Wing Daddy's Sauce House
10730 POTRANCO RD #126, San Antonio, 78245
Area: Far West Side
· Metro Health licence 405542
Find on Google Maps Find on Apple Maps map links search for the name at the address on the permit — not a pin we placed
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
85/100 on Jul 9, 2026 (43 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 — 10 on record
Open any inspection to see what the inspector actually found, in plain English, with the Food Code section it was cited under.
Jul 9, 2026 85 9 findings · 3 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.
“food contact surface of pan with food residue still present. Management states that pans were washed the night before. Correction: ensure that all food contact surfaces are cleaned to sight and touch”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
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.
“single use containers being used as scoops for seasoning and mix drink toppings and then storing the same containers on top of ready to eat food items.”Inspector’s note · SA Metro Health
Food Code 4-302.12(A) — Food Temperature Measuring Devices · inspection item 29
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.
“leak at 3 comp sink nozzle. Correction: ensure that leak is repaired”Inspector’s note · SA Metro Health
Food Code 3-304.12(A) — 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.
“At time of inspection no food manager was present. Correction: ensure that at least one food protection manager is present during hours of operation”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 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.
“At time of inspection no food permit was posted. Correction: ensure that food permit is posted”Inspector’s note · SA Metro Health
Food Code 5-205.15(B) — System Maintained in Good Repair · inspection item 46
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 — 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.
“At time of inspection no bartenders had food handler certificates. Correction: if bartenders are cutting garnishes, rimming glasses or mixing drinks with mixers they must have a food handler training certificate”Inspector’s note · SA Metro Health
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.
“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
Texas rule 25 TAC §228.31 · inspection item 21
A permit-holder responsibility was not met
Covers the obligations that come with holding the permit — posting it, allowing access, reporting changes, correcting findings.
Food Code 8-304.11(A) — Responsibilities of the Permit Holder · inspection item 47
Jan 20, 2026 82 10 findings · 5 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.
“Obseved food residue still present on the inside of containers on clean/drying rack as well as the blades for a vegetable chopper having old food debris still present. Correction: ensure that all food contact surfaces are cleaned to sight and touch”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
The cooling or hot-holding equipment could not keep up
A fridge or steam table that cannot hold its temperature under real service load means everything inside it drifts into the danger zone.
“multiple food items being stored and used with expired use by dates. Correction: ensure to discard and not use food items that are supposed to be discarded”Inspector’s note · SA Metro Health
Food Code 4-301.11 — Cooling, Heating, and Holding Capacities · 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.
“Permit was unable to be produced and according to system not paid for. Correction: ensure that food permit is paid for”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
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.
“food debris and heavy buildup of ice in walk in freezer unit. Also observed food debris present on floors in kitchen area underneath stoves and cold hold units. Correction: ensure to clean up all food debris on floors and nonfood contact surfaces”Inspector’s note · SA Metro Health
Food Code 3-304.12(A) — In-Use Utensils, Between-Use Storage · inspection item 39
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.
Food Code 2-402.11 — Effectiveness · inspection item 35
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.
“No air gap present at 3 comp sink. Correction: ensure an air gap is present at all drainpipes leading to floor drains”Inspector’s note · SA Metro Health
Food Code 4-601.11(A) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 10
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.
“major leak at pipes for 3 comp sink as well as using buckets to hold up drainpipes. Correction: ensure that the plumbing is repaired”Inspector’s note · SA Metro Health
Food Code 5-202.13 — Backflow Prevention, Air Gap · inspection item 19
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.
“cold hold unit that holds ranch and raw meat for burgers not able to hold a temp of 41F or lower. Correction: ensure that cold hold units are able to hold a temp of 41F or lower”Inspector’s note · SA Metro Health
Food Code 5-205.15(A) — System Maintained in Good Repair · inspection item 19
A non-food surface was made of unsuitable material
Bare wood, rusting metal and raw plywood absorb moisture and cannot be cleaned.
“cook with no hair restrains or beard net. Correction: hair restraints must be worn when handling food”Inspector’s note · SA Metro Health
Food Code 4-101.19 — Nonfood-Contact Surfaces · 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.
