Crown Buffet
1350 N Hampton Rd, Dallas, TX 75208 · 75208 · Restaurant
Mostly clean — 12 of 13 passed, one prior failure
2023-08-09 Pass Routine CRITICAL 10
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Observed raw shelled eggs over ready-to-eat food
*10 Clean Sight and Touch
Call company that services ice machine to come clean interior of ice machine in back of kitchen by rear exit
*18 Restricted use pesticides
Do not keep unapproved pesticides in establishment
*22 Accredited food handler certificate - 60 days
Renew food handlers for all staff
*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o
Get Quat test strips
*32 Approved Food Contact Equip.
Do not leave condiments & other food products in cans they came in once open
*34 Insect control devices-not over food/food prep
Do not have fly trap over/close to food prep areas
*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor
Keep foods in boxes off floor>observed boxed food in walk-in freezer on floor
*42 Dirty nonfood contact surfaces
Clean food debris on & under equipment> specifically by stove range
*45 Premises shall be maintained in good repair
Finish fixing hand sink
2022-12-14 Pass Routine CRITICAL 10
*03 Food products not maintained at 135øF or above
Some items on buffet line observed below 135 F>recommend to have someone stir food to properly distribute heat
*06 Discard if TCS is in container w/ no date or day
If using time as public health control, properly label time it was prepared & time rice will be discarded
*28 Date marking commercially prepared RTE/ TCS food
With any commercially made food product kept for 24 hrs must date mark
*32 Equipment and Utensils Multiuse Materials durable
Do not use absorbent materials when storing food
*34 Outer door: solid,selfclosing,tightfitting
Fix gaps in rear door leading to dumpster
*37 Storing the food at least 15 cm (6 inches) above the floor
Do not store food on floor
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
If storing utensils in dry/bulk ingredients utensils must have handle & be upright
*41 Food storage containers, identified with common name of food.
Label all bulk ingredient bins with their contents
*42 Floors/walls/ceiling/nonfood dirty
Clean floor drains of any build-up
*18 Toxic items used according to law
Chlorine concentration of sanitizer bucket observed at over 200 ppm Cl
2022-03-07 Pass Routine CRITICAL 10
*43 Light bulbs, light shields provided
Replace light bulb above the grill
*36 Cloths in-use for wiping between uses stored
Wiping clothes must be stored in sanitizer bucket between use
*32 Damaged Equipment
Repair damaged lid to ice chest freezer
*42 Dirty nonfood contact surfaces
Clean floors and under cooking equipment
*19 Backflow prevention device - installed
Spray hose attached to faucet does not have a back flow device
*39 Keep utensils handles upright or protected
Keep spoon handle upright and protected on buffet line
*09 Food on display shall be protected from contamination
Provide covers to open food items on buffet line ( croutons, chips, bacon bits)
*46 Physical Facilities Premises-closing toilet room doors
Install women's restroom front door
*28 Date marking > 24 hrs,on site,temp 41F
Maintain proper time and date on food items in WIC (chicken and beef)
*45 Premises free of litter
Clean trash around outside dumpster
2022-02-11 Fail Routine CRITICAL 17
FAILED: *47 Other Violations
Chocking poster for public display
FAILED: *43 Light bulbs, light shields provided
Replace light bulbs and shield
FAILED: *42 Dirty nonfood contact surfaces
Clean floors, counters, venthood, grease build up
FAILED: *39 Keep utensils handles upright or protected
Handle scooper for bulk food, store utensils in hot water
FAILED: *36 Cloths in-use for wiping between uses stored
Store wiping clothes in sanitizer bucket between use
FAILED: *32 Damaged Equipment
Ice machine cover replacement
FAILED: *31 Individual, disposable towels
Provide paper towels at handsinks
FAILED: *29 Cold/hot hold unit thermometer easily viewable
Thermometers in WIF
FAILED: *20 Grease Trap Tickets
Remove grease buckets form outside
FAILED: *34 Pest Control
Rodent droppings in storage room
FAILED: *28 Date marking > 24 hrs,on site,temp 41F
Date mark all food in RIC and WIC
FAILED: *19 Water & Plumbing in good repair- per code
Repair plumbing at hand sinks
FAILED: *18 Toxic items used according to law
Sanitizer concentration too strong (>400ppm)
FAILED: *07 Food safe, good condition, unadulterated, and honestly presented
Clean mold found in ice machine
FAILED: *09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Eggs above RTE broccoli
FAILED: *06 Time as PHC: 4 hours provide written procedures methods of compliance
Temperature of food (sushi) out of temperature ( 41 F or lower)
FAILED: *37 Food protected from cross contamination by storing the food in packages, covered containers, or
Food (sause) must be covered
2021-06-07 Pass Routine CRITICAL 11
*34 Outer openings:closing holes, gaps
back exit door frame with gaps must be replace or repair door frame to avoid pest harboring
*03 Outfitter-Food Temperatures (Hot).
