Popeye's Lousiana Kitchen
1472 AUSTIN HWY, San Antonio, 78209
Area: Alamo Heights / Terrell Hills
· Metro Health licence 279827
Weak record · rank 100 of 112
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Latest health inspection
96/100 on Jun 15, 2026 (52 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 — 9 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 15, 2026 96 4 findings · 1 illness risk factor
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.
“employee handling raw chicken with no hair restraint. Ensure all employees that prep foods wear proper hair restraints (ex: cap, hair net, visor, etc.)”Inspector’s note · SA Metro Health
Food Code 2-402.11 — Effectiveness · inspection item 35
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.
“pans stored on clean rack with visible accumulation of dark residues. Ensure that pans are free of grease/food debris after washed, rinsed, and sanitized”Inspector’s note · SA Metro Health
Food Code 4-601.11(B) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 39
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.
“liquid spillage inside walk-in cooler underneath rack storing raw chicken. Ensure to clean and sanitize equipment when spillage occurs”Inspector’s note · SA Metro Health
Food Code 4-602.13 — Nonfood-Contact Surfaces · inspection item 42
HVAC vents discharged over food or clean equipment
Vents blow dust down onto whatever sits below them.
“non-working air conditioning in kitchen area (Note: a temporary ventilation fan was placed in kitchen). Ensure to repair air conditioning system to provide adequate air conditioning in kitchen area”Inspector’s note · SA Metro Health
Food Code 6-202.12 — Heating, Ventilating, Air Conditioning System Vents · inspection item 43
Nov 26, 2025 94 7 findings
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.
“fruit flies/gnats at mop sink area. Ensure to clean and sanitize area and seek pest control services if pests persist”Inspector’s note · SA Metro Health
Food Code 6-501.111(B) — Controlling Pests · inspection item 34
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.
“water leakage inside walk-in cooler. Ensure to keep equipment in good repair, well maintained, clean, and dry”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 42
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 of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.”Inspector’s note · SA Metro Health
Food Code 4-602.13 — Nonfood-Contact Surfaces
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.
“food debris and grease residue behind frying equipment on floor, baseboards, and walls. Ensure to deep clean facility on a regular basis to prevent build-up”Inspector’s note · SA Metro Health
Food Code 6-501.12 — Cleaning, Frequency and Restrictions · 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.
“leakage at mop sink fixture. Ensure to repair leak at mop sink fixture”Inspector’s note · SA Metro Health
Food Code 5-205.15(B) — System Maintained in Good Repair · inspection item 46
Equipment or utensils were not durable or designed for commercial use
Household equipment in a commercial kitchen cannot survive commercial cleaning and breaks down into surfaces that cannot be sanitized.
“rusted bolt inside ice making machine. Ensure to replace bolt with stainless steel bolt, or maintain and remove all rust particles”Inspector’s note · SA Metro Health
Food Code 4-201.11 — Equipment and Utensils · inspection item 32
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.
“no lid on receptacle in women's restroom. Ensure to provide a trash can with a lid/cover for feminine hygiene products”Inspector’s note · SA Metro Health
Food Code 5-501.17 — Toilet Room Receptacle, Covered · inspection item 46
May 22, 2025 85 10 findings · 3 illness risk factors
Ready-to-eat food was not date-marked
Once opened or made in house, refrigerated ready-to-eat food gets a maximum of seven days. With no date on the container, nobody in the kitchen knows which day that is.
“no prep/discard dates on food container stored in walk-in cooler. Ensure to properly label all stored food containers with a common name to identify food and a prep & discard date”Inspector’s note · SA Metro Health
Food Code 3-501.17(B) — Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking · inspection item 28
Food on hand was unsafe, adulterated, or misrepresented
The broadest food-safety finding in the code. Read the inspector's note for what specifically was wrong.
“ghost pepper sauce stored on rack outside of refrigeration. Ensure to check labels and store foods requiring refrigeration at 41F degrees or below”Inspector’s note · SA Metro Health
Food Code 3-101.11 — Safe, Unadulterated, and Honestly Presented · inspection item 7
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.
“dusty fans being utilized in kitchen area. Ensure to protect food products from dust particles”Inspector’s note · SA Metro Health
Food Code 3-305.11(A)(2) — Food Storage · inspection item 37
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.
