Al Kabob Grill & Cafe

11357 HARRY HINES BLVD, Dallas, TX 75220 · Dallas County

275cited violations

81serious tier

22inspections

Historical record. Historical: the City of Dallas published this dataset from October 2016 to February 2024 and then ended it (dataset ended 2024). Later inspections are not in it. Points follow the Texas inspection form: Priority items 3 points (shown as serious), Priority Foundation 2, Core 1.

Establishment

Type: Food establishment
Inspected by: City of Dallas Code Compliance (2016–2024 dataset)
Official record: City of Dallas Code Compliance (2016–2024 dataset) inspection reports

Other public records for this business

Year by year

Year	Inspections	Violations	Serious
2023	2	18	4
2022	1	8	1
2021	1	17	6
2020	3	36	8
2019	3	41	9
2018	7	101	34
2017	5	54	19

Inspections

Nov 30, 2023 Routine Score 88
- Serious Priority (3 points)
  Gloves single use
- Not serious Core (1 points)
  Unnecessary articles prohibited
- Not serious Core (1 points)
  Food protected from cross contamination by storing the food in packages, covered containers, or
- Not serious Core (1 points)
  Maintaining refuse areas and enclosures
- Not serious Core (1 points)
  Floors/walls/ceiling/nonfood dirty
- Not serious Core (1 points)
  Outer door: solid,selfclosing,tightfitting
- Not serious Core (1 points)
  Conditions of Permit-in use of food equipment
- Not serious Priority Foundation (2 points)
  Food Label- manufacture/packer/distrubtor name
- Not serious Core (1 points)
  Store equipment & utensils - avoid contamination
Mar 21, 2023 Routine Score 83
- Not serious Core (1 points)
  Floors/walls/ceiling/nonfood dirty
  
  REMOVE TRASH FROM OUTSIDE AREA.
- Not serious Priority Foundation (2 points)
  Handwashing lavatory - used for other purpose
  
  DO NOT STORE ANY ITEMS IN HAND SINKS.
- Serious Priority (3 points)
  Time as PHC: within 4 hours provide written procedures methods of compliance public health contr
  
  PROVIDE TIME LABEL AND PROCEDURE FOR FOOD USING TIME AS PUBLIC HEALTH CONTROL.
- Serious Priority (3 points)
  Hands wash procedures-without soap
  
  EMPLOYEE MUST WASH THEIR HANDS WITH SOAP FOR 20 SECONDS BETWEEN TASK.
- Not serious Core (1 points)
  Utensils, single serve items 6 inches off - floor
- Not serious Core (1 points)
  Food protected from cross contamination by storing the food in packages, covered containers, or
  
  COVER ALL FOOD PRODUCTS FROM WALK IN COOLER.
- Serious Priority (3 points)
  Sanitization after Cleaning
  
  OBSERVED EMPLOYEE WASHING FOOD EQUIPMENT WITH DETERGENT ONLY. PLEASE MAKE SURE YOUR EMPLOYEE IS SANITIZING ALL EQUIPMENT WITH SANITIZER AT ALL TIMES.
- Not serious Core (1 points)
  Health permit posted
- Not serious Priority Foundation (2 points)
  Food Label- manufacture/packer/distrubtor name
  
  ALL PACKAGED FOOD
Jan 24, 2022 Routine Score 88
- Not serious Core (1 points)
  Handwashing signage
  
  Employee Hand Washing Sign
- Not serious Core (1 points)
  Receptacles tight fitting lids, doors, or covers
  
  Clean outside garbage area
- Not serious Core (1 points)
  Reuse of single service articles
  
  Reuse of foil pans
- Not serious Core (1 points)
  Eating food, chewing gum, drinking beverages, or using tobacco
  
  Personal drinks away from kitchen prep area
- Serious Priority (3 points)
  Food protected cross contamination arrange each type food in equipment so cross is prevented
  
  Raw meat above RTE foods
- Not serious Core (1 points)
  Premises shall be maintained in good repair
  
  Remove sheet rock over mop sink
- Not serious Priority Foundation (2 points)
  Food packaged in a establishment, shall be labeled as specified in law
  
  Label food items for sale
- Not serious Priority Foundation (2 points)
  Rinsing procedures - 3 compartment sink
  
  Proper use of 3 compartment sink with wash, rinse, and sanitize
May 27, 2021 Routine Score 68
- Not serious Core (1 points)
  Light 20 foot : Reach-in cooler
- Not serious Priority Foundation (2 points)
  No soap at handsink
- Not serious Core (1 points)
  Hair Restraints effective
- Not serious Core (1 points)
  Conditions of Permit-in use of food equipment
  
  POST A SIGN " A MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST."
- Serious Priority (3 points)
  Sanitization after Cleaning
  
