Pollos Asados De Sinaloa, LLC.
6020 FLORES ST S, San Antonio, 78214
Area: South Side
· Metro Health licence 1120818
Weak record · rank 109 of 112
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Latest health inspection
91/100 on Jun 8, 2026 (59 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 — 12 on record
Open any inspection to see what the inspector actually found, in plain English, with the Food Code section it was cited under.
Jun 8, 2026 91 4 findings · 3 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)(2) — Time/Temperature Control for Safety Food, Hot and Cold Holding
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.
“DEGREES. OWNER CLAIMED THAT THE CHICKEN FOUND INSIDE THIS UNIT WAS TO HAVE BEEN USED THE NIGHT PRIOR. THE CHICKEN WAS REMOVED AND DISPOSED OF. 29”Inspector’s note · SA Metro Health
Food Code 4-204.112(A) — Temperature Measuring Devices · inspection item 49
The cooling or hot-holding equipment could not keep up
A fridge or steam table that cannot hold its temperature under real service load means everything inside it drifts into the danger zone.
“Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part. AT INSPECTION: ENCOUNTERED SOME OF THE MECHANICALLY REFRIGERANT UNITS MISSING THERMOMETERS. ASSURE THAT ALL REFRIGERATOR UNITS ARE EQUIPPED WITH THERMOMETERS.”Inspector’s note · SA Metro Health
Food Code 4-301.11 — Cooling, Heating, and Holding Capacities
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.
“AT INSPECTION: ENCOUNTERED SUPPLY OF SINGLE-USE FOOD CONTAINERS AND STAWS BEING STORED TOO CLOSE TO THE COOKING EQUIPMENT, WITH POSSIBLE EXPOSURE TO CONTAMINATES. C.O.S. ALL SUCH WERE RELOCATED TO ANOTHER AREA. 45”Inspector’s note · SA Metro Health
Food Code 6-501.11 — Repairing · inspection item 40
Feb 11, 2026 83 13 findings · 2 illness risk factors
Food was exposed to some other source of contamination
A catch-all the inspector uses for anything that could get into open food — overhead drips, dust, debris, aerosols.
“Controlling pests. Eliminating harborage conditions. ASSURE THAT ALL EXTERIOR AREAS, AROUND DUMPSTERS, AROUND BUILDING, IN REAR YARD AREA, ARE CLEANED. ELIMINATE ALL TRASH/DEBRIS/GARBAGE/BROKEN EQUIPMENT, ETC. 37”Inspector’s note · SA Metro Health
Food Code 3-307.11 — Miscellaneous Sources of Contamination
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.
“Food-contact surfaces of equipment shall be protected from contamination by consumers and other sources. ALL FOOD PREPARATION AREAS SHALL BE PROTECTED FROM POSSIBLE CONTAMINATION FROM ENVIRONMENTAL FACTORS.”Inspector’s note · SA Metro Health
Food Code 4-903.11(C) — Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
An outer door, window or gap was not sealed against pests
A propped back door or a gap under a door is the single most common way roaches, flies and rodents get in.
“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 6-202.15(A) — Outer Openings, Protected
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.
“Exterior doors used as exits need not be self-closing if they are solid and tight-fitting. 34”Inspector’s note · SA Metro Health
Food Code 6-501.111(D) — Controlling Pests
A chemical container was unlabelled
An unlabelled spray bottle in a kitchen is the one that eventually gets sprayed on food or mistaken for water.
“Food-contact surfaces clean to sight and touch. INSPECTOR ENCOUNTERED FOOD UTENSILES USED FOR FOOD PREPARATION WITH DRIED FOOD DEBRIS ON FOOD CONTACT SURFACES. ASSURE THAT ALL FOOD UTENSILS ARE WASHED/RINSES/SANITIZED EVERY TIME THAT CONTAMINATION HAS OCCURRED. 18”Inspector’s note · SA Metro Health
Food Code 7-102.11 — Common Name
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 Code 4-601.11(A) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
Waste water was not going to an approved disposal system
Grey water discharged anywhere but an approved system contaminates the site.
