Wild Wings Station
5502 WALZEM RD, San Antonio, 78218
Area: Northeast Side
· Metro Health licence 1044013
Weak record · rank 106 of 112
This inspection record is stale. The most recent inspection we can find is 532 days old, past our 400-day threshold. Old evidence is thin evidence, so the score below carries a 3.12-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
92/100 on Feb 20, 2025 (532 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.
Feb 20, 2025 92 3 findings · 3 illness risk factors
Food was held on a time clock without the paperwork to prove it
A kitchen is allowed to hold food out of refrigeration for a set number of hours instead of keeping it cold, but only with written times on the container. No time stamp means nobody knows how long it has been sitting.
Food Code 3-501.19(A) — Time as a Public Health Control · inspection item 9
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.
“BAG OF CHICKEN THAWING IN KITCHEN HAND SINK. HAND SINK MUST NOT BE USED FOR ANYTHING BUT HAND WASHING. CORRECTED ON SITE.”Inspector’s note · SA Metro Health
Food Code 5-205.11 — Using a Handwashing Sink · inspection item 31
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.
“Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. 39 2) ICE MAKER HAD SOME MILDEW LIKE SUBSTANCE ON INNER WHITE PLASTIC PART. INSPECT AND WIPE WITH SANITIZER MORE FREQUENTLY.”Inspector’s note · SA Metro Health
Food Code 4-602.11(E)(4) — Equipment Food-Contact Surfaces and Utensils
Aug 7, 2024 91 5 findings · 4 illness risk factors
Food was thawed unsafely
Thawing on a counter or in warm standing water lets the outside of the food warm into the bacteria growth range while the middle is still frozen.
“shrimp and other food boxes be thawing at room temperature. Ensure all food is being properly thawed under running cold water or under refrigeration.”Inspector’s note · SA Metro Health
Food Code 3-501.13(B) — Thawing · inspection item 38
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.
“a rice container inside the walk-in cooler be at 48F degrees after being stored the previous day. Ensure all food is being properly cooled down into smaller containers and placed into ice baths. Food was discarded.”Inspector’s note · SA Metro Health
Food Code 3-501.15(A) — Cooling Methods · inspection item 27
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 walk-in cooler without a proper date marking label. Ensure all RTE/TCS foods prepared on site and are stored for more than 24hrs have a proper date marking label and a 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
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.
“employee grab their phone with gloves on and then continue to use more gloves without washing their hands. Ensure employees are washing their hands and changing gloves between tasks. to work3-304.15(A) Gloves single use.”Inspector’s note · SA Metro Health
Food Code 2-301.14 — When to Wash · inspection item 14
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.
“gnats/fruit flies in the kitchen. Ensure pest control is called frequently to eliminate all pests. Ensure to remove all harboring conditions.”Inspector’s note · SA Metro Health
Food Code 6-501.111(B) — Controlling Pests · inspection item 34
Feb 15, 2024 96 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 walk-in cooler without a proper date marking label. Ensure all RTE/TCS foods stored for more than 24hrs have a proper date marking label and a 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
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.
“bug device be installed above the clean pots and pans and another device located near the cold hold unit. Ensure all insect devices are installed away from food, food equipment, and utensils. Ensure all dead insects are removed.”Inspector’s note · SA Metro Health
Food Code 6-202.13 — Insect Control Devices, Design and Installation · inspection item 34
Dead pests were not removed
Dead insects and rodents left in place are both a contamination source and a sign the problem is not being worked.
“Insect control devices, design and installation.”Inspector’s note · SA Metro Health
Food Code 6-501.112 — Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests
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
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 fryers, sorrounding fryer equipment, and on racks. Ensure all equipment and nonfood-contact surfaces are cleaned frequently to prevent accumulation of soil residues.”Inspector’s note · SA Metro Health
Food Code 4-202.18 — Ventilation Hood Systems, Filters · inspection item 42
Aug 23, 2023 97 5 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.
“dust, dirt, and other debris in the back of the fryers and surrounding areas. Ensure all equipment is cleaned frequently to prevent accumulation of dirt and other debris.”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 managers physically available. Facility needs to ensure a food manager is present at all hours of operation and to ensure at least one employee obtains the food managers certificate prior to next inspection to avoid re-inspections and re-inspection fees.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31 · inspection item 21
Mar 28, 2023 96 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.
“ENSURE TO COVER THE CONTAINERS, WITHIN THE WALK IN COOLER HOLDING THE PREPARED, RAW CHICKEN, WITH A LID OR PROTECTIVE COVERING WHENEVER NOT USING CONTINUOUSLY;”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.
“DO NOT STORE CONTAINERS WITHIN THE BASIN OF THE HANDWASHING SINK; HANDWASHING SINK SHOULD ONLY BE USED BY EMPLOYEES TO WASH THEIR HANDS WHEN NEEDED;”Inspector’s note · SA Metro Health
Food Code 5-205.11 — Using a Handwashing Sink · inspection item 31
A restroom door was propped open
The door is the barrier between the restroom's air and the dining room's.
“ESTABLISHMENT WILL NEED TO ENSURE THAT THE WOMEN'S AND MENS'S PUBLIC RESTROOM DOORS ARE SELF-CLOSING PRIOR TO NEXT INSPECTION;”Inspector’s note · SA Metro Health
Food Code 6-501.19 — Closing Toilet Room Doors · inspection item 46
Mar 4, 2022 95 3 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.
Food Code 3-501.16(A)(2) — Time/Temperature Control for Safety Food, Hot and Cold Holding
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.
“Cold Hold (41°F/45°F or below). Observed TCS foods in cold-hold unit at 54°F. Ensure TCS foods are kept at 41°F or below. 42”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
A permit-holder responsibility was not met
Covers the obligations that come with holding the permit — posting it, allowing access, reporting changes, correcting findings.
“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Ensure removing accumulation of dust from fan in walk-in cooler. 47”Inspector’s note · SA Metro Health
Food Code 8-304.11(A) — Responsibilities of the Permit Holder
Aug 19, 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.