BBQ Chicken
1015 RITTIMAN RD, San Antonio, 78218
Area: Northeast Side
· Metro Health licence 1775203
Weak record · rank 98 of 112
This inspection record is stale. The most recent inspection we can find is 623 days old, past our 400-day threshold. Old evidence is thin evidence, so the score below carries a 3.18-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
95/100 on Nov 21, 2024 (623 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 — 4 on record
Open any inspection to see what the inspector actually found, in plain English, with the Food Code section it was cited under.
Nov 21, 2024 95 4 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.
“VACUUM PACKAGED RICE STICKS HAVE "KEEP REFRIGERATED" ON BOX AND PACKAGE SO REFRIGERATION IS REQUIRED.”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.
“Cold Hold (41°F/45°F or below). 39 1) OBSERVED TONGS, UTENSILS STORED IN STANDING WATER. MUST BE IN FOOD WITH HANDLE UP, CLEAN AND DRY, OR IN HOT HOLD WATER. CORRECTED ON SITE.”Inspector’s note · SA Metro Health
Food Code 3-304.12(F) — In-Use Utensils, Between-Use Storage
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.
“In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored except as specified under subsection (B) of this section, in the food with their handles above the top of the food and the container.”Inspector’s note · SA Metro Health
Food Code 3-305.11(A)(2) — Food Storage
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
Jul 15, 2024 95 5 findings · 2 illness risk factors
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.
“employee grabbing raw chicken then grabbing other items away from the prepping area with the same gloves on and then rinsing their hands with the gloves on. Ensure gloves are being switched between tasks and hands are washed properly before changing gloves.”Inspector’s note · SA Metro Health
Food Code 2-301.14 — When to Wash · inspection item 14
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.
Food Code 3-304.15(A) — Gloves, Use Limitation
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 food manager present during inspection. Ensure at least one food manager is present during all hours of operation.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31 · inspection item 21
Mar 8, 2024 96 3 findings · 2 illness risk factors
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.
“employee grab the mop to clean and then switched to cut raw chicken using the same gloves. Ensure gloves are being switched between tasks and hands are washed properly before changing gloves.”Inspector’s note · SA Metro Health
Food Code 3-304.15(A) — Gloves, Use Limitation · inspection item 14
Ventilation hood filters were missing or wrong
Without filters, grease goes straight into the duct and comes back as drips.
“dust and other debris accumulation on vent hoods above the fryers and stove. Ensure all nonfood-contact surfaces are cleaned frequently of all dirt, dust, and other debris.”Inspector’s note · SA Metro Health
Food Code 4-202.18 — Ventilation Hood Systems, Filters · inspection item 42
Nov 21, 2023 100 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.