El Pollo Loco
1133 MILITARY DR SW, San Antonio, 78221
Area: South Side
· Metro Health licence 1646108
Mixed record · rank 78 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
96/100 on Jun 16, 2026 (51 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 — 9 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 16, 2026 96 5 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 kept free of an accumulation of dust, dirt, food residue, and other debris.”Inspector’s note · SA Metro Health
Food Code 6-202.15(C) — Outer Openings, Protected
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
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(A) — 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.
“At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31
Mar 6, 2026 94 7 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.
“. AT INSPECTION: NO CERTIFIED FOOD PROTECTION MANAGER ON DUTY. PERSONNEL ON SITE AND ON DUTY ALL WERE CERTIFIED FOOD HANDLERS. 40”Inspector’s note · SA Metro Health
Food Code 4-903.11(C) — Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
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. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
A non-food surface was made of unsuitable material
Bare wood, rusting metal and raw plywood absorb moisture and cannot be cleaned.
“Certified Food Manger (CFM) Certificate posted in conspicious location. 42”Inspector’s note · SA Metro Health
Food Code 4-101.19 — Nonfood-Contact Surfaces
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.
“Single-service/ single-use articles kept in the original protective package or other means of protection. AT INSPECTION: SEVERAL TYPES OF SINGLE-USE/SINGLE-SERVE FOOD CONTAINERS, BEING STORED IN DRY GOOD CLOSET AREA, ARE BEING STORED EXPOSED AND UNCOVERED/UNPROTECTED FROM POTENTIAL ENVIRONMENTAL…”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(A) — 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.
“At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31
Aug 19, 2025 88 7 findings · 3 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.
“Salsas, chicken tinga, raw chicken with temperatures above 41F. Discard salsas and chicken tinga prepared yesterday.”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.
“Walk-in cooler ambient temperature at 47F - 55F, unable to keep food temperatures of 41F or below. Cooler next to soda machine at 58-60F. Cold hold units must be able to hold food temperatures of 41F or below.”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.
“Air dry all clean dishes prior to stacking.”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
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.
“Hose from soda machine cannot be stored directly into drain. Must have an air gap of at least 1 inch.”Inspector’s note · SA Metro Health
Food Code 5-202.13 — Backflow Prevention, Air Gap · inspection item 19
The exhaust hood did not adequately capture grease and steam
An undersized hood puts the grease on the walls and ceiling instead of in the duct.
Food Code 4-301.14 — Ventilation Hood Systems, Adequacy
Mechanical ventilation was inadequate
Poor ventilation leaves grease-laden condensation on every surface in the kitchen, including the ceiling above the food.
“Excessive heat in kitchen (93F- 104F). AC has been broken for about 2 months. Back door is being left open for circulation. This is not allowed due to the possibility of pests, rodents, etc entering facility.”Inspector’s note · SA Metro Health
Food Code 6-304.11 — Mechanical · inspection item 43
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.
“All employees handling/preparing food are to be Food Handler Certified.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31 · inspection item 22
Mar 4, 2025 97 1 finding
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.
Food Code 5-202.13 — Backflow Prevention, Air Gap
Sep 17, 2024 95 2 findings · 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
Sewage or waste water was not conveyed away properly
Waste water on the floor of a food establishment is the most serious plumbing finding there is.
Food Code 5-402.13 — Conveying Sewage
Feb 7, 2024 100 No violations recorded
✓ Metro Health recorded no violations at this inspection.
Aug 16, 2023 90 5 findings
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.
“A plumbing system shall be repaired according to the Plumbing Code. ****”Inspector’s note · SA Metro Health
Food Code 5-205.15(A) — System Maintained in Good Repair
Sewage or waste water was not conveyed away properly
Waste water on the floor of a food establishment is the most serious plumbing finding there is.
“Un sistema de plomería debe repararse de acuerdo con el Código de Plomería. 20”Inspector’s note · SA Metro Health
Food Code 5-402.13 — Conveying Sewage
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.
“El gerente de protección de alimentos certificado deberá estar presente en el establecimiento de alimentos durante todas las horas de operación como lo requiere el Código de Alimentos, §”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.
“Food Handler Training criteria. ****”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31
Feb 1, 2023 95 2 findings · 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.
“A plumbing system shall be repaired according to the Plumbing Code. 31”Inspector’s note · SA Metro Health
Food Code 6-301.12 — Hand Drying Provision
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
Jul 14, 2022 97 1 finding · 1 illness risk factor
Food was kept past its date-mark limit, or with no date at all
Listeria grows slowly even in a working fridge. The seven-day limit exists specifically to catch that, and it only works if the dates are on the containers.
Food Code 3-501.18(A)(1) — Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition
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.