Mr. A Ok's Kitchen
5532 WALZEM RD, San Antonio, 78218
Area: Northeast Side
· Metro Health licence 1129034
Weak record
rank 88 of 112
This inspection record is stale. The most recent inspection we can find is 756 days old, past our 400-day threshold. Old evidence is thin evidence, so the score below carries a 3.55-point evidence-depth discount and may not describe the business today.
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 Jul 11, 2024 (756 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 — 7 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 11, 2024 96 5 findings · 1 illness risk factor
Food was cooled the wrong way
Deep covered containers hold heat in the middle for hours. Cooling has to be done in shallow pans, an ice bath, or a blast chiller.
“rice be stored at 90F degrees inside the refrigerator and observed food containers cooling down at room temperature. Ensure all food is properly being cooled down into smaller containers and in ice baths.”Inspector’s note · SA Metro Health
Food Code 3-501.15(A) — Cooling Methods · inspection item 27
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.
“Ventilation hood systems, filters.”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
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 kept free of an accumulation of dust, dirt, food residue, and other debris.”Inspector’s note · SA Metro Health
Food Code 4-602.13 — Nonfood-Contact Surfaces
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.
“grease, dirt, and other debris on the walls behind the stove/fryer, on floor near the stove, and the hand washing sink area. Observed dust and other debris on racks and shelves for spices, pots, and pans. Observed clutter and items not in use in the back storage rooms.”Inspector’s note · SA Metro Health
Food Code 6-501.12 — Cleaning, Frequency and Restrictions · inspection item 45
Ventilation hood filters were missing or wrong
Without filters, grease goes straight into the duct and comes back as drips.
“dirt, dust, and other debris buildup surrounding the fryer, stoves, refrigerators, cold hold unit, inside the microwave, and on hand washing sink handle. Ensure all nonfood contact surfaces are cleaned frequently to prevent any type of contamination.”Inspector’s note · SA Metro Health
Food Code 4-202.18 — Ventilation Hood Systems, Filters · inspection item 42
Feb 7, 2024 93 9 findings · 3 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.
“no date marking labels on RTE/TCS foods stored inside the refrigerators. Ensure all TCS/RTE foods prepared on site have a proper date marking label and a use by date.”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 28
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.
“some spices and ingredients stored in containers with no common name label. Ensure all food items stored in containers have a proper common name label or identification.”Inspector’s note · SA Metro Health
Food Code 3-302.12 — Food Storage Containers, Identified with Common Name of Food · inspection item 41
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.
“some dirt, dust, and other debris inside the ice machine. Ensure equipment is cleaned frequently to prevent accumulation of soil or mold.”Inspector’s note · SA Metro Health
Food Code 4-602.11(E)(4) — Equipment Food-Contact Surfaces and Utensils · inspection item 39
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 cleaned at a frequency necessary to preclude accumulation of soil residues.”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
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.
“Ventilation hood systems, filters.”Inspector’s note · SA Metro Health
Food Code 4-602.13 — Nonfood-Contact Surfaces
Unused equipment, litter or clutter was left on the premises
Dead equipment and stacked clutter is where pests nest, and it makes real cleaning impossible.
“Cleaning, frequency and RESTRICTIONs..”Inspector’s note · SA Metro Health
Food Code 6-501.114 — Maintaining Premises, Unnecessary Items and Litter
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.
“grease, dirt, and other debris on the walls behind the stove/fryer, on floor near the stove, and the hand washing sink area. Observed dust and other debris on racks and shelves for spices, pots, and pans. Observed clutter and items not in use in the back storage rooms.”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.
“hot water faucet in the three compartment sink leak while being used. Ensure all plumbing systems are working in good condition.”Inspector’s note · SA Metro Health
Food Code 5-205.15(B) — System Maintained in Good Repair · inspection item 46
Ventilation hood filters were missing or wrong
Without filters, grease goes straight into the duct and comes back as drips.
