The Jerk Shack
10234 STATE HWY 151, San Antonio, 78251
Area: Far West Side
· Metro Health licence 1389049
Strong record · rank 7 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
90/100 on Jun 26, 2026 (41 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 26, 2026 90 6 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.
“Oxtails prepared last night not cooled to 41F.”Inspector’s note · SA Metro Health
Food Code 3-501.14(A)(2) — Cooling · inspection item 1
Employee hands or arms were not clean
Hands are the main vehicle that moves bacteria from raw product to the food you are served.
“Ensure employees are washing their hands prior to donning on gloves, when switching tasks, etc.”Inspector’s note · SA Metro Health
Food Code 2-301.11 — Clean Condition · inspection item 14
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.
“Clean Condition--hands and arms.”Inspector’s note · SA Metro Health
Food Code 2-301.14 — When to Wash
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.
“Continue to deep clean facility especially behind and below all equipment.”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.
“Repair hand sink faucet.”Inspector’s note · SA Metro Health
Food Code 5-205.15(B) — System Maintained in Good Repair · inspection item 46
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.
“Renew expired Food Handler Certificates for employees handling/preparing foods. Ensure new employees are certified within 30 days of hire. Copies of certificate to be on site.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31 · inspection item 22
Nov 20, 2025 91 5 findings · 2 illness risk factors
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.
“Ensure all foods are discarded after 7th day holding period. ---> Sauces and caesar dressing made 11/12 not discarded.”Inspector’s note · SA Metro Health
Food Code 3-101.11 — Safe, Unadulterated, and Honestly Presented · inspection item 7
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.
“Chicken stored in buckets prepared on the floor.”Inspector’s note · SA Metro Health
Food Code 3-302.11(A)(1) — Packaged and Unpackaged Food - Separation, Packaging, and Segregation · inspection item 9
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.
“gnats behind equipment and in drains by dishwashing area.”Inspector’s note · SA Metro Health
Food Code 6-501.111(D) — 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.
“Nonfood contact surfaces of all equipment are to be cleaned.”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.
“Deep cleaning needed for entire establishment.”Inspector’s note · SA Metro Health
Food Code 6-501.12 — Cleaning, Frequency and Restrictions · inspection item 45
Apr 17, 2025 91 11 findings · 6 illness risk factors
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.
“In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not time/temperature controlled for safety with their handles above the top of the food within containers or equipment that can be closed…”Inspector’s note · SA Metro Health
Food Code 3-304.12(A) — 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 food in walk-in cooler stored directly on the floor. Boxes of chicken stored on wet floor in kitchen area. Corrective Actions: Food must be stored at least 6 inches above the floor and in a clean, dry location.”Inspector’s note · SA Metro Health
Food Code 3-305.11(A)(3) — Food Storage · inspection item 37
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.
“Dishes are to be air dried prior to storage.”Inspector’s note · SA Metro Health
Food Code 4-903.11(B)(1) — Equipment, Utensils, Linens, and Single-Service and Single-Use Articles · inspection item 39
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.
“Male employee preparing chicken chewing gum.”Inspector’s note · SA Metro Health
Food Code 2-401.11 — Eating, Drinking, or Using TOBACCO PRODUCTS · inspection item 35
No test strips for checking sanitizer strength
Sanitizer strength is invisible. Without strips, staff are guessing every single time.
“Chlorine test strips needed.”Inspector’s note · SA Metro Health
Food Code 4-302.14 — Sanitizing Solutions, Testing Devices · inspection item 29
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.
“Interior of ice machine door to be cleaned to sight and touch.”Inspector’s note · SA Metro Health
Food Code 4-602.11(E)(4) — Equipment Food-Contact Surfaces and Utensils · inspection item 39
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.
“Detailed cleaning needed for fixtures and floor. Pipe below hand sink must be free of buildup. Drains are to be cleaned. Water on floor must be removed. All trash, food debris must be removed from floor and below all equipment.”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.
“Leaking faucet at hand sink must be repaired. Cold water must also be available.”Inspector’s note · SA Metro Health
Food Code 5-205.15(B) — System Maintained in Good Repair · inspection item 46
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.
“It is recommended for the establishment to have another employee with supervisory authority to obtain Food Protection Manager Certification to cover for shift changes. Food Manager must be present at establishment during all hours of operation.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31 · inspection item 21
Nov 15, 2024 90 4 findings · 2 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.
