Aloha Bar-b-que

5610 LEMMON AVE #A1, Dallas, TX 75209 · Dallas County

156cited violations

38serious tier

18inspections

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
2024	1	5	0
2023	1	5	0
2022	2	22	3
2021	3	27	10
2020	2	16	4
2019	5	54	17
2018	2	16	2
2017	1	8	1
2016	1	3	1

Inspections

Jan 12, 2024 Routine Score 93
- Not serious Priority Foundation (2 points)
  Maintain in Good Repair
  
  encrusted grease build up sid of grill fryer
- Not serious Core (1 points)
  Premises shall be maintained in good repair
  
  repair rear food prep cooler rice steamer - leaking
- Not serious Core (1 points)
  Dirty nonfood contact surfaces
  
  heavy food debris in floor drains throughout
- Not serious Priority Foundation (2 points)
  Accredited food handler certificate - 60 days
  
  al food handler must be trained in food safety
- Not serious Core (1 points)
  Other Violations
  
  hot hold meat
Jun 12, 2023 Routine Score 94
- Not serious Priority Foundation (2 points)
  Accredited food handler certificate - 60 days
  
  Last warning
- Not serious Core (1 points)
  Storing the food where it is not exposed to splash, dust, or other contamination
  
  Observed ice build-up in RIFS, touching food packages directly
- Not serious Core (1 points)
  Equipment in good repair and proper adjustment.
  
  Repair RIF lid
- Not serious Core (1 points)
  Dirty nonfood contact surfaces
  
  Clean dirty WIC gasket (moldy), dirty WIC shelves, A/C vents and ceiling vents, dry-ingredient storage containers, storage shelves, exterior of equipment
- Not serious Core (1 points)
  Premises shall be maintained in good repair
  
  Repair WIC floor
Nov 17, 2022 Routine Score 85
- Serious Priority (3 points)
  Clean Sight and Touch
  
  Clean everything inside RICs (by grill and by hand sink), all of WIC, WIF
- Not serious Priority Foundation (2 points)
  RFSM - Not On Site
  
  ConsumerHealthRFSMandTemp.Dallascityhall.com
- Not serious Priority Foundation (2 points)
  Date marking > 24 hrs,on site,temp 41F
  
  Date mark food if kept longer than 24 hours in WIC
- Not serious Priority Foundation (2 points)
  Equipment and Utensils Multiuse Materials durable
  
  Remove cardboard from inside RIC (meat cooler)
- Not serious Core (1 points)
  Food protected from cross contamination by storing the food in packages, covered containers, or
  
  Observed ice from inside RIC on food product inside cooler. Keep sealed or provide cover for food product
- Not serious Core (1 points)
  Equipment in good repair and proper adjustment.
  
  Repair lid on RIF in back, cover utensils by register
- Not serious Core (1 points)
  Light bulbs, light shields provided
  
  Repair light in WIF
- Not serious Core (1 points)
  Dirty nonfood contact surfaces
  
  Deep clean all of kitchen (all equipment (under &behind), shelves, and venthood)
- Not serious Core (1 points)
  Mats / Duckboards nonabsorbent
  
  Do not use cardboard as floor mat. Use non-slip, non-absorbent material
- Not serious Core (1 points)
  Other Violations
  
  Post 'choking poster' sign up for public view and 'inspection report available' sign up for public view too
Apr 1, 2022 Routine Score 82
- Serious Priority (3 points)
  Cold Hold (41øF/45øF or below)
  
  Observed raw chicken stored at 48 Degrees F in RIC.
- Serious Priority (3 points)
  Clean Sight and Touch
  
  Observed dirty drink machine. Observed dirty RIC's and prep tables.
- Not serious Priority Foundation (2 points)
  Original cont. of RTE/PHF/Day1= day of opening
  
  Observed food not datemarked.
- Not serious Priority Foundation (2 points)
  Equipment and Utensils Multiuse Materials durable
  
  Observed cardboard used as a shelf liner.
- Not serious Core (1 points)
  Eating food, chewing gum, drinking beverages, or using tobacco
  
  Observed personal drink stored over prep table.
- Not serious Core (1 points)
  Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil
  
  Observed a lot of wet/dirty hand towels.
- Not serious Core (1 points)
  Food storage, prohibited areas under other sources
  
  Observed scoop handles touching food in RIC.
- Not serious Core (1 points)
  Cooking equipment free of encrusted grease
  
  Observed accumulated grease on flat top cooker and grill.
- Not serious Core (1 points)
  Reuse of single service articles
  
  Observed reuse of single use containers[soy sauce in sriracha container, not relabeled].
- Not serious Core (1 points)
  Floors/walls/ceiling/nonfood dirty
  