  EMPLOYEE WASHED EQUIPMENT WITH DETERGENT ONLY, MUST SANITIZER.
- Not serious Priority Foundation (2 points)
  Date marking > 24 hrs,on site,temp 41F
  
  DATE ALL FOOD PRODUCTS WITH US BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.
- Serious Priority (3 points)
  Grease Trap Tickets
- Serious Priority (3 points)
  Hands wash procedures-without soap
  
  EMPLOYEES MUST THEIR HANDS WITH SOAP AND WARM WATER WHEN REQUIRED BY LAW AT ALL TIMES. FOR EXAMPLE AFTER RETURNING FROM OUTSIDE.
- Not serious Priority Foundation (2 points)
  Food Label- manufacture/packer/distrubtor name
  
  PRODUCTS FROM CUSTOMER SELF SERVE COOLER.
- Not serious Core (1 points)
  Utensils, single serve items 6 inches off - floor
  
  STORE ALL TO CONTAINERS OFF THE FLOOR.
- Not serious Core (1 points)
  Floor, wall, ceiling - Exposed material
  
  CLOSE ALL OPENING FROM WALLS AND CEILING AREA.
- Not serious Core (1 points)
  Outer door: solid,selfclosing,tightfitting
  
  PHYSICAL SEPARATE KITCHEN AND AREA BEING REMODEL WITH APPROVED MATERIAL/ PANEL. SEAL BOTTOM OF BACK DOOR WITH WEATHER STRIPS
- Not serious Core (1 points)
  Floors/walls/ceiling/nonfood dirty
  
  CLEAN ALL HANDLES OF COOLERS, SINKS AND FLOOR. CLEAN VENT HOOD AND CEILING. WALL BEHIND DEEP FRYEER
- Not serious Core (1 points)
  Storing the food at least 15 cm (6 inches) above the floor
- Serious Priority (3 points)
  Cooling -- total 6 hours, 135-41øF
  
  COOL ALL FOOD PRODUCTS TO 41 'F WITHIN 6 HOURS, OBSERVED RICE AT 56'F AND PERSON IN CHARGE STATED IT WAS COOKED AND PLACED IN COOLER LAST NIGHT. PERSON IN CHARGE DISCARDED PRODUCTS WITHOUT MY REQUEST.
- Serious Priority (3 points)
  One Inch Air Gap
  
  KEEP ALL COMPARTMENT SINK DRAIN PIPE ONE INCH ABOVE THE FLOOR DRAIN.
- Serious Priority (3 points)
  Food protected cross contamination arrange each type food in equipment so cross is prevented
  
  STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY
Nov 16, 2020 Follow-up Score 86
- Serious Priority (3 points)
  Cold Hold (41øF/45øF or below)
  
  PORK 49'F, CHICKEN 47'F FROM SANDWICH UNIT.
- Not serious Core (1 points)
  Outer door: solid,selfclosing,tightfitting
  
  SEAL BOTTOM OF BACK DOOR AND DOOR OF STORAGE AREA.
- Not serious Core (1 points)
  Light - 50 foot : Food and utensils area
- Not serious Core (1 points)
  Unnecessary articles prohibited
  
  REMOVE ALL ITEMS AND OLD EQUIPMENT FROM OUTSIDE.
- Not serious Priority Foundation (2 points)
  Date marking > 24 hrs,on site,temp 41F
  
  DATE ALL FOOD WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
- Not serious Priority Foundation (2 points)
  Food Labeling- with common name of the food
  
  CUSTOMER SELF SERVE COOLER
- Not serious Core (1 points)
  Storing the food at least 15 cm (6 inches) above the floor
  
  MOVE IT INDOOR AS SOON AS IT IS DELIVERED.
- Not serious Core (1 points)
  Floors/walls/ceiling/nonfood dirty
  
  ALSO BACK AREA.
- Not serious Core (1 points)
  Utensils, single serve items 6 inches off - floor
- Not serious Core (1 points)
  OTHER VIOLATIONS
  
  Heimlich maneuver sign SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.
Oct 21, 2020 Routine Score 72
- Not serious Priority Foundation (2 points)
  RFSM - Not On Site
  
  NONE ON SITE.
- Serious Priority (3 points)
  Hands wash procedures-without soap
  
  EMPLOYEE MUST WASHES THEIR HANDS WITH SOAP IN HAND SINK FOR 20 SECONDS. OBSERVED EMPLOYEE WASHED HANDS WITHOUT SOAP.
- Not serious Core (1 points)
  Cloths in-use for wiping between uses stored
- Serious Priority (3 points)
  Use toxics according to additional condition
  
  MAINTAIN WIPING CLOTHS SANITIZER AT (CHLORINE) 100 PPM. TESTED AT 200 PLUS PPM.
- Serious Priority (3 points)
  Cooling -- total 6 hours, 135-41øF
  
