City of Dallas
5610 LEMMON AVE #A1 · BLUFFVIEW, DALLAS
Last inspected 2024.
18 inspections on record since 2016 · Last inspected Jan 2024.
Last inspected Jan 2024. Records may not reflect current conditions.
encrusted grease build up sid of grill fryer
repair rear food prep cooler rice steamer - leaking
heavy food debris in floor drains throughout
al food handler must be trained in food safety
hot hold meat
Last warning
Observed ice build-up in RIFS, touching food packages directly
Repair RIF lid
Clean dirty WIC gasket (moldy), dirty WIC shelves, A/C vents and ceiling vents, dry-ingredient storage containers, storage shelves, exterior of equipment
Repair WIC floor
Clean everything inside RICs (by grill and by hand sink), all of WIC, WIF
ConsumerHealthRFSMandTemp.Dallascityhall.com
Date mark food if kept longer than 24 hours in WIC
Remove cardboard from inside RIC (meat cooler)
Observed ice from inside RIC on food product inside cooler. Keep sealed or provide cover for food product
Repair lid on RIF in back, cover utensils by register
Repair light in WIF
Deep clean all of kitchen (all equipment (under &behind), shelves, and venthood)
Do not use cardboard as floor mat. Use non-slip, non-absorbent material
Post 'choking poster' sign up for public view and 'inspection report available' sign up for public view too
Observed raw chicken stored at 48 Degrees F in RIC.
Observed dirty drink machine. Observed dirty RIC's and prep tables.
Observed food not datemarked.
Observed cardboard used as a shelf liner.
Observed personal drink stored over prep table.
Observed a lot of wet/dirty hand towels.
Observed scoop handles touching food in RIC.
Observed accumulated grease on flat top cooker and grill.
Observed reuse of single use containers[soy sauce in sriracha container, not relabeled].
Observed dirty floor in kitchen, WIC, and WIF.
Observed garbage dumpster doors open.
Observed cardboard used as a floor mat.
soda nozzles
Encrusted grease build-up on grill, fryers and vent hood filters. Detail clean exterior of food service equipment.
Floors not in good repair throughout. Repair leak at food prep sink.
Clean and organize storage area and cookline.
Cardboard liners are not approved material.
Observed raw shelled egg over cabbage, raw shrimp over gravy mix
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)
Observed sanitizer bucket >200 ppm Cl
Observed cardboard as shelf liner, tape used on utensils and equipment
Observed cup used as scoop, scoop handle in product.
Observed dirty grater
Observed spam 47.6 degrees F, raw beef 47.3 degrees F.
Observed sanitizer bucket >200 ppm Cl
Observed food on floor in WIC
Observed dirty food containers, utensils, inside RIC, food-contact surfaces of equipment
Observed raw shelled eggs over shrimp.
Observed damaged WIC floor, leaky hand sink faucet.
Observed not washing hands before donning gloves
Observed cardboard used as mat and as shelf liners. Observed tape on utensil handles. Observed foil as shelf liner.
Observed cup used as scoop
Observed debris in sanitizer bucket
Observed rodent droppings
Observed very dirty floors, shelves, equipment, outsides of containers
Provide thermometers in RIC's
Observed dirty food containers and inside RIC
Observed sanitizer bucket >200 ppm Cl.
Observed dead cockroach
Observed cabbage on floor.
Observed ladle in ambient-temp standing water
Label bulk dry ingredients
Observed dirty throughout (floors, shelves, walls, under/behind equipment). Heavy buildup. Requires deep clean.
Repair WIC floor.
Observed foil and cardboard as shelf liners.
Observed sanitizer <100 ppm quat in bucket
Observed sanitizer bucket incorrectly labeled.
Observed cardboard as shelf liner and as mat. Observed foil as liner.
Observed food on floor
Observed using cup as scoop.
Cleaning needed throughout kitchen (shelves, containers, walls)
Repair floor in WIC
Observed BBQ beef at 49.6 degrees F, RIC was 50 degrees F.
Observed raw chicken over cabbage and soy sauce. Raw eggs over lard.
Observed sanitizer in bucket <10 ppm chlorine.
Observed sanitizer in 3-comp sink >200 ppm chlorine.
Obtain food handler certificates for employees.
Observed cabbage and soy sauce on floor in WIC.
Observed dipper in still water. Must be running water or maintained at 135 degrees F.
Clean bottom shelf under prep table. Clean outside of bulk containers.
Do not use wood cutting board. Must be non-absorbent.
Observed raw beef 50 degrees F, raw marinated beef 51.2 degrees F. Unit thermometer reads 60 degrees F.
Rice observed at 72.5 degrees F.
Observed raw chicken over soy sauce, raw shrimp over vegetables.
Sanitizer in 3-comp sink 10 ppm chlorine. Sanitizer in bucket 0 ppm.
Observed handling cooked chicken with bare hands.
label sanitizer bucket. Observed spray bottle with no label.
No date marking observed.
Do not use cardboard as shelf liner.
Close bread crumb bag or place in secure container.
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.
Clean small RIF, walls and shelved throughout kitchen, walls, ceiling, floor, fan covers in WIC. Clean outside of food containers.
Observed backpack on chest freezer, personal coffee on shelf next to rice and BBQ sauce.
obtain food handler cards.
No pest control records.
Raw beef observed at 52.2 degrees F. Must be 41 degrees F or lower.
Do not store raw shrimp over macaroni salad.
Sanitizer bucket and 3-comp sink <10 ppm.
RFSM expired.
Obtain food handler cards for all food handlers.
Date mark all prepared/opened TCS foods for no more than 7 days.
Place thermometers in both RIC's.
Do not use plastic shopping bag for food storage.
Door gap observed at back door.
Keep wiping cloths in sanitizer bucket.
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.
Clean shelves, ceiling, and floor inside WIC. Clean shelves throughout kitchen. Clean buildup around grill. Clean vent hood and lighting.
Replace light bulbs over grill
Do not use cardboard as mat.
Provide lid for trash in womens restroom.
vent hood
Deep clean vent hood. Clean grill area and storage shelves in WIC.
Store employee drinks in designated area.
Clean and organize storage area. Do not store items in the mop sink.
Employee observed not washing hands between different tasks.
Remove chipped paint from floor. Repair leak at 2 comp sink.
Raw beef 53 F, macaroni salad 45 F
Replace damaged weather stripping at back door.
salt
Raw eggs stored above fish.
warmer unit 129 F
establishment needs to have written procedures for employees to report foodborne symptoms or ask for dr note when returning to work
observed employee cutting chicken bare hand thats ready to eat
remove all food from reach in cooler bottom area- wastewater draining
seal lose cove base board and clean
All employees handling food need to have food handler cards on site
Establishment has to have a spill kit OR written instructions for vomit//diarrhea clean up so employees know how to properly clean
Always set wiping cloths in sanitizer bucket between uses
did not oberve any date marking
food in walk in cooler was stored on the floor
fix all leaks in three compartment sink, ice mechine plumbing
clean stovetop and other equipment with grease build up
DO NOT USE CARDBOARD PAPER
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
CLEAN DIRTY AIR VENT COVER
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
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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