Dave's Hot Chicken
9602 STATE HWY 151
Area not recorded
· Metro Health licence 1774585
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
88/100 on Apr 14, 2026 (129 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.
Apr 14, 2026 88 6 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.
“Cold Hold (41°F/45°F or below). 31”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
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.
“No hot water throughout facility.”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.
“Hot water not available. Must wash and rinse all equipment/food contact surfaces with hot water (at least 110F).”Inspector’s note · SA Metro Health
Food Code 4-903.11(B)(1) — Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
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. 39”Inspector’s note · SA Metro Health
Food Code 5-202.12(A) — Handwashing Sink, Installation
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.
“Manual ware washing equipment, wash solution temperature.”Inspector’s note · SA Metro Health
Food Code 4-501.19 — Manual Warewashing Equipment, Wash Solution Temperature · inspection item 33
The water supply could not meet peak demand
If hot water runs out during service, handwashing and dishwashing both stop working.
“DISCARD all chicken prepared prior to today that is with temperatures above 41F. --> Several containers of chicken in WIC prepared Monday/Tuesday with temperatures of 51-54F.”Inspector’s note · SA Metro Health
Food Code 5-103.11(B) — Capacity · inspection item 23
Oct 9, 2025 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.
“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 4-602.13 — 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.
“Non-food contact surfaces of equipment are to be cleaned to sight and touch. Doors, handles, and sides of equipment.”Inspector’s note · SA Metro Health
Food Code 6-501.12 — Cleaning, Frequency and Restrictions · inspection item 45
Apr 15, 2025 98 2 findings · 1 illness risk factor
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.
“Clean equipment and utensils shall be stored as specified under paragraph (A) of this subsection and shall be stored in a self-draining position that allows air drying.”Inspector’s note · SA Metro Health
Food Code 4-903.11(B)(1) — Equipment, Utensils, Linens, and Single-Service and Single-Use Articles · inspection item 39
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.
“Store dishes in a position that allows for air drying.”Inspector’s note · SA Metro Health
Food Code 6-501.12 — Cleaning, Frequency and Restrictions · inspection item 45
Nov 19, 2024 97 5 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..”Inspector’s note · SA Metro Health
Food Code 6-501.12 — Cleaning, Frequency and Restrictions · inspection item 45
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.
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 mobile food unit requirement was not met
Texas rule 25 TAC §228.221 — the extra requirements that apply to trucks, trailers and carts.
“Clean walls, ceilings, floors and equipment to remove residues.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.221
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 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
Texas rule 25 TAC §228.31 · inspection item 21
Aug 6, 2024 100 No violations recorded
Metro Health recorded no violations at this inspection.
Feb 12, 2024 93 7 findings · 3 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.
“container of fries in Sause on shelf with sanitizing products. Correction: Employee food should be stored and ate in designated areas”Inspector’s note · SA Metro Health
Food Code 4-301.11 — Cooling, Heating, and Holding Capacities · inspection item 27
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.
“a cold hold unit at a temp of 60F with frozen fries being stored in it. Corection: All cold hold units must be able to hold designated temp of 41F or lower and no food product should be stored in them if not working”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.
“no food manager present during time of inspection. Correction: a food protection manger must be present during all hours of operation”Inspector’s note · SA Metro Health
Food Code 2-401.11 — Eating, Drinking, or Using TOBACCO PRODUCTS · inspection item 35
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.
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.
“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
Texas rule 25 TAC §228.31 · inspection item 21
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 containers with food product and no common name of food label. Correction: Ensure to label all bulk containers with food product”Inspector’s note · SA Metro Health
Food Code 8-304.11(A) — Responsibilities of the Permit Holder · inspection item 47
Sep 19, 2023 97 1 finding · 1 illness risk factor
Surfaces were not sanitized after cleaning
Cleaning removes the visible soil. Sanitizing kills what is left. Cleaning alone is half the job.
“Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.”Inspector’s note · SA Metro Health
Food Code 4-702.11 — Before Use After Cleaning · inspection item 10
Mar 2, 2023 100 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.
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