“several pans of Ox tail with temperatures above 41F. Corrective Actions: Utilize thermometers to ensure food is cooled to 41F or below after 6 hours.”Inspector’s note · SA Metro Health
Food Code 3-501.14(A)(2) — Cooling · inspection item 1
No test strips for checking sanitizer strength
Sanitizer strength is invisible. Without strips, staff are guessing every single time.
“Purchase new test strips.”Inspector’s note · SA Metro Health
Food Code 4-302.14 — Sanitizing Solutions, Testing Devices · inspection item 29
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.
“Do not store chemicals above food, food prep, and equipment/utensils. Store sanitizer buckets at least 6 inches above the floor.”Inspector’s note · SA Metro Health
Food Code 7-201.11 — Separation · inspection item 18
Operating without a valid permit, or a permit condition was unmet
The permit is the legal basis for being open at all.
“You have until 12/05/24 to purchase your permit.”Inspector’s note · SA Metro Health
Food Code 8-301.11 — Prerequisite for Operation · inspection item 30
Jul 23, 2024 92 6 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 at a ambient temp of 50F. Correction: All cold hold units must be able to maintain a temp of 41F or lower”Inspector’s note · SA Metro Health
Food Code 4-301.11 — Cooling, Heating, and Holding Capacities · inspection item 27
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.
“cole slaw made 2 days ago with no date label as well as other food items with no use by date present on items. Correction: Ensure that all food is date labled that is being held longer then 24 hours and has 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 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.
“multiple food containers being stored on the ground. Correction: Ensure that all food is stored at least 6 inches off the ground”Inspector’s note · SA Metro Health
Food Code 3-305.11(A)(3) — Food Storage · inspection item 37
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.
“pans not inverted to allow proper air drying. Correction: Ensure that all utensils are stored in a way air drying can take place”Inspector’s note · SA Metro Health
Food Code 4-903.11(B)(1) — Equipment, Utensils, Linens, and Single-Service and Single-Use Articles · inspection item 39
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.
“employee drink being stored above customer food items. Correction: Ensure that employee drinks/food are stored away and not above customer food”Inspector’s note · SA Metro Health
Food Code 2-401.11 — Eating, Drinking, or Using TOBACCO PRODUCTS · inspection item 35
A non-food surface was made of unsuitable material
Bare wood, rusting metal and raw plywood absorb moisture and cannot be cleaned.
“food debris on floor of walk in cooler as well as in freezer and other cold hold units. Correction: Ensure to clean up all food debris from non food contact surfaces”Inspector’s note · SA Metro Health
Food Code 4-101.19 — Nonfood-Contact Surfaces · inspection item 42
Jan 2, 2024 91 5 findings · 3 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.
“Rice and Beans at a temperature of 110F. Correction: Ensure that all hot holds are at 135F”Inspector’s note · SA Metro Health
Food Code 3-501.16(A)(1) — Time/Temperature Control for Safety Food, Hot and Cold Holding · inspection item 3
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 containers with no name or labeling in small refrigeration unit where they keep sauces. Correction: Ensure that all food is labeled with common food name”Inspector’s note · SA Metro Health
Food Code 3-302.12 — Food Storage Containers, Identified with Common Name of Food · inspection item 41
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.
“food in containers and white bins being stored on floor in walk in refrigerator. Correction: Ensure all food is stored at least 6 inches off the ground. Use milk crates or other material to store food”Inspector’s note · SA Metro Health
Food Code 3-305.11(A)(3) — Food Storage · inspection item 37
Equipment was in poor repair or not maintained
Broken equipment cannot hold temperature or be cleaned.
“PPM. Correction: Ensure that employees test ware washing to make sure PPM is at least 50 and no more than 100 PPM”Inspector’s note · SA Metro Health
Food Code 4-501.116 — Warewashing Equipment, Determining Chemical Sanitizer Concentration · inspection item 25
Operating without a valid permit, or a permit condition was unmet
The permit is the legal basis for being open at all.
“unpaid permit. Correction: Establisment has 10 days to pay for food permit and inspector will recheck.”Inspector’s note · SA Metro Health
Food Code 8-301.11 — Prerequisite for Operation · inspection item 30
Jan 13, 2023 97 1 finding
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.
“According to Chapter 13, Food Manager certificates must be registered with the City of San Antonio. Please register Food Manager certificate at 1901 S. Alamo. 22”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31 · inspection item 47
Jul 5, 2022 78 No violations recorded
✓ Metro Health recorded no violations at this inspection.
Mar 22, 2022 95 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.