Wing Daddys Sauce House #10
2120 JACKSON KELLER, San Antonio, 78213
Area: North Central / Castle Hills
· Metro Health licence 711795
Weak record · rank 112 of 112
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Latest health inspection
83/100 on Jun 29, 2026 (38 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.
Jun 29, 2026 83 8 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.
“uncovered containers of raw chicken on prep table (unattended). Ensure to protect food from cross contamination by storing the food in packages, covered containers, or wrappings.”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.
“food handles touching food (pickle container and flour container). Ensure all handles are stored above the food line in between uses.”Inspector’s note · SA Metro Health
Food Code 3-304.12(B) — 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.
“hand washing sink in the bar area being used to fill up sanitizer buckets with water. Ensure employees use the hand washing sink for hand washing only and nothing else.”Inspector’s note · SA Metro Health
Food Code 5-205.11 — Using a Handwashing Sink · 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.
“soiled interior of ice machine. Ensure all food contact surfaces are clean to sight and touch. Inspector will check for correction during next routine inspection.”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.
“dirty walls, ceiling tiles, and floors with stagnant water. Ensure there is a general deep cleaning of establishment. Inspector will check for correction during next routine inspection.”Inspector’s note · SA Metro Health
Food Code 6-501.12 — Cleaning, Frequency and Restrictions · inspection item 45
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.
“leak from plumbing under hand washing sink. Ensure all plumbing is maintained in good repair. Inspector will check for correction during next routine inspection. Work order was already placed. Plumber will be coming out tomorrow to fix issue.”Inspector’s note · SA Metro Health
Food Code 5-205.15(A) — System Maintained in Good Repair · inspection item 19
Equipment or utensils were not durable or designed for commercial use
Household equipment in a commercial kitchen cannot survive commercial cleaning and breaks down into surfaces that cannot be sanitized.
“some cracked/broken food containers. Ensure all utensils, dishware, and equipment are free of chips, cracks, breaks, and other physical imperfections. Discard/repair all damaged utensils and equipment.”Inspector’s note · SA Metro Health
Food Code 4-201.11 — Equipment and Utensils · inspection item 32
A non-food surface was built so it cannot be cleaned
Unsealed seams and inaccessible cavities collect grease permanently.
“stickers left on dishware that was already put through the ware washing cycle. Ensure all stickers are removed prior to washing.”Inspector’s note · SA Metro Health
Food Code 4-202.16 — Nonfood-Contact Surfaces · inspection item 32
Sep 2, 2025 86 6 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 beef stored above RTE foods. Ensure all food is properly stored to prevent cross contamination.”Inspector’s note · SA Metro Health
Food Code 3-302.11(A)(1) — Packaged and Unpackaged Food - Separation, Packaging, and Segregation · inspection item 9
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 dishware stored in dirty containers. Ensure all clean utensils and dishware 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
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.
“employees handle ready to eat food with bare hand contact. Ensure a barrier such as single-use gloves, deli tissue, spatulas, tongs, or dispensing equipment is ALWAYS used when handling ready-to-eat food.”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.
“soiled interior of ice machine. Ensure all food contact surfaces are clean to sight and touch. Inspector will check for correction during next routine inspection.”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.
“leak from plumbing under hand washing sink. Ensure all plumbing is maintained in good repair. Inspector will check for correction during next routine inspection. Work order was already placed. Plumber will be coming out tomorrow to fix issue.”Inspector’s note · SA Metro Health
Food Code 5-205.15(A) — System Maintained in Good Repair · inspection item 19
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
Mar 4, 2025 85 7 findings · 5 illness risk factors
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.
“cold hold unit under stove temping at 50F. Ensure Ensure cold-hold equipment can maintain food at 41F or below.”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.
“raw chicken stored above raw beef. Ensure all raw meats are stored correctly 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
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.
“handle of ice scoop submerged below the food line. Ensure all handles of scoops are stored above the food line.”Inspector’s note · SA Metro Health
Food Code 3-304.12(B) — In-Use Utensils, Between-Use Storage · inspection item 39
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.
“employees handle ready to eat food with bare hand contact. Ensure a barrier such as single-use gloves, deli tissue, spatulas, tongs, or dispensing equipment is ALWAYS used when handling ready-to-eat food.”Inspector’s note · SA Metro Health
Food Code 3-301.11(B) — Preventing Contamination from Hands · inspection item 15
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 at both hand washing sinks in the kitchen. Ensure there are paper towels available at hand sinks at all times.”Inspector’s note · SA Metro Health
Food Code 6-301.12 — Hand Drying Provision · inspection item 31
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.
“unlabeled spray bottles. Ensure all spray bottles are labeled with the common chemical name.”Inspector’s note · SA Metro Health
Food Code 7-102.11 — Common Name · 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.
“grime and grease on the wheels of the fryer as well as under equipment. Ensure all non-food contact surfaces are clean and maintained.”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 42
Aug 20, 2024 93 5 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.
Food Code 3-501.16(A)(2) — Time/Temperature Control for Safety Food, Hot and Cold Holding
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.
“Equipment and utensil design and construction. safe materials and maintained in good repair. OBSERVED BROKEN LIDS. PLEASE REPLACE THESE AS OFTEN AS NEEDED. 37”Inspector’s note · SA Metro Health
Food Code 3-302.11(A)(4) — Packaged and Unpackaged Food - Separation, Packaging, and Segregation
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.
“F AND BELOW. MANAGER PUT WORK ORDER AND WILL FILL WITH LESS ITEMS AS NEEDED. 35”Inspector’s note · SA Metro Health
Food Code 2-401.11 — Eating, Drinking, or Using TOBACCO PRODUCTS · 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.
