Popeye's Chicken and Biscuits
506 W W WHITE RD S, San Antonio, 78220
Area: East Side
· Metro Health licence 303929
Weak record · rank 96 of 112
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Latest health inspection
89/100 on Mar 20, 2026 (139 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.
Mar 20, 2026 89 10 findings · 5 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.
“a dead fly in the raw chicken cold holding container ready for preperation. Ensure all contaminated food is disposed of in the trash and that all food is protected from contamination, as per....”Inspector’s note · SA Metro Health
Food Code 3-302.11(A)(1) — Packaged and Unpackaged Food - Separation, Packaging, and Segregation · inspection item 9
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.
“Clean utensils and items stored in a dirty container near 3-comp. sink. Ensure all containers holding clean utensils and items are free of debris, as per...”Inspector’s note · SA Metro Health
Food Code 3-304.12(E) — In-Use Utensils, Between-Use Storage · inspection item 39
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.
“Employee drink stored above food storage area. Ensure all employee drinks are stored in a designated area away from food prep/storage areas, as per...”Inspector’s note · SA Metro Health
Food Code 2-401.11 — Eating, Drinking, or Using TOBACCO PRODUCTS · inspection item 35
A hand sink did not deliver warm water, or was installed wrong
Handwashing requires water at 100°F for long enough to work. Cold-only sinks cut the wash short.
“No hot water above 77F degrees in the women's restroom. Ensure all hand sinks have hot water of 100F degrees, as per.....”Inspector’s note · SA Metro Health
Food Code 5-202.12(A) — Handwashing Sink, Installation · inspection item 31
No paper towels at a hand sink
Wet hands transfer far more bacteria than dry ones, and staff who cannot dry their hands mostly stop washing them.
“No paper towels in men's restroom and no hand soap in women's restroom. Ensure all restrooms are supplied with hand soap and paper towels, as per....”Inspector’s note · SA Metro Health
Food Code 6-301.12 — Hand Drying Provision · inspection item 31
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.
“Numerous flies inside establishment. Ensure flies are being treated and removed from property, as per....”Inspector’s note · SA Metro Health
Food Code 6-202.13 — Insect Control Devices, Design and Installation · inspection item 34
Absorbent material such as carpet or cardboard was used on the floor
Cardboard on the floor to catch grease absorbs everything and can never be cleaned.
“Cardboard being used as part of the wall in the back of the establishment near freezer. Ensure all floors, walls and ceiling are smooth, easily cleanable and non-absorbent, as per...”Inspector’s note · SA Metro Health
Food Code 6-501.17 — Absorbent Materials on Floors, Use Limitation · 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.
“Spray hose at the 3-comp. sink is leaking as well as the system for allotting soap and sanitizer to sinks. Ensure leak is fixed, as per...”Inspector’s note · SA Metro Health
Food Code 5-205.15(B) — System Maintained in Good Repair · inspection item 46
A non-food surface was made of unsuitable material
Bare wood, rusting metal and raw plywood absorb moisture and cannot be cleaned.
“Lids covering food dirty, door handles of walk-in coolers dirty and equipment with an accumulation of debris. Ensure all lids, door handles, and equipment to be clean and free of debris as per....”Inspector’s note · SA Metro Health
Food Code 4-101.19 — Nonfood-Contact Surfaces · inspection item 42
A floor, wall or ceiling surface was not smooth and cleanable
Porous or rough surfaces in a wet kitchen hold moisture and grow mould. They must be sealable and washable.
“Wall panels and ceiling tiles panels coming off of the wall and are not in good repair. Ensure all wall and ceiling tiles are in place and secure to the wall/ceiling and shall be in good repair, as per....”Inspector’s note · SA Metro Health
Food Code 6-101.11(A)(3) — Surface Characteristics · inspection item 45
Jun 13, 2025 88 8 findings · 1 illness risk factor
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.
“Repairing. The physical facilities shall be maintained in good repair. 27”Inspector’s note · SA Metro Health
Food Code 4-301.11 — Cooling, Heating, and Holding Capacities
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. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. 42”Inspector’s note · SA Metro Health
Food Code 4-602.13 — Nonfood-Contact Surfaces
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
Sewage or waste water was not conveyed away properly
Waste water on the floor of a food establishment is the most serious plumbing finding there is.
“A plumbing system shall be repaired according to the Plumbing Code. 20”Inspector’s note · SA Metro Health
Food Code 5-402.13 — Conveying Sewage
A non-food surface was built so it cannot be cleaned
Unsealed seams and inaccessible cavities collect grease permanently.
Food Code 4-202.16 — Nonfood-Contact Surfaces
A floor, wall or ceiling surface was not smooth and cleanable
Porous or rough surfaces in a wet kitchen hold moisture and grow mould. They must be sealable and washable.
“Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 45”Inspector’s note · SA Metro Health
Food Code 6-101.11(A)(1) — Surface Characteristics
Floor-to-wall junctions were not sealed or coved
The gap where the floor meets the wall is where water and food debris collect and where pests move.
“Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable.”Inspector’s note · SA Metro Health
Food Code 6-201.13(A) — Floor and Wall Junctures, Coved, and Enclosed or Sealed
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.
“Floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch)..”Inspector’s note · SA Metro Health
Food Code 6-501.11 — Repairing
Dec 17, 2024 96 2 findings
Sewage or waste water was not conveyed away properly
Waste water on the floor of a food establishment is the most serious plumbing finding there is.
“Repairing. The physical facilities shall be maintained in good repair. 20”Inspector’s note · SA Metro Health
Food Code 5-402.13 — Conveying Sewage
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.
Food Code 6-501.11 — Repairing
May 23, 2024 92 4 findings · 1 illness risk factor
No paper towels at a hand sink
Wet hands transfer far more bacteria than dry ones, and staff who cannot dry their hands mostly stop washing them.
“Food-contact surfaces clean to sight and touch. Remove dust/debris - top shelf of chicken hot hold. 31”Inspector’s note · SA Metro Health
Food Code 6-301.12 — Hand Drying Provision
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
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. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Repair or replace inner walls/metal citing - Kitchen walk in cooler. 42”Inspector’s note · SA Metro Health
Food Code 4-602.13 — Nonfood-Contact Surfaces
A non-food surface was built so it cannot be cleaned
Unsealed seams and inaccessible cavities collect grease permanently.
“Hand drying provision.. Provide paper towels in the Women's Restroom. 32”Inspector’s note · SA Metro Health
Food Code 4-202.16 — Nonfood-Contact Surfaces
Nov 16, 2023 94 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.
Food Code 4-601.11(A) — 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.
“Design and construction. Equipment/utensils durable. Repair walk in cooler floor - rusted and bent 42”Inspector’s note · SA Metro Health
Food Code 4-602.13 — Nonfood-Contact Surfaces
A Texas mobile unit servicing requirement was not met
Texas rule 25 TAC §228.222 — mobile units must report to an approved servicing area on a set schedule.
“Food-contact surfaces clean to sight and touch. Remove debris/grease from top of fryer. 32”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.222
Sep 7, 2023 90 7 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.
“Food Handler Training criteria. 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.
“Cooling, heating, and holding capacities. Equipment. 29”Inspector’s note · SA Metro Health
Food Code 4-302.12(A) — Food Temperature Measuring Devices
Floors, walls or ceilings were damaged or not cleanable
Missing tile and unsealed drywall in a kitchen absorb grease and water and cannot be brought back to clean.
“Food thermometers provided and accessible. 45”Inspector’s note · SA Metro Health
Food Code 6-201.11 — Floors, Walls, and Ceilings
Floor-to-wall junctions were not sealed or coved
The gap where the floor meets the wall is where water and food debris collect and where pests move.
“Cleanability. Floor, wall ceiling constructed installed are smooth and easily cleanable.”Inspector’s note · SA Metro Health
Food Code 6-201.13(A) — Floor and Wall Junctures, Coved, and Enclosed or Sealed
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.
“Floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch)..”Inspector’s note · SA Metro Health
Food Code 6-501.11 — Repairing
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.
“Cold Hold (41°F/45°F or below). 22”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31
Jan 19, 2023 92 4 findings · 2 illness risk factors
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.
“Chemical sanitizer generated on-site, criteria. Sanitizing solution(Blue bucket) not within approved compliance range (too low). Chemical sanitizer must be within compliance range (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm). 29”Inspector’s note · SA Metro Health
Food Code 4-302.12(A) — Food Temperature Measuring Devices
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 non-food surface was built so it cannot be cleaned
Unsealed seams and inaccessible cavities collect grease permanently.
“Food thermometers provided and accessible. No thermometer in cold hold unit near oven/fryer. Provide thermometers in cold hold units where temperature control for safety foods are stored. 32”Inspector’s note · SA Metro Health
Food Code 4-202.16 — Nonfood-Contact Surfaces
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.
“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. Sections of of the walk in cooler and floor are rusted and damaged.”Inspector’s note · SA Metro Health
Food Code 5-501.17 — Toilet Room Receptacle, Covered
Aug 10, 2022 84 No violations recorded
✓ Metro Health recorded no violations at this inspection.
Feb 17, 2022 88 No violations recorded
✓ Metro Health recorded no violations at this inspection.
Sep 17, 2021 82 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.