Wing Daddys Sauce House
903 BITTERS RD E, San Antonio, 78232
Area: North Central
· Metro Health licence 765838
Mixed record · rank 84 of 112
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Latest health inspection
94/100 on Jan 22, 2026 (196 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.
Jan 22, 2026 94 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.
“Eggs stored above sauces in walk-in cooler. CORRECTIVE ACTION: Ensure eggs are stored below ready-to-eat foods. FOOD CODE:”Inspector’s note · SA Metro Health
Food Code 3-302.11(A)(2) — Packaged and Unpackaged Food - Separation, Packaging, and Segregation · inspection item 9
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.
“Reach in cooler in bar area with buildup of liquid in bottom. CORRECTIVE ACTION: Clean/repair cooler to prevent buildup of liquid and debris. FOOD CODE:”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 42
Equipment was broken or out of adjustment
Torn gaskets, failing seals, doors that do not close. Most cooler temperature failures start here.
“Beer cooler doors come off hinges when pulled to open. CORRECTIVE ACTION: Repair doors FOOD CODE:”Inspector’s note · SA Metro Health
Food Code 4-501.11 — Good Repair and Proper Adjustment · inspection item 39
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/missing tiles. CORRECTIVE ACTION: Ensure tiles are replaced so that surfaces are smooth, easily cleanable, nonabsorbent and durable. FOOD CODE:”Inspector’s note · SA Metro Health
Food Code 6-501.11 — Repairing · inspection item 45
May 6, 2025 93 7 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.
“Rag and red sanitizer bucket found in handwashing sinks. CORRECTIVE ACTION: Handwashing sinks to be used for handwashing only. FOOD CODE:”Inspector’s note · SA Metro Health
Food Code 5-205.11 — Using a Handwashing Sink · 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.
“Back door in kitchen not closed during inspection. CORRECTIVE ACTION: Exterior doors to be remained closed at all times when not in use. FOOD CODE:”Inspector’s note · SA Metro Health
Food Code 6-202.15(D) — Outer Openings, Protected · inspection item 34
Equipment was broken or out of adjustment
Torn gaskets, failing seals, doors that do not close. Most cooler temperature failures start here.
“Broken door at cold hold in kitchen, broken door at bar. CORRECTIVE ACTION: Repair broken doors. FOOD CODE:”Inspector’s note · SA Metro Health
Food Code 4-501.11 — Good Repair and Proper Adjustment · inspection item 39
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.
“Tiles in kitchen missing grout. Tiles not attached to floor. Food, debris, and water under tiles. CORRECTIVE ACTION: Fill grout and seal grout. Attach tiles to floor properly. FOOD CODE:”Inspector’s note · SA Metro Health
Food Code 6-501.11 — Repairing · inspection item 45
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 certificates for food managers present at time of inspection. CORRECTIVE ACTION: At least one certified food manager must be present at all hours of operations. FOOD CODE:”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31 · inspection item 21
Oct 11, 2024 95 3 findings · 1 illness risk factor
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.
“Submerged frozen chicken being thawed in sink of water. Water was not running. CORRECTIVE ACTION: Frozen foods must be thawed under cold running water. FOOD CODE:”Inspector’s note · SA Metro Health
Food Code 3-501.13(B) — Thawing · inspection item 38
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.
“Gap in bottom of kitchen exterior door. CORRECTIVE ACTION: Install weather stripping to prevent entry of insects. FOOD CODE:”Inspector’s note · SA Metro Health
Food Code 6-202.15(D) — Outer Openings, Protected · 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.
“Inside of ice machine with black mold-like buildup. CORRECTIVE ACTION: Clean at a frequency to prevent buildup. FOOD CODE:”Inspector’s note · SA Metro Health
Food Code 4-601.11(A) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 10
Apr 12, 2024 90 6 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 in cold hold unit reading 57F. Ensure cold hold food is 41F. Food was transferred to temporary ice baths. Food that was out of temperature longer then 4 hours was discarded.”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.
“cold hold prep unit with 57F internal temperature. Ensure cold hold units are able to maintain 41F. Manager has submitted work order.”Inspector’s note · SA Metro Health
Food Code 4-301.11 — Cooling, Heating, and Holding Capacities · inspection item 27
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.
“sani bucket sanitizing solution visibly soiled. Ensure to change out sanitizing solution when visibly soiled.”Inspector’s note · SA Metro Health
Food Code 3-304.14(D) — Wiping Cloths, Use Limitation · inspection item 36
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.
“tub of dish soap stored in hand sink by bar. Ensure hand sink is used for handwashing only.”Inspector’s note · SA Metro Health
Food Code 5-205.11 — Using a Handwashing Sink · 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.
“several pests flying around kitchen. Ensure approved licensed pest control measures are followed and logs are kept.”Inspector’s note · SA Metro Health
Food Code 6-501.111(B) — Controlling Pests · inspection item 34
A water inlet or connection was left unprotected
An unprotected inlet is an open door into the drinking water supply.
“food stored without cover in prep unit. Ensure food is covered.”Inspector’s note · SA Metro Health
Food Code 5-303.12 — Protective Cover or Device · inspection item 37
Dec 7, 2023 92 5 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.
“TCS food shall be thawed as part of a cooking process if the food that is frozen is thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process.”Inspector’s note · SA Metro Health
Food Code 3-501.13(B) — Thawing · inspection item 38
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 prepping food without hair restraint. Ensure hair restraints are worn.”Inspector’s note · SA Metro Health
Food Code 2-402.11 — Effectiveness · inspection item 35
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 chemical spray bottle. Ensure chemicals are labeled.”Inspector’s note · SA Metro Health
Food Code 7-102.11 — Common Name · inspection item 18
No designated area for staff belongings, food or smoking
Personal items stored among the food supply is a contamination route with no upside.
