Bangkok City Restaurant
4301 Bryan St #101, Dallas, TX 75204 · 75204 · Restaurant
Passed all 12 inspections — critical violations noted
2023-05-25 Pass Routine CRITICAL 1
*02 Cold Hold (41øF/45øF or below)
Shrimp and bamboo in water found at 50'f, keep at 41'f or lower
2022-11-16 Pass Routine CRITICAL 2
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Do not store raw chicken over beef (WIC)
*45 Premises shall be maintained in good repair
Fix small leak at 1 and 2 compartment prep sink
2022-03-01 Pass Routine CRITICAL 4
*02 Cold Hold (41øF/45øF or below)
Shrimp and beef found at 44.2f, keep at 41'f or lower
*18 Toxic items labeling-non original container
Label all chemical bottles
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Do not store rice scoop in room temperature water
*45 Premises shall be maintained in good repair
Replace broken/stained ceiling tiles
2021-06-01 Pass w/ Conditions Routine CRITICAL 13
*02 Cold Hold (41øF/45øF or below)
beef 61F, shrimp 62F, chicken 62F
*10 Chlorine sanitizer concentration, minimum temp.
tested 0 ppm
*22 Accredited food handler certificate - 60 days
*29 Cold/hot hold unit thermometer easily viewable
RIC
*31 Handwashing lavatory - accessible
Equipment stored in sink.
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
Remove foil from shelves.
*34 Outer door: solid,selfclosing,tightfitting
back door
*35 Hair Restraints effective
Employee observed without hair restraint.
*36 Cloths in-use for wiping between uses stored
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
rice scoop
*41 Food storage containers, identified with common name of food.
*45 Premises shall be maintained in good repair
Patch holes in wall where needed. Replace unapproved ceiling tiles.
2020-10-26 Pass Routine CRITICAL 3
*42 Dirty nonfood contact surfaces
dust accumulation on the inside of the fan covers
*27 Cooling, heating, and holding capacities. Equipment
walk in cooler-48 degrees F; corrected on site
*02 Cold Hold (41øF/45øF or below)
raw beef-45 degrees F; raw chicken-45 degrees F
2020-03-20 Pass Routine CRITICAL 4
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
raw meat next to vegetables
*10 Clean Sight and Touch
clean inside microwave
*36 Cloths in-use for wiping between uses stored
wet wiping cloth on prep table
*42 Dirty nonfood contact surfaces
clean fans in kitchen
2019-09-12 Pass Routine CRITICAL 9
*10 Clean Sight and Touch
Clean can opener, equipment and food storage shelves.
*19 Water & Plumbing in good repair- per code
Leak at 3 comp sink.
*32 Equipment and Utensils Durability and Strength
Do not line shelves with foil or cardboard.
*35 Jewelry Prohibition
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
*41 Food storage containers, identified with common name of food.
*42 Dirty nonfood contact surfaces
Clean gaskets to RIC. Clean exterior of equipment.
*45 Premises shall be maintained in good repair
Properly seal handwash sink to wall.
2019-03-30 Pass Routine CRITICAL 7
*02 Cold Hold (41øF/45øF or below)
*10 Clean Sight and Touch
CAN OPENER DIRTY
*32 Equipment and Utensils Durability and Strength
*34 Outer door: solid,selfclosing,tightfitting
*42 Dirty nonfood contact surfaces
DIRTY GASKETS
*43 Light bulbs, light shields provided
*45 Floor& wall junctures- coved & sealed
2018-09-17 Pass Routine CRITICAL 6
*45Floor, wall, ceiling - Exposed material
*31 Handwashing lavatory - accessible
*42 Dirty nonfood contact surfaces
clean gaskets
*35 Jewelry Prohibition
ring and bracelets observed on kitchen staff hands and arms
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*34 Exterior doors used as exits need not be self-closing if they are solid and tight-fitting
2018-03-20 Pass Routine CRITICAL 11
*45 Wall and ceiling covering materials shall be attached so that they are easily cleanable
provide smooth easy cleanable ceiling tiles
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
cover all food items to prevent cross contamination
*02 Cold Hold (41øF/45øF or below)
veggie rolls 72.3, s. mushroom 51.4, chicken 45.1, s. tomatoes 53.2 & s. cucumber 59.9F
*42 Floors/walls/ceiling/nonfood dirty
remove dust from ceiling
*32 Damaged Equipment
discontinue using grocery bags for storage
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Cross contamination by arrangement
*06 Discard if TCS is in container w/ no date or day
no date marking on prepared foods
*39 Store clean utensils in a self-draining position
utensil improperly stored in water
*40 Store single-service item in original package
Single service items original packaging
*03 Food products not maintained at 135øF or above
chicken both 96.5
*44 Trash can provided for papertowel waste
provide trash can at hand sink
2017-08-17 Pass Routine CRITICAL 8
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw chicken over tofu, raw beef and chicken stored in same bin
*32 Nonfood surfaces-design to be cleaned easily
cardboard lining shelves
*27 Cooling method, criteria - using ice bath
pots of curry cooling at room temperature
*02 Cold Hold (41øF/45øF or below)
raw chicken 50°F, egg 54.6°F - cooler thermometers reading 56°F - 60°F (cooler temperature dropping down by end of inspection) chicken 48°F, beef 49°F
*10 Chlorine sanitizer concentration, minimum temp.
sanitizer bucket 200ppm, dishwasher 10ppm
*34 Pest control-routine inspections for
cockroaches along dishwasher wall, small cockroaches in container of bamboo shoots
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
rice spatula
*15 Contact RTE Products w/ Bare Hands
Employee cutting herb with bandage on finger. Employee stated bandage used to prevent cutting finger. Provide approved food contact surface slash proof gloves. Employee preparing cucumber.
2017-01-30 Pass Routine CRITICAL 6
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
in RIC
*10 Chlorine sanitizer concentration, minimum temp.
10ppm
*32 Approved Food Contact Equip.
Do not reuse plastic butter containers. Do not use plastic grocery bag for food storage.
*41 Food storage containers, identified with common name of food.
*42 Dirty nonfood contact surfaces
Clean ceiling air vents, walk-in cooler fan covers, and WIC ceilings & RIF surfaces.
*43 Light bulbs, light shields provided
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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