Bubba's Bar-b-que
4353 Gannon Ln Ste #101, Dallas, TX 75237 · 75237 · Restaurant
Passed all 5 inspections — critical violations noted
2018-10-16 Pass Routine CRITICAL 8
*02 Cold Hold (41øF/45øF or below)
Sweet Baby Ray that is opened. Label states to refrigerate after opening.
*03 Food products not maintained at 135øF or above
Brisket at 131.8F, Brisket in cup at 111.6F, Chicken at 129.7F.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Utensil in container being held in cold water. PIC states they change every 10-20 minutes.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw chicken above brisket. Eggs above RTE food. COS.
*28 Date marking > 24 hrs,on site,temp 41F
Date mark potato salad that was made 10-15-16, per PIC.
*42 Dirty nonfood contact surfaces
Clean fan of WIC.
*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos
Employee not sanitizing after rinsing. Have 3 compartment sink set up when washing.
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
Replace or resurface cutting board.
2018-05-01 Pass Routine CRITICAL 9
*01 Cooling -- within 2 hours, 135-70øF
Cooling at room temperature.
*02 Cold Hold (41øF/45øF or below)
BBQ sauce at room temperature, needs to be refrigerated. Sour cream at 50F.
*03 Food products not maintained at 135øF or above
Link at 126.4F, keep at 135F or above.
*10 Chlorine sanitizer concentration, minimum temp.
Change sanitizer every 2-4 hours.
*27 Cooling, heating, and holding capacities. Equipment
Use proper cooling method, do not cool at room temperature
*28 Date marking commercially prepared RTE/ TCS food
Continue date mark procedures, date mark all opened food products.
*39 Store equipment & utensils in a clean, dry place
Utensils found in dirty container.
*41 Food storage containers, identified with common name of food.
Label spice containers
*42 Dirty nonfood contact surfaces
Clean grime off surfaces and floors.
2018-03-08 Pass w/ Conditions Routine CRITICAL 11
*03 Food products not maintained at 135øF or above
Pork chops below 135F. Needs to be above 135F.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Eggs found above RTE food, eggs need to be in the bottom.
*14 When to wash hands before donning new gloves
Employees not washing hands before donning gloves.
*22 Handlers-Certificate Not On Site
Employees working in kitchen without food handler cards. Employee need to have texas food handlers card by next visit.
*23 Does the establishment have sufficient capacity to meet peak hot water demands?
No hot water at HW sink, fix ASAP.
*28 Date marking commercially prepared RTE/ TCS food
Food in WIC had no date mark. Food in WIC needs to be date mark.
*29 Food thermometers provided and accessible
No thermometer in hot hold/nonworking. Add thermometer to hot hold to make sure it is functional.
*30 Does Establishment have a current valid permit posted?
Need Health Permit posted and visible for customers. Call Health office if you need a new copy of Health Permit.
*31 No soap at handsink
There was no soap at HW sink. Provide soap at HW sink.
*36 Cloths in-use for wiping between uses stored
Cloths need to go back in bucket when not in use.
*37 Storing the food at least 15 cm (6 inches) above the floor
Potatoes on floor. They need to be 6" off floor, minimum.
2017-10-10 Pass Routine CRITICAL 10
*36 Cloths in-use for wiping between uses stored
*10 Clean Sight and Touch
*45 Floor& wall junctures- coved & sealed
*37 Food shall be protected from contamination by storing the food in a clean, dry location
*34 Pest Control
*42 Dirty nonfood contact surfaces
*44 Receptacles tight fitting lids, doors, or covers
*28 Date marking > 24 hrs,on site,temp 41F
*41 Food Label - Bulk food w/ manufatuter labeling
*35 Hair Restraints effective
2017-02-23 Pass Routine CRITICAL 7
*02 Cold Hold (41øF/45øF or below)
SOUR CREAM AT 66*F STORED ON PREP TABLE
*10 Clean Sight and Touch
CLEAN ALL
*31 No soap at handsink
PROVIDE FOR ALL
*19 Hand sink water temperature below 110'F
AT HAMDSINK
*45 Walls easily cleanable and light in color
REMOVE/REPAIR EXPOSED WOOD IN STORAGE AREA
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
RAW MEATS STORED NEAR RTE FOODS
*42 Floors/walls/ceiling/nonfood dirty
CLEAN ALL
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
· How we score
View official record on city data portal →
Eat or Beat scores are independent editorial analysis of public records and do not represent official government ratings.