  ------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY ------------------------------------------------------------------------------------------------------------------------------- QUANTITY DESCRIPTION OF PRODUCTS WEIGHT 1 GOAT 60'F APPROX. 10 LBS REASON PRODUCT WAS DESTROYED: OBSERVED PRODUCTS AT 60'F AND PERSON IN CHARGE STATED IT WAS COOKED LAST NIGHT, AND BEEN STORED IN COOLER SINCE LAST NIGHT. DISPOSITION: PERSON IN CHARGE DISCARD PRODUCTS ON SITE. As person in charge of this establishment, I have this day voluntarily destroyed the above described products found in my possession, which are unfit for human consumption, misbranded or otherwise unlawful This is to certify that on the above date, as person in charge of this establishment, I have witnessed the destruction of products unfit for human consumption, misbranded or otherwise unlawful ----------------------------------------------------------------------------------------------------------------------------------- ---------------------------------------------------------------------------------------------------------
- Not serious Core (1 points)
  Outer openings:closed,tight-fitting windows
  
  KEEP DOOR OF STORAGE AREA SELF CLOSE AND IN GOOD WORKING ORDER AT ALL TIMES.
- Serious Priority (3 points)
  Sanitization after Cleaning
  
  OBSERVED EMPLOYEE WASHING EQUIPMENT WITHOUT SANITIZER.
- Not serious Core (1 points)
  Premises shall be maintained in good repair
  
  REPLACE MISSING FAUCET HANDLES FROM MOP SINK.
- Not serious Core (1 points)
  Floors/walls/ceiling/nonfood dirty
  
  ALSO CLEAN SHELVES OF RUST, WALLS AND FLOOR OF DUST / WATER. KEEP DUMPSTER AREAS CLEAN
- Not serious Core (1 points)
  Receptacles tight fitting lids, doors, or covers
- Not serious Priority Foundation (2 points)
  Handwashing lavatory - used for other purpose
  
  DO NOT KEEP ANY ITEMS IN HAND SINK.
- Serious Priority (3 points)
  Discard PHF is exceeds time/temp combinations
  
  REMOVE ALL EXPIRED FOOD PRODUCTS AT ONCE, OBSERVED PRODUCTS DATED 10-13. DO NOT KEEP TCS FOOD PRODUCTS FOR MORE THAN 7 DAYS.
- Not serious Core (1 points)
  OTHER VIOLATIONS
  
  ALL EMPLOYEES MUST KEEP THEIR MONTH AND NOSE COVERED AT ALL TIMES
- Serious Priority (3 points)
  One Inch Air Gap
  
  KEEP DRAIN PIPES ONE INCH ABOVE THE THREE COMPARTMENT SINK.
Apr 27, 2020 Routine Score 82
- Not serious Core (1 points)
  Floors/walls/ceiling/nonfood dirty
- Not serious Core (1 points)
  First Aid
- Not serious Core (1 points)
  Eating food, chewing gum, drinking beverages, or using tobacco
  
  TEA ON PREP TABL2
- Not serious Priority Foundation (2 points)
  A establishment shall have written procedures for employees to follow when responding to vomitin
- Not serious Core (1 points)
  Food protected from cross contamination by storing the food in packages, covered containers, or
  
  COVER ALL FOOD IN FREEZER
- Not serious Priority Foundation (2 points)
  Food Label- manufacture/packer/distrubtor name
  
  PACKAGED TO GO CONTAINERS
- Not serious Priority Foundation (2 points)
  Rinsing procedures - 3 compartment sink
  
  WITHOUT RINSE
- Not serious Priority Foundation (2 points)
  Date marking > 24 hrs,on site,temp 41F
  
  DATE ALL FOOD WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS
- Not serious Core (1 points)
  Outer door: solid,selfclosing,tightfitting
  
  SEAL BOTTOM OF BACK DOOR WITH GOOD CONDITION WEATHER STRIP
- Serious Priority (3 points)
  When to wash hands
  
  EMPLOYEE MUST WASH HANDS BETWEEN TASK
- Not serious Core (1 points)
  Conditions of Permit-in use of food equipment
  
  POST SIGN " A copy of the most recent establishment inspection report is available upon request"
- Not serious Core (1 points)
  Cloths in-use for wiping between uses stored
Nov 13, 2019 Follow-up Score 80
- Not serious Core (1 points)
  Food storage containers, identified with common name of food.
  
