Bistro Cafe&grill
1111 W Mockingbird Ln #150, Dallas, TX 75247 · 75247 · Restaurant
Passed all 11 inspections — critical violations noted
2023-06-10 Pass Routine CRITICAL 10
*36 Cloths in-use for wiping between uses stored
*42 Dirty nonfood contact surfaces
Clean to grease build-up on attached equipment (vent-system). Heavy build-up on the exterior of equipment/inside steam wells
*28 Date marking > 24 hrs,on site,temp 41F
date mark cooked ready to eat foods when hot used (chicken/rice)
*38 Thawing. under running water criteria
observed fish thawing at room temperature/ use correct method
*39 Store all equipment & utensil covered or inverted
invert clean utensils when in storage
*32 Nonfood surfaces-design to be cleaned easily
do not e cardboard linens on dry storage shelves (not easy cleanable)
*41 Labeling-not required by the same owner
*18 Toxic items storage adjacent to food/utensils
observed personal medication stored over a food prep area
*34 Pest control-routine inspections for
observed gnats in kitchen area
*40 Reuse of single service articles
do not reuse single use containers
2022-12-27 Pass Routine CRITICAL 7
*28 Date marking > 24 hrs,on site,temp 41F
Provide date marking for all food in the cooler
*31 Handwashing lavatory - used for other purpose
Observed food in the hand sink
*19 One Inch Air Gap
Keep the hand sink pipe above drain for 1 inch
*02 Cold Hold (41øF/45øF or below)
cheese: 55'f tomato: 58'f
*10 Clean Sight and Touch
Provide cleaning for the cooler, prep area
*36 Cloths in-use for wiping between uses stored
Keep towels in sanitizer bucket between use
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed juice, drink and milk store next to raw chicken and raw eggs
2022-05-25 Pass Routine CRITICAL 11
*20 Grease Trap Tickets
Provide grease trap cleaning for every 3 m
*28 Date marking > 24 hrs,on site,temp 41F
Provide date marking for all open packages of food
*03 Food products not maintained at 135øF or above
wing: 115'f, boneless chicken: 131'f
*21 RFSM - Not On Site
*34 Outer openings:closing holes, gaps
Seal open gaps for the front door
*28 Date marking > 24 hrs,on site,temp 41F
Provide date marking for the all the cheeses
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw chicken store next to meat, cooked chicken raw eggs next to cheese
*36 Cloths in-use for wiping between uses stored
*07 Food safe, good condition, unadulterated, and honestly presented
No paper towel allow to wrap the shirmp
*10 Chlorine sanitizer concentration, minimum temp.
sanitizer bucket: 200 ppm chlorine
*02 Cold Hold (41øF/45øF or below)
tomato: 47'f ham 52f
2021-11-16 Pass Routine CRITICAL 8
*28 Date marking > 24 hrs,on site,temp 41F
Provide date marking for all foods in the cooler
*37 Storing the food at least 15 cm (6 inches) above the floor
observed bacon box on the floor
*03 Food products not maintained at 135øF or above
meat 89'f
*10 Clean Sight and Touch
Provide cleaning for the prep area, coolers,
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
Provide lid/cover for all the foods in the cooler
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw chicken above raw meat, raw eggs store together with milk, butter
*02 Cold Hold (41øF/45øF or below)
cheese: 51'f , tomato 49'f
*36 Cloths in-use for wiping between uses stored
2021-05-10 Pass Routine CRITICAL 6
*36 Cloths in-use for wiping between uses stored
*45 Lockers to be used to store personal items
Provide area for the employee's personal
*28 Date marking > 24 hrs,on site,temp 41F
provide date marking for all the foods in the cooler
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw chicken store with milk raw beef store with cheese
*31 Handwashing lavatory - used for other purpose
observed sanitizer bucket in the hand sink
*03 Food products not maintained at 135øF or above
observed meat containers at the table without time or temp control
2020-11-10 Pass Routine CRITICAL 7
*02 Cold Hold (41øF/45øF or below)
cheese: 51'f
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw meat, egg and raw chicken store together with produce
*14 When to wash hands before donning new gloves
*21 RFSM - Not On Site
register RFSM with city of Dallas
*28 Date marking > 24 hrs,on site,temp 41F
provide date marking for all foods in cooler
*31 Handwashing lavatory - used for other purpose
observed sanitizer bucket in the hand sink
*36 Cloths in-use for wiping between uses stored
2020-05-22 Pass Routine CRITICAL 6
*02 Cold Hold (41øF/45øF or below)
cheese: 49
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw meat, chicken store together
*10 Clean Sight and Touch
provide cleaning for the cooler
*21 RFSM - Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
provide date marking for all foods in the cooler
*31 Handwashing lavatory - used for other purpose
observed bucket in the hand sink
2019-11-07 Pass Routine CRITICAL 8
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw chicken on top of flan cake and drink
*10 Clean Sight and Touch
provide cleaning for the cooler
*21 RFSM - Not On Site
*22 Handlers-Certificate Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
all food in ric
*32 Damaged Equipment
ice machine
*36 Cloths in-use for wiping between uses stored
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
provide cover for all foods in coolers
2019-10-10 Pass w/ Conditions Routine CRITICAL 13
*02 Cold Hold (41øF/45øF or below)
tomato 48'f, cheese 47
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw eggs store next to milk
*10 Clean Sight and Touch
provide cleaning for ice machines
*14 When to wash hands before donning new gloves
*22 Handlers-Certificate Not On Site
*22 Handlers-Certificate Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
provide date marking for all food in RIC
*31 Handwashing lavatory - used for other purpose
observed tamely leaves in hand sink
*32 Damaged Equipment
broken lid/cover of ice machine need to be fixed
*36 Cloths in-use for wiping between uses stored
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
provide cover for all food containers
*39 Utensils, single serve items 6 inches off - floor
keep all utensils above floor 6 ins
*42 Nonfood-contact surfaces material
no towel allow under the cutting board
2019-05-22 Pass Routine CRITICAL 10
*43 Light 20 foot : Reach-in cooler
INSIDE RIF
*20 Grease Trap Tickets
NOT AVAILABLE
*24 Food Label- manufacture/packer/distrubtor name
LABELING FOR PREPACKAGED BAKED GOODS AT FRONT COUNTER
*39 Keep utensils handles upright or protected
HANDLES MUST FACE THE SAME WAY FOR SELF SERVICE ON UTENSILS
*10 Clean Sight and Touch
CLEAN INSIDE COOLER AND FREEZER
*21 RFSM - Not On Site
*47 Handwashing signage
AT FRONT HAND SINK
*28 Original cont. of RTE/PHF/Day1= day of opening
DATE MARK ITEMS IN COOLER PAST 7 DAYS
*42 Floors/walls/ceiling/nonfood dirty
CLEAN OUTSIDE EQUIPMENT TO BE FREE OF FOOD DEBRIS AND FLOORS IN FRONT COUNTER AREA
*14 When to wash hands before donning new gloves
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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