“cups being used and stored inside sugar for sweet tea as well as single use cups being reused for seasonings. Correction: ensure that scoops have handles and are not stored inside food product where food product comes in contact with the handles”Inspector’s note · SA Metro Health
Food Code 8-301.11 — Prerequisite for Operation · inspection item 30
Aug 22, 2025 86 9 findings · 6 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.
“drainpipe sitting inside floor drain. Correction: ensure that an air gap of at least 1 inch is present at all drainpipes leading to floor drains”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
The cooling or hot-holding equipment could not keep up
A fridge or steam table that cannot hold its temperature under real service load means everything inside it drifts into the danger zone.
“No paper towels at hand wash sink at bar. Correction: Hand towels must be present”Inspector’s note · SA Metro Health
Food Code 4-301.11 — Cooling, Heating, and Holding Capacities · inspection item 27
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.
“back door with inadequate weather stripping where light from outside can be seen. Correction: ensure back door to outside seals properly”Inspector’s note · SA Metro Health
Food Code 3-304.12(A) — In-Use Utensils, Between-Use Storage · inspection item 39
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.
“gaskets on cold hold unit that is not able to hold temperature damaged and unable to form a complete seal. Correction: Ensure that gaskets are replaced”Inspector’s note · SA Metro Health
Food Code 5-202.12(A) — Handwashing Sink, Installation · inspection item 31
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.
“establishment using single use cups as scoops for dry rub for wings and place single use cups back into seasoning powder for storage. Correction: do not re use single use utensils and scoops must have a distinguishable handle and must not come in contact with ready to eat foods”Inspector’s note · SA Metro Health
Food Code 6-301.11 — Handwashing Cleanser, Availability · 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.
“No soap present at hand wash sink at bar. Correction: Soap must be present”Inspector’s note · SA Metro Health
Food Code 6-301.12 — Hand Drying Provision · inspection item 31
An outer door, window or gap was not sealed against pests
A propped back door or a gap under a door is the single most common way roaches, flies and rodents get in.
“hand wash sink unable to reach a temp of 100F. Correction: ensure that handwash sink is able to reach a temp of 100F”Inspector’s note · SA Metro Health
Food Code 6-202.15(D) — Outer Openings, Protected · inspection item 34
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.
“cold hold unit used to hold ranch, raw beef patties and cheese at an ambient temp above 41F. Correction: ensure that a cold hold unit is able to hold a temp of 41F”Inspector’s note · SA Metro Health
Food Code 5-202.13 — Backflow Prevention, Air Gap · inspection item 19
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Equipment and utensil design and construction. safe materials and maintained in good repair.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.223 · inspection item 32
Mar 12, 2025 86 12 findings · 6 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.
“no quat santiizer testing strips in establishment and establishmetn does not have container for chlorine test strips to verify correct ppm or expiration date. Correction: ensure that establishment has sanitizer testing strips and way to verify correct ppm”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 missing where one is required
If the nearest hand sink is across the kitchen, hands do not get washed between tasks.
“Expired permit from 2022 still posted. Correction: Ensrue to get up to date food permit”Inspector’s note · SA Metro Health
Food Code 5-204.11 — Handwashing Sinks
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.
“Hand washing cleanser, availability.”Inspector’s note · SA Metro Health
Food Code 6-301.11 — Handwashing Cleanser, Availability · 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.
Food Code 6-301.12 — Hand Drying Provision
No test strips for checking sanitizer strength
Sanitizer strength is invisible. Without strips, staff are guessing every single time.
“ware washing machine dispensing sanitizer at a ppm less than 50. Correction: Ensure that PPM for sanitizer is between 50-100”Inspector’s note · SA Metro Health
Food Code 4-302.14 — Sanitizing Solutions, Testing Devices · inspection item 29
The dish machine's sanitizing pressure or delivery was off spec
A machine that looks like it is running can be failing the sanitize step entirely.
“Mechanical warewashing equipment, sanitization pressure..”Inspector’s note · SA Metro Health
Food Code 4-501.113 — Mechanical Warewashing Equipment, Sanitization Pressure · inspection item 33
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.
