Southerleigh Haute South
5822 WORTH PKWY, San Antonio, 78257
Area: Far Northwest / Dominion
· Metro Health licence 1128768
Solid record · rank 16 of 112
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 Sep 25, 2025 (315 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.
Sep 25, 2025 95 2 findings · 1 illness risk factor
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 items inside refrigerator and walk in cooler with incorrect use by dates. Ensure food items are properly labeled”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
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 containers stored as clean dirty with food debris. Ensure food containers are properly washed, rinsed and sanitized”Inspector’s note · SA Metro Health
Food Code 4-601.11(A) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 10
Jan 9, 2025 97 3 findings · 1 illness risk factor
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.
“cups being used as scoops for flour. Ensure only scoops with a handle are used and handle is maintained out of food items”Inspector’s note · SA Metro Health
Food Code 3-304.12(A) — In-Use Utensils, Between-Use Storage · inspection item 39
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.
“surfaces of cooking equipment dirty with debris build up. Ensure equipment is cleaned on a schedule that will prevent build up”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 42
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.
“floor areas under equipment dirty with debris build up. Ensure floor areas are cleaned on a schedule that will prevent build up”Inspector’s note · SA Metro Health
Food Code 6-501.12 — Cleaning, Frequency and Restrictions · inspection item 45
Jul 11, 2024 99 1 finding · 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.
Food Code 3-501.13(E)(1) — Thawing
Feb 13, 2024 97 1 finding · 1 illness risk factor
Reheated food did not reach a safe temperature
Food being reheated to hold on a steam table has to hit 165°F fast, which kills anything that grew while it was in the fridge.
Food Code 3-403.11(A) — Reheating for Hot Holding
Nov 9, 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.
“Hand washing facility provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet. Observed two hand washing sinks where the hot water would not go above 100 degrees F after 10 minutes of running.”Inspector’s note · SA Metro Health
Food Code 3-501.13(B) — Thawing
A hand sink did not deliver warm water, or was installed wrong
Handwashing requires water at 100°F for long enough to work. Cold-only sinks cut the wash short.
Food Code 5-202.12(A) — Handwashing Sink, Installation
Jul 11, 2023 99 1 finding
A permit-holder responsibility was not met
Covers the obligations that come with holding the permit — posting it, allowing access, reporting changes, correcting findings.
Food Code 8-304.11(K) — Responsibilities of the Permit Holder
Mar 2, 2023 95 4 findings · 1 illness risk factor
No soap at a hand sink
Rinsing with water alone does not remove the grease that bacteria travel in. A hand sink without soap is decoration.
Food Code 6-301.11 — Handwashing Cleanser, Availability
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.
“Hand washing cleanser, availability. Observed hand soap was not available at a hand washing sink. Provide for a soap for hand washing at all hand washing sinks. 34”Inspector’s note · SA Metro Health
Food Code 6-501.111(D) — Controlling Pests
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.
“Controlling pests. Eliminating harborage conditions. Observed cleaning conditions that provide harborage for pest. See remarks item #42. 42”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
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 cleaning conditions that could lead to the breeding of pest. See remarks. 47”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31
Oct 31, 2022 91 5 findings · 1 illness risk factor
A food-source or receiving requirement was not met
Food has to come from an approved supplier and arrive in safe condition.
“Poisonous/toxic materials or chemicals stored properly. Observed toxic/poisonous chemicals stored on the same shelf with food items, and single use/service food items. Store these chemicals away from or below any food, food items, or single use/service food items. 24”Inspector’s note · SA Metro Health
Food Code 3-203.12(B) — Molluscan Shellfish, Maintaining Identification
Chemicals were stored where they could contaminate food
Cleaning products on the shelf above food, or beside the prep table, only need to leak once.
Food Code 7-201.11 — Separation
Fixed equipment was not sealed to the wall or raised off the floor
The gap behind an unsealed fryer is unreachable and becomes a permanent food source for pests.
“Consumer Advisory Disclosure---asterisking. Observed no Asterisk on items consumed raw or under cooked on the menu. See remarks. 39”Inspector’s note · SA Metro Health
Food Code 4-402.11(A)(3) — Fixed Equipment, Spacing or Sealing
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.
“Shellstock tags shall remain attached to the container. Observed oysters removed from the container for storage. See Remarks. 47”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31
A food labelling, identity or disposition requirement was not met
What the food is called, what is on the label, and what has to be thrown out.
“Certified Food Manager (CFM) Certificate posted in conspicuous location. Observed a CFM certificate was not posted in plain view of the public. 26”Inspector’s note · SA Metro Health
Food Code 3-603.11(B)(2) — Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Elimi
May 31, 2022 94 3 findings · 3 illness risk factors
Cooked food was not cooled down fast enough
A hot pot of food left to cool slowly sits for hours in the temperature range where bacteria grow. The code requires it be chilled on a clock.
“F. CORRECTED ON SITE. PRODUCT DISCARDED.”Inspector’s note · SA Metro Health
Food Code 3-501.14(A)(1) — Cooling · inspection item 41
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.
“ONE HAND SINK HAD A PLASTIC FOOD CONTAINER IT IT, ONE HAD TWO BOTTLES OF CHEMICALS, AND ONE HAD A TOWEL AND A UTENSIL. CORRECTED ON SITE. ITEMS MOVED.”Inspector’s note · SA Metro Health
Food Code 5-205.11 — Using a Handwashing Sink · inspection item 31
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.
“ICE MAKER (LEFT SIDE) HAD SOME SLIME AROUND CHUTE IN CEILING AREA. CORRECTED ON SITE. ICE REMOVED AND MACHINE WIPED DOWN WITH SANITIZER SOLUTION.”Inspector’s note · SA Metro Health
Food Code 4-602.11(E)(4) — Equipment Food-Contact Surfaces and Utensils · inspection item 39
Jan 12, 2022 97 1 finding · 1 illness risk factor
Cooked food was not cooled down fast enough
A hot pot of food left to cool slowly sits for hours in the temperature range where bacteria grow. The code requires it be chilled on a clock.
“Cooling -- within 2 hours, 135-70°F.”Inspector’s note · SA Metro Health
Food Code 3-501.14(A)(2) — Cooling · inspection item 4
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.