Mista C's Fried Chicken And Waffles
7907 W 1604 N, San Antonio, 78254
Area: Far Northwest
· Metro Health licence 1104521
Mixed record · rank 44 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
93/100 on Jul 9, 2026 (28 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 — 11 on record
Open any inspection to see what the inspector actually found, in plain English, with the Food Code section it was cited under.
Jul 9, 2026 93 4 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.
Food Code 5-205.11 — Using a Handwashing Sink
Pests were present, or the premises were not kept free of them
Roaches, flies and rodents move directly between waste and food. A live sighting during an inspection means the population is well established.
“Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. Observed the sink being used for the storage of food containers. A HANDWASHING SINK MUST BE USED FOR NO OTHER REASON BUT HANDWASHING. 34”Inspector’s note · SA Metro Health
Food Code 6-501.111(D) — Controlling Pests
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.
“Controlling pests. Eliminating harborage conditions. Observed a build up of grease behind and under the fryers. CLEAN THE GREASE UP ON A DAILY BASIS AND MAKE EFFORTS TO KEEP IT FROM ACCUMULATING. 42”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
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.
“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed an accumulation of grease under and behind fryers.”Inspector’s note · SA Metro Health
Food Code 5-202.13 — Backflow Prevention, Air Gap
Jan 13, 2026 100 No violations recorded
✓ Metro Health recorded no violations at this inspection.
May 20, 2025 91 5 findings · 2 illness risk factors
Ready-to-eat food was not date-marked
Once opened or made in house, refrigerated ready-to-eat food gets a maximum of seven days. With no date on the container, nobody in the kitchen knows which day that is.
“Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an Accredited Program. Observed there was no CFM in the establishment at the time of this survey. SEE REMARKS. 28”Inspector’s note · SA Metro Health
Food Code 3-501.17(A) — Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking
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.
Food Code 3-302.11(A)(2) — Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Pests were present, or the premises were not kept free of them
Roaches, flies and rodents move directly between waste and food. A live sighting during an inspection means the population is well established.
“Date marking prepare on site RTE/ TCS food. Observed items in refrigeration greater than 24 hours without a consume by or discard date. SEE REMARKS. 34”Inspector’s note · SA Metro Health
Food Code 6-501.111(D) — Controlling Pests
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.
“Controlling pests. Eliminating harborage conditions. Observed harborage conditions in the establishment. SEE REMARKS. 42”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
The person in charge could not demonstrate food-safety knowledge
The inspector asks direct questions. Not being able to answer them means the rules are not understood on the floor.
“Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. SEE REMARKS. 21”Inspector’s note · SA Metro Health
Food Code 2-102.11(B) — Demonstration
Dec 11, 2024 92 3 findings · 1 illness risk factor
No test strips for checking sanitizer strength
Sanitizer strength is invisible. Without strips, staff are guessing every single time.
“Backflow prevention, air gap. Observed the spray head on the spray hose for the three compartment sink was resting on the bottom of the sink. See remarks. 29”Inspector’s note · SA Metro Health
Food Code 4-302.14 — Sanitizing Solutions, Testing Devices
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
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.
“Poisonous/toxic materials or chemicals stored properly. Observed a spray bottle of cleaner hung on a rack with single use/service food items. STORE ANY TOXIC/POISONOUS CHEMICALS AWAY FROM OR BELOW ANY FOOD, FOOD SERVICE ITEMS, OR SINGLE USE/SERVICE FOOD ITEMS. 19”Inspector’s note · SA Metro Health
Food Code 5-202.13 — Backflow Prevention, Air Gap
Apr 23, 2024 99 2 findings
No designated area for staff belongings, food or smoking
Personal items stored among the food supply is a contamination route with no upside.
“ENSURE TO STORE EMPLOYEE DRINKS BELOW AND AWAY FROM CONSUMER PRODUCTS; DESIGNATE AN AREA FOR EMPLOYEE ITEMS;”Inspector’s note · SA Metro Health
Food Code 6-403.11(A) — Designated Areas · inspection item 45
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.
“COMPARTMENT SINK); ENSURE TO CHECK OTHER AREAS THROUGHOUT THE ESTABLISHMENT TO ENSURE HOLES/OPENINGS/CRACKS ARE SEALED/CLOSED OFF TO HELP WITH EXCLUSION EFFORTS; REPLACE CEILING TILES THAT ARE HIGHLY SOILED NEAR THE VENTAHOOD AREA, ESPECIALLY IF CEILING TILES CANNOT BE EFFECTIVELY CLEANED ANY LON…”Inspector’s note · SA Metro Health
Food Code 6-501.11 — Repairing · inspection item 3
Oct 31, 2023 100 No violations recorded
✓ Metro Health recorded no violations at this inspection.
May 4, 2023 100 No violations recorded
✓ Metro Health recorded no violations at this inspection.
Dec 13, 2022 90 9 findings · 4 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.
Food Code 3-501.16(A)(1) — Time/Temperature Control for Safety Food, Hot and Cold Holding · inspection item 15
Ready-to-eat food was not date-marked
Once opened or made in house, refrigerated ready-to-eat food gets a maximum of seven days. With no date on the container, nobody in the kitchen knows which day that is.
“DAYS; DAY OF PREPARATION COUNTS AS DAY 1;”Inspector’s note · SA Metro Health
Food Code 3-501.17(A) — Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking · inspection item 7
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.