“At time of inspection no proof of a certified food protection manager was present at establishment. Correction: Ensure that a certified food protection manger is present at all times of operation”Inspector’s note · SA Metro Health
Food Code 7-102.11 — Common Name · inspection item 18
A non-food surface was made of unsuitable material
Bare wood, rusting metal and raw plywood absorb moisture and cannot be cleaned.
“establishment using single serice utensils and baskes as scoops for ready to eat food as well as ice scoop handles coming in contact with ice for drinks. Correction: Ensure that utensils are not stored in ready to eat food where the handle comes in contact”Inspector’s note · SA Metro Health
Food Code 4-101.19 — Nonfood-Contact Surfaces · 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.
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.
“hand wash sink beind bar being blocked by trash can and no soap or paper towels present. Correction: Ensrue hand wash sink is easily accesible and supplied with soap and paper towels”Inspector’s note · SA Metro Health
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.
“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
Texas rule 25 TAC §228.31 · inspection item 21
A permit-holder responsibility was not met
Covers the obligations that come with holding the permit — posting it, allowing access, reporting changes, correcting findings.
“floors in walk in freezer with food debris present. Correction: Ensure that floors are cleaned of any food debris or spills”Inspector’s note · SA Metro Health
Food Code 8-304.11(A) — Responsibilities of the Permit Holder · inspection item 47
Sep 4, 2024 84 8 findings · 6 illness risk factors
Partly-cooked meat was handled outside the approved procedure
Par-cooking chicken and finishing it later is allowed, but only under a written procedure — otherwise the meat spends time at exactly the wrong temperature.
“Cold Hold (41°F/45°F or below)--non-continuous cooking.”Inspector’s note · SA Metro Health
Food Code 3-401.14(C) — Non-Continuous Cooking of Raw Animal Foods · inspection item 2
The cooling or hot-holding equipment could not keep up
A fridge or steam table that cannot hold its temperature under real service load means everything inside it drifts into the danger zone.
“Establishment has food permit from 2 years ago posted. Correction: Ensure up to date food permit is posted”Inspector’s note · SA Metro Health
Food Code 4-301.11 — Cooling, Heating, and Holding Capacities · inspection item 27
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.
“a spray bottle and sauce bottle with unknown chemicals with no label. Correction: Ensure all chemicals are labeled if not in original container”Inspector’s note · SA Metro Health
Food Code 3-302.11(A)(1) — Packaged and Unpackaged Food - Separation, Packaging, and Segregation · inspection item 9
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.
“no hand washing soap or paper towels at hand wash sink behind bar. Correction: All hand wash sinks need to have paper towels and hand soap”Inspector’s note · SA Metro Health
Food Code 5-202.12(A) — Handwashing Sink, Installation · inspection item 31
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.
“mechanical ware washing machine not dispensing correct amount of bleach for sanitizing. Correction: Ensure that sanitizer is at a ppm of 50-100”Inspector’s note · SA Metro Health
Food Code 6-301.11 — Handwashing Cleanser, Availability · inspection item 31
The dish machine's sanitizing pressure or delivery was off spec
A machine that looks like it is running can be failing the sanitize step entirely.
“cold hold unit for veggies not able to hold a temp of 41F or lower. Correction: Ensure that cold hold unit is able to hold temp of 41F or lower”Inspector’s note · SA Metro Health
Food Code 4-501.113 — Mechanical Warewashing Equipment, Sanitization Pressure · inspection item 33
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.
“hand sink behind bar and in restrooms not able to reach 100F. Correction: Ensure all hand sinks are able to reach a temp of 100F”Inspector’s note · SA Metro Health
Food Code 7-102.11 — Common Name · inspection item 18
A permit-holder responsibility was not met
Covers the obligations that come with holding the permit — posting it, allowing access, reporting changes, correcting findings.
“multiple food items in cold hold unit above temp of 41F. Correction: Ensure cold hold of food product is 41F or lower”Inspector’s note · SA Metro Health
Food Code 8-304.11(A) — Responsibilities of the Permit Holder · inspection item 47
Feb 26, 2024 86 7 findings · 6 illness risk factors
Partly-cooked meat was handled outside the approved procedure
Par-cooking chicken and finishing it later is allowed, but only under a written procedure — otherwise the meat spends time at exactly the wrong temperature.