  Observed dirty floor in kitchen, WIC, and WIF.
- Not serious Core (1 points)
  Receptacles tight fitting lids, doors, or covers
  
  Observed garbage dumpster doors open.
- Not serious Core (1 points)
  Mats / Duckboards nonabsorbent
  
  Observed cardboard used as a floor mat.
Oct 16, 2021 Routine Score 87
- Serious Priority (3 points)
  Clean Sight and Touch
  
  soda nozzles
- Not serious Priority Foundation (2 points)
  No soap at handsink
- Not serious Core (1 points)
  Dirty nonfood contact surfaces
  
  Encrusted grease build-up on grill, fryers and vent hood filters. Detail clean exterior of food service equipment.
- Not serious Core (1 points)
  Premises shall be maintained in good repair
  
  Floors not in good repair throughout. Repair leak at food prep sink.
- Not serious Core (1 points)
  Other Violations
  
  Clean and organize storage area and cookline.
- Not serious Priority Foundation (2 points)
  Food-contact surfaces. smooth, non-absorbent and easily cleanable
  
  Cardboard liners are not approved material.
- Not serious Priority Foundation (2 points)
  Accredited food handler certificate - 60 days
- Not serious Core (1 points)
  Food storage containers, identified with common name of food.
Apr 22, 2021 Routine Score 85
- Serious Priority (3 points)
  Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
  
  Observed raw shelled egg over cabbage, raw shrimp over gravy mix
- Serious Priority (3 points)
  Cold Hold (41øF/45øF or below)
  
  Observed spam 47.2 degrees F, raw beef 48.5 degrees F, raw chicken, 52.5 degrees f, macaroni salad 45.5 degrees F (lid open, not meal time)
- Serious Priority (3 points)
  Chemical sanitizer generated onsite, chemical criteria
  
  Observed sanitizer bucket >200 ppm Cl
- Not serious Priority Foundation (2 points)
  Nonfood surfaces-design to be cleaned easily
  
  Observed cardboard as shelf liner, tape used on utensils and equipment
- Not serious Core (1 points)
  In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
  
  Observed cup used as scoop, scoop handle in product.
- Serious Priority (3 points)
  Clean Sight and Touch
  
  Observed dirty grater
Mar 22, 2021 Routine Score 75
- Serious Priority (3 points)
  Cold Hold (41øF/45øF or below)
  
  Observed spam 47.6 degrees F, raw beef 47.3 degrees F.
- Serious Priority (3 points)
  Chemical sanitizer generated onsite, chemical criteria
  
  Observed sanitizer bucket >200 ppm Cl
- Not serious Core (1 points)
  Storing the food at least 15 cm (6 inches) above the floor
  
  Observed food on floor in WIC
- Serious Priority (3 points)
  Clean Sight and Touch
  
  Observed dirty food containers, utensils, inside RIC, food-contact surfaces of equipment
- Serious Priority (3 points)
  Food protected cross contamination separating types of raw animal food storage, preparation, hol
  
  Observed raw shelled eggs over shrimp.
- Not serious Core (1 points)
  Premises shall be maintained in good repair
  
  Observed damaged WIC floor, leaky hand sink faucet.
- Serious Priority (3 points)
  When to wash hands before donning new gloves
  
  Observed not washing hands before donning gloves
- Not serious Priority Foundation (2 points)
  Nonfood surfaces-design to be cleaned easily
  
  Observed cardboard used as mat and as shelf liners. Observed tape on utensil handles. Observed foil as shelf liner.
- Not serious Core (1 points)
  In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
  
  Observed cup used as scoop
- Not serious Core (1 points)
  Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil
  
  Observed debris in sanitizer bucket
- Not serious Core (1 points)
  Pest Control
  
  Observed rodent droppings
- Not serious Core (1 points)
  Dirty nonfood contact surfaces
  
  Observed very dirty floors, shelves, equipment, outsides of containers
- Not serious Priority Foundation (2 points)
  Food thermometers provided and accessible
  
  Provide thermometers in RIC's
Sep 23, 2020 Routine Score 86
- Serious Priority (3 points)
  Clean Sight and Touch
  
  Observed dirty food containers and inside RIC
- Serious Priority (3 points)
  Chemical sanitizer generated onsite, chemical criteria
  
  Observed sanitizer bucket >200 ppm Cl.
- Not serious Core (1 points)
  Remove dead/trapped pests
  
  Observed dead cockroach
- Not serious Core (1 points)
  Storing the food at least 15 cm (6 inches) above the floor
  
  Observed cabbage on floor.
- Not serious Core (1 points)
  In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
  
  Observed ladle in ambient-temp standing water
- Not serious Core (1 points)
  Food storage containers, identified with common name of food.
  
