Wayne's Wings
11600 BANDERA RD #114, San Antonio, 78249
Area: Northwest / UTSA
· Metro Health licence 1382585
Solid record · rank 15 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
93/100 on Jun 30, 2026 (37 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 — 14 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 30, 2026 93 4 findings · 2 illness risk factors
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.
“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed the floors are not being adequately cleaned under equipment. ANY DIRT, DUST, FOOD, AND OTHER DEBRIS MUST BE CLEANED FROM NOT FOOD CONTACT SURFACES.”Inspector’s note · SA Metro Health
Food Code 4-301.12(A) — Manual Warewashing, Sink Compartment Requirements
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.
“Manual ware washing, sink compartment requirements. Observed ware washing without the compartments being adequately set up to wash rinse and sanitize the wares. THE THREE COMPARTMENT SINK MUST BE SET UP WITH A WASH, RINSE, AND SANITIZE CONFIGUREATION. 10”Inspector’s note · SA Metro Health
Food Code 4-703.11(C)(1) — 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.
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
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.
“After being cleaned food-contact surfaces shall be sanitized an exposure time of at least 10 seconds for a CHLORINE SOLUTION. Observed no sanitizing stage was set up for the 3 compartment sink. HAVE A SANITIZING STAGE SET UP WITH SANITIZER FOR PROPER SANITIZING OF WASHED AND RINSED ITEMS. 46”Inspector’s note · SA Metro Health
Food Code 5-205.15(B) — System Maintained in Good Repair
Dec 18, 2025 97 2 findings · 2 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(B) — Cooling Methods
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 containers in which food is being cooled shall be:(A) arranged (B) loosely covered, or uncovered if protected from above during the cooling period. Observed fried chicken being cooled with no cover if protected from overhead contamination during the cooling process.”Inspector’s note · SA Metro Health
Food Code 6-301.12 — Hand Drying Provision
Jul 3, 2025 98 2 findings
Equipment was broken or out of adjustment
Torn gaskets, failing seals, doors that do not close. Most cooler temperature failures start here.
Food Code 4-501.11 — Good Repair and Proper Adjustment
A restroom was not properly enclosed
Restrooms need a full enclosure and a self-closing door.
“Good repair and proper adjustment. Observed that the walk-in refrigeration unit door does not close tightly. SEE REMARKS. 46”Inspector’s note · SA Metro Health
Food Code 6-202.14 — Toilet Rooms, Enclosed
Dec 2, 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.
“Toilet rooms, enclosed. Observed the restroom door does not have a self closing device. The restrooms opening into the establishment must be self closing and tight fitting. 31”Inspector’s note · SA Metro Health
Food Code 6-301.12 — Hand Drying Provision
Chemicals were stored where they could contaminate food
Cleaning products on the shelf above food, or beside the prep table, only need to leak once.
Food Code 7-201.11 — Separation
A restroom was not properly enclosed
Restrooms need a full enclosure and a self-closing door.
“Permit Requirement, Prerequisite for Operation. Observed the posted permit had expired. See remarks. 46”Inspector’s note · SA Metro Health
Food Code 6-202.14 — Toilet Rooms, Enclosed · inspection item 1
Operating without a valid permit, or a permit condition was unmet
The permit is the legal basis for being open at all.
“Poisonous/toxic materials or chemicals stored properly. Observed sanitizer bucket, and cleaning chemicals stored on the same shelf as food items. Store toxic/poisonous chemicals away from or below any food, food service items, or single use/service food items. See remarks, 30”Inspector’s note · SA Metro Health
Food Code 8-301.11 — Prerequisite for Operation
Jun 25, 2024 93 6 findings · 3 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.
“ENSURE TO STORE ICE SCOOPER WITH THE HANDLE ABOVE THE ICE AND NOT BURIED WITHIN THE ICE, IF FACILITY IS GOING TO STORE SCOOPER IN THIS AREA;”Inspector’s note · SA Metro Health
Food Code 3-304.12(A) — In-Use Utensils, Between-Use Storage · inspection item 39
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.