  Provide labels for food storage containers.
- Not serious Core (1 points)
  Light bulbs, light shields provided
  
  Replace broken light shield above prep table.
- Not serious Core (1 points)
  Eating food, chewing gum, drinking beverages, or using tobacco
  
  Observed personal drink cup on prep table(coffee).
- Not serious Core (1 points)
  Dirty nonfood contact surfaces
  
  Clean coolers inside, gaskets, shelves. Clean shelves above prep sink.
- Not serious Priority Foundation (2 points)
  Date marking > 24 hrs,on site,temp 41F
  
  Clearly date mark TCS foods.
- Not serious Core (1 points)
  Cloths in-use for wiping between uses stored
  
  Observed wet wiping cloths sitting on tables. Wet cloth under cutting board. Dirty wet cloth.
- Serious Priority (3 points)
  Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
  
  Raw chicken stored above grilled beef and ready to eat foods. Raw eggs above ketchup containers.
- Serious Priority (3 points)
  One Inch Air Gap
  
  Provide 1" air gap under 3-compartment sink.
- Not serious Priority Foundation (2 points)
  Maintain in Good Repair
  
  Broken cooler gaskets. Broken food storage containers and lids.
- Serious Priority (3 points)
  Sanitization after Cleaning
  
  Sanitation is required after cleaning(utensils, cutting boards). Bleach @ 0ppm.
- Not serious Core (1 points)
  Reuse of single service articles
  
  Do not reuse single use articles.
- Not serious Core (1 points)
  Conditions of Permit-in use of food equipment
  
  Sign about inspection report.
Oct 29, 2019 Routine Score 66
- Serious Priority (3 points)
  Food products not maintained at 135øF or above
  
  beef 86F, chicken 87F, pork 112F, onion balls 84F
- Serious Priority (3 points)
  Cold Hold (41øF/45øF or below)
  
  shredded goat meat 56F
- Serious Priority (3 points)
  Cooling -- total 6 hours, 135-41øF
  
  Provide a cooling log time stamp.
- Serious Priority (3 points)
  Clean Sight and Touch
  
  Clean inside coolers and equipment storage shelves.
- Not serious Core (1 points)
  Outer door: solid,selfclosing,tightfitting
  
  back door
- Not serious Core (1 points)
  Eating food, chewing gum, drinking beverages, or using tobacco
  
  Employee beverage on prep table.
- Not serious Core (1 points)
  Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
- Not serious Core (1 points)
  Storing the food where it is not exposed to splash, dust, or other contamination
  
  Provide splash guard at handwash sink on cooking line.
- Not serious Core (1 points)
  Keep utensils handles upright or protected
- Not serious Core (1 points)
  Floors/walls/ceiling/nonfood dirty
  
  Clean walls throughout. Clean floor under equipment.
- Not serious Core (1 points)
  Light - 50 foot : Food and utensils area
  
  vent hood
- Not serious Priority Foundation (2 points)
  Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI
- Not serious Priority Foundation (2 points)
  Handlers-Certificate Not On Site
- Not serious Priority Foundation (2 points)
  Cooling method, criteria - smaller portions
- Not serious Priority Foundation (2 points)
  Date marking > 24 hrs,on site,temp 41F
- Not serious Priority Foundation (2 points)
  Cold/hot hold unit thermometer easily viewable
- Not serious Priority Foundation (2 points)
  Approved Food Contact Equip.
  
  Replace residential freezer with a commercial unit. Remove tape/plastic cover from RIC. Remove or treat wood shelve over prep table.
- Not serious Core (1 points)
  Refuse/recyclables to be stored in proper contain.
  
  Clean area around dumpster.
- Not serious Core (1 points)
  Premises shall be maintained in good repair
  
  Patch small holes in wall throughout. Seal prep area handwash sink to wall.
- Not serious Core (1 points)
  Food storage containers, identified with common name of food.
Apr 2, 2019 Routine Score 87
- Not serious Core (1 points)
  Outer openings:closed,tight-fitting windows
  
  Store room
- Not serious Core (1 points)
  Floors/walls/ceiling/nonfood dirty
  
  Walls in need of removing gross food and mold The red floors tile has turned black under the equipment due to lack of cleaning Ceiling in need of ceiling
- Serious Priority (3 points)
  Food protected cross contamination arrange each type food in equipment so cross is prevented
  
  1st. Raw chicken prepared in the mop sink 2nd. Cooked rice drained in the mop sink 3rd. Preparing rice for cooking in the mop sink
- Not serious Core (1 points)
  Food prep/utensil wash/mop sink not for hand wash
- Not serious Core (1 points)
  Storing the food at least 15 cm (6 inches) above the floor
  
  Kitchen and store room
- Serious Priority (3 points)
  Sewage disposal thru public sewage plant
  
  All mop water needs to into the mop sink The mop sink is not for food preparation
- Not serious Core (1 points)
  Exterior surfaces of buildings
  
  Have your trash in the dumper instead of on the ground behind the dumpster
- Not serious Core (1 points)
  Light - 50 foot : Food and utensils area
- Not serious Core (1 points)
  Reuse of single service articles
Nov 16, 2018 Routine Score 85
- Serious Priority (3 points)
  Food safe, good condition, unadulterated, and honestly presented
  