warmers at service area at 127 F must be maintain a temperature of 135 or above to avoid cross contamination
*42 cleaning hermetically sealed containers of food or visible soil before opening
lids of hermetic containers dirty with spills , grease and soils accumulations clean all hermetic containers in all areas to avoid cross contamination
*43 Light bulbs, light shields provided
some lights broken at kitchen area must be replace or repair to proper condition
*18 Equipment and Utensils Multiuse Materials-safe
using recycle containers and thank you bags as food containers must be use approved containers as food containers to avoid chemical contamination
*42 Floors/walls/ceiling/nonfood dirty
all floors walls and ceiling in all areas including under equipment dirty with soils and grease accumulations must be clean and sanitize to avoid contamination lights shields dirty with dead pest a
*46 Water, Plumbing, and Waste Plumbing Systems-good repair
mechanical dish washing drainage blocked - not working - must be replace or repair to avoid waste water inside kitchen area hand sink not working front area must be replace or repair to proper con
*02 Outfitter-Food Temperatures (Cold).
cooler units at service area and sushi area not maintain food temperature of 40 f or below must be replace or repair to maintain 40 F or below RI cooler sushi 58 F RI cooler service area 47 F
*28 Date marking > 24 hrs,on site,temp 41F
missing some date marking on food containers in all areas must be have date marks on all food containers in all areas
*06 Discard TCS if date marked exceeds temp & time
discard potentially hazardous food items PIC must discard food containers that exceeds food temperatures in all areas
*39 Cooking equipment free of encrusted grease
encrusted grease at cooking equipment must be clean and sanitize to avoid cross contamination
2020-12-22 Pass Routine CRITICAL 13
*42 Floors/walls/ceiling/nonfood dirty
floors behind equipment, walls and ceiling in all areas dirty with food debris, soils accumulations spills, mold and stagnant water must be clean to avoid cross contamination
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*45 First Aid
missing a complete first aid kit on site must be have a complete first aid kit on site
*02 Cold Hold (41øF/45øF or below)
sushi containers at 47 F must be discard and maintain at proper food temperature of 40 F or below
*29 Food thermometers provided and accessible
missing thermometers inside all cooler units must be have visible and working thermometers
*39 Cooking equipment free of encrusted grease
fryers and cooking equipment with encrusted grease accumulations and soils deposits must be clean to avoid cross contamination
*29 Sanitizing solutions, testing devices
missing 3c sink setup sanitizing solutions missing sanitizer buckets in all areas must be setup sanitizer buckets at 100 ppm chlorine concentration must be setup 3c sink at 50 ppm chlorine conce
*28 Date marking > 24 hrs,on site,temp 41F
missing some date marking inside cooler units
*39 Equipment in good repair and proper adjustment.
*45 Premises shall be maintained in good repair
lights not wo
*46 Water, Plumbing, and Waste Plumbing Systems-good repair
*43 Clean vent syst:Intake/exhaust air ducts
vent hood filters dirty with grease and soils deposits must be clean to avoid cross contamination
*10 Equipment and Utensils Cleaning-contamination
hand sink faucets broken in different places must be repair to proper condition
2020-06-18 Pass Routine CRITICAL 8
*39 Equipment in good repair and proper adjustment.
shelving inside cooler units rust and oxidize must be replace or repair to proper condition to avoid cross contamination
*10 Equipment and Utensils Cleaning-contamination
food surfaces and cooler units dirty with food debris, mold and grease accumulations must be clean and sanitize to avoid cross contamination
*18 Equipment and Utensils Multiuse Materials-safe
use raw food containers for cooked food inside cooler units must be use approved containers to avoid chemical and cross contamination
*10 Chlorine sanitizer concentration, minimum temp.
