Wing Daddy's Sauce House
1115 MILITARY DR SE, San Antonio, 78214
Area: South Side
· Metro Health licence 559556
Weak record · rank 109 of 112
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Latest health inspection
89/100 on Mar 12, 2026 (147 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, 2026 89 5 findings · 3 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.
“raw chicken stored above shrimp in cold hold unit. Ensure to store food properly to prevent cross contamination”Inspector’s note · SA Metro Health
Food Code 3-302.11(A)(2) — Packaged and Unpackaged Food - Separation, Packaging, and Segregation · 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.
“employee filling up a container with water from hand sink at the bar. Ensure hand sink is only used for handwashing”Inspector’s note · SA Metro Health
Food Code 5-205.11 — Using a Handwashing Sink · inspection item 31
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 dispenser not dispensing the proper sanitizer concentration. Ensure quat sanitizer is between 150-200 ppm”Inspector’s note · SA Metro Health
Food Code 4-501.114(F) — Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Conc · inspection item 10
The water supply could not meet peak demand
If hot water runs out during service, handwashing and dishwashing both stop working.
“faucets at three compartment sinks at the bar not working properly and no cold water available. Ensure faucets are working properly and cold water is available”Inspector’s note · SA Metro Health
Food Code 5-103.11(A) — Capacity · inspection item 23
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 underneath the handsink by fryers. Ensure leak is repaired”Inspector’s note · SA Metro Health
Food Code 5-205.15(B) — System Maintained in Good Repair · inspection item 46
Dec 19, 2024 84 9 findings · 4 illness risk factors
Food was exposed to some other source of contamination
A catch-all the inspector uses for anything that could get into open food — overhead drips, dust, debris, aerosols.
“soda nozzle in the ice bin. Ensure nothing is put ice other than ice which is used for drinks”Inspector’s note · SA Metro Health
Food Code 3-307.11 — Miscellaneous Sources of Contamination · 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.
“handwashing station used to fill up a bucket. Ensure employees only use the handwashing station for handwashing”Inspector’s note · SA Metro Health
Food Code 5-205.11 — Using a Handwashing Sink · inspection item 31
The three-compartment sink was missing, too small, or set up wrong
Wash, rinse, sanitize needs three compartments large enough for the biggest item in the kitchen.
“sanitizer not dispensing properly. Ensure sanitizer is dispensing properly”Inspector’s note · SA Metro Health
Food Code 4-301.12(A) — Manual Warewashing, Sink Compartment Requirements · inspection item 33
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.
“not using any quaternary ammonium solution for sanitizing dishes. Ensure sanitizer is being used”Inspector’s note · SA Metro Health
Food Code 4-501.114(C) — Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Conc · 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.
“debris on ceilings and vents. Ensure routine cleaning to prevent debris”Inspector’s note · SA Metro Health
Food Code 6-501.12 — Cleaning, Frequency and Restrictions · inspection item 45
A backflow preventer was required and not fitted
Most commonly a hose left connected to a mop-sink tap with no vacuum breaker.
“pipes in the drains. Ensure pipes are above the drain and with an airgap”Inspector’s note · SA Metro Health
Food Code 5-203.14(A) — Backflow Prevention Device, When Required · inspection item 19
Sewage or waste water was not conveyed away properly
Waste water on the floor of a food establishment is the most serious plumbing finding there is.
“leak underneath the three compartment sink. Ensure sink is in good repair”Inspector’s note · SA Metro Health
Food Code 5-402.13 — Conveying Sewage · inspection item 20
A non-food surface was made of unsuitable material
Bare wood, rusting metal and raw plywood absorb moisture and cannot be cleaned.
“multiple shelves with rust and debris. Ensure shelves are smooth and easily cleanable and cleaned routinely”Inspector’s note · SA Metro Health
Food Code 4-101.19 — Nonfood-Contact Surfaces · inspection item 42
A Texas mobile unit servicing requirement was not met
Texas rule 25 TAC §228.222 — mobile units must report to an approved servicing area on a set schedule.
“sewage back up in the kitchen. Plumbers came in and fixed the issue. Ensure drains are properly maintained to prevent sewage back up”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.222 · inspection item 20
Mar 5, 2024 95 4 findings · 1 illness risk factor
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.
“Uncovered food in walk-in cooler CORRECTIVE ACTION: All food must be covered to prevent contamination. FOOD CODE:”Inspector’s note · SA Metro Health
Food Code 3-302.11(A)(4) — Packaged and Unpackaged Food - Separation, Packaging, and Segregation · inspection item 37
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.
“Back doors to kitchen with gaps along bottom. CORRECTIVE ACTION: Ensure gaps are seal to prevent entry to insects. FOOD CODE:”Inspector’s note · SA Metro Health
Food Code 6-202.15(D) — Outer Openings, Protected · inspection item 34
The water supply could not meet peak demand
If hot water runs out during service, handwashing and dishwashing both stop working.
“No hot water available in establishment. CORRECTIVE ACTION: Minimum of 100F at handwashing and mop sinks, minimum of 110F at 3 compartment sinks FOOD CODE:”Inspector’s note · SA Metro Health
Food Code 5-103.11(B) — Capacity · inspection item 23
A floor, wall or ceiling surface was not smooth and cleanable
Porous or rough surfaces in a wet kitchen hold moisture and grow mould. They must be sealable and washable.