“no air gap at drainage pipes near fountain drink station by drive-thru window and pvc plumbing was broken causing drainage slow drip to spill on floor. Ensure to provide proper drainage pipes with an air gap (minimum of 1")”Inspector’s note · SA Metro Health
Food Code 5-202.13 — Backflow Prevention, Air Gap · inspection item 19
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.
“a leak at water fixture outside of building wall and a leak at the hand washing sink located near front drive-thru window. Ensure that plumbing is maintained and kept in good repair”Inspector’s note · SA Metro Health
Food Code 5-205.15(A) — System Maintained in Good Repair · inspection item 19
A non-food surface was made of unsuitable material
Bare wood, rusting metal and raw plywood absorb moisture and cannot be cleaned.
“clean dishes stored on a rusty/soiled rack. Ensure to keep equipment clean and free of rust/debris”Inspector’s note · SA Metro Health
Food Code 4-101.19 — Nonfood-Contact Surfaces · inspection item 42
The exhaust hood did not adequately capture grease and steam
An undersized hood puts the grease on the walls and ceiling instead of in the duct.
“a ventilation hood system with a portion of filter missing and not working properly. (NOTE: manager on site stated current work order is in place). Ensure that the ventilation hood systems are working properly”Inspector’s note · SA Metro Health
Food Code 4-301.14 — Ventilation Hood Systems, Adequacy · inspection item 43
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.
“dirty water pooled at entry to walk-in freezer, and standing water inside walk-in cooler. Ensure to properly clean floors and keep dry”Inspector’s note · SA Metro Health
Food Code 6-201.11 — Floors, Walls, and Ceilings · inspection item 45
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.
“no lid on women's receptacle. Ensure to provide a receptacle with a lid/cover in restrooms”Inspector’s note · SA Metro Health
Food Code 5-501.17 — Toilet Room Receptacle, Covered · inspection item 46
A Food Code requirement was not met
The inspector's own note below describes what was found.
“frozen ice on piping inside walk-in freezer. Ensure to keep equipment in good repair.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.223 · inspection item 32
Dec 16, 2024 79 12 findings · 5 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.
“various chicken products above 45F (wings breast, etc). Chicken was discarded.”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
Ready-to-eat food was not date-marked
Once opened or made in house, refrigerated ready-to-eat food gets a maximum of seven days. With no date on the container, nobody in the kitchen knows which day that is.
“items in walk-in without proper date label. Ensure all prepared foods are proper date marked.”Inspector’s note · SA Metro Health
Food Code 3-501.17(A) — Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking · inspection item 28
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 if utensils are stored with flowing water that water is sufficient enough to rinse off debris builduo.”Inspector’s note · SA Metro Health
Food Code 3-304.12(D) — In-Use Utensils, Between-Use Storage · inspection item 39
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.
“Ensure all employees wear effective hair restraints when in kitchen.”Inspector’s note · SA Metro Health
Food Code 2-402.11 — Effectiveness · inspection item 35
The wash or rinse water was dirty
Sink water thick with grease stops cleaning. It has to be changed, not topped up.
“3 compartment sink area filled being sprayed with water hose. Ensure all compartments are emptied and cleaned and sanitized.”Inspector’s note · SA Metro Health
Food Code 4-501.18 — Warewashing Equipment, Clean Solutions · inspection item 33
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.
“abundance of flies in back area. Ensure proper means of pest control services are done.”Inspector’s note · SA Metro Health
Food Code 6-501.111(B) — Controlling Pests · inspection item 34
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.
“various dishes on clean rack with debris, in addition to being sprayed with hose while thawing. Ensure all food contact equipment is properly washed, rinsed, sanitized, and 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.
“dusty vents and ceiling panels. Ensure all vents and ceiling panels are cleaned.”Inspector’s note · SA Metro Health
Food Code 6-501.14(A) — Cleaning Ventilation Systems, Nuisance and Discharge Prohibition · inspection item 43
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.
“various areas with missing/broken floor tiles. Ensure all damaged areas are repaired.”Inspector’s note · SA Metro Health
Food Code 6-101.11(A)(1) — Surface Characteristics · inspection item 45
Waste storage was sited badly
Waste stored next to a back door or an air intake brings pests and odour into the building.
