Ajoomma Sundae
2240 Royal Ln #304, Dallas, TX 75229 · 75229 · Restaurant
Passed most recently but 2 prior failures on record
2023-08-23 Pass Routine CRITICAL 8
*33 Rinsing procedures - 3 compartment sink
*45 Premises shall be maintained in good repair
*28 Original cont. of RTE/PHF/Day1= day of opening
*02 Cold Hold (41øF/45øF or below)
*36 Cloths in-use for wiping between uses stored
*47 OTHER VIOLATIONS
*42 Floors/walls/ceiling/nonfood dirty
*18 Toxic items storage adjacent to food/utensils
2023-02-22 Pass Routine 8
*42 Floors/walls/ceiling/nonfood dirty
CLEAN HANDLES OF COOLERS.
*35 Hair Restraints effective
*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr
PROVIDE IT TO YOUR PREPACKAGED FOOD BOXES THAT USE TIME AS PUBLIC HEALTH CONTROL .
*32 Approved Food Contact Equip.
DO NOT USE MILK CRATES AS FOOD CONTAINERS, USE STAINLESS STEEL FOOD CONTAINERS. REMOVE NEWSPAPER FROM BOTTOM OF COOLERS
*47 Permit/license posted
*24 Food Label- manufacture/packer/distrubtor name
TO YOUR BENTO BOXES
*39 Store equipment & utensils in a clean, dry place
DO NOT STORE KNIVES IN THE GAP BETWEEN TABLES
*31 No soap at handsink
2022-08-17 Pass Routine CRITICAL 6
*18 Use toxics according to additional condition
MAINTAIN SANITIZER (CHLORINE ) AT 50 PPM IN THREE COMPARTMENT SINK, TESTED AT 200 PLUS PPM.
*32 Approved Food Contact Equip.
DO NOT USE MILK CRATES AS FOOD CONTAINER.
*36 Cloths in-use for wiping between uses stored
*31 Handwashing lavatory - used for other purpose
DO NOT STORE ANY ITEM IN HAND SINK.
*45 Premises shall be maintained in good repair
REPLACE DAMAGED HANDLES FROM COOLER. REMOVE RUST FROM EXTERIOR OF FREEZER.
*47 Handler-Certificate Not on site
2022-02-17 Pass Routine CRITICAL 8
*45 Unnecessary articles prohibited
REMOVE ALL NEWSPAPER LINER AND ORGANIZE YOUR STORAGE AREA BY CASHIER.
*36 Cloths in-use for wiping between uses stored
*32 Approved Food Contact Equip.
NO WOODEN UTENSIL ALLOWED, USE PLASTIC OR STAINLESS STEEL .
*28 Date marking > 24 hrs,on site,temp 41F
SOME ITEMS ARE NOT DATED.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
*46 Enclosed toilet room w/self closing doors
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*39 Store equipment & utensils in a clean, dry place
DO NOT STORE ANY KNIVES IN THE GAP BETWEEN TABLE AND COOLER.
2021-08-26 Pass Follow-up CRITICAL 7
*47 Handwashing signage
*45 Unnecessary articles prohibited
REMOVE ALL NEWSPAPER FROM KITCHEN AREA.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
STORE EMPLOYEE DRINK AT BOTTOM OF COOLER.
*36 Cloths in-use for wiping between uses stored
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER.
*46 Enclosed toilet room w/self closing doors
*34 Outer door: solid,selfclosing,tightfitting
KEEP FRONT DOOR CLOSED AT ALL TIMES.
2021-07-28 Pass w/ Conditions Routine CRITICAL 12
*06 Time as PHC:provide written procedures on site
No written procedures on sushi rice/ Sushi rolls missing labels and times
*10 Chlorine sanitizer concentration, minimum temp.
Sanitizer bucket at 0 ppm
*14 When to wash
Employee observed handling trash then dishes without washing hands
*18 Toxic items storage adjacent to food/utensils
cleaner bottle on prep table
*21 RFSM - Not On Site
No RFSM on location
*29 Sanitizing solutions, testing devices
Missing chemical test strips
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Employee personal items next to food ( drinks)
*42 Nonfood-contact surfaces material
Soiled reach in cooler gaskets
*43 Clean vent syst:Intake/exhaust air ducts
Soiled air intake vents
*47 Other Violations
Missing hand wash signs at hand was stations/ missing inspection report / choking poster needs spanish translation
*45 Unnecessary articles prohibited
Unnecessary items in rear storage area
*36 Cloths in-use for wiping between uses stored
Wiping cloths stored on table on food
2021-01-12 Pass Routine CRITICAL 9
*47 Handler-Certificate Not on site
*23 Does the establishment have sufficient capacity to meet peak hot water demands?