“Poisonous/toxic materials or chemicals not in original container labeled. 20”Inspector’s note · SA Metro Health
Food Code 5-403.11(A) — Approved Sewage Disposal System
A non-food surface was made of unsuitable material
Bare wood, rusting metal and raw plywood absorb moisture and cannot be cleaned.
“Single-service/ single-use articles kept in the original protective package or other means of protection. 42”Inspector’s note · SA Metro Health
Food Code 4-101.19 — Nonfood-Contact Surfaces
A non-food surface was built so it cannot be cleaned
Unsealed seams and inaccessible cavities collect grease permanently.
“Sewage disposed through public sewer system. INSPECTOR ENCOUNTERED STAGNANT GREASE WATER ACCUMULATED IN THE PARKING AREA IN FRONT OF DUMPSTERS. OWNERS ADMITTED THAT EMPLOYEES WASH KITCHEN EQUIPMENT AT REAR OF ESTABLISHMENT AND WATER DRAINS TOWARDS SAID AREA.”Inspector’s note · SA Metro Health
Food Code 4-202.16 — Nonfood-Contact Surfaces
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.
“Storing refuse, recyclables, and returnables. 45”Inspector’s note · SA Metro Health
Food Code 6-501.11 — Repairing
The outdoor waste storage surface was unsuitable
A dumpster on bare dirt cannot be cleaned and holds spilled waste indefinitely.
“Nonfood-contact surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. 44”Inspector’s note · SA Metro Health
Food Code 5-501.11 — Outdoor Storage Surface
Refuse was not stored properly
Loose or overflowing waste is the food supply that sustains a pest population.
“Covering receptacles. if contain food residue and are not in continuous use. 44”Inspector’s note · SA Metro Health
Food Code 5-501.110 — Storing Refuse, Recyclables, and Returnables
Waste containers were left uncovered
Open dumpsters and bins are an open invitation to flies and rodents.
“Outdoor storage surface. 44”Inspector’s note · SA Metro Health
Food Code 5-501.113(A)(1) — Covering Receptacles
Aug 19, 2025 84 10 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 in cold hold coolers is reading between 46F to 51F degrees. Ensure all cold hold refrigeration is working properly and reading 41F degrees to help maintain product temperature, as per....”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
The cooling or hot-holding equipment could not keep up
A fridge or steam table that cannot hold its temperature under real service load means everything inside it drifts into the danger zone.
“majority of the reach-in coolers temperature between 46F and 51F. Ensure all refrigerators are maintaining a 41F or below degrees to maintain food temperatures adequate, as per....”Inspector’s note · SA Metro Health
Food Code 4-301.11 — Cooling, Heating, and Holding Capacities · inspection item 27
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.
“personal food and drink items in reach-in coolers in the establishment. Ensure all employees have a designated area in reach-in cooler for all personal food items, as per.....”Inspector’s note · SA Metro Health
Food Code 2-401.11 — Eating, Drinking, or Using TOBACCO PRODUCTS · inspection item 35
Sanitizer was at the wrong strength
Too weak and it does not kill anything; too strong and it becomes a chemical hazard on the plate. Both are common and both need a test strip to catch.
“pans being washed with dish soap and scrubbed and rinsed and then placed on drying shelf. Ensure all pans/dishes are being sanitized properly after being washed and before being dried, as per....”Inspector’s note · SA Metro Health
Food Code 4-501.114(A) — Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Conc · inspection item 10
A bug zapper was placed or built where it can contaminate food
Electric insect traps scatter insect fragments. They must not be sited over food or clean equipment.
“an American roach in kitchen area of the establishment. Ensure a license pest control company is treating the restaurant and leaving receipt, as per....”Inspector’s note · SA Metro Health
Food Code 6-202.13 — Insect Control Devices, Design and Installation · inspection item 34
An outer door, window or gap was not sealed against pests
A propped back door or a gap under a door is the single most common way roaches, flies and rodents get in.
“all outer opening doors with daylight at bottom. Ensure all doors have a proper weather strip on each door to prevent insects from entering establishment, as per.....”Inspector’s note · SA Metro Health
Food Code 6-202.15(A) — Outer Openings, Protected · inspection item 34
The water supply could not meet peak demand
If hot water runs out during service, handwashing and dishwashing both stop working.
