Ai Sushi Sake Grill
4123 Cedar Springs Rd #102, Dallas, TX 75219 · 75219 · Restaurant
Passed all 11 inspections — critical violations noted
2022-12-15 Pass Routine CRITICAL 6
*18 Toxic items storage adjacent to food/utensils
*19 One Inch Air Gap
*20 Grease Trap Tickets
*32 Nonfood surfaces-design to be cleaned easily
Remove vinyl plank lining shelves
*45 Lockers to be used to store personal items
*42 Dirty nonfood contact surfaces
2022-06-28 Pass Routine CRITICAL 6
*10 A chemical sanitizer used: contact times criteria
test 0 ppm chlorine at dishwasher
*28 Date marking > 24 hrs,on site,temp 41F
*31 Handwashing lavatory - accessible
Cuttingboard on top of sink.
*45 Drying Mops-air dry
*35 Hair Restraints effective
*42 Floors/walls/ceiling/nonfood dirty
2021-10-26 Pass Routine CRITICAL 6
*25 HACCP Approved Procedures
Must have a haccp
*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor
Food must be 6 inches off the floor in Walk in cooler and walk in freezer
*39 Utensils, single serve items 6 inches off - floor
Cooking utensils must be stored off the floor
*42 Dirty nonfood contact surfaces
Must clean cooler gaskets
*47 Handwashing signage
Must have hand wash sign over hand wash sinks
*26 Food Consumer Advisory-raw food
Must have consumer advisory for Raw food
2021-04-14 Pass Routine CRITICAL 4
*18 Unnecessary chemicals not allowed
Observed Raid in prep kitchen
*31 Handwashing lavatory - used for other purpose
*32 Maintain in Good Repair
Reach in cooler gaskets and handles in need of repair
*45 Drying Mops-air dry
2020-11-16 Pass Routine CRITICAL 6
*18 Toxic items labeling-non original container
Chlorine levels in sanitizing bucket measure around 200 ppm
*37 Storing the food where it is not exposed to splash, dust, or other contamination
Move food containers stored below cooling unit leak
*32 CIP-Cleanability
Remove aluminum foil from non food contact surfaces
*36 Cloths in-use for wiping between uses stored
Store wipe cloths in a sanitizing solution between use
*42 Dirty nonfood contact surfaces
Clean cooling unit interiors
*39 Store equipment & utensils - avoid contamination
Store ice scoop in a dispenser
2020-04-07 Pass Routine 3
*10 Clean Sight and Touch
Clean rice cooker and build-up on ice machine.
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
Do not store clean utensils on cloth liners. Remove towel from roller table.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Do not store utensils between equipment.
2019-09-26 Pass Routine CRITICAL 8
*20 Grease Trap Tickets
NOT AVAILABLE
*39 Equipment in good repair and proper adjustment.
SUSHI CASE REPAIR DOORS
*02 Cold Hold (41øF/45øF or below)
RAW TUNA
*41 Food Labeling - Bulk Food w/ Card or Sign
LABEL BULK BIN
*31 Handwashing lavatory - accessible
HAND SINKS IN BACK BLOCKED
*37 Storing the food at least 15 cm (6 inches) above the floor
IN WIF
*47 Handwashing signage
AT ALL HAND SINKS
*28 Date marking > 24 hrs,on site,temp 41F
ITEMS STORED LONGER THAN 24 HRS
2019-01-28 Pass Routine CRITICAL 7
*20 Grease Trap Tickets
NOT AVAILABLE DURING INSPECTION
*31 Handwashing lavatory - used for other purpose
ITEMS IN HAND SINK
*18 Toxic items labeling-non original container
LABEL SPRAY BOTTLE
*39 Keep utensils handles upright or protected
HANDLE IN ICE BUCKET
*47 Handwashing signage
AT HANDSINK
*21 RFSM - Not On Site
*41 Food storage containers, identified with common name of food.
LABEL SPICES
2018-07-25 Pass Routine CRITICAL 9
*25 HACCP-Method for monitoring & controlling
PH LOG FOR SUSHI RICE KEPT AT ROOM TEMP
*20 Grease Trap Tickets
MUST HAVE COPY ON SITE
*35 Eating food, chewing gum, drinking beverages, or using tobacco
OPEN CONTAINER DRINKS AT SUSHI BAR
*39 Equipment in good repair and proper adjustment.
RIC WITH RAW MEAT 48.5 DEGREE F AMBIENT TEMP
*47 Handwashing signage
AT ALL HAND SINKS
*29 Food thermometers provided and accessible
IN ALL COOLERS COS
*21 RFSM - Not On Site
EXPIRED
*10 Clean Sight and Touch
INSIDE MICROWAVE
*02 Cold Hold (41øF/45øF or below)
CRAB MEAT 55 DEGREE F, RAW SALMON 45 DEGREE F AT SUSHI STATION, RAW EGGS AT ROOM TEMP
2018-01-31 Pass Routine CRITICAL 9
*10 Chlorine sanitizer concentration, minimum temp.
0 PPM CHLORINE AT DISHWASHER
*39 Store equipment & utensils in a clean, dry place
CAN NOT STORE IN BETWEEN EQUIPMENT
*20 Grease Trap Tickets
MUST HAVE RECORD ON SIGHT
*37 Storing the food where it is not exposed to splash, dust, or other contamination
NEED SPLASH GUARD AT HAND SINK AT SUSHI LINE
*18 Toxic items labeling-non original container
LAPEL SPRAY BOTTLES
*41 Food storage containers, identified with common name of food.
SPICES IN NON ORIGINAL CONTAINERS
*15 Contact RTE Products w/ Bare Hands
*21 RFSM - Not On Site
EXPIRED MUST RENEW
*25 Compliance HACCP Verification
NEED TO DEVELOP PROCEDURE FOR SUSHI RICE AND PH TESTING
2017-03-27 Pass Routine CRITICAL 4
*36 Cloths in-use for wiping between uses stored
*10 Clean Sight and Touch
CLEAN DRINK NOZZLE
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
*37 Storing the food where it is not exposed to splash, dust, or other contamination
HAVE SPLASH GUARD AT SUSHI LINE HANDSINK
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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