*14 Hands wash procedures-without soap
OBSERVED EMPLOYEE WASHED HER HANDS WITH SOAP FOR 8 SECONDS,
*26 Advisory- "consuming raw#." alternate text
FOR YOUR CRAB
*06 Time as PHC: 4 hours provide written procedures methods of compliance
PROVIDE PROCEDURE AND TIME LABEL TO ALL PRODUCTS USE TIME AS PUBLIC HEALTH CONTROL.
*21 RFSM - Not On Site
For the Dallas Registered Food Service manager certificate: https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx
*24 Food Labeling- with common name of the food
LUNCH PACKAGES
*07 Parasite destruction, shall be frozen and stored at a temperature of -4øF or below for (7 days)
PROVIDE DOCUMENTATION FOR YOU CRAB MEAT TO PROOF IT HAS FINISHED PARASITE DESTRUCTION STEPS OTHERWISE THEY MUST BE FULLY COOKED BEFORE SERVE.
*36 Cloths in-use for wiping between uses stored
2020-07-29 Pass Routine CRITICAL 8
*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>
KEEP FOOD HANDLER CERTIFICATES ON SITE
*18 Use toxic according to manufacturer direction
*47 Conditions of Permit-in use of food equipment
POST SIGN " A COPY OF MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST".
*10 Sanitization after Cleaning
OBSERVED EMPLOYEE WASHED EQUIPMENT WITHOUT SANITIZER.
*26 Advisory-"consuming raw or undercooked#" text
FOR YOUR CRAB
*07 Parasite destruction, shall be frozen and stored at a temperature of -4øF or below for (7 days)
PROVIDE DOCUMENTATION FOR YOU CRAB MEAT TO PROOF IT HAS PARASITE DESTRUCTION
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
DO NOT STORE RAW MEAT ABOVE COOKED PRODUCTS
*21 RFSM - Not On Site
2020-01-28 Pass Routine CRITICAL 7
*23 Does the establishment have sufficient capacity to meet peak hot water demands?
CHECK YOU WATER HEATER TO MAKE SURE YOU HAVE ENOUGH HOT WATER AT ALL TIMES
*02 Cold Hold (41øF/45øF or below)
CRAB 50'F,
*45 Unnecessary articles prohibited
REMOVE ALL NEWSPAPER
*22 Handlers-Certificate Not On Site
*32 Approved Food Contact Equip.
NO WOODEN SCOOPS
*36 Cloths in-use for wiping between uses stored
*47 Handwashing signage
TO ALL HAND SINKS
2019-07-01 Pass Routine CRITICAL 8
*01 Cooling -- within 2 hours, 135-70øF
Cooked pork cooling on the counter at 91.6 degrees
*02 Cold Hold (41øF/45øF or below)
Fish cake held at 58.2 degrees Cooked pork and vegetables held at 50.7 degrees
*14 When to wash hands before donning new gloves
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Open vegetable storage in the restroom vestibule
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Washing food in the hand sink
*10 Chlorine sanitizer concentration, minimum temp.
Lack of a sanitizing solution
*38 Thawing. under running water criteria - water velocity
*31 Handwashing lavatory - accessible
2019-06-19 Pass w/ Conditions Routine CRITICAL 13
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Open vegetables stored in the restroom vestibule
*01 Cooling -- within 2 hours, 135-70øF
Cooked rice cooling on the counter without a refrigeration source at 88.4 degrees
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*31 Handwashing lavatory - accessible
All hand sinks were blcoked
*10 Clean Sight and Touch
*02 Cold Hold (41øF/45øF or below)
Spicy fish cash held at 63.8 degrees Plan fish caake held at 65.4 degrees Sushi displayed at 81.7 without refrigeration and or time used as a public health control Cooked rice held at 99.4 degrees
*28 Date marking > 24 hrs,on site,temp 41F
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored over cooked foods
*40 Reuse of single service articles
*43 Ventilation,mechanical
Frying under a vent a hood without a fire suppression system
*19 One Inch Air Gap
Ice maker in need of an air gap
*14 When to wash hands before donning new gloves
*32 Approved Food Contact Equip.
Open can used for food contact surfaces
2019-01-04 Fail Routine CRITICAL 15
FAILED: *40 Reuse of single service articles
FAILED: *15 Contact RTE Products w/ Bare Hands
FAILED: *02 Cold Hold (41øF/45øF or below)
FAILED: *42 Nonfood-contact surfaces material
Newspaper under the fryer
FAILED: *37 Food protected from cross contamination by storing the food in packages, covered containers, or
Storage of vegetables in vestibule
FAILED: *01 Cooling -- ingredients from ambient within 4 hours to 41øF
Ambient pepper and bean paste stored outside of refrigeration Cooked foods cooled on the top of the point of usage refrigerator
FAILED: *03 Food products not maintained at 135øF or above
Broth held under the counter at 105.2 degrees to be used through out the day
FAILED: *01 Cooling -- within 2 hours, 135-70øF
Cooling soup on the counter without a refrigertion source - soup at 125.2 degrees
FAILED: *21 PIC ensures effective handwashing being done
PIC lack of hand washing
FAILED: *39 Store all equipment & utensil covered or inverted
FAILED: *45 Physical Facilities Premises-absorbent materials on floors
Cardboard floor lining
FAILED: *02 Cold Hold (41øF/45øF or below)
Cooked egg at 64.4 degrees top of the point of usage refrigerator Fish cake at 104.4 degrees top of the point of usage refrigerator Pickled radish held overnight in the bottom of the refrigerator at
FAILED: *10 Chlorine sanitizer concentration, minimum temp.
