Burnin 92
11445 Emerald St #120, Dallas, TX 75229 · 75229 · Restaurant
Passed all 9 inspections — critical violations noted
2023-11-17 Pass Routine CRITICAL 11
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO CHEWING GUM OR DRINKING IN FOOD PREP. AREA ALLOWED.
*42 Floors/walls/ceiling/nonfood dirty
CLEAN AND DEGREASE KITCHEN FLOOR.
*10 Clean Sight and Touch
CLEAN COOLERS
*43 Light 20 foot : Reach-in cooler
PRODUCE COOLER.
*14 When to wash hands
EMPLOYEE MUSH WASH HANDS BETWEEN TASK .
*44 Water, Plumbing, and Waste Disposal- Rainwater, liquid waste
DO NOT EMPTY MOP WATER BUCKET ON STREET.
*20 Grease Trap Tickets
*45 Walls easily cleanable and light in color
COVER WALL WITH APPROVED PANEL FROM SALAD STATION.
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY
*31 No soap at handsink
*36 Cloths in-use for wiping between uses stored
2023-03-31 Pass Routine CRITICAL 8
*39 Cutting surfaces.
RESURFACE CUTTING BOARD WITH DEEP CUTS.
*31 Individual, disposable towels
*22 Accredited food handler certificate - 60 days
CURRENT LAW REQUIRED EMPLOYEES TO OBTAIN THEIR FOOD HANDLER CARDS WITHIN 30 DAYS.
*10 Clean Sight and Touch
CLEAN CUTTING BOARDS,
*25 Reduced Oxygen HACCP Plan - packaged
*45 Premises shall be maintained in good repair
REPAIR WORN GASKETS FROM COOLERS.
*02 Cold Hold (41øF/45øF or below)
BEEF STICK 46'F, PORK 46'F, MAINTAIN ALL COLD FOOD PRODUCTS AT 41'F OR LOWER AT ALL TIMES.
*42 Floors/walls/ceiling/nonfood dirty
CLEAN DUSTY WALLS AND CEILING. CLEAN FALL OF BUILT UP FROM AREAS BELOW FOOD EQUIPMENT. CLEAN STOVE.
2022-07-20 Pass Routine CRITICAL 9
*45 Premises shall be maintained in good repair
MAINTAIN COOLERS IN GOOD WORKING ORDER AT ALL TIMES.
*38 Thawing. under running water criteria - water velocity
OBSERVED FOOD PRODUCTS THAWING AT STANDING WATER
*32 Approved Food Contact Equip.
NO BAMBOO CUTTING BOARD ALLOWED.
*47 Handwashing signage
*10 Clean Sight and Touch
CUTTING BOARDS AND DISH RACKS
*42 Floors/walls/ceiling/nonfood dirty
*02 Cold Hold (41øF/45øF or below)
BEEF 50'F, CHICKEN 50'F, COS
*36 Cloths in-use for wiping between uses stored
*31 Individual, disposable towels
2021-11-17 Pass Routine CRITICAL 8
*29 Sanitizing solutions, testing devices
PROVIDE TEST STRIPS FOR YOUR SANTIZER..
*10 Clean Sight and Touch
*47 Health permit posted
*38 Thawing. under running water criteria - water velocity
DO NOT THAW FOOD PRODUCT IN STANDING WATER, KEEP THAWING PRODUCTS UNDER RUNNING WATER.
*02 Cold Hold (41øF/45øF or below)
SEAFOOD MIX 49'F, SHRIMP 50'F, TOFU 60' F
*28 Date marking > 24 hrs,on site,temp 41F
*36 Cloths in-use for wiping between uses stored
*42 Floors/walls/ceiling/nonfood dirty
CLEAN SHELVES
2021-04-29 Pass Routine 8
*32 Approved Food Contact Equip.
DO NOT STORE FOOD PRODUCTS IN OPENED CAN.
*45 Premises shall be maintained in good repair
REPLACE WORN GASKETS FROM COOLERS.
*42 Floors/walls/ceiling/nonfood dirty
CLEAN FLOOR AREAS BELOW TABLES AND SINK, CLEAN DISHWASHING RACKS.
*47 Other Violations
Heimlich maneuver sign SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to
*10 Clean Sight and Touch
GRILL
*28 Date marking > 24 hrs,on site,temp 41F
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO DRINKING IN FOOD PREP. AREA ALLOWED.
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
2020-10-22 Pass Routine CRITICAL 10
*42 Floors/walls/ceiling/nonfood dirty
ALSO HANDLES AND EXTERIOR OF COOLERS, STOVES
*03 Food products not maintained at 135øF or above
FISH CAKE 113'F
*35 Eating food, chewing gum, drinking beverages, or using tobacco
*36 Cloths in-use for wiping between uses stored
*47 Conditions of Permit-in use of food equipment
POST SIGN "A copy of the most recent establishment inspection report is available upon request ".
*10 Clean Sight and Touch
ICE MACHINE , COOLERS
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*22 Accredited food handler certificate - 60 days
*02 Cold Hold (41øF/45øF or below)
------------------------------------------------------------------------------------------------------------------------------ VOLUNTARY DESTRUCTION INVENTORY -
*45 Premises shall be maintained in good repair
REPAIR COLD WATER FAUCET FROM HAND SINK., COOLER NEXT TO STOVE.
2020-05-06 Pass Routine 10
*22 Handlers-Certificate Not On Site
*19 One Inch Air Gap
ICE MACHINE .
*47 OTHER VIOLATIONS
SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (
*10 Clean Sight and Touch
SINK, CUTTING BOARDS , COOLERS
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*45 Unnecessary articles prohibited
ORGANIZE YOUR STORE AREA
*36 Cloths in-use for wiping between uses stored
*42 Floors/walls/ceiling/nonfood dirty
ALSO EXTERIOR OF DISHWASHING MACHINE AND HAND SINK
*35 Eating food, chewing gum, drinking beverages, or using tobacco
NO EATING OR DRINKING IN FOOD PRPE. AREA ALLOWED
*31 Individual, disposable towels
ALL HAND SINK
2019-08-24 Pass Routine CRITICAL 8
*20 Grease Trap Tickets
*31 Individual, disposable towels
*01 Cooling -- ingredients from ambient within 4 hours to 41øF
Bean paste held at room temperatire
*43 Light - 50 foot : Food and utensils area
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw meat stored over ready to eat foods
*28 Date marking > 24 hrs,on site,temp 41F
*37 Storing the food at least 15 cm (6 inches) above the floor
*45 Ceiling easily cleanable and light in color
2019-03-01 Pass Routine CRITICAL 8
*34 Outer door: solid,selfclosing,tightfitting
*39 Equipment-table mounted-elevated on legs
Ice maker needs to be mounted on a table or shelf
*40 Reuse of single service articles
*38 Thawing. under running water criteria - water velocity
*01 Cooling -- ingredients from ambient within 4 hours to 41øF
Cheddar cheese sauce can open and unrefrigerated
*19 One Inch Air Gap
Ice maker
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw meat stored over lettuce Raw cracked shell egg stored over ready to eat foods
*31 Hand sinks: number installed for convenient use
Hand sink needed in the utility room since food is stored and prepared in the storage area
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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