Wing Stop # 428
8603 STATE HWY 151, San Antonio, 78245
Area: Far West Side
· Metro Health licence 6533
Mixed record · rank 54 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
94/100 on May 27, 2026 (71 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 — 11 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 27, 2026 94 4 findings · 2 illness risk factors
A fridge, freezer or hot box had no working thermometer
Without a thermometer nobody can tell that a cooler has drifted warm until food has already been sitting in it for hours.
“F for freezers). Do NOT allow the thermometer to be pushed to the back of the freezer. The inspector HIGHLY RECOMMENDS always having one or two packs of refrigeration thermometers handy in case one breaks or goes missing. Ensure the following:”Inspector’s note · SA Metro Health
Food Code 4-204.112(A) — Temperature Measuring Devices · inspection item 32
No paper towels at a hand sink
Wet hands transfer far more bacteria than dry ones, and staff who cannot dry their hands mostly stop washing them.
“no automatic or manual paper towel dispensers inside of the menâs bathroom. There is an automatic air dryer for the hands, but the staff would still have to touch the cold and hot water handles to turn them off, touch the bathroom door handles, and touch the kitchen door handle to open it.”Inspector’s note · SA Metro Health
Food Code 6-301.12 — Hand Drying Provision · 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.
“dark grey substances on the inside ceiling surface of the ice machine. Observed grease and il accumulation inside of the mechanical portion of the fryers.”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 42
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.
“gaps around plumbing pipes going though the wall below the three-compartment sink. The establishment MUST seal/ caulk the gaps around the pipes. Ensure that all walls, floors, and ceilings are smooth, flat, easily cleanable, non-absorbent, durable, and in good repair.”Inspector’s note · SA Metro Health
Food Code 6-501.11 — Repairing · inspection item 45
Nov 20, 2025 95 2 findings · 1 illness risk factor
No paper towels at a hand sink
Wet hands transfer far more bacteria than dry ones, and staff who cannot dry their hands mostly stop washing them.
“no paper towels in the bathrooms. There was an automatic air dryer for the hands, but the staff would still have to directly open the door handle to open it.”Inspector’s note · SA Metro Health
Food Code 6-301.12 — Hand Drying Provision · 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.
“a leak underneath the Sanitize compartment (right compartment) of the three-compartment sink. Observed another leak underneath the soda dispensing machine (pool of water at the bottom that will contaminate the single-use items).”Inspector’s note · SA Metro Health
Food Code 5-205.15(A) — System Maintained in Good Repair · inspection item 19
Jul 1, 2025 92 6 findings · 2 illness risk factors
Wiping cloths were left out instead of kept in sanitizer
A damp rag on the counter is the most effective bacteria-spreading tool in a kitchen. Between uses it belongs in a bucket of sanitizer at the right strength.
“a red sanitizer bucket stored on the floor behind the front counter. Ensure that sanitizing buckets are stored off the establishment floor to prevent contamination of the sanitizer. (preferably six inches off the kitchen floor). Ensure the following:”Inspector’s note · SA Metro Health
Food Code 3-304.14(E) — Wiping Cloths, Use Limitation · inspection item 36
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 beverages stored above food ingredients used for customers inside of the Walk-In Cooler. Ensure that all employee beverages have a secure lid/ cover and stored below Ready To Eat (RTE) and Time/ Temperature Control for Safety (TCS) beverages on a tray (tray catches liquids if the drink f…”Inspector’s note · SA Metro Health
Food Code 2-401.11 — Eating, Drinking, or Using TOBACCO PRODUCTS · inspection item 35
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 dark grey debris accumulated on a white surface inside of the ice machine. The inspector instructed the staff to use a clean sanitizer towel to remove all substances that start to grow inside of the ice machine.”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.
“discarded food debris such as French fries accumulated in the back left corner below the three-compartment sink. The staff should be sweeping, mopping, and squeegeeing food debris oof the floor near the floor drain so that food debris does NOT accumulate throughout the week.”Inspector’s note · SA Metro Health
Food Code 6-501.12 — Cleaning, Frequency and Restrictions · inspection item 45
A required air gap was missing
The physical air gap above a drain is what stops sewage siphoning back into an ice machine or a sink.