  Rim dented canned goods
- Not serious Core (1 points)
  Outer door: solid,selfclosing,tightfitting
  
  Store room door
- Not serious Core (1 points)
  Nonfood-contact surfaces material
  
  Wet cloth used under the cutting board
- Not serious Core (1 points)
  Reuse of single service articles
- Not serious Core (1 points)
  Storing the food at least 15 cm (6 inches) above the floor
- Serious Priority (3 points)
  Cold Hold (41øF/45øF or below)
  
  Gyro's sauce held at 44.5 degrees
- Serious Priority (3 points)
  Food products not maintained at 135øF or above
  
  Coked lamb 107.6 and 127.1 hot hold
- Not serious Core (1 points)
  Attachments to walls and ceilings shall be easily cleanable
- Not serious Core (1 points)
  Hair Restraints effective
Nov 6, 2018 Routine Score 69
- Serious Priority (3 points)
  When to wash hands before donning new gloves
- Not serious Core (1 points)
  Eating food, chewing gum, drinking beverages, or using tobacco
  
  Observed the RFSM eating bare handed in the kitchen
- Serious Priority (3 points)
  Food products not maintained at 135øF or above
  
  Cooked rice held at 104.1 degrees in a pot store on the kitchen floor without a heat source Cooked meat held at 93.7 in a disposable pan on a shelf without a heat source Meat and rice held at 77.2 meat in a bus tub under the counter without a heat source
- Not serious Priority Foundation (2 points)
  Date marking > 24 hrs,on site,temp 41F
- Serious Priority (3 points)
  Food protected cross contamination arrange each type food in equipment so cross is prevented
  
  Raw shell eggs stored over ready to eat foods Draining rice in the set of sinks used for dishwashing
- Not serious Priority Foundation (2 points)
  Equipment and Utensils Durability and Strength
  
  Single service cups used as scoops
- Not serious Core (1 points)
  Light - 50 foot : Food and utensils area
- Serious Priority (3 points)
  Cold Hold (41øF/45øF or below)
  
  Sour cream held at 48.9 degrees on the top of the Point of Usage refrigerator
- Not serious Core (1 points)
  Storing the food at least 15 cm (6 inches) above the floor
  
  In the kitchen and the utility lead too shed in the back
- Not serious Core (1 points)
  Utensils, single serve items 6 inches off - floor
- Not serious Core (1 points)
  Outer door: solid,selfclosing,tightfitting
  
  Store room
- Not serious Priority Foundation (2 points)
  PIC ensures effective handwashing being done
  
  PIC not washing her hands
- Serious Priority (3 points)
  Cooling -- total 6 hours, 135-41øF
  
  Goat meat in sauce cooling at 55.9 degrees after more than20 hours
- Serious Priority (3 points)
  Chlorine sanitizer concentration, minimum temp.
  
  Dishes washed and sanitized without a sanitizer
- Not serious Priority Foundation (2 points)
  Handlers-Certificate Not On Site
Oct 22, 2018 Routine Score 69
- Not serious Core (1 points)
  Nonfood-contact surfaces material
  
  Pine wooden shelves
- Not serious Core (1 points)
  Utensils, single serve items 6 inches off - floor
- Serious Priority (3 points)
  Food products not maintained at 135øF or above
  
  Cooked rice held on the counter at 96.2 degrees without a heat source Cooked meat in gravy held at 119.6 degrees on the counter with out a heat source Cooked goat brain curry held at 120.8 degrees under the counter without a heat source Cooked Dal (Lentils in sauce) held at 110.8 degrees under the counter without a heat source
- Not serious Core (1 points)
  Thawing. under running water criteria (70 degrees Fahrenheit) or below;
  
  Thawing chicken in the mop sink without running water
- Not serious Priority Foundation (2 points)
  Food Labeling- with common name of the food
- Serious Priority (3 points)
  Bare hands contact with ready-to-eat foods
- Not serious Core (1 points)
  Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor
- Serious Priority (3 points)
  Cold Hold (41øF/45øF or below)
  
  Cut tomatoes held at 46.8 degrees top of the point of usage refrigerator Goat biryani underneath the point of usage refrigerator
- Not serious Core (1 points)
  Food storage containers, identified with common name of food.
- Serious Priority (3 points)
  Clean Sight and Touch
  
  Inside of the freezer a combination of blood and ice layer on the bottom of the freezer
- Serious Priority (3 points)
  When to wash hands before donning new gloves
  
  The Registered Food Service Manager
- Not serious Core (1 points)
  Food prep/utensil wash/mop sink not for hand wash
- Not serious Core (1 points)
  Eating food, chewing gum, drinking beverages, or using tobacco
- Not serious Core (1 points)
  Cloths in-use for wiping between uses stored
- Not serious Core (1 points)
  Outer door: solid,selfclosing,tightfitting
  
