JAN 12
2024
PASSED
5 violations1 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
ALOHA BAR-B-QUE.
BEAT. 37/100
5610 LEMMON AVE #A1 · BLUFFVIEW, DALLAS
Last inspected January 12, 2024 · passed
33 critical violations on file. Recent issues warrant caution.
THE NUMBERS
INSPECTIONS
18
18 passed
VIOLATIONS
156
includes 33 critical
RECORDS COVER
7 YEARS
since Nov 2016
INSPECTION HISTORY
*32 Maintain in Good Repair
encrusted grease build up sid of grill fryer
*45 Premises shall be maintained in good repair
repair rear food prep cooler rice steamer - leaking
*42 Dirty nonfood contact surfaces
heavy food debris in floor drains throughout
*22 Accredited food handler certificate - 60 days
al food handler must be trained in food safety
*47 Other Violations
hot hold meat
JUN 122023PASSED5 violations1 CRITICALDETAILS
JUN 12
2023
PASSED
5 violations1 CRITICALDETAILS
*22 Accredited food handler certificate - 60 days
Last warning
*37 Storing the food where it is not exposed to splash, dust, or other contamination
Observed ice build-up in RIFS, touching food packages directly
*39 Equipment in good repair and proper adjustment.
Repair RIF lid
*42 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
*45 Premises shall be maintained in good repair
Repair WIC floor
NOV 172022PASSED10 violations1 CRITICALDETAILS
NOV 17
2022
PASSED
10 violations1 CRITICALDETAILS
*10 Clean Sight and Touch
Clean everything inside RICs (by grill and by hand sink), all of WIC, WIF
*21 RFSM - Not On Site
ConsumerHealthRFSMandTemp.Dallascityhall.com
*28 Date marking > 24 hrs,on site,temp 41F
Date mark food if kept longer than 24 hours in WIC
*32 Equipment and Utensils Multiuse Materials durable
Remove cardboard from inside RIC (meat cooler)
*37 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
*39 Equipment in good repair and proper adjustment.
Repair lid on RIF in back, cover utensils by register
*43 Light bulbs, light shields provided
Repair light in WIF
*42 Dirty nonfood contact surfaces
Deep clean all of kitchen (all equipment (under &behind), shelves, and venthood)
*45 Mats / Duckboards nonabsorbent
Do not use cardboard as floor mat. Use non-slip, non-absorbent material
*47 Other Violations
Post 'choking poster' sign up for public view and 'inspection report available' sign up for public view too
APR 12022PASSED12 violations2 CRITICALDETAILS
APR 1
2022
PASSED
12 violations2 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Observed raw chicken stored at 48 Degrees F in RIC.
*10 Clean Sight and Touch
Observed dirty drink machine. Observed dirty RIC's and prep tables.
*28 Original cont. of RTE/PHF/Day1= day of opening
Observed food not datemarked.
*32 Equipment and Utensils Multiuse Materials durable
Observed cardboard used as a shelf liner.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Observed personal drink stored over prep table.
*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil
Observed a lot of wet/dirty hand towels.
*37 Food storage, prohibited areas under other sources
Observed scoop handles touching food in RIC.
*39 Cooking equipment free of encrusted grease
Observed accumulated grease on flat top cooker and grill.
*40 Reuse of single service articles
Observed reuse of single use containers[soy sauce in sriracha container, not relabeled].
*42 Floors/walls/ceiling/nonfood dirty
Observed dirty floor in kitchen, WIC, and WIF.
*44 Receptacles tight fitting lids, doors, or covers
Observed garbage dumpster doors open.
*45 Mats / Duckboards nonabsorbent
Observed cardboard used as a floor mat.
OCT 162021PASSED8 violationsDETAILS
OCT 16
2021
PASSED
8 violationsDETAILS
*10 Clean Sight and Touch
soda nozzles
*31 No soap at handsink
*42 Dirty nonfood contact surfaces
Encrusted grease build-up on grill, fryers and vent hood filters. Detail clean exterior of food service equipment.
*45 Premises shall be maintained in good repair
Floors not in good repair throughout. Repair leak at food prep sink.
*47 Other Violations
Clean and organize storage area and cookline.
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
Cardboard liners are not approved material.
*22 Accredited food handler certificate - 60 days
*41 Food storage containers, identified with common name of food.
show all 18 inspections →
APR 222021PASSED6 violations2 CRITICALDETAILS
APR 22
2021
PASSED
6 violations2 CRITICALDETAILS
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw shelled egg over cabbage, raw shrimp over gravy mix
*02 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)
*18 Chemical sanitizer generated onsite, chemical criteria
Observed sanitizer bucket >200 ppm Cl
*32 Nonfood surfaces-design to be cleaned easily
Observed cardboard as shelf liner, tape used on utensils and equipment
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed cup used as scoop, scoop handle in product.
*10 Clean Sight and Touch
Observed dirty grater
MAR 222021PASSED13 violations4 CRITICALDETAILS
MAR 22
2021
PASSED
13 violations4 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Observed spam 47.6 degrees F, raw beef 47.3 degrees F.
