Pollo Pechugon
1602 BANDERA RD, San Antonio, 78228
Area: West Side
· Metro Health licence 1771762
Weak record · rank 87 of 112
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Latest health inspection
97/100 on Apr 7, 2026 (121 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 — 8 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 7, 2026 97 2 findings · 1 illness risk factor
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.
“ENSURE TO STORE SCOOPERS FOR BULK SALT AND OTHER BULK SPICES WITH THE HANDLE ABOVE THE BULK FOOD ITEM, IF STORING SCOOPER WITHIN THE BULK FOOD CONTAINER;”Inspector’s note · SA Metro Health
Food Code 3-304.12(A) — In-Use Utensils, Between-Use Storage · inspection item 39
A Food Code requirement was not met
The inspector's own note below describes what was found.
“REPLACE BULK LID TO DRY PINTO BEANS(CRACKED ON TOP);”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.223 · inspection item 32
Oct 23, 2025 93 4 findings · 1 illness risk factor
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.
“SECONDS AND THEN PLACED BACK WITHIN THE HOT HOLD WELLS AND MAINTAINED AT 135 DEGREES F;”Inspector’s note · SA Metro Health
Food Code 3-501.16(A)(1) — Time/Temperature Control for Safety Food, Hot and Cold Holding · inspection item 15
Fixed equipment was not sealed to the wall or raised off the floor
The gap behind an unsealed fryer is unreachable and becomes a permanent food source for pests.
“DAYS, WHICH EVER OCCURS FIRST;”Inspector’s note · SA Metro Health
Food Code 4-402.11(A)(3) — Fixed Equipment, Spacing or Sealing · inspection item 90
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.
“DAYS, WHICH EVER OCCURS FIRST;”Inspector’s note · SA Metro Health
Food Code 6-501.11 — Repairing · inspection item 90
A Food Code requirement was not met
The inspector's own note below describes what was found.
“DISCONTINUE USING REGULAR PLASTIC BAGS TO STORE PREPARED FOODS IN TO AVOID POSSIBLE LEACHING OF THE INK TO THE FOOD;”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.224 · inspection item 32
Apr 21, 2025 90 6 findings · 1 illness risk factor
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.
“SECONDS AND THEN PLACED BACK ON THE HOT HOLD LINE TO BE MAINTAINED AT 135 DEGREES F AND HOTTER;”Inspector’s note · SA Metro Health
Food Code 3-501.16(A)(1) — Time/Temperature Control for Safety Food, Hot and Cold Holding · inspection item 15
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.
“SOME SUGAR ANTS ON THE PANELS JUST ABOVE THE WALK IN COOLER AND ALSO OBSERVED SOME ON THE GROUND; FACILITY DOES HAVE A LICENSED PEST SERVICE THAT COMES OUT AT LEAST ONCE/MONTH; MANAGEMENT INFORMS ME THAT THEY HAVE BEEN HAVING SOME ISSUES WITH THESE PESTS; ENSURE TO INTENSIFY PEST CONTROL EFFORTS…”Inspector’s note · SA Metro Health
Food Code 6-501.111(B) — Controlling Pests · inspection item 34
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.
“FACILITY WILL NEED TO MAKE NECESSARY REPAIRS TO THE CEILING TO THE LEFT OF THE VENTAHOOD(CEILING IN THIS AREA IS STARTING TO PEEL); ALSO OBSERVED OPENINGS/GAPS AROUND THE BACK EXIT DOOR; FACILITY MUST SEAL/CLOSE OFF THESE OPEN AREAS WITH WEATHERSTRIPPING TO AVOID POSSIBLE PEST ENTRYWAYS; CORRECT…”Inspector’s note · SA Metro Health
Food Code 6-501.11 — Repairing · inspection item 45
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 — 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.