“DO NOT STORE MISCELLANEOUS ITEMS WITHIN THE BASIN OF THE HANDWASHING SINK; HANDWASHING SINKS SHOULD ALWAYS BE KEPT FREE AND ACCESSIBLE AND BE USED BY EMPLOYEES TO WASH HANDS AS NEEDED; DO NOT USE HANDWASHING SINKS AS A STORAGE AREA;”Inspector’s note · SA Metro Health
Food Code 5-205.11 — Using a Handwashing Sink · 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.
“PROVIDE PAPER TOWELS AT HANDWASHING SINK;”Inspector’s note · SA Metro Health
Food Code 6-301.12 — Hand Drying Provision · inspection item 31
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.
“ESTABLISHMENT MUST ENSURE TO PROVIDE LABELS FOR ALL CHEMICAL SPRAY BOTTLES NOT WITHIN THEIR ORIGINAL CONTAINER OR WITHIN A WORKING SPRAY BOTTLE; ENSURE TO NOTE EITHER THE NAME OF THE CHEMICAL OR THE COMMON INGREDIENT WITHIN THAT CHEMICAL;”Inspector’s note · SA Metro Health
Food Code 7-102.11 — Common Name · inspection item 18
Chemicals were stored where they could contaminate food
Cleaning products on the shelf above food, or beside the prep table, only need to leak once.
“ESTABLISHMENT WILL NEED TO ENSURE TO STORE RAID PEST PRODUCTS IN THEIR DESIGNATED AREA AFTER USE AND NOT STORED IN BETWEEN THE RANCH SEASONING CONTAINERS TO AVOID POSSIBLE CONTAMINATION;”Inspector’s note · SA Metro Health
Food Code 7-201.11 — Separation · inspection item 18
No designated area for staff belongings, food or smoking
Personal items stored among the food supply is a contamination route with no upside.
“ESTABLISHMENT MUST ENSURE THAT ALL EMPLOYEE PERSONAL ITEMS(CELL PHONES)ARE STORED IN A DESIGNATED AREA AND NOT ON TOP OF THE GROUND PEPPER BOTTLES;”Inspector’s note · SA Metro Health
Food Code 6-403.11(A) — Designated Areas · inspection item 45
Feb 8, 2024 100 No violations recorded
✓ Metro Health recorded no violations at this inspection.
Oct 3, 2023 100 No violations recorded
✓ Metro Health recorded no violations at this inspection.
Jun 1, 2023 95 3 findings · 1 illness risk factor
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.
“ALL EQUIPMENT/UTENSILS SHOULD BE KEPT IN A CLEAN/DRY AREA AFTER ITEMS HAVE BEEN WASHED/RINSED/SANITIZED(OBSERVED SOME HOLDING CONTAINERS ON THE SHELF IN THE FRONT OF THE KITCHEN THAT WERE STILL SLIGHTLY DIRTY AND HOLDING CLEAN UTENSILS WITHIN IT);”Inspector’s note · SA Metro Health
Food Code 4-903.11(A)(1) — Equipment, Utensils, Linens, and Single-Service and Single-Use Articles · inspection item 39
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.
“MAKE SURE TO RAISE PVC PIPE BEHIND THE ICE MACHINE APPROX. 2" ABOVE THE FLOOR DRAIN TO ALLOW A SUFFICIENT AIR GAP; ENSURE TO CORRECT THIS ASAP; THIS WILL BE CHECKED UPON NEXT ROUTINE INSPECTION;”Inspector’s note · SA Metro Health
Food Code 5-202.13 — Backflow Prevention, Air Gap · inspection item 19
No designated area for staff belongings, food or smoking
Personal items stored among the food supply is a contamination route with no upside.
“STORE EMPLOYEE DRINKS AWAY AND BELOW FROM SINGLE SERVICE TYPE ARTICLES(TO GO CARTONS/ETC.)AND FROM WHERE FOOD PREPARATION AREAS ARE(SEEN ON THE SHELF NEAR THE BACK OF THE RESTAURANT);”Inspector’s note · SA Metro Health
Food Code 6-403.11(A) — Designated Areas · inspection item 45
Feb 1, 2023 98 2 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.