  Storage building
- Not serious Core (1 points)
  Reuse of single service articles
- Not serious Core (1 points)
  Walls easily cleanable and light in color
- Serious Priority (3 points)
  Cooling -- total 6 hours, 135-41øF
  
  Goat biryani in the bottm portion of the point of usage refrigerator cooling for more thatn 24 hours at 46.0 degress Ice paddles stored on the bottom shelf of the preparation table
Oct 4, 2018 Routine Score 72
- Not serious Core (1 points)
  Cloths in-use for wiping food spills used for no other purpose
- Not serious Core (1 points)
  Utensils, single serve items 6 inches off - floor
- Not serious Core (1 points)
  Light - 50 foot : Food and utensils area
- Serious Priority (3 points)
  Toxic items used according to law
  
  Raid
- Not serious Core (1 points)
  Storing the food at least 15 cm (6 inches) above the floor
  
  Thawing raw chicken in a plastic bag on the floor
- Not serious Core (1 points)
  Nonfood-contact surfaces material
  
  Wooden shelf
- Not serious Priority Foundation (2 points)
  Handwashing lavatory - accessible
  
  Raw chicken stored in the hand sink
- Serious Priority (3 points)
  Food protected cross contamination arrange each type food in equipment so cross is prevented
  
  Preparing bread using the same set of sink as the dishwashing operation Prepraring raw chicken on the ready to eat surfaces
- Not serious Priority Foundation (2 points)
  Handlers-Certificate Not On Site
- Not serious Core (1 points)
  Hair Restraints effective
  
  Lack of a beard net
- Not serious Core (1 points)
  TCS food shall be thawed as part of a cooking process if the food that is frozen is thawed in a
- Serious Priority (3 points)
  Cold Hold (41øF/45øF or below)
  
  Meat and potato product in a pot stored on the floor at 48.4 degrees Gyros sauce at 55.5 degrees
- Serious Priority (3 points)
  Clean Sight and Touch
  
  Oreoaring raw chicken on a surface, then did not wash rinse and sanitize prior to using the surface again
- Not serious Priority Foundation (2 points)
  PIC ensures effective handwashing being done
- Serious Priority (3 points)
  When to wash hands between raw and RTE foods
Apr 20, 2018 Routine Score 87
- Serious Priority (3 points)
  Clean Sight and Touch
  
  Inside the Freezer
- Not serious Core (1 points)
  Reuse of single service articles
- Serious Priority (3 points)
  Rapidly reheat 165øF for hot holding
  
  Sosomas at 103.6 degrees
- Not serious Core (1 points)
  Nonfood-contact surfaces material
  
  Brick used as a refrigerator leg
- Serious Priority (3 points)
  Cold Hold (41øF/45øF or below)
  
  Pre-cooked meat product in a bus tub in the bottom of the point of usage refrigerator at 44.8 degrees Cut tomatoes at 46.0 degrees
- Not serious Core (1 points)
  Food prep/utensil wash/mop sink not for hand wash
  
  Hand washing in the three compartment sink
- Not serious Core (1 points)
  Hair Restraints effective
  
  Beard net needed
Apr 18, 2018 Routine Score 66
- Not serious Priority Foundation (2 points)
  PIC ensures effective handwashing being done
- Serious Priority (3 points)
  Contact RTE Products w/ Bare Hands
  
  Repeated contact with bare hands
- Not serious Priority Foundation (2 points)
  Handwashing lavatory - accessible
  
  Both hands sinks were blocked
- Not serious Core (1 points)
  Eating food, chewing gum, drinking beverages, or using tobacco
  
  Coffee or tea with cream
- Serious Priority (3 points)
  Cooling -- ingredients from ambient within 4 hours to 41øF
  
  Lack of cooling for open cans of cooked vegetable matter
- Not serious Core (1 points)
  Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil
- Not serious Priority Foundation (2 points)
  Manual warewashing equipment, wash solution temp.
  
  Ware washing with a super rinse - no saop
- Not serious Core (1 points)
  Food prep/utensil wash/mop sink not for hand wash
- Not serious Priority Foundation (2 points)
  Approved Food Contact Equip.
  
  Open can used for high acid foods storage
- Serious Priority (3 points)
  Food protected cross contamination arrange each type food in equipment so cross is prevented
  
  Raw chicken held over ready to eat onions - repeat
- Serious Priority (3 points)
  Cold Hold (41øF/45øF or below)
  
  Yogurt held at 69.0 degrees - 5 gallon container on the floor Raw goat in the hand sink at 83.9 degrees Salsa in the point of usage refrigerator at 55.4 degrees
- Serious Priority (3 points)
  Food products not maintained at 135øF or above
  
  Cooked rice held at 121.5 degrees
- Not serious Core (1 points)
  Storing the food at least 15 cm (6 inches) above the floor
- Not serious Core (1 points)
  Store all equipment & utensil covered or inverted
  
  Single service non inverted
- Not serious Core (1 points)
  Only rodent-resistant containers for outside waste
- Not serious Core (1 points)
  Reuse of single service articles
- Not serious Core (1 points)
  Nonfood-contact surfaces material
  
  Wooden shelves
- Serious Priority (3 points)
  Chlorine sanitizer concentration, minimum temp.
  