*18 Chemical sanitizer generated onsite, chemical criteria
Observed sanitizer bucket >200 ppm Cl
*37 Storing the food at least 15 cm (6 inches) above the floor
Observed food on floor in WIC
*10 Clean Sight and Touch
Observed dirty food containers, utensils, inside RIC, food-contact surfaces of equipment
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Observed raw shelled eggs over shrimp.
*45 Premises shall be maintained in good repair
Observed damaged WIC floor, leaky hand sink faucet.
*14 When to wash hands before donning new gloves
Observed not washing hands before donning gloves
*32 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.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed cup used as scoop
*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil
Observed debris in sanitizer bucket
*34 Pest Control
Observed rodent droppings
*42 Dirty nonfood contact surfaces
Observed very dirty floors, shelves, equipment, outsides of containers
*29 Food thermometers provided and accessible
Provide thermometers in RIC's
SEP 232020PASSED9 violations1 CRITICALDETAILS
SEP 23
2020
PASSED
9 violations1 CRITICALDETAILS
*10 Clean Sight and Touch
Observed dirty food containers and inside RIC
*18 Chemical sanitizer generated onsite, chemical criteria
Observed sanitizer bucket >200 ppm Cl.
*34 Remove dead/trapped pests
Observed dead cockroach
*37 Storing the food at least 15 cm (6 inches) above the floor
Observed cabbage on floor.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed ladle in ambient-temp standing water
*41 Food storage containers, identified with common name of food.
Label bulk dry ingredients
*42 Dirty nonfood contact surfaces
Observed dirty throughout (floors, shelves, walls, under/behind equipment). Heavy buildup. Requires deep clean.
*45 Premises shall be maintained in good repair
Repair WIC floor.
*32 Nonfood surfaces-design to be cleaned easily
Observed foil and cardboard as shelf liners.
FEB 262020PASSED7 violations1 CRITICALDETAILS
FEB 26
2020
PASSED
7 violations1 CRITICALDETAILS
*10 Q.A. PPM - follow manufacturer's direction
Observed sanitizer <100 ppm quat in bucket
*18 Toxic items labeling-non original container
Observed sanitizer bucket incorrectly labeled.
*32 Nonfood surfaces-design to be cleaned easily
Observed cardboard as shelf liner and as mat. Observed foil as liner.
*37 Storing the food at least 15 cm (6 inches) above the floor
Observed food on floor
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed using cup as scoop.
*42 Dirty nonfood contact surfaces
Cleaning needed throughout kitchen (shelves, containers, walls)
*45 Premises shall be maintained in good repair
Repair floor in WIC
AUG 12019PASSED10 violations2 CRITICALDETAILS
AUG 1
2019
PASSED
10 violations2 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Observed BBQ beef at 49.6 degrees F, RIC was 50 degrees F.
*09 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.
*10 Chlorine sanitizer concentration, minimum temp.
Observed sanitizer in bucket <10 ppm chlorine.
*18 Chemical sanitizer generated onsite, chemical criteria
Observed sanitizer in 3-comp sink >200 ppm chlorine.
*22 Handlers-Certificate Not On Site
Obtain food handler certificates for employees.
*37 Storing the food at least 15 cm (6 inches) above the floor
Observed cabbage and soy sauce on floor in WIC.
*39 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.
*42 Dirty nonfood contact surfaces
Clean bottom shelf under prep table. Clean outside of bulk containers.
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
Do not use wood cutting board. Must be non-absorbent.
*45 Premises shall be maintained in good repair
JUL 52019PASSED14 violations6 CRITICALDETAILS
JUL 5
2019
PASSED
14 violations6 CRITICALDETAILS
*02 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.
*03 Food products not maintained at 135øF or above
Rice observed at 72.5 degrees F.
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw chicken over soy sauce, raw shrimp over vegetables.
*10 Chlorine sanitizer concentration, minimum temp.
Sanitizer in 3-comp sink 10 ppm chlorine. Sanitizer in bucket 0 ppm.
*15 Bare hands contact with ready-to-eat foods
Observed handling cooked chicken with bare hands.
*18 Toxic items labeling-non original container
label sanitizer bucket. Observed spray bottle with no label.
*28 Date marking combined ingredients for RTE/ TCS food
No date marking observed.
*32 Nonfood surfaces-design to be cleaned easily
Do not use cardboard as shelf liner.
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Close bread crumb bag or place in secure container.
*39 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.
*42 Dirty nonfood contact surfaces
Clean small RIF, walls and shelved throughout kitchen, walls, ceiling, floor, fan covers in WIC. Clean outside of food containers.
*45 Unnecessary articles prohibited
Observed backpack on chest freezer, personal coffee on shelf next to rice and BBQ sauce.
*22 Handlers-Certificate Not On Site
obtain food handler cards.
*34 Pest Control
No pest control records.