“the three-compartment sink with up to 90F degrees of hot water. Ensure hot water heater is large enough to maintain hot water during peak demand of the restaurant. big enough to”Inspector’s note · SA Metro Health
Food Code 5-103.11(B) — Capacity · inspection item 23
A restroom door was propped open
The door is the barrier between the restroom's air and the dining room's.
“restroom doors are not self-closing. Ensure all restroom doors are self-closing, as per....”Inspector’s note · SA Metro Health
Food Code 6-501.19 — Closing Toilet Room Doors · inspection item 46
Waste receptacles were missing or inadequate
Not enough bins means waste ends up somewhere else.
“back of or side of establishment behind gate many items collecting. Ensure all items not used for the restaurant to be removed from property. Clean and organize, as per....”Inspector’s note · SA Metro Health
Food Code 5-501.13(A) — Receptacles · inspection item 44
A Food Code requirement was not met
The inspector's own note below describes what was found.
“gaskets on a few reach-in coolers not in good repair, broken and coming off equipment. Ensure all reach-in cooler gaskets are in good repair, as per....”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.223 · inspection item 32
Mar 10, 2025 96 3 findings · 2 illness risk factors
Food was stored where it could be contaminated
Boxes on the floor, food under a leaking line, product stored in the mop area. Anything at floor level catches splash and pests.
“PPM, ENSURE TO CHANGE SANITIZER AND TEST WITH TEST STRIPS DAILY. 37”Inspector’s note · SA Metro Health
Food Code 3-305.11(A)(3) — Food Storage · inspection item 50
Sanitizer was at the wrong strength
Too weak and it does not kill anything; too strong and it becomes a chemical hazard on the plate. Both are common and both need a test strip to catch.
“Food-contact surfaces clean to sight and touch. OBSERVED DIRTY KNIVES STORED ON RUSTY WALL IN REAR OF ESTABLISHMENT WHERE CHICKEN IS COOKED, ENSURE TO STORE UTENSILS IN CLEAN LOCATIONS. 10”Inspector’s note · SA Metro Health
Food Code 4-501.114(F) — Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Conc
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 Code 4-601.11(A) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
Jul 24, 2024 100 No violations recorded
✓ Metro Health recorded no violations at this inspection.
Mar 21, 2024 100 No violations recorded
✓ Metro Health recorded no violations at this inspection.
Nov 2, 2023 100 No violations recorded
✓ Metro Health recorded no violations at this inspection.
Jun 30, 2023 89 5 findings · 4 illness risk factors
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.
Food Code 3-501.15(A) — Cooling Methods
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)(2) — Time/Temperature Control for Safety Food, Hot and Cold Holding
No probe thermometer for checking food temperatures
You cannot verify chicken is cooked through or that the steam table is holding without sticking a thermometer in the food.
“Cooling method, criteria. 29”Inspector’s note · SA Metro Health
Food Code 4-302.12(A) — Food Temperature Measuring Devices
The three-compartment sink was missing, too small, or set up wrong
Wash, rinse, sanitize needs three compartments large enough for the biggest item in the kitchen.
“Food thermometers provided and accessible. 33”Inspector’s note · SA Metro Health
Food Code 4-301.12(A) — Manual Warewashing, Sink Compartment Requirements
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.
“Cold Hold (41°F/45°F or below). 21”Inspector’s note · SA Metro Health
Food Code 2-101.11(A) — Assignment
Mar 24, 2023 85 10 findings · 7 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.
“Cold or hot holding equipment include temperature measuring device located to allow easy viewing.”Inspector’s note · SA Metro Health
Food Code 4-204.112(A) — Temperature Measuring Devices
The cooling or hot-holding equipment could not keep up
A fridge or steam table that cannot hold its temperature under real service load means everything inside it drifts into the danger zone.
“Does the establishment have sufficient capacity to meet peak hot water demands?. 27”Inspector’s note · SA Metro Health
Food Code 4-301.11 — Cooling, Heating, and Holding Capacities
No probe thermometer for checking food temperatures
You cannot verify chicken is cooked through or that the steam table is holding without sticking a thermometer in the food.