“employee drink stored among food for customers. Ensure employee items are stored in an approved labeled employee items spot away from food for customers.”Inspector’s note · SA Metro Health
Food Code 6-403.11(A) — Designated Areas · inspection item 45
A Food Code requirement was not met
The inspector's own note below describes what was found.
“top of cold hold unit not in good repair. Ensure equipment is in good repair.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.223 · inspection item 32
Sep 29, 2023 92 4 findings · 3 illness risk factors
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.
“cold hold unit missing thermometer. Ensure cold hold units have thermometer.”Inspector’s note · SA Metro Health
Food Code 4-204.112(A) — Temperature Measuring Devices · inspection item 29
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 veggies. Ensure raw beef is stored below veggies.”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 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.
“knife stored in hand sink. Ensure hand sink is used for handwashing only.”Inspector’s note · SA Metro Health
Food Code 5-205.11 — Using a Handwashing Sink · 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.
“pests flying around kitchen. Ensure licensed pest control measured are followed and logs are kept.”Inspector’s note · SA Metro Health
Food Code 6-501.111(B) — Controlling Pests · inspection item 34
May 12, 2023 82 11 findings · 5 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.
“several cold hold units missing thermometer. Ensure cold hold units have thermometer.”Inspector’s note · SA Metro Health
Food Code 4-302.12(A) — Food Temperature Measuring Devices · inspection item 29
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.
“cup stored in sauce. Ensure to not store cups in sauce.”Inspector’s note · SA Metro Health
Food Code 3-302.11(A)(1) — Packaged and Unpackaged Food - Separation, Packaging, and Segregation · inspection item 9
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 in kitchen handling food without hair restraint. Ensure hair restraints are worn.”Inspector’s note · SA Metro Health
Food Code 2-402.11 — Effectiveness · inspection item 35
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.
“knife stored in hand sink. Ensure hand sink is used for handwashing only.”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.
“Front hand sink out of towels. Ensure hand sink is stocked with towels.”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.
“pests flying around in kitchen. Ensure Pest control measures are followed and logs are kept.”Inspector’s note · SA Metro Health
Food Code 6-501.111(B) — Controlling Pests · inspection item 34
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 chemical spray bottle. Ensure chemicals are labeled.”Inspector’s note · SA Metro Health
Food Code 7-102.11 — Common Name · inspection item 18
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.
“sprayer for three compartment sink leaking. Ensure plumbing is in good repair.”Inspector’s note · SA Metro Health
Food Code 5-205.15(B) — System Maintained in Good Repair · inspection item 46
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.
“Establishment unable to show proof of food manager certification for employee. Ensure food manager certification is obtained.”Inspector’s note · SA Metro Health
Food Code 2-102.12(A) — Certified Food Protection Manager · inspection item 21
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.
“Establishment unable to show proof of food handler certification for employee(s). Ensure food handler certification is obtained.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31 · inspection item 22
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 is expired. Ensure to post valid permit.”Inspector’s note · SA Metro Health
Food Code 8-304.11(A) — Responsibilities of the Permit Holder · inspection item 47
Jan 19, 2023 91 6 findings · 4 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 hold unit missing thermometer. Ensure cold hold units have thermometer.”Inspector’s note · SA Metro Health
Food Code 4-302.12(A) — Food Temperature Measuring Devices · inspection item 29
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 product and raw shrimp stored above vegetables. Ensure food is stored according to approved food storage chart.”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.
“scoop handle stored in food. Ensure scoop handle is stored as per;”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.
“container stored in hand sink at bar area. Ensure hand sink is used for handwashing purposes only.”Inspector’s note · SA Metro Health
Food Code 5-205.11 — Using a Handwashing Sink · inspection item 31
No designated area for staff belongings, food or smoking
Personal items stored among the food supply is a contamination route with no upside.
“employee phone on cutting board in prep station. Ensure employee items are not stored in prep areas.”Inspector’s note · SA Metro Health
Food Code 6-403.11(A) — Designated Areas · 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.
“missing ceiling tile in kitchen area. Ensure ceiling tile is replaced. Observed handle of walk in fridge broken. Ensure handle is in good condition.”Inspector’s note · SA Metro Health
Food Code 6-501.11 — Repairing · inspection item 45
Mar 7, 2022 94 5 findings · 1 illness risk factor
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.
“Repairing. The physical facilities shall be maintained in good repair. Observed damaged floor tiles, missing ceiling tiles, and damaged walls. Ensure physical facilites are smooth, nonabsorbent, easily cleanable, and durable. 39”Inspector’s note · SA Metro Health
Food Code 4-602.11(E)(4) — Equipment Food-Contact Surfaces and Utensils
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.
“A plumbing system shall be maintained in good repair. Observed leak at 3 compartment sink. Ensure sink is repaired/adjusted to be free of leaks. 42”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — 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.
“Surfaces of utensils and equipment contacting food that is not time/temperature control for safety shall be cleaned: in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage an…”Inspector’s note · SA Metro Health
Food Code 5-205.15(B) — System Maintained in Good Repair
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.
Food Code 6-501.11 — Repairing
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.
“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed grease buildup on equipment and dirty racks in walk in cooler.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31
Oct 25, 2021 96 3 findings
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Hair Restraints effective. Observed employees working in kitchen with no hair restraints. Food employees must wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting…”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.186
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Preventing contamination from other sources. Miscellaneous sources of Contamination. Observed soda guns with no method to dispose drip. Ensure soda guns are provided a means of disposing excess liquids. 35”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.43
A Food Code requirement was not met
The inspector's own note below describes what was found.
Texas rule 25 TAC §228.70
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.