“Eating food, chewing gum, drinking beverages, or using tobacco. PERSONAL DRINKS MUST NOT BE KEPT ON PREP AREA OR COLD HOLD AREA. 35”Inspector’s note · SA Metro Health
Food Code 2-402.11 — Effectiveness
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Hair Restraints effective. NEED TO WEAR HAIR RESTRAINTS AND BEARD GUARDS. 32”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.223
Mar 4, 2024 93 2 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.
“Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. OBSERVED RAW CHICKEN IN BAGS AND GROUND BEEF IN BAG BEING THAWED OUT. NEED TO THAW IN SEPARATE SINK. 9”Inspector’s note · SA Metro Health
Food Code 3-302.11(A)(2)(b) — Packaged and Unpackaged Food - Separation, Packaging, and Segregation
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.
“Food protected cross contamination arrange each type food in equipment so cross is prevented. ARRANGE FOODS PROPERLY IN WALK IN COOLER. OBSERVED GROUND BEEF ON TOP SHELF COMPARED TO CONTAINER OF JALAPENOS ON BOTTOM SHELF WITHOUT A COVER. 18”Inspector’s note · SA Metro Health
Food Code 7-102.11 — Common Name
Aug 15, 2023 87 8 findings · 6 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.
“Food storage containers, identified with common name of food.. LABEL BOTTLES WITH OIL AND OTHER FOOD THAT ARE NOT IN ORIGINAL CONTAINER. 38”Inspector’s note · SA Metro Health
Food Code 3-501.13(B) — Thawing
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.
“Equipment and utensil design and construction. safe materials and maintained in good repair. SMALL REACH IN FREEZER WAS NOT WORKING PROPERLY. FROZEN FOODS WERE NOT KEPT FROZEN. EMPLOYEE STATES IT WORKS ON AND OFF. FOOD WAS REMOVED FROM ITEM AND WAS TO BE STORED IN ANOTHER COOLER OR WALK-IN COOLER. 2”Inspector’s note · SA Metro Health
Food Code 3-501.16(A)(2) — Time/Temperature Control for Safety Food, Hot and Cold Holding
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.
“Thawing. under running water criteria. DO NOT THAW RAW CHICKEN AT ROOM TEMPERATURE. MUST EITHER BE DONE UNDER RUNNING WATER OR UNDER REFRIGERATION. 37”Inspector’s note · SA Metro Health
Food Code 3-302.11(A)(4) — Packaged and Unpackaged Food - Separation, Packaging, and Segregation
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-contact surfaces clean to sight and touch. NEED TO KEEP SODA NOZZLES FOR SODA GUNS CLEAN OBSERVED RESIDUE ON IT. 41”Inspector’s note · SA Metro Health
Food Code 3-302.12 — Food Storage Containers, Identified with Common Name of Food
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 drying provision.. PAPER TOWELS MUST BE PROVIDED AT ALL SINKS. OBSERVED SINK NEXT TO SERVICE SINK WITHOUT PAPER TOWELS. 31”Inspector’s note · SA Metro Health
Food Code 5-205.11 — Using a Handwashing Sink
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
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.
“F AND EMPLOYEE STATED HE HAD RECENTLY PULLED IT FROM WALK IN COOLER. HE CORRECTED BY ADDING ICE TO KEEP IT COLD AS IT WAS GOING TO GET BREADED. 10”Inspector’s note · SA Metro Health
Food Code 4-601.11(A) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 50
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. OBSERVED BOWLS IN HAND WASHING SINKS. DO NOT PLACE ANYTHING INSIDE OF HAND WASHING SINK IT SHOULD ONLY BE FOR HAND WASHING. 32”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.223
Feb 9, 2023 91 5 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
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.
“Food-contact surfaces clean to sight and touch. PLEASE KEEP DISHES ABOVE SERVING STATION CLEAN. 39”Inspector’s note · SA Metro Health
Food Code 4-903.11(B)(2) — Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
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.
“F. EMPLOYEE STATED HE HAD THEM OUT FOR ABOUT 15-20 MINS. THESE WERE ICED DOWN TO BRING DOWN TEMPERATURE. 10”Inspector’s note · SA Metro Health
Food Code 4-601.11(A) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 54
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.
“Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored covered or inverted. OBSERVED PLATES AND CONTAINERS KEPT UPRIGHT, NEED TO BE COVERED OR INVERTED. 42”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.
“Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PLEASE CLEAN THE VENTS TO PREVENT DUST ACCUMULATION. 46”Inspector’s note · SA Metro Health
Food Code 5-205.15(B) — System Maintained in Good Repair
Jun 17, 2022 93 4 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.
“A plumbing system shall be repaired according to the Plumbing Code. **** MEN'S BATHROOM SINK COLD FAUCET DOES NOT WORK ON 2ND SINK. 37”Inspector’s note · SA Metro Health
Food Code 3-302.11(A)(4) — Packaged and Unpackaged Food - Separation, Packaging, and Segregation
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.
“Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.”Inspector’s note · SA Metro Health
Food Code 3-307.11 — Miscellaneous Sources of Contamination
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.
Food Code 4-601.11(A) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
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.
“Food-contact surfaces clean to sight and touch. ***** OBSERVED: PLATES AND SHELVES ABOVE FOOD PREP TABLE NEEDS TO BE CLEANED AND SANITIZED TO SIGHT AND TOUCH. CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES. **** CORRECTED ON SITE 19”Inspector’s note · SA Metro Health
Food Code 5-205.15(A) — System Maintained in Good Repair
Oct 25, 2021 96 2 findings
A Food Code requirement was not met
The inspector's own note below describes what was found.
Texas rule 25 TAC §228.149
A Food Code requirement was not met
The inspector's own note below describes what was found.
“DAYS TO ENSURE ALL FAUCETS ARE CORRECTED. 39”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.68 · inspection item 10
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.