10 ppm chlorine concentration on sanitizer bucket at kitchen pots cleaning area must be at : 100 ppm chlorine concentration at sanitizer buckets in all areas
*29 Sanitizing solutions, testing devices
missing sanitizer buckets must be have sanitizer buckets in all areas to avoid cross contamination 3c not setup during operational hours 3c sink must setup at: 50 ppm chlorine concentration du
*42 Floors/walls/ceiling/nonfood dirty
floors behind equipment dirty with soils deposits and grease drippings must be clean to avoid contamination walls and ceiling dirty with dust and soils accumulations must be clean to avoid cross
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
raw food containers mixed with cooked containers separate raw food containers from cooked food containers to avoid cross contamination
*10 Sanitization after Cleaning
not sanitizing solutions on cooking areas PIC must be ensure employees sanitize food surfaces during operational hours to avoid cross contamination
2019-12-24 Pass Routine CRITICAL 8
*39 Equipment in good repair and proper adjustment.
shelving inside cooler units rust and oxidize must be replace or repair to proper condition to avoid cross contamination some lights not working must be replace or repair to proper condition
*46 Water, Plumbing, and Waste Plumbing Systems-good repair
water pipe broken with water leak at hand sink kitchen front area must be repair to proper condition to avoid stagnant water and contamination
*42 cleaning hermetically sealed containers of food or visible soil before opening
dirty covered containers with spills and food debris inside cooler units PIC must be ensure that employees clean seal containers before use to avoid cross contamination
*37 Storing the food at least 15 cm (6 inches) above the floor
food containers at floor level in different areas must be 6 inches out the floor level to avoid contamination
*42 Floors/walls/ceiling/nonfood dirty
floors behind equipment cooking area dirty with soils, grease accumulations must be clean to avoid contamination walls and ceiling in all areas dirty with dust, soils and grease accumulations must
*29 Sanitizing solutions, testing devices
PIC must be ensure had sanitizer buckets at preparation times 100 ppm chlorine concentration at sanitizer buckets
*34 Outer openings:closing holes, gaps
back exit door with gap between doors must be have proper weather strip to avoid pest harboring
*43 Ventilation hood-prevent grease dripping
2019-04-30 Pass Routine CRITICAL 8
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw chicken store next and above potato
*10 Chlorine sanitizer concentration, minimum temp.
0 ppm
*32 Equipment & Utensils smooth easily cleanable
no carbon board allow in the coolers
*25 HACCP-Method for monitoring & controlling
the pic doesnt know how to test for PH of the rice HACCP is required for the sushi
*34 Pest Control
observed flies in prep area
*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
*42 Nonfood-contact surfaces material
no towel allow under the food containers,
2018-10-04 Pass Routine CRITICAL 8
*42 Floors/walls/ceiling/nonfood dirty
*34 Outer door: solid,selfclosing,tightfitting
*41 Food storage containers, identified with common name of food.
*09 Food protected cross contamination by preparing each type of food at different times or in separ
*19 Water & Plumbing in good repair- per code
*32 Approved Food Contact Equip.
*02 Cold Hold (41øF/45øF or below)
*10 Clean Sight and Touch
2018-03-07 Pass Routine CRITICAL 8
*31 Individual, disposable towels
No paper towels available at salad hand wash sink. Management indicated that dispenser broke and provided an electric hand drying. All hand wash sinks in a commercial kitchen should be stocked wit
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Raw meat stored over ready to eat pie filling and other sauces in walk in cooler. Cooked crawfish (whole uncleaned) over other sauces in walk in cooler
*10 Clean Sight and Touch
Ice machine shows signs of infection. Black flecks appear on interior chute. Signs of rust on interior compartment. Advise that machine be taken out of service, emptied, cleaned, sanitized, and air
*28 Date marking > 24 hrs,on site,temp 41F
No date marking system observed for employee processed foods stored in walk in cooler.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Knife for sushi stored in standing water. In-use utensils should be stored in water of at least 135°F, under running water of sufficient velocity to carry away particles, in food with the handle up a
*14 Hands wash procedures-without soap
Employee observed rinsing off hands in hand wash sink without using soap.