  Label bulk dry ingredients
- Not serious Core (1 points)
  Dirty nonfood contact surfaces
  
  Observed dirty throughout (floors, shelves, walls, under/behind equipment). Heavy buildup. Requires deep clean.
- Not serious Core (1 points)
  Premises shall be maintained in good repair
  
  Repair WIC floor.
- Not serious Priority Foundation (2 points)
  Nonfood surfaces-design to be cleaned easily
  
  Observed foil and cardboard as shelf liners.
Feb 26, 2020 Routine Score 88
- Serious Priority (3 points)
  Q.A. PPM - follow manufacturer's direction
  
  Observed sanitizer <100 ppm quat in bucket
- Serious Priority (3 points)
  Toxic items labeling-non original container
  
  Observed sanitizer bucket incorrectly labeled.
- Not serious Priority Foundation (2 points)
  Nonfood surfaces-design to be cleaned easily
  
  Observed cardboard as shelf liner and as mat. Observed foil as liner.
- Not serious Core (1 points)
  Storing the food at least 15 cm (6 inches) above the floor
  
  Observed food on floor
- Not serious Core (1 points)
  In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
  
  Observed using cup as scoop.
- Not serious Core (1 points)
  Dirty nonfood contact surfaces
  
  Cleaning needed throughout kitchen (shelves, containers, walls)
- Not serious Core (1 points)
  Premises shall be maintained in good repair
  
  Repair floor in WIC
Aug 1, 2019 Routine Score 80
- Serious Priority (3 points)
  Cold Hold (41øF/45øF or below)
  
  Observed BBQ beef at 49.6 degrees F, RIC was 50 degrees F.
- Serious Priority (3 points)
  Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
  
  Observed raw chicken over cabbage and soy sauce. Raw eggs over lard.
- Serious Priority (3 points)
  Chlorine sanitizer concentration, minimum temp.
  
  Observed sanitizer in bucket <10 ppm chlorine.
- Serious Priority (3 points)
  Chemical sanitizer generated onsite, chemical criteria
  
  Observed sanitizer in 3-comp sink >200 ppm chlorine.
- Not serious Priority Foundation (2 points)
  Handlers-Certificate Not On Site
  
  Obtain food handler certificates for employees.
- Not serious Core (1 points)
  Storing the food at least 15 cm (6 inches) above the floor
  
  Observed cabbage and soy sauce on floor in WIC.
- Not serious Core (1 points)
  In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
  
  Observed dipper in still water. Must be running water or maintained at 135 degrees F.
- Not serious Core (1 points)
  Dirty nonfood contact surfaces
  
  Clean bottom shelf under prep table. Clean outside of bulk containers.
- Not serious Priority Foundation (2 points)
  Food-contact surfaces. smooth, non-absorbent and easily cleanable
  
  Do not use wood cutting board. Must be non-absorbent.
- Not serious Core (1 points)
  Premises shall be maintained in good repair
Jul 5, 2019 Routine Score 71
- Serious Priority (3 points)
  Cold Hold (41øF/45øF or below)
  
  Observed raw beef 50 degrees F, raw marinated beef 51.2 degrees F. Unit thermometer reads 60 degrees F.
- Serious Priority (3 points)
  Food products not maintained at 135øF or above
  
  Rice observed at 72.5 degrees F.
- Serious Priority (3 points)
  Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
  
  Observed raw chicken over soy sauce, raw shrimp over vegetables.
- Serious Priority (3 points)
  Chlorine sanitizer concentration, minimum temp.
  
  Sanitizer in 3-comp sink 10 ppm chlorine. Sanitizer in bucket 0 ppm.
- Serious Priority (3 points)
  Bare hands contact with ready-to-eat foods
  
  Observed handling cooked chicken with bare hands.
- Serious Priority (3 points)
  Toxic items labeling-non original container
  
  label sanitizer bucket. Observed spray bottle with no label.
- Not serious Priority Foundation (2 points)
  Date marking combined ingredients for RTE/ TCS food
  
  No date marking observed.
- Not serious Priority Foundation (2 points)
  Nonfood surfaces-design to be cleaned easily
  
  Do not use cardboard as shelf liner.
- Not serious Core (1 points)
  Food protected from cross contamination by storing the food in packages, covered containers, or
  
  Close bread crumb bag or place in secure container.
- Not serious Core (1 points)
  In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
  