“dirt, dust, and other debris buildup surrounding the fryer, stoves, refrigerators, cold hold unit, inside the microwave, and on hand washing sink handle. Ensure all nonfood contact surfaces are cleaned frequently to prevent any type of contamination.”Inspector’s note · SA Metro Health
Food Code 4-202.18 — Ventilation Hood Systems, Filters · inspection item 42
Oct 26, 2023 95 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.
“no date marking labels on RTE/TCS foods stored inside the refrigerators. Ensure all TCS/RTE foods prepared on site have a proper date marking label and a use by date.”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 28
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.
“dirt, dust, and other debris inside the ice machine. Ensure equipment is cleaned frequently to prevent accumulation of soil or mold.”Inspector’s note · SA Metro Health
Food Code 4-602.11(E)(4) — Equipment Food-Contact Surfaces and Utensils · inspection item 39
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.
“dirt, dust, and other debris buildup surrounding the fryer, stoves, refrigerators, and cold hold unit. Ensure all nonfood contact surfaces are cleaned frequently to prevent any type of contamination.”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 42
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 kept free of an accumulation of dust, dirt, food residue, and other debris.”Inspector’s note · SA Metro Health
Food Code 4-602.13 — Nonfood-Contact Surfaces
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.
“grease, dirt, and other debris on the wall, vent hood, and floor near the stove, fryer, and the hand washing sink. Observed dust and other debris on racks and shelves for spices, pots, and pans. Ensure establishment is cleaned frequently to prevent any type of contamination.”Inspector’s note · SA Metro Health
Food Code 6-501.12 — Cleaning, Frequency and Restrictions · inspection item 45
Aug 25, 2023 98 3 findings
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.
“grease, dirt, and other debris around the stoves, vent hood, and surrounding areas of stove equipment. Ensure all equipment and surrounding areas are cleaned frequently to prevent any soil, dirt, and other debris accumulation.”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 42
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 kept free of an accumulation of dust, dirt, food residue, and other debris.”Inspector’s note · SA Metro Health
Food Code 4-602.13 — Nonfood-Contact Surfaces
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.
“areas such as racks, walls, refrigerators, and equipment have dirt and debris accumulation. Ensure all areas are cleaned frequently from any dirt, dust, and debris to prevent any type of contamination.”Inspector’s note · SA Metro Health
Food Code 6-501.12 — Cleaning, Frequency and Restrictions · inspection item 45
May 24, 2023 92 4 findings · 1 illness risk factor
Food touched a surface not made for food contact
Printed bags, galvanised metal, cracked plastic — surfaces that leach, absorb, or cannot be cleaned.
“Handwashing sink and fixtures in need of a thorough cleaning. Food debris on fixtures of and interior walls of basin. 32”Inspector’s note · SA Metro Health
Food Code 4-101.11 — Characteristics · 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.
“Cleaning, frequency and RESTRICTIONs.. Establishment is in need of deep cleaning. 42”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
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.
“rodent droppings in back storage rooms. Ensure area is swept and cleaned at a frequency to determine if current activity is occurring. 45”Inspector’s note · SA Metro Health
Food Code 6-501.12 — Cleaning, Frequency and Restrictions · inspection item 34
Toilets, sinks or plumbing fixtures were not clean
Restroom condition is the one thing a customer can inspect themselves, and inspectors read it as a proxy for the kitchen.
“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed food debris inside of equipment 46”Inspector’s note · SA Metro Health
Food Code 6-501.18 — Cleaning of Plumbing Fixtures
Jun 23, 2022 98 2 findings
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.
“Cleaning, frequency and restrictions. Ensure cleaning under cooking equipment. 42”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
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 Code 6-501.12 — Cleaning, Frequency and Restrictions
Jan 20, 2022 98 2 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.
Food Code 6-501.12 — Cleaning, Frequency and Restrictions
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.
“Cleaning, frequency and restrictions. Ensure removing food residue from wall and around sink in kitchen area. 43”Inspector’s note · SA Metro Health
Food Code 4-301.14 — Ventilation Hood Systems, Adequacy
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.