“multiple food items with wrong date label, no date label or expired date label stored throughout establishment. Correction: Ensure to follow date lables and label anything that is being stored longer then 24 hours as per or”Inspector’s note · SA Metro Health
Food Code 3-401.14(E) — Non-Continuous Cooking of Raw Animal Foods · inspection item 3
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.
“multiple food items being stored on floor in walk in freezer and in main kitchen floor. Correction: All food items must be stored at least 6 inches off the floor”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
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.
“Hand wash sink at bar not equipped with soap or paper towels. Correction: hand wash sink at bar must be used when making mixed drinks or handling garnishes and be supplied with soap and paper towels”Inspector’s note · SA Metro Health
Food Code 3-302.12 — Food Storage Containers, Identified with Common Name of Food · inspection item 41
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.
“flour bin not labeled. Ensure all food containers have common name of food item”Inspector’s note · SA Metro Health
Food Code 3-304.12(A) — In-Use Utensils, Between-Use Storage · inspection item 39
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.
“basket being used as scoop for pickles and single use containers being stored inside food containers and used as scoops. Correction: scoops must have a handle and must be stored where handle of scoop does not contact food product”Inspector’s note · SA Metro Health
Food Code 3-305.11(A)(3) — Food Storage · inspection item 37
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.
“floor of kitchen with food debris scattered throughout establishment. Correction: ensure all food debris is picked up from floor”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.
“pitcher at drying rack with food residue on the rim and inside. Correction: ensure all food contact surfaces are cleaned to sight and touch before placing on drying rack”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 8, 2023 78 14 findings · 9 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.
“ambient temperature of walk-in cooler at 51F. Corrective Actions: Walk-in cooler is to be serviced and must be able to maintain food temperatures of 41F or below.”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
A fridge, freezer or hot box had no working thermometer
Without a thermometer nobody can tell that a cooler has drifted warm until food has already been sitting in it for hours.
“ceiling tiles, walls, sides & below equipment soiled with dust and residue. Trash below racks and cabinets at bar area. Corrective Actions: Detailed cleaning of establishment is needed to remove dust and other debris. Walls, floors and ceiling”Inspector’s note · SA Metro Health
Food Code 4-204.112(A) — Temperature Measuring Devices
The cooling or hot-holding equipment could not keep up
A fridge or steam table that cannot hold its temperature under real service load means everything inside it drifts into the danger zone.
“no hand washing prior to glove use. Hand sink in kitchen and bar area without hot water. Corrective Actions: All employees must wash hands prior to wearing gloves and food preparation. Gloves do not replace hand washing.”Inspector’s note · SA Metro Health
Food Code 4-301.11 — Cooling, Heating, and Holding Capacities · inspection item 27
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.
“Food thermometers provided and accessible.”Inspector’s note · SA Metro Health
Food Code 4-302.12(A) — Food Temperature Measuring Devices
A thermometer was broken or out of calibration
An uncalibrated thermometer gives false confidence — worse in practice than having none.
Food Code 4-502.11(B) — Good Repair and Calibration · inspection item 29
Employee hands or arms were not clean
Hands are the main vehicle that moves bacteria from raw product to the food you are served.
“Clean Condition--hands and arms.”Inspector’s note · SA Metro Health
Food Code 2-301.11 — Clean Condition · inspection item 14
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.
Food Code 2-301.14 — When to Wash
Gloves were reused or misused
A glove worn from raw chicken to the plating station carries everything the bare hand would have. Gloves only help if they are changed.
“no hot water at hand sink in kitchen and at bar area. Corrective Actions: Hand sinks are to be properly supplied with both hot and cold water. Hot water temperature must reach 100F, water must be available at all hours of operation.”Inspector’s note · SA Metro Health
Food Code 3-304.15(A) — Gloves, Use Limitation
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.