  Observed ladle in water 91.2 degrees F. Must be 135 degrees F, in running water, inside food at 135 degrees F, or sanitized between uses.
- Not serious Core (1 points)
  Dirty nonfood contact surfaces
  
  Clean small RIF, walls and shelved throughout kitchen, walls, ceiling, floor, fan covers in WIC. Clean outside of food containers.
- Not serious Core (1 points)
  Unnecessary articles prohibited
  
  Observed backpack on chest freezer, personal coffee on shelf next to rice and BBQ sauce.
- Not serious Priority Foundation (2 points)
  Handlers-Certificate Not On Site
  
  obtain food handler cards.
- Not serious Core (1 points)
  Pest Control
  
  No pest control records.
Jul 3, 2019 Routine Score 98
- Not serious Priority Foundation (2 points)
  RFSM notify 10 days & replacement in 45 days
Jun 6, 2019 Routine Score 74
- Serious Priority (3 points)
  Cold Hold (41øF/45øF or below)
  
  Raw beef observed at 52.2 degrees F. Must be 41 degrees F or lower.
- Serious Priority (3 points)
  Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
  
  Do not store raw shrimp over macaroni salad.
- Serious Priority (3 points)
  Chlorine sanitizer concentration, minimum temp.
  
  Sanitizer bucket and 3-comp sink <10 ppm.
- Not serious Priority Foundation (2 points)
  RFSM - Not On Site
  
  RFSM expired.
- Not serious Priority Foundation (2 points)
  Handlers-Certificate Not On Site
  
  Obtain food handler cards for all food handlers.
- Not serious Priority Foundation (2 points)
  Date marking combined ingredients for RTE/ TCS food
  
  Date mark all prepared/opened TCS foods for no more than 7 days.
- Not serious Priority Foundation (2 points)
  Food thermometers provided and accessible
  
  Place thermometers in both RIC's.
- Not serious Priority Foundation (2 points)
  Food-contact surfaces. smooth, non-absorbent and easily cleanable
  
  Do not use plastic shopping bag for food storage.
- Not serious Core (1 points)
  Outer door: solid,selfclosing,tightfitting
  
  Door gap observed at back door.
- Not serious Core (1 points)
  Cloths in-use for wiping between uses stored
  
  Keep wiping cloths in sanitizer bucket.
- Not serious Core (1 points)
  In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
  
  Ladle must be stored in running water, in hot (135 degrees F or greater) water, or inside hot (135 degrees or greater) food with handle sticking out.
- Not serious Core (1 points)
  Dirty nonfood contact surfaces
  
  Clean shelves, ceiling, and floor inside WIC. Clean shelves throughout kitchen. Clean buildup around grill. Clean vent hood and lighting.
- Not serious Core (1 points)
  Light bulbs, light shields provided
  
  Replace light bulbs over grill
- Not serious Core (1 points)
  Mats / Duckboards nonabsorbent
  
  Do not use cardboard as mat.
- Not serious Core (1 points)
  Covered waste receptacle for women's restroom
  
  Provide lid for trash in womens restroom.
Feb 24, 2019 Routine Score 75
- Not serious Core (1 points)
  Light - 50 foot : Food and utensils area
  
  vent hood
- Not serious Core (1 points)
  Dirty nonfood contact surfaces
  
  Deep clean vent hood. Clean grill area and storage shelves in WIC.
- Not serious Core (1 points)
  Eating food, chewing gum, drinking beverages, or using tobacco
  
  Store employee drinks in designated area.
- Not serious Core (1 points)
  Other Violations
  
  Clean and organize storage area. Do not store items in the mop sink.
- Serious Priority (3 points)
  When to wash hands as often as necessary during prep
  
  Employee observed not washing hands between different tasks.
- Not serious Core (1 points)
  Premises shall be maintained in good repair
  
  Remove chipped paint from floor. Repair leak at 2 comp sink.
- Serious Priority (3 points)
  Cold Hold (41øF/45øF or below)
  
  Raw beef 53 F, macaroni salad 45 F
- Not serious Core (1 points)
  Outer door: solid,selfclosing,tightfitting
  
  Replace damaged weather stripping at back door.
- Not serious Priority Foundation (2 points)
  Cold/hot hold unit thermometer easily viewable
- Not serious Core (1 points)
  Food storage containers, identified with common name of food.
  
  salt
- Serious Priority (3 points)
  Food protected cross contamination by preparing each type of food at different times or in separ
  