  Lack of sanitizing
Apr 3, 2018 Routine Score 66
- Not serious Core (1 points)
  Keep utensils handles upright or protected
  
  Bowls used for scoops
- Not serious Core (1 points)
  Light bulbs, light shields provided
  
  Store room
- Serious Priority (3 points)
  Cooling -- total 6 hours, 135-41øF
  
  Cooked rice cooking a a shelf at 53.1 degrees
- Not serious Priority Foundation (2 points)
  Cooling, heating, and holding capacities. Equipment
  
  In need of a hot hold unit
- Serious Priority (3 points)
  When to wash hands before donning new gloves
- Not serious Priority Foundation (2 points)
  Handwashing lavatory - accessible
  
  Hand sink used for raw meat storage
- Not serious Core (1 points)
  Utensils, single serve items 6 inches off - floor
  
  Kitchen and the store room
- Not serious Core (1 points)
  Reuse of single service articles
- Not serious Priority Foundation (2 points)
  Food Labeling- with common name of the food
- Not serious Core (1 points)
  Storing the food at least 15 cm (6 inches) above the floor
  
  Food stored in the store room on the floor
- Serious Priority (3 points)
  Food products not maintained at 135øF or above
  
  Lack of a hot holding unit for the hot foods. 125.5 meat dish on the counter 108.3 soup on the counter
- Serious Priority (3 points)
  Food protected cross contamination arrange each type food in equipment so cross is prevented
  
  Raw shell eggs stored over ready to eat foods
- Not serious Core (1 points)
  Outer door: solid,selfclosing,tightfitting
  
  Back door and the store room
- Not serious Core (1 points)
  Nonfood-contact surfaces material
  
  Wooden shelves
- Serious Priority (3 points)
  Cold Hold (41øF/45øF or below)
  
  Lettuce held at 48,4 degrees
- Not serious Priority Foundation (2 points)
  Date marking > 24 hrs,on site,temp 41F
  
  Lack of date marking
- Not serious Core (1 points)
  Store all equipment & utensil covered or inverted
- Not serious Core (1 points)
  Only rodent-resistant containers for outside waste
  
  Trash out the back door
- Not serious Priority Foundation (2 points)
  Approved Food Contact Equip.
  
  Open can used for food storage
Oct 31, 2017 Routine Score 81
- Serious Priority (3 points)
  When to wash hands before donning new gloves
  
  Donning old glvoes Observed staff donn new gloves without washing their hands
- Not serious Core (1 points)
  Storing the food at least 15 cm (6 inches) above the floor
- Not serious Core (1 points)
  Nonfood-contact surfaces material
  
  Wood shelves Foil lined shelves
- Not serious Priority Foundation (2 points)
  Date marking > 24 hrs,on site,temp 41F
- Not serious Priority Foundation (2 points)
  Sink used to wash cloths/produce or thaw food
- Not serious Priority Foundation (2 points)
  Thermometer calibrated to ensure accuracy
  
  Staff did not know how to calibrate thermometers
- Not serious Core (1 points)
  Reuse of single service articles
- Serious Priority (3 points)
  Food protected cross contamination arrange each type food in equipment so cross is prevented
  
  Raw chicken and onions cutting on the same preparation table
- Not serious Priority Foundation (2 points)
  Equipment and Utensils Multiuse Materials durable
  
  Food scoops without handles
- Not serious Core (1 points)
  Thawing. under running water criteria -thawed RTE <41F
- Not serious Core (1 points)
  Outer door: solid,selfclosing,tightfitting
Oct 26, 2017 Routine Score 69
- Not serious Core (1 points)
  Utensils, single serve items 6 inches off - floor
- Not serious Priority Foundation (2 points)
  Washed immediately after application of sanitizer
  
  Washing knives in the sink without soap and with a sanitizing rinse
- Serious Priority (3 points)
  Food protected cross contamination arrange each type food in equipment so cross is prevented
  
  Raw chicken stored over cooked rice pudding
- Not serious Priority Foundation (2 points)
  Date marking > 24 hrs,on site,temp 41F
- Not serious Priority Foundation (2 points)
  Cooling, heating, and holding capacities. Equipment
  
  Does not have room to quick cool food products
- Not serious Priority Foundation (2 points)
  Demonstrateion of knowledge by PIC
- Serious Priority (3 points)
  Cold Hold (41øF/45øF or below)
  