“DAYS OF BEING EMPLOYED; NOT ALL EMPLOYEES COULD SHOW PROOF OF THEIR FOOD HANDLER CERTIFICATES; THIS WILL NEED TO BE CORRECTED PRIOR TO NEXT INSPECTION TO AVOID RE-INSPECTIONS/RE-INSPECTION FEES;”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31 · inspection item 30
Oct 17, 2024 98 2 findings · 1 illness risk factor
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.
“ESTABLISHMENT WILL NEED TO ENSURE THAT IT REMOVES ALL #10 DENTED CANNED PRODUCTS FROM THE SHELF; ENSURE TO KEEP AN AREA FOR DAMAGED CANNED PRODUCTS SO THAT THEY ARE SEPARATED FROM GOOD CANNED PRODUCTS;”Inspector’s note · SA Metro Health
Food Code 3-302.11(A)(7) — Packaged and Unpackaged Food - Separation, Packaging, and Segregation · inspection item 37
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.
“REPAIR THE LEAK TO THE COLD WATER SIDE TO THE HANDWASHING SINK IN THE MAIN KITCHEN; COLD WATER WAS SHUT OFF BY THE LOWER SHUT OFF VALVE AND IS CURRENTLY BEING TURNED ON/OFF FROM THIS LOCATION; ESTABLISHMENT SHOULD ENSURE THAT ALL HANDWASHING SINKS ARE WORKING CORRECTLY, AS COMBINATION TYPE FAUCET…”Inspector’s note · SA Metro Health
Food Code 5-205.15(B) — System Maintained in Good Repair · inspection item 46
Apr 2, 2024 98 3 findings
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 — 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.
“CERTIFIED FOOD MANAGER NOT ONSITE AT TIME OF VISIT. ENSURE AT LEAST ONE PERSON WITH A FOOD MANAGER CERTIFICATION IS ONSITE DURING ALL HOURS OF KITCHEN OPERATION. **”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31 · inspection item 21
Oct 3, 2023 98 2 findings
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.
“A load of standing water found in walk-in cooler. Ensure walk-in cooler is mopped up. **”Inspector’s note · SA Metro Health
Food Code 4-602.13 — Nonfood-Contact Surfaces · inspection item 42
Lighting was too dim
Nobody cleans what they cannot see, and inspectors cannot verify what they cannot see either.
“It is very dim in the walk-in cooler and hard to see. Ensure enough light is provided to increase visibility in walk-in cooler. **”Inspector’s note · SA Metro Health
Food Code 6-303.11(B)(1) — Intensity · inspection item 43
Apr 6, 2023 97 2 findings
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.
“No manager onsite at time of visit. Ensure at least person per shift holds an active food manager certification and has authority to direct food preparation. **”Inspector’s note · SA Metro Health
Food Code 2-102.12(A) — Certified Food Protection Manager · inspection item 21
A permit-holder responsibility was not met
Covers the obligations that come with holding the permit — posting it, allowing access, reporting changes, correcting findings.
“Food establishment permit is active, according to records in system, but is not posted in customer view. Ensure permit is posted. **”Inspector’s note · SA Metro Health
Food Code 8-304.11(A) — Responsibilities of the Permit Holder · inspection item 47
Oct 28, 2022 97 2 findings · 2 illness risk factors
Packaged food was missing required label information
Labels carry allergen and ingredient information a customer may need to avoid a reaction.
“Unlabeled food found in packages and offered for sale at front counter. Ensure packages are labeled with store name and address and ingredients list (for allergy purposes). You may also put information on basket to save on labels. **”Inspector’s note · SA Metro Health
Food Code 3-602.11(B)(4) — Food Labels · inspection item 24
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.
“Open employee drinks found in a couple areas in kitchen near food prep stations. Ensure employee drinks are covered with a lid and stored below and away from food and food contact surfaces. **”Inspector’s note · SA Metro Health
Food Code 2-401.11 — Eating, Drinking, or Using TOBACCO PRODUCTS · inspection item 35
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.