  Raw eggs stored above fish.
- Not serious Priority Foundation (2 points)
  RFSM - Not On Site
- Not serious Priority Foundation (2 points)
  Handlers-Certificate Not On Site
- Serious Priority (3 points)
  Food products not maintained at 135øF or above
  
  warmer unit 129 F
Jul 30, 2018 Routine Score 92
- Not serious Core (1 points)
  Storing the food at least 15 cm (6 inches) above the floor
- Not serious Priority Foundation (2 points)
  Handwashing lavatory - accessible
- Not serious Priority Foundation (2 points)
  A establishment shall have written procedures for employees to follow when responding to vomitin
- Not serious Priority Foundation (2 points)
  RFSM - Not On Site
- Not serious Core (1 points)
  RFSM Certificate - Not Display
Jan 24, 2018 Routine Score 82
- Serious Priority (3 points)
  A food employee or conditional employee shall report to PIC the information as specified under (
  
  establishment needs to have written procedures for employees to report foodborne symptoms or ask for dr note when returning to work
- Serious Priority (3 points)
  Bare hands contact with ready-to-eat foods
  
  observed employee cutting chicken bare hand thats ready to eat
- Not serious Core (1 points)
  Food storage, prohibited areas under leaking water lines
  
  remove all food from reach in cooler bottom area- wastewater draining
- Not serious Core (1 points)
  Floor& wall junctures- coved & sealed
  
  seal lose cove base board and clean
- Not serious Priority Foundation (2 points)
  Handlers-Certificate Not On Site
  
  All employees handling food need to have food handler cards on site
- Not serious Priority Foundation (2 points)
  A establishment shall have written procedures for employees to follow when responding to vomitin
  
  Establishment has to have a spill kit OR written instructions for vomit//diarrhea clean up so employees know how to properly clean
- Not serious Core (1 points)
  Cloths in-use for wiping between uses stored
  
  Always set wiping cloths in sanitizer bucket between uses
- Not serious Priority Foundation (2 points)
  Date marking commercially prepared of RTE/PHF
  
  did not oberve any date marking
- Not serious Core (1 points)
  Storing the food at least 15 cm (6 inches) above the floor
  
  food in walk in cooler was stored on the floor
- Not serious Core (1 points)
  Water, Plumbing, and Waste Plumbing Systems-good repair
  
  fix all leaks in three compartment sink, ice mechine plumbing
- Not serious Core (1 points)
  Cooking equipment free of encrusted grease
  
  clean stovetop and other equipment with grease build up
May 18, 2017 Routine Score 87
- Not serious Core (1 points)
  Cloths in-use for wiping between uses stored
- Not serious Priority Foundation (2 points)
  Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
- Not serious Core (1 points)
  Floors/walls/ceiling/nonfood dirty
  
  DO NOT USE CARDBOARD PAPER
- Not serious Priority Foundation (2 points)
  Sanitizing solutions, testing devices
- Not serious Core (1 points)
  Dirty nonfood contact surfaces
- Serious Priority (3 points)
  Food protected cross contamination arrange each type food in equipment so cross is prevented
- Not serious Priority Foundation (2 points)
  RFSM - Not On Site
- Not serious Core (1 points)
  Outer door: solid,selfclosing,tightfitting
Nov 15, 2016 Routine Score 95
- Not serious Core (1 points)
  Cloths in-use for wiping between uses stored
  
  MUST STORE ALL WIPING CLOTHS WHILE NOT IN USE INSIDE APPROVED SANITIZER AT THE PROPER CONCENTRATION EX. CLOTHS ON COUNTER NOT BEING USED SEC. 17-5.3. WIPING CLOTHS AND SPONGES. (b) A food products establishment that uses moist cloths or sponges for wiping food spills on kitchenware and food-contact surfaces of equipment shall: (3) store the cloths or sponges in the sanitizing solution between uses. SEC. 17-5.3. WIPING CLOTHS AND SPONGES. (b) A food products establishment that uses moist cloths or sponges for wiping food spills on kitchenware and food-contact surfaces of equipment shall: (1) clean and rinse the cloths or sponges frequently in a sanitizing solution permitted in Section 17-5.2; SEC. 17-5.3. WIPING CLOTHS AND SPONGES. (c) A food products establishment that uses moist cloths or sponges for cleaning non-food-contact surfaces of equipment, such as counters, dining table tops, and shelves, shall: (3) store the cloths or sponges in the sanitizing solution between uses. (Ord. 18682)
- Not serious Core (1 points)
  Clean vent syst:Intake/exhaust air ducts
  
  CLEAN DIRTY AIR VENT COVER
- Serious Priority (3 points)
  Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
  
  Store food products on shelves of cooler/freezer from top to bottom according to the following order: 1) ready to eat products 2) raw seafood products. 3) raw pork products. 4) raw beef products. 5) raw poultry products (WHICH INCLUDES EGGS).

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.