“trash and debris surrounding garbage bin and grease trap. Ensure trash can and grease trap surrounding areas are cleaned and maintained.”Inspector’s note · SA Metro Health
Food Code 5-501.19(C) — Storage Areas, Redeeming Machines, Receptacles and Waste Handling Units, Location · inspection item 44
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.
“PIC unable to provide food handler certificates for employees onsite. Ensure all employees are certified food handlers and have certificate easily accesible.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31 · inspection item 22
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Ensure all damaged, and excessively worn equipment, containers, utensils are discarded.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.223 · inspection item 32
Jul 15, 2024 80 13 findings · 7 illness risk factors
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.
“Storing the food where it is not exposed to splash, dust, or other contamination. 39”Inspector’s note · SA Metro Health
Food Code 3-304.12(B) — In-Use Utensils, Between-Use Storage
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.
“Warewashing equipment, cleaning frequency. Observed grease buildup and other residue on walls of three compartment sink. 36”Inspector’s note · SA Metro Health
Food Code 3-304.14(B)(1) — Wiping Cloths, Use Limitation
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.
“Equipment and utensil design and construction. safe materials and maintained in good repair. Door of walk-in cooler has metal scraps detached from door. Refrigerators unit has black/red mold like substance. 37”Inspector’s note · SA Metro Health
Food Code 3-305.11(A)(2) — Food Storage
Single-use items were reused
Takeout containers, deli cups and cardboard are designed to be used once. Reused, they cannot be cleaned properly.
“In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not time/temperature controlled for safety with their handles above the top of the food within containers or equipment that can be closed…”Inspector’s note · SA Metro Health
Food Code 4-502.13(A) — Single-Service and Single-Use Articles, Use Limitation
A hand sink was blocked, or used for something other than washing hands
Hand sinks get used as dump sinks or stacked with boxes. A hand sink you have to move something to reach does not get used mid-rush, which is exactly when it matters.
“A plumbing system shall be repaired according to the Plumbing Code. Ensure leaks at 3 compartment sink are repaired. 31”Inspector’s note · SA Metro Health
Food Code 5-205.11 — Using a Handwashing Sink
Warewashing equipment was not cleaned often enough
The dish sink and machine themselves get dirty, and a dirty machine cannot clean anything.
“Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. At time of inspection observed trash and scrub brush being stored in handwashing sink. 33”Inspector’s note · SA Metro Health
Food Code 4-501.14 — Warewashing Equipment, Cleaning Frequency
The sanitizing step was not done correctly
Either hot water at the required temperature and time, or chemical sanitizer at the required strength and contact time. Neither is optional.
Food Code 4-703.11(C)(4) — Hot Water and Chemical
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.
“Single-service and single-use articles may not be reused. Observed "to go " bowl used has a scoop for rice. 42”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
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.
“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean under fryers to remove build up and debris 43”Inspector’s note · SA Metro Health
Food Code 6-501.14(A) — Cleaning Ventilation Systems, Nuisance and Discharge Prohibition
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.
“Cleanability. Floor, wall ceiling constructed installed are smooth and easily cleanable. Tiles throughout establishment are cracked, chipped and pulled away from grout. This traps water and food debris. Ensure tiles are repaired/replaced. 46”Inspector’s note · SA Metro Health
Food Code 5-205.15(B) — System Maintained in Good Repair
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.
“Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. 45”Inspector’s note · SA Metro Health
Food Code 6-201.11 — Floors, Walls, and Ceilings
A definition or applicability provision of the code was cited
Usually attached to another finding to establish which rule applies.
“After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in §”Inspector’s note · SA Metro Health
Food Code 1-201.10(B) — Statement of Application and Listing of Terms
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Containers of chemical sanitizing solutions stored off the floor and used in a manner that prevents contamination. Observed sanitizing buckets stored on floor. 32”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.223
Nov 27, 2023 89 6 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.
“Equipment and utensil design and construction. safe materials and maintained in good repair. Freezer has build-up at condenser and along door frame. Ice is defrosting and pooling at door. Walk in freezer floor is warped and buckling. 36”Inspector’s note · SA Metro Health
Food Code 3-304.14(E) — Wiping Cloths, Use Limitation
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)(5) — Equipment Food-Contact Surfaces and Utensils
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 and baking equipment food contact surface free of encrusted grease grease or soil accumulation Observed baking sheets with severe grease build-up and soil residue ensure build-up is removed from equipement. 42”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
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.