“two black hoses still going into the floor drain below the storage racks. These black hoses MUST be cut and adjusted so that they maintain a one-inch air gap above the floor drain. Ensure that all kitchen plumbing maintains an air gap of at least one inch (1â) above the floor drain.”Inspector’s note · SA Metro Health
Food Code 5-202.13 — Backflow Prevention, Air Gap · inspection item 19
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 underneath the right compartment (Sanitize) of the three-compartment sink. The white PVC plumbing has come loose from the thread and discarded water is spilling onto the kitchen floor.”Inspector’s note · SA Metro Health
Food Code 5-205.15(A) — System Maintained in Good Repair · inspection item 19
Dec 9, 2024 95 4 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.
“CONTAINERS IN WALK IN COOLER WITHOUT LIDS OR COVERS. ENSURE TO COVER ALL FOOD CONTAINERS.EMPLOYEE COVERED ALL CONTAINERS DURING INSPECTION.”Inspector’s note · SA Metro Health
Food Code 3-302.11(A)(4) — Packaged and Unpackaged Food - Separation, Packaging, and Segregation · inspection item 37
A required air gap was missing
The physical air gap above a drain is what stops sewage siphoning back into an ice machine or a sink.
“two hoses, from the soda machine (perhaps from the dump well), either went into the floor drain or was touching the floor/ grating. The two hoses MUST either be cut or raised so that they maintain one inch of air above the kitchen floor.”Inspector’s note · SA Metro Health
Food Code 5-202.13 — Backflow Prevention, Air Gap · inspection item 19
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.
“that the Food License that was posted was expired (expired on 09/30/2024) and there were no Certified Food Manager certifications posted on the walls for the customers to view.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31 · inspection item 47
A permit-holder responsibility was not met
Covers the obligations that come with holding the permit — posting it, allowing access, reporting changes, correcting findings.
“Certified Food Manger (CFM) Certificate posted in conspicuous location.”Inspector’s note · SA Metro Health
Food Code 8-304.11(A) — Responsibilities of the Permit Holder
Aug 1, 2024 95 4 findings
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 Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
The water supply could not meet peak demand
If hot water runs out during service, handwashing and dishwashing both stop working.
“The light intensity shall be at least 108 lux (10 foot candles). Ensure the light in the walk in cooler is replaced. 23”Inspector’s note · SA Metro Health
Food Code 5-103.11(B) — Capacity
Lighting was too dim
Nobody cleans what they cannot see, and inspectors cannot verify what they cannot see either.
“Certified Food Manger (CFM) Certificate posted in conspicious location. 43”Inspector’s note · SA Metro Health
Food Code 6-303.11(A) — Intensity
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. Ensure all non-food contact surfaces are clean to sight and touch. 47”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31
Dec 22, 2023 94 6 findings · 1 illness risk factor
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.
“Standards of identity. Ensure all food items are properly labeled.”Inspector’s note · SA Metro Health
Food Code 3-302.12 — Food Storage Containers, Identified with Common Name of Food
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 storage containers, identified with common name of food.. 42”Inspector’s note · SA Metro Health
Food Code 4-601.11(C) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
The exhaust hood or ventilation was not cleaned
Grease-loaded hoods drip back down onto the cook line and are a serious fire risk on top of the food-safety one.
“Ensure the vents are clean to sight and touch.”Inspector’s note · SA Metro Health
Food Code 6-501.14(A) — Cleaning Ventilation Systems, Nuisance and Discharge Prohibition · inspection item 43
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.
“Food handler certifications were unable to be procured at the time of the inspection. ENSURE ALL EMPLOYEES HANDLING/PREPARING FOODS ARE FOOD HANDLER CERTIFIED.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31 · inspection item 22
A permit-holder responsibility was not met
Covers the obligations that come with holding the permit — posting it, allowing access, reporting changes, correcting findings.
“Notification of the most recent inspection report is available upon request.”Inspector’s note · SA Metro Health
Food Code 8-304.11(A) — Responsibilities of the Permit Holder
Food did not meet its standard of identity
What is on the menu has to be what is in the container.
“Food Handler Training criteria. Sec. 13-119. - Food handler certification required. (a) Food handler certification is required of all employees of a food establishment regardless of their position unless exempted under section 13-121.”Inspector’s note · SA Metro Health
Food Code 3-601.11 — Standards of Identity
Aug 30, 2023 98 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.
“Food handler certifications were unable to be procured at the time of the inspection. ENSURE ALL EMPLOYEES HANDLING/PREPARING FOODS ARE FOOD HANDLER CERTIFIED.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31 · inspection item 22
Apr 11, 2023 87 8 findings · 1 illness risk factor
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.
“chicken stored at 51F next to the grill. Ensure the chicken is kept at 41F or below at all times. Chicken was discarded.”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
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.