FAILED: *43 Ventilation hood-prevent grease dripping
A Class Two hood used instead of a Class One Hood
FAILED: *14 When to wash hands before donning new gloves
2019-01-03 Fail Routine CRITICAL 20
FAILED: *38 TCS food shall be thawed using any procedure if a portion of frozen ready-to-eat food is thawed
Thawing raw meat over vegetables
FAILED: *35 Eating food, chewing gum, drinking beverages, or using tobacco
PIC
FAILED: *45 Floor covering, mats and duckboards
Cardboard floor lining
FAILED: *22 Handlers-Certificate Not On Site
FAILED: *10 Chlorine sanitizer concentration, minimum temp.
FAILED: *37 Food protected from cross contamination by storing the food in packages, covered containers, or
FAILED: *02 Cold Hold (41øF/45øF or below)
Eggs (3 cases) held at 61.1 degrees
FAILED: *06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded 4 hours
FAILED: *39 Store all equipment & utensil covered or inverted
FAILED: *47 RFSM Certificate - Not Display
FAILED: *01 Cooling -- within 2 hours, 135-70øF
Cooked soup cooling on the counter at 106.1 degrees
FAILED: *14 When to wash hands before donning new gloves
FAILED: *09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Washing onions and dishes at the same time
FAILED: *03 Food products not maintained at 135øF or above
Cooked meat held at 101.5 degrees
FAILED: *21 Demonstrateion of knowledge by PIC
FAILED: *15 Contact RTE Products w/ Bare Hands
PIC doing bare hand contac
FAILED: *43 Ventilation hood systems, adequacy
Frying under a class two hood
FAILED: *33 Manual warewashing equipment, wash solution temp.
FAILED: *31 Handwashing lavatory - accessible
All hand sinks were blocked
FAILED: *18 Toxic items storage adjacent to food/utensils
Soap and rice on the same shelf
2018-12-12 Pass w/ Conditions Routine CRITICAL 12
*22 Handlers-Certificate Not On Site
*14 When to wash hands before donning new gloves
*31 Handwashing lavatory - accessible
*21 PIC ensures received foods meet requirements
*47 RFSM Certificate - Not Display
*37 Food shall be protected from contamination by storing the food in a clean, dry location
Storage of open foods in the vestibule
*01 Cooling -- ingredients from ambient within 4 hours to 41øF
Previously canned jalepeno's cooling without a refregeration source
*02 Cold Hold (41øF/45øF or below)
Fish cake held in the refrigerator at 59.4 degrees Shrimp coctail held in the refrigerator at 58.6 degrees Seafood mix held in the refrigerator at 48.2 degrees Fish displayed without refergeration
*40 Reuse of single service articles
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored over the ice maker Raw pork stored over ready to eat foods
*43 Ventilation hood-prevent grease dripping
*21 RFSM - Not On Site
2018-06-15 Pass Routine CRITICAL 5
*39 Store all equipment & utensil covered or inverted
*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr
*10 Chlorine sanitizer concentration, minimum temp.
*02 Cold Hold (41øF/45øF or below)
Fermented shrimp at 53.6 degrees (Vegetable broth)
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Trash stored raw vegetables
2018-01-09 Pass Routine CRITICAL 4
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw shell eggs stored over ready to eat foods
*01 Cooling -- within 2 hours, 135-70øF
Lack of quick cooling on rice and vegetable sausage
*02 Cold Hold (41øF/45øF or below)
Cooked intestines at 56.1 degrees - top of the refrigerator
*10 Chlorine sanitizer concentration, minimum temp.
Lack of a chlorine rinse
2017-07-24 Pass Routine CRITICAL 3
*42 Dirty nonfood contact surfaces
dusty fan covers in the ric
*37 Storing the food at least 15 cm (6 inches) above the floor
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw eggs must be stored on the bottom shelf
2017-02-08 Pass Routine 3
*45 Cleaning floors, dustless methods
food debris on the floor underneath the fryer
*21 PIC ensures food handlers properly trained
all employees that work directly with food must obtain a valid food handler card.
*42 Dirty nonfood contact surfaces
clean dusty fan covers in the ric
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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