“Sanitizing solutions, testing devices.”Inspector’s note · SA Metro Health
Food Code 4-302.12(A) — Food Temperature Measuring Devices
A thermometer was broken or out of calibration
An uncalibrated thermometer gives false confidence — worse in practice than having none.
“Cooling, heating, and holding capacities. Equipment. 29”Inspector’s note · SA Metro Health
Food Code 4-502.11(C) — Good Repair and Calibration
Bare hands touched ready-to-eat food
Anything not cooked again after handling — buns, garnish, pickles, dressed sandwiches — has to be handled with gloves, tongs or deli paper.
Food Code 3-301.11(B) — Preventing Contamination from Hands
The three-compartment sink was missing, too small, or set up wrong
Wash, rinse, sanitize needs three compartments large enough for the biggest item in the kitchen.
“Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part. 33”Inspector’s note · SA Metro Health
Food Code 4-301.12(A) — Manual Warewashing, Sink Compartment Requirements
No test strips for checking sanitizer strength
Sanitizer strength is invisible. Without strips, staff are guessing every single time.
“Food thermometers--maintained, good repair.”Inspector’s note · SA Metro Health
Food Code 4-302.14 — Sanitizing Solutions, Testing Devices
A sanitizer did not meet the required criteria
Only specific sanitizers at specific concentrations are approved for food-contact surfaces.
“Bare hands contact with ready-to-eat foods. 18”Inspector’s note · SA Metro Health
Food Code 7-204.11 — Sanitizers, Criteria
The water supply could not meet peak demand
If hot water runs out during service, handwashing and dishwashing both stop working.
Food Code 5-103.11(B) — Capacity
Ventilation hood filters were missing or wrong
Without filters, grease goes straight into the duct and comes back as drips.
“Manual ware washing, sink compartment requirements. 42”Inspector’s note · SA Metro Health
Food Code 4-202.18 — Ventilation Hood Systems, Filters
Dec 22, 2022 82 9 findings · 3 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)(2) — Time/Temperature Control for Safety Food, Hot and Cold Holding
The cooling or hot-holding equipment could not keep up
A fridge or steam table that cannot hold its temperature under real service load means everything inside it drifts into the danger zone.
“Does the establishment have sufficient capacity to meet peak hot water demands?. 27”Inspector’s note · SA Metro Health
Food Code 4-301.11 — Cooling, Heating, and Holding Capacities
Bare hands touched ready-to-eat food
Anything not cooked again after handling — buns, garnish, pickles, dressed sandwiches — has to be handled with gloves, tongs or deli paper.
“Cold Hold (41°F/45°F or below). 15”Inspector’s note · SA Metro Health
Food Code 3-301.11(B) — Preventing Contamination from Hands
The water supply could not meet peak demand
If hot water runs out during service, handwashing and dishwashing both stop working.
“Food Handler Training criteria. 23”Inspector’s note · SA Metro Health
Food Code 5-103.11(B) — Capacity
A backflow prevention device did not meet standard
Hose bibs and carbonators need the right device, correctly fitted, or contaminated water can reverse into the supply.
“Bare hands contact with ready-to-eat foods. 19”Inspector’s note · SA Metro Health
Food Code 5-202.14 — Backflow Prevention Device, Design Standard
A backflow preventer was required and not fitted
Most commonly a hose left connected to a mop-sink tap with no vacuum breaker.
“Backflow prevention device, design standard.”Inspector’s note · SA Metro Health
Food Code 5-203.14 — Backflow Prevention Device, When Required
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.
“Backflow prevention device, when required.”Inspector’s note · SA Metro Health
Food Code 5-205.15(A) — System Maintained in Good Repair
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.
“A plumbing system shall be repaired according to the Plumbing Code. 21”Inspector’s note · SA Metro Health
Food Code 2-101.11(A) — Assignment
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.
Texas rule 25 TAC §228.31
Sep 21, 2022 97 1 finding · 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.
Food Code 3-501.16(A)(2) — Time/Temperature Control for Safety Food, Hot and Cold Holding
Feb 15, 2022 100 No violations recorded
✓ Metro Health recorded no violations at this inspection.
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.