BBQ KING.

City of Dallas

11641 HARRY HINES BLVD #201 · DALLAS

Last inspected 2018.

6 inspections on record since 2017 · Last inspected Apr 2018.

Last inspected Apr 2018. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

APR 2018

INSPECTION HISTORY

APR 12

2018

PASS 10 violations

2 pts Documentation & Training

*21 RFSM - Not On Site

1 pts Sanitation

*40 Handle & dispense of cleaned utensils, single-use

Cups missing a dust gaurd

2 pts Sanitation

*31 Handwashing lavatory - accessible

Hand sink used to hold dirty dishes

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

Lack of a sanitizing solution - double repeat

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

Sugar cane stored directly on the floor

3 pts Other

*03 Food products not maintained at 135øF or above

Chicken and rice held at 96.8 degrees

2 pts Food Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

1 pts Documentation & Training

*47 RFSM Certificate - Not Display

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Pickles in the make up refrigerator at 45.3 degrees Raw shell eggs held on the counter at 70.6 degrees

1 pts Employee Hygiene

*35 Hair Restraints effective

APR 4

2018

FAIL 15 violations

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

Lack of a sanitizing rinse while doing dishes

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

2 pts Food Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw chicken and dish washing in the same set of sinlis

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Pickles stored at 45.3 degrees top of the point of usage refrigerator

2 pts Sanitation

*33 Warewashing machine, sink - cleaned before use

1 pts Sanitation

*40 Handle & dispense of cleaned utensils, single-use

Single service non inverted Single service cups in need of a dust guard or a lid on the tiop cup

3 pts Other

*19 One Inch Air Gap

Spray hose hanging below the flood level rim of the sink

3 pts Food Temperature

*01 Cooling -- within 2 hours, 135-70øF

Hot foods cooling underr the bottom shelf of the prepration table

2 pts Documentation & Training

*21 RFSM - Not On Site

2 pts Documentation & Training

*22 Handlers-Certificate Not On Site

1 pts Employee Hygiene

*35 Eating food, chewing gum, drinking beverages, or using tobacco

3 pts Sanitation

*14 When to wash hands before donning new gloves

2 pts Sanitation

*32 Equipment and Utensils Multiuse Materials durable

Rolled up bag used for sugar storage

2 pts Food Storage & Handling

*24 Food Labeling- with common name of the food

Foods in the refrigerator overnight

OCT 30

2017

PASS 6 violations

1 pts Sanitation

*43 Light - 50 foot : Food and utensils area

2 pts Sanitation

*33 Manual warewashing equipment, wash solution temp.

2 pts Food Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

3 pts Sanitation

*10 Chlorine sanitizer concentration, minimum temp.

1 pts Other

*40 Reuse of single service articles

1 pts Employee Hygiene

*35 Hair Restraints effective

OCT 18

2017

FAIL 14 violations

1 pts Sanitation

*39 Utensils, single serve items 6 inches off - floor

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

Onions stored on the floor Raw meat stored on the floor

2 pts Food Storage & Handling

*32 Approved Food Contact Equip.

Open cans used for food storage

2 pts Documentation & Training

*21 RFSM - Not On Site

2 pts Food Storage & Handling

*24 Food Labeling- with common name of the food

Name of the food, weight of the food and restaurant information

2 pts Food Storage & Handling

*28 Date marking > 24 hrs,on site,temp 41F

Food held more than 24 hours

2 pts Sanitation

*22 Washing hands only at a designated hand sink

Washing hand at the three compartment sink without soap

3 pts Documentation & Training

*09 Food on display shall be protected from contamination

Sneeze gaurd needed over the salad, yogurt sauce and dessert

2 pts Sanitation

*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return

2 pts Other

*31 Individual, disposable towels

All hans sinks

3 pts Food Temperature

*01 Cooling -- total 6 hours, 135-41øF

Cooked tandoori chicken cooling without refrigeration at 114.3 degrees Chicken and gravy at 79.0 degrees cooling without refrigeration

3 pts Plumbing & Waste

*20 Conveying Sewage

Drip pan under the refrigerator collect into a stainless steel pan This is considered non potable water and needs to go via hose to the sanitary sewer or repair/replace the hot pan

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

Salad with cut tomatoes at 58.6 degrees in the refrigerator Salad with cut tomatoes at 64.6 degrees on the buffet line

3 pts Sanitation

*14 When to wash hands after handling soiled equip/utensil

Please use paper towels to dry hands instead of the apron

SEP 7

2017

PASS 5 violations

2 pts Documentation & Training

*21 RFSM - Not On Site

2 pts Other

*31 No soap at handsink

1 pts Other

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

opened personal soda can stored inside the ice machine that is intended for customer use;source of contamination

3 pts Sanitation

*10 Equipment and Utensils Cleaning-contamination

clean the ice machine thoroughly; black mold observed inside

2 pts Sanitation

*32 Damaged Equipment

replace the air gaskets inside the reach in cooler

show all 6 inspections →

MAR 31

2017

PASS 9 violations

3 pts Sanitation

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw eggs stored adjacent to cilantro in the reach in cooler; raw eggs should be stored on the bottom shelf

1 pts Employee Hygiene

*35 Eating food, chewing gum, drinking beverages, or using tobacco

observed employee drinking in the food prep area

2 pts Documentation & Training

*21 RFSM - Not On Site

2 pts Sanitation

*27 Cooling, heating, and holding capacities. Equipment

replace the reach in cooler with a new cooler capable of maintaining food at the proper temperatures.

3 pts Food Temperature

*02 Cold Hold (41øF/45øF or below)

beef measured at 55 degrees F

2 pts Facility Condition

*32 Maintain in Good Repair

repair air gaskets inside the reach in cooler

1 pts Food Storage & Handling

*37 Storing the food at least 15 cm (6 inches) above the floor

raw chicken stored on the floor in the reach in cooler

3 pts Other

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

please keep a time log

3 pts Sanitation

*10 Equipment and Utensils Cleaning-contamination

clean the ice machine; pink slime in the ice machine

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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