“GENERAL CLEANING NEEDED ON THE SHELF HOLDING THE CANNED PRODUCTS DUE TO FOOD BUILDUP; ENSURE TO CLEAN THE EXTERIOR AREA/SIDES OF FRYERS AND MICROWAVES WHERE FOOD SOILS/OTHER BUILDUP WAS SEEN; WIPE DOWN THE OUTSIDE OF CANNED PRODUCTS; CLEAN OTHER BOTTOM OF SHELF TO THE RIGHT OF THE FRYERS/COOKING…”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 42
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.
“ESTABLISHMENT WILL NEED TO CLEAN FOOD SOILS FROM WALLS(WALL AROUND THE MOPSINK AREA AND IN OTHER AREAS); CLEAN ALONG BASEBOARDS, ESPECIALLY AREAS UNDERNEATH, BEHIND, AND UNDERNEATH EQUIPMENT;”Inspector’s note · SA Metro Health
Food Code 6-501.12 — Cleaning, Frequency and Restrictions · inspection item 45
Oct 4, 2022 93 5 findings · 1 illness risk factor
No soap at a hand sink
Rinsing with water alone does not remove the grease that bacteria travel in. A hand sink without soap is decoration.
“PROVIDE SOAP WITHIN THE BACK RESTROOM;”Inspector’s note · SA Metro Health
Food Code 6-301.11 — Handwashing Cleanser, Availability · inspection item 31
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.
“GENERAL CLEANING NEEDED ON THE SHELF HOLDING THE CANNED PRODUCTS DUE TO FOOD BUILDUP; ENSURE TO CLEAN THE EXTERIOR AREA/SIDES OF FRYERS AND MICROWAVES AND CLEAN THE EXTERIOR AREA/INTERIOR SURFACE TO THE SMALL REACH IN FREEZER(DUE TO FOOD SOILS); CLEAN HOLDING AREA UNDERNEATH STOVETOP/COOKING AREA…”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
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 OBTAIN A FOOD HANDLERS CERTIFICATE; CORRECT BY 10/14/22 TO AVOID A 1ST RE-INSPECTION AND 1ST RE-INSPECTION FEE;”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31 · inspection item 30
A Food Code requirement was not met
The inspector's own note below describes what was found.
“FACILITY WILL NEED TO ENSURE TO REPLACE ALL LIDS THAT ARE BROKEN, CRACKED, OR HAVE OTHER IMPERFECTIONS IN THEM;”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.223 · inspection item 32
May 5, 2022 82 15 findings · 5 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.
“Date marking commercially prepared RTE/ TCS food. ALL COMMERCIALLY PREPARED FOOD ITEMS, RECEIVED IN COMMERCIALLY SEALED CONTAINERS, MUST HAVE THE DATE WHEN THIS CONTAINER IS FIRST OPENED. MISSING DATES ON OPENED CONTAINERS OF CONDIMENTS 28”Inspector’s note · SA Metro Health
Food Code 3-501.17(A) — Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking
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.
“Notification of the most recent inspection report is available upon request. THE INSPECTION REPORT AVAILABLE IS DATED 07/2021. IS IT NOT THE MOST RECENT MOST RECENT OFFICIAL INSPECTION REPORT MUST BE POSTED OR AVAILABLE FOR PUBLIC VIEW 37”Inspector’s note · SA Metro Health
Food Code 3-307.11 — Miscellaneous Sources of Contamination
Handwashing was done incorrectly
The code specifies twenty seconds with soap and vigorous scrubbing. A rinse under the tap does not do the job.
“Date marking prepare on site RTE/ TCS food. 14”Inspector’s note · SA Metro Health
Food Code 2-301.12(A) — Cleaning Procedure
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.
“Preventing contamination from other sources. Miscellaneous sources of Contamination. CONTAMINATION FROM EMPLOYEES' ACTIVITIES MUST BE OF SUCH THAT DO NOT COMTAMINATE FOOD, FOOD CONTACT SURFACES, FOOD EQUIPMENT. 35”Inspector’s note · SA Metro Health
Food Code 2-401.11 — Eating, Drinking, or Using TOBACCO PRODUCTS
No soap at a hand sink
Rinsing with water alone does not remove the grease that bacteria travel in. A hand sink without soap is decoration.
