Tony G's Soul Food
915 HACKBERRY ST S, San Antonio, 78210
Area: Southeast / Highland Park
· Metro Health licence 1040487
Solid record · rank 18 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 May 28, 2026 (70 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 — 14 on record
Open any inspection to see what the inspector actually found, in plain English, with the Food Code section it was cited under.
May 28, 2026 90 6 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.
“small pieces of rust inside uncovered container of lemonade inside walk-in cooler. CORRECTIVE ACTIONS: Lemonade voluntarily discarded.”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.
“ripped open bag of croutons in area covered with rodent droppings. CORRECTIVE ACTIONS: Food packages were voluntarily discarded.”Inspector’s note · SA Metro Health
Food Code 6-501.111(A) — Controlling Pests · inspection item 34
Dead pests were not removed
Dead insects and rodents left in place are both a contamination source and a sign the problem is not being worked.
“dead roach at doorway of walk-in cooler.”Inspector’s note · SA Metro Health
Food Code 6-501.112 — Removing Dead or Trapped Birds, Insects, Rodents, and Other 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.
“dust accumulation on fans inside walk-in cooler.”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.
“heavy grease residue on baseboards throughout kitchen. Detailed cleaning required in kitchen.”Inspector’s note · SA Metro Health
Food Code 4-602.13 — Nonfood-Contact Surfaces · 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.
“Shelves inside walk-in cooler are heavily rusted. Ensure that shelves are replaced or sealed to prevent chipping.”Inspector’s note · SA Metro Health
Food Code 4-501.11 — Good Repair and Proper Adjustment · inspection item 39
Dec 16, 2025 97 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.
“Ensure that fish is placed under running water when thawing.”Inspector’s note · SA Metro Health
Food Code 3-501.13(B) — Thawing · inspection item 38
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.
“grease buildup on vent hood.”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.
“chipped plates on service line. Ensure that any damaged utensils are removed from rotation.”Inspector’s note · SA Metro Health
Food Code 4-501.11 — Good Repair and Proper Adjustment · inspection item 39
Sep 3, 2025 94 3 findings · 2 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 items under hot lamp showing internal temperatures below 135F. Items must be reheated to 165F and moved to warmer capable of maintaining 135F or higher. Ensure that thermometer is accessible to staff to monitor temperature.”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
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.
“Commercial food heating lamp was unable to maintain TCS foods at 135F or higher. Items moved to warming rack until repaired.”Inspector’s note · SA Metro Health
Food Code 4-301.11 — Cooling, Heating, and Holding Capacities · inspection item 27
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.
“residue buildup on racks inside walk-in cooler.”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 42
Mar 27, 2025 89 8 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.
“packages of frozen meats thawing in sink at room temperature. Items placed under running water.”Inspector’s note · SA Metro Health
Food Code 3-501.13(B) — Thawing · inspection item 38
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.
“cooked foods on stovetop showing internal temperatures below 135F. CORRECTIVE ACTIONS: Food items to be reheated to 165F and then placed in steam table.”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.
“Ensure that bulk spice containers are labeled with an identifier.”Inspector’s note · SA Metro Health
Food Code 3-302.12 — Food Storage Containers, Identified with Common Name of Food · inspection item 41
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.
“personal beverage container spill over on food prep counter. Ensure that personal beverages are stored in a designated area away from food preparation.”Inspector’s note · SA Metro Health
Food Code 2-401.11 — Eating, Drinking, or Using TOBACCO PRODUCTS · inspection item 35
A hand sink was missing where one is required
If the nearest hand sink is across the kitchen, hands do not get washed between tasks.
“Hand sink access was obstructed by food storage rack and trash can at start of inspection.”Inspector’s note · SA Metro Health
Food Code 5-204.11 — Handwashing Sinks · inspection item 31
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.
“drip under hand sink.”Inspector’s note · SA Metro Health
Food Code 5-205.15(B) — System Maintained in Good Repair · inspection item 46
Equipment was broken or out of adjustment
Torn gaskets, failing seals, doors that do not close. Most cooler temperature failures start here.
“chipped plates on prep line. Ensure that damaged utensils are taken out of rotation.”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.
“water dripping from ceiling behind bar area.”Inspector’s note · SA Metro Health
Food Code 6-501.11 — Repairing · inspection item 45
Nov 5, 2024 94 6 findings · 3 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.
“Ensure that scoops with handles are utilized for dry goods.”Inspector’s note · SA Metro Health
Food Code 3-304.12(B) — 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.
“box of lettuce heads stored on floor inside walk-in cooler.”Inspector’s note · SA Metro Health
Food Code 3-305.11(A)(3) — Food Storage · inspection item 37
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.
“Hot water valve missing from hand sink behind grill. Ensure that hot and cold water are easily accessible to all hand sinks.”Inspector’s note · SA Metro Health
Food Code 5-202.12(A) — Handwashing Sink, Installation · inspection item 31
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.
“dust buildup on vent hood.”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.
“Ensure that cracked or chipped plates and bowls are taken out of rotation for use.”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.
“leak coming from ceiling above bar.”Inspector’s note · SA Metro Health
Food Code 6-501.11 — Repairing · inspection item 45
Jun 26, 2024 90 No violations recorded
✓ Metro Health recorded no violations at this inspection.
Feb 27, 2024 86 No violations recorded
✓ Metro Health recorded no violations at this inspection.
Nov 29, 2023 93 No violations recorded
✓ Metro Health recorded no violations at this inspection.
Sep 16, 2023 88 No violations recorded
✓ Metro Health recorded no violations at this inspection.
May 31, 2023 89 No violations recorded
✓ Metro Health recorded no violations at this inspection.
Jan 3, 2023 96 3 findings · 1 illness risk factor
Unsafe or contaminated food was not discarded
Once food is compromised the only correct action is throwing it out, not reworking it.
“Opened gallon of milk stored in reach-in cooler labeled with an expiration date of 12/21/22. Ensure that all expired foods are properly disposed of.”Inspector’s note · SA Metro Health
Food Code 3-701.11(A) — Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food · inspection item 11
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.
“Ensure that nonfood-contact surfaces are regularly 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
Ventilation hood filters were missing or wrong
Without filters, grease goes straight into the duct and comes back as drips.
“vent hood filter with a heavy accumulation of grease.”Inspector’s note · SA Metro Health
Food Code 4-202.18 — Ventilation Hood Systems, Filters · inspection item 42
Aug 9, 2022 100 No violations recorded
✓ Metro Health recorded no violations at this inspection.
Jan 25, 2022 98 3 findings
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 CFM present at the time of inspection”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31 · inspection item 21
Sep 22, 2021 89 5 findings
A Texas food-handler training requirement was not met
Texas rule 25 TAC §228.33 — food employees must hold accredited food handler training.
“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 that hand washing sink in kitchen area was not providing 100F temperature water. Sink was turned off due to a leak.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.33
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Date marking prepare on site RTE/ TCS food. Observed that cooked foods inside WI Cooler did not have expiration date labeling. Need to provide expiration date labeling for RTE/TCS cooked foods. 29 *”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.105
A Food Code requirement was not met
The inspector's own note below describes what was found.
“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 that women's restroom faucet was at 83F. Need to provide a minimum of 100F temperature. 31 *”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.146
A Food Code requirement was not met
The inspector's own note below describes what was found.
“At least one certified food protection manager must be employed by each establishment, per shift. No certified food manager on duty at time of inspection. Need to post all CFM certificates. 9 *”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.66
A Food Code requirement was not met
The inspector's own note below describes what was found.
Texas rule 25 TAC §228.75
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.