JUL 32019PASSED1 violationDETAILS
JUL 3
2019
PASSED
1 violationDETAILS
* 21 RFSM notify 10 days & replacement in 45 days
JUN 62019PASSED15 violations3 CRITICALDETAILS
JUN 6
2019
PASSED
15 violations3 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Raw beef observed at 52.2 degrees F. Must be 41 degrees F or lower.
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
Do not store raw shrimp over macaroni salad.
*10 Chlorine sanitizer concentration, minimum temp.
Sanitizer bucket and 3-comp sink <10 ppm.
*21 RFSM - Not On Site
RFSM expired.
*22 Handlers-Certificate Not On Site
Obtain food handler cards for all food handlers.
*28 Date marking combined ingredients for RTE/ TCS food
Date mark all prepared/opened TCS foods for no more than 7 days.
*29 Food thermometers provided and accessible
Place thermometers in both RIC's.
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
Do not use plastic shopping bag for food storage.
*34 Outer door: solid,selfclosing,tightfitting
Door gap observed at back door.
*36 Cloths in-use for wiping between uses stored
Keep wiping cloths in sanitizer bucket.
*39 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.
*42 Dirty nonfood contact surfaces
Clean shelves, ceiling, and floor inside WIC. Clean shelves throughout kitchen. Clean buildup around grill. Clean vent hood and lighting.
*43 Light bulbs, light shields provided
Replace light bulbs over grill
*45 Mats / Duckboards nonabsorbent
Do not use cardboard as mat.
*46 Covered waste receptacle for women's restroom
Provide lid for trash in womens restroom.
FEB 242019PASSED14 violations3 CRITICALDETAILS
FEB 24
2019
PASSED
14 violations3 CRITICALDETAILS
*43 Light - 50 foot : Food and utensils area
vent hood
*42 Dirty nonfood contact surfaces
Deep clean vent hood. Clean grill area and storage shelves in WIC.
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Store employee drinks in designated area.
*47 Other Violations
Clean and organize storage area. Do not store items in the mop sink.
*14 When to wash hands as often as necessary during prep
Employee observed not washing hands between different tasks.
*45 Premises shall be maintained in good repair
Remove chipped paint from floor. Repair leak at 2 comp sink.
*02 Cold Hold (41øF/45øF or below)
Raw beef 53 F, macaroni salad 45 F
*34 Outer door: solid,selfclosing,tightfitting
Replace damaged weather stripping at back door.
*29 Cold/hot hold unit thermometer easily viewable
*41 Food storage containers, identified with common name of food.
salt
*09 Food protected cross contamination by preparing each type of food at different times or in separ
Raw eggs stored above fish.
*21 RFSM - Not On Site
*22 Handlers-Certificate Not On Site
*03 Food products not maintained at 135øF or above
warmer unit 129 F
JUL 302018PASSED5 violations1 CRITICALDETAILS
JUL 30
2018
PASSED
5 violations1 CRITICALDETAILS
*37 Storing the food at least 15 cm (6 inches) above the floor
*31 Handwashing lavatory - accessible
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*21 RFSM - Not On Site
*47 RFSM Certificate - Not Display
JAN 242018PASSED11 violations2 CRITICALDETAILS
JAN 24
2018
PASSED
11 violations2 CRITICALDETAILS
*12 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
*15 Bare hands contact with ready-to-eat foods
observed employee cutting chicken bare hand thats ready to eat
*37 Food storage, prohibited areas under leaking water lines
remove all food from reach in cooler bottom area- wastewater draining
*45 Floor& wall junctures- coved & sealed
seal lose cove base board and clean
*22 Handlers-Certificate Not On Site
All employees handling food need to have food handler cards on site
*21 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
*36 Cloths in-use for wiping between uses stored
Always set wiping cloths in sanitizer bucket between uses
*28 Date marking commercially prepared of RTE/PHF
did not oberve any date marking
*37 Storing the food at least 15 cm (6 inches) above the floor
food in walk in cooler was stored on the floor
*46 Water, Plumbing, and Waste Plumbing Systems-good repair
fix all leaks in three compartment sink, ice mechine plumbing
*39 Cooking equipment free of encrusted grease
clean stovetop and other equipment with grease build up
MAY 182017PASSED8 violations2 CRITICALDETAILS
MAY 18
2017
PASSED
8 violations2 CRITICALDETAILS
*36 Cloths in-use for wiping between uses stored
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
*42 Floors/walls/ceiling/nonfood dirty
DO NOT USE CARDBOARD PAPER
*29 Sanitizing solutions, testing devices
*42 Dirty nonfood contact surfaces
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
*21 RFSM - Not On Site
*34 Outer door: solid,selfclosing,tightfitting
NOV 152016PASSED3 violations1 CRITICALDETAILS
NOV 15
2016
PASSED
3 violations1 CRITICALDETAILS
*36 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
*43 Clean vent syst:Intake/exhaust air ducts
CLEAN DIRTY AIR VENT COVER
*09 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
Data sourced from City of Dallas Code Compliance. We'd love to link you straight to this restaurant's record — turns out Dallas considers that a luxury. The full dataset is what's on offer →