Pluckers Wing Bar
15651 IH 10 W, San Antonio, 78249
Area: Northwest / UTSA
· Metro Health licence 1113748
Solid record · rank 17 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
95/100 on Apr 17, 2026 (111 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 — 10 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 17, 2026 95 3 findings · 1 illness risk factor
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.
“bulk containers without label. Ensure all bulk food items in container are properly labeled.”Inspector’s note · SA Metro Health
Food Code 3-302.12 — Food Storage Containers, Identified with Common Name of Food · inspection item 41
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.
“dishes on clean rack with food debris and remnants. Ensure all dishes are washed, rinsed, sanitized, and properly stored.”Inspector’s note · SA Metro Health
Food Code 4-601.11(A) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 10
The exhaust hood or ventilation was not cleaned
Grease-loaded hoods drip back down onto the cook line and are a serious fire risk on top of the food-safety one.
“vents and ceiling panels with dust. Ensure all vents and panels are cleaned and maintained.”Inspector’s note · SA Metro Health
Food Code 6-501.14(A) — Cleaning Ventilation Systems, Nuisance and Discharge Prohibition · inspection item 43
Oct 21, 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.
“metal containers stacked wet. Ensure containers are allowed to air dry”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
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.
“cooking equipment wheels dirty with grease build up. Ensure equipment is cleaned on a schedule that will prevent build up”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 42
Jan 14, 2025 93 3 findings · 2 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 items in cold hold out of required temperature. Ensure cold hold is able to maintain required temperature of 41F or lower”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
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 items inside walk in freezer without a cover. Ensure food items are protected”Inspector’s note · SA Metro Health
Food Code 3-302.11(A)(4) — Packaged and Unpackaged Food - Separation, Packaging, and Segregation · inspection item 37
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 containers stored as clean dirty with debris build up. Ensure food containers are properly washed, rinsed and sanitized”Inspector’s note · SA Metro Health
Food Code 4-601.11(A) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 10
May 1, 2024 98 2 findings · 2 illness risk factors
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.
“Eating food, chewing gum, drinking beverages, or using tobacco. Observed employee drinking from a pop-top can. See Remarks. 37”Inspector’s note · SA Metro Health
Food Code 3-302.11(A)(4) — Packaged and Unpackaged Food - Separation, Packaging, and Segregation
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.
Food Code 2-401.11 — Eating, Drinking, or Using TOBACCO PRODUCTS
Oct 20, 2023 100 No violations recorded
✓ Metro Health recorded no violations at this inspection.
Apr 25, 2023 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
Oct 4, 2022 99 1 finding · 1 illness risk factor
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.
Food Code 2-401.11 — Eating, Drinking, or Using TOBACCO PRODUCTS
Sep 29, 2022 97 2 findings · 1 illness risk factor
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.
“ICE MAKER HAD SOME SLIME LIKE SUBSTANCE ON SIDES AND EDGE OF ICE DEFLECTOR. CORRECTED ON SITE. DEFLECTOR REMOVED AND MOVED TO DISH. ENSURE ICE DEFLECTOR AND INSIDE OF DOOR ARE WIPED WITH SANITIZER SOLUTION DAILY.”Inspector’s note · SA Metro Health
Food Code 4-602.11(E)(4) — Equipment Food-Contact Surfaces and Utensils · inspection item 39
A Food Code requirement was not met
The inspector's own note below describes what was found.
“TWO RUBBER SPATULAS AND TWO PLASTIC COATED TONGS WITH DAMAGE. CORRECTED ON SITE. DISCARDED.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.223 · inspection item 32
Mar 21, 2022 95 1 finding
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.
“SAUCE/DRESSING DISPENSERS HAD SOME FOOD RESIDUE ON UNDERSIDE OF METAL SLIDE TOP LID. WASH, RINSE AND SANITIZE. ENSURE THAT ALL STAFF WASHING THESE AND ALL STAFF FILLING THESE KNOW HOW TO REMOVE METAL SLIDE (CAREFULLY AS METAL EDGES ARE VERY SHARP). WASH WITH PART REMOVED AND INSPECT BEFORE FILLING.”Inspector’s note · SA Metro Health
Food Code 4-601.11(A) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 10
Sep 21, 2021 95 2 findings
A Food Code requirement was not met
The inspector's own note below describes what was found.
“SAUCE/DRESSING DISPENSERS HAD SOME FOOD RESIDUE ON UNDERSIDE OF METAL SLIDE TOP LID. WASH, RINSE AND SANITIZE. ENSURE THAT ALL STAFF WASHING THESE AND ALL STAFF FILLING THESE KNOW HOW TO REMOVE METAL SLIDE (CAREFULLY AS METAL EDGES ARE VERY SHARP). WASH WITH PART REMOVED AND INSPECT BEFORE FILLING.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.113 · inspection item 10
A Food Code requirement was not met
The inspector's own note below describes what was found.
“BAR HAND SINKS DID NOT HAVE SOAP. SUPPLY BAR HAND SINKS WITH SOAP. CORRECTED ON SITE. *”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.175 · inspection item 31
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.