleaning Ventilation Systems, Nuisance and Discharge Prohibition · inspection item 43
Equipment was broken or out of adjustment
Torn gaskets, failing seals, doors that do not close. Most cooler temperature failures start here.
“multiple shelves, refrigerator doors, and gaskets that were in disrepair. Ensure that these are in good condition”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.
“multiple floors/walls that were in disrepair and dirty. Ensure that walls, floors, and ceiling are repaired”Inspector’s note · SA Metro Health
Food Code 6-501.11 — Repairing · inspection item 45
Dec 18, 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.
“equipment such as hand soap dispensers, sides of reach-in coolers, and shelves, that were accumulating debris. Ensure that these areas are cleaned regularly”Inspector’s note · SA Metro Health
Food Code 4-602.13 — Nonfood-Contact Surfaces · inspection item 42
The exhaust hood or ventilation was not cleaned
Grease-loaded hoods drip back down onto the cook line and are a serious fire risk on top of the food-safety one.
“dust/debris buildup on/around vents in dining room areas. Ensure that all vents are cleaned regularly, as well as any ceiling tiles that get dirty as a result of dust”Inspector’s note · SA Metro Health
Food Code 6-501.14(A) — Cleaning Ventilation Systems, Nuisance and Discharge Prohibition · inspection item 43
Jan 25, 2024 97 3 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.
“COMPARTMENT SINK AND INSIDE THE WALK-IN COOLER UNIT ON A MORE FREQUENT SCHEDULE ----------”Inspector’s note · SA Metro Health
Food Code 4-602.13 — Nonfood-Contact Surfaces · inspection item 3
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.
“NEED TO REMOVE GREASE SPILLAGE AND THEN CLEAN THE SURFACES LOCATED ON THE FLOOR AND THE WALL UNDER AND BEHIND THE DEEP FRYERS ----------”Inspector’s note · SA Metro Health
Food Code 6-501.12 — Cleaning, Frequency and Restrictions · inspection item 45
A permit-holder responsibility was not met
Covers the obligations that come with holding the permit — posting it, allowing access, reporting changes, correcting findings.
“PAGE INSPECTION REPORT ----- THESE ITEMS SHALL BE DISPLAYED AT ALL TIMES, VISIBLE TO THE PUBLIC ----------”Inspector’s note · SA Metro Health
Food Code 8-304.11(A) — Responsibilities of the Permit Holder · inspection item 2
Aug 3, 2023 95 5 findings · 2 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.
“NEED TO COVER THE TEA DISPENSER, AFTER TEA IS BREWED AND READY TO SERVE ----------”Inspector’s note · SA Metro Health
Food Code 3-302.11(A)(4) — Packaged and Unpackaged Food - Separation, Packaging, and Segregation · inspection item 37
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.
“NEED TO INCREASE THE TEMPERATURE OF THE HOT WATER HEATER OR HAVE IT SERVICED ----- TEMPERATURE IS NOT HOLDING AT 100 DEGREES F. AS NEEDED FOR HAND WASHING SINKS, ON A CONSISTENT BASIS (TEMPERATURE IS FLUCTUATING) ----------”Inspector’s note · SA Metro Health
Food Code 5-202.12(A) — Handwashing Sink, Installation · inspection item 31
Equipment was broken or out of adjustment
Torn gaskets, failing seals, doors that do not close. Most cooler temperature failures start here.
“NEED TO REMOVE FLAKING PAINT CHIPS, RESURFACE OR REPLACE METAL SHELVING INSIDE THE BISCUIT REACH-IN COLD HOLD UNIT ----------”Inspector’s note · SA Metro Health
Food Code 4-501.11 — Good Repair and Proper Adjustment · inspection item 39
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.
“NEED TO DISPLAY YOUR CURRENT CERTIFIED FOOD MANAGER CERTIFICATE, IN PUBLIC VIEW, FOR THE PERSON IN CHARGE OF FOOD SAFETY ---------- OR ---------- PLACE VISIBLE SIGNAGE INFORMING THE FOOD MANAGER CERTIFICATE IS AVAILABLE FOR REVIEW ----------”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31 · inspection item 47
A permit-holder responsibility was not met
Covers the obligations that come with holding the permit — posting it, allowing access, reporting changes, correcting findings.
“PAGE PRINTED INSPECTION REPORT IN PUBLIC VIEW, WHERE ALL WORDING AND BOTH PAGES ARE VISIBLE --------------- OR --------------- PLACE VISIBLE SIGNAGE INFORMING THE INSPECTION REPORT IS AVAILABLE FOR REVIEW ----------”Inspector’s note · SA Metro Health
Food Code 8-304.11(K) — Responsibilities of the Permit Holder · inspection item 2
Feb 24, 2023 93 4 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.
“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 6-202.15(A) — Outer Openings, Protected
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.
Food Code 7-201.11 — Separation
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.
“COMPARTMENT SINK ----- CORRECTED 42”Inspector’s note · SA Metro Health
Food Code 4-602.13 — Nonfood-Contact Surfaces · inspection item 3
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Outer openings, protected. ----- NEED TO INSTALL A DOOR SWEEP OR CLOSE OFF GAP UNDER THE BACK DOOR OF ESTABLISHMENT - TO HELP PREVENT ENTRY BY PESTS ----- CORRECT BY THE NEXT ROUTINE INSPECTION 32”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.223
Aug 1, 2022 93 3 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.
“Hand sinks without disposable paper towels. Ensure all hand sinks are properly supplied. 31”Inspector’s note · SA Metro Health
Food Code 5-202.12(A) — Handwashing Sink, Installation · inspection item 31
A chemical container was unlabelled
An unlabelled spray bottle in a kitchen is the one that eventually gets sprayed on food or mistaken for water.
“Cleaning needed on outside and inside of equipment, shelving, vent hood etc. 18”Inspector’s note · SA Metro Health
Food Code 7-102.11 — Common Name · inspection item 42
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 not in original container labeled. *Label white fryer powder container 18”Inspector’s note · SA Metro Health
Food Code 7-201.11 — Separation
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.