“DISPENSERS FOR OBTAINING BULK FOOD PRODUCTS SHOULD BE STORED WITH THE HANDLE ABOVE THE FOOD PRODUCT, IF FACILITY IS STORING THIS TYPE OF UTENSIL WITHIN THE BULK CONTAINER;”Inspector’s note · SA Metro Health
Food Code 3-304.12(B) — In-Use Utensils, Between-Use Storage · inspection item 39
The hand sink was set up in a way that discourages proper washing
Common-use towels or unapproved hand-drying set-ups spread what the wash just removed.
“PROVIDE HANDWASHING SIGNS FOR ALL HANDWASHING SINKS PRIOR TO NEXT INSPECTION;”Inspector’s note · SA Metro Health
Food Code 6-301.13 — Handwashing Aids and Devices, Use Restrictions · inspection item 47
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.
“CLEAN BOTTOM SURFACE TO COOLER WITHIN THE FRONT, HOLDING MIXES AND OTHER LIQUOR; OBSERVED POOLED LIQUID WITHIN THIS PARTICULAR REACH IN COOLER; CORRECT PRIOR TO NEXT INSPECTION;”Inspector’s note · SA Metro Health
Food Code 4-602.13 — Nonfood-Contact Surfaces · inspection item 42
A water system was not properly enclosed or drained
Standing water in a system breeds bacteria and can back up into the supply.
“Nonfood-contact surfaces. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.”Inspector’s note · SA Metro Health
Food Code 5-302.11 — Enclosed System, Sloped to Drain
A food-contact surface was cracked, pitted or not smooth
Cracks and scores hold food debris that no amount of scrubbing reaches.
“ESTABLISHMENT WILL NEED TO REMOVE ALL BURNT CONTAINERS OR ONES THAT ARE IN BAD REPAIR; ALL SURFACES SHOULD BE EASILY CLEANABLE AND MAINTAINED IN GOOD REPAIR;”Inspector’s note · SA Metro Health
Food Code 4-202.11 — Food-Contact Surfaces · inspection item 32
A non-food surface was built so it cannot be cleaned
Unsealed seams and inaccessible cavities collect grease permanently.
“FACILITY WILL NEED TO CLEAN OR REPLACE RUSTY SHELVES OBSERVED WITHIN THE WALK IN COOLER; ALL NON-FOOD CONTACT SURFACES SHOULD BE IN GOOD REPAIR AND BE ABLE TO BE EASILY CLEANED WHEN NEEDED; THIS WILL NEED TO BE CORRECTED PRIOR TO NEXT INSPECTION;”Inspector’s note · SA Metro Health
Food Code 4-202.16 — Nonfood-Contact Surfaces · inspection item 32
A Food Code requirement was not met
The inspector's own note below describes what was found.
Texas rule 25 TAC §228.223
Jun 29, 2022 95 3 findings · 3 illness risk factors
A fridge, freezer or hot box had no working thermometer
Without a thermometer nobody can tell that a cooler has drifted warm until food has already been sitting in it for hours.
“Hair Restraints effective. FOOD PERSONNEL, INVOLVED IN THE PROCESS OF FOOD PRODUCTION, MUST WEAR APPROPRIATE HAIR RESTRAINTS AND BEARD GUARDS, AS REQUIRED 29”Inspector’s note · SA Metro Health
Food Code 4-204.112(D) — Temperature Measuring Devices
Ready-to-eat food was not date-marked
Once opened or made in house, refrigerated ready-to-eat food gets a maximum of seven days. With no date on the container, nobody in the kitchen knows which day that is.
“Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part. AT INSPECTION: SMALL REACH IN REFRIGERATORS WERE WITHOUT INTERNAL TEMPERATURE MEASURING DEVICES 28”Inspector’s note · SA Metro Health
Food Code 3-501.17(A) — Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking
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
Jan 27, 2022 97 4 findings · 4 illness risk factors
Handwashing was done incorrectly
The code specifies twenty seconds with soap and vigorous scrubbing. A rinse under the tap does not do the job.
“When to wash. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under §”Inspector’s note · SA Metro Health
Food Code 2-301.12 — Cleaning Procedure
Staff did not wash hands when they were required to
Between raw chicken and ready-to-eat food, after the restroom, after touching the face — these are the specific moments contamination moves.
Food Code 2-301.14 — When to Wash
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.
“; P (D) Except as specified in ¶”Inspector’s note · SA Metro Health
Food Code 2-401.11(B) — Eating, Drinking, or Using TOBACCO PRODUCTS
An animal-handling or personal-item rule was broken in a food area
Personal effects and animals in food areas are a direct contamination route.
“immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLESP and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; P (B) After using the…”Inspector’s note · SA Metro Health
Food Code 2-403.11(B) — Handling Prohibition
Nov 16, 2021 96 2 findings
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Poisonous/toxic materials or chemicals not in original container labeled. ALL WORKING CONTAINERS OF CHEMICAL/TOXIC/CLEANING CHEMICALS, MUST DISPLAY THE COMMON NAME OF THE CHEMICAL STORED WITHIN 34”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.174
A Food Code requirement was not met
The inspector's own note below describes what was found.
Texas rule 25 TAC §228.202
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.