“multiple gnats in the back near the mop sink. Ensure routine professional pest control is implemented to eliminate the gnats.”Inspector’s note · SA Metro Health
Food Code 6-501.111(B) — Controlling Pests · inspection item 34
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.
“window cleaner and dish detergent stored next to food items in separate areas of the establishment. Ensure chemicals are stored properly away from food at all times.”Inspector’s note · SA Metro Health
Food Code 7-201.11 — Separation · inspection item 18
Staff personal medications or care products were stored unsafely
Personal items stored among food or chemicals are a contamination and mix-up risk.
“multiple employee items stored next to consumer items and food items throughout the establishment. Ensure all employee items are stored in a designated employee area at all times.”Inspector’s note · SA Metro Health
Food Code 7-209.11 — Storage · inspection item 45
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.
“mold like build up in the soda fountain nozzles and ice dispenser. Ensure all food contact surfaces are clean to sight and touch.”Inspector’s note · SA Metro Health
Food Code 4-601.11(A) — Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils · inspection item 10
The exhaust hood or ventilation was not cleaned
Grease-loaded hoods drip back down onto the cook line and are a serious fire risk on top of the food-safety one.
“Ensure that the vents are cleaned.”Inspector’s note · SA Metro Health
Food Code 6-501.14(A) — Cleaning Ventilation Systems, Nuisance and Discharge Prohibition · inspection item 43
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.
“Notification of the most recent inspection report is available upon request.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.31
A permit-holder responsibility was not met
Covers the obligations that come with holding the permit — posting it, allowing access, reporting changes, correcting findings.
“Ensure the detailed required inspection report is posted. Ensure the CFM is registered with the city and posted.”Inspector’s note · SA Metro Health
Food Code 8-304.11(K) — Responsibilities of the Permit Holder · inspection item 47
Oct 31, 2022 95 4 findings
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 the cabinets below the soda machine are kept free of debris.”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 exhaust hood or ventilation was not cleaned
Grease-loaded hoods drip back down onto the cook line and are a serious fire risk on top of the food-safety one.
“Ensure that the vents are cleaned.”Inspector’s note · SA Metro Health
Food Code 6-501.14(A) — Cleaning Ventilation Systems, Nuisance and Discharge Prohibition · inspection item 43
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.
“Ensure that the lock for the back door is in good repair and does not allow any light to enter the establishment.”Inspector’s note · SA Metro Health
Food Code 6-501.11 — Repairing · inspection item 45
A Food Code requirement was not met
The inspector's own note below describes what was found.
“rusty like shelves in the cold hold unit.”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.223 · inspection item 32
Jun 14, 2022 92 5 findings · 3 illness risk factors
Partly-cooked meat was handled outside the approved procedure
Par-cooking chicken and finishing it later is allowed, but only under a written procedure — otherwise the meat spends time at exactly the wrong temperature.
Food Code 3-401.14(C) — Non-Continuous Cooking of Raw Animal Foods
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.
“Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 39”Inspector’s note · SA Metro Health
Food Code 3-304.12(A) — In-Use Utensils, Between-Use Storage
The wash water was not hot enough
Below the required temperature, the detergent does not lift grease, so the sanitizer lands on a dirty surface and does nothing.
“Cold Hold (41°F/45°F or below)--non-continuous cooking. Observed raw chicken and prepped raw potatoes sitting in ice bath without proper ice level to maintain temperature. 33 .”Inspector’s note · SA Metro Health
Food Code 4-501.19 — Manual Warewashing Equipment, Wash Solution Temperature
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.
“A plumbing system shall be maintained in good repair. Observed leak behind soda cartridges, ensure leak is repaired 42”Inspector’s note · SA Metro Health
Food Code 4-602.13 — Nonfood-Contact Surfaces
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.
“Manual ware washing equipment, wash solution temperature. At time of inspection hot water at 3 compartment sink failed to reach the required minimum temperature of 110 degrees Fahrenheit 46”Inspector’s note · SA Metro Health
Food Code 5-205.15(B) — System Maintained in Good Repair
Oct 18, 2021 96 2 findings
A Food Code requirement was not met
The inspector's own note below describes what was found.
“Eating food, chewing gum, drinking beverages, or using tobacco. Observed employee beverages in reach in cooler. Ensure employee beverages are stored in designated area away from consumer products. 10 *”Inspector’s note · SA Metro Health
Texas rule 25 TAC §228.113
A Food Code requirement was not met
The inspector's own note below describes what was found.
Texas rule 25 TAC §228.42
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.