*43 Light bulbs, light shields provided
Light bulb not functioning in walk in freezer. Light bulb not functioning under vent hood of main production area of kitchen.
*42 Nonfood-contact surfaces material
Wooden shelving used to store food in vegetable walk in cooler. Other shelving worn and showing signs of rust.
2017-08-09 Pass Routine CRITICAL 12
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
IN COOLER, FOOD ITEMS MUST BE COVERED
*38 Thawing. under running water criteria
*36 Cloths in-use for wiping between uses stored
*34 Remove dead/trapped pests
INSIDE LIGHT SHIELD
*42 Dirty nonfood contact surfaces
CLEAN FAN IN KITCHEN TO BE FREE OF DUST
*10 Clean Sight and Touch
CLEAN ICE GUARD AT ICE MACHINE
*03 Food products not maintained at 135øF or above
FRIED FISH 109, 123 DEGREE F COS- REMADE
*28 Date marking > 24 hrs,on site,temp 41F
ALL FOOD IN COOLER
*29 Thermometer calibrated to ensure accuracy
CALIBRATE THERMOMETER TO ENSURE ACCURACY
*44 Trash can provided for papertowel waste
*18 Toxic items storage adjacent to food/utensils
BLEACH NEXT TO SALT
*39 Keep utensils handles upright or protected
SPOONS AT ICE CREAM MACHINE HAVE TO FACE THE SAME WAY TO ENSURE THAT NO CONTAMINATION OCCURS
2017-02-08 Pass Routine CRITICAL 12
*18 Toxic items labeling-non original container
TWO UNLABELED CHEMICAL SPRAY BOTTLES
*43 Light bulbs, light shields provided
REPLACE LIGHTING THAT HAS BURNED OUT IN THE FOOD PREPARATION AREA
*35 Eating food, chewing gum, drinking beverages, or using tobacco
PERSONAL DRINK OBSERVED ON THE FOOD PREP SURFACE IN THE KITCHEN
*19 Water & Plumbing in good repair- per code
LEAK OBSERVED IN THE MEN'S EMPLOYEE RESTROOM TOILET LEAK ALSO OBSERVED AT THE TWO COMPARMENT SINK IN THE FOOD PREPARATION AREA
*36 Cloths in-use for wiping between uses stored
STORE SANITIZING WIPES (TOWELS) IN A SANITIZING BUCKET AFTER USE
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
DO NOT STORE FOOD STORAGE CONTAINERS DIRECTLY ON TOP OF FOOD (FOOD STORAGE CONTAINERS STORED DIRECTLY ON TOP OF CRAWFISH)
*42 Dirty nonfood contact surfaces
CLEAN FAN COVERS OF THE REACH IN COOLER
*10 Clean Sight and Touch
CLEAN INTERIOR PANEL OF THE ICE MACHINE
*42 Floors/walls/ceiling/nonfood dirty
REMOVE STANDING WATER IN THE PRODUCE COOLER
*34 Outer openings:closing holes, gaps
PROVIDE A DOOR STRIP FOR THE BACK DOOR OF THE ESTABLISHMENT (VISIBLE LIGHT PRESENT)
*09 Food protected cross contamination by preparing each type of food at different times or in separ
SEPARATE AND CLEAN SURFACES WHERE RAW MEATS AND PRODUCE ARE PREPARED OBSERVED THE SAME FOOD CONTACT SURFACE BEING USED TO PREPARE FRESH PRODUCE, AS WELL AS RAW BEEF OR CHICKEN
*37 Storing the food where it is not exposed to splash, dust, or other contamination
COVER PEANUTS IN THE DRY STORAGE AREA
Data sourced from City of Dallas Code Compliance ·
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