“Grease build-up on venthood needs to be removed 45”Inspector’s note · SA Metro Health
Food Code 6-201.11 — Floors, Walls, and Ceilings · inspection item 43
A permit-holder responsibility was not met
Covers the obligations that come with holding the permit — posting it, allowing access, reporting changes, correcting findings.
“Cleanability. Floor, wall ceiling constructed installed are smooth and easily cleanable. Observed food debris and water pooling on floor. Ensure grout line is replaced or repaired. Missing or damaged tiles need to be replaced. 47”Inspector’s note · SA Metro Health
Food Code 8-304.11(A) — Responsibilities of the Permit Holder
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Food-contact surfaces cleaned any time when contamination may occur. Food storage containers are stored on wire shelving units with severe debris and grease buildup. 32”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.223
May 30, 2023 90 7 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.
“Cleaning, frequency and RESTRICTIONs.. Food debris behind fryers. 36”Inspector’s note · SA Metro Health
Food Code 3-304.14(E) — Wiping Cloths, Use Limitation
Staff did not wash hands when they were required to
Between raw chicken and ready-to-eat food, after the restroom, after touching the face — these are the specific moments contamination moves.
“Cooking and baking equipment food contact surface free of encrusted grease grease or soil accumilations. 14”Inspector’s note · SA Metro Health
Food Code 2-301.14 — When to Wash
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.
“Cleanability. Floor, wall ceiling constructed installed are smooth and easily cleanable. Observed food debris and water pooling on floor. Ensure grout line is replaced or repaired. Missing or damaged tiles need to be replaced. 42”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-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.
“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Grease build up on wire shelving. 45”Inspector’s note · SA Metro Health
Food Code 6-501.12 — Cleaning, Frequency and Restrictions
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.
Food Code 6-501.14(A) — Cleaning Ventilation Systems, Nuisance and Discharge Prohibition
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.
“Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Observed debris on ceiling tiles and wall. 45”Inspector’s note · SA Metro Health
Food Code 6-201.11 — Floors, Walls, and Ceilings
A Food Code requirement was not met
The inspector's own note below describes what was found.
“When to wash. Observed employee switch activities and failed to wash hands prior to putting gloves on. 32”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.223
Oct 10, 2022 85 9 findings · 6 illness risk factors
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.
“Cooking and baking equipment food contact surface free of encrusted grease grease or soil accumilations. 41”Inspector’s note · SA Metro Health
Food Code 3-302.12 — Food Storage Containers, Identified with Common Name of Food
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.
“Hair Restraints effective. Observed food handling employees not wearing proper hair restraints. 36”Inspector’s note · SA Metro Health
Food Code 3-304.14(B)(1) — Wiping Cloths, Use Limitation
Food touched a surface not made for food contact
Printed bags, galvanised metal, cracked plastic — surfaces that leach, absorb, or cannot be cleaned.
“Cloths in-use for wiping between uses stored. 32”Inspector’s note · SA Metro Health
Food Code 4-101.11 — Characteristics
Staff did not wash hands when they were required to
Between raw chicken and ready-to-eat food, after the restroom, after touching the face — these are the specific moments contamination moves.
“Food-contact surfaces cleaned any time when contamination may occur. Observed food contact surfaces being stored on wire shelving wracks with food debris and soil residue. 14”Inspector’s note · SA Metro Health
Food Code 2-301.14 — When to Wash
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.
“Food storage containers, identified with common name of 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.
“Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: durable, corrosion-resistant, and nonabsorbent; sufficient in w…”Inspector’s note · SA Metro Health
Food Code 4-602.11(A)(5) — Equipment Food-Contact Surfaces and Utensils
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.
“Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the establishment shall be designed and constructed to have tight-fitting lids, doors, or covers.”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-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.
“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed soil residue and food debris on shelving units. and warmers. 45”Inspector’s note · SA Metro Health
Food Code 6-501.12 — Cleaning, Frequency and Restrictions
Outside waste receptacles were in poor condition
Damaged or lidless outdoor containers leak and attract pests.
Food Code 5-501.15(A) — Outside Receptacles
Oct 11, 2021 89 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.