“Eating food, chewing gum, drinking beverages, or using tobacco. AT INSPECTION: VIEWED EMPLOYEE DRINKING FROM UNCOVERED BEVERAGE CONTAINER, WHILE WEARING GLOVES, AND RETURN TO FOOD PREPARATION 31”Inspector’s note · SA Metro Health
Food Code 6-301.11 — Handwashing Cleanser, Availability
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.
“Heating, ventilating, air conditioning system vents. ALL AIR DUCTS/A-C--HEATING VENTS/EXHAUST VENTS MUST BE CLEANED AND MAINTED CLEAN OF ALL ACCUMULATIONS OF DUST/DEBRIS/ETC 42”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
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.
“Equipment that is fixed because it is not easily movable shall be installed so that it is sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. 39”Inspector’s note · SA Metro Health
Food Code 4-402.11(A)(1) — Fixed Equipment, Spacing or Sealing
Something was attached to a wall or ceiling in a way that traps dirt
Every unnecessary attachment is another surface to clean and another gap for pests.
“Repairing. The physical facilities shall be maintained in good repair. CAULK ALL HANDSINKS AND 3-COMPARTMENT SINK TO WALLS. ASSURE ALL JUNCTURES ARE SMOOTH, EASILY CLEANABLE AND NON-ABSORBENT 45”Inspector’s note · SA Metro Health
Food Code 6-201.17(A) — Walls and Ceilings, Attachments
HVAC vents discharged over food or clean equipment
Vents blow dust down onto whatever sits below them.
“The light intensity shall be at least 540 lux (50 foot candles). REPLACE OR REPAIR ALL NON-WORKING LIGHT FIXTURES 43”Inspector’s note · SA Metro Health
Food Code 6-202.12 — Heating, Ventilating, Air Conditioning System Vents
Lighting was too dim
Nobody cleans what they cannot see, and inspectors cannot verify what they cannot see either.
“Attachments to walls and ceilings shall be easily cleanable. REPLACE ALL CEILING TILES IN THE KITCHEN AREA. TILES MUST BE COATED/SMOOTH, EASILY CLEANABLE, NON-ABSORBENT 43”Inspector’s note · SA Metro Health
Food Code 6-303.11(C) — Intensity
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.
“The food establishment shall maintain on premises a certificate of completion of the food handler training course for each food employee. ACCORDING TO PIC, NO RECORDS ON SITE 45”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.
Texas rule 25 TAC §228.31
A permit-holder responsibility was not met
Covers the obligations that come with holding the permit — posting it, allowing access, reporting changes, correcting findings.
“Equipment that is fixed because it is not easily movable shall be installed so that it is spaced to allow access for cleaning along the sides, behind, and above the equipment. 47”Inspector’s note · SA Metro Health
Food Code 8-304.11(K) — Responsibilities of the Permit Holder
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Cleaning procedure--time frame (20 seconds). (a) Clean Condition. Food employees shall keep their hands and exposed portions of their arms clean. P [14] (b) Cleaning Procedure.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.146
A Food Code requirement was not met
The inspector's own note below describes what was found.
Texas rule 25 TAC §228.175
Jan 11, 2022 97 1 finding
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 Code 7-102.11 — Common Name
Oct 7, 2021 100 No violations recorded
✓ Metro Health recorded no violations at this inspection.
Sep 9, 2021 92 4 findings
A Food Code requirement was not met
The inspector's own note below describes what was found.
Texas rule 25 TAC §228.124
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Single-service/ single-use articles kept in the original protective package or other means of protection. 31 *”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.175
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Date marking commercially prepared RTE/ TCS food. 3) A refrigerated, ready-to-eat time/temperature control for safety (TCS) food ingredient or a portion of a refrigerated, ready-to- eat, time/temperature control for safety (TCS) food that is subsequently combined with additional ingredients or po…”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.202
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Hand drying provision.. 28 *”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.75
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.