Pollos Asados Los Nortenos
4642 RIGSBY AV, San Antonio, 78222
Area: Southeast Side
· Metro Health licence 1774503
Mixed record · rank 72 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
97/100 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 — 6 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 97 1 finding · 1 illness risk factor
Gloves were reused or misused
A glove worn from raw chicken to the plating station carries everything the bare hand would have. Gloves only help if they are changed.
Food Code 3-304.15(A) — Gloves, Use Limitation
Jun 25, 2025 94 5 findings · 3 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.
“Hair Restraints effective. 37”Inspector’s note · SA Metro Health
Food Code 3-305.11(A)(3) — Food Storage
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.
“Equipment food-contact surfaces & utensils shall be cleaned between uses with raw produce and TCS food. 35”Inspector’s note · SA Metro Health
Food Code 2-402.11 — Effectiveness
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.
Food Code 4-602.11(A)(3) — Equipment Food-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.
“Repairing. The physical facilities shall be maintained in good repair.”Inspector’s note · SA Metro Health
Food Code 6-501.12 — Cleaning, Frequency and Restrictions
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 the food at least 15 cm (6 inches) above the floor. 45”Inspector’s note · SA Metro Health
Food Code 6-501.11 — Repairing
Feb 5, 2025 92 3 findings · 1 illness risk factor
Food was held on a time clock without the paperwork to prove it
A kitchen is allowed to hold food out of refrigeration for a set number of hours instead of keeping it cold, but only with written times on the container. No time stamp means nobody knows how long it has been sitting.
“Does the establishment have sufficient capacity to meet peak hot water demands?. 6”Inspector’s note · SA Metro Health
Food Code 3-501.19(B) — Time as a Public Health Control
The water supply could not meet peak demand
If hot water runs out during service, handwashing and dishwashing both stop working.
“A plumbing system shall be repaired according to the Plumbing Code. 23”Inspector’s note · SA Metro Health
Food Code 5-103.11(B) — Capacity
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.
Food Code 5-205.15(A) — System Maintained in Good Repair
Jul 12, 2024 100 No violations recorded
✓ Metro Health recorded no violations at this inspection.
Nov 28, 2023 95 3 findings · 2 illness risk factors
Wiping cloths were left out instead of kept in sanitizer
A damp rag on the counter is the most effective bacteria-spreading tool in a kitchen. Between uses it belongs in a bucket of sanitizer at the right strength.
Food Code 3-304.14(B)(1) — Wiping Cloths, Use Limitation
Unsafe or contaminated food was not discarded
Once food is compromised the only correct action is throwing it out, not reworking it.
“Toilet room receptacle, covered. Provide a covered waste receptacle in the Women's Restroom. 11”Inspector’s note · SA Metro Health
Food Code 3-701.11(A) — Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food
No covered waste bin in the women's restroom
A specific code requirement, and one of the most frequently cited items in the whole state.
“Cloths in-use for wiping between uses stored. Observed 3 wiping cloths on kitchen preparation table. Store wiping cloths in a sanitizing solution, if soiled place with dirty laundry to be washed. 46”Inspector’s note · SA Metro Health
Food Code 5-501.17 — Toilet Room Receptacle, Covered
May 11, 2023 94 2 findings · 1 illness risk factor
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 Code 4-501.114(F) — Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Conc
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.
“Chemical sanitizer generated on-site, criteria. Sanitizing solution too strong. Chemical sanitizer must be within compliance range (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm). 18”Inspector’s note · SA Metro Health
Food Code 7-102.11 — Common Name
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.