  Cut tomatoes held in the top of the POUR at 46.0 degrees
- Serious Priority (3 points)
  Bare hands contact with ready-to-eat foods
- Not serious Priority Foundation (2 points)
  Individual, disposable towels
  
  Hand sinks
- Not serious Core (1 points)
  Reuse of single service articles
- Serious Priority (3 points)
  Cooling -- within 2 hours, 135-70øF
  
  More than 10 different foods "cooling" on the counter Meat product at 82.9 degrees - "cooling" on the counter Meat product at 50.8 degrees - "cooling" on the counter Cooked vegetable at 87.4 degrees - "cooling" on the counter Cooked meat at 101.5 degrees - "cooling" on the counter
- Serious Priority (3 points)
  When to wash hands before donning new gloves
- Not serious Core (1 points)
  Nonfood-contact surfaces material
  
  Foil lined shelves Wooden shelves
- Serious Priority (3 points)
  Clean Sight and Touch
Oct 4, 2017 Routine Score 72
- Not serious Core (1 points)
  Food prep/utensil wash/mop sink not for hand wash
  
  Defrosting chicken in the mop sink
- Not serious Core (1 points)
  Utensils, single serve items 6 inches off - floor
- Serious Priority (3 points)
  Cold Hold (41øF/45øF or below)
  
  Ginger in water - top of the POUR at 64.2 degrees
- Not serious Core (1 points)
  Walls easily cleanable and light in color
  
  Wall behind the preparation table in need of FRP or equivalent
- Not serious Core (1 points)
  Hair Restraints effective
- Not serious Priority Foundation (2 points)
  Cooling, heating, and holding capacities. Equipment
  
  Foods boxed in to go containers are in need of a hot holding cabinet
- Not serious Core (1 points)
  Storing the food at least 15 cm (6 inches) above the floor
  
  Food stored in the kitchen and store room on the floor
- Serious Priority (3 points)
  Reheat 165øF--microwave
  
  Specifications state microwaved foods need to wait two minutes are the micrwave has finished and take a temperature of 165 degrees or more
- Not serious Priority Foundation (2 points)
  Food Labeling- with common name of the food
- Not serious Core (1 points)
  Thawing. under running water criteria
- Serious Priority (3 points)
  Food products not maintained at 135øF or above
  
  Cooked rice held at 132.8 degrees Somosa's held at 114.0 degrees
- Not serious Priority Foundation (2 points)
  Equipment and Utensils Multiuse Materials durable
  
  Bowls used for scoops
- Serious Priority (3 points)
  Food protected cross contamination arrange each type food in equipment so cross is prevented
  
  Preparing raw chicken and cutting vegetables on the same work talble Preparing food (rice) in a set of sinks that contain dirty dishes
- Not serious Priority Foundation (2 points)
  Date marking > 24 hrs,on site,temp 41F
- Not serious Core (1 points)
  Light - 50 foot : Food and utensils area
- Not serious Core (1 points)
  Dirty nonfood contact surfaces
  
  Rusty cans used for food storage
Jul 7, 2017 Routine Score 84
- Serious Priority (3 points)
  Hand sink water temperature below 110'F
  
  measured at 107 degrees F
- Serious Priority (3 points)
  Grease Trap Tickets
  
  current grease trap records needed on site
- Serious Priority (3 points)
  Cold Hold (41øF/45øF or below)
  
  raw egg measured at 44.2 degrees F
- Not serious Priority Foundation (2 points)
  Cooling, heating, and holding capacities. Equipment
  
  reach in cooler not maintained at the required setting
- Not serious Core (1 points)
  Floors easily cleanable
  
  clean the floors throughout the restaurant
- Serious Priority (3 points)
  Food protected cross contamination arrange each type food in equipment so cross is prevented
  
  raw chicken and raw beef stored on a top shelf above ready to eat foods
- Not serious Core (1 points)
  Clean vent syst:Intake/exhaust air ducts
Jan 11, 2017 Routine Score 87
- Not serious Priority Foundation (2 points)
  Food thermometers provided and accessible
  
  provide a thermometer inside the reach in cooler in the food prep area. cos
- Not serious Core (1 points)
  Cloths in-use for wiping between uses stored
  
  store cloth towels inside a sanitizer bucket when not in use.
- Serious Priority (3 points)
  Clean Sight and Touch
  
  clean the sides of the frying equipment.
- Not serious Core (1 points)
  Floor& wall junctures- coved & sealed
  
  repair needed in the back area adjacent to the 3-compartment sink
- Serious Priority (3 points)
  Food protected cross contamination arrange each type food in equipment so cross is prevented
  
  raw chicken placed on the shelf above cooked food.
- Serious Priority (3 points)
  One Inch Air Gap
  
  needed at the 3 compartment sink.

Source: City of Dallas Code Compliance (2016–2024 dataset). History last read Oct 1, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.