Wow Chicken & Cupbop
4403 RITTIMAN RD, San Antonio, 78218
Area: Northeast Side
· Metro Health licence 1388862
Weak record · rank 107 of 112
This inspection record is stale. The most recent inspection we can find is 696 days old, past our 400-day threshold. Old evidence is thin evidence, so the score below carries a 3.36-point evidence-depth discount and may not describe the business today.
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
90/100 on Sep 9, 2024 (696 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.
Sep 9, 2024 90 8 findings · 2 illness risk factors
Ready-to-eat food was not date-marked
Once opened or made in house, refrigerated ready-to-eat food gets a maximum of seven days. With no date on the container, nobody in the kitchen knows which day that is.
“food stored inside cold hold units not have any proper date marking labels. Ensure all RTE/TCS foods prepared on site and stored for more than 24 hours obtain a proper date marking label and a use by date.”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
Food on hand was unsafe, adulterated, or misrepresented
The broadest food-safety finding in the code. Read the inspector's note for what specifically was wrong.
“food in containers inside the cold hold unit by the register have food with mold-like characteristics on certain areas. Ensure all food is safe, in proper condition, and up to date. Food was discarded.”Inspector’s note · SA Metro Health
Food Code 3-101.11 — Safe, Unadulterated, and Honestly Presented · inspection item 7
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.
“some live pests within the establishment. Ensure to remove all pests from the establishment by any approved means. Ensure pest control is called frequently to eliminate all pests.”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.
“Ventilation hood systems, filters.”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
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.
“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.”Inspector’s note · SA Metro Health
Food Code 4-602.13 — Nonfood-Contact Surfaces
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.
“dust, dirt, and other debris accumulation on wall edges, and on floors. Ensure a deep cleaning is done to remove all dirt, dust, food residue, and other debris.”Inspector’s note · SA Metro Health
Food Code 6-501.12 — Cleaning, Frequency and Restrictions · inspection item 45
Ventilation hood filters were missing or wrong
Without filters, grease goes straight into the duct and comes back as drips.
“some dust, dirt, grime, and other debris on cooking equipment, on vent hoods above the stove and fryer, and on equipment. Ensure all nonfood-contact surfaces are cleaned frequently of all dirt and soil residues.”Inspector’s note · SA Metro Health
Food Code 4-202.18 — Ventilation Hood Systems, Filters · inspection item 42
A Texas mobile food unit requirement was not met
Texas rule 25 TAC §228.221 — the extra requirements that apply to trucks, trailers and carts.
“expired food manager certifications. Ensure all food manager certifications are up to date.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.221 · inspection item 21
May 20, 2024 92 7 findings · 5 illness risk factors
Ready-to-eat food was not date-marked
Once opened or made in house, refrigerated ready-to-eat food gets a maximum of seven days. With no date on the container, nobody in the kitchen knows which day that is.
“food stored inside the cold hold unit not have any proper date marking labels. Ensure all RTE/TCS foods prepared on site and stored for more than 24 hours obtain a proper date marking label and a use by date.”Inspector’s note · SA Metro Health
Food Code 3-501.17(A) — Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking · inspection item 28
Raw and ready-to-eat food were not kept separate
Raw chicken stored above or beside food that will not be cooked again is how salmonella gets onto the thing you eat. This is the classic one.
“raw meat be stored above ready to eat foods inside the cold hold unit. Ensure all food is properly stored to prevent any type of 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
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.
“utensils being stored in a container of water in between uses. Ensure during pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or…”Inspector’s note · SA Metro Health
Food Code 3-304.12(D) — 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.
“a container with noodles stored on the floor. Ensure all food is stored at least 6 inches above the floor.”Inspector’s note · SA Metro Health
Food Code 3-305.11(A)(3) — Food Storage · inspection item 37
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.
“In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 57 degrees Celsius (135 degrees Fahrenheit) and the container is cleaned…”Inspector’s note · SA Metro Health
Food Code 4-602.11(D)(7) — 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.
“some dust and debris on cooking equipment. Ensure all nonfood-contact surfaces are cleaned frequently of all dirt and soil residues.”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 42
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.
“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.”Inspector’s note · SA Metro Health
Food Code 4-602.13 — Nonfood-Contact Surfaces
Jan 19, 2024 77 14 findings · 5 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.
“Thawing. under running water criteria.”Inspector’s note · SA Metro Health
Food Code 3-501.13(A) — Thawing · inspection item 41
Food on hand was unsafe, adulterated, or misrepresented
The broadest food-safety finding in the code. Read the inspector's note for what specifically was wrong.
“pests inside containers of food. Ensure food is safe, in good condition, unadulterated, and honestly presented.”Inspector’s note · SA Metro Health
Food Code 3-101.11 — Safe, Unadulterated, and Honestly Presented · inspection item 7
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.
“utensils being stored in a container of water in between uses. Ensure during pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or…”Inspector’s note · SA Metro Health
Food Code 3-304.12(D) — 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.
“containers of meat stored on the floor. Ensure all food is stored at least 6 inches above the floor.”Inspector’s note · SA Metro Health
Food Code 3-305.11(A)(3) — Food Storage · inspection item 37
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.
“In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 57 degrees Celsius (135 degrees Fahrenheit) and the container is cleaned…”Inspector’s note · SA Metro Health
Food Code 4-602.11(D)(7) — Equipment Food-Contact Surfaces and Utensils
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.
