Freight Chicken LLC
312 PEARL PY #01, San Antonio, 78215
Area: Downtown North / Pearl
· Metro Health licence 1127450
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
99/100 on May 19, 2026 (94 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 — 14 on record
Open any inspection to see what the inspector actually found, in plain English, with the Food Code section it was cited under.
May 19, 2026 99 1 finding
No designated area for staff belongings, food or smoking
Personal items stored among the food supply is a contamination route with no upside.
“Lockers or other suitable facilities shall be located in a designated room or area.”Inspector’s note · SA Metro Health
Food Code 6-403.11(B) — Designated Areas · inspection item 45
Nov 25, 2025 95 3 findings · 1 illness risk factor
Handwashing was done incorrectly
The code specifies twenty seconds with soap and vigorous scrubbing. A rinse under the tap does not do the job.
“Cleaning procedure--time frame (20 seconds).”Inspector’s note · SA Metro Health
Food Code 2-301.12(A) — Cleaning Procedure · inspection item 14
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.
“employees washing their hands for less than 20 seconds.”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.
“food residue and debris in refrigerator gaskets. Ensure to clean all gaskets more frequently.”Inspector’s note · SA Metro Health
Food Code 6-501.12 — Cleaning, Frequency and Restrictions · inspection item 45
Jul 8, 2025 100 No violations recorded
Metro Health recorded no violations at this inspection.
Feb 10, 2025 99 1 finding · 1 illness risk factor
Staff were not wearing effective hair restraints
Hats and hairnets are the visible half of a hygiene program. Inspectors read a kitchen without them as a kitchen not enforcing the rest.
Food Code 2-402.11 — Effectiveness · inspection item 35
Aug 26, 2024 98 2 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.
“Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. OBSERVED CONTAINER OF SAUCES STORED ON TOP OF HANDSINK. ENSURE HANDSINK IS ACCESSIBLE AT ALL TIMES. 31”Inspector’s note · SA Metro Health
Food Code 5-205.11 — Using a Handwashing Sink
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 drying provision.. ENSURE TO HAVE HAND DRYING PROVISIONS AVAILABLE SUCH AS PAPER TOWELS.”Inspector’s note · SA Metro Health
Food Code 6-301.12 — Hand Drying Provision
Apr 4, 2024 98 1 finding · 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 · inspection item 31
Dec 4, 2023 92 5 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.
“In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 57 degrees Celsius (135 degrees Fahrenheit) and the container is cleaned…”Inspector’s note · SA Metro Health
Food Code 3-304.12(F) — In-Use Utensils, Between-Use Storage · inspection item 39
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.
“Floors and equipment visibly soiled.”Inspector’s note · SA Metro Health
Food Code 4-602.11(D)(7) — Equipment Food-Contact Surfaces and Utensils
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 kept free of an accumulation of dust, dirt, food residue, and other debris.”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 42
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.
“Knives stored with other cleaned utensils not clean to sight and touch.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31 · inspection item 47
Operating without a valid permit, or a permit condition was unmet
The permit is the legal basis for being open at all.
“Establishment does not keep a record of all employees food handler certifications.”Inspector’s note · SA Metro Health
Food Code 8-301.11 — Prerequisite for Operation · inspection item 30
Jul 13, 2023 96 2 findings · 1 illness risk factor
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.
“Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.”Inspector’s note · SA Metro Health
Food Code 5-205.11 — Using a Handwashing Sink
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. 31 soiled utensils stored within handwashing sink at the time of inspection.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31 · inspection item 22
Mar 14, 2023 91 6 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.
“Food establishment permit not yet paid for for FY2023.”Inspector’s note · SA Metro Health
Food Code 3-304.12(A) — In-Use Utensils, Between-Use Storage · inspection item 39
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.
“plastic cups being used as scoops for dry goods.”Inspector’s note · SA Metro Health
Food Code 5-205.11 — Using a Handwashing Sink · inspection item 31
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.
“build up of food debris on floor in kitchen. Ensure floors are being cleaned regularly.”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · 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.
“Cleaning, frequency and RESTRICTIONs..”Inspector’s note · SA Metro Health
Food Code 6-501.12 — Cleaning, Frequency and Restrictions · 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.
“employee dump water into hand washing sink. Ensure the following:”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31 · inspection item 22
Operating without a valid permit, or a permit condition was unmet
The permit is the legal basis for being open at all.
“build up of grime and food debris on equipment.”Inspector’s note · SA Metro Health
Food Code 8-301.11 — Prerequisite for Operation · inspection item 30
Nov 10, 2022 97 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.
“In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored except as specified under subsection (B) of this section, in the food with their handles above the top of the food and the container.”Inspector’s note · SA Metro Health
Food Code 3-304.12(A) — In-Use Utensils, Between-Use Storage · inspection item 39
Staff were not wearing effective hair restraints
Hats and hairnets are the visible half of a hygiene program. Inspectors read a kitchen without them as a kitchen not enforcing the rest.
“accumulation of grease and food debris between fryer, skillet and grill. Ensure the following:”Inspector’s note · SA Metro Health
Food Code 2-402.11 — Effectiveness · inspection item 35
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.
“paper cup being used as scoop for sugar. Ensure that a utensil with a handle is used as a scoop. Ensure the following:”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 42
Aug 18, 2022 96 3 findings · 1 illness risk factor
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.
“Ensure that leak at hand-sink is repaired.”Inspector’s note · SA Metro Health
Food Code 5-205.11 — Using a Handwashing Sink · inspection item 31
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
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.
“Detailed cleaning required in kitchen.”Inspector’s note · SA Metro Health
Food Code 5-205.15(B) — System Maintained in Good Repair · inspection item 46
May 10, 2022 97 2 findings · 1 illness risk factor
Wiping cloths were left out instead of kept in sanitizer
A damp rag on the counter is the most effective bacteria-spreading tool in a kitchen. Between uses it belongs in a bucket of sanitizer at the right strength.
“Permit not valid. Ensure that valid permit is obtained and posted within 10 business days.”Inspector’s note · SA Metro Health
Food Code 3-304.14(E) — Wiping Cloths, Use Limitation · inspection item 36
Operating without a valid permit, or a permit condition was unmet
The permit is the legal basis for being open at all.
“Permit Requirement, Prerequisite for Operation.”Inspector’s note · SA Metro Health
Food Code 8-301.11 — Prerequisite for Operation · inspection item 30
Dec 22, 2021 91 5 findings
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Ensure that staff increases the frequency at which gloves are changed between tasks. *”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.247 · inspection item 30
A Food Code requirement was not met
The inspector's own note below describes what was found.
“items with discard dates exceeding 7 days from day of preparation. Ensure all food items stored longer than 24 hours are labeled with a discard date. The discard date is not to exceed 7 days from the day of preparation. The day of preparation counts as day 1. *”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.43 · inspection item 35
A Food Code requirement was not met
The inspector's own note below describes what was found.
Texas rule 25 TAC §228.68 · inspection item 14
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Ensure proper hair restraints (i.e. hats or hair nets) are used when handling food.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.69 · inspection item 37
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Ensure that valid Food Establishment permit is obtained and posted. *”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.75 · inspection item 28
Aug 11, 2021 95 3 findings
A Texas food-handler training requirement was not met
Texas rule 25 TAC §228.33 — food employees must hold accredited food handler training.
“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 §228.33 · inspection item 21
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Food manager certification was not available at the time of inspection. At least one person with a Food Manager Certification should be present per shift. *”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.149 · inspection item 31
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Sheet pan stored on top of handwashing sink at start of inspection. *”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.69 · inspection item 37
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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