“clean plates with sauce residue. Interior of ice machine soiled with black residue. Vegetable peeler with debris. Corrective Actions: Ensure all plates below prep line and utensils are clean to sight and touch. Ice machine is to be serviced to clean chute and remove black residue.”Inspector’s note · SA Metro Health
Food Code 5-202.12(A) — Handwashing Sink, Installation · inspection item 31
An outer door, window or gap was not sealed against pests
A propped back door or a gap under a door is the single most common way roaches, flies and rodents get in.
“wall thermometer for walk-in cooler displaying 30F. No internal thermometer in walk-in or in cold hold units. Corrective Actions: Walk-in cooler must be supplied with internal thermometer and placed at warmest area. Cold hold units must also be equipped with internal thermometers.”Inspector’s note · SA Metro Health
Food Code 6-202.15(D) — Outer Openings, Protected
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.
“Controlling pests. Check premises.”Inspector’s note · SA Metro Health
Food Code 6-501.111(B) — 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.
“kitchen hand sink with insufficient water pressure. Hand sink in bar area sprays water rather than flow into basin. Corrective Actions: Repair all plumbing systems.”Inspector’s note · SA Metro Health
Food Code 4-601.11(A) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 10
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.
“several roaches and flies in establishment. Bottom of back door has gap. Corrective Actions: Consult with pest control company for treatment of roaches and flies. Install weather stripping at bottom of back door or ensure that back door is tight fitting against door frame.”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.
“gaskets for all cold hold units soiled with food debris and mold like residues. Corrective Actions: Cold hold units are to be cleaned and sanitized. All gaskets are to be cleaned to remove all residues. Nonfood-contact surfaces are to be clean to sight and touch.”Inspector’s note · SA Metro Health
Food Code 5-205.15(A) — System Maintained in Good Repair · inspection item 19
Mar 29, 2023 98 2 findings
Light bulbs were not shielded
An unshielded bulb over open food scatters glass across the prep line if it breaks.
“Light bulbs shall be shielded, coated, or otherwise shatter-resistant. Ensure repairing broken light shield near walk-in coolers. 47”Inspector’s note · SA Metro Health
Food Code 6-202.11 — Light Bulbs, Protective Shielding
A permit-holder responsibility was not met
Covers the obligations that come with holding the permit — posting it, allowing access, reporting changes, correcting findings.
“Permit posted. Ensure posting current Food Establishment Permit in public view.”Inspector’s note · SA Metro Health
Food Code 8-304.11(A) — Responsibilities of the Permit Holder
Sep 9, 2022 96 4 findings · 2 illness risk factors
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.
“Hair Restraints effective. ENSURE EMPLOYEES WEAR A HAIR RESTRAINT DEVICE AT ALL TIMES WHILE WORKING IN THE KTICHEN 45”Inspector’s note · SA Metro Health
Food Code 2-402.11 — Effectiveness
No handwashing sign posted for staff
The sign is the cheapest reminder in the building and the one inspectors find missing most often.
“Handwashing signage. IN THE RESTROOM, ENSURE TO HAVE "EMLPOYEE MUST WASH HANDS" SIGNAGE. 34”Inspector’s note · SA Metro Health
Food Code 6-301.14 — Handwashing Signage
Floors, walls or ceilings were damaged or not cleanable
Missing tile and unsealed drywall in a kitchen absorb grease and water and cannot be brought back to clean.
“Cleanability. Floor, wall ceiling constructed installed are smooth and easily cleanable. CURRENTLY A BIG AREA OF THE TILE IS MISSING IN THE KITCHEN. MANAGEMENT HAS ALREADY PUT IN A BID TO FIX THE TILE. 47”Inspector’s note · SA Metro Health
Food Code 6-201.11 — Floors, Walls, and Ceilings
An exterior wall or roof was not weather-tight
Openings let in water and pests together.
“Exterior walls and roofs, protective barrier. A LIVE ROACH WAS FOUND IN THE KITHCEN. THE BACK DOOR HAS A GAP FROM THE BOTTOM OF THE FLOOR. ENSURE TO SEAL THE GAP TO ENSURE PEST TO NOT ENTER THE FACILITY.”Inspector’s note · SA Metro Health
Food Code 6-202.16 — Exterior Walls and Roofs, Protective Barrier
Dec 2, 2021 86 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.
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Every neighbourhood in the guide → · the full ranking of 131