Wing Daddy's 23
211 GEN MCMULLEN N, San Antonio, 78237
Area: West Side
· Metro Health licence 1779537
Mixed record · rank 77 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
91/100 on Aug 3, 2026 (3 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.
Aug 3, 2026 91 4 findings · 1 illness risk factor
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.
“food in storage containers unlabeled. Ensure all food stored outside of the original container is labeled with the common name of food”Inspector’s note · SA Metro Health
Food Code 3-302.12 — Food Storage Containers, Identified with Common Name of Food · inspection item 41
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.
“dead insects under the rear food prep area. Ensure all dead insects are removed from the establishment”Inspector’s note · SA Metro Health
Food Code 6-501.112 — Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests · inspection item 34
An approved chemical was used outside its instructions
Right product, wrong dose or wrong place, is still a hazard.
“home pesticide applied by staff. Ensure all home pesticides are removed from the kitchen and only applied by a certified applicator”Inspector’s note · SA Metro Health
Food Code 7-202.12(C) — Conditions of Use · 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.
“excessive amount of grease debris throughout the kitchen. Ensure all equipment be kept free of any accumulation of dust, dirt, food residue, 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
Feb 25, 2026 99 1 finding
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.
“excessive amount of sticky debris on equipment after washed. Ensure all equipment be kept free of any accumulation of dust, dirt, food residue, 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
Sep 11, 2025 95 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 in cold unit without date markings. Ensure all food prepared at establishment has date markings of when food was prepped”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 in front walk in cooler uncovered. Ensure all food stored in walk in cooler has wrapping/covering to prevent food contamination”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.
“cups throughout kitchen laying in food. Ensure all items in use have handles and are on top of food while in storage bins”Inspector’s note · SA Metro Health
Food Code 3-304.12(B) — In-Use Utensils, Between-Use Storage · inspection item 39
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.
“debris on the outside of utensils after washed. Ensure all equipment be kept free of any accumulation of dust, dirt, food residue, 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
Apr 29, 2025 91 4 findings · 3 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.
“foods not in original container labeled. Ensure all foods have labeling of what food is in container”Inspector’s note · SA Metro Health
Food Code 3-302.12 — Food Storage Containers, Identified with Common Name of Food · inspection item 41
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 without hair restraint. Ensure all employees have hair restraint to prevent food contamination”Inspector’s note · SA Metro Health
Food Code 2-402.11 — Effectiveness · inspection item 35
Bare hands touched ready-to-eat food
Anything not cooked again after handling — buns, garnish, pickles, dressed sandwiches — has to be handled with gloves, tongs or deli paper.
“bare hand contact with ready to eat foods. Ensure all ready to eat foods have a barrier from bare hand”Inspector’s note · SA Metro Health
Food Code 3-301.11(B) — Preventing Contamination from Hands · inspection item 15
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.
“sticky debris on outside of utensils after washed. Ensure all equipment be kept free of any accumulation of dust, dirt, food residue, 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
Dec 17, 2024 96 2 findings · 1 illness risk factor
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.
“cups throughout kitchen laying in food. Ensure all items in use have handles and are on top of food while in storage bins”Inspector’s note · SA Metro Health
Food Code 3-304.12(B) — In-Use Utensils, Between-Use Storage · inspection item 39
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.
“utensils on drying with food debris. Ensure all utensils and equipment is clean to site and touch before placing on drying rack”Inspector’s note · SA Metro Health
Food Code 4-601.11(A) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 10
Jul 15, 2024 98 3 findings
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 active food protection manager present at establishment. Ensure there is at least one active food protection manager present at establishment during all hours of operation”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31 · inspection item 21
Mar 14, 2024 97 2 findings · 2 illness risk factors
No probe thermometer for checking food temperatures
You cannot verify chicken is cooked through or that the steam table is holding without sticking a thermometer in the food.
“cold unit under food prep area without thermometers provided. Ensure all cold units have food thermometers provided and accessible”Inspector’s note · SA Metro Health
Food Code 4-302.12(A) — Food Temperature Measuring Devices · inspection item 29
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.
“wiping cloths laying in food prep area. Ensure all wiping cloths are stored in sanitizer buckets between uses”Inspector’s note · SA Metro Health
Food Code 3-304.14(B)(1) — Wiping Cloths, Use Limitation · inspection item 36
Dec 6, 2023 95 5 findings · 2 illness risk factors
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.
“personal drinks mixed with food being sold in walk in cooler and in dry storage. Ensure all personal items in the kitchen are removed or in a designated area”Inspector’s note · SA Metro Health
Food Code 2-401.11 — Eating, Drinking, or Using TOBACCO PRODUCTS · inspection item 35
A hand sink did not deliver warm water, or was installed wrong
Handwashing requires water at 100°F for long enough to work. Cold-only sinks cut the wash short.
“hand sink hot knob not in good repair and unable to reach at least 38 degrees Celsius (100 degrees Fahrenheit). Ensure knob is in good repair and able to reach at least 38 degrees Celsius (100 degrees Fahrenheit)”Inspector’s note · SA Metro Health
Food Code 5-202.12(A) — Handwashing Sink, Installation · inspection item 31
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 at establishment. Ensure at least one certified food manager is at establishment at all hours of operation”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31 · inspection item 21
May 31, 2023 96 2 findings · 1 illness risk factor
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.
“towel in hand sink behind bar. Discontinue to store items in/on hand sink.”Inspector’s note · SA Metro Health
Food Code 5-205.11 — Using a Handwashing Sink · inspection item 31
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.
Food Code 2-101.11(A) — Assignment
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.