Wild Wing Station
1533 AUSTIN HWY #109, San Antonio, 78218
Area: Northeast Side
· Metro Health licence 1105542
Weak record · rank 90 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
90/100 on Mar 23, 2026 (136 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.
Mar 23, 2026 90 No violations recorded
✓ Metro Health recorded no violations at this inspection.
Aug 16, 2025 92 No violations recorded
✓ Metro Health recorded no violations at this inspection.
Oct 30, 2024 90 No violations recorded
✓ Metro Health recorded no violations at this inspection.
May 20, 2024 93 4 findings · 2 illness risk factors
Cooked food was not cooled down fast enough
A hot pot of food left to cool slowly sits for hours in the temperature range where bacteria grow. The code requires it be chilled on a clock.
“chicken just prepared inside walk in cooler temping 138 F. Ensure food items are properly cooled down to 70F within 2 hours”Inspector’s note · SA Metro Health
Food Code 3-501.14(A)(1) — Cooling · inspection item 1
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.
“food items stored on floor inside walk in freezer. Ensure food items are stored off the floor at least 6 inches”Inspector’s note · SA Metro Health
Food Code 3-305.11(A)(3) — Food Storage · inspection item 37
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 build up on sides of fryer and stove. Ensure all non-food contact surfaces are cleaned on a schedule that will prevent build up”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 42
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.
“kitchen employee handling food items without having a current Food Handlers Certificate. Ensure all staff handling food items are Certified Food Handlers”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31 · inspection item 22
Nov 29, 2023 98 3 findings · 2 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.
“food items inside cold hold unit and reach in freezer without a cover/wrapping. Ensure all food items are protected”Inspector’s note · SA Metro Health
Food Code 3-302.11(A)(4) — Packaged and Unpackaged Food - Separation, Packaging, and Segregation · inspection item 37
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.
“Styrofoam lids being used as scoops. Ensure only scoops that have a handle and durable are used to scoop food item”Inspector’s note · SA Metro Health
Food Code 3-304.12(A) — In-Use Utensils, Between-Use Storage · inspection item 39
A cutting surface was too scored to clean
Deep knife scoring in a board holds raw-meat juice through every wash cycle.
“cutting board with a significant amount of scratching/scoring on it. Ensure cutting boards are in good repair so that they may be effectively cleaned and sanitized.”Inspector’s note · SA Metro Health
Food Code 4-501.12 — Cutting Surfaces · inspection item 39
Jun 5, 2023 94 4 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.
“food items inside walk in cooler prepared two days ago without a use by date. Ensure all food items prepared on site held for longer than 24 hours are labeled”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
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.
“food items inside cold hold unit and reach in freezer without a cover/wrapping. Ensure all food items are protected”Inspector’s note · SA Metro Health
Food Code 3-302.11(A)(4) — Packaged and Unpackaged Food - Separation, Packaging, and Segregation · inspection item 37
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.
“hand sink drain saturated with food debris. Ensure employees only use hand sink for hand washing purposes”Inspector’s note · SA Metro Health
Food Code 5-205.11 — Using a Handwashing Sink · inspection item 31
Ventilation hood filters were missing or wrong
Without filters, grease goes straight into the duct and comes back as drips.
“ventilation hood system filters dirty with grease build up. Ensure filters are cleaned on a schedule that will prevent build up”Inspector’s note · SA Metro Health
Food Code 4-202.18 — Ventilation Hood Systems, Filters · inspection item 42
Oct 24, 2022 92 4 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.
“sanitizer generated on site inside sanitizer solution bucket out of required range. Ensure sanitizer solution is within required range”Inspector’s note · SA Metro Health
Food Code 4-501.114(F)(2) — Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Conc · 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.
“inside of ice machine dirty with debris. Ensure ice machine is cleaned on a schedule that will prevent build up”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 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.
“Observe floor area around and under grill and fryer dirty with food debris and grease build up. Ensure area is cleaned on a schedule that will prevent build up”Inspector’s note · SA Metro Health
Food Code 6-501.12 — Cleaning, Frequency and Restrictions · inspection item 45
Ventilation hood filters were missing or wrong
Without filters, grease goes straight into the duct and comes back as drips.
“ventilation hood system filters dirty with grease build up. Ensure filters are cleaned on a schedule that will prevent build up”Inspector’s note · SA Metro Health
Food Code 4-202.18 — Ventilation Hood Systems, Filters · inspection item 42
Mar 10, 2022 95 5 findings · 2 illness risk factors
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.
“clean utensils stored in a dirty bin. Ensure all clean utensils are stored in a clean, dry location.”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
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 food near prep area and customer food. Ensure all employee foods are stored in a designated area that is away from the prep area/customer food.”Inspector’s note · SA Metro Health
Food Code 2-401.11 — Eating, Drinking, or Using TOBACCO PRODUCTS · inspection item 35
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.
“harborage throughout establishment. Ensure to remove any items that are not being used. Reduce the amount of harborage in the establishment to prevent any attraction of pests or rodents.”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.
“an accumulation of grime and food debris on the refrigerator next to the hand washing sink and on/under the stove. Ensure all non-food contact surfaces are clean to sight and touch.”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.
“walls with an accumulation of food and sauce grime. Ensure all physical facilities are maintained clean and free from debris.”Inspector’s note · SA Metro Health
Food Code 6-501.12 — Cleaning, Frequency and Restrictions · inspection item 45
Oct 4, 2021 96 3 findings
A Food Code requirement was not met
The inspector's own note below describes what was found.
“soiled interior of the ice machine. Ensure all food contact surfaces are clean to sight and touch. *”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.113 · inspection item 10
A Food Code requirement was not met
The inspector's own note below describes what was found.
“visible light coming through the back door. Ensure doors leading to outside are tight fitting with no visible light coming through.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.174 · inspection item 34
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Ensure to remove any items that are not being in use. Reduce the amount of harborage in the establishment to prevent any attraction of pests or rodents.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.186 · inspection item 34
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.