“live pests within the establishment. Ensure to have a professional pest control company to eliminate/remove all pests from the establishment.”Inspector’s note · SA Metro Health
Food Code 6-501.111(C) — Controlling Pests · inspection item 25
A chemical was on site that is not approved for food establishments
Hardware-store pesticides and consumer products are not tested for use around food and are not permitted.
“bottles of raid that is intended for residential use only. Ensure to only use approved toxic materials only.”Inspector’s note · SA Metro Health
Food Code 7-202.11(A) — Restriction · inspection item 18
An approved chemical was used outside its instructions
Right product, wrong dose or wrong place, is still a hazard.
“Controlling pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under §”Inspector’s note · SA Metro Health
Food Code 7-202.12 — Conditions of Use
Rodent bait was used in a form or place that is not allowed
Loose or non-tamper-resistant bait in a food establishment can end up in food.
Food Code 7-206.12 — Rodent Bait Stations
Tracking powder pesticide was used improperly
Powder pesticides become airborne and settle on food surfaces.
Food Code 7-206.13 — Tracking Powders, Pest Control and Monitoring
No mop sink or service sink
Without one, mop water gets dumped in a food-prep or hand sink.
“items stored in the mop sink. Ensure the mop sink is always accessible and only used for servicing.”Inspector’s note · SA Metro Health
Food Code 5-203.13 — Service Sink · inspection item 33
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 coming from the pipes under the 3 compartment sink. Ensure the plumbing system is maintained in good condition/repair.”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 built so it cannot be cleaned
Unsealed seams and inaccessible cavities collect grease permanently.
“cardboard being used as a lining for food and other equipment. Ensure all non-food contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.”Inspector’s note · SA Metro Health
Food Code 4-202.16 — Nonfood-Contact Surfaces · inspection item 32
Operating without a valid permit, or a permit condition was unmet
The permit is the legal basis for being open at all.
“expired food permit. Ensure to purchase the new food permit (09/2024) within 10 days from today.”Inspector’s note · SA Metro Health
Food Code 8-301.11 — Prerequisite for Operation · inspection item 30
Sep 9, 2023 92 5 findings · 3 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 frozen meat be thawed at room temperature. Ensure food is thawed properly under running cold water or stored inside the refrigerator.”Inspector’s note · SA Metro Health
Food Code 3-501.13(B) — Thawing · inspection item 38
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 be stored next to ready to eat foods in the refrigerator. Ensure all food is properly stored to prevent any 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
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.
“containers storing food be placed on the floor. Ensure all food is stored at least 6in above the floor.”Inspector’s note · SA Metro Health
Food Code 3-305.11(A)(3) — Food Storage · inspection item 37
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.
“dirt, dust, and other debris around the stove, fryer, condiment cart, and the wall behind. Ensure establishment is cleaned frequently to prevent any type of contamination.”Inspector’s note · SA Metro Health
Food Code 6-501.12 — Cleaning, Frequency and Restrictions · inspection item 45
No mop sink or service sink
Without one, mop water gets dumped in a food-prep or hand sink.
“items stored inside the mop sink. Ensure mop sink is only used for mop water disposal and other mop cleaning.”Inspector’s note · SA Metro Health
Food Code 5-203.13 — Service Sink · inspection item 33
Jan 17, 2023 93 7 findings · 2 illness risk factors
Food was cooled the wrong way
Deep covered containers hold heat in the middle for hours. Cooling has to be done in shallow pans, an ice bath, or a blast chiller.
“Cold Hold (41°F/45°F or below). 27”Inspector’s note · SA Metro Health
Food Code 3-501.15(A) — Cooling Methods
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
A permit, plan-review or compliance requirement was not met
The administrative side: permits, approved procedures and inspector access.
“Conformance with approved procedures. If the regulatory authority grants a variance as specified in subsection”Inspector’s note · SA Metro Health
Food Code 8-103.10
Operations did not conform to an approved procedure or variance
If a written procedure was approved, deviating from it voids the approval.
“Preparing food determined by the regulatory authority to require a variance.”Inspector’s note · SA Metro Health
Food Code 8-103.12(A) — Conformance with Approved Procedures
A written HACCP plan was required and not in place
Higher-risk processes need a documented plan with monitoring built in.
Food Code 8-201.13 — When a HACCP Plan is Required
The HACCP plan was missing required content
A plan that does not identify the hazards and the controls is not a plan.
Food Code 8-201.14 — Contents of a HACCP Plan
A specialized process was run without the required variance
Things like curing, smoking for preservation or vacuum packing need written approval, because done wrong they enable botulism.
“Cooling method, criteria. 25”Inspector’s note · SA Metro Health
Food Code 3-502.11(G) — Variance Requirement
Jun 21, 2022 100 No violations recorded
✓ Metro Health recorded no violations at this inspection.
Feb 18, 2022 96 2 findings · 1 illness risk factor
A hand sink was blocked, or used for something other than washing hands
Hand sinks get used as dump sinks or stacked with boxes. A hand sink you have to move something to reach does not get used mid-rush, which is exactly when it matters.
Food Code 5-205.11 — Using a Handwashing Sink
The person in charge could not demonstrate food-safety knowledge
The inspector asks direct questions. Not being able to answer them means the rules are not understood on the floor.
“Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. Observed items stored in hand sink in kitchen area. Ensure hand sink is used for hand washing purposes only. 21”Inspector’s note · SA Metro Health
Food Code 2-102.11(B) — Demonstration
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.