City of Dallas
2240 ROYAL LN #304 · PRESTON HOLLOW, DALLAS
Last inspected 2023.
18 inspections on record since 2017 · Last inspected Aug 2023.
Last inspected Aug 2023. Records may not reflect current conditions.
CLEAN HANDLES OF COOLERS.
PROVIDE IT TO YOUR PREPACKAGED FOOD BOXES THAT USE TIME AS PUBLIC HEALTH CONTROL .
DO NOT USE MILK CRATES AS FOOD CONTAINERS, USE STAINLESS STEEL FOOD CONTAINERS. REMOVE NEWSPAPER FROM BOTTOM OF COOLERS
TO YOUR BENTO BOXES
DO NOT STORE KNIVES IN THE GAP BETWEEN TABLES
MAINTAIN SANITIZER (CHLORINE ) AT 50 PPM IN THREE COMPARTMENT SINK, TESTED AT 200 PLUS PPM.
DO NOT USE MILK CRATES AS FOOD CONTAINER.
DO NOT STORE ANY ITEM IN HAND SINK.
REPLACE DAMAGED HANDLES FROM COOLER. REMOVE RUST FROM EXTERIOR OF FREEZER.
REMOVE ALL NEWSPAPER LINER AND ORGANIZE YOUR STORAGE AREA BY CASHIER.
NO WOODEN UTENSIL ALLOWED, USE PLASTIC OR STAINLESS STEEL .
SOME ITEMS ARE NOT DATED.
DO NOT STORE ANY KNIVES IN THE GAP BETWEEN TABLE AND COOLER.
REMOVE ALL NEWSPAPER FROM KITCHEN AREA.
STORE EMPLOYEE DRINK AT BOTTOM OF COOLER.
COVER ALL FOOD PRODUCTS FROM WALK IN COOLER.
KEEP FRONT DOOR CLOSED AT ALL TIMES.
No written procedures on sushi rice/ Sushi rolls missing labels and times
Sanitizer bucket at 0 ppm
Employee observed handling trash then dishes without washing hands
cleaner bottle on prep table
No RFSM on location
Missing chemical test strips
Employee personal items next to food ( drinks)
Soiled reach in cooler gaskets
Soiled air intake vents
Missing hand wash signs at hand was stations/ missing inspection report / choking poster needs spanish translation
Unnecessary items in rear storage area
Wiping cloths stored on table on food
OBSERVED EMPLOYEE WASHED HER HANDS WITH SOAP FOR 8 SECONDS,
FOR YOUR CRAB
PROVIDE PROCEDURE AND TIME LABEL TO ALL PRODUCTS USE TIME AS PUBLIC HEALTH CONTROL.
For the Dallas Registered Food Service manager certificate: https://dallascityhall.com/departments/codecompliance/consumer-health/Pages/food-service-manager.aspx
LUNCH PACKAGES
PROVIDE DOCUMENTATION FOR YOU CRAB MEAT TO PROOF IT HAS FINISHED PARASITE DESTRUCTION STEPS OTHERWISE THEY MUST BE FULLY COOKED BEFORE SERVE.
KEEP FOOD HANDLER CERTIFICATES ON SITE
POST SIGN " A COPY OF MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST".
OBSERVED EMPLOYEE WASHED EQUIPMENT WITHOUT SANITIZER.
FOR YOUR CRAB
PROVIDE DOCUMENTATION FOR YOU CRAB MEAT TO PROOF IT HAS PARASITE DESTRUCTION
DO NOT STORE RAW MEAT ABOVE COOKED PRODUCTS
CHECK YOU WATER HEATER TO MAKE SURE YOU HAVE ENOUGH HOT WATER AT ALL TIMES
CRAB 50'F,
REMOVE ALL NEWSPAPER
NO WOODEN SCOOPS
TO ALL HAND SINKS
Cooked pork cooling on the counter at 91.6 degrees
Fish cake held at 58.2 degrees Cooked pork and vegetables held at 50.7 degrees
Open vegetable storage in the restroom vestibule
Washing food in the hand sink
Lack of a sanitizing solution
Open vegetables stored in the restroom vestibule
Cooked rice cooling on the counter without a refrigeration source at 88.4 degrees
All hand sinks were blcoked
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
Raw shell eggs stored over cooked foods
Frying under a vent a hood without a fire suppression system
Ice maker in need of an air gap
Open can used for food contact surfaces
Newspaper under the fryer
Storage of vegetables in vestibule
Ambient pepper and bean paste stored outside of refrigeration Cooked foods cooled on the top of the point of usage refrigerator
Broth held under the counter at 105.2 degrees to be used through out the day
Cooling soup on the counter without a refrigertion source - soup at 125.2 degrees
PIC lack of hand washing
Cardboard floor lining
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
A Class Two hood used instead of a Class One Hood
Thawing raw meat over vegetables
PIC
Cardboard floor lining
Eggs (3 cases) held at 61.1 degrees
Cooked soup cooling on the counter at 106.1 degrees
Washing onions and dishes at the same time
Cooked meat held at 101.5 degrees
PIC doing bare hand contac
Frying under a class two hood
All hand sinks were blocked
Soap and rice on the same shelf
Storage of open foods in the vestibule
Previously canned jalepeno's cooling without a refregeration source
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
Raw shell eggs stored over the ice maker Raw pork stored over ready to eat foods
Fermented shrimp at 53.6 degrees (Vegetable broth)
Trash stored raw vegetables
Raw shell eggs stored over ready to eat foods
Lack of quick cooling on rice and vegetable sausage
Cooked intestines at 56.1 degrees - top of the refrigerator
Lack of a chlorine rinse
dusty fan covers in the ric
raw eggs must be stored on the bottom shelf
food debris on the floor underneath the fryer
all employees that work directly with food must obtain a valid food handler card.
clean dusty fan covers in the ric
Public inspection records from City of Dallas Code Compliance — Consumer Health Division. Records current as of 2026-07-12. EatOrBeat reports records and does not rate restaurants. Source dataset →
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