“Opening in wall at mop sink. CORRECTIVE ACTION: Opening should be sealed with a material that is smooth, easily cleanable, nonabsorbent, and durable. FOOD CODE:”Inspector’s note · SA Metro Health
Food Code 6-101.11(A)(1) — Surface Characteristics · inspection item 45
Jul 18, 2023 97 2 findings · 2 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.
“Raw chicken being thawed under running water but not fully submerged. CORRECTIVE ACTION: Ensure raw chicken is thawed under cold, running water and is fully submerged. CORRECTED-ON-SITE: Chicken was placed in a container and fully submerged under running water. FOOD CODE:”Inspector’s note · SA Metro Health
Food Code 3-501.13(B) — Thawing · inspection item 38
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.
“Metal container located in handwashing sink with food package submerged in water. CORRECTIVE ACTION: Ensure handwashing sink is free for the use of handwashing at all times. CORRECTED-ON-SITE: Item was removed from sink. FOOD CODE:”Inspector’s note · SA Metro Health
Food Code 5-205.11 — Using a Handwashing Sink · inspection item 31
Jan 17, 2023 96 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.
Food Code 3-501.16(A)(2) — Time/Temperature Control for Safety Food, Hot and Cold Holding
No handwashing sign posted for staff
The sign is the cheapest reminder in the building and the one inspectors find missing most often.
“Food in cold hold units observed to be above 41F. Food must maintain a temperature of 41F or lower while in cold hold. 47”Inspector’s note · SA Metro Health
Food Code 6-301.14 — Handwashing Signage
Mar 29, 2022 87 11 findings · 4 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.
“Bottom of sandwich prep cold hold unit not keeping foods at temperature of 41F or below. Foods moved to functioning 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
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.
“portion cups used to handle food in the walk in cooler. Ensure proper utensils are used.”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 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.
“Handwashing sink basin by breading area visibly dirty with flour and other food residue.”Inspector’s note · SA Metro Health
Food Code 5-205.11 — Using a Handwashing Sink · 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 paper towels found in handwashing sink near breading area.”Inspector’s note · SA Metro Health
Food Code 6-301.12 — Hand Drying Provision · inspection item 31
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.
“Noticeable amount of fruit flies found in the establishment at the time of inspection.”Inspector’s note · SA Metro Health
Food Code 6-501.111(D) — Controlling Pests · inspection item 34
Unused equipment, litter or clutter was left on the premises
Dead equipment and stacked clutter is where pests nest, and it makes real cleaning impossible.
“Ensure equipment no longer needed to operate restaurant is disposed of.”Inspector’s note · SA Metro Health
Food Code 6-501.114 — Maintaining Premises, Unnecessary Items and Litter · inspection item 45
Waste water was not going to an approved disposal system
Grey water discharged anywhere but an approved system contaminates the site.
“evidence of improper disposal of sewage at the time of inspection.”Inspector’s note · SA Metro Health
Food Code 5-403.11(A) — Approved Sewage Disposal System · inspection item 20
A floor, wall or ceiling surface was not smooth and cleanable
Porous or rough surfaces in a wet kitchen hold moisture and grow mould. They must be sealable and washable.
“Foam being used to seal off holes or gaps in the restaurants' walls. Ensure proper material is being used.”Inspector’s note · SA Metro Health
Food Code 6-101.11(A)(1) — Surface Characteristics · inspection item 45
Something in the building was broken and not repaired
Broken tile, damaged wall, failing cooler seal. Damaged surfaces cannot be cleaned and they collect what everything else sheds.
“Broken tiles found in the kitchen area. Ensure tiles are replaced and installed properly.”Inspector’s note · SA Metro Health
Food Code 6-501.11 — Repairing · inspection item 45
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Ensure light panels are purchased to cover ceiling lights.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.171 · inspection item 45
A Food Code requirement was not met
The inspector's own note below describes what was found.
“black mold/mildew-like residue on the rim of the ice machine.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.224 · inspection item 32
Sep 2, 2021 87 7 findings
A Food Code requirement was not met
The inspector's own note below describes what was found.
“food residue on basin of the hand washing sink in the kitchen area. Ensure hand washing sink is strictly used for hand washing only. *”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.149 · inspection item 31
A Food Code requirement was not met
The inspector's own note below describes what was found.
“ducts in the ceiling with an accumulation of dust and debris. Ensure ceiling ducts remain smooth, durable, and easily cleanable.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.171 · inspection item 45
A Food Code requirement was not met
The inspector's own note below describes what was found.
“flies in the kitchen area, predominately in the back of the kitchen. Ensure pests are being controlled of and are kept to a minimum.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.186 · inspection item 34
A Food Code requirement was not met
The inspector's own note below describes what was found.
“black film/residue building on the rim of the ice storage container. Ensure ice storage container remains in good condition and free of any residue/debris. *”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.224 · inspection item 32
A Food Code requirement was not met
The inspector's own note below describes what was found.
“employee cutting tomatoes with bare hands. Ensure no bare hand contact is made w/ ready to eat foods. *”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.65 · inspection item 15
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Foods in walk in cooler without proper lid/coverings. Ensure foods being stored are covered properly.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.66 · inspection item 37
A Food Code requirement was not met
The inspector's own note below describes what was found.
“lime wedges in the bar area not at proper temperatures of 41F or below. Ensure cut fruits are at proper temperatures or being disposed of every 4 hours. *”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.75 · inspection item 2
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.