Wayne's Wings Restaurant
4453 WALZEM RD, San Antonio, 78218
Area: Northeast Side
· Metro Health licence 1112655
Solid record · rank 24 of 112
This inspection record is stale. The most recent inspection we can find is 512 days old, past our 400-day threshold. Old evidence is thin evidence, so the score below carries a 2.90-point evidence-depth discount and may not describe the business today.
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 Mar 12, 2025 (512 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 — 7 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 12, 2025 97 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.
“A FEW HANDLES OF REFRIGERATORS HAD SOME FOOD RESIDUE. ENSURE ALL HAND CONTACT SURFACES AND AREAS SUCH AS REFRIGERATOR DOORS, SINK HANDLES, ETC. ARE WIPED DOWN WITH A SANITIZER CLOTH FREQUENTLY. CORRECTED ON SITE.”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 42
Operating without a valid permit, or a permit condition was unmet
The permit is the legal basis for being open at all.
“DAYS. STATEMENT OF ACCOUNRT PRINTOUT LEFT AT ESTABLISHMENT. SEE PAYMENT INFORMATION IN BOX BELOW.”Inspector’s note · SA Metro Health
Food Code 8-301.11 — Prerequisite for Operation · inspection item 10
Aug 7, 2024 95 6 findings · 1 illness risk factor
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.
“food stored inside the refrigerator not have a date marking label. Ensure all RTE/TCS food prepared on site has a proper date marking label and use by date.”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
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.
“dust, dirt, and other debris accumulation on racks, inside the microwave, inside the cold hold units, and surrounding cooking equipment. Ensure nonfood-contact surfaces are cleaned frequently to prevent soil accumulation.”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
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.
“Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §”Inspector’s note · SA Metro Health
Food Code 2-101.11 — Assignment
No Certified Food Manager on duty
Texas requires a certified manager. The certificate is the baseline evidence that someone in the building has been trained.
Food Code 2-102.12 — Certified Food Protection Manager
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.
“no food manager present. Ensure a food manager is present at all hours of operation. Ensure a copy of certification is posted in a conspicuous place.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31 · inspection item 21
Feb 5, 2024 92 9 findings · 1 illness risk factor
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.
“food stored inside the refrigerator not have a date marking label. Ensure all RTE/TCS food has a proper date marking label and use by date.”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
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.
“a couple of insects in the establishment. Ensure all harboring conditions are eliminated such as food debris on equipment, water leaks, and dirty floor drains. Pest control last service was on 01/23/24 1.”Inspector’s note · SA Metro Health
Food Code 6-501.111(D) — 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.
“Ventilation hood systems, filters.”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — 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 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 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 under the three compartment sink while its on use and water accumulation under the ice machine area. Ensure all plumbing systems are in good condition.”Inspector’s note · SA Metro Health
Food Code 5-205.15(B) — System Maintained in Good Repair · inspection item 46
Ventilation hood filters were missing or wrong
Without filters, grease goes straight into the duct and comes back as drips.
“dust, dirt, and other debris accumulation on vent hoods above the stove and fryer, on racks, and surrounding cooking equipment. Ensure nonfood-contact surfaces are cleaned frequently to prevent soil accumulation.”Inspector’s note · SA Metro Health
Food Code 4-202.18 — Ventilation Hood Systems, Filters · inspection item 42
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.
“Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §”Inspector’s note · SA Metro Health
Food Code 2-101.11 — Assignment
No Certified Food Manager on duty
Texas requires a certified manager. The certificate is the baseline evidence that someone in the building has been trained.
Food Code 2-102.12 — Certified Food Protection Manager
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.
“No food handler certifications on site. Ensure all employees handling food obtain a food handler certification and ensure a physical copy is obtained on premises.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31 · inspection item 47
Sep 12, 2023 95 2 findings · 2 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.
“cold hold unit in the front have a temperature of 56F degrees. Ensure all cold hold units obtain a temperature of 41F degrees or below. Dairy products were 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.
“food stored inside the refrigerator not have a date marking label. Ensure all RTE/TCS food has a proper date marking label and use by date.”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
Aug 15, 2023 92 4 findings · 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.
“refrigerator unit was out of temperature. Ensure all cold hold units are fixed and having a minimum temperature of 41F degrees or below. Food stored in this refrigerator was moved to another cold hold unit.”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
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.
“live pests in different life stages throughout the establishment. Ensure all harboring conditions for pests are eliminated and pest control is called frequently to eliminate pests.”Inspector’s note · SA Metro Health
Food Code 6-501.111(B) — Controlling Pests · inspection item 34
A chemical was on site that is not approved for food establishments
Hardware-store pesticides and consumer products are not tested for use around food and are not permitted.
“three bottles of raid at the establishment. Ensure only approved commercial spray chemicals are used at the establishment.”Inspector’s note · SA Metro Health
Food Code 7-202.11(A) — Restriction · inspection item 18
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.
“grease and dirt buildup around walls, floors, drying racks and surfaces of equipment. Ensure all non-food contact surfaces are cleaned from debris, food residue, and dirt.”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 42
Mar 23, 2022 100 No violations recorded
✓ Metro Health recorded no violations at this inspection.
Sep 9, 2021 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.